Birthday Ribs!

Julie had a birthday this weekend and asked me to make some ribs for her. Of course, I was more than happy to do so.

I started by removing the membrane on the back, then cured them with a basic BBQ rub and let them sit overnight. The next day I fired up the kettle, set up for indirect cooking, and added soaked cherry wood chips to the coals.

The end result was delicious. I look forward to the next cook.

 

 

 

 

Beer Can Turkey

Have you decided on how to cook your Thanksgiving turkey this year? Try beercanning it. Use the same procedure as you would for a chicken, but use a can of Foster’s. This will keep the bird from drying out.

New Weber Sear Grate

Hello everyone. Here is my second cook on my new sear grate, and I took plenty of pictures.

First of all, here is the new kettle with side table. I added a little tool rack and the Weber Slide-Aside (in the back so it’s not visible in this picture).

This sear grate is a part of the Weber BBQ System

I used some of Steven’s Columbian Spice Paste, which by the way, is just awesome. In this case I slathered it on two NY Strip steaks 4.5 hours before cooking time.

To start the chimney, I use starters that I made. I learned how to make them from my good friend, Bob BQN.

I placed my charcoal baskets in the center of the grill and poured the charcoal in.

This puts the heat directly below the sear grate. It gets really hot!

After letting it heat up for some time, I put the steaks on. I seared for 3 minutes on each side, then moved them off the sear grate and onto the side for indirect grilling. This cooked them perfectly, giving the best sear marks I have ever gotten.

Jalapeño Jeaven!

I recently got a jalapeño grill at First Monday in Canton, TX. I usually walk right past these things, but this one caught my eye. What got my attention was the design. The holes in this cooker were different. There is a number of tabs around each hole. It turns out that this design not only allows for you to use different size jalapeños, it also allows heat to come up around the sides of the jalapeño, allowing for even cooking. The grill included a coring tool that makes gutting those peppers a breeze! 

I picked one up to try out and I have to say that I’m very pleased with the results. I actually use this a lot more often than I expected to, both in the oven and in the smoker, and it's great every time.

More info on their website.

http://www.jalapenojeaven.com

   

Pulled Pork!

I prefer hickory or Jack Daniels chips for pulled pork. Cook indirectly at a low temperature until you reach 180 degrees. Take it out of your smoker and stick it in a small ice chest (without the ice of course) for an hour. Then take that pork and pull it apart (should be easy by now).

I prefer North Carolina style pork, so I make a vinegar based sauce, along with some coleslaw. I personally like to pour the sauce into the container holding the pulled pork. The sauce breaks it down a little more and adds great flavor.

Autographed Copy of Barbecue Bible in Online Auction

http://www.biddingforgood.com/auction/item/Item.action?id=128834821

Care Package From Steven

Got a package in the mail yesterday from Steven. Once again, he included some great stuff! I included some links for each item that you can follow if you want more info.

A can of steak rub...

A bottle of his delicious steak sauce....

A beautiful kebab rack set. These are flat, so that meat doesn't slide around on them. They sit on a rack so that the food is just above the heat, but not sitting on the grates. 

A great looking grill scraper.

Of course, the coolest part, was a hand-written note from Steven himself. 

Thanks, Steven! I'll be sure to put this stuff to good use!