Pulled pork resurrected
for the fourth. Smoking another pork shoulder with mixture of above recipe and Redezvous dry rub. Going for about 5 hours, then pull it apart and add Sreeming Freeman's Perfect BBQ Sauce. Yum!
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Pulled pork resurrected
for the fourth. Smoking another pork shoulder with mixture of above recipe and Redezvous dry rub. Going for about 5 hours, then pull it apart and add Sreeming Freeman's Perfect BBQ Sauce. Yum!
Yum,,sounds kool..Hope it's a nice day up there for you guys..Quote:
Originally Posted by stovens
You go Stevie!
We whipped up a few ribs today for a little gathering with friends. Happy Birthday USA............
Now that's made me very hungry..
Nice looking ribs, especially the baby backs! A friend called yesterday and said his step son was making pulled pork and ribs for 35 people at their family gathering. I guess he'd been going at it for about 24 hours with his dry rub and slow smoker. Dave said it was the first time he had to buy multiple packs of the costco ribs(usually one is enough for three meals)
Whippin' up another batch o' ribs today and was reminded of this thread. Haven't seen Hot Rod Nick around here since March, but just wanted to thank him again for the lead on the DigiQ, I really enjoy how that puppy controls the smoker.
Posting these "Q" pics might be considered "Cruel and Unusual Punishment" - - - I can almost smell it.
meller
Did ribs on Saturday. Using a hot sauce by Eveett and Jones to finish them off. Real tasty!
Any of Y'all a fan of "Sweet Baby Ray" sauces?
meller
i love me some sweet baby rays mello
Yes sir love sweet baby rays too! Some times as I pull the ribs off the smoker(dry rubbed) I'll paint a layer of sweet baby rays sauce on them and leave them in the smoker for 15 minutes, then serve them right off the smoker, depending on the heat(sometimes into oven for 10 minutes with sauce) Then heat up the hot bbq sauce and use it as a dippin sauce for the ribs!
Has anyone posted a homemade Memphis Dry Rub recipe? I"d sure be interested if Y'all have one.
meller
Post #39 here is a copy
Thanks for the rub recipe. Found this one on the food network when Bobby Flay(I know he's a jerk, but good cook) got it from Memphis BBQ house: Central BBQ ribs dry rub
Rib Dry Rub Videos : Food Network
here yah go
Ingredients
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Man I just whipped up a batch of the above recipe and compared it to the Rendevous rub, this is pretty good stuff, couldn't wait to try it so I put it on a chicken in the smoker for dinner, will give some ribs a try for tomorrow.
got it, thanks Sto
love me some bbq ! hope to build my new pit this fall .
Not Sunday and Not Q'n just some good Red Meat on the Grill. Well at least my Porter House is Red in the middle but the Wiffy's T-bone is well done. Only one side a loaded baked tater.
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Quote:
Originally Posted by stovens
Hmmm,,might try that one,Steve.. Smells good from here.. yum,,pink in the middle cow flesh,with flavour...
Curing da'Cajun Cravings !
I have had the munchies for blackened fish on the grill for a couple of weeks but I've been puttng it off because the Wiffy doesn't like her fish grilled. However, I finally took a couple of Tilapia Filets and set out to cure my cravings. YES, I would have preferred Mai Mai or Redfish but they weren't available at the same time that my craving hit me.
It turned out real tasty along with the Zucchini that I grilled with it.
Very simple recipe too: Just dredge in Butter and then season with Blackening Seasoning, Cajun Seasoning or the Seasoning of your choice. Today I used Old Bay Blackening Seasoning and Slap Yo Mama Cajun Seasoning on the fish and veggie.
Heat griddle to as hot as you can get it on a wood/charcoal grill.
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Place seasoned and buttered fish on griddle and cook for 2 to 3 minutes then turn and repeat on the other side.
I grilled the buttered and seasoning zucchini on the grill beside the griddle.
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Remove from Grill and serve with Cocktail Sauce, Tarter Sauce or Homemade Red Sauce (which I used). It is a mixture of catsup, creamed horseradish and Louisiana Hot Sauce.
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"Bone Apple Tight"
Your making me drool Mello! Give us the recipe for your Red sauce(i.e. how much Ketsup, horseradish and hot sauce!)
OK, but I like a little "kick" to my red sauce so here goes. Realizing that I make it in a bowl just for "my" immediate use OK?
2 heaping tblsps Catsup
1 tblsp of Kraft Horseradish Sauce (or according to taste- -this can get hot quick)
3 or 4 "cachunks" (see definition below) of Louisiana Hot Sauce (this is the sauce that is made from the Cayenne and not the Tabasco pepper and is usually in a thin tall bottle with a yellow top)
Mix well and use as fish, shrimp or seafood dipping sauce.
Definition of Cachunk: this is a word from the vocabulary of the late great Cajun Chef and Comedian, Mr. Justin Wilson and is best explained by grabbing the bottle in one hand like you would grab a chicken's neck. Then with the other hand, remove the cap. Now, while holding the bottle over the bowl you invert it and shake it up and down towards the bowl counting as you go. ONE cachunk, TWO cachunks, THREE cachunks and ETC.
Thanks for sharing your recipes and that looks so good! I have to go eat lunch now! :LOL:
:) Great new word for the vocab.! Thanks
Got the smoker fired up with hardwood coal and mix of mesquite and hickory wood chips, with a 4.5lbs pork shoulder bone in! Dry rubbed with the Central BBQ recipe and some of Rendevous Dry rub. will let it goe 6 hours or so, then pulled pork sandwhiches for dinner, too bad corn isn't in season, have to resort to baked beans instead!
Sto, I'm surprised that Y'all don't have corn on the cob now - - - - all of our stores have it. hmmmm???
A couple of days ago I got the "Q" munchies but didn't want to spend all day doin' it especially since it's just the Wiffy and, even tho it was 42 degrees when I lit the charcoal, I so I "violated" a brisket. Also the first time that I had tried the Texas Style Split Seasoning Brisket from H.E.B. By violated I mean I cooked it over coals on the pit for a little over an hour and then finished it in the oven in a Reynolds oven bag at 300 degrees for almost 3 hours. It was tender, juicy and larapin. I'll sure do this again.
Hmmmm, now my Photobucket pics won't link up??????
Mello I ran to the store for baked beans and found some skinny corn on the cob, white corn. So corn is back on the menu! I'll post some shots of the pork progress! :)
Looks pretty dang good to me!!!!!!!!!!!!
o.k. APROX 6 HOURS LATER.
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Plus I got beer kegged(Octoberfest Lager in November) and Halloween lights down replaced with Christmas Icicles, yeah I know I was a foot SHort!!!!!!
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Now that's weird - - - - sure am glad it was the brisket pics and not something else LMAO
Wonder what'sup with that? Strange happenings for sure.
Em
Pork looks larapin - - - - are you making moon shine too? LOL
I see you are a fan of the Brinkman also. I"ll bet I have had at least 12 over the last 30 years. I've had as many as 3 at a time and they sure came in handy around the Holidays. Are you using a water pan ?
Must be some kinda " Carnivorous Cookmeatus " going around!!
My Bride did some Fillet Mignon( sp? ) for dinner.
Brisket is my #1 favorite, especially when it has that char crunch & tender juicy... ok I'm getting hungry again...
Looks delicious guys!!
yep. For some stuff I add garlic to the water. Last week added Jack Daniels!
It's a Sunny and Mild Day in Yuppieville Texas !
This was the first time I've done this in over 13 years and I used to stuff them with shrimp, crab and rice dressing and top with a shrimp sauce when time to serve. I got that recipe from Paul Prudomme's cooking show (aka how to cook Cajun Style while sitting down :) ) However, this time I just used green onions, anaheim pepper, french onion soup, chicken broth, minced garlic and McCormick's Steak Seasoning.
Saute onions and peppers in butter
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Add French Onion soup or a creamed soup of choice (think I'll use Cream of Celery next time.
Add Chicken Broth to desired consistency and let simmer for a while
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While simmering take your "thick cut" Chops and cut a deep pocket in them, careful not to cut thru
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Toss in a little Pepperidge Farms herb stuffing mix or cooked rice (which I will use next time)
Lightly toss but don't let stuffing get soggy
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Then spoon stuffing into pockets and close - - you can put toothpicks at the seam to hold if desired
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You can then put them in a baking dish, cover and cook on 350 for 45 minutes or until no longer pink
Today I put them on the grill over some hot coals first and then finished in the baking dish
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These came out tasty
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but NEXT TIME it will be Cajun Style and if Sherry doesn't like it then I'll eat both
Your making me hungry!:)
My kinda Green Onions... it goes well with good bbq and beer!
https://www.youtube.com/watch?v=_bpS-cOBK6Q
OK, Mike, for 10,000 trivia points what Movie scene was that song most famous for? tic tic tic tic
End of temporary Hi-Jack
Em
I'm not sure if it's the "most famous for".... but it was just perfect in "American Graffitti"!
I'd say Mike wins, but also note that "Green Onions" has been featured in more movies than just about any instrumental written.Quote:
Originally Posted by 34_40
Tell 'im what he won Johnny!
sorry for the hijack!
It's a LAZZZZZZZZZZZZZZZZZZZZZZZy Boy!