Oct. 18th, 2007
10:15 pm - Wanna join a team?
Ok. I won a BBQ competition in May, in South Carolina. That qualifies me for the "Best of the Best" competition, which is only winners from other competitions in South Carolina. Only problem is...
I have no team.
It's outside of Charleston, sc. the google map location is.... http://maps.google.com/maps?q=2150+O
I need help Friday the 9th of November. If you can stay overnight, even better. If not, I understand. Just help me get started. Bonus if you are a female who will smile at me every once in a while. Another bonus if you are male or female and will bring some adult beverage. Read my journal to find out more about me.
Post here if you are interested.
Hope you will say yes!
Sep. 2nd, 2007
10:39 am - It's BBQ Time!
Hey all! I was going to have a party this weekend to celebrate my masters degree, but wife nixed it. I'll do it later this month.
But, I'm BBQing for a few friends to raise some funds for my concest in November, and giving some away to a few friends recouping from surgery or babies. Yes, that's what we do in the south. We say "I Love You" with food.
Stated brining at 9am. Made rub. Made sangria. About to set up the site. I'll start wood at noon, cooking at 3.
A friend of mine let me borrow the first season of "the Sopranos" so I don't have to watch "West Wing".
Better start setting up!
Jun. 19th, 2006
Recipe for the grilled red peppers we fixed yesterday. Written while very drunk, caveat lector.
May. 31st, 2006
My brother, Sauce Expert (not "sauced expert" but close...more than one sauce at that), & I lit the fire at about midnight over a cold Miller Lite.
I used the Picnic brand lump and to say the least it sucks. Do not buy this lump, its loaded w/ coal dust and even smells like coal when it burns. It produces the crackle and pop you'll hear in a fire place and before you wax nostalgic on me, remember this: Too much of that and you'll have that stuff getting into the smoking chamber and worse it'll foul-up the product with a horrible bitterness. In our case, and my brother will attest to this, it was like sitting under a steel rig with a welding torch going off over head - sparks everywhere.
Since the stores were closed and I was tired of buying stuff, I went w/ that lump and Hickory wood as the fuel of choice. The brisket was a nice 11.75 pounder and the pork butt registered in at 6.6 pounds. The brisket had the nicest fat-cap of the bunch .95 cents p/lb at Tom Thumb, aka "Safeway". We rubbed the brisket down at 11ish and set it out to get to room temp.
My cook-time target for the brisket was 16-18 hours at 225 give or take 20 degrees and for the butt 12 hours at the same temp zone.
2:00 am, the brisket goes on & I hit the sack for a short nap
4:30 am. The fire temp was at about 190, I stoked it back to 250. Then rubbed the pork butt down and hit the sack
7:30 The fire had fallen pretty low to 150 degrees & I didn't like that at all. So I stocked it back to 250 and put the butt on.
30 minute intervals: or so I would add a stick of hickory and some lump to the chamber. The hickory sticks are about 6-8 inches long and about half the diameter of my wrist, for my 15x15' fire box - it seemed to be the right size to get invisible smoke at a low temp.
After a while the lump had burned down. I began adding 1 stick of hickory to the fire every 5-10 minutes. What I wound up with was a small wood only fire that kept it right at 225 with very little temperature variance.
The beer came out at about noon as did the music and kids. It was festive, a mix of me yelling at the boys and some Serbian stuff my brother brought over - oh and Pat Green - can't forget Pat Green.
5:30, the butt was at 165 & we made an executive decision to pull the butt and put it in the oven. I hate to do that, but 2 pregnant women and a 1, 3 & 5 year old will make you do things you otherwise would not. So we put the butt in the oven at 300 degrees for 1 hour.
6:30 the butt was at a succulent 194 degrees - Tim, CSO (Cheif Sauce Officer), pulled the bone out of the middle of the meat and we bagan to pull pork. It was more like helping it fall apart than pulling. We were done after about 2 minutes. Flavor was spot on - hickory is the King baby.
8:30 the brisket registered in at 192. At first glance the brisket looked pretty tough, but once I picked it up w/ the meat hook, it almost broke in half. I quickly grabbed a cookie sheet and supported the brisket to the kitchen. I've heard the champion chefs refer to "bark" on the brisket, but have never had the pleasure of understanding what that was. The outside of the brisket peeled off like..well..bark. It's a fitting description. The smokey cocoon gave way to some of the most tender beef I've cooked yet. I could've pulled it like pork (which btw is becoming a popular way to eat in Texas) and we would've had Pulled Brisket. We were so full of the pork that it was hard to appreciate the amazing texture, flavor and tenderness of that brisket. But it was the best, in my opinion, so far. I couldn't get over how much juicer it was than most I've made to this point. As they say, there's no such thing as bad BBQ, some is just better than others.
What I learned:
Small wood fires produce a better heat:smoke ratio. The downside is that they require higher maintenance and require constant supervision.
Pork is so much easier to get right
You don't have to simmer a mop-sauce for it to be loaded w/ kick ass flavor (thanks to our CSO).
I need this meat thermometer http://www.partshelf.com/maet73.htm
I'll turn it over to the CSO to discuss his sauces and rubs:
May. 30th, 2006
Perhaps if we all yell loud enough and bang our meat hooks, diaperdodger will clue us in on the recipe and play by play for his Memorial Day brisket and pork butt side-by-side magic. I've never tasted anything so exquisite.
May. 21st, 2006
11:28 pm - Hour 16...Help
OK. This is the first time I followed the rules. I have been told to cook at 210 until internal temp is 185.
It's not getting there. still at 160.
02:40 pm - What to do...
What do you do to kill time when watching that little temperature dial??
I'm watching my copy of "Lawrence of Arabia"
12:05 pm - Took a nap...
Kids let me take a nap, and my 6-year old kept an eye on temp. I don't use much wood. Keeping it around 210 is easy. Wood just smolders.
I use the mop, an apple juice injection, and a rub. I'm overdoing it a little, but this is an experiment.
06:11 am - here comes the sun
Finished my basting sauce. Vinager based. Will put it onaround 9-10 am.
I realize that according to texas BBQ standards, that is a no-no. Texas BBQ worships the meat, not what you can add to it. But I'm a Georgia boy. Come here and eat MY BBQ!!!
05:26 am - Thunder and lightning
It really started raingin. Thank god I planned ahead and I'm in my carport.
Today is an experiment. I'm started with a rub. My rub is paprika, kosher salt and a fw other things thrown in. I also put in a apple juice based injection sauce. Might be too much, but let's try!!
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