Pork

One Way to Make a Smoker Run Crappy

It was shortly after we had installed our Rock’s Barbecue Stoker system to the Lil’ Chub and we couldn’t have been any more proud that our pit ran even better than before. On initial tests and practice cooks the pit ran flawlessly. To no fault of the Stoker, this time was different. 

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Weber Kettle Smoking: BBQ Featherbones

If you’re from the Midwest, you may have had the pleasure of sinking your teeth into a featherbone or two. If you have no idea what a featherbone is, it could be due to them being called riblets in your region. If you still aren’t sure what they are, go here your answer: featherbone . If cooked properly, they can an absolute delight to consume. They are relatively inexpensive and have all the flavor of full size rib if done right. The following recipe will show you how to smoke them to perfection, in a reasonable time. This recipe will accomplish the cook in 3.5 hours cooking at 300 degrees.  The result will be fall off the bone crowd pleasing rib.  In fact, you’ll probably be anointed the local featherbone king. 

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Perfectly Cooked Competition Ribs

Ryan just sent me this picture and I couldn’t help but post it…..

No recipe to go with this one (no worries, you can find some here: http://www.bbqrevolution.com/category/compribs/) …but you can get a good look at a perfectly cooked set of ribs here….they won Hot Grill on Grill Action some big $$$ at Sokol this year.  Look at them bones!!

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BBQ Hot Tamales

I absolutely love Tamales….and have for quite some time now been on a quest to create Mexi-Q with all my leftover BBQ!  Brisket Chili, Chicken Enchilladas and Tacos, Pork Enchilladas and more.

Here is a recipe I made with some smoked chicken that turned out awesome!  It was my first crack at homemade tamales….and though it was mildly time consuming – it was well worth it.

Here are the ingredients:

  • 6 cups Corn Mesa Mix
  • 6 cups Chicken or Beef broth (match with meat selection; chicken broth for pork)
  • 1/2 cup corn oil
  • 2 tsp salt
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BBQ Meat Yields, Weight Calculations and Servings

Hello all!

I was performing some searches online to find the finished cook weight of an average whole chicken and it became very frustrating when I couldn’t find ANYTHING!

I have a general idea – but wanted other opinions.  After no luck, I decided to cook 6 birds and get the average.  With that – I decided it would be valuable to post a general overview of all the meats we’ve cooked, provide their finished yield and our estimate tools for serving a party, catering an event or otherwise.

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Pork Rib Preparation

This post is geared towards spare ribs but all in all prepping baby backs is the same minus a trimming or two. 

When you go to buy ribs you’ll more than likely see either spare ribs or baby back ribs.  At your grocery stores you may only see one or the other and more typically you’ll see baby backs.  However, you may see a St. Louis style rib which is just a trimmed up version of the spare rib. 

If you want some more insight to the rib types and anatomy of where they come off the hog visit our friends at www.virtualweberbullet.com/ribselect.html

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Beer Butter Sausage

OK – I’m not about to tell you that this is a health item.  It certainly is not – but good lord is it delicious.  I got this from a good friend who’s 100% German.  Apparently it came from his Grandma’s kitchen.  I believe it and have made these for countless parties.  Most will say that these are the best “grilled” sausages they’ve ever had.  If for nothing else, you MUST try this due to it’s simplicity and taste.

Ingredients

  • 2 – packages (the 5 – 6 link) of your favorite Brats or Italian sausages (I use Hot Italian)
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Matt’s Springfield Pulled Pork 2009

This recipe took 8th Place in the Springfield days BBQ Comp

Meat Ingredients

  • 1 pork butt (big 8lbs or so)

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Butter Brine, recipe follows
  • Vampire Killer Marinade, recipe follows
  • Dry Rub, recipe follows
  • Mop Spray, recipe follows
  • Barbeque Sauce, recipe follows

Detailed Directions

Smoke @ 225 degrees F on your favorite RIGGGGGG.

Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with dry rub.  Let sit for at least 2 hours (up to 6).  Put the butt on the smoker get crackin’ on the cook!

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Matt’s Eagle Ribs 2009

Meat Ingredients

  • 3 racks Spare Ribs – St. Louis cut

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep ribs as desired
  • Rib Paste, recipe follows
  • Basting Spray, recipe follows
  • Foil Packets, recipe follows
  • Barbeque Sauce, recipe follows

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

Spread ribs evenly with Spice Paste.

Place the ribs in the cooker and cook indirect bone down for 3 hours, spray with basting sauce every 30 minutes or so.

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