The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.

Sunday, February 27, 2005

Organic Chicken and Ribs - the workhorses of BBQ

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I ran out of time to smoke my ribs yesterday, but I am doing it now. I have a couple people coming over for dinner, so I decided to do it up.

I went to the Fairway on near Broadway and 74th in Manhattan yesterday. Fairway is always a bitter sweet experience because they have the best selection of organic meats (all kinds and cuts) and produce, but it always CROWDED with people who are so intense that you find yourself wanting to kill someone.

To my pleasant surprise, I found organic Baby-Back ribs! Combine that with the organic chicken I got and I should have enough to feed a small army. If that is not enough, I also picked up an organic Filet Mignon that I can cut up into some nice steaks. We are good to go.

I am going to smoke the ribs, and cook the chicken beer-can style on the grill. I figure about 6 hours for the ribs, and about 2 for the chicken.

I just got the fire going for the smoker. About two hours ago, I pulled the marinating (beer, salt, pomegranate and lemon juices) ribs out of the fridge and died them off. I applied my dry rub and am now letting them sit out while the fire rises to temperature.

I am already hungry!

I will update as the day progresses.

Friday, February 25, 2005

Back from Home Depot

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I just got back from Home Depot - the closest place that I can usually find some kind of hard wood for smoking. Usually they only have Mesquite or Hickory, but that is okay with me. Tomorrow I am going to smoke some ribs, and I want to give them a Tex-Mex twist, so I will be using Mesquite.

It seems Home Depot is in the process of getting out their spring stuff and the grilling supplies are being given a more prominent position than they had over the winter. Is it spring already? Who cares, I BBQ all year long! I couldn't resist picking up a few other supplies:


BBQ Supplies

That should last me at least a couple weeks. : )

Thursday, February 10, 2005

My Simple Pulled Porked

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This is the recipie that I used when I was smoking in Miami. It is an amalgam of different recipes that I have come across.


Brine:

8 ounces or 3/4 cup molasses

12 ounces kosher salt

2 quarts bottled water


6 to 8 pound 'Boston' pork butt


Rub:


7oz container of Jack Daniels No. 7 mustard




1 part whole cumin seed

1 part whole fennel seed

1 part whole coriander

3 parts chili powder

3 parts onion powder

3 parts paprika


(If you have a mortar and pestal, crush up some of the cumin, fennel and coriander.)


Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

7oz container of Jack Daniels No. 7 mustard

1 small can of tomatoes sauce

1/3 cup packed brown sugar

4 garlic cloves, smashed

1 teaspoon kosher salt or sea salt

1 teaspoon cayenne pepper

1/4 cup Louisiana Hot Sauce

1/2 teaspoon freshly ground black pepper


Mesquite Wood

hardwood charcoal


Brine pork in solution (below 40° F) for 12 hours.


After brining, rinse and dry thoroughly. Dry it again.


Cover entire butt with light rub of mustard and then coat in the rest of the dry rub ingredients. Massage rub into pork. Rub it again.


Now smoke it over mesquite wood for about 12 hours at 210° to 250° until it reaches an internal temperature of about 175°.


Pull out of smoker and wrap in foil and let it rest for about an hour.


While pork is resting heat ingredients for Cider Vinegar sauce over a low temperature on the stove until it simmers. Let it simmer for about 20 minutes or so.


When pork has finished resting, remove from foil and chop it up any way you can.


Serve pork with soft rolls and sauce.


Experiment.

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