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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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The Q Is Running A Strong 210*
Am runnin a strong 210* on the BBQ Pit...started the fire with Oak and Peach Logs and am now using Mesquite Lump Charcoal...for the rest of the run...
I don't add more Logs cause I like my MEAT to have a subtle smoke flavor and not a heavy one...so ya only want to run them smoke producin logs for about 1/2 hours worth of smoke...I explained this all previously.. Today I done a few things different...I slathered my Ribs with Mustard before puttin the Dry Rub on...Dry Rubs are best when kept simple...a little Salt, a little Pepper, Granulated Garlic, Granulated, Onion, Paprika, Brown Sugar, touch of Cayenne, touch of Cumin and that's it... then let em set overnight in the Fridge to soak up all that goodness...Then bout 1/2 hour before commencing to smoke em pull em out O the Fridge and let em come to room temp. I done run out of Celery Powder and have to find a source...one of the big BB Boyz uses Celery powder...in his rub...so it must work HUh! Anyway I saw a recipe for sumthin on the TV and decided to give er a try...Its a Jalapenooo Sausage...that is wrapped in a Corn Husk and smoked for a coupla hours...Don't know how this is gona turn out but I will let ya all know... Anyway here is the Recipe just in case it is lip smackin good... 2.5 Lbs of Ground Pork with Lots of FAT CONTENT..ya want them sausages to be nice and juicy... Bout 6 or 7 nice sized Jalapenos cut length wise and seeded... Bout 7 or 8 Artichoke Hearts (not marinated) I used some that I got in a jar at Sam's Club... Put them Jalapenooos and Artichoke Hearts in a Food Processor and chop medium fine... 1/2 Teaspoon of All spice 1 Teaspoon of Nutmeg Salt & Pepper I used some Red Pepper Flakes for a little extra Bam... 1 Cup of grated Cheddar Cheese... Mix this together real good Your gona need about 10 to 15 BIG Corn Husks soaked in hot water to make em nice an pliable. Place a bit of the sausage mixture in each Corn Husk wrap and tie the ends with a bit O string... Put on the smoker for 2 to 3 hours along with the Ribs... Startin the fire  The fire is now ready...  Sausage ingredients ready to be mixed  And in to the Pit 
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09-05-2010, 02:23 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Time for the mid run...MOP, Flip and Wrap...
I use some fo Tabdullas Famous Mystery MOP to lubricate the Ribs beofre makin the run for home .... The MOP is : Apple Juice. Apple Cidar Vinegar, Veggie Oil, Mollasses, Brown Sugar, Salt, Pepper and the basic Spices in the Rub all brought to a boil...You can make a bunch and store in the Fridgadare... And Bye De Way...Them lil Sausages turned out to be GREAT...JUST SUCKED DOWN 3 of em...and with a BIER....Whooooa Daddy they would slide down so easy...just enouf heat ....they do stick to the bottom of the Husk so that is a problem that has to be cured..either by turnin em, Could be the cheese that is causing the sticking???Or maybe the Husks need to be oiled before using? However next time am gona put some chopped Apple in em to give a bit O sweet with the Heat...U can mix and match these things some with and ingrident and some without...for different flavor textures... 
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Copyright "Some Observer" Last edited by tabs; 09-05-2010 at 03:16 PM.. |
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09-05-2010, 03:13 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Well they is done and I am done eatin...The hit of the day are the Sausages...you put those out and a plate with Guests and there ain't gona be no more left They have nice flavor and are not to spicy..as the seeds from the Jalapenooos have been removed with just the right amount of smokyness.....could mix some Apple in and see what that does...
Slathering Mustard on before the Rub is a wash...no appreciable enhanced flavor..also I am tired of the Cummin taste...so simpler is better..The Ribs turned out as usual not a lot of smokey flavor, nice and subtle with the proper amount of tenderness & crunch when biting down..   
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09-05-2010, 05:28 PM
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Registered
Join Date: Jan 2002
Location: I'm out there.
Posts: 13,084
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Masterful, Tabs. That looks AMAZING.
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09-05-2010, 05:32 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Quote:
The Sauages have just the right amount of being RUSTIC BBQ type of food...
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09-05-2010, 05:50 PM
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Registered
Join Date: Jun 2005
Location: Hamburg & Vancouver
Posts: 7,693
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That looks brilliant Tabs!
One question: do you have to add coals when you're smoking for such a long time? How do you keep the thing cooking?
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_____________________ These are my principles. If you don't like them, I have others.—Groucho Marx |
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09-05-2010, 06:56 PM
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