Mo PROSMO

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Kranked up the Klose today to do some PROSMO Buttski. Rubbed with some Hebrew salt, a little negro pepper, Papuska Paprika, coconut sugar, Cayeninne pep, dry mustardo, and Garlica granules. Let marinate for a day and a night. Also put on some Jalpena peppers to smo. This time put in a H2O bowl with some Mex Sweet Sherry

Set up the fire for a long burn...wt Almond, Red Oak and Maple, plopped the goodies on after the fire died down. Started at 300+ but the heat curve will come down.

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Now the buttski has bin foiled and a slopped & mopped wt H20, cidar vinegar, coconut sug, celery seed MOlassas, Garlicka, Paprika, red Pep flakes, Cayenninnie pep, veg oil, What this here sauce, Black Rum, Mustardo, and salt. No measuring necessary just throw it in the pan and bring to a boil.

Also put some slop & mop on the Jalpena's. Just had those in the Refer and had to do sumthin with them beofre they went bad on me.


Internal temp is 145 needing to go to 195 for that Pulled Buttski. Put another Oakie log on the fire to continue the burn. Temp is running about 210.

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It wound up tasting like smoked Ham. Pulled it apart using a homemade BBQ sauce for slathering. I can control salt and sugar in the homemade sauce. Just take a look at the label on your fav bb sauce and be horrified. There are a lot of good recipes for sauce on line..and then experiment. I hadn't done it before as buying it was the path of least resistance.

Running the Klose with hard wood logs imparts a different taste than the Green Egg in which I use either Mesquite or Oak Harwood charcoal. I do not use the Weber for smoking, just hot searing grilling.

Each of my units serves a different purpose. Klose is definitely a smokier taste profile.



As far as BBQ sauce, I have looked at quite a few recipes and have found some common denominators that boil down to. I use Heinz Ketchup, Cider Vinegar, Molasses, water, chicken or beef stock, Lemon juice, Coconut sug as I have it available, dry mustard, garlic, onion, Paprika, veg oil or even bacon drippins, Cayenne pepper, Red Chili flakes,straight chili powder OR a chopped Habenero to give it some heat, Worcestershire sauce, liquid smoke and cumin powder. I don't really add much salt as the Ketchup has plenty. All you need to do is bring it to a boil on the stove so all the flavors meld together.

Now to get exotic you can add in strong coffee, TAMARIND PASTE..which gives tang, a bit of Whiskey.... maybe a bit of pineapple or even apple juice. Ginger? Chinese 5 spices for an oriental flavor..Char su siu...(sesame oil, soy sauce and Chinese cooking wine...many recipes call for Hoisin sauce). Adding cumin powder adds a SW flavor.

A lot of the commercial sauces are tooo sweet...or tooo tangy. so none of them is just perfect...nor more perfect than my own homemade poisons.

From there you can start to build a profile that you like.

I am finding that I like a bit of tang in my sauce, balanced against the slightly sweet taste of Molasses with a bit of heat left on the pallet.