Its that time of year.
 

Spring is here - day light savings gives me more daylight to start fires and cook dead animal flesh over the open flames of a wood fire...
...or gas fire
...or combination of electric and wood pellet fire
...either way - this past week end I had a trifecta of outdoor cooking

Friday night I had a few sips of distilled spirits while standing over a Weber grill full of lump charcoal.

Saturday, I had a glass or so of fermented grapes while cooking pork tenderloin medallions along with squash, zucchini, vidalia onion, and portabello mushrooms on the Blackstone.

Sunday I put a rack of Baby Back Ribs, and a rack of St Louis style ribs on the pellet grill over some Pit Boss Competition Blend Pellets and a few bottles of Modelo Negra Beer.


Now I have a couple of days worth of leftover BBQ for lunch at work this week.

This is the way. :cool:

God Bless America!

I really need to get a smoker. I like cooking meat on my Weber kettle but want to get a smoker.

(Pssssttt.....I think being in Texas without a smoker is an enumerated crime. Might want to use your indoor voice admitting that. Also: deny everything, make massive counter accusations, and set the tablecloth on fire as a distraction.)

Lol. The redeeming part is there's lots of bbq places that need customers to stay in business! I would have a smoker but last year decided to buy a Blackstone Griddle instead.

Dude - if you have a Weber kettle - you have all the smoker anyone needs to make good BBQ. Go to the closest place that sells Weber grills and get yourself a charcoal basket and the grill grate tat goes with it if yours didn't come with it.

I took my baskets apart and made one big one to set the grill up for two-zone cooking. I have used my Weber to smoke spatch-cocked chicken, pork ribs, boneless pork loins, pork tenderloins, and several beef chuck roasts. All of them came off as good as if I'd done them in my old off set smoker.

There are more accessories for the Weber Kettle Grills than General Grievous can shake four sticks at...

Thanks. My 22" Weber has that grill grate that opens on two sides.

Now I can see why invitations weren't sent out. :(

Back to drooling over RL's pics he posts over on the Zuc site.

You are correct....I smoked a turkey breast in my Weber kettle and it came out fantastic.

:lifter

It was a good day. I smoked two racks of Baby Back Ribs over a mix of Hickory, Maple, and Cherry Hardwood...
...pellets.

That's right - pellets.
Pit Boss Competition Blend Hardwood Pellets.
...with an added kick from a 'Pit Boss Expanding Tube Smoker'

Dry rub only - BBQ sauce is at the discretion of the consumer. Sort of like the "Don Not Remove" tag on a new mattress. I didn't wrap them - I just let them build a nice delicious crust over the 5 hours that they bathed in smoke in a 250 degree chamber.

Every so often they would get a few shots from the spray bottle of equal parts apple juice and apple cider vinegar with an occasional spritz of liquid "I Cant Believe Its Not Butter"

One rack was seasoned with a mix of 'Grill Mates' Smokehouse Maple and Brown Sugar Bourbon while the other was seasoned with a mad scientist blend of brown sugar, kosher salt, coarse black pepper, smoked paprika, turmeric, and cinnamon.

As you can see from the rack of mad-scientist ribs, there is a visible smoke ring - what you can't see is the bite-through tenderness and sweet smokey flavor. The other rack was equally tasty and enjoyable.

I served them up with some Bush's Baked Beans and homemade slaw - red cabbage, green cabbage, matchstick carrots, chopped apple, raisins, celery seed, Dukes Mayonnaise, and apple cider vinegar...

Enjoyed a few Modelo Negros throughout the day - all in all - it was a good day..

Holy smoke, that looks delicious!

Box, You are spot on regarding BBQ sauce, good smoked meat does not require sauce. I am gonna take your lead and not wrap the next BB ribs that I smoke. Thank you for your inspiration!

I won't disown someone for putting sauce on good BBQ - I won't take anyone out of my will for putting sauce on a steak - mostly because I grew up putting ketchup on my steak.
- but its because the steaks in my house were almost always cooked well done. I didn't learn how delicious grilled meats could be until I started buying and grilling my own.

So - you overcooked your brisket?
...put a little sauce on it

Is that pulled pork a little bland?
...sauce that shit up

You just realized that white meat dries out faster than dark meat?
...sauce it


I go to a high end restaurant and get medium rare prime rib - some people look at me crazy because it looks like they forgot to cook it.
I love it.
I love it even more with a little au jus and a dab of horseradish sauce.

I can eat a plain old hamburger cooked medium on the grill the way Ron Swanson - made of meat, on a bun, add ketchup if you like, I don't care.
...or I could pile seven layers of bullshit on that burger and and STILL enjoy every bite. It's when folks confuse condiment with component that I start to feel pity for them.