Smokin' supper...mmm....

[Missourian]

Mmm...four and a half hours...does that look good or what?

 

[Missourian]

All done, 11 hours total.

Bone pulled out clean

 

[Missourian]

Simmered up a mustard based sauce from this recipe at About.com.

I cut the cayenne in half...I don't like too much heat.

This was my first mustard based sauce...I'm partial to Carolina sauces...but I have to say, this was exceptional.

 

[Missourian]

Turned out fabulously delicious.

I love pulled pork sandwiches.

So, what can I tell you about this smoke?

The Applewood rub and the mop melded most excellently, but the marinade was a total waste of time.

Next time, instead of using an injection recipe as a marinade, I'll actually do an injection and see how that turns out.

 

[Mr. H.]

 

[Zoom]

Smoked up some brisket and a bacon bomb fattie....

^ Not really a brisket, used a tri-tip roast instead.
Marinaded and rubbed, ready to smoke.

^ On the grill, set up the charcoal using the ring of fire method for a 5-6 hour smoke.


In the meantime...

^ Bacon Bomb Fattie.

^ Just cut a pocket in a roll of sausage, add some stuffing...I used onion, green pepper, mushrooms and sharp cheddar cheese.

^ Smoke for 2 to 2.5 hours at 220 to 270 degrees to an internal temp of 165-175.
Add a handful of soaked wood chips every 40 minutes.

^ Delicious.

Brisket isn't finished yet...it takes 6-7 hours. I'll post a pic when it's done.
​

Dude. Invite!

 

[Missourian]

Smoked up some brisket and a bacon bomb fattie....

^ Delicious.

Brisket isn't finished yet...it takes 6-7 hours. I'll post a pic when it's done.
​

Dude. Invite!

Smoked bologna and ribs tomorrow, we'll set a place for ya.

 

[Missourian]

Even though this says St. Louis style ribs, tonight we're making Tennessee style ribs.

I'm following this video exactly, we'll see how it turns out

[ame="http://www.youtube.com/watch?v=Phrr9_eHr7s"]Memphis Spare Ribs recipe by the BBQ Pit Boys - YouTube[/ame]

​

First I rubbed the ribs...I used GrillMates Pork Rub...and then refrigerated them for 3 hours.

As I prepared the grill, I patted on some light brown sugar an a little more rub.

​

I cleaned the grill and, while waiting for the temperature to stabilize, I whipped up the mop...

 

[Mr. H.]

I'm surprised you go with those vacuum packed ribs. I've found them to be too moisture-heavy.

 

[Missourian]

I'm surprised you go with those vacuum packed ribs. I've found them to be too moisture-heavy.

I'm totally with you there...but Farmland "all natural" line is not enhanced...no add moisture.

All Natural Fresh Pork - Healthy Options from Farmland Foods

I was turned on to them on another forum, and they have always been perfectly delicious.

Last night was no exception.

​

I stay away from the "Extra Tender" line, it is enhanced with, I believe, an 8% solution.

 

[Missourian]

Smoking a bologna chub and some spam today.

The bologna is scored 1/4 inch, coated in a mixture of 3 tbsp of mustard and 2 tsp of soy sauce and a sprinkling of garlic powder...then covered with light brown sugar.

Add a 1/2 inch of beer to the pan and smoke for 2-3 hours at 225-275 degrees.

The spam I coated one with brown sugar and added apple juice and the other in catsup and hot sauce and add beer.

 

[Mr. H.]

You a smokin' foo'.

 

[Missourian]

You a smokin' foo'.

Love it, Mr H. I'd fire up the grill every night is the wife would let me.

​

 

[boedicca]

I get the smokin' ribs thang...but bologna and spam?

That ain't fittin'. That jest ain't fittin'!

 

[Missourian]

I get the smokin' ribs thang...but bologna and spam?

That ain't fittin'. That jest ain't fittin'!

Mmm-mmm, good.

Don't knock it till you try it...it'll make you a believer...

​

 

[Missourian]

Spam was fantastic...going to slice up the rest with potatoes and eggs in the morning.

 

[Mr. H.]

You must have difficulty pooping, what with all this meat in your diet.

 

[Missourian]

You must have difficulty pooping, what with all this meat in your diet.

I live in the South, Mr. H, meat is almost always the main course of every meal, the vegetables and grains are simply garnish.

 

[Missourian]

Smoked Spam, fried potatoes and eggs over hard...the breakfast of champions.

 

[Mr. H.]

I likes my eggs sloppy.