06 Wednesday Jul 2011
Posted in Barbeque, Condiments and Pickles, Smoked Meats
Nose meet grindstone. After seeing smoked salts around town for over $1 per ounce, I thought that making some would be an exciting, if not far more economical, process. If you would have asked me last week if smoking a twenty pound brisket would be more difficult than a half cup of salt, I would have laughed at you, but I would have been wrong. Smoking the salt if far more difficult. Continue reading »
30 Wednesday Mar 2011
Posted in Barbeque, Beef, Miscellaneous, Smoked Meats
Chili is a controversial topic. Living in Chicago, we hear non-stop about pizza and hot dogs, the variations are great and regional - New York vs. Chicago vs. New Haven pizza. Dirty water Hot Dogs vs. Chicago Style vs. Detroit Coney Dog, so I am no stranger to controversial foods. For chili, some people include beans, others do not; some include tomato, others do not. Some people (and I am talking to you, Cincinnati) combine spaghetti, cinnamon, chili, shredded cheese, diced onions, and beans. With full disclosure, I grew up on, what my mother called, “chili soup” which I still believe to be a combination of ground beef, kidney beans, spaghetti, tomato sauce and a light sprinkling of McCormick chili powder from the same can that is still in the lazy Susan. While I prefer some versions over others, I don’t judge (OK, I judge a little, but only in private) which are valid. If you like it, good for you and for the chili. Continue reading »
28 Monday Mar 2011
Posted in Barbeque, Pork, Smoked Meats
March is the time of year when people North of anywhere warm start doing silly things in hopes of bringing warmer temps more quickly. It has been months since the weather allowed real BBQ to be made at home. With an eye on some Spring Training for BBQ season, I fired up the smoker over the weekend and, despite temperatures in the high 20s/low 30s and moderate wind, dusted off the skills for warmer times. Continue reading »
13 Monday Sep 2010
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Chipotles: Smoked jalapeños
In the CSA season, I often times stare into the crisper drawer looking at large amounts of vegetables that I have little idea of how make taste new. With jalapeños, it was no exception. It finally dawned on me as I was making a smoker’s (BBQ not tobacco) treat that I could make chipotles at home. Continue reading »
30 Sunday May 2010
Posted in Barbeque, Beef, Smoked Meats
Brisket Sandwich
It is Memorial Day weekend and people are grilling, but with a day off, there are not many things better than working in the yard with a long, all day smoke in the hot weather. Granted my “yard” is either two earthboxes on my roof or the ten foot by twenty foot patch of mulch in front of our place, but I digress. Last weekend, we cooked a pork shoulder Carolina style. This weekend, we smoke a thirteen pound packer cut brisket Texas-style. The packer cut is a full untrimmed brisket that includes both the point and the flat. Continue reading »
27 Thursday May 2010
Posted in Barbeque, Making Charcuterie, Pork, Rillettes and Other Potted Meats
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BBQ Pork Rillettes with red slaw and Carolina Gold sauce
My intention is not to anger BBQ purists (however funny that may be), but with the amount of leftovers that we had after our BBQ party, I was going through ideas on how to use all of them. One thing that came to mind was that pulled pork and confit are both very tender. Given this, something that would not only be an alternate use of the pork, but would serve to preserve it as well. Rillettes. Continue reading »
24 Monday May 2010
Posted in Barbeque, Pork, Smoked Meats, The Low Country Sconnie
South Carolina BBQ Pork with Mustard Sauce and Cole Slaw
Everyone has a standby recipe for a party. In the summer, if you have a smoker and a day to lounge around, there is no better dish than BBQ pork. It combines a relatively cheap cut of meat, hardwood smoke, and an excuse to drink something cold outside while doing very little work.
BBQ is an interesting thing. People claim it as American, but it exists nearly every place that people eat meat. In the US, it means different things depending on where you are. Texas has brisket and red sauce, Kansas City has meat in sweet red sauce, Memphis has ribs (wet or dry), and Chicago has rib tips (not the Twin Anchors boiled rib crap). My favorite BBQ is Carolina style. Specifically, pulled pork shoulder smoked over hard woods.
Once you have worked through basic smoking techniques, the process is so low maintenance that there really are no excuses to not bring the BBQ to your next summer party. The tools are simple. Smoker. Check. Whole Bone-in Pork Shoulder. Check. Vinegar. Check. Mustard. Check. BBQ Rub. Check. Continue reading »
