Originally posted by Pit Boss
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Good enough. The wine gets very good reviews. So you know it isn't a $5 Gasahollow red or a keroseeno white. -
I'll say this. It's pretty good, so it tastes like a good value
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I threw some St. Louies on the PBC. I picked up some rubs the other day from my local BBQ supply joint (Quetopia). The first one is Oakridge BBQs Secret Pork rub and the other is Sweet Money by West Coast offense. Both have come highly recommended, so I thought that I would do a little comparison cook. I also picked up some Texas Rib candy which should be excellent.
The color on these ribs is just awesome. The pig candy comes through but its not over powering at all. It also imparts a really pretty color to the surface of the meat. The ribs are sticky and caramelized, so good.
I would say that the West Coast Offense ribs are better but only by a tiny bit. They are a bit more salty, but have a more complex sweetness to them. The Oakridge Rub is also very good but was not as sweet as the West Coast Offense. It was more savory than sweet. I would still recommend the Oak Ridge to any one.
Chalk this one up as another successful cook for the PBC!!! I've got a 15lb. pork butt in the fridge dry brining right now. That goes in the PBC on Sunday!! I love this.
Thanks for reading!!
-John
Oak Ridge rub on bottom.
Last edited by Spinaker; January 2, 2015, 05:56 PM.Comment
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Spinaker... wait for it.... wait for it...
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Friday Night Steak night was a success. I reverse seared on the big kettle and seared on the little kettle. Pics!
Served with Hasselbck potatoes and sauteed green beans. Oh, and Cline Ancient Vines Zinfandel=)
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[QUOTE=Pit Boss;n48009]Friday Night Steak night was a success. I reverse seared on the big kettle and seared on the little kettle. Pics!
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Served with Hasselbck potatoes and sauteed green beans. Oh, and Cline Ancient Vines Zinfandel=) [ATTACH=CONFIG]n48013[/ATTACH]
Wow!! Perfect reverse sear. Here, This is how its done boys.
I love Hasselback Poes too.Comment
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Online it averages $12-14.99 (plus shipping) so I'd say that's about right.Originally posted by Pit Boss View PostComment
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Figures. Grocery store wine sales are rarely really sales. Worth it tho. Very good wine.Originally posted by Huskee View PostComment
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I normally pay $8-10 or so for the wines I like, so anything $15+ better be worth it. I think Cline is. Glad you agree!Originally posted by Pit Boss View PostComment
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Jerk Pork Report: It was OK. I overcooked it. I will post details and additional pix on the Recipe Channel later.
Here is the meal on the plate with Rice and Peas and a Jamaican cabbage dish I found on the net:
DEWComment
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I can't decide. Thighs, whole chicken or both.Comment
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Well then I guess it looks a lot more like it does now then it while ago.
btw parts it is
Last edited by Jon Solberg; January 3, 2015, 03:58 PM.
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Jon, yes is usually the right answer. JMHOComment
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All right allrightallright, typed in my best Matthew McConaughey style. DW wanted to do an indoor "pulled pork" recipe for some family today, so she picked up two 7.5# pork shoulders. As she was putting one in the crock pot, she asked me to take the other to the freezer. I said no, I'm smoking it this weekend. Trimmed it, salted it and slathered it in mustard (a bit fatty) and she sits in the fridge. It'll only have about 36 hours, butt better than nothing. I'll post pics and result. Might pick up a couple of racks to go with it. I'm excited! Another surprise cook.Comment
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Allrightallrightallright...Lol, I say that a lot. Here's a hint, you can smoke already-cooked crock pot pulled pork! Pull it out of the crock pot, pull it, put it in a pie pan(s) fairly shallow with some liquid from the crock pot and put it in your smoker on indirect low heat for an hour or two. you don't need to cook it obviously but just flavor it. I've done it that way and if you keep an eye on it so it doesn't dry out it's excellent! Just a thought, if you want "smoked" pork for your family feast!Originally posted by richinlbrg View Post
Way to go for thinking ahead for the other butt.Comment
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Allrightallrightallright! Thank you, Huskee! Wondering why I didn't think of that! GREAT idea. For some reason the crockpot one is pretty bland this time.
I just look for an excuse to to pull out the WSM. Besides, I've been making a bunch of idiot misteaks (pun intended) of late and can use a win. Idiot mistakes, like dropping my Maverick transmitter 5x yesterday, a steak a couple days ago (fortunately it was mine that hit the deck (sound familiar from another thread?)), finding myself unable to light the chimney (huh?????). Most of which are just being time harried. Gonna get my groove back Sunday!
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OK, rain was supposed to be over by 10am my time......... until they changed the forecast to 3pm. ARRGGHHHHH
But we had a break in the rain so I decided to cook a shoulder. Lit a few too many coals in the chimney, temp spiked to 240, so I opened up the intakes and it has now dropped to 224. Here are the beginning pics:
Using Harry Soo's coal lighting technique. A little sloppy on the apple wood placement.
A few too many lit coals - will have some temp control issues. Opened up the intakes and reduced the exhaust.
The 7 1/2# shoulder AKA the guest of honor. On at about 10:30 am and about 35* internal temp, and about 50* air temp outside.Last edited by richinlbrg; January 4, 2015, 10:24 AM.Comment
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