MH's Saucy Brats
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PBC Thighs with my handy dandy special poultry rub... before the wind kicks up...
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Yum, Steve! Those chicken thighs look perfect.
How long did they take on the PBC? Did you have to sear them or did they turn that nice color all by their lonesome?
KathrynComment
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Little pork butt for pullin action today:
Last edited by Jon Solberg; April 26, 2015, 04:41 PM.Comment
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Getting a late start on these. Will be the wee hours of the morning before they come off.Comment
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Thx. This is my first cook with it. A little over 8.5 lbs of Plate Short Ribs, currently cruising at 225F. Salted 22hours prior, sitting uncovered in the fridge since. Rubbed with freshly cracked black pepper, cumin, garlic powder, onion powder, New Mexico Chili power, paprika, mustard powder, and a little bit of white sugar. Seven Oz of white oak buried near the beginning of a demi-fuse burn off Stubbs. Put on straight from the fridge as the smoke thinned from start up. Water pan on heat deflector. Storms expected in a few hours, so rain but it's under the porch. Stoker log chart will be posted later. .. -
TheCountofQ oh man! That is a superb cook! 8.5lbs of plate short ribs. Oak. Long dry brine. Man oh man. Where do you live??? -
Ran into a bit of trouble, but salvageable I am sure. Tried a different layout for the charcoal, and there just want enough. It's the first time I've ever had to restock since getting the Stoker. More of a hick up (mid cook) than I've ever had before. Then again, it's only my third cook with it. I didn't oil before rubbing this time, relying on the drying effect of the fridge to help the bark, and the rendering fat from the meat for the spices. That may have been a mistake on both counts. I also cut way back on salt, as the first ones were a little heavy on it I think. I assumed t was due to shrinking so much. Kind of like salting a broth then reducing it. Anyway, I don't think they will be as good as my first batch, but I doubt they will go uneaten.
Last edited by TheCountofQ; April 26, 2015, 09:40 PM.
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The granddaughter wanted Papaw to cook her a steak for her 17th birthday so we all had Ribeye steaks, grilled Shrimp, grill Asparagus and loaded bake potato salad.Comment
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GIT IN MY BELLLLLLYYYYY!
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This is from yesterday (Saturday).
Prepped the ribs, a double pack from Sam's club, Friday night. Pulled the membrane, trimmed the best I could like they do on TV, then dusted with memphis dust (very lightly). I've gotten carried away with the rub in the past. Wrapped in plastic wrap and put in the fridge. Pulled them out of the fridge about 9am Saturday. Went in the SmokinTex 1400 at 10am. Wood wise, 2 chunks of mesquite and 2 briquettes. Turned the temp to 225*. 5.5 hours, i tried the bend test and they were perfect. One problem, tators weren't done baking yet. so turned them down to 200, and let them wait while we waited 30 mins for the tators. Pulled them at 6 hours, and let them sit for about 15 mins then cut.
They were DELICIOUS. However, they were a little dry and overcooked. The meat fell of the bone on several. This was my fault obviously. A couple of things that I need to address.
--i think the flavor of the rub is good, but seems a little heavy on the paprika. It leaves that flat feeling in your mouth that comes from only paprika. Not sure how to go about fixing that other than to just cut out some of the paprika.
--The smoke flavor was there, but the smoke ring was VERY thin (see the pictures), any suggestions?
--Feedback is welcome!
(Apologies for the bad pictures)
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On your other post I mentioned the lack of smoke ring in electrics, it's due to the different combustion on electrics vs the others. You did right by adding a couple briquets though, otherwise you'd have none.
Regarding the flat taste- do you dry brine separately and use unsalted MD? I recommend adding a dash if finishing salt to the ribs after the MD. That will add the little sparkle back to the crust that an unsalted rub can leave out. Or, yeah, use less paprika. Regular storebought paprika is largely flavorless, mostly just for color, and being flavorless it can sort of negate other flavors in my opinion, kind of the 'watered down' effect so to speak (again, my opinion). I don't use paprika except on deviled eggs as a splash of color. -
Thanks Huskee. Makes perfect sense.
I usually put a little salt 12-24 hours before cooking. On a rack like one of these, probably 3 tablespoons.
I've been thinking of adding some Accent, or something like that.
Interesting about not cooking with paprika. I had some Hungarian once that burned my head off. This bottle came from Amazon and it's "sweet". Maybe i'll cut the paprika in half just to keep some of that nice color and if i still have that flat coating in my mouth, just get rid of it completely.
Thanks again!
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A nice Spring day of eating 'Cue. Had a yummy pulled pork sandwich with melted provolone, pickles and onions for lunch.
Then the womenfolk decided we were having crepes for dinner, so I Vortexed a chicken with MH's Poultry Seasoning. First time I used that rub and everyone really liked it, me included.
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Try my skills out on a couple of boneless turkey breasts...not bad...not bad at allComment
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It was a long, slow, & agonizing cook that I am not happy with. Fought the temps all along the way, but kept it under control. None of the spices in the rub survived tasted like pot roast with a crust. My first BSR cook produced tender nuggets of meat that exploded with intense beefy flavor, had a pleasant smokiness (Hickory), & a crispy flavorful bark (only black pepper, Cumin, Garlic Powder, N.M. Chili Powder, and a heavier long dry brine it). Of course, they were Chuck Ribs and not in a slab. I learned how NOT to set up my charcoal, and will adjust back to where I could get 24 hours a cook, I think,...or something closer to it. Have got some troubleshooting to do with these Beef Ribs though.Last edited by TheCountofQ; April 27, 2015, 04:14 AM.Comment
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My grandson can't enough maple fatties. This one is using Mad Hunky GP rub and was cooked on a Weber kettle with hickory wood.
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Did a Lo-N-Slo Pork Shoulder this weekend. Rubbed down with Rudy's rub and cooked 18 hrs on the BSK (no electronics) at 250 degrees. Toasted the buns on the BSK Baking Steel and made a BBQ sauce with some Apple Pie moonshine (store bought shine and I made the Apple Pie version of it). Been a long time since I have smoked anything and it turned out really good, so I thought I would share. Thanks for viewing.
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