Smoked some pork butt and a few things for some folks at work yesterday.
One of my employees' dad came by to pick up a pack of STL ribs I did with my MMD+ rub and a 1/3 pork belly with nothing but S&P. I smoked 'em on The Duk, my home-built backyard offset, mostly on pecan, used maybe 2 chunks of maple and 2 splits of cherry. Pulled off and let them cool a bit, then vac sealed them before he came to get them, as I didn't know if he wanted them for yesterday or for later in the week or whatever. He has some experience smoking meats, said he loves running an offset, as well, but it takes a long time, so he ends up drinking a lot of beer and it gets in the way of getting things done. lol
Anyways, today he texted me this, out of the blue:
"The ribs & pork belly you made - are the best I have ever had!! Thanks!!"
Just felt pretty good to have someone enjoy it. Made me feel good. Especially considering I didn't do anything special to 'em - just a short wrap on the ribs, then unwrap to finish, no glazes, no sauces, no nuthin'. Just good old fashioned meat, salt, rub and real woodsmoke.
Validation.
One of my employees' dad came by to pick up a pack of STL ribs I did with my MMD+ rub and a 1/3 pork belly with nothing but S&P. I smoked 'em on The Duk, my home-built backyard offset, mostly on pecan, used maybe 2 chunks of maple and 2 splits of cherry. Pulled off and let them cool a bit, then vac sealed them before he came to get them, as I didn't know if he wanted them for yesterday or for later in the week or whatever. He has some experience smoking meats, said he loves running an offset, as well, but it takes a long time, so he ends up drinking a lot of beer and it gets in the way of getting things done. lol
Anyways, today he texted me this, out of the blue:
"The ribs & pork belly you made - are the best I have ever had!! Thanks!!"
Just felt pretty good to have someone enjoy it. Made me feel good. Especially considering I didn't do anything special to 'em - just a short wrap on the ribs, then unwrap to finish, no glazes, no sauces, no nuthin'. Just good old fashioned meat, salt, rub and real woodsmoke.
Validation.








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