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ROTW/Memorial Day plans

Post in 'The Inglenook' started by jeff_t, May 21, 2012.

  1. jeff_t

    jeff_t Minister of Fire

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    This holiday and bbq seem to go together. I don't have a recipe to share, but I'm hoping jay will be along with at least his guidelines for a good rub, since he won't get specific on his secrets. I suppose I could dig up a thread from last year.

    My sister-in-law and her husband closed on their first house last week, so the family plan is to work there, after the parade and service at the cemetary. MY plan is to do a couple of slabs to take over in the afternoon. If nothing else, it will get me out of six hours or so of painting ;)

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  2. Backwoods Savage

    Backwoods Savage Minister of Fire

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    I'll celebrate the Holiday by getting on my bike and visiting a couple cemeterys in the area; that is, if it is not raining. Might eat a Power bar or Cliff bar. No BBQ for that.
  3. Jags

    Jags Moderate Moderator Staff Member

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    Already have two shoulders that are gonna get rubbed and smoked. MMMmmm...pulled pork sammich.
    certified106 likes this.
  4. GAMMA RAY

    GAMMA RAY Minister of Fire

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    Rubbed with what Jagsy...do tell....
    You make your own?
    You buggerz are so secretive with your recipes.... sFi_hammer2-1.gif
  5. Jags

    Jags Moderate Moderator Staff Member

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    Salt(6), pepper(2), paprika(2), cayenne(1), oregano(1), garlic(1), cumin(1/2). Just a basic rub. 24hrs in fridge (or at least over night).
    Smoker at 225 with 3 heavy doses of wood chips (hickory or apple - throw that mesquite stuff in the burn pit) and water/catch pan underneath. Start poking at the 11th hour. You should literally be able to move any bone around or pull a chunk of meat easily.
    Shred - adjust seasoning (adding a bit more of the original rub or some bbq sauce of your liking is typical)
    Slap it on a bun an add a dose of vinegar slaw and a frosty beverage.

    Bushes baked beans (onion) with a touch of brown sugar mixed in and an additional heavy squirt of yellow mustard and top layered with bacon (do not cover) towards the end, in the smoker will make you go coo coo for coco puffs.

    The trick is catching it when it is done, but not dry. (the meat, that is)

    (Hows THAT for ya Gamma?)
    certified106 likes this.
  6. GAMMA RAY

    GAMMA RAY Minister of Fire

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    Thanks Jagsy....sounds delish!
    For you... sLo_hug2.gif
  7. JeffRey30747

    JeffRey30747 Member

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    salt, black pepper, white sugar, brown sugar, chili powder, paprika, cumin and garlic powder all equal parts with cayenne to taste

    Add yellow mustard as a binder/adhesive and let it spend at least overnight on the meat in the fridge.
  8. GAMMA RAY

    GAMMA RAY Minister of Fire

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    Jeff_t...Jagsy had a great thread last year....it was called "Thee ultimate bbq thread"....it was a good one...but..
    It must have been "flushed" during one of the ashcan cleanings. Too bad..
    I may get laughed outta this thread but a lil Sweet Baby Rays bbq sauce on some chicken tastes pretty good when in a pinch...
    I never forget anything Jagsy...photographic memory... half smiley.jpg
    bbq legs.jpg
    With some homemade rice pilaf... rice pilaf.jpg
  9. certified106

    certified106 Minister of Fire

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    Sounds like my kind of feast!!!!! We are going camping at Old Mans Cave with family and I am taking the smoker with me. I am planning on doing two 9 pound pork butts at 225° over Hickory and whole chickens on second night. Along with the chickens I cut the top off of jalapenos and stuff them with cheese, hamburger meat, and then wrap them with bacon! I usually end up making a meal just off of those alone!

    Almost forgot to add that if you really want a great bark on those pork butts or shoulders rub them with heinz mustard and then put the rub on top of that. Do this the night before you are going to put them on and then hit them with some more rub again before you put them on the smoker. I was skeptical about this the first time I tried it but the mustard will cook off and you can't even tell it was on there while allowing the seasoning to stick like crazy.
  10. Jags

    Jags Moderate Moderator Staff Member

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    NOW yer cookin';)
  11. Jags

    Jags Moderate Moderator Staff Member

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    Now - if we can just get that "smokinjay" guy to show up.:cool:
  12. certified106

    certified106 Minister of Fire

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    Not sure what Jay uses but here is my go to rub for a basic pork butts and shoulders....

    1 cup coarse sea salt
    1 cup of packed brown sugar
    3/4 cup paprika
    1/4 cup onion powder
    1/3 cup of fresh ground black pepper
    1/4 cup of garlic powder
    1/4 cup of chili powder


    I don't recommend using this rub if you are going for a high heat cook as the brown sugar can get to hard or give a burnt flavor if cooked for long periods at a higher heat. I use this rub on anything that I will be cooking below 300°F.
  13. jeff_t

    jeff_t Minister of Fire

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    Ah, yes. That's why I can't find it.

    Certified, we'll be there at the end of June. One of our favorite places. It's been a few years,so I'm really looking forward to it now that both of my kids can walk and I won't have to worry about them falling off a cliff someplace. You have the imitation BGE, right?
  14. certified106

    certified106 Minister of Fire

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    Yeah, Old Man's Cave is awesome! How far of a drive is it for you?

    i do have the knock off BGE from lowes and I really like it for the price. I had been doing my smoking in a chargriller offset but after using the one I have now I gave it away. Also wanted to add that I just noticed you said you were going to do some slabs........Here is a great Memphis rub if you like Memphis style ribs. Also if you like them sauced this rub still tastes great.
    Memphis Dry Rub
    1 cup Sea salt, medium fine (no table salt, please)
    1/2 cup Unrefined evaporated cane sugar (no table sugar, please)
    1/2 cup Brown sugar, golden/light
    2 Tbs Sweet Hungarian paprika
    2 Tbs Chili powder, medium heat
    2 Tbs Granulated onion (not onion "powder")
    2 Tbs Dry mustard
    1 Tbs Granulated garlic (not garlic "powder")
    2 tsp Dry thyme
    2 tsp Dry oregano
    2 tsp Black pepper, ground fresh
    2 tsp Celery salt
    2 tsp Ground ginger
    1 tsp Ground coriander
    1 tsp Ground cayenne (optional)
  15. Jags

    Jags Moderate Moderator Staff Member

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    Beg to differ - but cayenne is not "optional".;)
    Eatonpcat and certified106 like this.
  16. certified106

    certified106 Minister of Fire

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    I agree :)
    Also I have used Onion and Garlic powder before and it does work just add some extra since the powder isn't quite as potent.
  17. GAMMA RAY

    GAMMA RAY Minister of Fire

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    I love when men talk cooking...ooh...I mean smokin....;)
    Yeah, where the eff is smokinj?
    This is his "Thang"... eat.gif
  18. Jags

    Jags Moderate Moderator Staff Member

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    He ain't been on all day.
  19. jeff_t

    jeff_t Minister of Fire

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    That one looks good. I think I have everything but the granulated stuff.

    Hocking Hills is about 4-4.5 hours. A little too far for a weekend. It will be the first time that I won't have to walk around with a kid in the Kelty backpack, or my wife isn't pregnant, or both.

    Does that smoker hold temp like an Egg? I almost got one end of season last year.
  20. smokinj

    smokinj Minister of Fire

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    Basic 4x4 rub first four all one cup. Black pepper, brown suger, salt paprika. Second four should be to suit yourself: In 1/4 cups. Some like it hot where other would be down the garlic style road.
  21. Jags

    Jags Moderate Moderator Staff Member

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    Oh, you can do better than that.;)

    Edit: for the record, I am diabetic and stay away from the sugar, especially if I am going to use a finishing sauce. Everything tastes "sweet" to me from lack of sugar consumption.
  22. smokinj

    smokinj Minister of Fire

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    It is a basic rescipe. Its really set to show how you would put a good rub together. This changes from region to region. Like underwear you must change as needed. I use to go to a local bbq joint to adjust to the regions taste. If there doing well you can bet the judges eat there. ;) (Its just a good tool to making your owen rub)
  23. Jags

    Jags Moderate Moderator Staff Member

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    Okay, Okay, I won't beat you up over that.

    Now how about that sauce recipe?????????::-)
  24. smokinj

    smokinj Minister of Fire

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    LOL, I have it somewhere and is about time to give it up. Have not smoked or made any bbq sauce in quite sometime.
  25. Jags

    Jags Moderate Moderator Staff Member

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    Pass the torch Jay, I will make you proud.
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