smoked St. Louis style ribs

the local supermarket had a BOGO sale on ribs. So I got some,who wouldn’t?! I decided to smoke them in my lil $20 dollar garage sale grill.

Pretty simple really. just make sure you take the membrane off the bk side and use whatever rub you want and smoke away. I used Pappy’s and some garlic powder and later slathered with some BBQ sauce.

They smoked for about 4 hours at 225-250 and turned out great.

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all seasoned up

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coals ready

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all set to go

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Let’s eat!!

 

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Smoked Tri-Tip

I found a small (18″ across) grill/smoker at a garage sale over the past weekend… so what better to do than try it out…Right? It was my first attempt.

It turned out really good. The better half beat me to blogging about it.

Here is what I did…

Tri-Tip let set to get to room temperature and a liberal amount of Pappy’s was applied.

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I set about two dozen briquettes on the rack on bottom of grill. Let them ash over and put a foil packet of wood chips (Mesquite) on the upper grilling rack directly above the charcoal. I added another wet packets directly onto the coals later.

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The Tri-Tip was placed on the opposite side of the grill when the temperature got to 250 degrees and the wood chips were smoking. I cooked the Tri-Tip for about 90 minutes.. should have done a full 2 hours.. but I like mine rare.. this was a bit too rare but still great tasting. Let the roast sit at least 20 minutes after taking it off grill. Just cover with foil.

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Just make sure you keep temp low 225-240, inside the smoker,is what I have read. An oven proof thermometer that I use for my dutch oven was used.

Slice thinly across the grain and ENJOY!!

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Chipotle Mango BBQ Chicken

Today I tried this recipe for chipotle mango bbq chicken. The recipe calls for making a cilantro chimicurri but that sounded like a bit too much so I was happy to make it with the mango salsa, marinating the chicken in it for six hours, and saving half of the salsa to heat and serve over chicken and rice. My mangoes were not quite ripe enough so I added a couple teaspoons of sugar to the marinade.

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Let’s talk chicken

Can't claim credit for this cooking, my friend...

hello,

Tonight I am going to do chicken. The weather is really nice with temps to reach near 80. So tonight it will be bbq’ed chicken.. For the two of us a whole chicken has several advantages. Foremost is the division of the chicken. I like dark meat and Cheryl likes white so that works out nicely using a whole chicken. Another advantage of a whole chicken is seasoning.. I can put what i want on my “parts” and Cheryl can season the breast meat how she likes.  When bbq’ing I cut the chicken in half under the breasts to accommodate the above mentioned division if we plan on what to do with the leftover parts i.e. bbq chicken salad etc.. If we want to use some chicken in a recipe that would not require bbq’ing  I cut the chicken vertically through the breasts one breast one each half which allows for the use of the non-bbq’ed meat in another manner, and keeps the white vs. dark meat division in tact.  😀

Chicken is a great value, being able to find it at Costco at a price of $.99 a lb everyday and often down to $.79 cents in the local supermarkets.  We also have a “set it and forget it” rotisserie which we use,mostly for chicken, when grilling is not a good scenario.

How do you like chicken…?  Let us know.