tag:blogger.com,1999:blog-18352616603888109722024-03-05T16:31:56.204-06:00Glen Ellyn Backyard BBQ<b>Fifth Annual Cook-Off: September 13, 2014</b><br>
Glenwood Ave. Parking Lot<br>
<i>Crescent Avenue · Downtown Glen Ellyn</i>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-1835261660388810972.post-76170290873877979212012-03-22T22:15:00.000-05:002012-03-22T22:31:40.060-05:00Chris Lilly's Spicy Apricot Wings<div style="text-align: center;">
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As a kid, we had an apricot tree in the rear yard. Relatively speaking it was a small tree with a medium size trunk and rather large canopy. Me and my buddies couldn't wait until them little suckers got ripe - picking and eating them little golden treats and then whipping the stones at one another or over the fence to the neighbors - ahhh...the good ol days. We never left mom much to use and man she used to get po'd. <br />
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When I BBQ or grill, I am often inspired by recipes or foods that remind me of my childhood. Kind of a weird connection that way, but soulful nonetheless. Anyways, seeing this recipe in Big Bob Gibson's BBQ Cook-Book for spicy apricot wings reminded me of that time and served as the inspiration for this cook. <br />
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Started with these Purdue whole wings. </div>
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Lilly's recipe calls for a marinade of apricot preserve, Worcestershire, soy sauce, Dijon mustard, brown sugar, S&P, garlic powder, sweet paprika, Cayenne and ginger powder.</div>
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Here's a whole wing. I don't mind chopn' these things up. Kind of enjoy it.</div>
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So, off with the tips. I save them for use in stock.</div>
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Next, I find the knuckle to the leg and run the knife down and chop.</div>
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Pile of prepped wings....</div>
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Through them in a Ziploc, pushed the air out and into the fridge for 4 hours....</div>
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Built a two-zone fire. Got the Weber OTG to 425 degrees with a piece of hickory and cooked these suckers for about 35 minutes. </div>
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The missus made some yellow rice and a balsamic/honey/maple vinaigrette over some spring mix to boot. I've been really digging whole charred jalapenos lately, so I threw some of them on too. I washed it all down with a Sierra Nevada Pale Ale, although a nice Pinot Grigio would have hit the spot as well.</div>
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Lilly's recipe is very good. It's sweet, spicy and sticky. The apricot flavor really stands out. I do think it could have used a dusting of some sort of finishing rub though. Maybe a sprinkle of Simply Marvelous Sweet and Spicy or something similar would have been ideal.</div>
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And just as I was finishing up this cook, my neighbor delivered unto me some savory mushroom and onion pie. I'm a lucky guy with awesome neighbors....what a wonderful surprise! It was extremely good and gone in seconds. After I was done, I walked on over hoping they'd offer me more, I made some small talk, dropped a few hints, but no more pie. The crust was absolutely delicious - flaky, yet crisp and full of flavor. The mushrooms were perfectly cooked, firm and earthy. Wowser! It was fantastic.</div>
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What a great day! </div>
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Thanks for looking and Happy Friday!</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com4tag:blogger.com,1999:blog-1835261660388810972.post-30295921103967614202012-03-16T19:00:00.003-05:002012-03-16T21:52:31.945-05:00Grilled Margherita Pizza<div style="text-align: center;">
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Being Friday during Lent and all, I decided to grill a meatless pizza. Yes, Pig Daddy gives up meat on Friday during Lent ( a real sacrifice I'll tell you). Anyways, I was being kind of lazy today, so rather than make fresh tomato sauce and dough, I stopped by Trader Joe's to procure my ingredients. Fresh Mozzarella, fresh basil, pizza sauce, EVOO....<br />
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...and the dough. A real simple pie here, nothing fancy. Per the instructions, I let the dough rest in a warm area for 20 minutes, yet this was some of the toughest, most stubborn dough I've ever handled. For the life of me, I could not get it to relax. </div>
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Rolling and knuckling a nice circle was out of the question. Had to settle for an oblong, 3/4 circle, or whatever you'd call this shape.</div>
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Got the Weber OTG up to 600 degrees with a pizza stone.</div>
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Yeah baby!</div>
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This pie finished in less than 5 minutes. The pizza stone really does a nice job getting the crust crispy and bubbly.</div>
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And there you have it. Not too bad. Next time, I will make my own dough and tomato sauce though. </div>
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It tasted really good. Royal Oak lump with a piece of apple wood gave this pizza a really nice smoky flavor. Grilling a pizza using natural charcoal and fresh ingredients is the way to go. Sure beats the heck out of using an oven.</div>
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Happy Friday!</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com3tag:blogger.com,1999:blog-1835261660388810972.post-16633560671745408512012-03-08T22:13:00.004-06:002012-03-08T22:16:48.834-06:00Smoked Chuckie!<div style="text-align: center;">
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I love Mike's cuz when I walk in I know exactly what to expect - good, consistent quality. Last Saturday, I bought a 7-bone chuckie and decided I'd smoke and pull it for Sunday's feast. </div>
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Just look at it. What a hunk of meat! </div>
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Recently, I bought some Kosmo's Beef Injection. I always inject my shoulders, but never have I injected my beef. Heard some good things about Kosmo's so I thought I'd give it a try. </div>
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Mixed the Kosmo's with unsalted beef stock and heated it the microwave for a few seconds so it'd mix better.</div>
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I injected it in a one-inch grid pattern, wrapped it in plastic wrap and let it sit in the fridge overnight.</div>
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The next day I rubbed it with my own beef rub and dialed the Chargriller Outlaw to 325*. Thought I'd try fast and hot vs. the usual low and slow. Sometimes you just gotta try different things.</div>
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I love my Chargriller Outlaw and for the money it was a good buy. That being said, it's about time I step it up. I've been eyeball'n Lang and Meadowcreek stick burners. Next year, I will upgrade.</div>
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After about an hour and a half....</div>
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Took it off at 190*. Not sure what I was thinking cuz it wasn't pullable. Should have let it ride on up to 195-199*. I guess I was overly anxious...</div>
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...and as a result, I had to cut it into slices and man, it was tender nonetheless. Nice smoke ring too.<br />
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I chopped the rest and placed it onto some freshly baked kaiser rolls. Served it with Broccoli slaw, seasoned fries, pepper jack abts and an Oldstyle of course.</div>
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Happy Friday!</div>
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<br />Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com5tag:blogger.com,1999:blog-1835261660388810972.post-83566450682258080092012-03-01T23:00:00.001-06:002012-03-01T23:08:40.161-06:00Pork Steak with Pepper Jelly Glaze<br />
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Pork steaks can be cut from the loin, leg or in this case the shoulder of a pig. Although I've had lots of shoulder, I've never had shoulder cut as a steak and then grilled. I've never had pepper jelly either. So, I thought I'd kill two birds with one stone by cooking these steaks using a pepper jelly based marinade and glaze.</div>
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Picked up these pork steaks at Valli and they were relatively inexpensive.<br />
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Made a marinade using 1/2 cup apple juice, 3/4 cup pepper jelly, 1/2 cup apple cider vinegar and some chopped onion. Before placing in a Ziploc, I dusted each steak with garlic salt. I then mixed all the marinade ingredients together, placed the steaks in the bag, squeezed the air out and marinated overnight.</div>
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Next day I made a glaze using 3/4 cup pepper jelly and one and half tbs apple cider vinegar. Quite simply, I heated it on stove until the jelly melted.</div>
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Got my Weber OTG fired up to 350*...</div>
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...and grilled direct over Royal Oak lump with a few pieces of pecan for about 14 minutes. I glazed these bad boys at about the 8 minute mark.</div>
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Final product was absolutely delicious. Tasted like a spicier version of sweet and sour pork. The pepper jelly was sweet and hot and the vinegar gave it all a really nice twang. Using the pecan along with the lump gave it an added boost of sweet and smoky flavors. Pork steaks have a lot of fat in them which makes them delicious and the vinegar in the glaze helped to cut some of that richness. </div>
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This glaze and marinade would also be excellent on bone in chops. This meal cost me under $10 and that my friends means more money for charcoal and beer!</div>
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Happy Friday!</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com3tag:blogger.com,1999:blog-1835261660388810972.post-59207907792348494162012-02-23T21:41:00.002-06:002012-02-23T21:48:58.527-06:00Poblano Burgers!<div style="text-align: center;">
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Had a taste for burgers today. Typically I like mayo, tomatoes, avocado, onion and bacon on mine. So rather than pile each item on separately, I decided to combine all of those items plus lime, cilantro and grated garlic into a guacamole to be placed onto my burger (I was out of bacon - very, very bad). <br />
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<strong><em>(Be sure to click on photos for a larger view)</em></strong></div>
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Here my little helper is scraping the flesh from an avocado into a bowl. He loves cooking and can't get enough of it. And I love the fact he loves cooking. Together we make a great team!</div>
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We used one diced avocado, 2 tbs Hellmans, juice of one small lime, one chopped plum tomato (seeds and core removed), 2 tbs grated onion, 1 micro planed garlic clove, a dash of Louisana Hot Sauce, salt and freshly ground black pepper to taste. Mixed and let it set in the fridge for a few hours to meld.</div>
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I love grilled poblanos, so I decided to char one up real good to add to our ground chuck. </div>
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After the poblano had charred, I let it cool in a plastic bag. Once cooled, I removed the seeds, membrane and stem and chopped it up. Made these patties about 3/4 inch thick. I also made it rustic by design. In my opinion the best burgers are those that are handled the least. I don't compress the meat. I make the patty as loose as possible. Aside from the poblanos, all I used was S&P and little spray butter.</div>
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I'm really lovn' Royal Oak Lump. It's char flavor in next to none.</div>
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Built a two-zone fire and cleaned my grates real good. I quit buying those expensive scrapers cuz at the end of the day, they all get gunked up. I rather buy these cheapos at Menards and then just throw em away once caked up..</div>
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Man, look at that! I love those charred, crisp edges.</div>
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I always oil and season my buns with S&P. I Toast them too (Got those tips from Bobby Flay). Got these light and airy rolls at Valli. They were really fresh. </div>
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Final product: Poblano burger, Cape Cod Kettle Cooked Harvest Gold Chips, a Milwaukee's Dill Pickle and an Old Style - and that my friends is how I roll!</div>
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This burger was delish! Although crispy bacon bits added to the guacamole would have taken it to the next level for sure. <br />
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Happy Friday and thanks for looking.</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com1tag:blogger.com,1999:blog-1835261660388810972.post-57827570271442886392012-02-16T20:24:00.000-06:002012-02-17T06:11:04.942-06:00Grilln' When She's Gone...<div style="text-align: center;">
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The lil woman was out of town on busniess leaving me and the boys foraging for ourselves. Funny how when she leaves I get a list of a 100 do's and don'ts including when and where they need to be, reminders about showers, baths, brushing teeth and even what to and not to feed them. Well that got circular filed real quick.<br />
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Nothing beats red meat and fire when she's gone, so in her absence I decided to cook us up some steak and potatoes using my Weber OTG - a real manly-man's cook. Got these boneless choice inch and a half thick ribeyes from Costco. Prime was more than double the price, so these did just fine.<br />
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<strong>(Click on the photos for a close-up)</strong></div>
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Had my little helper season them up real good. Used salt and pepper only. I was thinking of doing an espresso rub, but decided against it. Sometimes ya just gotta keep it simple.</div>
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During the winter it's not easy finding Royal Oak Lump, but I happened to score some at Menards on North Ave. I've started using lump a whole lot more lately and although it burns more quickly, nothing beats the taste. I built a two-zone fire for these bad boys cuz I knew they'd be dripping grease and flar'n up.</div>
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Now, because these were over an inch thick, I figured they'd need to cook a total of about 10-12 minutes for rare.</div>
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After they were finsihed and while resting, I decided to make a chimichurri sauce to go with the steaks -Yum! I processed up about a quarter cup of Flora sun dried tomatoes, 1 cup fresh parsley, 1/2 cup fresh cilantro, chili flakes, 3 cloves of garlic, Kosher salt and freshly cracked black pepper to taste and about 1/4 cup of some good quality EVOO.</div>
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Nothing beats a good chimchurri sauce. </div>
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Earlier in the day, I had boiled some small golfball size potatoes til fork tender. I then smashed them under a pot to form little patties. </div>
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Smashing them allows for more of the spuds' surface area to come into contact with the grill, hence more char-grilled flavor. I seasoned them up with EVOO, Kosher salt and freshly ground black pepper. I threw these directly over the coals for about 5 minutes to char them up real nice.</div>
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Well, here's the entire meal plated. And of course I had to have a brew. </div>
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Simple, delicious and satisfying! </div>
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All in all I do feel a little guilty about throwing away the wife's list, afterall it did have some useful info on it. But the way I see it, the lil woman should be happy that at least we didn't dirty the kitchen. Being married is all about compromise and I'm the king of compromise!</div>
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Thanks for looking and happy Friday!</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com5tag:blogger.com,1999:blog-1835261660388810972.post-47787660797112267882012-02-10T06:50:00.001-06:002012-02-11T07:29:54.037-06:00My 3rd Brisket and Still Learning....<div class="separator" style="clear: both; text-align: center;">
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I don't have a whole lot of experience cooking brisket, so I thought I better start learning. I bought this choice 7 lb flat at Mike's. It's a little bigger than I had wanted, but figured I could use the leftovers for chili.</div>
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Trimming away much of the fat allows for a better developed bark, so I cleaned up as much of the fat from this one side as I could without taking away any of the meat. Looks a whole lot easier than it is and having a very sharp knife is a must. </div>
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As you can see from this photo, I left about a 1/4 inch of fat on the other side. This extra fat will help baste the brisket as it cooks. After trimming it all up, I used Coca-Cola as a sort of tenderizer - got this tip from Teddy Reader's book. I let it sit in the fridge overnight in the cola.</div>
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The next day, I used a wet rub consisting of "Better than Bouillon", brown sugar, Worcestershire, yellow mustard, onion powder, freshly ground black pepper, minced garlic and kosher salt.<br />
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As I had mentioned, I left about 1/4 inch of fat on the one side, so I placed it fat-cap up in the cooker allowing<span style="background-color: #f3f3f3;"> it t</span>o self baste as it cooked. Smoked it at 250* using pecan wood.</div>
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I've been trying to keep my BBQ much more simple these days. No foil, no spritzing - just heat and smoke.</div>
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After about 5 hours its got some nice color and had formulated some decent bark.</div>
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Cooked it to an internal temperature of 187*. </div>
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It was tender, juicy and pulled apart with little resistance - just where it needed to be. </div>
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The bark was good, but the meat could have used a bit more flavor. I may inject my next briskie with Kosmos and use hickory/apple rather than pecan for the smoke. Also, I could have trimmed a little more fat off the cap. I think for a comp, I'd probably square off the brisket before cooking it too. All-in-all, not too bad for my 3rd one.</div>
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Thanks for looking and happy Friday!</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com0tag:blogger.com,1999:blog-1835261660388810972.post-76354733620325484362012-02-02T20:47:00.006-06:002012-02-03T07:37:53.687-06:00Annual Northern Illinois BBQ Brethren Mid Winter Gathering!!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>A special thanks to Ron Lewen and Bill Mehilos for organizing!</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Last June, I joined an online BBQ forum called the <a href="http://www.bbq-brethren.com/forum/">The BBQ Brethren</a>. This forum is dedicated to the art of low and slow and covers everything from the backyard to the American Royal. The BBQ Brethren serves not only as a great source of information for the BBQ enthusiast, but as a fantastic source of cooking inspiration. </div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This past weekend the Northern Illinois BBQ Brethren held its mid winter gathering at Sweet Baby Ray's in Woodale - its flagship restaurant. It was a fantastic opportunity to catch up with some old friends, meet new ones, talk Q, sample Q and of course shamelessly plug the Glen Ellyn Backyard BBQ Cook-Off. So, I picked up my buddy and fellow Brethren Greg Bane aka "G" and off we went.</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When me and G arrived, one of the first things we saw was Sweet Baby Ray's message board greeting we Brethren. This was a real nice touch and made us feel real welcome!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLuxsEF7hOEdg58CcTz1aVhKKHu2Xsefknqbggm2K4s_nNW6UBc9fDhRjEvFxQy6VLlrhBpDA69Zr9Jzcq_tagugaLzcGZHxw9l1akO8AXS7EqJJ22AsfxwxKBpk6Rj6Fy4Ke4b2zhlE/s1600/DSCN3441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLuxsEF7hOEdg58CcTz1aVhKKHu2Xsefknqbggm2K4s_nNW6UBc9fDhRjEvFxQy6VLlrhBpDA69Zr9Jzcq_tagugaLzcGZHxw9l1akO8AXS7EqJJ22AsfxwxKBpk6Rj6Fy4Ke4b2zhlE/s320/DSCN3441.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here, a few of our fellow brothers in Q beat us to the door...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7e_NSqKN4ajcewhHAIf7H5lZ4WUYn9aKS4yqB4R5xQwrtKzstl7chReoXLsGpXmzkHhVxkbCbgRipCC5m7WRUyxFfEpZ77i3WerXD-QJXjpB1aHDFYN0oHvao6Y2ZoWN5s0IwAptc84/s1600/DSCN3494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7e_NSqKN4ajcewhHAIf7H5lZ4WUYn9aKS4yqB4R5xQwrtKzstl7chReoXLsGpXmzkHhVxkbCbgRipCC5m7WRUyxFfEpZ77i3WerXD-QJXjpB1aHDFYN0oHvao6Y2ZoWN5s0IwAptc84/s320/DSCN3494.JPG" width="320" /></a></div></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">SBR's carries a full, well rounded menu. Not only do they serve typical Q fare, but soups and gumbos, seafood, steaks and chops - a little somethn' for everyone.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVCNQP7EIPrp3c_1c6nNir3YOBJpQwgV20SG7VM_SRoEJxH5GxySvGqhpelUhOFE8kKQk72C41mWr49fjgBlBjuXu4IjDs8ew2fSwuZi3mXthUO8-bfZ82ymK7wK7DL43tziJEgF1H_4/s1600/DSCN3447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVCNQP7EIPrp3c_1c6nNir3YOBJpQwgV20SG7VM_SRoEJxH5GxySvGqhpelUhOFE8kKQk72C41mWr49fjgBlBjuXu4IjDs8ew2fSwuZi3mXthUO8-bfZ82ymK7wK7DL43tziJEgF1H_4/s320/DSCN3447.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">From the moment we had arrived, we were treated like kings. Appetizers like this shot o' Cajun gumbo were served... </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">...as well as these BBQ- martinis consisting of baked beans, pulled pork, slaw and pig candy. Who says BBQ can't be sophisticated? </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In addition to the Cajun gumbo and BBQ martinis, other appetizers such as fried pickles, BBQ sausage links, burnt ends and New Orleans BBQ shrimp just kept comn' and comn' and comn'. Man-o-man, me and G were in hog heaven...and were gettin' stuffed before lunch had even been served.</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">Speakn' of lunch, we feasted on Jamaican Jerk chicken...</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">...pulled pork with bark even, how about that!</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="text-align: center;"> Oh, and did I mention ribs and brisket? Lots of ribs and brisket!<br />
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</div><div style="text-align: center;">As sides we had creamed corn, BBQ beans, red beans and rice and corn muffins to name a few. <br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Chow time...</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHyKgmd9eIEuYqyDVSGc_9hMFhJYVCKySU6XdIkgNvjRHqK_KhKjzfxIrq4uvD2GN5augo21FA3MyvNSxYnRp39FSV3CQm65TqSA7x2JDH2160kdbv5eoK24OxDMDUkiDSxIRXXWLrfjk/s1600/DSCN3467%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHyKgmd9eIEuYqyDVSGc_9hMFhJYVCKySU6XdIkgNvjRHqK_KhKjzfxIrq4uvD2GN5augo21FA3MyvNSxYnRp39FSV3CQm65TqSA7x2JDH2160kdbv5eoK24OxDMDUkiDSxIRXXWLrfjk/s320/DSCN3467%5B1%5D.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Great food, great conversation and a room full of Brethren. What more can a BBQ guy like me ask for? And what a great group of folks - very friendly, down to earth and like minded!</div><br />
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<div style="text-align: center;">After lunch, we got a tour of the premises. Here, BBQ Pitmaster Deuce Raymond explains the catering side of the business.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">And just when we thought it could get no better, BAM! it sure as heck did. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here I am sandwiched between BBQ Royalty grinn' ear-to-ear. To my left is Lee Ann Whippen of Woodchix BBQ/Chef-Partner Chicago q and star of TLCs BBQ Pitmasters Series (Yes, again!!) and "Sweet Baby Ray" - David Raymond himself.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">What a treat!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9VMMxmSqlLVk-cZL1wbKG-IAyD4I0kX8Ye4VVysW-xM7rTjuIjRgqhz8ekeCtkR2ZmvRTOzOAwTCtweyImJAqCZH3sPZYVcU5kfnIyKTFEbgWZkl-ReT9A9sZoGElK-afT6WmXdZdo4/s1600/DSCN3474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9VMMxmSqlLVk-cZL1wbKG-IAyD4I0kX8Ye4VVysW-xM7rTjuIjRgqhz8ekeCtkR2ZmvRTOzOAwTCtweyImJAqCZH3sPZYVcU5kfnIyKTFEbgWZkl-ReT9A9sZoGElK-afT6WmXdZdo4/s320/DSCN3474.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I'm telling you, BBQ folks are some of the most hospitable people I have ever met. Sweet Baby Ray really took care of us and went to great length to make certain we were treated right. He's an excellent host and Chicago is privileged to be home to such a legend. <br />
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It was a very special day indeed!</div></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<img height="72" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmNDjenw1qBUf56MZDdCZApakp1z5l5H527aNG_2Wufp_QM5kvHpfI39kBqKaPJjn6PmrV6R1bkcr4CFa8yxjegtUoJaT4TIaaMUUXHH1ajYU_9RN88pKr3-ne3WqxFE9frVp8p1e3n8/s320/c1cc67c8%5B1%5D.jpg" style="filter: alpha(opacity=30); left: 445px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 327px; visibility: hidden;" width="96" /> <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com6tag:blogger.com,1999:blog-1835261660388810972.post-59903757423680987202012-01-27T04:35:00.003-06:002012-01-27T04:52:17.943-06:00Game Day Ribs!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Most people I know head straight to the produce section when entering a grocery store, not me. I always head straight toward the catsup, sauce and pickle aisle. Drives my wife nuts. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Last Friday while strolling Caputos on Bloomingdale Road, I couldn't help but notice that they stock <em>Head's Red BBQ Sauce.</em> Spotting this delight on the shelf served as the inspiration for this cook.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now, I usually don't stray too far from Mike's Meat Market in Villa Park, but thought I'd give Wheaton Meat Market a try. Wheaton Meat Market stocks pork loin backs. Some say there is no difference between baby backs and pork loin backs, but I differentiate the two by the amount of loin left on the rib. These were meaty. The quality was good.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEw2NfC_CIsNFCDYeqgTUvPIzljcNj8hmGTTZ8s8RbS4_z0vWZclW1wozoPkdEd9YfWmwdhInc5iuZKIprTuoeIGDWDyjSZAq40EEBh62C4q-iEMD_H5JFuekb5Jogkl05CAbKgdz9Js/s1600/DSCN3097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEw2NfC_CIsNFCDYeqgTUvPIzljcNj8hmGTTZ8s8RbS4_z0vWZclW1wozoPkdEd9YfWmwdhInc5iuZKIprTuoeIGDWDyjSZAq40EEBh62C4q-iEMD_H5JFuekb5Jogkl05CAbKgdz9Js/s320/DSCN3097.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Some folks cook ribs with the membrane on - they say they like the snap... not me, so off it went.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tV4yS0LEL50Od16-b1_VBTbyd1mx1maislUpL7956Y6OLxNA8gW8GAmJyDojslEd76PdIJWd2ypES5UzJjCNkzXr3tMDCV4LUilXlwiGWXYHm_J-Xo4YXQNjH3gWnretGIx0bgPgTBE/s1600/DSCN3102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tV4yS0LEL50Od16-b1_VBTbyd1mx1maislUpL7956Y6OLxNA8gW8GAmJyDojslEd76PdIJWd2ypES5UzJjCNkzXr3tMDCV4LUilXlwiGWXYHm_J-Xo4YXQNjH3gWnretGIx0bgPgTBE/s320/DSCN3102.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> I started using EVOO as my base before applying rub. Typically I use yellow mustard kicked up with a liittle soy and/or worchestire, but thought EVOO might not only keep them better moist but possibly help create a better crust. I can never taste either after they've been smoked anyways.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxPgisshI-fUy_OctrQuJSNDXaNIzPhjeh4TB1CzDyIKrKeJQHM-h42OtL6FlQ52taIcfjTF44wBeTW8E1_N77YOxgV4B2ezhiOB81atC2JXyzP2Kc7nvOhvTGO8L_L-CkVFbrhEPB6Q/s1600/DSCN3113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxPgisshI-fUy_OctrQuJSNDXaNIzPhjeh4TB1CzDyIKrKeJQHM-h42OtL6FlQ52taIcfjTF44wBeTW8E1_N77YOxgV4B2ezhiOB81atC2JXyzP2Kc7nvOhvTGO8L_L-CkVFbrhEPB6Q/s320/DSCN3113.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Knowing I was going to be using<em> Head's Red BBQ Sauce</em> for this cook, I thought I'd create a new rub to compliment the sauce. I used brown and white sugars, onion powder, sweet paprika, Lawry's, garlic salt, cinnamon, cumin and few other ingredients. I was happy with the end result. I accomplished what I thought was a sweet, salty and smoky flavor profile. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">(I've also learned to put my rub in shaker. For one, it keeps it from becoming contimated by dirty fingers and two, it sprinkles on nice and even.)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCB4vIymi_MefPDOB7dbhJR3wWWHersS1aF3MPslONMeBj61ka7203SRSgRfsCyJLdGj4mlG8vTyf9CWOTCXorpIANoly-ub-9lAJL3OAR24iAtMX9n5cFYbP9QL0lrEfV4-dDS6sBTM/s1600/DSCN3116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCB4vIymi_MefPDOB7dbhJR3wWWHersS1aF3MPslONMeBj61ka7203SRSgRfsCyJLdGj4mlG8vTyf9CWOTCXorpIANoly-ub-9lAJL3OAR24iAtMX9n5cFYbP9QL0lrEfV4-dDS6sBTM/s320/DSCN3116.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Today was about 30* and the old Smoky Mountain Smoker held steady at 250*. Woo Hoo!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1mGd_rLPIngPC9zgrKnxRPcOz-DYpxr7KNztjJXvjlgEZAcC-gNUjxg6mTyiWdLRruOLXFj_HhmDDZElgAr9ayGtAOOoaTJuIoEp1u5mAw29GCawi7Nqw9OyPW3gdNRpu-dqInZvdUI/s1600/DSCN3145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1mGd_rLPIngPC9zgrKnxRPcOz-DYpxr7KNztjJXvjlgEZAcC-gNUjxg6mTyiWdLRruOLXFj_HhmDDZElgAr9ayGtAOOoaTJuIoEp1u5mAw29GCawi7Nqw9OyPW3gdNRpu-dqInZvdUI/s320/DSCN3145.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I used apple (rear) and hickory (front) for the smoke.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhSjF5yprSUmE5PXmllnygO9ABwxOdE86wZpL5sSnFySVpvTu7xsKgAuPdxC34FrsPgrevZYQesAfAGzDxMuJkYGDFA4FnXwtelgoH6e2MOifdW7D4foAVF5pvifJ-ZwYUF8WabbY7PE/s1600/DSCN3129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhSjF5yprSUmE5PXmllnygO9ABwxOdE86wZpL5sSnFySVpvTu7xsKgAuPdxC34FrsPgrevZYQesAfAGzDxMuJkYGDFA4FnXwtelgoH6e2MOifdW7D4foAVF5pvifJ-ZwYUF8WabbY7PE/s320/DSCN3129.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ahhh...there she is puffing away. This smoker cost me about $150 bucks 6 years ago and has been worth every dime. I may have to invest in a few welding blankets to better insulate the cabinet though.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOG0SxD7bUEfOSh6lPiS6hpCiy64PkCIU01VZR699FZVWJz9PuqeDx3ka_inXXf_khgn-k_h-ntdPmIcwL7r889f6RUSt0Te-YlrgJjh4jTplThnN_e8HRda6tE461dQYJ577xG1IgKA/s1600/DSCN3141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOG0SxD7bUEfOSh6lPiS6hpCiy64PkCIU01VZR699FZVWJz9PuqeDx3ka_inXXf_khgn-k_h-ntdPmIcwL7r889f6RUSt0Te-YlrgJjh4jTplThnN_e8HRda6tE461dQYJ577xG1IgKA/s320/DSCN3141.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After about 3 hours, these ribs are looking mighty good...still got a few hours to go...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-sxSS4ngHtSUwVKltBD9TMCufa5EJO34GVC_BSZW1e1_b2jMPMpd-LyCts_x1QfbkP63CHCHylAde87VXHCu5Ynkh-CxcY96SfJtuV85XuHKusG6GuLgL0dU574TBFRGmz9lXUrIBa9Q/s1600/DSCN3155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-sxSS4ngHtSUwVKltBD9TMCufa5EJO34GVC_BSZW1e1_b2jMPMpd-LyCts_x1QfbkP63CHCHylAde87VXHCu5Ynkh-CxcY96SfJtuV85XuHKusG6GuLgL0dU574TBFRGmz9lXUrIBa9Q/s320/DSCN3155.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> After 5 1/2 hours I applied the sauce. <em>Head's Red BBQ Sauce</em> is a delicious sweet and tangy sauce with a very small hint of worchestire - which I like very much. It's flavor is deep and savory, not overly sweet and comes with a touch of heat. The sauce stuck to the meat and glazed up nicely. Hadn't I been lazy I would have fired up my Weber OTG and charred these babies. Maybe next time.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAEaE4qDTUFAIoOwHVOBajoZb0Ne_uombxnlso3eBIC714_c_aluTClE6BuY3aWXpZdQkl_Kpt54d_HoXX4_7hCPO_xRRf8uHahdyr1R941-0r_b5pubqsk-_apU4HxdkozvyoHa0j6s/s1600/DSCN3166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAEaE4qDTUFAIoOwHVOBajoZb0Ne_uombxnlso3eBIC714_c_aluTClE6BuY3aWXpZdQkl_Kpt54d_HoXX4_7hCPO_xRRf8uHahdyr1R941-0r_b5pubqsk-_apU4HxdkozvyoHa0j6s/s320/DSCN3166.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I pulled and cut them up. Within minutes "POOF!" they were gone. Don't think Doug Henning could've made them disappear any quicker. I really enjoyed the sauce as did the fellas. It's one of the few sauces that is litearlly finger lickn' good. I'll be making beans with the second bottle I bought next weekend.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEyCXD9Sbnm6d4wcdS2jMeX372gI3p81l2NvhlHaVTpdVPC4BHKPONTSYuZ0A1xD0ZmJluCP3wpPpmt_tqY0VXih88NCNrhlYQNju7tzFYgMUYpEsRhyPUUSjaowXJr4qPTS4hxoMP5M/s1600/DSCN3180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEyCXD9Sbnm6d4wcdS2jMeX372gI3p81l2NvhlHaVTpdVPC4BHKPONTSYuZ0A1xD0ZmJluCP3wpPpmt_tqY0VXih88NCNrhlYQNju7tzFYgMUYpEsRhyPUUSjaowXJr4qPTS4hxoMP5M/s320/DSCN3180.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Happy Friday and thanks for lookn'!</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com7tag:blogger.com,1999:blog-1835261660388810972.post-21778635535831382312012-01-14T09:53:00.016-06:002012-01-20T07:20:50.994-06:00Quick and Easy Grilled Shrimp Cocktail!<div class="separator" style="clear: both; text-align: center;"> Came across these wild caught 15ct gulf shrimp and decided to do me up a grilled shrimp cocktail for my first cook of 2012. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Two things I have found that really add nice flavor to shrimp when grilling are 1) a brine and 2) leaving the shells on.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">First, you got to remove the mud vein. My mother-in-law had once made paella forgetting to remove the mud veins from the shrimp. As great of a cook as she is, I couldn't eat it. Here, I simply cut a slit down its back and with a small paring knife pulled the vein out. Simple.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rGRIEsPASI0DYRDpA7Ci9UUxEiErsw9bb_T1SDHGA8jjIzL1sINUpcn8UM6lX6hayQnvFwZ69BkH5dHEDPYIMxQH3Bnzzil4iEr1_jA2tTQDnc5ewQxKcaKwJhwOgoXwBYr1146VrIo/s1600/DSCN2869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rGRIEsPASI0DYRDpA7Ci9UUxEiErsw9bb_T1SDHGA8jjIzL1sINUpcn8UM6lX6hayQnvFwZ69BkH5dHEDPYIMxQH3Bnzzil4iEr1_jA2tTQDnc5ewQxKcaKwJhwOgoXwBYr1146VrIo/s320/DSCN2869.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">Next, I trimmed up them little legs. Did this solely for presentation as the wife don't like lookn' at em.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5J2bWYmRS73GwVAAxqSZv4V-a2McVDxrTeFdvLb7S7yjucJvRLaYi8gC5HHA0o2m7Sl1SHZcwYzY2oZUY-mFeejNVmotWvzZx9ahOG46rQIPWIS9rAQahMNxtC0E7lbqjHzCcoKbdAJw/s1600/DSCN2870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5J2bWYmRS73GwVAAxqSZv4V-a2McVDxrTeFdvLb7S7yjucJvRLaYi8gC5HHA0o2m7Sl1SHZcwYzY2oZUY-mFeejNVmotWvzZx9ahOG46rQIPWIS9rAQahMNxtC0E7lbqjHzCcoKbdAJw/s320/DSCN2870.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Made a simple brine. In this case, I used sugar, salt and lemon juice and after all the shrimp had been cleaned, I brined them for 1 hour in the fridge.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-EF5Ss1cL_6u87lue_s_XnE6Zb_pmO1sMvYhZkovQyTLtniiOy8Vs4fVBjSPr0C4H0mysNlbwxD4fAjlW-nGKl4PVZYs7M5VdmkXVS1AOVNcGfR5-LnVFql4o0BrTxyyOnN89KT2mD8/s1600/DSCN2876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-EF5Ss1cL_6u87lue_s_XnE6Zb_pmO1sMvYhZkovQyTLtniiOy8Vs4fVBjSPr0C4H0mysNlbwxD4fAjlW-nGKl4PVZYs7M5VdmkXVS1AOVNcGfR5-LnVFql4o0BrTxyyOnN89KT2mD8/s320/DSCN2876.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Grilled over medium direct 4 minutes a side.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">And while still warm, tossed them in EVOO infused with lemon zest and garlic. Oh, and I snipped off some chives in there too for added color, texture and taste.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivPZTOh3h4WKYtR2imzumKHC7fxo-JvvE4CryuRAQBgXY374uqLd3j8NtZWPttESCrUagXqKDz8rTXyx2bVWhxvAkkU2_UYiBBM94CPVpcyKAiaFKHHj9t2OFz3tJFT0O3XmQsgDLstk/s1600/DSCN2895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivPZTOh3h4WKYtR2imzumKHC7fxo-JvvE4CryuRAQBgXY374uqLd3j8NtZWPttESCrUagXqKDz8rTXyx2bVWhxvAkkU2_UYiBBM94CPVpcyKAiaFKHHj9t2OFz3tJFT0O3XmQsgDLstk/s320/DSCN2895.JPG" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Served em up with a homemade cocktail sauce consisting mainly of catsup, freshly ground horseradish (lots of it), lemon juice, a dab of Siracha and worchestire.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8H4oc25zy45OSOFylfJECoBrK8stvwZD81kh4Vh0UAHgbcIQMcDs0iKTkUaXSQaona5pDW7BGm0X33nIpUaCEN08Kc9yT_W-bZ_DLLYIy8mGbHaXHMrGFoxYlOa7VY-IehskqyV4qyhQ/s1600/DSCN2951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8H4oc25zy45OSOFylfJECoBrK8stvwZD81kh4Vh0UAHgbcIQMcDs0iKTkUaXSQaona5pDW7BGm0X33nIpUaCEN08Kc9yT_W-bZ_DLLYIy8mGbHaXHMrGFoxYlOa7VY-IehskqyV4qyhQ/s320/DSCN2951.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Easy peasy and absolutely delicious. Not sure why anyone would buy those no taste, pre-cooked jumbos at Jewel or Dominick's when in less than 1 hour you can have fresh, juicy, plump shrimp. These were really good eats! The only thing missing was a Beefeater and garlic stuffed olives.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com0tag:blogger.com,1999:blog-1835261660388810972.post-27730717541404825522012-01-12T16:29:00.002-06:002012-01-13T07:01:57.503-06:00Pig Daddy's Night on the Town at Chicago q!<div style="text-align: center;">I've been meaning to get on over to <em>Chicago q</em> for over a year since they've opened and last night was the night. <em>Chicago q</em> is located at 1160 N. Dearborn and is in the heart of Chicago's Gold Coast. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwsx8ozx4GkMaYJXSYAd7EB17khH0f2x5kk6e3qnLWO4wg0fD_sdlCewK4lsm8axcyysbVf65gjVI0ZSrMRo9CKTmlEWqFRjvhyphenhyphen6Ihd1tEcSPis1_1K07C9aI9fq8Fo9nyrq1EzYBR5o/s1600/DSCN2794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwsx8ozx4GkMaYJXSYAd7EB17khH0f2x5kk6e3qnLWO4wg0fD_sdlCewK4lsm8axcyysbVf65gjVI0ZSrMRo9CKTmlEWqFRjvhyphenhyphen6Ihd1tEcSPis1_1K07C9aI9fq8Fo9nyrq1EzYBR5o/s320/DSCN2794.JPG" width="320px" /></a></div><br />
<div style="text-align: center;"><em>Chicago q</em> is an upscale BBQ place, akin to <em>Fiorella's Jack Stack</em> in Kansas City, which I've also dined. There is no question that this has got to be Chicago's most elegant, urban BBQ joint. The best I can describe the interior is modern day plantation style. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29P5_a2Jk3bz1v4ho9qcwG-C3w1XQIEfYInAvFOD1vbzM9FW9CxtQEbx31A8q7D00doLdYOwl7-iX34JcM0-nYM0VXEdfqg0rGu9QamsHQt0IPlSmjjRv49DNXrEbO7x9gJf8pP8rC7Y/s1600/DSCN2797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29P5_a2Jk3bz1v4ho9qcwG-C3w1XQIEfYInAvFOD1vbzM9FW9CxtQEbx31A8q7D00doLdYOwl7-iX34JcM0-nYM0VXEdfqg0rGu9QamsHQt0IPlSmjjRv49DNXrEbO7x9gJf8pP8rC7Y/s320/DSCN2797.JPG" width="320px" /></a></div><br />
<div style="text-align: center;"><em>Chicago q's</em> menu features typical Q fare like pulled pork, chicken and ribs, but what had peaked my interest aside from their huge selection of bourbon was the Kobe beef brisket and what they refer to as "competition ribs." Neither entree comes cheap at $21 and $35, respectively. That being said, having BBQ'd for years and having sacrificed many a sleepless night and early mornings hoping to finish a 12-14 hour smoke by dinner or turn-in (not including the prep-time it took to get it to the point of cooking it), I can truly appreciate the passion, patience, craftsmanship and knowledge of a pitmaster who has learned to properly transcend a tough cut of meat into a heavenly smoked, tender piece of goodness. And I don't mind paying the extra bucks for it - SO LONG as it's TOP QUALITY. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Now, for those of you who have ever watched TLC's series "BBQ Pitmasters" you may have heard or seen Lee Ann Whippen competing against the likes of Johnny Trigg, Myron Mixon, Hary Soo and Tuffy Stone. Well, Whippen is chef/partner of <em>Chicago q</em> and any BBQ being offered for sale by a pitmaster who has stared on TLC's "BBQ Pitmasters," who has won numerous awards on the circuit, runs an already successful restaurant in Virgina and even beat Bobby Flay in a pulled pork throw down better be TOP QUALITY! Or worst case, I guess I write it off as team research and development and never return.</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQREdCDsSsq4nUmIb0lFXVDr8PdyY_gKJmiuenP326jmoZPPuUwSgmtabiEQsuuBLkW-jI7D5SNRFUOQZalsFLFAbdJk_7KjI8Vx2Tv5HFFbu-82Kiz9ShOicXNgrh0ykv9-Dgmkesq8/s1600/DSCN2798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQREdCDsSsq4nUmIb0lFXVDr8PdyY_gKJmiuenP326jmoZPPuUwSgmtabiEQsuuBLkW-jI7D5SNRFUOQZalsFLFAbdJk_7KjI8Vx2Tv5HFFbu-82Kiz9ShOicXNgrh0ykv9-Dgmkesq8/s320/DSCN2798.JPG" width="240px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">They started us with homemade chips sprinkled with Whippen's signature "Pig Powder" as well as hand cut bread and butter style pickles with garlic and onion. These were gratis and kept coming so long as we ate them. The Pig Powder was sweet with a bit of heat, the pickles were fresh, savory and crunchy. Each complimented the other in flavor and texture very well and set the tone for what we were to expect the rest of the evening.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">(No sooner than when we arrived they dimmed the lighting to "bar tone." Due to the low lighting, my pictures do not properly capture the true view of the food as put before us)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-ImXBfRn8OGTsSQjpMlkP0OnEZTGNlzBK_cWXFLGSApKm4Gfq33eg_LrC2tcfIA7ZiTdQ-dTu5nUi8MCBMn4AwW2aEZlai-s-AoaiiAMV_BTbxXsXoM4i7xQjQ4kFZvbLAJyQ6nyAvY/s1600/DSCN2807.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-ImXBfRn8OGTsSQjpMlkP0OnEZTGNlzBK_cWXFLGSApKm4Gfq33eg_LrC2tcfIA7ZiTdQ-dTu5nUi8MCBMn4AwW2aEZlai-s-AoaiiAMV_BTbxXsXoM4i7xQjQ4kFZvbLAJyQ6nyAvY/s320/DSCN2807.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIt488eDg6h_46vaAdfp1HBCB2pUTKE32QSzDDwEgkaj0MZz99KO7S8PQ9Cl-22ER-JbcmgK0YD0AAt3s9ms5lyf9_Hl2n-Uh2AzChVwt5qmDxmklj7bXVLxE-iolsODLvMWqpH9fvUA/s1600/DSCN2806.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIt488eDg6h_46vaAdfp1HBCB2pUTKE32QSzDDwEgkaj0MZz99KO7S8PQ9Cl-22ER-JbcmgK0YD0AAt3s9ms5lyf9_Hl2n-Uh2AzChVwt5qmDxmklj7bXVLxE-iolsODLvMWqpH9fvUA/s320/DSCN2806.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">As an appetizer, we ordered the house bacon hush puppies with chipotle aioli. <em>Chicago q</em> smokes its own bacon from fresh pork belly, which is then used to make these. In fact everything but their deserts are made in-house. I've had lots of pups in my time and these were very good. They were perfectly cooked, smoky in flavor and not greasy whatsoever. The chipotle aioli served as a nice compliment.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWJM0KSgHMxwRCGZGYpSHHAyaxaO8aEtCOfr2aSp581DacZXbuItqfnitVP485QJLsDhTANFrK8E3k5J9-8hOP-PSTmI27V8TOTVgfObLKsTSzXP-EtB_vaxQffLTAxrFhVU7YIb_SFQ/s1600/DSCN2808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWJM0KSgHMxwRCGZGYpSHHAyaxaO8aEtCOfr2aSp581DacZXbuItqfnitVP485QJLsDhTANFrK8E3k5J9-8hOP-PSTmI27V8TOTVgfObLKsTSzXP-EtB_vaxQffLTAxrFhVU7YIb_SFQ/s320/DSCN2808.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div style="text-align: center;">For our entree, we ordered the Kobe beef brisket with cornbread as our side. Next to chicken, brisket is probably one of the hardest categories to cook for competition. This brisket was very good. What I liked most about it was that it had exceptional graining. And keeping brisket moist after slicing is challenging and although this brisket was lean, it was served moist. It also possessed a good beef flavor and the perfect amount of smoke flavor. What I liked least was that there was some larger fat pockets left on it (as you can see in the photo) and it could have been ever slightly more tender. The cornbread was the best I've ever had.</div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDe2B_aZNzBf-7B3rDvDm8lnLpmpaLyKZataIZI3i9CaLjLg3-lLRlWb0497uy9v5PIWdNltpQRQaNLumPChXm3eVBou0gumgqaWwGP3n2PDX9FTX0O_6MsjxaLpBTfYLlFALjHsYm5ik/s1600/DSCN2811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDe2B_aZNzBf-7B3rDvDm8lnLpmpaLyKZataIZI3i9CaLjLg3-lLRlWb0497uy9v5PIWdNltpQRQaNLumPChXm3eVBou0gumgqaWwGP3n2PDX9FTX0O_6MsjxaLpBTfYLlFALjHsYm5ik/s320/DSCN2811.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;">Although very pricey for a slab of spares, we couldn't resist ordering the "competition spare ribs." I am not certain why a BBQ joint would offer two qualities of ribs - best and better than best? Why not just put forward your best 100% of the time? This concept seems strange to me, but then again I am not a marketing major. But then yet again, the menu item and pitmaster association worked - getting me to buy them. Well, whatever the case may be, these were very good. They were perfectly seasoned, and perfectly smoked. They came glazed and had a subtle hint of sweetness. I think many BBQ joints as well cooks forget that smoke, rub and sauce should be used as ingredients and not the main flavors. In my opinion, these ribs had a nice balance of flavor where I could even taste the pork! What a concept! <br />
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That being said, for an item labeled "competition ribs," that come in at $35 a slab, I think they were slightly overcooked, a tad too tender as they lacked a perfect bite through, some of which came right off the bone with little or no pull. Now, I understand that ribs can't be cooked to order and these ribs like any other BBQ joint are pre-cooked and kept warm for who knows how long, which must affect tenderness, but they are advertised as "competition ribs" after all.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEflXppVX6VKrP1oVHWfDbhktwg2y8fVjWQ9aa-Kjlvw9X_eArK9O0CTLskTnpBzsRtKwqYqMH-UncMpqI-wvUZpv4dG7kWnzzHmnXMn1_QOhfS50WE39gM76eyZ37qQ6IxaynQGuGiA/s1600/DSCN2813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEflXppVX6VKrP1oVHWfDbhktwg2y8fVjWQ9aa-Kjlvw9X_eArK9O0CTLskTnpBzsRtKwqYqMH-UncMpqI-wvUZpv4dG7kWnzzHmnXMn1_QOhfS50WE39gM76eyZ37qQ6IxaynQGuGiA/s320/DSCN2813.JPG" width="320px" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Chicago q serves its sauce table side, which we used solely as a compliment to the BBQ because it sure didn't need any. Starting at the top and moving clockwise, original mild (tomato based, rich and sweet), South Carolina mustard, spicy (tomato-based and bold wit red pepper flake) and an Eastern North Carolina vinegar sauce. The best mustard sauce I've ever had was at a BBQ joint in Virginia called<em> Old Glory</em>, Whippen's mustard sauce comes in a close 2nd. It was very good and complimented both the brisket and pulled pork extremely well. The other sauces were good - nothing to write home about.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjt93NOKJc6nG7U0nzhcBsOdooM304QOhKIzAl8Q6zIwfJmuHSe0VPDZ3niRIUkUMqjgtJ2rRpseJKX4k5_jIVcG18qdxE2KTAlYAUFLsdfD1uSnSWYvBihh9tgOC8h-xGSrWe6QPZyU/s1600/DSCN2814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjt93NOKJc6nG7U0nzhcBsOdooM304QOhKIzAl8Q6zIwfJmuHSe0VPDZ3niRIUkUMqjgtJ2rRpseJKX4k5_jIVcG18qdxE2KTAlYAUFLsdfD1uSnSWYvBihh9tgOC8h-xGSrWe6QPZyU/s320/DSCN2814.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now, saving the best for last...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">You know, honesty before visiting I had my doubts about this place. I figured it'd just be a hyped, upscale BBQ restaurant using a famous pit master's name in sake in an attempt to get me to spend my $. I even joked with my colleagues about Lee Ann Whippen probably not even knowing the address. Well, much to my surprise I was <u>DEAD WRONG</u> and although stuffed, I was forced make room to eat my words. <br />
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When seated in the dining room, I happened to see a blond woman who resembled Whippen from my seat performing what appeared to be quality control in the kitchen. Our waiter confirmed this was Whippen. The next thing I knew, she came out, introduced herself and invited us for a tour of her kitchen. Needless to say, I was shocked and tongue tied. Many of the questions I would have wanted to ask her just never got out. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <em>Chicago q</em> uses Southern Pride Smokers. Fuel of choice here was hickory and white cherry. However, they use other woods for different foods like fish and chicken.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyc01YQ20g62NcuoGI9SfQ2Lt36DmfsjAFJhq2ihRBrkYfRg8cxpPrX-LOufsvo27T4_vTR7BdcWBL3KOeSf_zai2jaqB72V2Z3PhQ52TGRdbAlCZBZ6bkw7l6g0s9n5AiS1mZKQ_DvEo/s1600/DSCN2817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyc01YQ20g62NcuoGI9SfQ2Lt36DmfsjAFJhq2ihRBrkYfRg8cxpPrX-LOufsvo27T4_vTR7BdcWBL3KOeSf_zai2jaqB72V2Z3PhQ52TGRdbAlCZBZ6bkw7l6g0s9n5AiS1mZKQ_DvEo/s320/DSCN2817.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJpcE4i3aMQIVdkce9M708z17wkZzna8yW4JD450-lfTnlIFO0n8Yl_GACjWh67aeY_V7CM_jckVZijSLUgaDdae6MPLqu35lmKpanC1_hw8wy8OYtZyAr2rX2vk3kXWhhZPuPnI1KNA/s1600/DSCN2819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJpcE4i3aMQIVdkce9M708z17wkZzna8yW4JD450-lfTnlIFO0n8Yl_GACjWh67aeY_V7CM_jckVZijSLUgaDdae6MPLqu35lmKpanC1_hw8wy8OYtZyAr2rX2vk3kXWhhZPuPnI1KNA/s320/DSCN2819.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9psa3U6djrRnb7WG_wCNxwTODZef85yFe6QfFUILh-z0hekxT2s1-8x8F4jxjeOnPcBBmMxng5VKCVR9usJzGJuru6Bp20eApb1DuG_uxNMlGSs6W8Ph0KC3BNdAMkAxpd42lPWSljU/s1600/DSCN2820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9psa3U6djrRnb7WG_wCNxwTODZef85yFe6QfFUILh-z0hekxT2s1-8x8F4jxjeOnPcBBmMxng5VKCVR9usJzGJuru6Bp20eApb1DuG_uxNMlGSs6W8Ph0KC3BNdAMkAxpd42lPWSljU/s320/DSCN2820.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Below is a picture of Whippen showing us her meat locker. In her hand is a Kobe beef brisket. She was very personable, cordial and without any prodding engaged us in Q conversation. Like any other Q'er I know, she's the type that if she had not been busy would have sat down and talked Q with us all day long. She is very passionate and knowledgeable about BBQ. No doubts about it!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyg7e57K6JEkenMAJk9jO7Z7VY29w-54SoP-CKkJvR62strJT3jvtQDvN7N4K1Y37URgRJgR7vdmx6aT4xYqlX9kV2aTU4ihKRcak-WnxSYBo7cJHDn2GC37ckTvHT4737V0Q5huAjY0/s1600/DSCN2821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyg7e57K6JEkenMAJk9jO7Z7VY29w-54SoP-CKkJvR62strJT3jvtQDvN7N4K1Y37URgRJgR7vdmx6aT4xYqlX9kV2aTU4ihKRcak-WnxSYBo7cJHDn2GC37ckTvHT4737V0Q5huAjY0/s320/DSCN2821.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After shamelessly plugging the Glen Ellyn Backyard BBQ (some more), I had my buddy snap a photo of me and Whippen so I could brag to all my BBQ buddies including you all. And boy, if I weren't married.... </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3YViNDfpZV-w9gn050nlmBrN50T5AiIKf1q0edHtjoTPuFvgkpuvkFJvmQN17BUrB5exdljGru_lFhpuLK4y-XHEfhA3pTLgsoF4N07ORnha1j3CRPIM6uA1u7XynXctVGAyDEgdAsE/s1600/DSCN2822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3YViNDfpZV-w9gn050nlmBrN50T5AiIKf1q0edHtjoTPuFvgkpuvkFJvmQN17BUrB5exdljGru_lFhpuLK4y-XHEfhA3pTLgsoF4N07ORnha1j3CRPIM6uA1u7XynXctVGAyDEgdAsE/s320/DSCN2822.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">I have many other places to try and am hoping to start covering them now that winter is upon us and I won't be cooking as much. All-in-all, I'd pay to eat at Chicago q again, no questions about it. The Q was very good and our service was outstanding. It was a great evening!</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com11tag:blogger.com,1999:blog-1835261660388810972.post-31260073665518266602012-01-06T11:25:00.000-06:002012-01-06T11:25:20.147-06:00Fusion: Peruvian Tamales with Pulled Pork and Brisket!<div class="separator" style="clear: both; text-align: center;">My father-in-law is from Peru and is an excellent cook. Every year for Christmas he makes traditional Peruvian dishes like Papa a la Huancaina, Lomo Saltado, Ceviche and Anticucho de Corazón. But my favorite are his Peruvian tamales. Peruvian tamales are wrapped in banana leaves rather than corn husks, are more flat than round, are traditionally stuffed with chicken or pork and are a bit more on the spicy side. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This year I invited the master to teach me how to make these heavenly bundles to which he agreed. I studied, took notes, asked lots of questions and ended up putting my own twist on what otherwise is a fabulous latin dish. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We started with guajillo chile paste, garlic paste, pork stock, pork lard (all of which we made) and a big ol bag of banana leaves...</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2604.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">First, we melted pork lard in a pan...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2627-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2627-1.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Next, we fried the guajillo chile paste, garlic paste and cumin in the pork lard...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2637-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2637-1.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">We then added this fried goodness to the masa...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2641.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">We also addded pork stock. Masa is somewhat bland and benefits from added layers of flavor and moisture.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2642.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We mixed well and set aside...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2644.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Next, we placed the banana leaves above a burner sweating the leaves making them more pliable and easier to fold...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2686.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">We then spread the masa on a banana leaf and filled it with leftover smoked pulled pork, sicilian black olives and a roasted serano chile cut on the bias...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2735.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Repeated...but used leftover smoked brisket, a roasted serano chile and some homemade apple bourbon bbq sauce...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2736.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">We then wrapped each tamale, tying them with kitchen twine...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2664.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">These tamales will be boiled rather than steamed, so we wrapped them tightly in aluminum foil as to not end up with soggy masa...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2665.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We dropped them in water and boiled 30 minutes...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2677.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Final product: pulled pork tamale with some hot sauce...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2754.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Fnal product: beef brisket tamale...</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2767.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Me eating these things like there's no tomorrow. </div><br />
<div style="text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN2780.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The banana leaves impart a steeped tea-like flavor into the masa, which is really different from corn husks. Like I had mentioned, masa is somewhat bland and benefits from added flavors. The smoked meats penetrated the masa imparting a hint of smoky flavor throughout and the roasted seranos added a slight hint of spice, ok a lot of spice. The masa was extremely moist. This is one of the best dishes I've ever made and tpossibilities are endless.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Thanks for looking! </div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com0tag:blogger.com,1999:blog-1835261660388810972.post-62357154043633521212011-12-29T23:14:00.010-06:002011-12-29T23:27:05.967-06:00Say Hello to Mr. Brown...<div class="separator" style="clear: both; text-align: center;">With last Sunday's temperature near 40*, I decided to cook me up some pulled pork. Pulled pork freezes well and will last 3-5 months frozen. I often use leftovers for tacos, beans, chili, hot pockets, soups and nachos. It's the gift that keeps on giving.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Saturday I started the prep-work. I mixed some apricot nectar, salt, sugar and a few other ingredients to create an injectable brine.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRYJMuYYOlj7044gJoXg5OlQebnHyEXI3Q4X6RfKEQ2RI0CGUHJT8MaKotMw8mCiu8RW1RV29hP-ojaHAlYzCeoILnWRhpd70KMxvMPxQhDYxa-r9nq1ixicgEHQjMEolu6py_FBOx-A/s1600/DSCN2433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRYJMuYYOlj7044gJoXg5OlQebnHyEXI3Q4X6RfKEQ2RI0CGUHJT8MaKotMw8mCiu8RW1RV29hP-ojaHAlYzCeoILnWRhpd70KMxvMPxQhDYxa-r9nq1ixicgEHQjMEolu6py_FBOx-A/s320/DSCN2433.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I inject my shoulders using a one-inch grid patter and go heavy in the money muscle and around the horn. Here, I am pushing the brine in as I pull the syringe out. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLo_56lbubwK_LAfZAoMLarTfXbc_8Gq86WoEgn_ZaSVsgprrELR3lq3hos0Oyvmq_BUR3ITOEaM00jLlS_xooUd6nV8P4l1tlUQv317PmL3F70gUA0BIOOmoJEA_GjdCl3CIWf5tzjhY/s1600/DSCN2425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLo_56lbubwK_LAfZAoMLarTfXbc_8Gq86WoEgn_ZaSVsgprrELR3lq3hos0Oyvmq_BUR3ITOEaM00jLlS_xooUd6nV8P4l1tlUQv317PmL3F70gUA0BIOOmoJEA_GjdCl3CIWf5tzjhY/s320/DSCN2425.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I then wrapped it in plastic wrap and threw in the fridge overnight...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKfWtjQarP8r8d-qLsz7D5smYjRuhyphenhyphenjb1RileI_QCZWHq-MBK3PDzLpVScbMDnvEaoF3SltpScUWmSMN-nilLnxHgA7hwUUHY72_CQnZ9HhMJsYow7_JGaAulxdIwbTjGR_BwzS1xfZ4/s1600/DSCN2439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKfWtjQarP8r8d-qLsz7D5smYjRuhyphenhyphenjb1RileI_QCZWHq-MBK3PDzLpVScbMDnvEaoF3SltpScUWmSMN-nilLnxHgA7hwUUHY72_CQnZ9HhMJsYow7_JGaAulxdIwbTjGR_BwzS1xfZ4/s320/DSCN2439.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">On Sunday morning, I made a very basic rub consisting of turbinado and brown sugars, Hungarian sweet paprika, garlic powder, onion powder, kosher salt and freshly ground cracked pepper. I used yellow mustard as a base...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFisg4aVhZTwIVtnnyfK6MNzXtVpMwfFke0PQoAIRQnBR_2o1K-bf0Bf2tf4UFp5cylA-z4nXXFlWyb2euNROzK7GHjdwfbJQPazvYJ87qApcYaPZOMPkZSPWHiRCDtZt8S8ew07dnmI/s1600/DSCN2449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFisg4aVhZTwIVtnnyfK6MNzXtVpMwfFke0PQoAIRQnBR_2o1K-bf0Bf2tf4UFp5cylA-z4nXXFlWyb2euNROzK7GHjdwfbJQPazvYJ87qApcYaPZOMPkZSPWHiRCDtZt8S8ew07dnmI/s320/DSCN2449.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">As far as I am concerned, there is no substitute for natural charcoal - whether briquettes or lump. The flavor charcoal produces on foods is far superior to propane. But given as cold as it has been, I thought I'd use my Smoky Mountain Smoker for this cook. It's much easier to regulate the temperature compared to my Chargriller and less demanding of my time - particularly on football Sunday. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Typically when I plan on using propane to grill or smoke in cold weather, I place the canister in my garage the night before where it's a bit warmer. It seems that below freezing temps affect the pressure in the tank creating less efficient flow.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Knowing that this shoulder would take every bit of 12 hours, I woke up at 5 AM to get the smoker warmed up and ready to go by 6 AM. The outdoor temperature was approximately 30* and for some reason I had a very hard time getting the smoker up to 225* let alone 250* (where I wanted to be). Although the metal on the Smoky Mountain Smokers are paper thin, I've held 250* when it's been colder. After two hours of messing around and a few choice words, I discovered that the propane nozzle had become slightly dislodged from the burner. After fixing it, she held steady at 250* all day.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="text-align: center;">Of course I can't waste space, so I threw in some some spares I had trimmed up St Louis style. This is after about four hours into the cook...</div><br />
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<div style="text-align: center;">...and after about 8 hours...</div><br />
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<div style="text-align: center;">Typically I foil my shoulders after they reach an internal temp of 160*, but because I had injected it, I thought I would not use foil thus allowing the bark to develop more prominently. At about 8 PM when the butt had reached an internal temp of 195*, I removed it from the smoker and let it rest. Not only did I get fabulous bark, but the pork was extremely juicy and tender without the foil as you can see from the photo (click on the photo for a close-up).<br />
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<div style="text-align: center;">Pulled pork just ain't complete without slaw and my best friend's mother makes the best damn slaw I've ever tasted. I've known Tom since the sixth grade - over 3 decades. He was my best man, as I was his, and we are the godparents to each others children. Through good time and bad times, our bond is tight. Despite being the equivalent of his mother's 4th son, my version of her gifted recipe never quite tastes the same...hmmmm. Well, I made her recipe using green cabbage. I also made a homemade bbq sauce. I modified a recipe I have been working on using some rice wine vinegar, hot sauce and Blues Hog Tennessee Red and I'm extremely pleased with the end result. This will be my new go-to for pulled pork - no question about it. </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwQKyOhzryQ-xHTugY2Y60fIEdhof6kUMsJ3eavpp4M8m-09Nl67KrVgrNWDrVr1C8FIwLpSDmEDHI8eJ_jatjx73amSQK93IzADCvWn4LNjqztFYzxyaUG0TyPpAvd0g0NxSRZVop6Q/s1600/DSCN2592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwQKyOhzryQ-xHTugY2Y60fIEdhof6kUMsJ3eavpp4M8m-09Nl67KrVgrNWDrVr1C8FIwLpSDmEDHI8eJ_jatjx73amSQK93IzADCvWn4LNjqztFYzxyaUG0TyPpAvd0g0NxSRZVop6Q/s320/DSCN2592.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Thanks for lookn'!</div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com11tag:blogger.com,1999:blog-1835261660388810972.post-18076196656632718362011-12-22T19:20:00.007-06:002011-12-23T10:30:06.937-06:00Grilled Upside Down Pineapple Cake<div style="text-align: center;">I love dreary, overcast Saturday afternoons - the kinda afternoons where there isn't much else to do but listen to the blues and BBQ. Nothing goes better with pork than apple and nothing goes better with pineapple than dark rum. Yesterday I cut up one of two pineapples I had into rings and soaked them overnight in Bacardi Gold. You see, it's kinda like killing two birds with one stone -the soaked pineapple rings I use for the upside pineapple cake and the the excess rum and pineapple juice from the soak, well, I drink. It's beautiful that way.</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">This is my first attempt at upside pineapple cake on the grill, so I figured I'd play it safe and fire up my Weber Genesis EP310 cuz I know she'll hold steady at 350*. First, I brushed each of the rings with melted butter and tossed them over direct medium heat giving them a slight char...</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9Pqi9cTzEqpJHaj92KPolwDftCoyi9FriKZNjMl9HPCnlw4TewPX7-RnmWFlYDa4ceBtm5bXsXuBRrW8cO_msUheuuhY2nJ5pmKyValy-bOyh0SksCSEnvyvQWu_juHsiKJ6NVcFSQY/s1600/DSCN2357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9Pqi9cTzEqpJHaj92KPolwDftCoyi9FriKZNjMl9HPCnlw4TewPX7-RnmWFlYDa4ceBtm5bXsXuBRrW8cO_msUheuuhY2nJ5pmKyValy-bOyh0SksCSEnvyvQWu_juHsiKJ6NVcFSQY/s320/DSCN2357.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Next, I mixed up some brown sugar, cream, cinnamon and butter over direct medium heat using my trusty old cast iron pan. This mixture will serve as the carmelized glaze that sits atop the cake...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZaG2BLyVai8Tyhr64OiZ-b3H48Y3DQ5NRL6gPFOnPvtqxKbuh4cNklekvJub6f2oOlYkj5_LRaoW0UYKU4Rk3xjE9BDe6WPrqyMRYwCTE0fiWSmcBMsgNMVSIidyu5sdZnqXFRLFf9I/s1600/DSCN2359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZaG2BLyVai8Tyhr64OiZ-b3H48Y3DQ5NRL6gPFOnPvtqxKbuh4cNklekvJub6f2oOlYkj5_LRaoW0UYKU4Rk3xjE9BDe6WPrqyMRYwCTE0fiWSmcBMsgNMVSIidyu5sdZnqXFRLFf9I/s320/DSCN2359.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Once the mixture started to boil, I placed the rings into the pan. The missus loves macadamia nuts, so I crushed some and threw them in for good measure. It's no wonder the woman adores me as much as she does...</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEt1djze5P6sslBL-AhRua-BWTxlSZEqBcigVRDt0L9oMGHFTY31P-JrF3A1C62u3NJQ_JuSb9Qc0xNe_0vwcvS5J9ZKc0LtM-comgE6P4dHNZrJNY7gr9SEk2U8mgJf7M3YtCiHFCGv0/s1600/DSCN2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEt1djze5P6sslBL-AhRua-BWTxlSZEqBcigVRDt0L9oMGHFTY31P-JrF3A1C62u3NJQ_JuSb9Qc0xNe_0vwcvS5J9ZKc0LtM-comgE6P4dHNZrJNY7gr9SEk2U8mgJf7M3YtCiHFCGv0/s320/DSCN2370.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Then I poured a homemade cake batter into the pan and baked at 350*. Using indirect heat this cake will take every bit of 45 minutes...</div><br />
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<div style="text-align: center;">The part I love most about grilling and BBQ is the down time. <br />
Nothing.....to.....do.....but.....wait.....</div><div style="text-align: center;"> The leftover pineapple juice and rum was good for 3 drinks. Didn't quite get me through the entire cook, but hey, it was only 1 o'clock...</div><br />
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<div style="text-align: center;">After 45 minutes, I stuck a toothpick into the cake and it pulled out clean. Cake's done!</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">After letting it cool 15 minutes, I slid a knife around the edge of the pan to help release the cake. I was afraid the cake was going to stick using cast iron and all, but it didn't. It released perfectly. </div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="text-align: center;">And there it is... upside down pineapple cake with a scoop of vanilla bean ice cream. Next time I will crush the macadamias up more fine cuz the chunks of nuts robbed my cake of a nice, clean outer edge. Also I will add some rum soaked cherries for not only another layer of flavor, but an added layer of color. Happy Grilling!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRCioXCAHiHyLvXKviX7h-tJZ3cQb4DlQHPhHWQkbD7mvWN47naiWkBoShw_0PaV7qu1uGgtIS2j8URp8hw0toWVLeKVcHggZ3a5klnIUqpOLNKUz7fArqiUcKvQ4IlVx4l6s3b424XE/s1600/DSCN2413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRCioXCAHiHyLvXKviX7h-tJZ3cQb4DlQHPhHWQkbD7mvWN47naiWkBoShw_0PaV7qu1uGgtIS2j8URp8hw0toWVLeKVcHggZ3a5klnIUqpOLNKUz7fArqiUcKvQ4IlVx4l6s3b424XE/s320/DSCN2413.JPG" width="320" /></a></div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com0tag:blogger.com,1999:blog-1835261660388810972.post-43768417160683233882011-12-16T06:21:00.002-06:002011-12-16T07:21:09.209-06:00Chris Lilly's Rubbed Pork Loin w/ Apple Bourbon BBQ Sauce<div class="separator" style="clear: both; text-align: center;">With old man winter rearing his ugly head, I've been trying to get in as much grilln' and smokn' as possible. Take a look at this beautiful 4lb pork loin - wonderful marbelization, pink and fresh! It's a Bubba's Berk's. A few months back I had posted about Bubba's <a href="http://gebbq.blogspot.com/2011/04/road-trip-to-bubbas-berks.html">HERE</a>. Folks, I can't say enough good things about the quality of Bubba's pork. Hands down, it's simply the best! Mike and his family are about 1 hour from Glen Ellyn and if you can afford the time, drive out there now before it snows! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIx34ubOJA04NjsuZfJQSgDOCWhRdtbonTYsyunWCHv5xZAsOC7LdKwLDZBdtMmhIssLe0BqJzAoo6EKpHovnK8Yq28lwWKFEVLPeD5Q3AQ3tFbxrOYNndkqVuxA415Tutf7LDpRlcU9c/s1600/DSCN2060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIx34ubOJA04NjsuZfJQSgDOCWhRdtbonTYsyunWCHv5xZAsOC7LdKwLDZBdtMmhIssLe0BqJzAoo6EKpHovnK8Yq28lwWKFEVLPeD5Q3AQ3tFbxrOYNndkqVuxA415Tutf7LDpRlcU9c/s320/DSCN2060.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I love trying new recipes involving new techniques, rubs and sauces. I recently purchased <em><strong>Big Bob Gibson's BBQ Book</strong></em> and thought I'd give Chris Lilly's pork loin recipe a try. As called for, I first applied olive oil as the base and then the rub. Lilly's rub contains granulated sugar, sweet paprika, onion salt, garlic salt, ancho chili powder, cumin, coriander and black pepper. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvsCI-RmcCwyrBcdV-vo_n44lkgOSEWZsV4cesYz7aZWDFVS01wj8xLabZNugxaS37z0HvpqT8K_5OTpN_F8N7RnUrPskI6-Pcp0tNuxdG4G7A4SxH0ewIzUZuR9STycyj5kXSyLdTpU/s1600/DSCN2066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvsCI-RmcCwyrBcdV-vo_n44lkgOSEWZsV4cesYz7aZWDFVS01wj8xLabZNugxaS37z0HvpqT8K_5OTpN_F8N7RnUrPskI6-Pcp0tNuxdG4G7A4SxH0ewIzUZuR9STycyj5kXSyLdTpU/s320/DSCN2066.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">I then placed the loin directly above medium hot coal for about 7 minutes per side to get some nice char- crust and carmelization goin'. I then switched to indirect heat to finish the cook. After about an hour at 350*, this loin looked absolutely phenomenal.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8-fgdbyAers7jsw_jgIFqlRUgQABjEfeeLCiyAdsZXC-OF-kIqZaJp5v_jw7mfRxIS8l8daxDIW3Y5AvLNGcIPhnCQppU9WqsKikt89w6xjyd6_Uc_SAHGQwylWIuR8gsAn3fc45pRo/s1600/DSCN2083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8-fgdbyAers7jsw_jgIFqlRUgQABjEfeeLCiyAdsZXC-OF-kIqZaJp5v_jw7mfRxIS8l8daxDIW3Y5AvLNGcIPhnCQppU9WqsKikt89w6xjyd6_Uc_SAHGQwylWIuR8gsAn3fc45pRo/s320/DSCN2083.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">I also made Chris Lilly's Apple Bourbon BBQ Sauce using Jim Beam (one of my favorite bourbons). I used a Michigan sweet apple and a sweet vidalia onion, both of which I grated coarsely for added texture. Nothing compliments pork better than apple and nothing compliments apple better than cinnamon, which Lilly's recipe calls for, and I added. With about 15 minutes to go I applied the sauce. If you click on the photo, you can see the chunks of onion and apple contained within it, mmmmm...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczqy2jyCRCY6NeGb8ErxPE_IPVAnlUytqzuL5iubc3QNc9S_K5ewZjuVNQq3QDV9-pev9BUoQPcj-R9Z7mFjpd2auVoiLXysWIIHAQjtCtAU-Dr6oGW8BW-3wT910AFz5xJPS3d2YlCU/s1600/DSCN2094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczqy2jyCRCY6NeGb8ErxPE_IPVAnlUytqzuL5iubc3QNc9S_K5ewZjuVNQq3QDV9-pev9BUoQPcj-R9Z7mFjpd2auVoiLXysWIIHAQjtCtAU-Dr6oGW8BW-3wT910AFz5xJPS3d2YlCU/s320/DSCN2094.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> I cook my loins and chops to 160*, not a degree higher keeping in mind that it will continue to cook up a few degrees while resting. I have found that anything higher than 160* tends to dry out exponentially. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I really don't use a lot of gadgets when Qn' with the exception of electronic thermometers and probes only because they allow me to keep my lid closed a lot longer without having to peak. This Taylor electronic temperature probe works like a charm. I picked it up at <a href="http://www.marcelsculinaryexperience.com/index.htm">Marcel's Culinary Experience</a> last month. Marcel's is located in Downtown Glen Ellyn and is truly an asset to our town. It's stocked with fine cookware and hardworking professional tools. They also host cooking classes. In fact, I just signed up for one on preparing wild game meats, January 20th.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueBawUQEm7nulbQiEmnokBC0uUaILi_o5sLtLOMN3C533BVZE_2pm0fdGNkOw-FJqhwoQkkPByLdzTC5g_DZGlRad3ZQ4JruRL4ZgNfpBjGcLJNKTxdM1LI8krUi7v7AO_gjCW4J9Org/s1600/DSCN2091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueBawUQEm7nulbQiEmnokBC0uUaILi_o5sLtLOMN3C533BVZE_2pm0fdGNkOw-FJqhwoQkkPByLdzTC5g_DZGlRad3ZQ4JruRL4ZgNfpBjGcLJNKTxdM1LI8krUi7v7AO_gjCW4J9Org/s320/DSCN2091.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">With quality as good as this, there is no reason trying to make it "more" juicy, nor mask its true pork flavor using a brine. You can see the smoke ring and a very slight tint of pink in the center - perfectly cooked and very juicy. This was the most tender pork I've ever made. Chris Lilly's sauce and rub compliment Bubba's pork in both taste and texture extremely well. I wouldn't change anything about it at all. The left overs made for some great sandwiches on homemade buttermilk buiscuits. Man, them were some real good eats. Thanks for looking and happy Friday!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtSl6IFKgyZkWz38xA0JaCzaII3NNGGCx0SBjZSZtvecVXs0XLjV4oWp6o1UQntxecLl490_OuHdYaLbcxpj26_EaVzso9ANiL_vScJzpikfcCA-e-cmAWr0Smi0T_UIhYBKn-FPgnkc/s1600/DSCN2108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtSl6IFKgyZkWz38xA0JaCzaII3NNGGCx0SBjZSZtvecVXs0XLjV4oWp6o1UQntxecLl490_OuHdYaLbcxpj26_EaVzso9ANiL_vScJzpikfcCA-e-cmAWr0Smi0T_UIhYBKn-FPgnkc/s320/DSCN2108.JPG" width="320px" /></a></div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com7tag:blogger.com,1999:blog-1835261660388810972.post-10334951817216551592011-12-07T20:33:00.004-06:002011-12-08T07:02:14.546-06:00Grilling Kabobs<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I am not a big fan of kabobs, but I am of simplicity. Seeing that I had most of the ingredients necessary to make a great marinade, I figured what the heck...kabobs it is.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>Click on my photos for a better view!</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglV9Yg9yvlXmDF-L2u08H6UopfJpi5M7tWa0ow7U7hd0b8khzXooy-ksL7it9A9pC9IfW2Sz80G2l81-ssn0VMifDIkN030z2pIQTLEczlJPuX7jMfeidgeIEDR6D9um1s_VFhXi-8m8Q/s1600/DSCN2237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglV9Yg9yvlXmDF-L2u08H6UopfJpi5M7tWa0ow7U7hd0b8khzXooy-ksL7it9A9pC9IfW2Sz80G2l81-ssn0VMifDIkN030z2pIQTLEczlJPuX7jMfeidgeIEDR6D9um1s_VFhXi-8m8Q/s320/DSCN2237.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">First, I put the little man to work earning his keep. Here he is diligently whisking after measuring and pouring the marinade ingredients into a bowl. He's turning into an excellent assistant and future pitmaster.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNqQ_XZHCS7oPC_o3aRQrqrZcel7DpbfsC1o7tJYFOhx8epgFhljFtP9cl6nKD25Wl0ueZ1fyx-ex-bitd_Xw6Coyz13YqU5aNf8ztIyuJXWuDJlo_ucmqLMUwismJm32t6kAE97FD_4/s1600/DSCN2241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNqQ_XZHCS7oPC_o3aRQrqrZcel7DpbfsC1o7tJYFOhx8epgFhljFtP9cl6nKD25Wl0ueZ1fyx-ex-bitd_Xw6Coyz13YqU5aNf8ztIyuJXWuDJlo_ucmqLMUwismJm32t6kAE97FD_4/s320/DSCN2241.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">Next, we separated the onion and green pepper chunks from the beef into two one-gallon Ziplocs. We then poured half the marinade into each, pushed down on the bag ridding it of excess air and threw them into the fridge for 4 hours.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl5rLWi5uOKYrTWt-o_shpa1zfSYBEKW_a3s0B5lCknwvRBDIyOJDxrTnHYAcwC4QvMwuTAaS2DM8kWq0DZn814yZh9Hga9hshPPdp8BCLRF3VUkzNgfVpHdaewy4kCFy5F2SXJBYBd4/s1600/DSCN2245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl5rLWi5uOKYrTWt-o_shpa1zfSYBEKW_a3s0B5lCknwvRBDIyOJDxrTnHYAcwC4QvMwuTAaS2DM8kWq0DZn814yZh9Hga9hshPPdp8BCLRF3VUkzNgfVpHdaewy4kCFy5F2SXJBYBd4/s320/DSCN2245.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">After allowing the beef and veggies to come to room temp, I threaded them onto skewers.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6fSX-G4H5qhbZ9wpAltvK9huVocP9i1V-wP8MrImH5dy7TNOSUrxbUJ3tgLQXc7H6q2W5aA1ran8Nr5t2kJNu8aCU2YSx-73IwlIJCjL5upvsVM8sFuOyzbUk2FJsgPWPogYGo0x3rs/s1600/DSCN2260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6fSX-G4H5qhbZ9wpAltvK9huVocP9i1V-wP8MrImH5dy7TNOSUrxbUJ3tgLQXc7H6q2W5aA1ran8Nr5t2kJNu8aCU2YSx-73IwlIJCjL5upvsVM8sFuOyzbUk2FJsgPWPogYGo0x3rs/s320/DSCN2260.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">Meanwhile, I got our fire going. I used Kingsford Competition Briquets (100% all natural) for the cook and a couple chucks of hickory for added flavor. I am very pleased to see that McChesney & Miller is still carrying these briquets deep into November. Thanks Bill! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For this cook, I wanted a two-zone fire using both med/high direct and indirect as a safety zone in the event of any flare-ups. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLjfCflcLwe8yeTBNjCnUnwNsTJ7t3WESriCComlffuhsBEjkt0-Izm1bNhkcgoZYjjQ-hF46hJxxeIkrCQnuxRpZxwrf48_UuGX2nULo_p3s4poPoGTRkyCjg8_mCKoSSmsRFfCkiiw/s1600/DSCN2264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLjfCflcLwe8yeTBNjCnUnwNsTJ7t3WESriCComlffuhsBEjkt0-Izm1bNhkcgoZYjjQ-hF46hJxxeIkrCQnuxRpZxwrf48_UuGX2nULo_p3s4poPoGTRkyCjg8_mCKoSSmsRFfCkiiw/s320/DSCN2264.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">I love the sizzle of beef cooking over open flame.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pmHwzHxZzv-g3R7uJY_PQ6lEwP-wPeJAa6YQtNAUJt6XYd1jUUmpHZmRWvGnGvt2D4V6dIloieJ_CSnKGbITBA9es7ZO2mg6ry5lpGYDys-jAkLZVAn5tLT1LDeTuP13lmtgP0i9CCM/s1600/DSCN2266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pmHwzHxZzv-g3R7uJY_PQ6lEwP-wPeJAa6YQtNAUJt6XYd1jUUmpHZmRWvGnGvt2D4V6dIloieJ_CSnKGbITBA9es7ZO2mg6ry5lpGYDys-jAkLZVAn5tLT1LDeTuP13lmtgP0i9CCM/s320/DSCN2266.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">After a total of about 7 minutes, the beef and veggies charred nicely. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYpBptUxycpTW7QZCL4lvONSI42WKhI64kwBiK4yNIHu8XwrkEJjmbkgFZ7FRO4aCXinJHj_2s7ltz9wiwVdJ1VkB4O8NLxxYv2MdXqyFweUhoHGhlrrBv26YdJn3apqg5_cl1wU4FTA/s1600/DSCN2275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYpBptUxycpTW7QZCL4lvONSI42WKhI64kwBiK4yNIHu8XwrkEJjmbkgFZ7FRO4aCXinJHj_2s7ltz9wiwVdJ1VkB4O8NLxxYv2MdXqyFweUhoHGhlrrBv26YdJn3apqg5_cl1wU4FTA/s320/DSCN2275.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">The veggies cooked perfectly - the outer flesh charred and soft, the inners still crisp to the bite. The meat came out a perfect med/rare.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbAaavJ4hCDSphnNjm_Tm2u2vS87DJjh80XgzQgADG_bxW9rVzgTyEKkTy3kGYh0qbQk7FLLxEGK_txbePQ5Df0LoroAVE7Vwgy8pAd0LuLK_XtYFsrvlcXh5jNcQJW8SkVupT2IB-xvo/s1600/DSCN2285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbAaavJ4hCDSphnNjm_Tm2u2vS87DJjh80XgzQgADG_bxW9rVzgTyEKkTy3kGYh0qbQk7FLLxEGK_txbePQ5Df0LoroAVE7Vwgy8pAd0LuLK_XtYFsrvlcXh5jNcQJW8SkVupT2IB-xvo/s320/DSCN2285.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">Did I mention that me and my little assistant whipped up some homemade creamed horseradish to complement our beef? Well, we did and it came out superb. We used fresh horseradish, Hellman's, whipping cream and a few other ingredients. Next time, we'll be making the sauce the day before giving the flavors more time to meld in the fridge. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjReZ6r35eE5NqeCp2WddszS9YvhqkIyetSzC-RlPGgRwbd_IggefXPuyOyFA_zWiC17O6SBlT7Ty43g0AjYbORum8bPM-aJE7kailK4L10RiiYa_o7j_l509KHuhFlxebZ7z8Bal7WZJs/s1600/DSCN2299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjReZ6r35eE5NqeCp2WddszS9YvhqkIyetSzC-RlPGgRwbd_IggefXPuyOyFA_zWiC17O6SBlT7Ty43g0AjYbORum8bPM-aJE7kailK4L10RiiYa_o7j_l509KHuhFlxebZ7z8Bal7WZJs/s320/DSCN2299.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Lastly, looking forward I will not be choosing top sirloin by Ranchers Reserve, but rather beef ribeye or tenderloin form McChesney & Miller or Mike's. I'll also use prime vs. choice cuts (not sure what I was thinking). Although the beef had excellent flavor, it was inconsistent in tenderness. Some pieces chewed like gum, yet others like this piece were extremely tender and delicious. Thanks for looking and happy grilling!</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com2tag:blogger.com,1999:blog-1835261660388810972.post-89298604507851484062011-12-01T20:20:00.004-06:002011-12-02T07:04:47.104-06:00Grilled Asian-Style SockeyeA few months ago as I was surfing the web looking for a new shoulder recipe I happened to bump into this Asian-Style salmon recipe which looked incredible. This recipe is as quick and simple as it is tasty and does not require a fully stocked pantry either. In fact, it's so good that I feel obligated to share it with you. After trying it, the word "fish" will no longer be a four letter "f' word when choosing what to grill ~ Pig Daddy guaranteed. <br />
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Now, I can't recall where I found it, but if I do, or you do, please let me know and I'll be sure to give the rightful chef his/her due credit. That being said, the tips I am sharing with you are mine and not part of the directions.<br />
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<div style="text-align: center;"><strong><em>(Be sure to click on my photos for a close-up view)</em></strong></div><br />
<div style="text-align: center;"><strong><em>For the rub:</em></strong></div><div style="text-align: center;">1 teas lemon pepper</div><div style="text-align: center;">1 teas garlic powder</div><div style="text-align: center;">1/2 to 1 teas kosher salt<br />
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<strong><em>For the marinade:</em></strong><br />
1/3 cup low sodium soy sauce<br />
1/3 cup brown sugar<br />
1/3 cup water<br />
1/4 cup veg oil<br />
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1 1/2 lbs. fresh salmon fillet (I prefer wild caught with skin on)<br />
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<strong><em>Directions:</em></strong><br />
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Mix rub ingredients together in small bowl and set aside. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCMwW83SJ4z0qIyhbXwiOyhbI-ysN0oOTjJCJs-gtcre1X51orz1ub_sKYcSpuY4tkwG21gIMduvDMgz4c40vkxAtMo_Pe6ezKs4mtIOEm0kK0D6yyAD4EtmyrV5EYQ8GInLAzDxQ53I/s1600/DSCN1996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCMwW83SJ4z0qIyhbXwiOyhbI-ysN0oOTjJCJs-gtcre1X51orz1ub_sKYcSpuY4tkwG21gIMduvDMgz4c40vkxAtMo_Pe6ezKs4mtIOEm0kK0D6yyAD4EtmyrV5EYQ8GInLAzDxQ53I/s320/DSCN1996.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">Next, rub your fingers across the fillet looking for any pin bones. Don't be fooled into thinking that because it's a fillet all the bones have been removed. I learned this step the hard way. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6GpET-j8r0OIeBqN79K6izAYi4pxVfhpJ6H3N7GUI-a3uyTCsnz5w6gZ6NTaKixqBL6FRwsNzNQYuZSzlz0Dcgz9DCSEm8RD3lQa-ZQglQ6QJlXFdprbF7uVtjPA3JHDEz-APCWAaA0/s1600/DSCN1999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6GpET-j8r0OIeBqN79K6izAYi4pxVfhpJ6H3N7GUI-a3uyTCsnz5w6gZ6NTaKixqBL6FRwsNzNQYuZSzlz0Dcgz9DCSEm8RD3lQa-ZQglQ6QJlXFdprbF7uVtjPA3JHDEz-APCWAaA0/s320/DSCN1999.JPG" width="320px" /></a><br />
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</div><div style="text-align: center;"></div><div style="text-align: center;">Whisk the marinade ingredients together in medium bowl. Place the salmon in a two gallon Ziploc and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag a few times to distribute the marinade. Refrigerate for 2 hours, turning occasionally. You do not want to marinate something as delicate as fish for more than a couple of hours.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkybdkArFrVwYqERz-OQ-F7sjYGCXFmxdyx1y6cBK0rU6CwqEx7BuIJbLB92Sno7uttZibrXL8jEf_rgbBVW7afQG0F3Kj1bCYU3klk_4cstoIHajFCMOTKlXu9QAlY0crR35ipgENMQ/s1600/DSCN2002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkybdkArFrVwYqERz-OQ-F7sjYGCXFmxdyx1y6cBK0rU6CwqEx7BuIJbLB92Sno7uttZibrXL8jEf_rgbBVW7afQG0F3Kj1bCYU3klk_4cstoIHajFCMOTKlXu9QAlY0crR35ipgENMQ/s320/DSCN2002.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">Prepare your grill for direct high heat. In my case, I cranked my Weber Genesis EP310 to 450*. I have learned that when cooking fish, high, direct heat is your friend. It creates crust which in turn helps the flesh release from the grill grates. The thinner the fillets, the higher the heat.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4Exp4QKiHVr15ZeV6mXFyCexr6uA0HHhM7yj_wgHZblAHf0EYF8JVzcr3pU75UMvs0zn3f7f2xZebzxVIlAIcTFL-9B_SF2k3R4SfaJ4M6rPI2rzeO_9s4r1u6NU5fO4np_-6CZzyuY/s1600/DSCN2010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4Exp4QKiHVr15ZeV6mXFyCexr6uA0HHhM7yj_wgHZblAHf0EYF8JVzcr3pU75UMvs0zn3f7f2xZebzxVIlAIcTFL-9B_SF2k3R4SfaJ4M6rPI2rzeO_9s4r1u6NU5fO4np_-6CZzyuY/s320/DSCN2010.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuUbB0yXwzoL5lQLDPnIyJlAPPgcC244Sox3iEQKIAhbWWdJj_m3nH-0bgJP-chY60qOo0ssYBRNSYF3LouhZD2BttwLEnLjN289JmO86uBVX7sExXWOzDmB1DvR5xOMhOCkw8PM2DUk/s1600/DSCN2012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuUbB0yXwzoL5lQLDPnIyJlAPPgcC244Sox3iEQKIAhbWWdJj_m3nH-0bgJP-chY60qOo0ssYBRNSYF3LouhZD2BttwLEnLjN289JmO86uBVX7sExXWOzDmB1DvR5xOMhOCkw8PM2DUk/s320/DSCN2012.JPG" width="320px" /></a></div><br />
<div style="text-align: center;">Remove the salmon from the bag and discard the marinade. Do not rinse the salmon. Season the salmon with the rub. Depending on your taste, you may not use all of it.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMPCIwi4JoZrnrv_SrjRht8IIYYSuxFKXn3VKpeZosBoy0hVBbLQk93_zrtxLYbGyW7g5BxhwizlTBDOomqYdgxS_mUvD-zeRlXC65r7EawtOx6V6PGfeo5uIziCK-3Q5gkC-bUtfxZk/s1600/DSCN2008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMPCIwi4JoZrnrv_SrjRht8IIYYSuxFKXn3VKpeZosBoy0hVBbLQk93_zrtxLYbGyW7g5BxhwizlTBDOomqYdgxS_mUvD-zeRlXC65r7EawtOx6V6PGfeo5uIziCK-3Q5gkC-bUtfxZk/s320/DSCN2008.JPG" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Brush clean and oil the cooking grates.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFsnWE90ALDZUJDB5rnwQYfwHcHuOZM1jbXO5E_McreoUoO5f1RRE_OMPi8_KYlrk_cYDJHixpY6OGlzFIQXJiqrLZ1BObrmndlxjxA4tYtbCs3X2Ei70sbdHy410M8qLT0X4f6SfHhw/s1600/DSCN2018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFsnWE90ALDZUJDB5rnwQYfwHcHuOZM1jbXO5E_McreoUoO5f1RRE_OMPi8_KYlrk_cYDJHixpY6OGlzFIQXJiqrLZ1BObrmndlxjxA4tYtbCs3X2Ei70sbdHy410M8qLT0X4f6SfHhw/s320/DSCN2018.JPG" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">When I purchase fish with skin on, I always start grilling it flesh down. And, I always grill the first side longer than the second, as the second side will start to cook while the first side remains down. This method helps assure a nice crust - the one trophy that most grillers such as me cherish. Resist the urge to flip the fish. Every time you flip you are creating a new chance that the fish will stick and fall apart.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">My salmon weighed a little over 1 1/2 lbs. and I cooked it flesh-side down for 7 minutes with lid closed.<br />
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</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvwO-NVrXpCPC_MIWH1rLDf4vEQdD_CGCVcx5zA7sXh5nYdzLu2pvCqNdXzjiKvuSNeFxrmuZOlEc0SJYa2BV7jY_2G-2xIIv-5t0iL4oHHa301ZA_JMWOtl6ZVtzSBUjRTw7103IjyM/s1600/DSCN2020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvwO-NVrXpCPC_MIWH1rLDf4vEQdD_CGCVcx5zA7sXh5nYdzLu2pvCqNdXzjiKvuSNeFxrmuZOlEc0SJYa2BV7jY_2G-2xIIv-5t0iL4oHHa301ZA_JMWOtl6ZVtzSBUjRTw7103IjyM/s320/DSCN2020.JPG" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div align="center" style="text-align: center;">I then flipped the fillet and cooked an additional 4 minutes with lid closed. Slipping a spatula between the flesh and skin I was able to remove the skin. Typically, the skin will stick to the grates and peel away. Although some people are squeamish about eating the skin, I happen to think it tastes a lot like bacon, a much added bonus.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhu1EIzBvP_2KIQNtXQQB4DH5jkm-Xf_SDigDCgGwqVOxkfLfH7lAv2ZdSrbraN5TgyB27rC69WA_JwJGrPYN2H7_eMeRbbn4jpeod2YhmhkHpbt_WsqUfnVjW3rVB78Z9eyspavXacU/s1600/DSCN2026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhu1EIzBvP_2KIQNtXQQB4DH5jkm-Xf_SDigDCgGwqVOxkfLfH7lAv2ZdSrbraN5TgyB27rC69WA_JwJGrPYN2H7_eMeRbbn4jpeod2YhmhkHpbt_WsqUfnVjW3rVB78Z9eyspavXacU/s320/DSCN2026.JPG" width="320px" /></a></div><div align="center" style="text-align: center;"><br />
</div><div align="center" style="text-align: center;">Look at that! I savor the caramelized - charred pieces. If you want to kick it up, you can add fresh ginger, scallion, or even cilantro to the marinade. You really have to give this a try and because salmon is an oily fish, it is a bit forgiving. If you have any questions, or if I can be of help, drop a comment here. Thanks for looking. Happy grilling!</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com4tag:blogger.com,1999:blog-1835261660388810972.post-16764099907845283592011-11-25T20:24:00.012-06:002011-11-26T13:47:18.920-06:00A Smokn' Thanksgiving!I have a lot to be thankful for during this wonderful holiday season beginning with a loving and healthy family, amazing friends and neighbors and steady employment. Around the holidays, I love being home to cook and ever since being married, we've hosted Thanksgiving. I do the cooking and my wife does a lot of the prep work, organizing, cleaning and shopping. I've definitely got the better end of the deal. Our family is large and as a result we end up hosting many guests. That being said, as much as I love them all, usually by the time I'm done cooking and plating it all up - in a blink of an eye - the turkey is gone leaving me with nothing but scraps. Over the years, I've learned my lesson saying to myself "Self, not this year!" Aside from the traditional 25lber in the oven stuffed with sage, rosemary, thyme, tarragon, onions, carrots, celery and lemon quarters, I threw a few turkey breasts and some tips on the smoker just for me. Ha!<br />
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<div style="text-align: center;"><strong>(Be sure to click on my photos for a close-up view)</strong></div><br />
These two biddys are about 7lbs apiece. <br />
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After using a wet rub consisting of spicy brown mustard and olive oil, I applied a dry rub that I made.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTFDqvMANGhHaNtdbLQn7m06mtJQaMf3LVvm3YNJO_RbCut_Z4nO8ug7D3rftaQKEjnBewHqsQ0kyfLSo1GVHK2FCKNTb13nf_7XqnCOIXmxR3RdusoDzvU1W6OXRzacz8hUigeYYB1g/s1600/DSCN2147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTFDqvMANGhHaNtdbLQn7m06mtJQaMf3LVvm3YNJO_RbCut_Z4nO8ug7D3rftaQKEjnBewHqsQ0kyfLSo1GVHK2FCKNTb13nf_7XqnCOIXmxR3RdusoDzvU1W6OXRzacz8hUigeYYB1g/s320/DSCN2147.JPG" width="320" /></a></div><br />
It saddens me to think that although pork is a staple of the modern day Thanksgiving meal, there is no evidence supporting the colonists had butchered a pig when Thanksgiving had first been proclaimed in 1621. Well, Pig Daddy can't have Thanksgiving without pork and seeing that these breasts would take every bit of 5 hours, I threw these rib tips on as a cook's snack and appetizers for our guests. The colonists didn't know what they were missing. I rubbed them with yellow mustard and seasoned them up with some commercial rub - very simple.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhkpgyT2HOzRdU1YrSXYs-4PTkrDTBVKXdNGMgptvoC14_MaFQwJSIEo8LWE9R_Sv144eMnEXIQUemZpp1kgLYU9OvwaOLC4-kUMK90n05B-t9gSt3bqyhTcDmjjHZTt9Px7BEzTSP88/s1600/DSCN2151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhkpgyT2HOzRdU1YrSXYs-4PTkrDTBVKXdNGMgptvoC14_MaFQwJSIEo8LWE9R_Sv144eMnEXIQUemZpp1kgLYU9OvwaOLC4-kUMK90n05B-t9gSt3bqyhTcDmjjHZTt9Px7BEzTSP88/s320/DSCN2151.JPG" width="320" /></a></div><br />
Back to the turkey... I had a hard time keeping the smoker temp even as it fluctuated between 225* and 250*all day. My target range for these birds was 250*. Only during a competition would I care, cause timing is everything. But at home, it doesn't bother me one bit. After about two hours the skin is crisping up nicely. I used hickory chunks for this smoke.<br />
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After 3 1/2 hours I started to apply a glaze consisting of butter, maple syrup and honey...<br />
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At 4 hours she's looking simply marvelous...Yeah baby!<br />
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Tips are done. I typically don't apply heavy sauce to my Q, but I know that the family likes it that way and I am to please.<br />
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These tips came out perfect - tender, juicy, plump, smoky and delicious. I trimmed them up pretty good before seasoning them so they were not too fatty either. <br />
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After 5 1/2 hours the turkey breasts are done and I took a slice for myself. Absolutely delicious! These will make for some good sandwiches tomorrow...<br />
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Friday's feast...Italian loaf (which my awesome neighbor dropped off for me as a surprise), green leaf lettuce, a nice plump tomato, avocado, red onion, Hellman's and Bubba's Berk's hickory smoked peppered bacon. <br />
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Bubba's bacon is top notch. It's perfectly seasoned, meaty and for Berkshire hog is amazingly lean. There is no substitute.<br />
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Some folks get fancy with their left overs, not me. BBQ is meant to be simple and after a full day cooking yesterday, I made me this simple sandwich. To compliment my sandwich, I had some Mesquite Flavored Bar-B-Que Krunchers and an ice-cold Sierra Nevada Celebration to wash it all down. The only thing missing was a pickle. Oh well...Happy Thanksgiving Everyone!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3dvypmiSL-otkObeOPNs331d1TshhxIxCuNfu3ZhHnQxCoFapoXQu51rJETWC_cUd_pCRSS4LA6mPSy-T8-Ef0XCQsZSI8MGC0cnp3NODIIFj9UzfreBd0oDMQGpMzODjARAohmN_IQ/s1600/DSCN2217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3dvypmiSL-otkObeOPNs331d1TshhxIxCuNfu3ZhHnQxCoFapoXQu51rJETWC_cUd_pCRSS4LA6mPSy-T8-Ef0XCQsZSI8MGC0cnp3NODIIFj9UzfreBd0oDMQGpMzODjARAohmN_IQ/s320/DSCN2217.JPG" width="320" /></a></div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com2tag:blogger.com,1999:blog-1835261660388810972.post-76878932300665898862011-11-18T12:38:00.005-06:002011-11-18T13:07:46.809-06:00Moo + Oink = MOINKAbout 3 weeks ago I received a phone call from fellow cook and good friend Greg Bane telling me that he was in the process of smoking some balls. After a few tasteless jokes and some chuckles, G informed me that he was speaking of "MOINK Balls" he had just thrown into his smoker. Needless to say, I had never heard of the term and still hadn't a clue as to what he was talking about. "MOINK what?", I asked. "What are those?" He filled me in and the rest is history.<br />
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MOINK Balls roots stem from a gathering of BBQ Brethren members Larry Gaian, Ron "Ron_L" Lewen and Neil "Nthole" Thole (see <a href="http://www.wikquepedia.com/index.php?title=MOINK_Ball">wikQUEpedia</a> for details regarding the birth of MOINK Balls). Believe it or not, I had the fine pleasure of meeting Ron Lewen for the first time when he and his wife had graciously agreed to judge Glen Ellyn's 3rd Annual Backyard BBQ Cook-Off . Since then, I have also become a member of <a href="http://www.bbq-brethren.com/forum/">The BBQ Brethren</a>, an online community forum dedicated to the art of low and slow. I highly recommend becoming a member if you're interested in BBQ. The forum covers everything from the backyard to the American Royal and serves as not only a great source of information for the BBQ enthusiast, but as a fantastic source of cooking inspiration.<br />
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Back to MOINKS...a MOINK Ball fuses together the two most important proteins in BBQ. Simply put, a MOINK Ball is a <strong><em>BEEF</em></strong> meatball wrapped in <strong><em>PORK</em></strong> bacon and secured with a toothpick. It is then smoked or grilled low and slow. Making MOINKS is a great way to flavor profile new rubs and sauces without spending a lot of dough and time on a rack of ribs, shoulder or brisket.<br />
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Paying tribute to my BBQ Brethren and my buddy G, I decided to make me some MOINKS. As you can see, the ingredient list is simple and does not require a fully stocked pantry. I started with beef meatballs, Smithfield-Double Thick Cut Bacon, Teddy Reader's Sweet Rib Rub, Whiteford's Sweet & Spicy BBQ Sauce and Smuckers Grape Jelly (combined equal parts jelly and BBQ sauce to make a glaze). <br />
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One of the first books I bought when I became interested in BBQ was <em>"King of the Qs Blue Plate BBQ"</em> by Teddy Reader. Contained within it are many awesome recipes including one for a sweet rib rub. A few of the ingredients that make up the rub are garlic flake, brown sugar, ginger, red pepper flake, orange drink mix and coriander. I left the rub a bit more coarse than I would normally hoping to impart an impactful 1-2 flavor punch on these little guys.<br />
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I cut each strip of bacon in half placing a single beef meatball in the center. <br />
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I then wrapped the bacon around each meatball, stabbed it with a toothpick and dipped it in the sweet rib rub. Wow! Lookn' tasty already.<br />
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I fired up my Weber Kettle One-Touch Gold using indirect heat and two chunks of Pecan. These bad boys will be cooked at 250 degrees - low and slow.<br />
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After about an hour, the bacon has started to render and is smelling absolutely fantastic! <br />
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Final product...succulent, sweet and tangy MOINKS. Oh, and what more appropriate than a Beefeater to compliment my snack. Yes, it's the start of a great weekend indeed. Happy Friday!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzF1lTnM_Ekz-RFOh1FxmId2lY3n_PNVm9ZOC9n2Z0S6b1VqmtlQz1iwcp-lER6c4FxKsQZ8C5LyJYcRDirA2WJm2z2sfg0sB6wkh4LzIYCVmyTvLffaiKzF0_qKhyphenhyphen8ruhM7C1MF6swI/s1600/DSCN1949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzF1lTnM_Ekz-RFOh1FxmId2lY3n_PNVm9ZOC9n2Z0S6b1VqmtlQz1iwcp-lER6c4FxKsQZ8C5LyJYcRDirA2WJm2z2sfg0sB6wkh4LzIYCVmyTvLffaiKzF0_qKhyphenhyphen8ruhM7C1MF6swI/s320/DSCN1949.JPG" width="320px" /></a></div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com3tag:blogger.com,1999:blog-1835261660388810972.post-73224924623773391572011-11-09T19:43:00.001-06:002011-11-09T19:57:04.827-06:00Smokin' A Fatty!Whoa...easy there, it's not what you may be thinking. The only thing this griller is guilty of smoking is 100% pure deliciousness.<br />
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A "fatty" in the world of BBQ simply refers to a stuffed, smoked sausage roll. That's right, take a roll of Jimmy Dean breakfast sausage, cut a slit in it and stuff it with cheeses, vegetables, meats, or whatever else peaks your fancy and throw it on the smoker. It's as easy as 1-2-3.<br />
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Cooking fatties are a great way for the novice smoker to begin learning the many nuances of smoking. The meat in a fatty is always ground and for the most part, well, loaded with fat making them resilient to mistakes and great for practicing temperature control.<br />
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Also, did I mention that these little gems are guaranteed to make you friends? It's true. They become irresistible when sliced into mouthwatering medallions.<br />
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Saturday, as I was strolling through Glen Ellyn Dominicks, I couldn't help but notice that not only Smithfield - Double Thick Cut Bacon was "buy one, get one" but that Jimmy Dean Premium Pork Sausage was too. <br />
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Sunday morning breakfast with my boys was screaming "Fatty!" and the Mrs. was going to be out....no guilt-game on!<br />
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As this was intended to be a breakfast fatty, the main ingredients included bacon and sausage. For stuffing, I chose portabellinis, green pepper, white onion, garlic and cheese.<br />
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</tbody></table>A "fatty" in its most basic form is a roll of smoked sausage, but wrapping it in bacon adds a whole new dimension of texture and taste. I started my fatty by creating a bacon weave and dusting it with Cimmaron Docs Sweet Rib Rub & Bar-B-Q Seasoning,<br />
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Next, I flattened out the sausage roll into a square leaving room around the edges. Then I added sauteed portabellinis, green pepper, white onion, garlic and cheese,<br />
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Once loaded, I rolled the sausage layer completely sealing the stuffing inside. I then rolled the bacon weave around it using the wax paper to keep it all in place and from sticking.<br />
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I placed the fatty on my Weber Kettle One -Touch Gold using indirect heat with two chunks of Pecan. For indirect grillling I use Char-Baskets. Moving charcoal around the bottom of a grill can be a real pain. Not only do these hold your charcoal in place, but seem to create a nice even flow of heat.<br />
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Because of the amount of fat in this fatty, I chose to smoke it at 225 degrees hoping to render much of the fat...yeah right, who am I kidding?<br />
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</div>Making a meal on my Weber Kettle using Kingsford Blue and cracking open an Old Style reminds me a lot of my late father. Although, come to think of it, he never drank his beer from a glass.<br />
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Oh boy, if you could only smell it! After about 3 hours on the Weber Ketttle, the bacon is starting to crisp up. What a beauty!<br />
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Of course I had to add a little sweetness, so I glazed it using Whiteford's Sweet and Spicy BBQ Sauce letting the bacon almost candy.<br />
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After letting it rest a few minutes, I cut it in two. Nice smoke ring, juicy and delicious!<span class="photo_credit credit metadata"><span style="color: #444444;"> </span></span><br />
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Yeah, don't come to my house looking to lose weight or lower your cholesterol. Smoking this fatty took much longer than I had anticipated and by the time it had finished it was afternoon. But in the end, it was worth the wait. These juicy, smoked medallions along with a few fried eggs is nothing short of heaven. Thanks for looking. Cheers!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN1859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN1859.jpg" width="320" /></a></div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com0tag:blogger.com,1999:blog-1835261660388810972.post-84753011289554533142011-11-05T18:05:00.008-05:002011-11-08T07:00:10.690-06:00Pig Daddy Becomes a KCBS Certified Judge!The Kansas City Barbecue Society, a nonprofit organization dedicated to promoting and enjoying barbeque, is the world's largest organization of barbeque and grilling enthusiasts with over 15,000 members worldwide. KCBS sanctions over 300 barbeque contests coast-to-coast throughout America. <br />
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Last year I became a member of KCBS because I support and believe in KCBS's mission of promoting, celebrating, teaching and preserving barbecue as a culinary technique, sport and art form. Like KCBS, I believe in promoting barbecue as America's favorite cuisine.<br />
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Today, I took a KCBS judges class in Westmont and became a KCBS Certified BBQ Judge. I learned a ton and met lots of good people. <br />
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It's a great day!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrA64Yj5HuFeHs2AkzYNb6MekX_FO7vI6atC5mVE8S67kE9yvuEu7DyRJ1xqch8F3BJ9oWei4aAg7q-0OWwfSC9ZUfQBj-xJ-vrKOPubVWPdrVJlO_-j8KS3JDOG0-Zek30ZE-gsgwxA/s1600/kcbs+certified.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><strong><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrA64Yj5HuFeHs2AkzYNb6MekX_FO7vI6atC5mVE8S67kE9yvuEu7DyRJ1xqch8F3BJ9oWei4aAg7q-0OWwfSC9ZUfQBj-xJ-vrKOPubVWPdrVJlO_-j8KS3JDOG0-Zek30ZE-gsgwxA/s320/kcbs+certified.jpg" width="320px" /></strong></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>Me and Mike Lake, Former President of KCBS - Nov 5, 2011</strong></td></tr>
</tbody></table>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com2tag:blogger.com,1999:blog-1835261660388810972.post-8434011793308826542011-04-17T09:31:00.007-05:002011-04-17T17:54:18.708-05:00BBQ Chicken...They say that chicken is one of the easiest categories to prepare and cook for a KCBS competition, but I am beginning to have my doubts. I've been reading about cooking competition chicken including the types of things judges look for. The Holy Grail appears to be crisp, bite through skin. When bitten, the skin should not slide off, nor should it have shrunk away from its edge during the cook. I found a website called <em>The Pickled Pig</em> which outlines one method I found interesting. Although a ton of prep-work, the method made sense to me, so I thought I'd try it.<br />
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Using Purdue thighs, I first removed the skins...<br />
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Next, I deboned each thigh, cut them into same size rectangles and marinated them in Italian salad dressing for 2 1/2 hrs. I then scraped the fat from the skin....<br />
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</div>After seasoning each thigh with my blend, I re-wrapped the skin around the meat and sprinkled on a little more blend...<br />
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</div>I then braised the thighs in the smoker using Parkay for 30 minutes at 250 degrees. Tell me that doesn't look good...<br />
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</div>After taking them out of the Parkay, I placed them back into the smoker for another 40 minutes at 250 degrees. I used Maple wood for the smoke.<br />
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I finished them on my Weber over high heat to crisp up the skin. Once done, I dipped them in my homemade apple BBQ sauce. Admittedly, some of the skins did not come out as crisp as others, some shrank away and even slid off. I will probably toothpick the the skins into place next time. But I think with some practice, this method has potential. Afterall, no pain, no gain!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i797.photobucket.com/albums/yy256/copperbrown/DSCN0478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://i797.photobucket.com/albums/yy256/copperbrown/DSCN0478.jpg" width="320" /></a></div>I think for competition I'd double the batch, thus increasing my odds of ending up with 6 pieces I'd be proud to place in my box. The chicken was delicious, packed with flavor, extremely moist and super tender. This particular specimen was very crisp.Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com2tag:blogger.com,1999:blog-1835261660388810972.post-32153548362437652902011-04-11T06:24:00.002-05:002011-04-11T07:54:41.141-05:00Gettn' Ready for Grillin' For Our Girls CompetitionA few months ago, a good friend of mine had asked I join his team to compete in the 2011 <a href="http://www.jdbreastcancerfund.org/events.html">Grillin' for Our Girls Competition</a> to be held on Sunday, June 5th, 2011 at "The Barn" at Arabian Knights Farm in Willowbrook, IL. We are all BBQ lovers; however, none of us have any KCBS experience and have never Q'd together...let alone in competition. But being a worthy cause and because we all share a genuine passion for BBQ, I accepted. <br />
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This past weekend we held a practice assigning everyone a category and holding everyone accountable to a turn-in time. My buddy Bill and his brother Chris are responsible for pork ribs, their other brother Bob is responsible for brisket, D is responsible for chicken and yours truly has taken on shoulder.<br />
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I arrived at Bob's house at 6:30 am to start a 7lb shoulder. I have never cooked on a Chargriller Outlaw before, but it went very well. Not a bad pit for the price. I happen to be in the market for a new pit and may consider it. <br />
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A picture of our camp and one hungry pooch....<br />
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Shoulder was on precisley at 7:00 am, brisket at 10:00 am and a rack of spare ribs just for fun...<br />
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Ribs for turn-in and chicken went on later in the day....<br />
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During the process we kept notes and have learned a ton, including items we forgot to bring, positioning of meat in our cookers in order to adhere to turn-in, how to better trim our meat for the sake of presentation and even what not to use in a turn-in box (flat leaf parsley doesn't hold up well). We all acted as each other's critics.<br />
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We all nailed our turn in times, and our taste was second to none, but we definitely need to work on presentation a bit. <br />
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A picture of final ribs...<br />
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A picture of final brisket...<br />
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A picture of final shoulder...<br />
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A picture of us fellas...<br />
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</div><div class="separator" style="clear: both; text-align: left;">We'll be competeing under the team name "Smoke, Wind and Fire" so stop by and say hello. </div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com2tag:blogger.com,1999:blog-1835261660388810972.post-28583029574988553562011-04-03T21:44:00.005-05:002012-04-10T19:46:17.368-05:00A Road Trip to Bubba's Berk'sLast year, after competing in Wetsmont's Red, White and BBQ, I've been on a mission to cook with the freshest ingredients I can find. A very good friend of mine had told me about Berkshire hogs and the unusual quality associated with them. So with a little research we found a hog farmer in Varna, Il that breeds Berkshires - <a href="http://www.leavenworthtimes.com/agriculture/x282375181/Family-works-to-breed-a-better-pig?img=2">Bubba's Berk's</a><a href="http://www.blogger.com/"></a><span id="goog_1414500142"></span><span id="goog_1414500143"></span>. <br />
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Zach "Bubba" Siwinski along with his father Mike and mom Kathy own and operate Bubba's Berk's.<br />
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After placing an order for myself and two good friends, me and the boys road tripped it to Varna yesterday. Varna is about 1 hour and 45 minutes from Glen Ellyn. And as expected, Mike greeted us with a very firm handshake and offered me and the boys a tour. We couldn't resist.<br />
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Bubba's Berk's uses no growth hormones, steroids or antibiotics and the hogs are pasture raised rather than being kept in confinement. <br />
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For being 100% natural, Bubba's Berk's is priced very competitively. Shoulder was $2.50 lb; Spareribs $2.75 lb and BabyBacks were $5 lb. Needless to say, the quality is outstanding and when I'm investing hours in a cook, I have absolutley no problem paying that little extra. <br />
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Today, I was having the in-laws over and decided to smoke some Bubba's Berk's spare ribs. The meat is gorgeous, nice and pink, good fat throughout. It doesn't get more fresh than this.<br />
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I rubbed them with my homemade blend and smoked them using maple wood...<br />
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Glazed and finsihed them on my Weber...<br />
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The final product...gone within minutes.<br />
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If you are as serious about BBQ as I am, I'd highly recommend trying Bubba's products. His pork loin is second to none. You can call the farm at (815) 452-2935.Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com0tag:blogger.com,1999:blog-1835261660388810972.post-26489913761678254982010-12-22T21:07:00.001-06:002010-12-22T21:14:20.096-06:00Cabin FeverWith the weather being as cold as it has been and me not wanting to spend a whole lot of time tending to my Weber, me and my boys decided to put together a Cajun Seafood Gumbo with Andouille Sausage (indoors) in honor of my friend Jim Quinn of <a href="http://grubseeker.blogspot.com/">Grub Seeker</a>. I've been a fan of Jim's blog for some time. His posts and his passion for food constantly serve as a source of inspiration.<br />
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First, we made a basic seafood stock, mainly consisting of shrimp shells I had frozen from prior feasts.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i797.photobucket.com/albums/yy256/copperbrown/DSCN0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://i797.photobucket.com/albums/yy256/copperbrown/DSCN0045.jpg" width="320" /></a></div>Next, we made a medium-brown roux-aka Cajun napalm. Roux provides a real nice nutty flavor and gives food like gumbo a real nice texture.<br />
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Aside from Andouille, our grocery list included crawfish, crab, gulf shrimp, and oysters in their liquor.<br />
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</div><div class="separator" style="clear: both; text-align: left;">No exaggeration, this was the best gumbo I've had. Washed it all down with a PBR and a shot of Beam. Here's to you Jim!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Pig Daddyhttp://www.blogger.com/profile/16317229774239923659noreply@blogger.com8