July 8, 2012 Leave a comment
8:30am Start Fire
9:15 apply rub
9:45 brisket on
Smoke 'em if you got 'em
July 4, 2012 Leave a comment
7/4/12 – Happy birthday America!
DC is under a heat advisory today but I gotta practice ribs. Here’s the BBQ log for today’s cook.
Did Chicken legs and babybacks. Used the same rub on both
Remove underside skin from the ribs.
The legs came out a touch over smoked, but still moist.
Ribs went a little over, falling off the bone, next time only about an 1:15 in foil. Maybe just a touch too much smoke.
September 3, 2011 1 Comment
This rub comes from Dr. BBQ, Ray Lampe. I have to say it’s my favorite, it’s excellent on everything.
Big Time Rub
Mix together and you’re done.
Please note: This rub by itself is to salty for ribs, you’ll need to add some sugar for ribs
May 21, 2011 Leave a comment
We’re going to try some smoked shrimp tonight, found this on Chowhound
I smoke them almost daily at my restaurant Taco Sisters in Lafayette, La. I use 26/30 P&D Gulf Shrimp. I make sure all the veins are out, and dry them very well. Then I add olive oil and spices: chili powder, paprika, ground bay, ground thyme, tony chacere’s cajun seasoning, garlic and onion powder. I make a paste with that and mix it in well with the shrimp. Then I smoke in an electric smoker on a perforated pan with wood dust at the bottom of the smoker for about 20 minutes at 250 degrees for 5 lbs. They tasted like bacon wrapped shrimp without the bacon!
September 4, 2010 1 Comment
You’ll need a large bowl to combine both the red and green cabbages, carrots, green onions. in a separate bowl combine the cubed apples and lemon juice, then combine with the cabbage mix.