Sunday Brisket Log

8:30am Start Fire

9:15 apply rub

9:45 brisket on


Baby Backs and Chicken Legs

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

  • 3 Slabs of Baby Back ribs
  • 5 chicken legs
  • 1 Cup Big Time Rub
  • 1/2 Cup Sugar in the Raw

Remove underside skin from the ribs.

  • 1:15pm – mix sugar with the rub – rubbed both chicken and ribs – cut slabs in half, 3 whole slabs won’t fit on the Big Green Egg.
  • 1:30pm start fire – be sure to clean out old ash
  • 1:40 pm prepare a foil packet for Apple chips about 2 cups of chips, soak 1 cup in water leave to other dry.
  • 1:50pm fire at 300 still need to burn off charcoal smoke –  daisy wheel small holes only / close down bottom draft 1/4″ of the screen exposed. (Burn off the charcoal smoke BEFORE adding wood – Do not let the temp get to high, takes a long time to cool down.)
  • 2:05pm Charcoal smoke nearly burned off – temp is a little too high still (300 need to get down to about 275)
  • 2:05 pm clean grill don’t leave the lid open any longer than needed
  • 2:11pm fire down to 270, open bottom draft only slightly
  • 2:15 fire took off, up to 350
  • 2:20 fire down to 300 – added 4 chunks of hickory and 4 chunks of apple and the foil packet inserted plate setter after that, the fire now down to 225
  • 2:50 ribs and legs on fire down to 220 open bottom draft full, try to get to 275 ribs meaty side up
  • 3:30 temp up to 275 close the bottom draft halfway
  • 4:00 legs hit 150
  • 4:50 bones up and chicken at 160
  • 5:30 Legs 170 and off
  • 5:45 foil wrap honey and brown sugar granny smith apple wedges
  • 6:00 return foil wrapped to grill at about 300
  • 7:45 off the grill

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.

Smokeman’s Favorite Rub

This rub comes from Dr. BBQ, Ray Lampe.  I have to say it’s my favorite, it’s excellent on everything.

Big Time Rub


  • 1/2 cup kosher salt
  • 1/2 cup sugar in the raw
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme leaves (not powder)
  • 1 tablespoon cumin
  • 2 teaspoons ground red pepper (cayenne)
  • 1 teaspoon nutmeg

Mix together and you’re done.

Note: This rub by itself is to salty for ribs, you’ll need to add some sugar for ribs. Mix 1 cup of rub with 1/2 cup of sugar in the raw.


Smoked Shrimp 1st try

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!


A fat 1 inch slice of tuna. Seared for a 5 count.

Horseradish Coleslaw


  • 5 cups shredded green cabbage
  • 5 cups shredded red cabbage
  • 2 cups shredded carrots
  • 1/4 cup sliced green onions (1/8″ slice)
  • 2 Granny Smith apples, cored, cut into 1/4-inch cubes
  • 2 teaspoons lemon juice
  • 1/2 cup cider vinegar
  • 1/4 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 6 tablespoons freshly grated horseradish, or 3 tablespoons prepared horseradish
  • 1 tablespoon Creole mustard or other coarse-grained mustard


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.

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