Sunday Brisket Log

8:30am Start Fire

9:15 apply rub

9:45 brisket on

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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

Ingredients:

  • 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.

Please note: This rub by itself is to salty for ribs, you’ll need to add some sugar for ribs

 

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!

http://chowhound.chow.com/topics/593753#6281367

tuna

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

Horseradish Coleslaw

Ingredients

  • 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

Directions

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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