Posts Tagged ‘hickory’

Legs And Ribs (With Gas)

20160416_183015

I wanted some variety for dinner, so I decided to do some drumsticks and country style pork ribs. Why don’t I ever seem to do ribs still on the bone? Well, I have, I just haven’t documented it yet.

Anyway, there was no rub involved this time, but I did put both meats in foil pans with some Head Country marinade that I found on clearance at Walmart. It has similarities to Worcestershire, so it would probably work well with beef, too. Just be sure to shake it well before pouring, as it has spices in it that settle at the bottom of the bottle otherwise.

I also deviated from my normal routine this time by using my gas grill and smoker boxes instead of the barrel smoker.

I turned the meat over in their pans about half an hour in so they would cook evenly. Another half hour later I took them out of the pans and let indirect heat cook them. Of course, the drumsticks finished a lot sooner than the ribs, but that was okay because it gave us something to eat while we waited for the rest to be done. I kept the ribs on the top rack, dripping down into their pan to minimize the mess and keep some moisture in the air inside the grill.

Of course, the last half hour I mopped the ribs with my homemade sauce. I know, you really only have to do the last ten minutes or so, but I really like a good glaze of sauce soaking in at the end.

When it hit the plate, I served it up with baked beans and loaded potato salad.

Smoked BBQ Chicken

For a family campout at the lake, I decided to take the portable charcoal smoker and this time, chicken was on the menu. Once again, I turned to Kingsford’s Hickory briquettes in addition to actual hickory chunks to give the meat that irreplaceable smoky flavor.

Using four filleted chicken breast halves, I added the BBQ rub from Bud’s Custom Meats and let the flavor soak in while I started the charcoal and let the briquettes burn down to coals. Once they were ready and the water bowl in place, all I had to do was moved the pan to the upper grilling surface. It makes it so much easier when it comes to cleanup, and the heat and smoke still swirl all around the meat and get into it. Since it’s going to be finished in sauce, it doesn’t have to have the cosmetic touch of grill marks.

I let the meat sit on the smoke for two and a half hours, turning it over in the pan halfway through. After that it was time for the sauce. This time I chose to give the Sam’s Choice Sweet Rich BBQ Sauce a try. It’s a molasses sauce (I have yet to meet a molasses sauce I didn’t like) with, according to the label, “a hint of black pepper and a touch of heat.” And since there were some in our group who had never had the pleasure of experiencing the sweet southern pleasure of molasses sauce, it was a no-brainer.

2015-06-12 19.48.29Since we had six people, I cut the meat into large chunks and then smaller chunks before criss-crossing them with sauce and then slathering it all over with the baster. Another half hour with higher heat, to thicken the sauce (and wait for the baked beans to heat up), stirring occasionally, it was finished. I’ve never been much of a fan of fighting to get to the meat with bones, fat and skin on BBQ chicken, so this is the perfect alternative.

Bud's bbq rubI had a bite of the smoked meat itself before applying the sauce, and offered the same to everyone else at camp. Most accepted, all of whom loved it, as did I. It was juicy, smoky and perfectly seasoned. Bud’s BBQ rub has a sweet, smoky flavor without being too salty that’s as great for smoking chicken as it is on pork.

Sam's BBQ sauceThe Sam’s choice sauce was exactly as described: sweet and smoky with just a little bit of bite. I’d recommend it right along with any of my other favorites.

Advertisement