Lunch: Baby Back Ribs

I must say. Fun to be back grilling and blogging.

Picked up this rack of baby back ribs at Wegmans. I removed the silver skin from the back of the ribs using a butter knife and paper towel (important step).

I then coated the ribs with extra virgin olive oil and rubbed with Dizzy Pig’s “Swamp Venom” and “Raising the Steaks” spice.

I preheated my Kamado Joe (Bessie) to 220-225 using peach wood. Smoking under indirect heat with heat deflector and aluminum pan filled with water in place. As mentioned earlier for baby backs I use the 2,1,1 method (2 hrs unwrapped, 1 hr wrapped and 1 hr unwrapped) exclusively and it never fails.

Here is a pic after 2 hrs and right before wrapping in foil. Used spray butter to coat ribs, drizzled honey and sprinkled some brown sugar.

After 1 hour at 220-225 wrapped. The ribs were unwrapped and coated with Kansas City Style BBQ sauce. I usually coat again with 30 minutes left into the cook.

After 4 hours total time, this is what they look like. Perfect. Enough texture to stay on the bone when you pick them up but comes right off when you bite into them. Just what you want.

Lunch time!!


Pork butt up next….Stay tuned


Been Away Too Long!!!

The spring and summer really got away from me. While I definitely smoked my fair share of meats I neglected to update the blog. No excuses really. However, now that fall is coming and football is starting up you can expect a better effort from me.

That all starts today. I’ve got rack of baby backs smoking over peach wood on the Kamado Joe (Bessie) going at 220. Later this afternoon I’ll be smoking up a pork butt hot and fast (350 degrees)

For the baby backs I use the 2,1,1 method almost exclusively and it works well every time.


I’ll be live tweeting through the day and will post more details on the blog later.

Looking forward to football and grilling up some OnPoint meals this fall.

Stay tuned.

Happy Sunday


Bacon Wrapped Turkey Breast

Keeping with the bacon theme of my previous post.   I grilled up a “split” turkey breast which was wrapped in bacon.

First I coated the turkey breast with extra virgin oil then rubbed the Weber Kick’n Chicken Seasoning (see pic below).


I then wrapped the turkey breast in plastic wrap and placed in fridge overnight.   About 1 hour before grilling I removed from the fridge, injected with a creole flavored butter and wrapped in bacon.

During this time I prepared the Kamado Joe (Bessie).   I decided to grill this over direct heat but using the raised grate (grill extender) to prevent it from burning.  Once the grill was up to temp (350 degrees), I placed turkey breast on the grill and monitored the meat temperature with my wireless maverick thermometer.

Once the meat temperature reached 165 degrees I removed from the grill, let rest and sliced.

Served with a salad and scalloped potatoes



Smoked Mozzarella and Bacon Pizza

My BBQ brother Chris recently cold smoked from Cheddar and Mozzarella Cheese (see here) and was kind enough to share some with me.

I decided to used the smoked mozzarella to make a “white” pizza with bacon.

For the dough I used a simple yet tasty recipe that my mother gave me.  (makes 2 thin crust ~12-15 inch pizzas)

3 cups all-purpose flour

1 1/4 cup of warm/hot water (~110 degree F)

1 package of active (rapid rise yeast)

1 TBS thyme

1 TBS sugar

1 tsp salt

3 TBS extra virgin olive oil

Mixed together well and add flour/water as needed to get the desired consistency (usually extra flour is needed).  Should be doughy but not sticky.  After well kneaded, place in bowl and let rise for 30 minutes (then punch down and let rise for another 10 minutes).   If two pizzas are desired, cut in half and roll the dough out on a floured smooth surface (I make as thin as possible).

For the white sauce, I used about 1/4 cup extra virgin olive oil, 1.5 TBS minced garlic and 1 TBS parmesan cheese (blended briefly to mix together).

Spread 1/2 of the above mixture all over the rolled out pizza dough (I use back of a spoon).  Then covered liberally with the above mentioned smoked mozzarella cheese (freshly grated).  Then since every is better with bacon, I cooked up about 4-5 slices of bacon in the microwave until crispy.   This was then broken into pieces and spread over the pizza.

Meanwhile, I had preheated the KJ (Bessie) to 500-550 degrees with the heat deflector and pizza stone stacked on each other.   Note: the longer you let the stone preheat the crispier the crust will be.  I recommend about 20 minutes at the desired temp.

Important note: add corn meal to pizza peel and pizza stone to prevent the pizza from sticking.   The pizza is usually done after about 15 minutes.  Monitor carefully to make sure the cheese doesn’t burn.

Remove from grill, allow to cool. Then slice.


I must say, I don’t have white pizza often but this was fantastic.  The smoked mozzarella delivered the perfect smoke profile (nice work Chris) and bacon is always good.

Highly recommend….