Baby Back Ribs-Memorial Day Weekend

Picked up two racks of baby back ribs at Costco.  I tend to prefer Costco over the local Wegman’s because they remove the silverback for you, saving prep time.

For the past couple of years I’ve gone with the 2-2-1 method (2 hours unwrapped, 2 wrapped and 1 unwrapped) at around 225-250 degrees.

You really can’t go wrong here, they always taste fantastic but I wanted to try more “competition-style” where they are tender but don’t completely fall off the bone  [only where you bite], so I decided to mix it up a bit.

Picked up some new rubs at the local BBQ shop (Mason-Dixon BBQ services; www.mdbbqservices.com)

Meat Church

Coated the Ribs with EVOO and the rubs [~80/20 Wicked Que/Honey Hog BBQ]

Pre-heated the Kamado Joe to 250 degrees, heat deflector and water pan in place and apple wood chucks.

Let the ribs cook at 250 for 3 hours before opening the lid.  At that point I  sprayed them with 50/50 (Apple Juice/Apple Cider Vinegar)  and every 30-45 minutes moving forward

Here is what they looked like after 3 hours:

Ribs

We had a party to get to and the ribs still needed to soften up a bit so I did use the Texas Crutch (wrap tightly in aluminum foil) after the 4.5-5 hour mark.   Before you close them up though, spray liberally with the apple juice/apple cider vinegar, spray butter and drizzle with honey.

Kept them wrapped in alumnuim foil for ~40 minutes, unwrapped then placed directly on the grill grate.

At this point I coated them with some fantastic BBQ sauce (Big Bob Gibson-who just won the Memphis in May Championship again).   I dilute with alittle bit of apple juice before applying.

BBQ sauce

Continued this for the next hour (coating every 20 minutes).   Pulled the ribs off (~6 hours total grilling time).

On Point BBQ ribs

Came out perfect, nice smoke ring, tender yet enough structure to hold up.

Happy Memorial Day!!!

-OnPoint BBQ

Smoked Brisket with Baked Beans

This winter has really put a damper on my BBQ updates.   Busy at work, too much snow/ice and a trip to Disney mixed in.  Nonetheless, spring is around the corner and I’m looking forward to getting out there on a more regular basis.

A few weeks ago I smoked a 9LB packer brisket (~8 LBS after trimming off all the fat).   Picked up the brisket at a local butcher (Hemp’s Meats) which has been around since 1849.

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After trimming the excess fat, I injected the brisket with a mixture of beef broth and Worcestershire Sauce, coated liberally with Dizzy Pig’s Cow Lick Seasoning, wrapped in plastic wrap and placed in the fridge overnight.

The following evening (around 11 pm) I got the Kamado Joe (Bessie) ready and loaded up with Wicked Good Lump Charcoal.  Brought the temp to 220 degrees with heat deflector  (indirect heat) and aluminum tray filled with water in place.

Added apple wood chucks and put the brisket on Bessie at around Midnight.   I used the BBQ guru (Party Q)  which held the temp perfectly at around 215-225 overnight despite <20 degree outside temps.   In my opinion you can’t go wrong with the Wicked Good Charcoal and Party Q combo.  I have found that other brands of charcoal don’t last for the long smokes.

Monitored the internal meat temperature using my Maverick wireless thermometer.  I would occasionally check to make sure the aluminum tray still had water and would spray the brisket with spray butter.  After about 13 hours the temp of the flat was around 170 degrees at which time I wrapped the brisket in foil.  Below is a picture of the brisket right before I wrapped it. (Nice bark!)

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Took approximately 2 more hours at 225 degrees for the internal meat temp to reach the desired 200 degrees.   I then removed from the grill, kept in foil and wrapped in a towel and placed in  cooler to rest for 1.5 hours.  (~15 hours total time)

After this time I separately the point from the flat.  I cubed the more fatty meat from the point, mixed with a Kansas City Style BBQ sauce and cooked in a skillet.    The meat from the flat was sliced against the grain and used for sandwiches.

This really was a huge hit and was gone quickly.  Unfortunately, you will have to trust me on this since I didn’t get any pictures of the final product before it was all gone  

I served with my homemade baked beans and mustard/vinegar-based BBQ sauce which I have posted in detail previously here.

OnPoint!

 

 

(Pulled) Pork and Beans with Mustard Vinegar BBQ Sauce

Had a few people over this past Friday for the Capitals vs. Rangers game so I decided to grill up some BBQ.   Unfortunately, my team (NYR) lost but it was a good time nonetheless.

kj

I’ve already posted several times about my general pulled pork technique/recipe so I won’t go into detail here since I want to focus on the Baked Beans and tasty Mustard/Vinegar BBQ sauce that I made.

Pork:

7.5 lb pork butt-which had to be trimmed significantly since it was overly fatty

Dizzy Pig Red Eye Express  Rub & Swamp Venom

inject with pineapple juice and apple juice (w/ TBS Worcestershire sauce)

smoke with apple wood over indirect heat (w/ aluminum tray containing water)

smoked for approximately 9 hours at 250 degrees (until internal temp hit 195 degrees)

Baked Beans:

This was my first attempt at Baked Beans so I went to my go-to recipe site allrecipes.com  and found a highly rated beans recipe which I modified a bit based on the reviews.  Below is what I did.

2 bags of uncooked navy beans which I soaked in water overnight then drained the water and washed the beans.

Note: this made about 7 cups of uncooked beans (after swelling in the water) which was too much so next time I think I will go with a single bag of beans the keep everything the same.

Added 5-6 cups of previous soaked navy beans to a crock pot along with the following ingredients.

~1 cup of cooked ham (from the xmas ham I recently posted about, you can substitute with bacon if needed)

1 medium sized onion (finely chopped)

4 TBS molasses

1 teaspoon black pepper

1 teaspoon dry mustard

3/4 cup ketchup

1 TBS Worcestershire sauce

1/4 cup brown sugar

Then heated in crock pot for 8 hours on high, followed by 1/5 hours in the oven at 325 degrees, adding water periodically to prevent it from getting too dry.

I thought these beans came out really well.  Perfect texture.  My guests thought they were outstanding and they tasted better the next day (which I had during the UFC 168 fights).

Don’t think I would change anything next time expect I may not have the cooked ham ready so I would substitute with bacon.

Mustard Vinegar BBQ Sauce

I was looking to mix things up in the BBQ sauce department and try something other than the typical Kansas City Style sauce or Eastern Carolina Vinegar Sauce.  I’ve always enjoyed a good Mustard Vinegar BBQ sauce, especially if it isn’t too mustard flavor and has more Vinegar flavor.

Once again I check out allrecipes.com and found a recipe that looked really good.  Although I did modify it a bit.

Details are provided below.

1/2 cup prepared yellow mustard

1/4 brown sugar

1/4 cup + 2 TBS cider vinegar

1/4 cup + 2 TBS beer

1/2 teaspoon ground pepper and 1/2 teaspoon white pepper

1 teaspoon Worcestershire sauce

1 TBS butter

1 tsp tabasco sauce.  

added all the ingredients and simmered for about 20 minutes, then let cool to room temperature and quickly pulsed in blender.

Ideally you would want to let the flavors marry overnight but I had it 4 hours later and it was quite good.

Will be adding this to my BBQ sauce list for sure.   Even people who typically don’t like this sauce were all about it.   Next time I might try to replace the beer with white white and see how that goes.

OnPoint!

 

As promised — the detailed recipes from Mother’s Day Dinner

Skirt Steak in Adobo Sauce, Lobster Tails with Mexican Butter, Grilled Corn, & Spinach

Nothing too elaborate here but somewhat interesting b/c I had to improvise on some things for the “Adobo Sauce.”

I had planned on a fairly elaborate preparation but that sort of went out the window when I could not find Ancho Chile Peppers at my local Wegmans market. Since I did not have time to visit a specialty market, this is where my backup plan came into play.  I asked for some advice from the guy in the produce department but he and I couldn’t find a suitable replacement for the Ancho Chiles.  Thankfully Wegmans has a fairly diverse international section so I strolled over to visit the Latin American aisle and found a gem – “La Costena Chipolte Peppers in Adobo Sauce.”0007639700407_500X500

I purchased 4 cans along ($1.29 each) with 2 packages of Skirt Steak (nicely marbled, about 8-9 oz each).  I also visited the seafood counter and got 2 HUGE lobster tails – caught in the wild off the coast of Nicaragua.

When I got home, I opened the peppers and since the sauce was not too “saucy”, I put the peppers in a food processor (chop/blend mode) and made a puree (added a touch of olive oil and water until I had the right consistency).  I put that in an airtight container with the steaks and marinated for almost 2 days.

Sunday afternoon:

Skirt steak prep – took steak out of fridge and let come to room temp (for about 90 min).  I ended up freezing one of the steaks since we had a LOT of food.  Also, I removed most of the sauce/paste from the meat before grilling.

Lobster prep – rinsed lobster tails and patted dry.  Brushed lightly with Olive Oil.

Mexican Butter – 1/2 stick butter, chile powder, lime juice, garlic (melt butter and add ingredients to taste).

Corn prep – removed outer husks and peeled back most of the inner husks, removed silks and soaked in cold water for about 20 min.

Fired up my Kamado Joe – “Josie” to about 600 degrees.  Also fired up the trusty Jenn Air gas grill (med-heat) and started the corn on the gas grill (didn’t want to cook the corn that hot).  Grill details are in the previous post, but I grilled the tails and the steak direct over the coals (no grill grates) for a total of about 12 min.  It was my first time cooking skirt steak and this cooks very quickly compared to flank steak.  It is very tender and cooks nicely.  If you cook it for more than 5 or 6 min, then you’ve probably gone past medium.  Also, I finished the corn on Josie to get a few char marks and charred pieces of corn.

Overall this turned out to be a GREAT meal.  Definitely want to try more with the skirt steak – great flavor and many options (fajitas, other steak marinades/seasonings).  A key to the skirt steak (similar to flank steak) is to cut across the grain.

Also, the lobster tails were quite expensive (but worth it) so I might try a more reasonable (cheaper) option next time to see if that matter.

OnPoint….