Ramblings from a Boston Boy stuck in New York
Category Archives: Smoking
6-May-2010Posted by on
After my fairly successful venture with smoking brisket, I decided that my next pursuit would be a few slabs of spare ribs. I started out by buying about 9.5-lbs of spare ribs. Click on over to my posting on dry rub prep to see how I got these delectable pieces of meat ready.
You can read about the rest of the cooking process after the jump.
1-May-2010Posted by on
In preparation for my next attempt at smoking, I made some homemade BBQ Sauce. The good folks over at Smoker-Cooking.com were nice enough to post this recipe and I followed it to the letter. If the early reviews – quick tastes by my wife and brother – are any indication, this recipe is a winner!
- 1-1/2 cups of water
- 1/2 cups of your favorite ketchup (I used Heinz)
- 1/3 cups white vinegar
- 1/4 cup tomato paste
- 1/4 cup molasses
- 2 tablespoons of white sugar
- 1 teaspoon of Liquid Smoke flavoring
- 1/2 teaspoon of onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon of garlic powder
- Add all of the ingredients to a saucepan.
- Bring the mixture to a boil over medium-high heat. Be sure to stir regularly during this step so that all the ingredients combine well.
- Once the mixture is at a boil, reduce the heat to medium. Continue boiling until the sauce thickens. Stir regularly during this step. Thickening usually occurs after about 1/2-hour.
I took the author’s suggestion and let the sauce sit in the refrigerator overnight. You can serve right away however.
Did you try this recipe? How did you like it?
Tell what you think in the comments!
1-May-2010Posted by on
My second adventure in smoking will be two slabs of pork spare ribs. Once I again, I am deferring to the knowledge of the good folks over at Smoker Cooking.com for recipes and smoking suggestions. It’s been so far, so good with these folks and they haven’t steered me wrong yet. Unlike brisket, I have actually cooked pork spare ribs before. However, the last time I cooked them, I used a slow cooker recipe that basically had me put a lot of BBQ sauce and some dark beer into a crock pot, dump the ribs in, let em cook for a hell of a long time, and then finish them on the grill. They turned out quite well, but I now know that I could have increased the quality of my final product significantly just by preparing the ribs correctly.
Click on through to see how I went about getting the ribs ready for smoking. Read more of this post
30-April-2010Posted by on
Ever since I bought my smoker – and, truth be told, for a long time before that – I’ve wanted to make restaurant quality brisket. Brisket, to me, epitomizes what true BBQ food is all about. It’s just a tasty, hearty, succulent meat that, when prepared correctly, just makes your mouth water. So, I decided to jump in the deep end and see if I can swim. With my first run on my new smoker, I decided to give a 4.5-lbs piece of brisket a shot. Results after the jump.
23-April-2010Posted by on
I’m going to prep my first brisket tonight. I’ve got a 4.5lbs slab o’ meet and I can’t wait to get this train moving. I’m still up in the air over dry rub vs. marinade. Any suggestion?