tag:blogger.com,1999:blog-36360906237056771182024-03-14T05:20:51.815-05:00Make Your Best BBQ Ever!Aye, Lets Go On A Journey Together in Search of The Best "Q" Ever!Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3636090623705677118.post-34372464079546110212015-02-21T19:46:00.000-06:002015-02-21T19:46:58.418-06:00Venison Roll with Spinach and Feta Cheese<div style="text-align: center;">
It has been too long a time since posting so I have a treat in store for ye today!!</div>
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A neighbor (Paul) had a fresh venison roast that he asked "what can you do with this?" Well, about 10 years ago I was the Chamber President in town and we put on a Wild Game and KCBS Cook-off on. </div>
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As we worked getting the contestants settled in the wife and I went round to visit them all. One had given the wife and I a sample of their preparation of venison that was done with the spinach and feta cheese. I thought the wife would turn up her nose but instead asked the gent what he had given her as she liked it. When he told her I expected turn and run but she surprised me by asking him if she could have another piece.</div>
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Armed with the memory of this encounter I told Paul I would like to give it a try.<br />
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The first thing that needed to be done was to slice the roast into a flat steak that would be the base for the roll.</div>
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Next I coated the inside with a little olive oil and using fresh spinach with a rough chop and crumbled feta cheese and crushed and fine chopped garlic.</div>
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Tying the roll the with 3 strings and a light dusting of rub it was now ready for the smoker!</div>
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Into the smoker it went at 250 degrees for 4 hours. I was doing a Boston Butt at the same time so I let it drip on the venison as it smoked. Once it reached an inside temp of 165 degrees I wrapped it in foil and let it rest for 30 minutes. </div>
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As I have never smoked venison prior too this I was very happy with the result. Paul was thrilled and told all his friends about it. </div>
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This will be one that I will eagerly attempt again. </div>
<br /><div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-85043386245262805742013-05-05T13:28:00.000-05:002013-05-05T19:00:36.492-05:00Franken Smoker is Reborn!!<br />
What do you do when the maker of your smoker does NOT make ALL the parts to replace those that get burned out? You improvise that's what!!<br />
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I have a Brinkmann Gourmet Smoke and Cook that the base burned out of. Brinkmann makes new fireboxes but not the base for replacement. Now I have been Jonesing for SOMETHING, ANYTHING smoked. Have you ever been there?<br />
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<iframe bordercolor="#000000" frameborder="0" height="200" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534699.2530;sz=200x200;ord=[timestamp]?;lid=41000613802463797;pid=21018;usg=AFHzDLsuKkzS3AtWOKgw4jZL2SNDY_Vrgw;adurl=http%253A%252F%252Fwww.chefscatalog.com%252Fproduct%252F21018-brinkmann-smoker-grill.aspx%253Futm_source%253Dgoogle%2526utm_medium%253Dshopping%2526utm_content%253D21018%2526utm_campaign%253D;pubid=540566;imgsrc=http%3A%2F%2Fwww.chefscatalog.com%2Fimg%2Fproducts%2F500x500%2F21018_500.jpg;width=200;height=200" vspace="0" width="200"></iframe><br />
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Now, if you follow Tulsa Jeff Phillips @ <a href="http://www.smoking-meat.com/modify-brinkmann-ecb-smoker" target="_blank">www.smoking-meat.com</a> you know he uses an ECB with round pavers to put the fire pan on so that he can lift the food off the fire with out having to open the lid and lose the heat inside when adding coals or wood chunks to the fire. Well, I went in search for the pavers and with all of the big box stores in my area wouldn't you know that they no longer carry the round pavers!<br />
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Argh! What's a smoke deprived Pyrate to do??<br />
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Well I was going to cast me own paver from concrete, but, the more I looked at me situation I had to think that this was not how I wanted to go. Me firebox is burned out at the bottom and the base is gone as well. But, But, the side of the firebox is still in OK shape. So I got a piece of 1 1/2" angle iron and made four legs and attached them to the side of the firebox! This allowed the body of the smoker to sit in the seal made for it and the replacement fire pan to sit inside of it as well. <br />
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The first thing to do was to cut out the old burned out center of the firebox.<br />
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Next was to drill and bolt the new legs to the side of the box.<br />
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Simple fix for a tight (cheap) budget smoker!!<br />
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Now for some Chicken!!<br />
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What turned out to be a simple fix had been delayed for a couple months and that caused much grief. But, now we're back up and cooking!!<br />
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Till next time may the wind fill yer sails and be fair seas ahead of ye!<br />
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<br /><div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-73888627853344636942012-02-05T21:21:00.000-06:002013-04-28T17:52:55.490-05:00Aye, A wee Rum BBQ Sauce for Superbowl Chicken Thighs & WingsArgh, It's Superbowl Sunday!!<br />
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So Let's Pillage Some of the Captains Rum!!<br />
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This is a Sweet and Sneaky Hot BBQ Sauce.<br />
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Mix the following in a sauce pan over a medium heat on the stove. <br />
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1/2 C honey<br />
2 C ketchup<br />
1 C brewed coffee<br />
2 Tbl Sp Worcestershire sauce<br />
2 Tbl Sp brown mustard<br />
1/2 tsp black pepper<br />
1/2 tsp chipotle pepper<br />
1/2 tsp onion powder<br />
1/3 C Captain Morgan's Private Stock Rum <br />
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Bring to boil and reduce heat to simmer for about 15 mins. and allow to cool. <br />
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I used some chicken thighs and smoked them with my rub (listed in the first post) and added 1 tsp of cayenne pepper to bring up the heat. They smoked for an hour with apple wood smoke. After an hour I used the sauce to baste the thighs on both sides and continued to smoke for 30 mins more. And basted a finish coat 5 mins before taking them off the smoker.<br />
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<br /><div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-66602714464187905242012-01-01T18:47:00.000-06:002012-01-01T18:47:15.467-06:00Happy New Year!!!<script type="text/javascript">
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Wishing everyone a Very Happy New Year!<br />
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In the South we have many traditions. One is to have corn bread, blackeyed peas and greens to celebrate the new year. In addition to this I have made some smoked chicken breasts and thighs.<br />
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While the weather is great with the temp in the mid 60's, the wind is blowing hard and making it hard to get the smoker up to temperature. Wind can cause all kinds of trouble when trying to do lo and slow cooking. When the wind kicks up you will need to block it to get the temp up. You need to be able to control the temp or your bbq will not come out correctly. Once you can maintain the temp, you are in control!<br />
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Using a basic rub of:<br />
1 tsp garlic<br />
1 tsp curry<br />
1 tsp onion powder<br />
1 tsp chili <br />
1 tsp paprika<br />
1/4 cup brown sugar<br />
1 TBL sp kosher salt<br />
<br />
Mix the dry rub and give a generous coating to the chicken.<br />
<br />
Once the smoker is up to temp then put the chicken in and add the wood chunks for the type of smoke flavor you like. Today I am using pecan chunks. <br />
<br />
Sometimes things don't go quite as well as we'd like. That pesky wind managed to keep the smoker from maintaining temp. It kept dropping and would not come up to the 225 degrees needed to make the cook go right. After two hours of frustrating work I threw in the towel. The meat had a good amount of the smoke even tho the temp was too low for safe eating. So inside we go. I got the oven set at 275 and finished the cooking process.<br />
<br />
As this is the first cook of the year we'll not let this set the tone for the rest of the year. <br />
<br />
Have a Great time this year and keep the fire and smoke rolling!<br />
<br />
<br />
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<br />
A Chuckie is an inexpensive way to have beef smoked like a brisket. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EEJxIymIhwZePgjnKZgitjb9m5QZG4G_cf9PR4Y_jkHTqP-b1EElZ31pBmFsF5sxT89y7KLZPUTvcAqethokHuQEBYSO2JoNBfIvTGADzWEv1wywWgwLm3V67UDhrsFbjLOyuafdNHA/s1600/Complrtrd+Chuckie.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EEJxIymIhwZePgjnKZgitjb9m5QZG4G_cf9PR4Y_jkHTqP-b1EElZ31pBmFsF5sxT89y7KLZPUTvcAqethokHuQEBYSO2JoNBfIvTGADzWEv1wywWgwLm3V67UDhrsFbjLOyuafdNHA/s320/Complrtrd+Chuckie.JPG" /></a></div><br />
<br />
<br />
I've used homemade rub which is listed here:<br />
<br />
1 TBL spoon Paprika - Spanish or Hungarian. Sweet works well too.<br />
1/2 Tsp Cayenne Pepper - Adjust to HEAT your tolerance<br />
1/2 Tsp Garlic Powder<br />
1/2 Tsp Onion Powder<br />
1 1/2 Tsp Salt - I use the large ground Kosher Salt<br />
1/2 Tsp Ground Black Pepper<br />
1 Tsp Ground Cumin<br />
2 1/2 TBL Dark Brown Sugar<br />
1/8 Tsp Ground Cinnamon<br />
1/8 Tsp Ground Cloves<br />
1/8 Tsp Ground Nutmeg<br />
<br />
Read more: http://pigpyratesbbq.blogspot.com/2010/08/making-rub-for-all-yer-q-and-other-such.html#ixzz1MMEHqofQ<br />
<br />
<br />
I gave the meat a generous coating of rub and wrapped it in plastic wrap to rest and let the flavors mingle well. <br />
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After firing up the smoker (I am using the Brinkman above) and letting the temp come up I filled the water pan with an Apple Juice and Apple Cider vinegar and water mix to help keep the meat moist. <br />
<br />
After the second hour I used a solution of Apple Juice and water to spray the meat with to add more moisture to keep the meat from drying out. Do this every thirty minutes until the cook is finished. <br />
<br />
When the temp comes up to 160 degrees you can remove the meat from the smoker and wrap in heavy aluminum foil to allow it to rest for about 30 minutes. After it rests you can then slice it just like you would for a brisket. Cut across the grain and slice it thin.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCzvexhRMPTFhdoOC34s6mq4aU8WZfXt3tkroOf09M4q424da-jDl9yM2A-n3fPmRAU4eve7_wL1xM3TMe6GYDYnhzT1DCpILJ-aPkvHZi9k-vK8-mM1EtpEs-Q-YRDLnd5khdgvye38/s1600/Sliced+Chuckie.JPG" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCzvexhRMPTFhdoOC34s6mq4aU8WZfXt3tkroOf09M4q424da-jDl9yM2A-n3fPmRAU4eve7_wL1xM3TMe6GYDYnhzT1DCpILJ-aPkvHZi9k-vK8-mM1EtpEs-Q-YRDLnd5khdgvye38/s320/Sliced+Chuckie.JPG" /></a></div><br />
<br />
<br />
Make a sandwich add some sides and have yourself a real good time!<div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-16829472425794433052011-04-30T09:00:00.001-05:002011-05-01T18:31:40.009-05:00Happy Easter Ham!!<script type="text/javascript">
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<br />
First let me thank my Lord and Savior Jesus Christ for his gift of salvation! He is Risen! He is Risen Indeed!<br />
<br />
Aye, On to the Ham!<br />
<br />
I am doing something a little different this year as my wife and I will be dining alone. I will be doing a 1/4 cut spiral sliced ham. Using a brown mustard to hold the spice and sweet brown sugar.<br />
<br />
Take the ham out of the wrapper and place face down on a cutting board.<br />
Pat dry with a paper towel.<br />
Spread a nice coating of spicy brown or course ground mustard over the ham.<br />
Dust liberally with your favorite rub.<br />
Wrap in plastic and put into the fridge overnight to let the spices make nice with the meat!<br />
<br />
Remove from the fridge. Let stand to come up to room temp. Begin the fire and get the smoker ready for work<br />
<br />
Give the ham a generous coating of dark brown sugar.<br />
<br />
To add a little zip you can add several pineapple rings.<br />
<br />
Place the ham on the top grate and in the center of the grate. Add your favorite wood to the <a href="http://astore.amazon.com/wwwprimericac-20">smoker pit</a> and let it ride! Keep the temp between 225 and 250 degrees until the ham reaches an internal temp of 165 degrees. Once the temp comes up wrap the ham in heavy aluminum foil and let it rest for about 1 hour before serving.<br />
<br />
When you load the ham into the <a href="http://astore.amazon.com/wwwprimericac-20">smoker</a>, wrap some washed and poked potatoes in foil and place on the lower grate and let them cook at the same time. Prepare your side dishes and get ready to enjoy some gooood victuals!<br />
<br />
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</tbody></table><div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-34046627987312658692011-03-27T22:37:00.000-05:002011-03-27T22:37:53.679-05:00Sweet Bacon Wrapped Chicken!!Arr, Bacon and Chicken! Two of me Favorites, Together!!<br />
<br />
I was plunderin on the net and sailed upon this idea for bacon wrapped chicken pieces and thought WOW what a Great Combination! <br />
<br />
Now, I have taken the liberty to adjust the one I read to my own liking and added me personal touches to it. Ye can feel free to do the same....<br />
<br />
I marinaded the chicken in <a href="http://www.amazon.com/s/?ie=UTF8&tag=wwwprimericac-20&link_code=btl&camp=213689&creative=392969&search-alias=aps&field-keywords=Stubbs%20Chicken%20Marinade" target="_blank">Stubbs Chicken Marinade</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=wwwprimericac-20&l=btl&camp=213689&creative=392969&o=1&a=" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> overnight in the fridge. Then gave them a good dusting of rub. You can use any of your favorite rubs or use one in a previous post here that I've shared.<br />
<br />
Let the rub settle into the meat while you get the smoker going. I'm using the oak lump charcoal<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=wwwprimericac-20&l=btl&camp=213689&creative=392969&o=1&a=" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> and apple wood for the smoke. We like a lot of flavor so I'll use the apple wood through out the smoke. For this cook I'll use the Brinkmann Gourmet Smoker<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=wwwprimericac-20&o=1&p=8&l=bpl&asins=B0002XK0IM&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: right; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>.<br />
<br />
<br />
What you will need:<br />
<br />
2 lbs chicken thighs<br />
2 lbs chicken breast boneless / skinless<br />
1 cup of dark brown sugar <br />
Rub of your choice<br />
2 cups of cinnamon apple sauce<br />
1 lb sliced bacon<br />
2 cups of orange juice for the water pan<br />
6 cups of water for the water pan<br />
apple wood chunks<br />
toothpicks <br />
<br />
If you are using frozen chicken parts make sure to thaw in the refrigerator a couple of days prior to smoking. The thighs can be trimmed and boned to allow for easier eating when done. Try not to remove all of the fat as it will render down during the cooking process and add flavor too. Remove from the marinade and pat dry. <br />
<br />
Take a slice of bacon and wrap each piece of chicken and secure with a toothpick. You may use as many strips of bacon to cover the entire piece as needed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5waZP7A7ljgkaYMuUzQ1msDOVK3oX98z1q3ROU4W-4ozhFRkPhsCfaqgAzhjkII3-lSFt2tXkK1mzVgMwo56SYgePdwETWyL2T2WUpxtAcjX8pRB2vWEbuRLpr17hjMEjoIcz4WVSPw/s1600/Bacon+Wrapped+Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5waZP7A7ljgkaYMuUzQ1msDOVK3oX98z1q3ROU4W-4ozhFRkPhsCfaqgAzhjkII3-lSFt2tXkK1mzVgMwo56SYgePdwETWyL2T2WUpxtAcjX8pRB2vWEbuRLpr17hjMEjoIcz4WVSPw/s320/Bacon+Wrapped+Chicken.JPG" width="320" /></a></div><br />
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When wrapped then give each a generous coating of apple sauce and sprinkle generously with the brown sugar.<br />
<br />
Place into the smoker on the top shelf and add orange juice and water to the water pan then add the apple wood chunks to the fire and you are all set. Smoke for about three hours or until the temp gets to an internal temp of 165 degrees.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv4skbZL5salh_TWZzX_25vAhO7KOez2shpivXgV0cEXo13crQYQ9WOWmjfyxFX4okMTuaf-_nKJmo5RjqYQc5FXF4tfV2XLZhWpEcOq_iRa7NJ7kXhIQ8a-9gHJHChUqiTiu1pDpSns/s1600/Chicken+%2526+Ribs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv4skbZL5salh_TWZzX_25vAhO7KOez2shpivXgV0cEXo13crQYQ9WOWmjfyxFX4okMTuaf-_nKJmo5RjqYQc5FXF4tfV2XLZhWpEcOq_iRa7NJ7kXhIQ8a-9gHJHChUqiTiu1pDpSns/s320/Chicken+%2526+Ribs.JPG" width="320" /></a></div><br />
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The finished product will be out of this world!!<div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-88208605769795214892011-03-22T09:43:00.000-05:002011-03-22T09:43:20.641-05:00How to Get a Chicken Drunk!Who doesn't like a good smoked chicken? Last week I made a drunk chicken on the smoker. This is one of the easiest recipes one can do in the smoker and not make a mistake. <br />
<br />
You take a medium to large whole chicken, the rub of your choice and a small amount of alcohol (drinkable) that you prefer and you're ready. <br />
<br />
Make sure that the chicken is thawed and has been cleaned inside and out. Coat the chicken with your favorite rub and let sit for about an hour for the rub to settle in and add a lot of flavor to the chicken. <br />
<br />
I use a post for the liquid and to hold the chicken upright. When the fire is ready take the chicken and place on the post. I used a combination of Amaretto and Blackberry Brandy and Italian spices for flavor and filled the post prior to placing the chicken on it. <br />
<br />
Build your fire and get your wood chunks for smoke ready. I used an oak lump charcoal and hickory wood chunks for this cook. I tend to like a heavy smoke flavor and use the wood chunks throughout the cook. You can use a light smoke for the first hour and then not add any more wood chunks for a milder flavor.<br />
<br />
Place the chicken on the center of the smoker rack and maintain a temp of 250 degrees for about 3 hours. Once the chicken reached an internal temp of 165 degrees I removed the chicken from the smoker and wrapped in heavy foil to rest. <br />
<br />
The combination of the liqueurs and smoke added a real nice flavor to the chicken and brought in a nice juicy meal.<br />
<br />
Give it a try and let me know how you did.<div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-60227938001834514072011-02-09T19:05:00.001-06:002011-03-02T21:06:44.375-06:00Let's Smoke Some Cheese!Who doesn't like smoked cheese? <br />
<br />
I for one love it. After reading several articles about smoking cheese I decided to try it myself. The first time was an adventure for sure. Preparation is fairly easy and does not require much at all. Cheese, a cutting board, parchment paper, a cookie sheet, a 14oz can, mesh, 2 pop rivets, wood chips and a smoker.<br />
<br />
The first thing we need to do is assemble the can. Take a 14 oz soup can made of steel preferably. Cut both the top and bottom off. Use some kind of mesh with a fairly tight weave. Fold the mesh up the sides of the can and attach it to the can with the pop rivets.<br />
<br />
Now you are ready to build the fire. Usually I wait until I am cooking in the "ECB" and use a couple of pieces of charcoal from that fire to place in the can. I will smoke the cheese in the horizontal smoker as I can control the heat from the can better. You only want to use a <span style="color: red;">SMALL</span> fire so that you don't raise the temp up too high.<br />
<br />
The temp <span style="color: red;">MUST</span> remain low so that the cheese does not melt. Add a mix of wet and dry wood chips to the fire. This will help keep the temp down. It will also give a <span style="color: red;">LOT</span> of smoke to the chamber. The goal here is to add smoke to the cheese and not cook it. Keep the smoke rolling for about three hours. Depending on the thickness of the cheese and how much is in the smoker you can adjust the time longer or shorter to get a good full smoke flavor.<br />
<br />
After the cheese comes out of the smoker you will want to wrap it in plastic wrap and place it in the refrigerator for a week before using. The plastic wrap will allow the smoke to penetrate deeper into the cheese and even the flavor.<br />
<br />
Try this simple idea and enjoy some real intense flavor with your cheese!<br />
<br />
<br />
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<br />
I don't know how I did the original post to this blog for Holiday Leftovers but, boy did I blow it!<br />
<br />
Well on with the Correct info:<br />
<br />
On New Year's Day I smoked a bone in ham. It came from Smithfield Hams and was a spiral sliced ham. While it comes pre-smoked, I prefered to add some apple to the flavor. Was it Gooooddd! But what do you do with the rest of the ham when your done with the meal and the sandwiches and any other way you use the last of it up?<br />
<br />
Well I made a nice ham salad and soup with several simple ingredients and no trouble.<br />
<br />
Take the ham bone and carve the rest of the meat off the bone into chunks placing them into a large bowl. Next take the chunks and run them through wither an old fashioned meat grinder or food processor. I used the meat grinder and got the consistency of ground beef. Then add the following ingredients:<br />
<br />
About 1 pound of ground ham <br />
1/2 cup of dill relish<br />
1 TBL Sp of chili powder <br />
1/4 cup of mayonaise<br />
1/4 cup of mustard (yellow, stone ground or spicy - your preference)<br />
1 tsp lemon juice<br />
<br />
Mix well and add salt and pepper to taste. Chill and it's ready to serve!<br />
<br />
<br />
For the soup take the balance of the bone and put into a stock pot or sauce pan and cover with water. Put on the stove and simmer for about two hours. This will reduce the bone and any meat not already removed will fall off the bone and go back into the pot. <br />
<br />
Once the bone has simmered then take it out of the pot and clean off the rest of any remaining meat. Now add the following to the pot:<br />
<br />
1 TBL Sp. Garlic<br />
1 28oz can of mixed spiced greens (collards, turnip, mustard)<br />
1/2 stick of pepperoni diced into small pieces<br />
1 TBL Sp. crushed red pepper<br />
1 small onion chopped<br />
<br />
Simmer on the stove and reduce the soup stock down so that it is thin enough to stir without trouble but not so thin that it splashes when stirred.You want the consistency of soup not a vegetable served as a side dish.<br />
<br />
Top with your favorite grated Parmesan cheese and Enjoy. Add Garlic toast and this will chase the winter blues away!!<br />
<br />
<br />
Enjoy the New Year and Come Back Soon!<br />
<br />
John<div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-10876397420378484312010-11-06T22:10:00.021-05:002010-11-06T23:05:45.278-05:00The Great Thanksgiving Day Turkey Smoke!Avast Ye Smoke Crazed Lubbers,<br />
<br />
As we look forward to the Thanksgiving Holiday I wanted to take a moment to pass along this Great Rub recipe I made for the guest turkey. If you like a sweet rub this is one you will enjoy for years to come.<br />
<br />
Last week I made turkey breast that was a Great test for this rub. I used my ECB (el cheapo brinkman<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=wwwprimericac-20&o=1&p=8&l=bpl&asins=B000LNTPIO&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=wwwprimericac-20&l=btl&camp=213689&creative=392969&o=1&a=" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />) with oak hardwood lump charcoal and pecan wood for the smoke and a combination of 50/50 orange juice and water in the water pan.<br />
<br />
The Rub:<br />
<br />
4 Tbl Sp Dark Brown Sugar<br />
1 tea Sp Italian Seasoning<br />
1 tea Sp Chipotle Pepper<br />
2 Tbl Sp Sweet Paprika<br />
2 Tbl Sp Garlic Salt w / parsley<br />
1 tea Sp Onion Powder<br />
1 tea Sp Cumin<br />
1 Tbl Sp Kosher Salt<br />
<br />
Just mix and use. I gave the breast a light coating of yellow mustard and a generous coating of the rub. Let sit for a couple of hours and began the cook. Three hours later out she came. Moist, dark in color from the smoke and tender. I wrapped the breast is heavy foil and let rest for about 30 min before cutting.<br />
<br />
This was an easy and delicious way to make a juicy Sunday meal.Topped off with some baked potatoes and veggies and you're ready to eat!! <br />
<br />
Arr, Have a Happy Thanksgiving!<br />
<br />
Till next we meat again, Matey. May the wind be at yer back and the sea be calm as ye pursue the "Q"<br />
<br />
<a href="http://www.amazon.com/s/?ie=UTF8&tag=wwwprimericac-20&link_code=btl&camp=213689&creative=392969&search-alias=outdoor&field-keywords=smoker%20accessories" target="_blank">Search Amazon.com OutdoorLiving for smoker accessories</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=wwwprimericac-20&l=btl&camp=213689&creative=392969&o=1&a=" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-38184266562887075782010-09-05T09:30:00.000-05:002010-09-05T09:30:29.704-05:00Ribs, Glorious Ribs!!Now that you have tasted your Best BBQ Ever you will want to try to make Ribs!! When you go to a party that the host serves ribs are you glad or after tasting them are you disappointed?<br />
<br />
Well to help you have the best party's where your friends are asking who did the catering? You can tell them that it was you and blow their taste buds to the next level!<br />
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The first thing you will want to do is select a set of ribs to serve. I prefer the spare rib for the extra meat and better texture than the baby back. We'll talk about the beef short ribs another time. You will want plenty for each person to enjoy at the least a half rack or full slab depending on their appetite.<br />
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Once you have selected the ribs you will want to prepare them for the rub to marinate them overnight. Select the rub you like the best or make one of your own and lets begin. You will notice a membrane on the back side of the ribs. This you will want to remove. It will not do you well to have a great tasting set of ribs ruined by the membrane on the back getting stuck in your guests teeth.<br />
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To remove the membrane lay the ribs flat on the surface and using a blunt knife to insert it under the edge of the membrane and separate a small area from the end. The flap that you create can be then grabbed with a cloth towel and pulled off. Just grab and pull. The towel will keep the membrane from slipping out of your grasp.<br />
<br />
Once removed then use a small amount of yellow mustard on both sides of the ribs and coat both sides of the ribs with you rub. The rub will penetrate into the ribs when you let them marinate overnight in the fridge. You can let the ribs marinate for less time if you wish or have a short time to prepare. Wrap the ribs in clear plastic and put into the fridge or a cooler. If you choose to shorten the process you will want to wait at least 3 hours to marinate the ribs allowing the flavors of the rub to penetrate as far as they can.<br />
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When they have marinated to your satisfaction, pull the ribs out and let them come up to room temp. Go and start your smoker and get it up to temp. Select your wood for the flavor you like and get prepared for the best ribs ever! I prefer to use pecan, but apple and hickory work great as well. <br />
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Depending on your equipment and how hot you get your fire you will be enjoying your ribs in as little as 3 hours or about 6 hours at the latest. You will want to keep the temp at about 250 degrees and have your smoke for about half of the cook time. Keep your ribs moist by applying either a spray mixture of apple juice and water, 50/50 is good, or make a thin mop to baste with. You will want to apply the mop or spray about every 30 minutes after the first hour of cooking.<br />
<br />
Your ribs will be done when you attempt to pick them up and there is a slight bend to them in the middle and the meat has pulled back from the ends of the bones. The temp of the meat will be about 160 degrees.<br />
<br />
Now I'm not a big fan of sauces, but I came across a recipe that is wonderful with ribs. I'll share the sauce at another time. If a rib is done correctly it should have enough flavor and moisture not to need a sauce. A sauce should compliment the meat and not cover it up.<br />
<br />
I hope you enjoy making Ribs, Glorious Ribs!<div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-36889154806704352502010-08-25T23:23:00.000-05:002010-08-25T23:23:42.223-05:00How to get started in Making the Best BBQ Ever! Lets begin with the basics. I got the BBQ bug several years ago when I was with the Chamber of Commerce in Springville, AL. and we held a KCBS sanctioned competition and Wild Game Cookoff. I saw so many different styles and equipment I did not know which way to go next but, I was inspired!!<br />
<br />
Before I began to make my own BBQ I did a lot of online research to find the best ideas I could. I went to a lot of cookoffs to ask questions about equipment and rubs and sauces. My funds were limited and I did not want to waste any of my hard earned money. What I found out was that there are MANY, MANY, MANY different ways to make BBQ. What type of smoker, wood, charcoal, rubs, mops and special secret ingredients. How Confusing!!<br />
<br />
So to get started I just bought an inexpensive horizontal smoker that I made a couple of minor modifications to to allow for better temperature consistency. This cooker served me well for a couple of years until I found a Great deal on another inexpensive upright bullet style cooker which I fell in love with. I have better heat control and longer burn times with the upright than the horizontal. I'm all about less effort for a great result.<br />
<br />
In making my first Boston Butt, Pulled Pork, or just plain BBQ, I made the Rub in the last post and took a small amount of yellow mustard and spread it on the meat and then applied the Rub to it. The mustard will not add any flavor to the meat but gives the Rub something to stick to. Let it sit overnight wrapped in plastic wrap in the ice box. This will allow the spice flavors to incorporate into the meat and give it a lot of flavor.<br />
<br />
Next take the meat out of the ice box about two hours before you put it on the smoker to get up to room temp. This will stop the meat from stealing some of the heat from the cooker when you put the meat in to cook. Add just a dusting of the Rub once again before you place the meat on the cooking rack. Get the smoker up to about 250 degrees. Use a mix of water and apple juice in the water pan of the smoker. Place a couple of chunks of either a fruit wood, like cherry or apple, or pecan on the coals for the smoke. Put the meat in and LEAVE IT ALONE!! There is a saying amongst competitors that goes "If your lookin you ain't cookin". It will take about 10 to 18 hours or more for the Butt to cook thoroughly. You will want to use the chunks of wood for smoke for about the first four hours. <br />
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You will want to check the temp of the meat with an internal thermometer at the thickest point of the meat near the bone if there is one in it. It should get above the 180 degree mark when it is done. The temp will sit at about 160 degrees for a long time. Don't worry or rush it. Let it get there naturally. You want it to look like a meteor when it comes out of the smoker!<br />
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When you take the Butt off the smoker you want to wrap it in tin foil and a towel and let it rest for a while to let the juices inside to return to their place deep in the meat. The meat will continue to cook for a short time when you wrap it. It is normal to see a rise in temp of the meat. Don't worry just prepare yourself for some of the Best BBQ Ever when you eat. The smoke ring inside the meat should be a reddish color that is approx 1/4 to 1/2 inch into the meat. <br />
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After it rests for about 25-30 minutes you can begin to Pull it Apart. <span style="color: red;">CAUTION</span> - the meat will be very <span style="color: red;">HOT</span>!! Use a pair of large forks, like bear claws, to pull it apart or some heavy duty bbq gloves and get in there and pull by hand! The meat will just fall apart if it has completed cooking and you will have some of your Best BBQ Ever!!<br />
<br />
Friends and family will be impressed and you will be making some new friends when the word gets out about how good you make Your BBQ!!<div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-56104605994209147262010-08-14T12:43:00.000-05:002010-08-14T12:43:44.409-05:00Making A Rub for All Yer "Q" and Other Such Things... For several years I to traveled extensively for work and liked to to the places that the locals thought were the best. The smaller the hole in the wall the better the food. And the big chain places were, well, just the same ole, same ole. <br />
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Have you ever gone to a restaurant and left thinking "I COULD HAVE DONE GETTER THAN THAT!" Just like we all can make a better burger than the fast food places you can make Better more Flavorful Tasting BBQ at home too!!<br />
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The Rub is the main character in the production. If you have favorite spices you like to use then by all means use them in your Rub. Most rubs will be sweet, zesty, <span style="color: red;">HOT</span>, aromatic or unique in some way.<br />
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You can buy some very good rubs sold by Competition BBQ teams or you can make your own. I have done both with AWESOME results. If you make your own you can control the amount of <span style="color: red;">HEAT</span> and Sweet in your rub. And a good balanced Rub can be used on everything from fish, vegetables, beef, chicken and pork.<br />
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If you try to experiment with a Rub try to use amounts that will convert to larger sizes well. You know, Teaspoon to Table Spoon. 1/4 cup to a Full cup and so forth. The only caution I will give is if you are SALT sensitive then adjust the amount you use when you make your own Rub.<br />
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Here is a Rub that I use the most often. It is slightly Sweet with subtle <span style="color: red;">HEAT</span>:<br />
TBL = Tablespoon<br />
Tsp = Teaspoon<br />
<br />
1 TBL spoon Paprika - Spanish or Hungarian. Sweet works well too.<br />
1/2 Tsp Cayenne Pepper - Adjust to <span style="color: red;">HEAT</span> your tolerance<br />
1/2 Tsp Garlic Powder<br />
1/2 Tsp Onion Powder<br />
1 1/2 Tsp Salt - I use the large ground Kosher Salt<br />
1/2 Tsp Ground Black Pepper<br />
1 Tsp Ground Cumin<br />
2 1/2 TBL Dark Brown Sugar<br />
1/8 Tsp Ground Cinnamon<br />
1/8 Tsp Ground Cloves<br />
1/8 Tsp Ground Nutmeg<br />
<br />
So fire up the old pit and enjoy your adventures in BBQ and let the Good Times Roll!!<div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0tag:blogger.com,1999:blog-3636090623705677118.post-31432819121369286602010-08-09T22:19:00.002-05:002010-08-09T23:22:51.815-05:00Food For Thought or Think About your "Q"<div class="post-body entry-content" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #990000;">One thing that I have learned from doing my own Low and Slow BBQ at home is that I can control the flavor of the meat better than the BBQ Shacks in town. I get to choose the meat, the rub, the wood for the smoke and the combination of liquids to add to the water pan for my smoker to enhance the flavor to the fullest!<br />
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Do you like your BBQ sweet? Or do you prefer a sharper flavor? Do you like aromatic flavors or subtle ones? When you smoke your own meats you decide how it will turn out. The local BBQ shack does not give the general public much thought when it comes to flavor. Yes, they will use a rub that they create and sell, and use the same wood all the time for the sake of consistency, but they don't step out on the limb and give BOLD and FLAVORFUL tastes!!<br />
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I like the meat I put into my mouth to say "Wake Up"! "Can you guess what the secret ingredient is this time"? Never be intimidated by the process of smoking your own Pulled Pork, Ribs, Brisket or Chicken. Be adventurous! I know how you feel. Scared to death to ruin the meal. But, what I found out was that the process is much simpler than I thought it was. Yes, I made some mistakes, but the meat I chose was forgiving to a beginner like me!! The meat made ME look GOOD!<br />
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The first time you attempt to smoke a pork butt you will feel both scared and exhilarated. The pork butt takes a while to get past the 160 deg threshold that it hangs at before getting to the 180 deg you need to get to for the meat to pull apart easily. This is normal and will make you think that you did something wrong. You did not! You will then taste the BEST BBQ you ever put into your mouth bar none!<br />
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Experiment with the rub and the wood. I prefer a pecan or apple wood for a mild smoke flavor. You can use a hickory for bold or mesquite for a bolder taste. Mix up the spices according to your tastes and favorites. Be creative and you will enjoy your BBQ better than the shack in town!! Who knows you may even be asked to make more for family and friends once they get a taste of your BBQ!! </span> <br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span> <br />
<span class="Apple-style-span" style="color: #990000;"> Arr, Come, Lets Begin Our Journey Together!!</span></div><div class="blogger-post-footer"><a href="http://4e397mklybozs2v4kjfbqj0w8e.hop.clickbank.net/" target="_top">Click Here!</a></div>Pig Pyrates BBQhttp://www.blogger.com/profile/04401066281308582885noreply@blogger.com0