Category Archives: Barbecue

Barbecue, Pork

Ribs on the WSM

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I smoked 4 slabs of pork spares WSM International Smoke Day. I used salt, fresh ground black pepper, sugar, granulated garlic, onion powder, and paprika in the rub. For smoke, I used pecan chunks and also oak and hickory chips.

I let it go for 3.5 hours, then pulled them, foiled them, and put them in a cooler for one more hour. I think this was one of my better batches as far as flavor and texture.

The next day, I added in a little celery seed into the rub, but used just pecan chunks with the mesquite charcoal, and only cooked ’em for 3 hrs before foiling in the cooler. Getting better, I think, but still a ways to go from Williams‘ perfection.

I made a video talking about tips for making barbecue spareribs on YouTube

Aloha, Nate

Barbecue, Beef

Churrasco Taco

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I don’t eat beef that often but when I do, it’s usually grilled in some form. We had a beef tenderloin in the freezer that I took out and thawed. Then I made a chimichurri marinade based on this recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29257,00.html

I cut the beef tenderloin into 6 strips then pounded them to 1/4 inch thickness and marinated them for about 6 hours. Here they are grilling on the gasser.

They were great just chopped up and eaten on their own. It’s a really good marinade but I think the beef tenderloin didn’t need to sit for 6 hours, especially with all that vinegar.

We couldn’t finish it all that night, so I made tacos and quesadillas on another day. Here’s my taco with jack cheese and homemade salsa. Mmmm. I could have had another but I ran out of tortillas 🙁

Aloha, Nate

Barbecue, Poultry

Beer Can Chicken

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For most people, chicken on the grill means wings, drumsticks, thighs, or breast pieces that are laid down on the grates and cooked over direct heat. Chicken pieces are a lot easier to deal with, and they all cook at the same time so there is less chance of overcooked meat. (For food safety, you want to cook poultry until the juices run clear and no longer bloody.)

Doing a whole chicken, however, is a whole different animal. The bird has such an odd shape that doesn’t cook evenly. Grill the bird long enough to fully cook the dark meat, and you risk having dried out white meat. You have to find a way to cook the chicken until it’s done, while keeping both the white and dark meat moist.

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