Meat
Meat
I noticed that my friend, the good Doctor and Reverend Biggles of Meathenge, was reduced to posting a photo of chicken in a pot this morning. The struck me as the perfect occasion to rub his nose in the pulled pork I smoked for 12 hours on Thursday.
You can find a recipe for the dry rub here and the sauce here.
I noticed that my friend, the good Doctor and Reverend Biggles of Meathenge, was reduced to posting a photo of chicken in a pot this morning. The struck me as the perfect occasion to rub his nose in the pulled pork I smoked for 12 hours on Thursday.
You can find a recipe for the dry rub here and the sauce here.
8 Comments:
Reduced? Never!
How'd it taste? Succulent? Smoky? Dang, I could use some of that.
Time for coffee and my pretend smoke.
Biggles
Doc,
Wonderfully smoky!
Ok, Kevin - that's just perfect! Funny how life turns the tables: now you have a grill and I'm living in an apartment with no outdoor space...however, sometime before the end of this year the grill will be out of storage and the FIRST THING I'm going to do is get me a butt and smoke it until it falls apart...with your rub (I'll prolly add some cumin but nice touch with the lemon peel)...I can't wait...thanks for whetting my appetite...
Stephen,
That rub really should have some cumin in it -- I'll make a note. I don't know how you feel about sugar in the rub, but I don't add because I like a somewhat swwet sauce.
Next summer, though, you and Biggles and I need to host some sort of BBQ event -- not grilling, but realy barbeque.
And hey, I've discovered a grill pan is OK for some things and I actually like that little stovetop Cameron smoker for others -- doesn't give you a proper grilled crust, but it does produce real smoked flavor.
Now you've got my attention. Twelve hours? I'm very curious what smoking apparatus you are using. Looks wonderful and reminds me that I need to arrange a barbeque soon.
Ed,
Barrel, wet smoker. Seven pound shoulder. This one is diiferent from the one I bought 15 years ago and it's harder to control the fire so I ended up doing the last three hours wrapped in heavy foil in the oven at 225F. It came out perfect. I even managed to shred 5 pounds of meat by hand before my hands started cramping.
Looks like a mighty fine smoke ring there! Doing a brisket this weekend myself.
Andy,
Good luck with it.
Post a Comment
Links to this post:
Create a Link
<< Home