Archive for BBQ

BBQ Pork Picnic Smoked Homemade Rub

Jasonweb / May 24, 2010 / No comments

Haven’t added a BBQ post in awhile but I had pics that I took on a recent cook. The Pork was purchased in a cryovac package that weighed 23.04 lbs. I had no specific plans so I thought I’d cook it for future meals. I had plenty of leftovers which I like to divide in small portions into Foodsaver vacuum bags and freeze them. The Foodsaver vacuum sealer works great and keeps the high quality and freshness for the spur of the moment BBQ treat without going through the whole smoker set-up and cooking.

I’m always tweaking with the homemade rubs with all the spices I have on hand. I have a great source of local stores here who provide bulk selection of almost everytype of spice in whole or ground. Being in California we have a large selection of sundried Chili’s which then can be dried a little further in a oven at a low temperature and then ground in a coffee grinder for a fresh spice kick.

Here is a recent BBQ rub batch that I used on this cook that worked well.

  • 8 TBS – Chili  (ground new mexico, pasilla ancho pods)
  • 8 TBS – Brown Sugar
  • 4 TBS – Kosher Salt
  • 4 TBS – Garlic Powder
  • 4 TBS – Onion Powder
  • 4 TBS – *Garlic Minced (blend pre-bought with red pepper flake, kosher salt)
  • 2 TBS – Fresh Ground Pepper (coffee grinder – medium grind)
  • 1 TBS – Oregano Dried
  • 1 TBS – Turbinado Sugar (sugar in the raw type)
  • 1 TBS – Celery Seed
  • 1 TBS – Old Bay Seasoning
  • 1 TBS – *Pepper Herb (blend pre-bought with red pepper and rosemary, kosher salt)

*The pre-bought Garlic and Pepper blends are pretty basic and no surprise ingredients so you can make your own. Each of them has a little Turbinado sugar added and Kosher salt. I buy them in bulk and use them on a lot of meals including my breakfasts.

Herb Pepper

Garlic Pepper

Started 10am with the Weber Smokey Mountain with 2 Chimneys full of Kingsford and added around 4-5 good chunks of Hickory and Apricot wood. I used the waterless water pan wrapped in aluminum foil and adjusted the lower vents for temp control. I added the Pork Picnic when the WSM was @ °250 and the temperature quickly lowered to °240. I then adjusted the lower 3 vents so that vent1= off and vent2/3 were open 30%. At 4pm or 6 hours later I readjusted vents and the WSM was  @ °235 and the Pork internal temperature was °185 for the upper and °161 for the lower.

Final cook time was 12 hours and the Pork came off at 10:30pm when the pork was @ °190. Delicious cook and leftovers were allowed to chill and cool off before sealing with the vacuum sealer.

I have other BBQ cooks documented with pictures and more.

You can do a search or browse MY BBQ CATEGORY HERE!

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Smoked Turkey 7 Bean Soup

Jasonweb / February 10, 2010 / No comments

I used the Turkey carcass from the Super Bowl weekend cook to make a hearty stock with. The stock consisted of adding the the Turkey with additional dark meat in a roasting pan with carrots, celery, onion, garlic cloves and a little vegetable oil. The oven was set at 425° and I allowed it to meld together for about 5o minutes(or longer), turning it a couple times. After roasting I then added to a large stainless pot along with water to cover completely, Thyme, Peppercorns. Bay leaf . The roasting pan was deglazed with Brandy Liquor and a little water and added to the stock pot. High heat until boil then covered and left on low to simmer for a couple hours.

Making Turkey Stock

After a couple hours the stock was ready and I separated the meat from the bones and added it all again to the stock pot along with the following fresh ingredients. I would only add that the Kale and other fresh spinach should be added near the end.

  • Fresh Kale Bunch
  • Fresh Spinach 1/2 Bunch
  • 7 Bean Mix Raw-  After 5 Hour Water Soak
  • Whole onion
  • Baby Carrots
  • Celery
  • Thyme
  • Celery seed
  • Dried Cilantro
  • Tony Chachere’s Cajun Seasoning (salty, added by taste)
  • Garlic, Onion Powder
  • Fresh Ground Black Pepper
  • Fresh Cilantro (finishing herb)

When the stock pot came to a boil I let simmer again on low for a couple hours then taste tested and adjusted spice level again based on my preference. By this time the beans were fully cooked and was ready to serve. Perfect for taking a Smoked Turkey and adding fresh ingredients for making a hearty flavorful meal. I have plenty of leftovers for future meals making reheating a small portion very easy now that the major task of cooking a meal prep are finished.

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WSM Smoked Turkey And Salmon Superbowl Sunday

Jasonweb / February 8, 2010 / No comments

Turkeys And Salmon Just Added

For Superbowl Sunday BBQ I am cooking two Pre-Brined Turkeys and a fillet of Steelhead Salmon on the Weber Smokey Mountain (WSM). I am trying another injection to marinate one of the turkeys. It is Tony Chachere’s Butter Creole Injectable that included a injector with the marinade.

Tony Chachere Butter Creole Injectable's

The rub that I am putting on the Salmon will be a light combination of Golden Brown Sugar, Granulated Garlic, Fresh Ground Pepper, Salt, Light Dusting Of BBQ Rub and that is it. It needs very little and the end product will be fantastic. Even those who do not eat Salmon normally always try this and usually have seconds and are surprised they like it so much. I can eat Salmon all day so I love it, smoking it is a bonus and this is just the appetizer version. The appetizer version is cooked a little longer which firms it up and has less moisture  and allows for either Hot, Cold, or even room temperature serving. This is a casual way of serving where fingers are only needed. The salmon disappeared long before it cooled down as you can tell I was taste testing as soon as I took it off the smoker by breaking off small samples.

Salmon Fillet Sliced

Salmon Off Smoker

The Turkeys cooked fairly fast as the Smoker temperature was 350° for several hours and overall was on the WSM for around 4 hours total. I added a few fist size Hickory pieces to 2 full chimneys of Charcoal and still had plenty fuel left. The Turkeys were once again outstanding. I am beginning to prefer just to season the Turkeys with dry rub and other herbs as I feel it gives excellent results. The injection marinade from Tony Chachere’s was just ok. I only used 1/2 to 3/4 of the bottle and the Turkey was plenty saturated with enough as it was. The main difference was the texture, taste wise they’re both delicious. and each was very moist. It would be hard to really change the excellent taste of just adding a brined Turkey to the WSM with a little seasoning under the skin and dusted on top and inside the cavity.  You really can’t go wrong with a Turkey on the WSM and I enjoy trying new marinades, spices, herbs and will continue to mix it up.

There were plenty of Turkey and side dishes for leftovers. The Turkey carcasses will be used to make Turkey Stock and this will go into a 7 Bean Soup I’ll make later. I also will make another soup this time using noodles, celery, and carrots with the Turkey stock and meat.

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BBQ Beef Brisket And Pulled Pork

Jasonweb / December 31, 2009 / No comments

Just a quick post-

Used the WSM – (Weber Smokey Mountain) smoker to prepare some food before the Christmas party started the following day. I planned on starting a Beef Brisket and a couple Pork Butts along with some ABT’s which are stuffed Jalapeno peppers wrapped in bacon.

Here are some of pics that I took of the recent cook. There were plenty of leftovers which I packaged in vacuum sealed bags using my Foodsaver and sent them home with Family and Friends to enjoy later.

Category: BBQ / Tags: , , , , ,

Smoked Meatloaf – Bacon Wrapped and Other Versions Weekend Smoke

Jasonweb / September 19, 2009 / No comments

I haven’t done Meatloaf on the WSM (Weber Smokey Mountain) in quite a long time so while I was at the store I picked up the necessary ingredients and thought I would add a little variety to the cook this time by adding a few more ingredients. I purchased  4lbs Ground Beef, 2lbs Ground Pork, 1lb Bacon, Red and White Onions, Zucchini and the rest of the ingredients I already had at home.

So with the amount of meat that I purchased I was going to make two separate loaves and try different ingredients in each. While this would be fine, I figured what the heck, I’ll make 4 different loaves and see if I come across anything that is remarkably better than the other Meatloaves that I’ve had. A quick look around the kitchen to see what I had and I was off with my plan. Here is what I came up with for the 4 loaves. Before adding the unique ingredients of each I mixed all the meat together with the sautéed onions, red bell peppers, garlic, then ground pepper, corn flakes, saltines, oats, then lightly dusted with BBQ rub I had left from the Butt/Chuck smoke, after mixing with my hands I then added 6 beaten eggs and sectioned off 4 pieces to make the individual 4 loaves:

Meatloaf #1 – Double OG (onion garlic)

  • red and white onions diced (doubled)
  • garlic freshly minced (doubled)
  • red bell peppers diced
  • corn flakes, saltines, oats
  • eggs beaten
  • bacon wrap

Meatloaf #2 – Zucchini Mushroom

  • red and white onions diced 
  • garlic freshly minced
  • red bell peppers diced
  • corn flakes, saltines, oats
  • eggs beaten
  • zucchini diced
  • mushrooms diced
  • bacon wrap

Meatloaf #3 – Jalapeño

  • red and white onions diced
  • garlic freshly minced 
  • red bell peppers diced
  • corn flakes, saltines, oats
  • eggs beaten
  • jalapeño fresh (2) de-seeded diced

Meatloaf #4 – Salsa, Black Beans & Cilantro

  • red and white onions diced 
  • garlic freshly minced 
  • red bell peppers diced
  • corn flakes, saltines, oats
  • eggs beaten
  • salsa
  • black beans
  • cilantro fresh
  • chili spices(new mex, ancho pasilla)

After all the loaves where formed I placed each on wax paper and lightly dusted with BBQ rub.

The WSM was filled with 1.25 chimneys of Kingsford charcoal and Cherry and Hickory wood chunks. It was at 325° when I placed the waterless foiled pan on and then on the lower grate I added the Salsa Bean and the Jalapeño loaves. The upper grate was installed and the 2 bacon wrapped loaves (zucchi-mushroom, doubleOG) went on. I placed a probe in one of the loaves on the lower grate and one probe to the upper loaf to monitor temperatures.
First basting with the 2 different glazes came on when the loaves hit 155°, the WSM smoker was running around 295°. The bottom loaves got a glaze of ketchup and Tapatio hot sauce, chile powders. The upper loaves got a glaze of BBQ sauce, Ketchup, brown sugar.

After around 10-15 additional minutes the loaves reached an internal of 165° and I removed them from the smoker. The rested with a aluminum foil lightly covering the top then sliced and sampled. My impressions were the additional spices and salt could have easily been increased to all the loaves. Each had a very mild taste as I was very light on adding spices. There was no clear winner out of the 4 loaves we tried. Perhaps when the second or the third servings are devoured we’ll have a favorite. The Jalapeño was not spicy at all and I could’ve increased the amount added to that loaf. The Salsa bean loaf flavor wasn’t nearly as flavorful as I thought it would be with the strong ingredients added, especially the chili powder. They each were very delicious and had great smoke flavor and added depth with the glaze and different ingredients. I’m looking forward to the arduous task of judging the leftovers until they’re finished.

Bacon Wrapped Double Onion Garlic & Zucchini Mushroom Meatloaf

Salsa Black Bean Cilantro & Jalapeño Meatloaf

Bacon Wrap Zucchini Mushroom Sliced

Salso Black Bean Cilantro Sliced

Jalapeño Sliced

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