Saturday, December 18, 2010
Friday, October 15, 2010
Friday, April 23, 2010
Blind Pig BBQ finished 40th overall, not as well as I had hoped but respectable. The highlight for us was a 13th placing in chicken using a new method for the first time. The result was slightly crispy, bite-through skin with tender smoky meat. Hopefully I can reproduce this at the next competition.
Our ribs sadly finished 52nd and I thought they were as good as I ever made in the past… OK maybe they needed to be a little more tender, I’ll work on that!
The pulled pork came in 57th and I’m surprised it was that high. And our brisket bottomed out at 73rd place. These are the two entries that finish 2nd and 3rd at last years NJ State BBQ Championship in North Wildwood, NJ… what the hell…
Saturday, February 13, 2010
Saturday and I'm on the roof sweeping ankle deep water over the frozen eaves box and into the yard. The solid ice in my down spout wasn't defrosting any time soon so I made a decision to punch a hole in the side of the eaves box to allow the water to flow off the roof. At least the leak in the back room ceased but now there's something else to fix in the spring.
Friday, January 22, 2010
2 cups turbinado sugar
2 1/2 cups sea salt
12 juniper berries
12 whole cloves
12 black pepper corns
3 bay leaves
3 sprigs of thyme
1 Cinnamon stick
1 piece mace crushed
1 TBS red pepper flakes
1 dried cayenne pepper crushed seeds and all
4 1/2 quarts water
I cooked the ribs the same way that I like to do the corned beef brisket, in a pot with just enough water to cover meat, some black pepper corns, red pepper flakes for some more heat, and about 4 crushed garlic cloves. Bring this to a boil then reduce and simmer for 3 hrs.
I finished the ribs by sprinkling on some of my BBQ brisket pepper rub and hit them under the broiler for a minute or 2 to firm them up. The meat just came right off the bone, it was juicy and had that intense corned beef flavor that I love. The addition of the cayenne pepper gave it a nice spice and heat. It was great to be able to pick it up using the exposed bone as a handle. I paired it with my homemade colcannon (mashed potatoes, cabbage and green onion). They definitely met my expectation and satisfied my caveman-like carnivore cravings.
Next batch of ribs I brine are going to be finished on the smoker, cooked low and slow with some hickory and cherry wood... Pastrami on a Stick?!
Sunday, January 17, 2010
Here's the recipe I came up with to try at home:
Goya Salsa Picante hot sauce