From DukeBurger at SMF – July 17, 2016.
Stuffed with pulled pork, BBQ Sauce and chunks of mozzarella and wrapped in a single slice of bacon. Can’t believe how good this was…
Smoked at 300 for one hour with hickory on the trusty kettle.
July 18, 2016
Thawed a two-bone and a three-bone roast. Removed silver skin from ribs. Rubbed with Stubbs Hot Pork Rub about 5 hours before start and then about 2 hours before sprinkled liberally broken dried rosemary. Left out for the hour before the cook.
Preheated oven to 350 with No.12 cast iron skillet. Seared sides of roasts as much as possible in a skillet that was not hot enough (only 350 minus what it cooled of from searing the previous sides). But it did add color. [Could have done this on the stove but by the time it was hit with convection roast at 400 it got crispy. Color was likely all it needed.]
Once all meat sides were browned turned them bone side down, inserted the ThermoWorks meat probe and set the oven to 350 convection bake. The IT was at 55. The IT temp rose consistently at about 1 degree every 2-3 minutes.
Once it got to 135 reset the oven to convection roast at 400. Once the meat was sizzling we added four ears of corn broken into eight halves around the meat in the skillet. The corn was coated with butter and sprinkled with cajun seasoning.
Having left the door open to add the corn plus the room temp corn the meat began rising after 15 -20 min. Once the meat reached 145 pulled it and left the corn in the skillet with the rendered fat as it needed to cook more. Used the tongs to spin the cobs in the grease to coat them. Once the kernels had a few blacked spots pulled the skillet to the cooling rack.
Cut one roast into three chops and served to Mary and Kelley along with the corn and our first try at Ree Drummond’s Pinto Beans. Piper and Olivia had spaghetti and marina sauce as they needed to eat earlier being 2 and 4 years old.
The roast/chops were good, moist and tender. The crust could have been crisper and spicier but it would have been hard not to over do it. The beans were a good change and will try them again. The corn was the hit. Mary and Kelley rave and Olivia and Piper liked the ears I did without any cajun seasoning.
From his potato salad recipe. This was good as a dip and would be great on other salads.
- 1 cup mayo. His called for 1C.
- 1/2 cup yellow mustard.
- 3/4 cup chopped dill pickles
- 1T dill pickle juice
- 1T black pepper
- 1t kosher salt
July 8, 2016
Bought a 1-1/4″ thick steak at Winn Dixie. Seasoned it with black pepper and seasoning salt/tenderizer in early afternoon.
- Pre-heated Sportsmans Gas Grill until EVO on grate began to smoke.
- Put meat on one side and turned that side off. Closed lid as first step in reverse sear. Left other side on high.
- Three minutes later flipped meat side to side on high and turned it off. Turned now empty side to high and closed lid.
- Repeated about 3 times for 2-3 minutes each. During this phase grilled thick sliced zucchini on the other side with burner on high.
- Left it on over burner on high and flipped it twice after about 3 minutes each side until muscles pulled into identifiable pieces slightly and fat was rendering.
- During the flipping over high
Rested maybe 15 minutes until cut and eaten. Nice reddish center with good browned outside where flames from rendered fat onto the burner guard had kissed it.
July 5, 2016
Bought 3 lbs headless shrimp in Bayou la Batre–16-20 count–Louisian Seasoning bag, and a bottle of concentrate.
In an 8 quart pot added about:
- 5 qts water; seasoning bag,
- 1/4 cup table salt;
- large lemon cut in half, squeezed and torn in to quarters.
Brought it to a boil then simmered for a while then turned off to steep for a total of about an hour.
- Took shrimp off ice for about 20 minutes after rinsing.
- Added maybe 2 tbls concentrate to the water mixture just before it came to a boil and some cayenne that was maybe 1-2 tsp. Should have added at least 1 tblsp as could not tell it was even there.
- Once it was boiling added shrimp. Watched for shrimp to float.
- After maybe 5 minutes removed lid and found 5+ floating. Added maybe a quart of crushed ice. As it still seemed hot enough to still cook the shrimp added more ice. Pot is now full of liquid.
- After 20 minutes of soaking removed the shrimp and added ice cubes to complete cool down.
Shrimp were:
- Cooked about right although not crunchy they were not chewy/tough.
- Salt level was fine as not noticeably salty nor did they need salt. Seemed like it could have used something to give the flavor more punch.
- Seasoning was also mild. Did not have the pungent shrimp boil aroma or taste we like. Could not tell the cayenne had been added.
- Good but not Great.
We have used this for over 20 years on pork and occasionally chicken.
1 cup salt
1/4 cup Chili Powder
1/4 cup paprika
1/3 cup garlic powder
1/3 cup cayenne
1/2 cup ground dry rosemary
1/2 cup ground black pepper
Makes about 2-1/2 cups
From page 121 of my copy of Legends of Texas Barbeque.
In “Uglesich’s Restaurant Cookbook,” author John Uglesich says that chef Paul Prudhomme inspired this seasoning. It was used on all grilled products before they were cooked at the restaurant.
Uglesich’s grill seasoning
- 4 tablespoons salt
- 1 2/3 tablespoons cayenne
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1/2 cup sweet paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon plus 3/4 teaspoon black pepper
- 1 tablespoon plus 3/4 teaspoon white pepper
- Pour all ingredients into an airtight jar and shake until well blended.
Creole Seasoning Blend by JOSLYN
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt
[This is 20 tbsp so 1:30 Accent is 2 tsps of accent.]
From http://allrecipes.com/recipe/38214/creole-seasoning-blend/
From http://www.nolacuisine.com/2005/07/22/creole-seasoning-recipe/
1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper [or 4.5 Tbsp]
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano
Combine all ingredients and place in an airtight jar or plastic container.
Makes about 10 oz.
If adding Accent at 1:30 the above is 32 Tbs (2-1/2 C) so add 1T of Accent and delete 1T salt]
April 2017 – Made a batch and tried it on various things.
From a Post at SMF – This is the recipe for Tony Chachere’s cajun seasoning in the green can that most of us use.
1-26 oz box of salt
1-1/2 oz fine ground black pepper
2 oz cayenne pepper
1 oz garlic powder
1 oz chili powder
1 oz msg (accent) [1 of 26+1.5+2+1+1=31.5 OR 1 part Accent to 30 parts of everything else]
I always halve the salt in this recipe and if you want it spicy, double the cayenne.
I Tbl olive oil
1/4 cup minced yellow onions
2 tsp minced garlic
1/4 tsp salt
1/2 tsp cumin
!/4 tsp coriander
1/8 tsp dry oregano
Saute lightly stirring often all the above.
I can Rotel tomatoes (10 oz.)
Simmer 2-4 minutes then add:
I cup canned black beans that has been drained and rinsed
I cup fresh sweet corn, cut from the cob
Simmer 5 minutes or until hot then add:
1/4 cup thinly sliced green onions
2 tsp fresh lime juice
June 26, 2016 – First time to make this. As the average size can of black beans is 2 cups we made a double batch. It was good but not great as it needed cilantro. Mary added some and it only got better as it aged between meals. The beans were the HEB brand and they did not seem to a little bland.
Based on recipe of similar name in the New South Grilling book by Robert St. John of Hattisburg MS.
June 26, 2016
Nice 7.75 pound butt with a thin fat cap slathered with yellow mustard then rubbed on Stubb’s hot pork rub. Put in MES about 5:30 AM after it came to 250. Ambient temp was in the high 70s and at the end of the smoke phase it was in the mid 80s. Humidity was 59% before sundown.
6:00 am – Temp has settled down after worrying with the smoke. Meat grate (third from the top) with air probe is at 260. On the fourth grate is an alum pan to catch the drippings for finishing sauce. Pecan chips in the tray had apparently caught on fire so pulled it and set in the driveway. Had AMNZTS half full but began burning too deep and I left the low flame burn too long before blowing it out. So, had more smoke than preferred. Let it burn and waited for grate temp to come down to 250.
7:00 – Set temp is 250 but grate is cycling around 260 so lowered set temp to 240. Thin blue smoke is steady from the AMNZTS with hickory pellets.
9:00 – No more smoke so opened, added aluminum foil fillers to TS and filled the front 1/3rd with Hickory pellets. Re-lit.
11:30 – Set is at 240 and grate is 255. Good thin smoke almost invisible.
12:45 PM – Pulled it from the MES, wrapped and into the convection oven on bake at 300. IT is 160.
2:45 – IT is 205 so turned off the oven and left it in there wrapped.
4:00 – Have not opened the door an even though oven has been off the IT is still 203.
5:30 – Removed from oven with IT of 190. Bone slide out clean. Meat was very tender and moist. Large muscle fibers cut easily. Pour on some hot Finishing Sauce made as described below.
Finishing Sauce
When alum drip pan had cooled poured the liquid part into a 1C measuring cup and there was a little less than 1C. Put in refer to harden the fat to skim off. Fat was 2/3rd of the liquid. When butt had sat for 15 minutes or so outside the oven, poured the jus out of the foil wrapper into a sauce pan. Added the jelled jus from the drip pan. Let sit for 15 minutes or so and skimmed off some of the warm grease. Poured it into a measuring cup and added equal amount of Apple Cider Vinegar; a double shake of black pepper, a little cayenne pepper and some granulated garlic. Heated it back to a boil and immediately turned it off to sit maybe 20 minutes. Poured some on a small pile of pulled pork.
Conclusion
Had a great meal of smoked pulled pork, Black Bean, Corn and Tomato Relish (from New South Grilling book) and Mary added fresh cilantro, cole slaw with Chef John Folse’s dressing and a slice of Ciabato bread from HEB. The pork was tender and moist especially due to the finishing sauce.
It could have had a bit more spicy as the bark did not have a zing. Dipped it into cold (should have warmed it) Senate BBQ Sauce. The bark seemed dark that maybe resulted from the higher cooking temps as there were times when the temp went up to 280 for no reason. Maybe that burned off some of the zing in the rub or maybe there was not enough to begin with.
Original from bbqaoa.org’s newsletter on June 24, 2016
Ingredients
1 1/2 teaspoons ground black pepper
1 tablespoon dried oregano
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon seasoned salt – [use garlic salt or kosher as seasoned salt has all the above and sometimes corn starch]
1 (3 pound) boneless beef chuck roast
Directions
Prepare your smoker with hickory wood or pellets. Preheat Smoker to 180 to 200 degrees.
Combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt. Mix thoroughly. Take the rub and generously cover the entire chuck roast. Place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. Place the meat into a roasting pan, and seal tightly with aluminum foil. You will now finish the Barbacoa in the oven.
Preheat oven to 325 degrees. Bake the barbacoa in the oven for 1 1/2 hours more hours. It will be very tender at this point. Let the meat rest for 20 minutes. Take a few forks and shred it all up.