Simon & Garfunkel Rub

Posted on by September 28, 2016

Credit for this goes to Meathead at AmazingRibs.com

This is a great poultry seasoning with the body of dried–not ground–herbs and much fuller flavor that the usual ground seasoning.

1 tablespoon dried crushed parsley
2 tablespoons dried crushed sage
1 tablespoon dried crushed rosemary
1 tablespoon dried crushed thyme
1 tablespoon dried crushed oregano
1 tablespoon dried crushed basil
1 tablespoon dried crushed bay leaf
1 tablespoon ground black pepper
1 tablespoon sugar

First made this in 2015 and love it anywhere we would use the commercial ground poultry seasoning.

Chicken Legs Smoked at Sundown – Dec 31, 2015

Posted on by January 25, 2017

During the 12/31/15 smoking of a pork butt at the farm I added chicken legs that had been salted and peppered with poultry seasoning on the skin side. They were positioned over the roast on a higher grill. By that time the charcoal was burned out and all that was burning was the small diameter (1.5-2”) pecan logs with their thin bark on a bed of coals and ash from earlier logs.

As noted in the entry for the pork butt the temp bounced early in that cook but during the chicken’s time it stayed above 220 but not over 250. There was always a good smoke stream from the top vent and the door that leaked too much.

When the internal temp with a bi-metal quick ready pocket thermometer read 140-150 I took them off and wrapped in aluminum foil.

I was concerned for too much smoke due to Meathead’s comments about that with poultry but found they had an identical smell and great taste of commercial, festival like, turkey legs. The color of the cooked leg was very dark brown with a few almost black areas–but no burned taste. The meat had the same red tint and firmness of the turkey legs. They were definitely not over smoked.

 

Pork Butt smoked at Sundown-Dec. 28, 2015

Posted on by January 9, 2016

12/30/2015 – Had thawed the pork roast in the frig for about 2 days. Removed fat cap and salted well. Returned to frig for about 18 hours dry brining..

12/31/201520151231_184129_crop

  1. 7 AM – Rubbed roast with Schultz’s Premium Seasoning and Rub received from Tim in Colorado.
  2. 8 am – Ambient temp is 60, breezy to windy and overcast. Stayed that way for the entire cook. Lite fire with 10+ briquettes under mesquite lump charcoal in the chimney. It light fine and dumped into the backside of the square fire box. Added more lumps beside and a few on top. Left it to stabilize but the box did not go above 130 and was very erratic—[likely due to the strong breeze and leaky door joints].
  3. 8:30 – Placed pork on the rack as temp seemed to be rising.
  4. 8:45 – Added on top of red coals am 8” long 1.5” diameter dry pecan log. As it caught the temp rose.
  5. 9:45 – Grate temp is 220 but seemed to be falling slowly.
  6. 10:25 – Temp had not recovered so added a second equal size log.
  7. 10:35 – Temp climbed up to and appeared to be staying above 220.
  8. 11:50 – Logs had burned apart and temp fell to 180. Stoked it and added a third short 1.5” diameter log. Came back to 220 by 12:15.
  9. 12:45 – had opened up side vents and full open top vent and tem got up to 240. Closed sides a bit and partially over one hole in top. Temp fell to 235. Right side is open equivalent of about an hour on a clock face and left is about 2 “hours” in angle open. At 1pm temp is 230.
  10. About 1 PM added about 10 chicken legs. See separate journal entry.
  11. 2:45 – Temp has been bouncing around but been above the 220 alarm point for an hour or so. Gave up as it will not be done for dinner. Moved it to the electric roaster set at 250. Internal temp is 162. That was the first internal temp taken as I move the Thermotemp to internal when put it into the roaster.
  12. 3:20 – Still at 163 internal. Must be in “the stall”.
  13. 3:40 – Internal temp is only 164. Raised the set point on the roaster control to 275.
  14. 5pm – Internal temp at 170. Considerable liquid in pan so inserted rack to raise it ½ inch so it did not stew.
  15. 5:30 – internal temp is 178.
  16. 6:00 – 186 degrees.
  17. 6:25 – 190
  18. 6:35 – Took Peggy and frank the small end.
  19. 7:00 – Carved slices for dinner. Crust was not crackly but not mushy. Nice thick smoke ring with no pink center. Pulled apart easily.

Conclusions:

  • Warmed up the next evening in foil and pulled some apart for sandwiches. Crust has firmed up and has a great flavor with the smoke ring meat attached.
  • Six hours in the smoker with heavy smoke from logs rather than chunks on coals provided a good smoke ring and crust. Finishing to temp in the electric roaster made it easy to get beyond the stall. Although that is why the crust was not crusty. But, with the ThermoChef monitoring the internal meat temp it was done to perfection.
  • The roast turned out well and provided numerous great left over meals. But, the chicken legs were the surprise as they had the same taste as carnival turkey legs. See separate journal entry.

Spiral-cut Ham kissed by smoke

Posted on by December 25, 2015

As there was a good batch of coals burning when the Christmas Eve turkey reached temp Mary yanked the no-name spiral-cut ham from the frig to give it a little smokey flavor. I added several pecan chucks to the coals. At 5:40 pm with a grate temp probably at 300-325 I put the ham on the indirect side splaying open the spirals. About 6:50 took the ham off and wrapped it in aluminum foil. It had dried out some but had a nice smoked red look to the spiral slices with the edges that had had a fat layer are almost black.

Kissed?  Yup, firmly kissed as the open, thin, slices dried out a bit. But, they had a nice woodsy taste even though chewy.

Smoked Turkey – Christmas 2015

Posted on by August 27, 2016

Bought a 13 lb. frozen generic brand bird to be smoked on the 22″ Weber Kettle with the Slow-N-Sear with my new ChefsAlarm remote digital thermometer. The Plan – Will use the new thermometer to first monitor grate temp for 325-350 for the first hour noting dome bi-metallic reading. Then insert probe into breast to monitor final cook.

12/22/15 – Thawed it in the frig for 24 hours

12/23/15 – Placed in hot water in the sink, removed giblets and ice and filled with hot water until it was fairly thawed. Cut out the back bone and “spatchcocked” it. Injected it with a mixture of 6 oz. melted butter to which we added about 2t Best Stop’s No MSG Cagun Seasoning. Covered it with plastic and back in the frig about 8pm – about 20 hours ahead.

Mary fried liver and gizzard for the dogs tonight. Boiled neck and backbone for the dogs on Christmas Eve. Ungrateful dogs begged for more. Next time want to make the gravy in the smoker like Meathead.

Christmas Eve

  1. 6:30 AM – Mixed 1/4C Simon & Garfunkel rub in enough olive oil to make a paste.
  2. 7:30 AM – Seven hours ahead. – Rubbed paste under skin of breasts and thighs. On top of skin rubbed with olive oil sprinkled salt with Simon and Garfunkel dry. Returned to frig uncovered so skin will dry some. 20151224_smoked turkey
  3. 2:30 – Lite half-chimney of Blue Bag Kingsford and when almost all grey poured them into one end of the SnS. Added more unlite briquettes to fill the SnS up to about 1″ from the top. Added one small chunk of pecan to not over smoke the turkey. Placed aluminum foil over lower grate to catch drips and channel air to the SnS. Did not add water to the slot in the SnS. Connected ChefsAlarm with grate clip.
  4. 3:15 – Grate temp is 340. Opened and placed turkey breast side to the SnS. Closed up and temp dropped to 295 and continued to drop slowly. Opened and moved partially lite coals higher on lite coals. Opened air inlet some and outlet 100%. At 3:35 it was back to 300 and climbing smoothly. At 3:48 reached 325 degrees with a dome temp of 375. By 4:00 it alarmed at 350. Closed air inlet to a small slice opening and outlet vent to 1/3. Temp fell again and when opened vents a bit it came back slowly.
  5. 5:30 pm – 2 hours, 15 minutes later — Pulled the turkey off the cooker when it hit 155 but when inside with the instant read found the right breast at 135. Put it into the off oven.
  6. About 6:00 we each ate a leg that was moist and not falling apart. Legs had measured 170-180 with the instant read. The skin was not crisp but not too rubbery. I did not notice the cajun seasoning that was in the butter injection even though the legs had 2-3 squirts. Had not put aluminum foil over the leg tips but they did not burn. The legs were almost against the kettle as the breasts were on the SnS side. See Conclusion 3 below.

Conclusions

  1. I did not get the grate temp to even out as it kept dropping to below 300 although it only went over 350 one time and then stopped at 355 by closing the dampers some. Opening up the air dampers brought it back to 350 but then the dampers must have been closed off too much as it would fall back to below 300 again.
  2. As the SnS had burning coals in one end the breast on that end cooked faster than the other where the temp probe was inserted. So. when the temp probe read 155 the other breast was at 180. The legs were also different temps. Next time drop the lite coals to one side of center of the SnS and un-lite coals only near the center and against the lite ones. The idea is that the fire will burn from one side of center to the other side during the 2 hour cook.
  3. Place the bird on with the legs to the SnS as they need to reach 170 when the breasts reach 155.
  4. Next time try…”spot check the temperature with a good digital instant read thermometer by inserting the probe into the deepest part of the breast. Push the tip past the center and pull it out slowly. The lowest temp is the one to watch for.”
  5. Target temps next time are as follows in an extract from the AmazingRibs.com page linked below; “Dark meat has about 9% fat, 33% more than white meat, so it tastes and feels best at about 170°F. White meat is very lean, about 6%, and it dries out quickly if it is overcooked. It is at its best texture and juiciness at about 155°F”
  6. Must do next time is: put pan below with water (dampen temp swings and make gravy); watch closer; have fire in the center of the SnS; and rotate the bird to keep breasts from getting too hot. Or, see Conclusion 3 above.

  Recipes referenced before and during this cook:

Prime Rib for 2015 Texas family Christmas party

Posted on by December 23, 2015

Preface – This party is in lieu of a Christmas day meal as we are going to Sundown the day after Christmas. So, the dinner and present exchange is today, 12/19/2015. That seems odd as it is the first time Christmas has been before Mary’s birthday on 12/21/2015.

Mary bought a 3-bone, 7.4 lb. prime rib roast at HEB for $77. The bones were left in the meat for the cook. She followed a recipe by Bobby Flay that was a basic beef roast at 350 degrees until the meat reaches 130 in the center.

  1. The day before cooking she salt and peppered it.
  2. About 1:30 pm, 12/19/2015, took it out and sat on the counter. Tied two wraps of cotton string between the three bones. The string did not pull the meat into a round shape due to the bones.
  3. 2:30 pm – Put it into a 350-degree oven that had been on for 15 minutes. [We had calibrated the oven with the ThermoWorks ChefAlarm–my Christmas present.] The roast was sitting on the flat-bottom heavy wire rack in the large roasting pan. The pan and rack were sprayed with Pam. Inserted the ChefAlarm probe into the side and set the temp alarm at 130 degrees. Internal temp was 45 degrees.
  4. 4:30 – Internal was 84 degrees.
  5. About 6:30 internal had risen to 130 with the final 15 degrees rising quickly. Removed from oven and wrapped tightly in aluminum foil. Was in the wrap for maybe 30 minutes.
  6. Cut off bones and sliced roast into about 3/8 inch slices.
  7. The innermost 2-3″ sphere shaped area where the probe had been was rare with that reddish color of a restaurant prime rib. The rest of it was gray, moist and very tender.

Conclusion – Prepared it and cooked it like we always do roasts following Bobby Flay’s advice for prime rib. We got a roast like we always do but expected something else.  [yup, earlier in the day there was a dispute about cooking it low temp (225) per Meathead or hot (350) per Bobby Flay.]

The dispute arose over trying to discern when to start the meat so it was ready to eat at 5pm. Meathead never gives much guidance on time but what is at AmazingRibs.com led Tom to think it would take 2+ hours to get it from cold out of the frig to 130 degrees. Bobby Flay also said about 2 hours at 350. As it turned out Bobby was right–but only about the time. But, Meathead was probably also correct if we had deboned it and it was in the smoker as anticipated with his time estimate.

Next Time – Remove the bone and make a beef broth to put under the roast as it cooks. Season it with an herbal rub when salting (dry brining) like Mrs. O’Leary’s Cow Crust.  Cook it slow (225-250) and reverse sear for the last 20 minutes–5 minutes each side of the round, tied circle of meat. Without the bone it would have weighed 5+ pounds and would have cooked to 130 in maybe 2+ hours in the smoker that acts somewhat like a convection oven as there is alway air flow with the smoke. That is Meathead’s advice. So click here and follow his 11 steps.

Go to ThermoWorks page here to read how to smoke one that is essentially the same as Meathead’s way. Note they say the time required will be about 4 hours.

See this recipe for smoked prime rib roast with the reverse sear in a 500 degree oven.

Smoked Ribs and Chicken Thighs

Posted on by December 20, 2015

Preface – This was a cook that did not follow Meathead’s advice totally as had to improvise. Should have started the cook before leaving for HEB about 3 PM. Once got back I was in a rush to get it going and, without thinking, poured in 3/4 chimney of briquetts — rather than the prescribed small amount to start the SnS — and lite the newspaper. After they were burning I realized what I had done and decided to make an experiment out of it.20151215 smoked ribs

4pm – When the briquets — 3/4 chimney (way too many) — were about 3/4 lite I poured them into the SnS and tried to move those that were not lite or well lite to the other end and did not add any more. Added a chunk of pecan, closed the kettle to let it warm up. Scraped the grate with a wire brush and put on the slab of ribs that had been cut in half so each half was next to the kettle but not over the coals that filled about half the SnS on one end.

Placed the ChefAlarm by ThermoWorks on the grate–draped in via the dome air vent–and left it for about 20 minutes. It read 240-250 while the dome bi-metal thermo read 310. Checked the grate temp several times during the cook and it stayed in the 240-260 range. Note I also forgot the aluminum foil cover of the lower grate to force the air into the SnS. But, that helped save it from being too hot with the many burning coals. I also closed the lower vent to almost no air.

5:00 pm – added the chicken thighs that had been salt and peppered yesterday.

During this time I assembled my first-ever mix of Meathead’s Memphis Dust rub.

5:30 pm –  Sprayed the thighs and ribs with water from a mister. Sprinkled Memphis Dust evenly over the ribs. Add 10 or so briquettes against the burning pile of coals and also added another pecan chuck. Finally realized I had not filled the slot of the SnS with water so did so.

5:55 pm – Had added 25% apple cider vinegar to Jack Miller “BBQ sauce with a Cajun Accent” bought at Boudreaux’s Cajun Meat Market in West Baton Rouge Parish. Painted it on the thigh’s skin side that was still up. Misted the ribs with water and sprinkled liberally the Memphis Dust on both sides.

6:35 – Remove thighs with internal temp ranging from 150-160, Put into lower oven to keep warm as corn bread is in upper oven.

Thighs were done and moist with smoky flavor but the cajun sauce was not like BBQ sauce. Would not use it again.

9:00 PM – Removed ribs with internal temp at 170-180. Wrapped in foil and put in refrig for tomorrow night.

=======================

The next afternoon Mary put the ribs wrapped in aluminum foil into the oven at 200-degrees for 23 hours. They sat in the oven with it off for one hour and were correctly done. They were black on the bone side that had been done during the smoke. But, they did not taste burned. The surface had a good flavor but did not notice any difference due to using the Memphis Dust.

The warmed up thighs were also good.

Observations – Even though I had too many briquettes, forgot to add the water in the SnS until 1.5 hours into the cook, did not have the rub on until into the cook and forgot the alum foil on the lower grate the ribs and thighs turned out good.

 

 

 

White Trash Dip

Posted on by December 14, 2015

From https://4littlefergusons.wordpress.com/2012/03/14/white-trash-dip/

White Trash Dip 2

Ingredients

  • 15 ounces, weight Canned Chili With Beans
  • 2 packages (8 Oz. Each) Cream Cheese, Softened
  • 2 cups Shredded Cheddar Cheese
  • 1 pound Bacon, Cooked, Drained, And Crumbled
  • 4 whole Green Onions, Chopped
  • Tortilla Chips, For Dipping

Preheat oven to 350* while you cook and crumble your bacon. Mix together chili, cream cheese, cheddar cheese, bacon and chopped green onions in a large bowl. Spread into a glass pie plate and bake at 350* for 20 minutes or until hot and bubbly.

Serve with chips!

Rubs To Try

Posted on by June 24, 2017

Ancho Spice Rub by Bobby Flay

Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos. Found at http://www.bonappetit.com/recipe/all-purpose-ancho-spice-rub

Ingredients
Makes about 2 cups
1 cup ancho chile powder
1/3 cup hot smoked Spanish paprika
3 tablespoons English mustard powder
3 tablespoons ground coriander
3 tablespoons ground dried oregano
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons ground chile de árbol

 

From SQWIB at SMF for pull pork sandwich Philly Style

Philly Style Dry Rub:

½ c. kosher salt
¼ c. black pepper (freshly ground if possible)
½ c. Italian seasoning (OR equal parts: basil, oregano and rosemary)\
½  c. Minced Onion Flakes
2 tsp. chili powder
2, 7- 10lb Pork Butts

From Chef JimmyJ at SMF

Try making up this rub…Put half in with Pops Brine then Rub the other half on the well dried pork before smoking…JJ

Tasso Rub for use after Pop’s Brine. See note below about adding salt.

  • 4T Black Pepper
  • 4T White Pepper
  • 4T Paprika
  • 4T Gran Garlic
  • 4T Gran Onion
  • 4T Mustard Pwd.
  • 2tsp Dry Thyme
  • 2tsp Dry Oregano
  • 2tsp Cayenne Pepper

Should be plenty for 5 pounds, unless you go super heavy. BTW if you add 4T Kosher salt to that recipe it makes a Killer Blackening Spice, Add 1 Cup Raw Sugar along with the salt and you got a great Pork and Poultry Rub. I left the Salt and Sugar out because it’s in Pop’s Brine already.

Magic Dust

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

A poster said; “When you first make it it may seem a little salty but the salt helps to draw out moisture and have kind of a brine effect without a brine.”

Peace, Love and BBQ
Mike Mills

From SMF

Rib Rub by SQWIB at SMF

  • 3 tablespoons light brown sugar
  • 1 teaspoon cayenne powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons white pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon dry mustard, such as Coleman’s
  • 1 teaspoon course black pepper
  • 5 teaspoons seafood seasoning, such as Old Bay
  • 1 teaspoon ginger powder

All below are from http://amazingribs.com.

Big Bad Beef Rub

By Meathead Goldwyn at http://amazingribs.com

Makes. About half a cup
Preparation time. About 10 minutes

Ingredients

3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

“About the black pepper. Lately I’ve been grinding my black pepper and then sifting it. I use the coarse stuff, and put the fine stuff in a pepper shaker.”

“About the chile powders. I’m looking for complexity with two different flavors and two different levels of heat. Most American chili powders and ancho powders do not have a lot of heat, but good flavor. In fact, ancho is usually in a lot of American chili powders. Go with ancho if you can find it. It has a nice raisiny character. With chipotle or cayenne I’m after a kiss of heat. Chipotle has better flavor though.”

SQWIBS Philly Style Dry Rub:  Used on pork ribs by a SMF Member

updated for 2014

  • 2 cup Montreal steak seasoning
  • ¼ cup of coarse salt
  • ¼ cup of each, Parsley, basil, oregano and rosemary
  • 1  cup Minced Onion Flakes
  • ¼ cup Granulated Garlic
  • ¼ cup Chili powder

Smoked Chicken Thighs with SnS after turkey

Posted on by November 15, 2020
  1. 11/22/2015, 5:35 pm – Placed eight thighs on the grill where turkey had just been removed. See that journal entry for how the kettle was set up. The thighs had been sitting out for maybe a hour. Had steady stream of blue smoke. Placed meat on skin-side up.
  2. 20151122_1909386:30 pm – thighs were at about 150. Painted on a blend of Stubb’s Original, apple cider vinegar and Kraft’s BBQ sauce.
  3. 6:45 – Dome thermo was reading 320. Re-painted skin side and turned thighs over to skin-side down. Turned them over and painted the bottom side—now turned up—with BBQ sauce blend.
  4. 7:00 pm; 1 hour, 25 minutes – Removed from the smoker, and range of temps was from 155 to 170. A large thigh was at 160 with the probe hard against the bone. Covered them with foil to cool before going into the frig for great (I hope) leftovers; as we had the smoked turkey for dinner this date.
  5. The Next Evening – Mary warmed several in aluminum foil for dinner. They were GREAT. The meat was reddish from the smoke and the skin passed the “bite through” test. Nice smokey BBQ sauce flavor without being drippy.