Pork Rib Roast. Linda picked it up because it was well priced. When I opened the package, I decided we had gotten a good deal. Seven nice chunks of pig, with an excellent balance between fat and flesh. Only one piece had any significant bone. Two pieces had a beautiful back of fat. Yes, this looked good.
Yesterday I fired up my coals, and got ready to cook. Kingsford Hickory briquettes, started in a starter chimney using rubbing alcohol in a small can as my ignition source. While the charcoal got going I went to the kitchen to prepare the meat.
A nice coating of oil, which in this case is a blend of olive oil and canola oil. I blended Zesty Seasoned salt, salt, and pepper in a bowl and gave the pieces of meat a good rub. Then I took them to the fire. After pouring the coals out from the starting chimney, I set the meat up in the cooking chamber. I placed the thermometer probe in the most distant piece from fire, and started cooking.
I figured that the meat would take at least three hours to cook. The pieces were pretty evenly shaped, and about an inch and a half thick. There was not a lot of connective tissue to break down, so I did not figure for more than four hours of cooking time.
My chair was conveniently placed for enjoying the next few hours. I had my book, and a very nice day. Every thirty minutes I checked the fire, and the cooking chamber temperature. A few briquettes every check, and a handful of hickory chips.
After two hours my temperature inside the meat was 140 degrees. I turned the meat, just rotating each piece in place. Things were looking good.
Thirty minutes later we were at 150 degrees. I checked the fire, and decided that the coals were going well enough for the finish. I added some hickory chips, but no new charcoal. In retrospect, I should have put on another handful.
After another thirty minutes the temperature was still at 150 degrees inside the meat. I needed more heat. I have not yet gotten a bellows, but I found something as good. A battery powered air pump for my air bed. I applied it for a couple of minutes. The temperature bumped two degrees. I applied it a few more minutes. We got 154 degrees.
I waited fifteen minutes, and checked the coals. They were still nice and hot. I checked my thermometer. The meat was at 156 degrees. I ran the air pump for a bit, and we bumped to 158 degrees. I started cleaning up. We were almost there.
Moments later the alarm went off. We were at temperature. I advised Linda that we could put the corn into the boiling water. The beans were already hot. I had a look at the meat. It looked good. Once the corn was ready, so was our meat. I took it off the barbecue and took it up to the kitchen.
Everyone had all they wanted. It was delicious. Great with the beans and corn. Tender and flavorful. I still had lots left over. I wrapped it up for the next day, and placed it in the refrigerator.
Today, I had barbecue pork spaghetti for lunch. Chopped the pork fine, and added it to a jar spaghetti sauce. Quite good. Dinner was chopped pork in the beans. Also quite tasty.
On the whole, a good experiences. Oh, yes. Yesterday's beer was A&W root beer.
Monday, June 30, 2008
Sunday, June 22, 2008
Lump o' Beef-
Most of the family is away this weekend. I was picking up a few things to eat over the next few days. Kielbasa and Black Beans and Rice. Oh! There's a nice piece of beef for only five dollars! Grab that!
So, I barbecued it today. Sat in the back yard, read a book, and periodically tended the meat. I used a barbecue rub I found in the Dollar Tree for only a dollar! Not bad. I tried to limit the amount of fuel to play with temperature control. It went alright, but I never reached target temperature. I planned for about two and a half hours, and toward the end it got up to 150 degrees internal. It hovered there for about the last hour. For the last thirty minutes I tossed in a piece of Kielbasa.
I felt fine with the beef sitting at 150 degrees or so for an hour. I didn't want to dry it out, so I decided that it was done. I cut it into four pieces. The ends were reserved for chopping, to use tomorrow. So was the sausage.
I ate one of the center pieces. I gave the other to my son Jon. It was just fine. Good smoke flavor. I used Kingsford mesquite briquettes along with soaked mesquite chips for smoke. The flavor was deep without being overwhelming. I was right about my timing. Any longer and the meat would have started loosing juices. It was just right.
I chopped up the rest for tomorrow. I have a box of Rice-a-Roni Mexican style that will be enhanced by the chopped beef and sausage. I figure that I will stretch that five dollar piece of meat over two or three meals for myself, and one for my son.
Something I really want to get is a bellows. I would like to have the ability to pump up the heat, and I like the personal involvement that a bellows will offer. My wife was thoroughly displeased when her hair dryer failed after I used it on the barbecue. I think it was just a coincidence.
Oh, and the beer of the day was New Belgium breweries Fat Tire. I like this ale. It has a delicate earthy flavor, with mild hopping. It has a very malty finish. Quite tasty.
I must say that visiting the meat counter wherever there is one has become fun. I only regret that I can only eat so much on any given day. I actually am having to cut back. My aging tummy can't face the challenges I gave it in the past. Now, I need to focus on quality, and enjoy anticipating the next dining opportunity.
So, I barbecued it today. Sat in the back yard, read a book, and periodically tended the meat. I used a barbecue rub I found in the Dollar Tree for only a dollar! Not bad. I tried to limit the amount of fuel to play with temperature control. It went alright, but I never reached target temperature. I planned for about two and a half hours, and toward the end it got up to 150 degrees internal. It hovered there for about the last hour. For the last thirty minutes I tossed in a piece of Kielbasa.
I felt fine with the beef sitting at 150 degrees or so for an hour. I didn't want to dry it out, so I decided that it was done. I cut it into four pieces. The ends were reserved for chopping, to use tomorrow. So was the sausage.
I ate one of the center pieces. I gave the other to my son Jon. It was just fine. Good smoke flavor. I used Kingsford mesquite briquettes along with soaked mesquite chips for smoke. The flavor was deep without being overwhelming. I was right about my timing. Any longer and the meat would have started loosing juices. It was just right.
I chopped up the rest for tomorrow. I have a box of Rice-a-Roni Mexican style that will be enhanced by the chopped beef and sausage. I figure that I will stretch that five dollar piece of meat over two or three meals for myself, and one for my son.
Something I really want to get is a bellows. I would like to have the ability to pump up the heat, and I like the personal involvement that a bellows will offer. My wife was thoroughly displeased when her hair dryer failed after I used it on the barbecue. I think it was just a coincidence.
Oh, and the beer of the day was New Belgium breweries Fat Tire. I like this ale. It has a delicate earthy flavor, with mild hopping. It has a very malty finish. Quite tasty.
I must say that visiting the meat counter wherever there is one has become fun. I only regret that I can only eat so much on any given day. I actually am having to cut back. My aging tummy can't face the challenges I gave it in the past. Now, I need to focus on quality, and enjoy anticipating the next dining opportunity.
Tuesday, June 17, 2008
Cornish Game Hens-
I doubt that they had been anywhere near Cornwall. Cornish Game Hens. Hmmm. Little chickens. I took four out of the freezer two days ago. This afternoon I was planning to cook them. Following directions in several cookbooks I have read (a little) I defrosted the little birds in the refrigerator.
So, I cleaned the Char-Broil Silver Smoker (including knocking off a bit of rust where the paint has burned off of the fire box) and used vegetable oil on my grates. I didn't have any newspaper to use to start my charcoal. This required thought. I did have an empty tuna can.
I put a quarter inch of rubbing alcohol in the can and lit it. Good flame. I let it burn. Good duration. It might work. Once it burned out I put another load of alcohol in the can and put it in the firebox. I racked up some charcoal in my starting chimney, fired up the alcohol and placed the chimney on top of the can.
My charcoal is still Kingsford briquettes, the ones with mesquite wood chunks in them. I only had a little of the hickory chips left, so I would be relying on the mesquite in the charcoal for a larger part of my smoke flavoring.
The alcohol starter worked just fine. Since I can get rubbing alcohol for a buck a bottle at the Dollar Tree, and I used about one ounce for the start, I think that this may be my regular starter from now on. At least until someone can show me it is a bad idea. Then maybe Everclear. More costly, but I can drink Everclear.
Maybe not.
So, coals going, temp rising in the smoke chamber. I opened the packages on the little birds. There was still ice in there! Hot bath, pat dry. Oil. Add my rub. (Equal parts ground black pepper, cheap seasoned salt, salt, and a bit of garlic powder.) Haul the little birds down and arrange them on the cooking surface.
The coals were going good even after forty minutes. I chucked on a few more coals, and closed the vents to about a quarter top and bottom. My cooking chamber was solid, at about 250 degrees. The fresh coals provided some smoke. After another thirty minutes I checked the fire. It was steady, even and had a good color. I added all of my soaked smoke chips.
At this point I turned the birds and adjusted their locations inside the cooking chamber to even out the cooking. I have no idea if this helps, but it makes me feel like I am cooking.
I figured another hour. I spent much of my waiting time talking with my granddaughter or reading my new barbecue book. Eventually my temperature alarm indicated that we were at temperature. I had bumped the target temp to 170 degrees, to insure we were properly done. Since we still had to wait for my wife to arrive from an errand, I closed the dampers and let them continue to cook.
After another fifteen minutes my wife got home, and I prepared to remove the birds. The skins were firm but lacked the crispness that is appealing, so I moved all four birds onto the grill over the fire in the firebox to crisp them up a touch. Just a couple of minutes, including a turn for each bird. I took them out and carried them to the kitchen.
They looked good. Plump, with a reddish brown color. Juicy. Each family member got one, and they were readily devoured. I kept a bit of my rub handy, and added a pinch or two to the meat as I consumed it.
Another winner!
What next? Who knows? I am dangerous, now. I have a little bit of knowledge. I have a modest amount of skill. My eyes are larger than my stomach, and my stomach is HUGE!
(Note: If you wish to use your rub as a table spice, don't use the same stuff you were using when preparing your birds. Use a fresh batch to avoid any cross contamination.)
So, I cleaned the Char-Broil Silver Smoker (including knocking off a bit of rust where the paint has burned off of the fire box) and used vegetable oil on my grates. I didn't have any newspaper to use to start my charcoal. This required thought. I did have an empty tuna can.
I put a quarter inch of rubbing alcohol in the can and lit it. Good flame. I let it burn. Good duration. It might work. Once it burned out I put another load of alcohol in the can and put it in the firebox. I racked up some charcoal in my starting chimney, fired up the alcohol and placed the chimney on top of the can.
My charcoal is still Kingsford briquettes, the ones with mesquite wood chunks in them. I only had a little of the hickory chips left, so I would be relying on the mesquite in the charcoal for a larger part of my smoke flavoring.
The alcohol starter worked just fine. Since I can get rubbing alcohol for a buck a bottle at the Dollar Tree, and I used about one ounce for the start, I think that this may be my regular starter from now on. At least until someone can show me it is a bad idea. Then maybe Everclear. More costly, but I can drink Everclear.
Maybe not.
So, coals going, temp rising in the smoke chamber. I opened the packages on the little birds. There was still ice in there! Hot bath, pat dry. Oil. Add my rub. (Equal parts ground black pepper, cheap seasoned salt, salt, and a bit of garlic powder.) Haul the little birds down and arrange them on the cooking surface.
The coals were going good even after forty minutes. I chucked on a few more coals, and closed the vents to about a quarter top and bottom. My cooking chamber was solid, at about 250 degrees. The fresh coals provided some smoke. After another thirty minutes I checked the fire. It was steady, even and had a good color. I added all of my soaked smoke chips.
At this point I turned the birds and adjusted their locations inside the cooking chamber to even out the cooking. I have no idea if this helps, but it makes me feel like I am cooking.
I figured another hour. I spent much of my waiting time talking with my granddaughter or reading my new barbecue book. Eventually my temperature alarm indicated that we were at temperature. I had bumped the target temp to 170 degrees, to insure we were properly done. Since we still had to wait for my wife to arrive from an errand, I closed the dampers and let them continue to cook.
After another fifteen minutes my wife got home, and I prepared to remove the birds. The skins were firm but lacked the crispness that is appealing, so I moved all four birds onto the grill over the fire in the firebox to crisp them up a touch. Just a couple of minutes, including a turn for each bird. I took them out and carried them to the kitchen.
They looked good. Plump, with a reddish brown color. Juicy. Each family member got one, and they were readily devoured. I kept a bit of my rub handy, and added a pinch or two to the meat as I consumed it.
Another winner!
What next? Who knows? I am dangerous, now. I have a little bit of knowledge. I have a modest amount of skill. My eyes are larger than my stomach, and my stomach is HUGE!
(Note: If you wish to use your rub as a table spice, don't use the same stuff you were using when preparing your birds. Use a fresh batch to avoid any cross contamination.)
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