Aspirations, or too much of a good thing?

I found this on the Bass Pro Shop site. I hope to see one when I am in San Antonio next week. I can't pass up a trip to Bass Pro Shop. It's just too much fun!

Letting Your Meat Rest-

I talk a lot about barbecue with my work associates. Most are unrepentant carnivours. Not necessarily unreformed, but unrepentant. We love meat, even those of us who are being compelled to cut back due to weight and high cholesterol.

One of my associates, Kevin Fisher, shared something he has been doing to rest his meat. Ahem. That is, to let the meat rest for a time after taking it off of the fire and away from the source of heat. This purportedly allows the juices to even out through the meat and improve the flavor.

The tool he uses is an Igloo cooler. Lined with aluminum foil, the cooler becomes a hot box when meat is placed inside and the lid closed. Using the Igloo in this manner allows the meat to be cooked and then to rest in the hot box. Other meats may be prepared, and later added to the insulated box. It all stays hot until ready to serve.

Brilliant!

Kevin claimed to have learned this from a friend while attending a barbecue. This friend used a different colored box for different meats, and always used the same box for the same kinds of meat. Inexpensive, and a very good idea.

Keven even said he could do the meat, then grill the vegetables and get the sides all ready while the meat rested in the Igloo. The grilled vegetables could be added to the meat to stay warm until time to serve.

I really like this idea. One of the problems with low-and-slow cooking has been coordinating the cooking times. Now it will be easy!

Pork Rib Roast-

That's what the label said. Five nice chunks of pork. Good looking fat. Nice meat. I liked the texture. Four pieces had bone in. I judged a two hour cooking time, and set up for that.

My spices were a blend of Dollar Tree Zesty Seasoned Salt, Black Pepper, and table salt in equal portions. I blended them in a little shaker we had around the kitchen. The meat was rubbed with oil, and the seasoning applied. I think it applied more evenly than with sprinkling by hand. I was generous, but not as extreme as the last two barbecues. Those tasted just a bit salty.

I got the fire going, and the meat on the cooking grill. I monitored at the usual 30 minute intervals, adding coals and wood chips as I went along. I did some reading during this time, and enjoyed the afternoon.

The results were quite tasty. The meat was as good as it had looked. The fat had cooked down, and flavored the meat very nicely.

My only particular note is to be generous with the fuel. With the Silver Smoker, I have learned that the temperature declines if the fuel is not abundant. I would advise loading on the fuel, and adjusting the temperature with the vents if necessary.

I still have not found a good source for charcoal in bulk. So far I have been satisfied with the performance of the Kingsford brand of charcoal. I get more consistent temperatures with this product than the lump charcoal, and it is more readily available.

One thought for the future is to set out the charcoal in some small buckets to aid in adding fuel. Do a check, dump in the prepared bucket of fuel. No digging in the bag, no pouring from the bag and getting too much in the fire box.

So far I have not been pre-lighting my charcoal when I add it to the fire box. I just dump in the unlit charcoal and move it around. Since the firebox is offset from the cooking chamber, I don't have to shape the fire as much as would be necessary on a kettle grill.

I am due for some new gloves. I will probably get some good gloves in the next few weeks.

Well, that's all for now. I think I am ready to begin experimenting a bit. I seem to have the basics down, and it is time to have some real fun!