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| Posted: Tue Apr 5th, 2011 11:40 pm |
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1st Post |
boojum
boojum
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Ok, so this sunday I'm going to be smoking meat again. Here is the plan.
2 2lb pork shoulder, bone in. These I'll be doing in a sweet/spicy rub.
2lb Bone in Chuck Roast in a Memphis Rub
5lbs of Chicken Thigh/Leg Quarters brined, then in a memphis rub.
10lbs of Pork Ribs, Brined, then in a Memphis Rub.
Brine: I'm using Vargr's Brine here Each 1 gallon bag has
2 Qt Water, 1/2 cup Salt, 1/2 cup sugar, 4 chicken thighs/legs
Memphis Rub: This is a Memphis rub I found on the internet. I've 1 1/2 times the Cayenne because I like spices.
2 Tb Garlic Powder
2 Tb Onion Powder
2 Tb Black Pepper
1 Tb Salt
2 Tb Chili Powder
2 Tb Cumin Powder
2 Tb Brown Sugar
3 Tb Paprika
3 tsp Cayenne Pepper
I haven't made up my mind what sort of spicy/sweet rub I want to use on the pork shoulder yet. I'll post when I decide.
I'll also be smoking some baked beans and some macaroni-Cheese in the smoker. Then with the bones from the pork shoulders I'll be making more beans for work.
Boojum the brown bunny
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| Posted: Wed Apr 6th, 2011 06:19 pm |
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2nd Post |
Melchar
Administrator
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<<drool, drool, drool!>>
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| Posted: Thu Apr 7th, 2011 04:14 pm |
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3rd Post |
boojum
boojum
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Ok, I have my rub on the pork shoulder now:
1/4 cup brown sugar
1/2 cup white sugar
1/4 cup salt
2 Tb Ancho Chili Powder
3 tsp ground Cayenne Pepper
1 Tb Garlic Powder
1 Tsp ground Cumin
This has resulted in a very sweet flavored rub... with a definite after heat. At ShadowCat-X's suggestion, I'm going to be spritzing the meat with a mix of Concord Grape Juice and Vinegar rather than the usual Apple Juice and Vinegar.
Tonight I take the ribs and chicken out of the brine and put the Memphis Rub on them. I made up the Memphis rub last night and put it on the Beef.. and boy does it taste good!
Boojum the brown bunny
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| Posted: Mon Apr 11th, 2011 01:31 pm |
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4th Post |
boojum
boojum
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Ok, Results time! First of all, I left to much spice on the pork ribs. They have to be rinsed off before getting reheated. Mental note for next time, don't leave so much paste on them.
One batch of beans came out a bit overdone... Whoops....
And my chicken came out dry despite the brining they received. I'm going to make chicken noodle soup out of them. 
On the better side, the smoked roast beef came out WONDERFULLY! Also, the smoked pork shoulder came out great!
So.. anyone want some overcooked beans?
Boojum the brown bunny
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