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Did some German style chops last night.
Smoked then grilled. PDG.
Smoked then grilled. PDG.
The Thin Blue Smoke thread VIII- BBQ at the B&B
- Thread starter Jim
- Start date
@Jim- can you explain German style pork chops? They do look tasty.
Love your work!
I love the bone-in pork chops. Very nice Jim.
tonight the Akorn cook was Korean short ribs! 24 hour marinade and then on to direct heat once the grill was at about 350°....these were a first for me and they were a big hit....great flavor! Served with some simple white rice and a caprese salad with basil from the garden....may not be a typical side for this dish, but it was great!
Korean short ribs! That sure looks good 
Ok, Ok, Ok...
You guys have forced me to plan on firing up the smoker this weekend, despite the 100+F heat here in Texas. I guess that's what cold beer is for...
You guys have forced me to plan on firing up the smoker this weekend, despite the 100+F heat here in Texas. I guess that's what cold beer is for...
A buddy and I are in a BBQ competition for the county fair this weekend.
Pork Loin and Beef roast are on the menu.
Pork Loin and Beef roast are on the menu.
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It's a cut of meat im not entirely familiar with.
Its actually called clod heart roast or shoulder center roast.
It appears to be a very lean cut of meat.
So we will likely smoke it for a few hours, foil it for the majority of the cook and smoke unfoiled for the last hour to help the bark a bit.
We get the meat tonight so we will see what kind of fat content it has..........might be a challenge to make it tasty and not dry.
I think I heard it's like a 10# roast which has to be presented for judging by noon.
That means we will have to start EARLY!!
Not pictured, the 5 spice chicken drumsticks - They disappeared too fast.
That's taste bud approved right there. 
Forgot to mention, last pic is Asian supermarket bought marinated Korean short ribs.
Now I need to replicate
Now I need to replicate
I did a couple hunks of Boars Head bologna today....one I smeared with mustard and then some rub, the other was left plain.
kelbro
Alfred Spatchcock
I usually use the mustard. Never tried the rub. How was it?
we're eating the plain one first....had it on a sandwich this morning and it was absolutely delicious!!
I'm up early this morning. 2 pork shoulders, 2 brisket points, and a turkey breast over a mix of hickory and applewood on before 6am. Corn on the cob will go in later, as will 8 beautiful hatch chile peppers (it is that time of the year). I'm doing it in my MasterBuilt propane smoker. Very simple temp control and not much fuss with the airflow.
Brisket is rubbed and ready. Somewhat of a difficult time getting the WSM going this morning; not sure why.
I really gotta get one of those Looftlighters
I really gotta get one of those Looftlighters
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Didn't have time to take pictures of finished product as we running around with our heads cut off. We ended taking 1st in the people's choice award which was $300 plus a handful of other goodies as well. Here's some pics from our day.
You Nebraska boys do know how to cook. I was at an event once many years ago outside of Franklin, NE. Outstanding BBQ. The Pitmaster knew his craft quite well. Tell you what...I'll swap you my award winning brisket rub recipe (yes, I too won a competition using this rub) for the one you guys used to win that contest?? Deal??
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