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Spoils of the Flame: Hickory Tinted Bacon Cheeseburgers

FullSizeRender (18)It was a pretty good evening at the pit, I don’t mind saying. One of those patented, gorgeous, Minnesota evenings that when they happen are the finest evenings anywhere in the world. You see, when you wait around for 6 months swaddled in Bill Cosby sweaters and long underwear waiting for the perfect weather in which to grill supper, then, when it actually does happen, you are positively the most grateful person on the planet. You just are.

Thus it was at the Pond Side Pit, under softly ebbing salmon skies, that we reveled in weather most extraordinary, and favored a continuing burger kick partial to a beautiful bed of coals. I do not know why, nor do I seek to analyze it much, but burgers, in particular, big burgers with lots of bacon, cheese, and onions have been my most favorite thing to eat lately. And man did these meat monoliths do the trick. There was no messing around at the pit tonight. We aimed to fill our bellies, and we meant to do it right.

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Whilst the beautiful hand-formed patties sizzled over the hot cast iron grate, I got to work on the onions. Also, I found this gem of a black iron pan out in the garage, a smaller 6 inch skillet that was perfect for the job. I suppose we could have used one of our cast iron griddle inserts like we did a couple of weeks back, but we like to spread the love to our other cast iron entities as well. We’re big fans of cast iron around here, if you haven’t noticed, and will bandy with that world often if we can. There is nothing better for cooking over the fire, and maybe even cooking period, than cast iron.  Love it. So if you have grandma’s old black iron pan just sitting in your basement holding down a stack of old photos, we highly recommend sticking one of these pans in your grilling kit. Great for the sort of stuff that always slips through the grate, like these here onions. Yum!

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And then there was bacon. Yes, I started a paragraph with the word “and” , and all the grammar police now surely hath cringed. Eyeballs rolling. But hark, it’s bacon people, and bacon should be allowed to bend the grammatical rules. Bacon is special. Countries may topple and rise with bacon. Our very destiny with alien life forms may hinge on whether or not we offered them bacon at that first meeting. Boy, I think I’ve digressed. The point is bacon is good, and nobody can deny it. Anyways, we set the bacon indirect for a while to absorb some of the hickory smoke that which wafted by. Man. The smell of sizzling bacon and fried onions over a bed of hickory coals. Buckle up people!

Hickory. We were running a trifle low on charcoal this cook and augmented the briquettes with a nice pile of hickory chunks. A lovely means in which to cook outdoors. A poetry closer to the open fire cooking of the cowboys in days past.  Speaking of, we will be delving more into wood fired cooking arts this summer, sans charcoal altogether. Just straight up wood, such as man was perhaps always intended to cook his spoils all along. Be looking for more posts on that.

And so the sun ebbed over the house tops and budding cottonwood trees, it’s long salmon rays spilling across the freshly hewn grasses where long shadows were cast. The sounds of the neighborhood unwinding accompanied thee as I placed slices of smoked Gouda over the savory flanks of  charred beef. I smiled as any pit jockey would, as I lowered a big tong full of fried onions atop the cheese. Then of course, the bacon. How are you not drooling on your screens right now! Mercy. Then, like a flag on the summit of Mount Everest it’s self, we topped each burger with a gently toasted bun. Burgers just don’t get no better, folks.

I don’t know if you believe in love at first sight, but I say it so, leastwise with these hickory tinted bacon cheeseburgers it is. Spoils of the flame. And patron to the pit. Amen.

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What To Do With A Perfect Day: Hickory Smoked BBQ Meat Loaf

Just experimenting with with some old posts…It’s a perfect day here in Minnesota right now, and this old tale of the grill came to mind… -PotP

 

Source: What To Do With A Perfect Day: Hickory Smoked BBQ Meat Loaf


How To Eat Fast: BLTs on the Grill!

Source: How To Eat Fast: BLTs on the Grill!


10 Great BBQ Gift Ideas

It’s that time of the year again, and grilling season is swinging into gear across the country. From the Redwoods of California to the Appalachia of the eastern states. Men and women in good form are finally pulling the covers off their beloved grills, and defrosting cuts of meat which survived the long, winter hiatus. Yeah, it’s grilling time. And all the pit people of the world rejoice! Grill masters also love toys, as you know. And Father’s Day is coming up. So as the grilling season gets underway, and the wood smoke begins to curl, here then is our Top 10 List of Grilling Gift Ideas for your resident pit master. 

Feel free to share on your social media!

  1.  Thermo Pro TP 20

Not too many things in the grilling arts make more sense than this. If you ever want to delve further into the game than mere brats and burgers, you’re going to need something to monitor the internal temperatures. There are plenty of wireless thermometers on the market, but this amazon bestseller is one of the best.  

ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill Oven BBQ

This beauty comes with two probes: one for your meat and one for the pit. Monitor the temperature of both as far away as 300 feet they say. Now you can sprawl happy-go-lucky in the hammock whilst this doodlebopper keeps a good eye over your brisket. It also has presets for 9 different meats at various levels of doneness. 

It also has a life time sensor probe warranty. Not too shabby!

 

2. Myron Mixon 3 in 1 Pitmaster BBQ Grill Tool 

 

 

 

 

 

Now this one is different, we admit, if not a bit odd looking. But it works. A built-in food flipper hook, an 8 inch chefs knife, and of course a bottle opener. It’s mostly for the fun of it, we suspect, but lo, fun is what it’s all about at the pit anyways. Might be a good gift for the BBQ’er who has everything.

Myron Mixon 3 in 1 Pitmaster BBQ Grill Tool

3. Grillaholics BBQ Grill Mats

This is yet another odd one. A heavy duty, reusable, non stick grill mat. No more cooking over nasty grates they say. No more food slipping between the slots. It even leaves grill marks. Made from heavy duty PTFE fabric, one can customize it to fit any grill simply by cutting it to shape. And they are dish washer safe. Our jury is still out on this one, but folks seem to love it. An amazon bestseller for a while now. Check it out.

Grillaholics Grill Mat – Set of 2 Non Stick BBQ Grill Mats – Heavy Duty, Reusable, and Easy to Clean – Extended Warranty

They also offer a lifetime GUARANTEE. If you’re not happy, they’ll make it right. Guess you can’t beat that. 

4. Miners Mix Seasoning Gift Crate

If you’re a regular to this blog, you see us use these seasonings on a regular basis. And there is a reason for that. They’re freaking awesome! We just love them. The flavor profile bar is set mighty high with these. If the spice wizards at Miners Mix don’t absolutely love it, they won’t release it to the public. Simple as that. You can also pronounce all the ingredients. Go figure that! Plus the folks at Miners Mix Headquarters are good, down to earth people, who win awards with their rubs on a continuous basis. You’ll just plain like doing business with them.There are tons of spice rubs out there, and these guys are among the very best. Another great gift idea. They also have a line of hot rubs for the pepper heads out there.

Memphis BBQ, Steak and Veggie, and XXX-Garlic Seasoning Gift Crate

If it didn’t exist in 1850, it ain’t in here!” Love these guys!

5. Ballistic Griddle

Unless you follow the YouTube channel, Ballistic BBQ,  you probably haven’t heard of this griddle. A hidden gem we stumbled upon a while back that we thought warranted mention on this list. The Ballistic Griddle is a 22.5 inch half circle made of 3/16 thick stainless steel. And man does it cook. Greg, from Ballistic BBQ, teamed up with Craycort to produce this baby, and it looks worthy. What we like is that unlike many other griddles out there, it dares to be small. We liked the half-size because it in turn keeps the other half of your grate a grate, thus adding to the versatility. A place to do your onions and bacon, whilst still having access to a good grate to grill the meat. Gotta like that thinking!

Ballistic Griddle

Still interested in this griddle? Take a look at the video made by the inventor himself. Awesome job, Greg!

6. Franklin Barbeque: A Meat-Smoking Manifesto

 

We like to smoke a good brisket or two around here, but we humbly acknowledge we now nothing next to this man. Aaron Franklin makes the best brisket in the country. How do we know? Well, just read the reviews on his book, A Meat Smoking Manifesto. You’ll see! Definitely a great gift for your resident pit master.  

Franklin Barbecue: A Meat-Smoking Manifesto

Aaron Franklin makes the finest barbecue I’ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all—in a book that, fortunately, you don’t have to wait for.”
— Anthony Bourdain 

7. Custom Ordered Branding Iron

Here is something we always wanted to play with but have never gotten around to. Custom branding irons for marking your meat! A fun gift idea no doubt. No pit jockey worth their briquettes doesn’t secretly want to play with branding irons. It’s just what we do. 

They just need to offer one more initial and PotP would be on more steaks! 

Custom Order Branding Iron – Choose 2 or 3 Initials

8. Ironwood Gourmet 28101 Steak Barbecue Plate

A pit-master proper is one with the woods. He cooks with it and by golly, should eat off it too.  Here is yet another great gift idea in a wooden plate in which to plop your meat. Complete with it’s own juice grooves even! Made from Acacia wood, its quite lovely to look at. Makes a fine presentation too. And they boast it will not dull your knives. I’d plunk my rib-eye on that! Kind of a cool idea.

Ironwood Gourmet 28101 Steak Barbecue Plate, Acacia Wood

9. Craycort Cast Iron Grates

We would be remiss and derelict if we didn’t mention these bad boys! If you’re a regular to this blog then you’ve seen us use these grates a thousand times. In point of fact, the #1 question we always get asked, is, “Where did you get that grate?” Well, we got them from Craycort, that’s where we got them. Designed to fit into your traditional kettle grill, these cast iron gems will last a life time if properly cared for. They come pre seasoned, and are modular, meaning you can get various inserts for them, such as: hot plate, griddle, pizza stone, sauce pan, ect.. So if your grill master has a kettle grill, and an affinity for cast iron, this is pretty much the best grilling gift ever. 

And oh yeah, nothing generates killer grill marks better than cast iron! 

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5″ Grills

 

10. IQ120 BBQ Temperature Regulator Kit

Quite possibly the ultimate grilling gadget for a meat geek. Holding steady temperature is fundamental in the art of BBQ. And sometimes it’s not always easy. Well, unless that is you have one of these. The IQ 120 is at last the BBQ nerd’s upward raised middle finger to fluctuating pit temperatures. In a nut shell, this unit will adapt to Weber Smokey Mountains, Weber kettle grills, and various other smokers they say. With a thermal probe, small fan, and some electronic wizardry, the IQ 120 will gently blow air onto your fire at the appropriate times to hold your desired temperature, tighter, they say, than your oven in the kitchen would. That’s pretty amazing!

It will even alert you when your fuel is running low! How the heck?!

IQ120 BBQ Temperature Regulator Kit with Standard Pit Adapter for Weber Smokey Mountain, Weber Kettle and Many Other BBQ Smokers

 


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Backcountry Sliders: Camping Grub Proper

slidersIt was years ago I first married my bride now, and many years before that, that I tried my first White Castle Slider. That the two entities should ever conspire together some day was but a fanciful pipe dream. For it is not with out merit that my lovely bride has refused to eat one the entire time I’ve known her…Except yesterday.

Turns out she has an adventurous palate after all, or barring that, at least a cameo moment of some rather low standards. Makes a patron take pause, it does, and consider his cooking prowess for a bit. That aside, I will admit the venerable White Castle Slider is not what we should call, gourmet. Or even good. In point of fact, half the time I wonder why I just ate it. But for some reason they persist upon the buttocks of human consumption and culinary enigmas as a gastronomic anomaly all unto their own. Why do we eat these things? The fact that I can’t answer this question sort of adds to their own legend. And that’s the disturbing pleasure of it all. But I digress.

Backcountry Sliders 101

IMG_1796Hearken back with me now to another time and place, far away and up north. North of the big city where the wind whispers in the pines with a stately purpose, and the rivers tumble through wide, rocky gorges, and the skies spill the color blue like you have never seen before. It was up there, at a camp site in Jay Cooke State Park, where my bride and I made camp last, and where I also cooked her the PotP version of a proper slider.

Helping me out on this cook today was our little grill donated to us by Instagrill. A prototype they were working on, which off-hand and by the way, has raised the proper funding now to put these babies into production. If all goes well, they should start becoming available this summer some time. Feel free to learn more about it in the link provided here.

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Two quarter-pound patties of ground chuck, people, each impregnated with globular clusters of cheddar cheese and the occasional bit of onion. Still more onion was put on the grill, these slathered in olive oil and seasoned in salt and freshly cracked black pepper. We did onions like this a few posts back, and one of our subscribers, Todd baker, suggested that such an onion be slapped onto a burger some day. Doh! I was inspired by the man’s genius, and well, this one is for you Todd. And by the way, if ever you are looking for some good reads concerning running, metal concerts, and the odd rumination of life, do check out Todd’s blog, anddocoolstuff. Quite enjoyable. Anyways, back to the cook.

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Ever gander at your meat from below? No, not with a mirror when you’re checking for ticks. But like in the photo above. I found this a refreshing angle not privy to most grills. I sat there in my folding man chair and just watched the fat render and drip, sizzling onto the coals whilst listening to Milwaukee Brewers baseball on the little radio. Oh yes, there are worse things in life than roughing it in the woods.

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You all know how to grill a hamburger. There’s no secret here. We did go the extra mile however, and toasted the dollar buns like a good pit jockey ought to. We chose dollar buns because, well, that’s all the little store along the country road had. But the little buns were about the same size as a White Castle bun, and secretly I knew it would only accentuate my bountiful burgers into a thing of rapturous beauty. And this in turn would impress my wife, who was not all that impressed, I think, with the meat offering in the original WC. I can see why. The White Castle Slider sports some dubiously thin meat. Thin as a worm’s tongue it is. And not all that better tasting. Well, tonight in the woods, things would be different. Much different indeed. We would not want for beef!

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Glory be! Say what you will, but this is a proper meat-to-bun ratio! Mercy, it knocked the hunger pangs out of the park like a Roger Maris home run.  I was too full to even burp!

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This was adequate camping grub, let me tell you. And tho I cannot promise I will never set foot inside a White Castle again, let this be an example of what can be procured in the woods or at home. Should you have a mind to, one half pound of ground beef, and a couple of dollar buns patron to the pit. Amen.


Vantage of a Pit Keeper: Pecan Smoked Bacon Cheese Burgers

FullSizeRender (17)Pecan smoke spiraled from the old pit damper whilst the lone drake floated serenely on the pond. The cool spring breeze caressed the cottonwood buds, and the sun, man, how divine it felt to sprawl at the terminus of one of it’s golden shafts. In a word, decadent! I was what you might say, “settled in” and pit-side, with a lovely beverage in hand and the game playing softly through the little speaker of the pit radio. The day was point blank glorious. Another vintage spring day in Minnesota. One to savor fondly from the vantage of a pit keeper.

I love to cook out-of-doors. It’s largely what I do. There are times when I actually wonder if my stove in the kitchen even works, for I use it so seldom. At certain times of the year, not unlike most grill jockeys hard into their game, a passerby of my open garage door may spy a pallet’s worth of charcoal stacked in there. Hundred of pounds of beautiful black briquettes awaiting my call. My bidding for the smoke. A pit keeper must be prepared don’t you know. Same unto the freezer adequately stocked with all matter of bits and bobs, from turf to surf. It’s all because I love to cook outside, and I for one do not wish to miss the opportunity should the impulse arise. Or, if by chance, guests come over keen with hunger pangs.

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They did the other day, and I was ready. They all had cheeseburger shaped hollows in their stomachs, and the Pond Side Pit was the remedy! So I preheated the old Craycort cast iron grate, and freshly oiled it. ( See our review of this modular grate system here) I also deployed the cast iron griddle insert for this cook to assist in frying up a little bacon there. This was going to be fun!

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I stayed calm however. This is the hallmark of good pit keepers. The ability to exercise patience in the face of slobber-slopping expectation. You want with all your might to dive in and get after it, but then you know if you do, the fun will be only shortly lived at best. The trick then is to stretch it out. To make the moment linger if but only for the moment’s sake. It’s a game we pit jockeys play with ourselves. And those who do not love to cook outside just won’t get it. And that’s OK.

So I paused momentarily, like deep thinkers do, relieved myself of a certain pending gas, and I lit another fire in the chiminea. A blaze just for show, really, and patron I believe to higher levels of pit ambiance. Nothing is quite so fine as dual fires in a spring time cook out. The aromas surround. The crackle and pop do too, port and starboard. It works. It also slowed me down to better savor the day, which was the whole point. Then, whence a heady blaze was kindled there, I finally put meat to flame and grunted semi-appropriately in that golden light.

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You don’t need to be told how to grill a cheeseburger. We’ve discoursed on that art enough in a hundred other posts. I will say, however, and  if possible, do your best to refrain from pressing the burger patty with your spatula or tong, like you see so many people do. The only thing this does is squirt flavor clear of your supper. I will also say, glory be to the pit jock who does up his bacon and onions also on the grill. These two ingredients truly made the feast. Bacon and onions done over the stove are good and all, but doing them over the grill, allowing the wood smoke to adhere to the greasy bacon and the fried onions, well, it’s enough to make a grown body weep. And top these comestibles on your pecan smoked cheddar cheese burger and toasted pretzel bun, and well, I don’t have to tell you that you have officially arrived. And all your supper guests will smile and burp aloud, with grease dripping off their chins, as they tarry there, plumply, from the vantage of a pit keeper. Amen.


The Perfect Day: Red Meat and Onion Pops

images (1)The weatherman said it was a Top 10 weather day, and I believed him. I mean how could I not? Blue bird skies as far as you could see, song birds trilling at the top of their little lungs, and 70 blessed degrees of Fahrenheit seemingly around every bend. The humidity was non existent too. It was the kind of day you could wear your favorite flannel shirt or your new designer swim suit, even at the same time if so inclined, and be none the worse for it minus a few stray looks. The kind of day that begs a body to be outside. The sort that draw brethren of the brisket from their smokey lairs to ignite the political section in charcoal chimneys across the land. To send forth pillars of smoke and meaty aromas into the air for to cross the neighbor’s fence and illuminate the inhabitants there. Indeed, the kind of day we wait for all winter. The kind that compels even a person of moderate-to-sober intelligence to, and at once, roll in the grass like a puppy and say to heck with what they think across the fence. In short, it was the first truly lovely day of Spring, and every soul north of the 45th parallel rejoiced in it.

Prepping the onions at the Track-side Pit

So it was I found myself pit-side for supper in the driveway of my fellow patron and co-founder PotP. Always a pleasure when I ended up over there for grilling fare. We were bachelors this evening, you see, and might I add that our spoils were simple. Basic but flavorful. Steak and onions. Lets talk about the onion pops first.

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Brush in olive oil, season with salt and pepper

John skewered them like little lolly pops, and varnished them first in olive oil. This old trick would help his incredibly intricate seasonings properly adhere. A harmonious, time-test blend better known as salt and pepper. Freshly cracked of course. It may not sound like much, and in truth it may not be, but the end result will make a pit jockey question why he or she doesn’t do this kind of thing more often. Man they were good!

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They crisp up after a fashion, and almost be come candy like. In another way, they reminded me of onion rings. It was all we could do to refrain from sucking these things down before the main event. My but they had a spell on us. The onion rich aromas likewise merged with the cool spring air like an olfactory-based Beethoven movement. And that’s where I’ll leave that analogy I do believe. Besides we got us some steaks to grill.

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On the way over to the Track-side Pit, I swung by a local Ma and Pa meat market and found a rib-eye proper that called my name. Of all the cuts of steak out there, I think the venerable rib eye is still my favorite. Nothing beats it for the money. A nicely marbled rib eye is where it’s at people. Maybe it’s just me, but I also thought it looked rather becoming resting there on the manly bumper of the pit keeper’s FJ Cruiser. That’s better looking to us grill jockeys than a bikini clad super model draped over a sports car. Or something like that. Indeed, if only half the road kill out there could end like this, we’d have a Merry Christmas.

Bring on the meat!

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We seasoned our steaks with liberal dosage of Montreal Steak Seasoning. A great blend for beef, and we both love it’s coarse texture and peppery appeal. Who doesn’t already have this stuff on their spice rack. A time-tested seasoning favored by the multitudes for it’s spicy crunch. We use it on brisket too, as it’s quite favorable amid a robust bark. Good stuff, people. And if you get if off the Amazon link just below, we’re supposed to get a small kickback. So it’s good for your steak, and for us! Thank you kindly and in advance for that!


 

McCormick Grill Mates Montreal Steak Seasoning, 29 ounce


Anyways, you all know how to grill a steak. We brought ours to a medium and called it good. Long as it ain’t still wiggling, we’ll eat it no how. Whilst tempering a deluge of drool, we proceeded to plate up this beefy utopia dressed in crisp onions, and admire it in the soft evening slants of golden light. What a lovely sight. A supper that which required no pampering of appetite. A perfect day is sometimes like that. And for dessert we’ll just go roll in the grass. Amen.

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Grilled rib eye and bacon wrapped sirloin sided with crisp grilled onions. Simple and to the point. And our bellies did smile, patron to the pit.


Patrons of the Pit is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


 


Smoking Time and Temperatures

Every once in a while we like to do a guest post. Today is one of those times. Below is a chart and intro made up for us by Joe, at SmokedBBQSource. He’s developing a website full of resources useful to the BBQ community, and he has shared his latest efforts with us. I found this little chart of smoking times and temperatures to be an effective and handy reference, thus we humbly pass it along to the PotP readership for your kind perusal. Enjoy!

And thanks Joe!

-PotP



From Smoked BBQ Source:

You probably already know how important managing temperature is when you barbecue. You’ve got to closely monitor your smoker and make sure it stays within the right temperature range for hours at a time.

You’ve also got to know the right time to pull your meat off the smoker so you’re not left with a dry, overcooked mess.

While most meat can be smoked between 225 – 250°F, the best temperature to pull is going to vary a lot with what you’re cooking.

While there are no hard and fast rules, this visual, smoking time and temperature chart is a good resource to check before you fire up the smoker.

Just remember that it all comes down to your individual setup. Use this guide as a starting point, and then experiment to see what works best for you.

Here are a few other pieces of advice:

The smoking time suggestions as a very rough estimate: The problem with using hours / lb to estimate smoking time, is that the thickness and diameter of what your smoking is more important than the total weight.

There’s also a lot of other factors like humidity and how well insulted your smoker is that can effect total smoker time. Bottom line, always use a digital thermometer to determine when your food is ready.

There’s a big difference between ‘done’ and ‘ready to eat’: If you always pull your meat when it reaches a safe internal temp, you will be missing out on a world of flavor. In many cases you want to go well past the ‘recommended safe temperature’ as the collagen and fats continue to melt and make your meat even more juicy.

-smokedbbqsource



smoking chart


InstaGrill: The Art of Spontaneous Grilling

We were out in the woods this weekend last, playing hobo and such, and just enjoying the pleasures of a lovely spring day afield. The sun was warm, but the lakes and ponds still frozen, and patches of snow tarried in the shadows. We hiked along the wooded trails, kicking up leaves from last autumn, and smelling the earth unwrap itself after a long winter’s hiatus. A vintage spring day in Minnesota. The kind we wait for, and pine for. The sort we hold out hope for, that once winter has had its way with us, that it might bequeath us such climatic spoils. And it did. And what better thing to do in all the world on such a day, than to make a camp in the woods, and cook some good food there.

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Enter the InstaGrill

Now I’m a tinkerer. My father is a tinkerer. My brothers are tinkerers. Tinkering, you might say, is in my blood. And so when I get to test out another man’s brain thrust, I feel honored. I can appreciate the engineering, the thought, and the time that went in to it. Such was the case this last trip afield, as we tested out the InstaGrill. A cool, little, highly portable BBQ grill sent to us by a fellow tinkerer, named Jonathan, down in Texas.

InstaGrill. That’s what he’s calling it as of now. It’s an idea he had for easy, spontaneous, low-key grilling. He sent us a prototype so we could get a better idea how it works, and maybe share it with you guys. Here is his website also, if you want more details. www.myinstagrill.com. It’s a pretty nifty little rig, and if you don’t mind, we’ll give you the nickel tour ourselves.

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It’s pretty clever at first blush. As you can see, it’s a charcoal grill at its core. That’s what it runs on. You fill it half way up or so like you would a charcoal chimney, and light it from below with crumpled up newspaper or like we did in this case, with a fire starter cube. She lit right up in tremendous fashion, thanks to the built-in chimney effect. In all my years of using portable grills,  I can honestly say, this is the best lighting grill we’ve ever used. No lighter fluid needed. It lights like a charcoal chimney, because, well, it is! This is probably our favorite feature of the grill. But anyways, onto the fun part!

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When the coals reach maturity, or grayed over, (about 10 minutes) you simply unlatch the side and open it up. Sort of like them Murphy Beds that fold up into the wall, if you’re familiar with those. Yet another clever idea! Then you rake the coals about a bit to suit your fancy, and install the grate as seen in the photo.

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As seen above, you can set the grate to three different levels. We liked that feature too!

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We found the grill to be just big enough to meet the needs of about two people, least wise for breakfast out in the hinter regions. The grate size is roughly 10 inches by 10 inches. Large enough for four burgers or two steaks. The other dimensions of the grill are  5″D x 10″W x 12″ H. It weighs about 5 pounds. We found it very portable, and simple to set up and easy to use. No complaints!

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Granted it was designed for more traditional grilling fare than corned beef hash and eggs over-easy, but alas when your bush, you work with what you’ve got. Regardless, it was a lot of fun cooking with it. The husky handle at the back made it effortless to transport or move it, even when it was lit, should you ever want to do such things. And to extinguish the coals, you simply close it back up and pour some water on the fire. Disperse in the trash at your nearest convenience.

instagrill

Overall, it was really a joy to cook on. A well thought-out, and articulate little grilling rig. We liked it’s compactness, and portability, and absolutely loved how it started up a batch of charcoal. We can see it being useful for things like: camping, or  tailgating, or even just out on your deck. It’s low key enough, it won’t draw much attention, and finally, you’ll get a proper meal cooked over a beautiful bed of coals. Such as grilling was always meant to be.


KICKSTARTER CAMPAIGN


So here’s the other part of the story. If you want to buy one, you’re going to have to get in line and wait a while. This is a prototype, you see.  The ultimate fit & finished product does not exist yet. That’s why the prototype was sent to us, to help Jonathan garner a little exposure. He has also set up a KICKSTARTER Campaign, here,  and when and if it reaches it’s goal, he will then go into production with these grills. So if you think it’s a worthy endeavor, and want to help him get his business going, not to mention secure yourself one of his grills later on down the road, head over to his kickstarter page and help a tinkerer out!

Kickstarter Link

http://9e.fnd.to/instagrill

 

 

 


The Good Old Days: Smoked Blackberry Tinted Chicken Thighs

fullsizerender-15Once upon a time we will hearken back to the good old days, and remember from whence they sang. The days where the wood smoke bellowed freely from pit damper and chimney stack. Days where the air was still sweet to the taste, and the morning dew left on the grass seems as if it were presented there, just for you. The days of yore where we ate like kings, and slept like hogs, whilst the crescent moon hung like a phantom in a starry sky. And we could come and go as we pleased, and tarry the day long beside our beloved BBQ grills, leaning back in our patio chairs, left leg crossed over right. Baseball game bantering quietly on the pit radio, and a lovely beverage within reach. The aromas of chicken or beef or pork, perfectly seasoned, and sizzling beneath that old enameled dome. Ah yes, these were the days indeed. The days of the pit jockey. The good old days.

That’s what we’ll think some day, supposedly. Or so I’ve been told. In the elder years, tipping to and fro in the rocking chair, and looking back through the lens of retrospection. I’ve noticed plenty of folks reminisce like this. It’s the thing to do, after all, when you crave roses in December. I even like to partake in it myself from time to time. There’s nothing wrong with that. Then I went camping with a bloke once, who informed me around the campfire that night, that these days we were in, well, they ARE the good old days.

I tossed another log in the fire, and thought about that for a bit.

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Maybe he was right. Could it be we are actually living now in the good old days? Is this our time to shine? Well, when left to ponder such pickles for too long, a patron of the pit defaults to his natural and most basic thinking patterns – we eat! Join me at the pit tonight, and we’ll show you what’s going on up here on the 45th parallel.

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To start, I had some good chicken thighs sizzling nicely, seasoned in Miners Mix Poultry Perfection. And because I couldn’t make up my mind, Miners Mix XXX Garlic, just because. Both highly adequate rubs for poultry. We crisped up the skin for a couple of minutes over direct heat, and then drug the thighs back over indirect heat for the rest of the cook. Standard yard bird techniques. Near the end of the session, we slapped on some Joe Joe’s Hog Shack Blackberry Sauce, and man oh man, let me tell you. This stuff is currently my most favorite BBQ sauce in the world, I think. It’s on the sweeter side, tastes like blackberries, and brings what ever meat I varnish it on to the next level in succulence. A special thanks to Brian and Joe, at Joe Joe’s Hog Shack for keeping us stocked in their magic meat elixir. Check them out some time here.


Also, if you want to hook yourself up with some Miners Mix, like the flavors we used today, check them out here.

Or you can get some on Amazon too. And if you use one of our affiliate links just below, a small kick back about as big as a bee’s knee will be sent our way. Yeah! Plus you help support the Spice Wizards of Miners Mix, not to mention your meat will taste a whole bunch better. Anyways, back to the story.

Poultry Perfection Seasoning Rub for Turkey, Goose, Duck, Chicken, and Game

XXX-Garlic Seasoning Rub With Powdered, Minced, and Granulated Garlic for Triple Garlic Flavor


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Now some of you readership have informed us that we need to get more vegetables on our plate. Well, I suppose there does come a time in a man’s grilling career where he should listen the women folk, and so here goes nothing. We sliced up a red bell pepper to roast over the coals a bit. We prepped the slices in an olive oil bath, and seasoned them with Miners Mix Steak and Veggie Seasoning. Yup, they got something for everything, it seems. And mercy did it go well on roasted red peppers. Outstanding, in point of fact.That sided with some green beans, well, you can’t tell me there weren’t enough vegetables on my plate tonight!  Oh yes, we eat well here at the pit.

img_1555As I plated up this highly succulent and might I add, colorful meal, I thought back to that night around the campfire. To the good old days. I dunno. When you’re blessed with a good plate of food like this, and somebody you love to share it with, it’s hard to deny that you’re not having a pretty good day, by and by. And when you think about it, any day these days seems like a gift. Because really it is. Say what you will, but you just never know when your number is up. So everyday is a blessing for sure, and that by default then makes it a good day. So be inspired then, we say, to live each day in good food, and fellowship, and to show one another just how fiercely you can love. Because yeah, I suppose these really are the good old days. But then so is every day, I’d wager, as it’s a gift straight from above. And it would be a shame to waste it on some improperly grilled chicken thighs. Amen.

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Pecan Smoked, Blackberry Tinted Chicken Thighs, roasted red bell pepper seasoned in Miners mix, and a lovely bouquet of green beans for to please the lady folk. I reckon it could get a little better than this, but that’s not proper to discuss here. Yum!!


This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


 


The Smoking Jacket

Another classic from the PotP Archives, concerning fashion attire. As you will read, a proper smoking jacket is much more than the fibers woven together, it’s the memories woven into the fiber that matters.

 

No, I do not speak of the kind of smoking jacket you’re probably thinking of. The purple-velvet sort worn by gentlemen of high leisure, who own a humidor, and pace about in front of their fir…

Source: The Smoking Jacket


The World’s Easiest Smokehouse Quality Pulled Pork

It was a morning of slow-curling pillars of pecan smoke which tapered and twirled in the golden shafts of a rising sun. The tweety birds also were in full symphony, flirting in the naked dogwoods at the pond’s edge. And the breeze which sifted through the patio furniture was cool, but soft to the touch, with a tint of mildness lingering in the eddies; a heady sensation not privy to these parts in many moons. And the winter’s snow bounties are receding now, like an old man’s hairline. And there is grass. It’s not the best grass, but alas it’s grass no how, and say what you will, but in February in Minnesota, that is no small thing. I delight also in the way the snow courts the spruce trees yonder. Filling in between the needles. The contrast of green with pockets of white. It’s just a lovely time of year. A first hint of longer days.

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Pulled Pork in Less Time With More Bark

On the pit this morning, awash in the early morning light, we have what might appear to be two handsome pork butts. But in point of fact, they are only one. One petite butt, actually, sliced in half. And the reasoning for this is something we’ve been experimenting with here at PotP Headquarters for some time.

You see, I’ve had to eat a few sandwiches for you people to figure this out, but alas, it’s a price for knowledge that I am willing to pay. I’m good with it.  But it turns out you do not need to smoke a pork butt for 12 hours to accomplish effective BBQ. That is, I suppose,  if you don’t want to. Because there are plenty of days I would just as soon take the scenic route like that, if for no other reason than I rather fancy the journey. But there is a secret bypass on the road to succulence. A route in detour slightly swifter, but just as edible. One that flirtatiously courts the ever-ebbing passage of time with the affable affinity and gentle premise of the tooth fairy. Lets go there, shall we. Lets do this!

The Power of Halves

By slicing your pork butt in half, what you have done, we figure, is reduced the cooking time by maybe a third. My calculations are crude, I admit, but it’s something like that. Smaller butts cook faster than bigger ones. It just stands to reason. What you have also done is increase the surface area. This opens up more acreage for more spice rub and further, more smoke penetration. And what all that means is, you’ll get more bark.And every pit jockey fancies more bark. All of this just from slicing your butt in half. So we sliced it.

In Preparation

 

a2015-kitsThe night before, in a zippered plastic bag, we marinated the pork in Kits KC BBQ Rub, from our friends over at Miners Mix. Meat and spice. It’s like hooking two lovely souls up on a highly engineered blind date. It just can’t help but to go swimmingly. We just let the flavors mingle the night long, and let nature take its course. To “get happy“, as they say, in the romantic, yet estranged confines of the refrigerator. And by golly, they did!


Or if you want to whip something up yourself, here is a basic rub recipe pretty amazing on pork.

Basic Pork Rub

  • 1/4 cup Paprika
  • 1/8 cup Fresh Ground Black Pepper
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder
  • 1 tablespoon or more Cayenne Pepper
  • 1/4 cup Coarse Salt
  • 1/4 cup Brown Sugar

In the morning the meat was ready, already smelling amazing, and was plopped accordingly on the old kettle grill. Now, I would usually use the Weber Smokey Mountain for pulled pork, but again, I was in the experimenting mood. There isn’t much, after all, you can’t accomplish with a good kettle grill. The smoker is designed to hold a lower temperature, but you can do it on the Weber too. The trick with the kettle grill, at least the 18.5 that I used, is to build a smaller fire than usual. We’re talking just ten to fifteen briquettes, if that. Maybe a few unlit briquettes to sport a little Minion Method if desired. All this to keep the temperatures low, say around 250 degrees.

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We tossed on a couple chunks of pecan wood, mostly because it’s the only wood we have in stock right now. Just so happens tho, pecan wood seems to go well with any meat you might wish to smoke. A fine all-around smoke wood. Anyways, we plunked on the old enameled lid, and went about our business. Namely that of tucking a periodical under the arm and sauntering into the little pit boy’s room for a spell. You know how it goes.


On an aside, we often get asked about our cast iron grates. They are from a company called Craycort, and might very well be the nicest thing you ever do for your Weber. Check them out on our Amazon affiliate link below. It helps keep a good company in business, gives us a wee kickback, and pretty much pimps out your kettle grill to the highest order. Sincerely, they are great grates!

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5″ Grills


 

*Rotate the butts 180 degrees every now and then for even cooking.img_1248-1

After the coals had nearly gone out, we checked under the lid and I noted I had gotten the color I was after. And that’s good enough. You don’t even need to take it’s temperature. That’s how easy this pulled pork is.  And that’s all the further time the butt needs to spend on the pit. The next step is to plate them up temporarily, and ferry them inside and put them into…I can’t believe I’m saying this…but yes, put them into a….crock pot.

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Now I know what you’re thinking. What would a patron of the pit be doing with a crock pot! Well, to answer that, I know what else you’re thinking. You’re thinking crock pots are awesome! Brilliant pieces of culinary technology worthy of enshrinement in various halls of fame and grandmotherly kitchens. Why wouldn’t a patron use one! And I agree. But let’s digress, shall we, to the day you were born.

Babies and Pork Butts

You see, those first couple of hours on the pit are not unlike a baby’s first two hours out of the womb. It is the golden period of maternal bonding and modern meat smoking alike. Not only are the first two hours after birth where a mother bonds intensely with her spore, but  likewise, it is also where a man imprints with his meat! Okay, I got carried away there. What I’m really try to say is, your meat gets all the smoke it needs after the first two hours. In point of fact, I’ve read from multiple sources that a smoke ring is done forming around 140 degrees internal temp. Or about two hours. It just works that way. Any smoke after that point, technically, is wasted in kind. You can read more about such things, here, if you’re interested.

So the pork has all the smoke it needs after two hours on the pit. That’s the thing to remember here.  It’s not done cooking. It has just received the high blessings of the pit, is all. It has been anointed in smoke. We then transferred it to the crock pot, with a few squirts of BBQ sauce, where upon and with the aid of modern crock pot wizardry, you simply leave it to it’s own devices. Bequeath it to the BBQ fates to fall apart as it will. And it will indeed at around 195 – 200 internal. And you do not need to take its temperature here either. Pulled pork in a crock pot is easy like that. Just let the meat speak to you. Use your pit master instincts. It will tell you when its done by its tender flanks submitting to the masterful glide of your fork, as succulent pieces of butt topple over itself into whetted pools of its own glorious juices. The crock pot really does take the guess work out of it. The babysitting. And when its done, it will even keep itself warm until supper. Golly! What utter decadence! It is like a Boeing 747 landing its self on autopilot, and the pit jockey need not raise a finger. And in the end, after you pull it into savory shreds, and stuff it into a good roll, you’ll  have yourself some authentic, smoke house quality, BBQ pulled pork, succulent enough for the kings,  fit for the pit master, and the crown jewel of your crock potting career. And it was easy too. Real easy, patron to the pit.  Amen.

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Savory pecan smoked pulled pork, with plenty of delicious bark. Patron to the Pit. Courtesy of the Kettle Grill/Crock Pot Hybrid System. Works real good. But tastes even better.

 


This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


 


Testament of a Grilling Geek

*Another experiment, resurrecting a post from the archives. One of our lesser read pieces, that explains in part, I think, why it is we do what we do. Enjoy.

Blessings – PotP

 

I went out to the grill the other night, in routine fashion to tend the meat, and found myself for a time just standing there, staring into the hot, glowing coals. It was a crisp night, and the hea…

Source: Testament of a Grilling Geek


Poultry Perfection: What Your Meat Needs

chickadeeThe temperature was a balmy 32 degrees. The aromas of pecan smoke were in curl. Long, tapering, plumes of it, wafting into a gorgeous February sky. The sounds of chicken flesh could be heard sizzling over a hot bed of coals, and for a while at least, you could almost, but not quite, feel the warm sun press gently against your face. Oh it was a nice afternoon at the pit, I don’t mind telling you. Very abiding. A real treat after several weeks of sub zero grilling. It’s odd, I know, that 32 degrees can feel balmy, but trust me when I say, a body adapts. A sort of biological antifreeze develops, and you just get used to the cold, I suppose. And when it gets up into the 30’s in February, well, it is with great restraint that you some how resist the nagging urge to slip into your designer swimming trunks,  smear SPF 15 suntan lotion over your hairy belly, and sidle over the neighbor’s fence to inflate their pool noodle.  And all the neighbors rejoice.

This is to say, in other words, it was nice out, and yours truly frolicked accordingly. And the Black Capped Chickadees where in abundance, too, all singing their praises for another day of cavorting amid the piney trees. Of all the tweety birds I observe in the backyard, and living on a pond there are aplenty, I think my favorite is still the humble chickadee. They are not large, showy birds, who demand to be seen, but rather tiny little things, and somehow still maintain the quality of being impressive. I think what impresses me is that they are just more gregarious than other birds. Friendly, you might say. Chickadees have been known to drop onto your outreached hands for some seeds. Up north, where Chickadees are truly themselves, they will even land on your hat while you walk in stride, iffin that is you put some bread crumbs up there. They’re just cool little birds. Chickadees are also of the proper stock that does not leave us for the southern states, when winter’s tangled tempest encroaches our shores. Nay, the Black Capped Chickadee stays the winter long, chin up, and somehow seems to thrive. Like I said, impressive little birds. And they are always my little fuzzy cohorts, and inspiration, for these winter grilling sessions. Speaking of, today on the pit we have some chicken wing appetizers. You know,  the kind you get at sports bars and the like. Tho these are undoubtedly better  what with being cooked in a nice haze of smoldering pecan wood. Yum!

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I do rather  fancy how the sunbeams rest on my meat at times. Indeed, just to lay there, feeling that glorious heat do its bidding, with no pretense nor shame. Reminds me of my brother in-law’s old bull dog. He used to favor a sunny patch of linoleum at the foot of the stairs, where the 4 O’clock sun beam would make it’s way through the window pane, casting a warm glow upon the shoes and stuff on the floor. And the bull dog would go lay down in that patch of sunlight, belly up and illuminated, and simply revel there, with the sun warm upon his meat. Yup, I know from what he aspires to there…What we we talking about again? It was chicken wings, I thought! Hmm. I don’t know anymore…

Indirect Grilling

I suppose I should let you know that these wings were all done indirect, meaning opposite the hot bed of coals. I do 90% of all my grilling indirect like that. You run very little risk then of burning your plunder. Or drying it out. Indirect slows down the cook too, I believe, and gives a pit jockey more time for the important things in grilling, such as: watching cloud shadows, observing more chickadee flirtations, dashing inside for a manly beverage, investigate your trees, dashing back inside to the little pit boys room, grabbing more manly beverages, picking your nose, and general, tho not always practical, pit-side loitering. Yup, indirect, people. It’s the best way to go!

Our seasoning of choice today, like most days lately, was from the kindly folks at Miners Mix. They have a lovely gamut of flavors, for all your culinary needs, and today we needed something for chicken. So it was off to our Miners Mix private shelf for some Poultry Perfection. I’m not sure how they do it, but they are certifiable spice wizards those dudes. If it didn’t exist in 1850, it ain’t in there. That could be one clue to how they do it. They use real stuff! The don’t put a ton of salt in it either, which makes it not only healthier, but I think promotes more attention to the subtleties of flavor. All this is to say, they make some really good rubs. If you’d like to grab some for yourself, and see what we mean, this rub and many more are on amazon. Below is our affiliate link to get you there. It would help support companies like Miners Mix, and we would also get a wee kickback too, so that we could go buy more Miners Mix. Plus your food would taste better. It’s just a happy deal all-around!


Poultry Perfection Seasoning Rub for Turkey, Goose, Duck, Chicken, and Game


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Pecan Smoked BBQ Wings, seasoned in Miners Mix Poultry Perfection, Glazed in Sweet Baby Rays. Chickadee assisted.

So it was, under glorious blue skies that our appetizer wings came to a most edible and succulent maturity. Then with a “new” paint brush from the garage, we glazed the spoils with a modest sheen of Sweet Baby Rays BBQ sauce. The flavors merged together under the dome into a yard bird tome, sure to put any meat maestro on the brink of tears. I cannot divine an accurate way of conveying just how savory they smelled, tinted in pecan smoke and spice. Nor how flavor-packed and juicy they tasted. So I won’t. You’ll just have to make some yourself, and let the meat speak for itself. And if you’re a lucky bloke, you may even feel the sun smile on your face. Amen.


This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


 


Avoid Steel Bristles In Your Intestines: The Right BBQ Scraper

We’ve all been there. Any pit jockey worth his or her tongs has been there. Has seen their beloved grill grate in various states of entropy and decay. With blackened carnage clinging to the g…

Source: Avoid Steel Bristles In Your Intestines: The Right BBQ Scraper


Making The Best of It: BBQ Wings and Bodacious Bean Dip

img_1165Well, it’s February. And it’s still winter in Minnesota. Tho the sun may tarry in the sky now a few minutes longer than it once did, signifying, perhaps, that the summer processes have begun, I’m here to say, you can’t really tell. It’s just plain cold out. Snow still courts our yard, it’s still dark when I come home from work,  and there is a patch of ice on the driveway that I think has been there since Thanksgiving. But that’s Minnesota. And after a while you simply come to accept your deep freeze situation in life, and just make the best of it. Indeed, there comes a point in every Minnesotan’s winter campaign where they acknowledge to themselves and the rest of the free world, that it’s not going to get any warmer for a while, and that they for one are done complaining about it. Mostly.

A good example of what I mean was found on my routine food sortie to the local Cub grocery  store. There outside the motion activated sliding doors perched this lovely ice sculpture. I guess I can’t tell you what it is tho. Looks something like a duck and a man merged together, and carrying a purse. It doesn’t really matter, I guess. What matters, like all good gifts, is the thought behind it. The poetic triumph of it all. For here stands a sculpture really of what it means to be Minnesotan. To be stuck in the cold for half the year. Nay, half of your life, when you think about it. It is at once an icy monolith to the power of positive thinking! It says that life in the ice box has not gotten this soul down. That they will make the best of it, regardless. Lemonade, if you will,  wrought from winter’s harshest fruit. Yup, that ice sculpture was much more than the tangible work of a talented person. It is a symbol of sanity when everyone around you is losing theirs. Odd that you can gleam so much just going to the store for some chicken wings, but it is so.

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Later that evening, speaking of chicken wings, I fired up the old Weber kettle grill for supper. One of the things I like to do, when the charcoal chimney is under fire, is give it a little whack on it’s side with the tongs, and watch how the sparks scatter into the night. Sometimes it makes for interesting photos. Sometimes not. But even so, I enjoy the artistic spray of sparks flashing against a dark, wintry sky. It soothes me.

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There is also a certain comradeship amid the coals. They give off two things a winter bound  pit keeper craves: light and heat. And oh what a joy it is on these frosty winter evenings to bandy close to a hemorrhaging bed of orange coals. To feel the heat rolling out of the pit. It takes the sting out of the cold night, and loosens a stiffened soul. And for a while at least, you are content in your dark little corner of the globe, managing your meat over this beautiful bed of briquettes. Even in the middle of a Minnesota winter, out on the patio in the cold, there is joy to be found, patron to the pit. Like so many hardy folk around here, you just have to make the best of it.

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These wings were seasoned first in one of our favorite blends, Poultry Perfection, from the great folks at Miners Mix. They’ve been awful good to us, and it’s our privilege to thank them yet again for sharing their wares with us. True spice wizards if ever we’ve seen any. Anyways, at the end of the cook, we glazed over the wings with some Sweet Baby Rays as per custom in BBQ fare, whilst back inside, some banter of the bodacious sort was at hand.

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My bride whipped up a hearty batch of Miners Mix Bodacious Bean Dip. Mercy, it’s good stuff, people, very tasty, and one box seems more than plentiful, I might add. A plentiful bean dipping Nirvana. Plentiful also in the after effects come bed time, for thy cotton sheets may billow as if hit by a soft summer breeze. I almost slept on the couch that night if not for the mercy of my lovely wife. But like most good Minnesotans, she too made the best of it. We all did. Mostly. And Amen.

Smokin’ in Mesquite


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How to Please Your Wife in the 1950’s

 

The Modified Look

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Well, it was one of those evenings where you waddle in through the front door tired and foot sore. It had been a long day afield, and all you want to do is procure a manly beverage and plant your prostate on your favorite man chair and watch some Clint Eastwood. But you can’t. Turns out your wife has had plans for you all day to grill her up some big, juicy cheeseburgers, patron to the pit.

“But darling”, you croak, “I haven’t but one ounce of energy, just let me tarry here in my chair a few hours more!”

Then she gives you a modified version of “the look”. Every man knows the look, but this one is slightly different. It’s the usual, you-better-obey kind of look, but then it’s modified somehow with a droopy, puppy dog face sort of thing going on, and it is all but impenetrable. And so you shrug your shoulders, pull your boots back on, and set off to work again. This, after all,  is the life we pit masters have signed up for. And you got to take it in stride.

“Oh, can you make some ice cream too?” my wife said, batting her eyelashes.

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Turns out her supper plans for me were borderline extravagant for a run of the mill weekday night. And before I knew it I had the ice cream maker sitting out at the pit with me, churning away in the dark. That accompanied by the soft, wispy plumes of smoke coming off the charcoal chimney, well, I started to get into my little ambiance there, dug out in the snow. I don’t think I have ever made homemade ice cream on a January evening in Minnesota before, but when your wife says she wants a chocolate shake with her cheeseburger, well a fellow ought to oblige if he can, right? And I could. So I did.

On the note of ice cream, and just to share with you guys, here is our secret ice cream recipe honed through the ages.

Homemade Vanilla Ice Cream

1/2 gallon whole milk

2 cups sugar

1 carton of egg beaters

splash of vanilla extract

Yeah, it’s complicated stuff! Not really, but it surely is delicious, and would make a fine compliment to our cheeseburgers tonight. A brilliant stroke, really.  But it gets even better. Two words…French Fries!

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The Crinkle Cutter 

My bride had recently acquired one of these doodleboppers. A little french fry making technology sure to up our game, giving your normal, boring french fry, the crinkled edge often coveted by french fry connoisseurs, such as yours truly. Never used one of these before, but it seemed to do the trick. These spuds were then lowered into a bubbling vat of peanut oil, and deep fried there until golden brown. If you haven’t made your own homemade french fries before, you’re missing out people. And they are not that hard to do either. Anyways, back out to the pit.

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The burgers sizzled away like burgers do. And I loitered out there some, I must admit. The night wasn’t as cold as I thought it would be, and the companionship of the coals seemed particularly abiding this eve. Their orange glow, set in a field of frozen white seemed “just right”. And for while at least, I was glad I got up off the couch and made supper like I was told. This was nice. Good to be manning the faithful kettle grill again. Feels like it’s been a while. Near the end of the cook, I flipped the burgers over direct heat for a bit to form a modicum of crust, purely for textural appeal. I knew the fries were nearing their end game too, and the ice cream was ready. The culmination of an wintry evening’s efforts were soon at hand. It was just about time to head inside to our home diner.

The Home Diner Experience

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My bride and I are creatures of nostalgia, in particular the 1950’s. Which is odd, because neither one of us even existed in the 50’s. Or the 60’s. Even so, we are smitten for the past. So much so, in point of fact, that we re-created this little 50’s style diner nook just inside the patio door. Purely for fun of it, of course. As much as I like to eat in my man chair by the TV, I knew it would be nostalgic blasphemy not to ingest this meal, “proper like” in the diner. And thus to this end, we did.

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Toasted kaiser rolls, fresh tomato slices, lettuce, mayo, ketchup, hark, the works people! Sided with a lovely bouquet of homemade crinkle cut french fries, and a tall, homemade chocolate shake. Glory be! If eating a burger at home gets any better than this, I haven’t heard of it! A top notch culinary experience. And to think, I just wanted to sit on the couch and watch Clint Eastwood. Mercifully, my wife saw the better in me, and she was pleased. Come to think of it, so was I. Amen.

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How to BBQ in a Polar Vortex

Part One

Humbled

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Yours truly discovering his ribs hath gone a’foul in the tempest

I thought I was a humble fellow, but I guess it turns out I’m not. It was just your run of the mill slab of pork ribs. Your basic kettle cook at 20 below. Truly, I thought nothing of it when my wife requested ribs for supper during a polar vortex. This is just what I do. Its who I am. And she knew it. However, in retrospect, I probably should have gone to McDonald’s for a Big Mac instead. Let me digress.

Indeed, the recent polar vortex to come through town put the kibosh on a great many outdoor activities. What with 20 below wind chills, it was a day obviously better suited for other endeavors besides the art of BBQ. But I had never gone sally with the elements before, leastwise where BBQ is concerned, and by golly, today wasn’t the day I would start. And the winds hurtled through the icy township with a divine authority that demanded respect. The good people of the world were huddled indoors, suckling hot cocoas and watching Netflix marathons. And then there was me. Fortunately, the Pond Side Pit was tucked into the gracious eddies of the house that which broke the keen and penetrating December wind. Well, for the most part it did. And there, amid my armory of Webers, I was able to make my stand.

I chose the Weber kettle as my tool of choice this smoke, for a couple of reasons. One, it’s small, and would require less fuel on this cold day to keep it hot. And two, I just didn’t feel like dumping ten pounds of charcoal into the Weber Smokey Mountain for one rack of ribs. As much as I love the WSM, it is rather the gas guzzling SUV of the meat smoking world. No matter, I was a Patron of the Pit. I had smoked ribs in the Weber kettle many times. This was old hat! Child’s play…

Henceforth, I destroyed thy pork ribs with a vigor usually reserved for a nuclear detonation.”

They were hard, brittle, and crusty to the touch. Looked like the skeletal remains of a pet which did not make it clear of the house fire. It was bad. A chunk in hand could have maybe sufficed as a good charcoal pencil for the cave walls, that which I felt like I have just emerged from.  Hark, it looked as if my elder brother had even come by and assisted me with my BBQ whilst I was not looking. Where did I go wrong?

What we learned

Well, for starters, I learned not to under-estimate the narcoleptic value of a good grandma blanket. Because that’s where I was for much of the smoke. Under a grandma in the living room, snoring like a brown bear whilst listening to football on the TV. It was an agreeable lifestyle. The kettle grill was left to its own devices out on the patio. I thought I had set it up for success. Turns out I had not. I had built the fires too hot inside it’s steely bosom. In an ill-guided miscalculation on my part, I figured somewhat logically, that because it was so cold out, I would counter the elements with a slightly larger fire. All this did however, was raise the pit temperature from pretty hot, to split-your-own-atoms, kind of hot. And thus incinerated my beloved ribs with all due effectiveness. Aw well. Live and learn, as they say.  There’s always tuna fish sandwiches for supper.

Part Two

Redemption

A week has passed. Maybe a bit more than that. The new weekend was upon thee, and I had a span of clock available to smoke another rack of ribs if I wanted. Well, with my last efforts still dawdling on my mind like cigar smoke in the drapes, I wanted nothing more than to rectify my blunder, and set my status right again in the smokey community. To get this rancid flavor of defeat off my tongue. The temperature had risen now to a balmy zero degrees or something like that. The wind was low, in-effectively low, and the tweety birds were even active again, darting about the yellow block of suet I had set out for them. This is as good as it was going to get in a Minnesota winter. Like an aplinist siezing a window of proper weather in which to summit Everest, I knew I must act soon. And I knew this time I would do it right, and fire up the Weber Smokey Mountain.

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Doing it right with the Minion Method

Tho it uses moocho much fuel, one thing is for sure about the Weber Smokey Mountain. It works. And it works in the cold too. One heaping chimney full of orange glowing coals dumped into the center of a ring of unlit coals, as seen in the photo, is all  it takes for a rack or three of ribs on any given day. The minion method is your friend here. That’s where the lit coals slowly light up the unlit coals, and those coals in turn light up other unlit coals, kind of like a chain re-action, thus employing a steady, even burn, to last many hours with out baby sitting. The WSM was soon established at 225 degrees, and it did not budge from this temperature the rest of the cook. I should have just done it right the first time, but you know how it goes.

To learn more about the minion method, we did a write-up years ago on that. It’s probably our most read article. Consume at your leisure is so inclined.

https://patronsofthepit.wordpress.com/2013/02/18/the-long-burnthe-method-of-jim-minion/

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Meanwhile, we seasoned up the ribs with a splattering of Worcestershire sauce, and then liberally dusted it Kit’s K.C. BBQ rub from our friends over at Miner’s Mix. We’ve said it before, but we’ll say it again; if we had to be monogomous to one spice rub company, I do believe the Miners Mix crew would be our choice. Just love their flavors. Here’s a link to their stuff if you guys haven’t yet had the occasion.

http://www.minersmix.com

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Anyways, we put the ribs on the pit, bone-side down, and let them do their thing for two and a half hours at 225 degrees in a gentle cloud of pecan smoke. Then we foiled them with a little smearing of butter and BBQ sauce for one more hour. And I napped only cautiously this time, under my grandma blanket, hockey game on the TV, and listened to the calling of my pit master instincts, as the culinary end game drew nearer to thee. And like it does in winter, the night fell early over the land, as the old bullet smoker puffed stoically out on the patio.  The aromas of a Carolina BBQ shack wafted over the crusty fields of blue-tinted snow, for which a slender moon hung silently above. I slipped into my shoes, and waddled out the patio door to check the tenderness of my spoils, jacket zipped tight, and there under the scant starlight of a cold winter’s eve, amid the sounds of sizzling pork and aluminum foil unwrapping, I knew as surely I had known anything before, that these ribs would at once be amazing. And furthermore, that I had been quitely redeemed. Amen.

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Succulent pecan-smoked pork ribs redeemed from the jaws of a polar vortex. Very satisfying, both to the stomach and soul. Grill on! -PotP

 


Good Reads: Peace, Love, & Barbecue

IMG_0344As the December wind draws snowflakes from an ashen sky, I find myself repairing by the fireplace, hot cup of cocoa in hand, relaxing music in tune, and musing aloud over the soft intricacies of a winter’s day. I like how the snow falls on the spruce outside my window pane, complimenting each other in the perfect marriage. Heavy snow drooped on bended bow, with chickadees darting to and fro, and this fire that which warms my feet, well, it is all that I can ask of a winter day. A day so cold and so unforgiving, I am quite certain there is a third-grader in a school yard somewhere, with his tongue at this moment fused to a flag pole. You know it happens. Don’t ask me now.

Anyways, as I tarry here, quite content by this fire, I should like to tell you about a book I’ve been reading. A good read, as far as BBQ is concerned. Chalk full of recipe and technique; it is surely a treasure trove for that. But moreover, weaved amid it’s musty-scented pages, there are stories. And that’s what I find I am enjoying most. The stories. Stories of one man’s BBQ sojourn. From watching his Dad kneel over the backyard pit, to one day entering BBQ competitions and opening restaurants built on time tested Q.

51hjchnumel-_sx375_bo1204203200_Peace, Love, and Barbecue was referred to me by a once upon a time subscriber to this blog, and I took him at his word, and ordered myself a copy in a prompt fashion. We do not all that often review books, and nobody even asked us to review this one, it’s just that I’ve quite enjoyed this read, and thought maybe you guys would too.

Mike Mills, the author, has had quite the life in BBQ. As the owner of 17th Street Bar and Grill, in Marion Illinois, he has seen it all from his favorite stool down at the end of the bar. From serving ribs to Norm, from Cheers, to having his freezer explode into a cloud of hurling pig shrapnel. I found myself chuckling enough to slop some hot cocoa on my belly whilst reading this book. He even delivered his BBQ to Bill Clinton one time, aboard air force one. That’s the kind of stories I’m talking about here. And they fill the meat of the book like a good injected marinade. I’m not done with it yet, so I can’t tell you how it ends. But I thought I’d share with you that it looks to be a good one thus far. A fine literary compadre on a day so keen and so cold as this.

And so as soft music plays gently in stride, and the snow flakes continue to fall, I toss another billet onto the fire, and cozy back up with this BBQ narrative. Like a good brisket, or pork shoulder, like any worthy act in BBQ, I find that I am in no hurry to rush it along. Good things ought never to be rushed. We get hurried along enough in life as it is, so why cling to haste if we don’t have to. Yup, I’m taking my time with this one. Stretching it out. Savoring it. Slowly turning the pages to see what’s next. Something we all should do with good reads. Good people. And proper BBQ. Amen.

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue

*Potp is an amazon affiliate with this book. We sincerely do appreciate your support.

Oh yes, and Merry Christmas also to our fabulous and esteemed readership.  Thanks for another year!

Grill on!

-PotP


A Year In BBQ: The Best of 2016

As December rolls around here on the 45th parallel, and the snow begins to fly, I tarry here at my desk, with a lovely beverage at hand, and reminisce on another year in BBQ. Another calendar traverse of manning the pit through sunny days that would not end, to tempests and heatwaves, and penetrating arctic cold fronts. All from which this vantage I do declare blessings to behold. Did many a smoke out this year, and most of it was edible by our standards. Here then is a list of our favorites, and how they went and came to be.

Best New-To-Us Cut of Meat That We Grilled

The venerable Tri-Tip Roast. I know you California folk see this fare at every grocery store, but for what ever the reasons, the heck if we could find a Tri Tip in Minnesota. And then one day last summer, oh how I remember it now, mine eyes lay gaze upon the Tri Tip roast of my dreams, residing prostrate behind the butcher’s glass. I knew then, as surely as I had ever known anything in the past, that there was a rendezvous in my future. A meaty conspiring with this formidable chunk of beef.  And I loved it! So delicious and worthy of the hunt.

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Somewhere between a brisket and a steak, this Tri Tip was at once a love affair. I cannot wait to do the next one, when ever that may be. Here is a link to our write up on this one, if you’re keen to such things.

https://patronsofthepit.wordpress.com/2016/08/16/meat-lust-tri-tip-on-the-weber-kettle-grill/

Best New BBQ Sauce We Tried

No question here. Joe Joe’s Hog Shack Blackberry Sauce. All their flavors were excellent, but the blackberry sauce was unreal. The undisputed favorite in the two households we served the sauce in. It went fabulously with everything from: chicken to pulled pork, to beef. Only down fall was that it didn’t last long enough. A hungry family can suck a bottle of this nectar up in just days if you’re not witty about it. We weren’t too witty.

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Indeed, if you’re looking for your next favorite sauce, do check out these blokes from out east. Here’s a link to that write up if you’re so inspired.

https://patronsofthepit.wordpress.com/2016/07/06/its-in-the-sauce-joe-joes-hog-shack-bbq-sauces/

Here is their website too!

http://www.joejoeshogshack.com/

Best New Hot Rub That We Tried

This one is easy too. Fire in the Hole. We’ve been using the rubs from Miners Mix for a IMG_0416while now, and have pretty much fallen in love with everything they do. They are Spice Wizards, and just have special powers that us mere mortal folk cannot divine. I’ve stopped trying to figure out how they do it. Going along with the theory that some of the good things in life just ought not to be analyzed, but savored. So we do such with Miners Mix. When we tried their latest brain thrust, Fire in the Hole, I think the world stopped rotating on its axis for a moment. Or maybe that was our faces melting off. I’m not sure. It is a legitimate heat source tho, with lots of ghost pepper powder in it. A rub to be respected! But my, the parade of undertones that come sailing by your palate is a journey in of itself. Most hot rubs we’ve tried just try to blow you away with sheer scoville units. They figure if they melt a hole in your tongue, then their job is done. But it’s not. The spice jockeys of Miners Mix went to extra pains to make sure their hot rub experience did not stop with the heat, but instead to incorporate a symphony of flavors, perhaps heightened by the heat. I dunno. Like I said, they just know stuff we don’t concerning spice rubs. Anyways, best hot rub of 2016 goes to Fire in the Hole, aptly coined by the good folks at Miners Mix.

Here is our blog on that one.

https://patronsofthepit.wordpress.com/2016/02/26/how-to-burn-a-hole-in-your-tongue-fire-in-the-hole-cheeseburgers/

http://www.minersmix.com/index.html

Most Interactive Subscriber on This Blog in 2016

Well, we have a great many wonderful subscribers to this blog. Diverse, beautiful people from all over the world and we probably wouldn’t be writing this post at all today, if it were not for you. So a heart felt thank you, to all of you. But looking at the stats page, just from a mathematical perspective, two subscribers have risen above all the rest, in terms of leaving comments. Both in frequency and in substance. Which is about as interactive as you can be on a blog. Two gentlemen of commitment! And loyalty. And keen wit! The race was close too, about neck-and-neck, I should say. Neither one would probably even care if they were the number one comment maker anyways, so we’ll call it a tie, because in truth, it is. And besides that, we just want to say thank you.

So in no particular order, Todd Baker, come on down! Perhaps none of our subscribers have been more stalwart in showing up in 2016, than Todd. And always with a thoughtful comment. Interacting and showing the love on Facebook even. A brethren of the pit, likewise, we would be remiss not to mention his blog. Here is one we subscribe to and enjoy. Todd is at once an excellent writer in his own right, and cobble smith of the English language. His essays are like fine Swiss chocolate, crafted to the highest levels. For example, he can write an essay on going to a heavy metal concert, of which I have no interest in, and still make you think by the end of the read that it has been time well spent. Say what you want, but that’s a good writer. Be who you are, like what you like, and do cool stuff. That’s his tag line, and it fits. He is who he is, likes what he likes, and by golly, does cool stuff! Many thanks to you, Todd, for being such a great subscriber. And yeah, doing cool stuff.

John and Mary in Ecuador share the prize with Todd, for Most Interactive Subscriber to the blog. Tho I suspect John does most of the talking, Mary has chimed in too, on occasion. One of the greatest privileges of running a blog we’ve found out, nay the best thing about blogging, is meeting cool people. John and Mary in Ecuador are two of them.  Once upon a time they hung a shingle and worked in the USA, and now are retired, and living the sweet life in Ecuador. We subscribe to their blog too, and is one of our favorites to peruse. What a pleasure to tarry by the fireside up here in Minnesota on frosty winter nights, and read about John in Ecuador inflating his pool noodle. He often times likes to rub it in like that too. When he sees that we have blizzard going up on here, I think he gets a particular joy in letting me know of his paradise like conditions patron to the Ecuadorian lifestyle.

You just like to rub it in“, I would croak.

Only thing I’m rubbing in is my sun tan lotion!” he would yammer.

You see how it goes. And we love it! Check out both of these guy’s blogs some day when you’re looking for something good to read.

https://anddocoolstuff.wordpress.com/

https://johnandmarylivingitupinecuador.wordpress.com/

Best Smoked Meal of 2016

This one was not so easy. There was plenty of yum coming off the pit this year. But the one that stands out, the one that I keep thinking back to again and again, the one that I know I must try and replicate at some point yonder, has got to be the burnt ends.

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It was the 4th of July weekend, and I was doing up my annual brisket, the full packer as it were, when I decided to finish off the cook by making some burnt ends from the point. A common move of a well-versed pit jockey. Now it may not look like much, but if you’ve ever had occasion to ingest some burnt ends in your days, you know what I mean here. You know from what utter succulence I refer. The brisket turned out just fine, but these burnt ends, mercy, I do believe they were the very tastiest thing procured off the pit this year. The most tender and succulent smoked meat I may have ever put in my mouth and declared good. Blame it on the high fat content, I suppose, but my, what a treat. The perfect blend of smoke and Miners Mix spice, tinted with some of that Blackberry sauce we talked about earlier. Even half a year later, I’m still getting compliments from family members about this humble pan of meat. Really enjoyed these burnt ends.

Here’s the link to this one too.

https://patronsofthepit.wordpress.com/2016/07/11/trouble-with-the-curve-on-baseball-and-brisket/

Best Day at the Pit

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It was spring. The pond was still frozen, but the sun was warm, and the grass dry. The kind of day you wait for all winter long. The sort of day a soul rejoices in the sun. So I did up a batch of beef stew that day on the faithful, Weber kettle grill. Oh what loitering Nirvana then was at hand. Black Capped Chickadees in full flirtation. Cool spring air mingling through the pit side spruce. The smell of the earth in a slow reveal. It was so lovely, I remember, that I set up my new backpacking tent, just because, and pretty much camped out pit-side, whilst the wood smoke curled into a blue, Minnesota sky. There are some days at the pit where you know as surely as you’ve known anything, that you’ve scored. Both in weather and in calorie. No time crunch either. Hanging ten on the metaphoric waves of outdoor cooking. It’s easy to do when it works.  Just let the smoke curl and the vittles bubble, whilst you do your best to tarry there in the gentle wake of deeds well done. And I did. And also amen.

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https://patronsofthepit.wordpress.com/2016/03/24/how-to-dig-in-dutch-oven-beef-stew/

 

 

 


Relativity: How to Make Hamburger as Big as Your Head

*Found this essay hiding out in the PotP archives, covered in 2 inches of digital  cyber dust. Never published. A story about a little cook-out from last spring, some good food, and some people  there we met along the way. Enjoy.

It was a soft spring afternoon, under quiet gray skies, with a light drizzle dappling over theIMG_0625 land and over the pond. I was out manning the pit of course, doing what pit keepers do, sizzling up a pan of bacon over the old patio stove. The tweety birds were out too, in full chorus I noted, despite the drizzle. And the Mallards milled poignantly in the pond, as always, indifferent to the inclement of weather.  Anyways, we were having a bandy of people over today, to fellowship and commune over several pounds of perfectly grilled ground beef. Hamburgers that is.  Burgers large enough to warrant their own zip code Okay, maybe not that big, but even so.

The ground beef was seasoned with a packet of Lipton Onion Soup Mix, which was thoroughly worked through all the protein. Massage it in there, people, and get your hands dirty! Divvy out into patties accordingly.  I thought about stuffing a couple globs of pepper jack cheese into the center of the patties, for to sport a Juicy Lucy, but I felt lazy at the pit today. So I didn’t. A pit jockey’s freedom.

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You all know how to grill a hamburger. Leastwise I hope you do. So we shall not indulge in the how-to’s of the game. I will mention to you however, the glories of a gently curling pillar of hickory smoke, wafting up out of the pit damper. Likewise, the wonderful, earthen aromas of grass and dirt on a wet day, and how it mingles so saintly with the pungency of lightly charred beef. And the Canadian geese yonder, afloat on placid waters, honking it up like the brass section of the high school band. Can’t say it sounds good, but I’m glad it’s there, I guess.

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Among the guests to show up this eve, was a little lady I hadn’t had occasion to meet before. She was quiet most of time, keeping to herself, yet drawing mass attention like all babies do. I felt compelled to build her a hamburger. You know, to welcome her to the planet and all. It was a good one too. And I noticed after a fashion, that it was almost, but not quite, as big as her head. Relatively speaking, that’s a burger! Glory be the day that I meet up with such a plunder, as I have a rather larger than normal cranium as it is, or so I’ve been told. But this here baby, in truth, she was not all that impressed with my bountiful offering. She was no more amused with the hamburger than she was with the 42 inch mounted musky on the wall in the living room. Ah, ignorance is such a blinder.

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And so we settled in for food, fellowship, and really big hamburgers patron to the pit. Burgers are at once easy to make, declicious to eat, and always seem to go over well feeding a crowd. They can assemble their own, and thus it becomes personal to them. That’s the magic of burgers. Add a chunk of mesquite wood or hickory to your coals during the cook to really up your game. It will propel your hamburger to the next level of smoky goodness, and all your people will rejoice in turn. Well, all that is except for those who don’t have any teeth yet. But what can you do?  Amen.


YouTube Pitmaster Interview: Troy Smith

YouTube University

One of the great resources of our modern era is the internet. And perhaps my favorite resource on the internet, is the YouTube. You can learn anything there. Anything! YouTube University, as my elder brother sometimes calls it. And it is. What a privilege to have so much knowledge at our finger tips. Wanna know how to milk a cow? YouTube it! Wanna know how to weld underwater? Well, YouTube it! Many years ago, when we first got into the BBQ arts, cutting our teeth as it were, we naturally perused the YouTube algorithms in search of BBQ videos. What an addicting past time that is, let me tell you.  Anyways, along the way we discovered a plethora of fellow BBQ enthusiasts who really knew their stuff. I mean these guys were good! They are not necessarily on the pro circuit or anything, tho some are, but one thing is for absolute sure – they have a passion for BBQ.

If you were to ask us here at PotP who some of our BBQ influences are, well many of them you can find on YouTube. And most of them have their own YouTube channel that they update regularly. Troy Smith, of T-Roy Cooks, is one of them. We’ve been watching his channel for a long time now, and well, there’s just something about him we cotton to. He’s like your favorite old pair of pants, (sorry Troy) , in that he’s just a pleasure to be around and watch him do his thing. A genuine, down-to-earth, kindly and sincere, Texan, who simply loves to make BBQ. So we contacted him to see if he might be up for an interview, and in true T-Roy Cooks fashion, he was all over it.

What follows is our conversation with Troy, as we let the man discourse a little his passion for BBQ. We really enjoyed it, and hope you do too.

Picking the Brain of T-ROY COOKS

 

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PotP: Who are your BBQ influences?  Why did you start a YouTube Channel?

T-Roy Cooks: There are a few competition BBQ’ers that have influenced my cooking. I really enjoy the layers of flavor that Johnny Trigg puts on his pork ribs and I have followed his techniques in many of my own BBQ cooks, so Johnny has inspired me the most. I also like to watch Myron Mixon and Big Moe Cason cook. Each of those guys have their own style of cooking and use different seasonings, but in the end, all of their BBQ looks terrific.

As for why I started a YouTube cooking channel, my son was moving out of the house and did not know anything about cooking. My wife and I wanted him to be able to cook the meals that he grew up eating at home after he moved out of the house, so I started making videos showing how to cook the meals that he loved at home. I guess my passion for cooking really shined through in my videos, because after just a few months of starting my channel, I began to get dedicated followers who really enjoyed my style of cooking. The feedback I received was very flattering and helpful because I was actually really shy when I began putting up videos. That feedback inspired me to continue building my channel into what it is today, so I am grateful to all of my subscribers for helping me feel comfortable in front of the camera. It is also very gratifying when they leave feedback letting me know that they have tried and loved my recipes.

PotP: What is your favorite smoke wood?

T-Roy Cooks: I have found that Pecan and Post Oak go well with every kind of meat, so that is what I mainly use in my Yoder Wichita offset smoker or my WSM. I like to change it up from time to time so that I get different smoke profiles. Right now I am using Pecan. When I run out of that wood, I will switch to Post Oak. I purchase a 1/4 cord at a time from a tree cutting service and find that it will usually last me about 5-6 months of weekend cooks. If I am cooking something hot & fast, such as flank steak, skirt steak, or tri-tip, I like to use Hickory or Mesquite, but my go-to wood has to be Pecan or Post Oak for most cases.

I grew up using mainly Hickory, but after trying other woods, I have found that both Hickory and Mesquite have really strong smoke flavor, so I use them sparingly or mix them with Pecan or Oak. I usually don’t use any fruit woods unless I am cooking poultry or fish. For those meats, I like to use Apple or Cherry. I do love the flavor of Peach wood, but it is difficult to get here in Texas and, if I can get it, it is very expensive.

PotP: Give one tip for aspiring pit masters

T-Roy Cooks: Each pit is different, so learn your pit. It takes a lot of time and patience to learn your pit, but once you have it figured out, you will produce some of the best BBQ you have ever tasted. Don’t give up and don’t over-smoke your meat! Make sure you have good air flow through your pit. You want to see that thin blue smoke instead of billowing white smoke out of your stack. Again, just be patient and learn your pit.

PotP: How often do you cook outside?

T-Roy Cooks: Luckily, in Central Texas we are able to cook outdoors all year. During the hot summer months, I probably cook outside 2-3 times per week. I love the cooler Winter months and spend most days of the week cooking out back, so I’d say 5-7 days a week when it’s cooler outside.

PotP: Favorite cut of meat to BBQ? Why?

T-Roy Cooks: My favorite cut of meat has to be pork ribs. I love pork ribs and I have become a pro at cooking them. You can get so many layers of flavor on ribs that when you take a bite of them your mouth explodes with joy! Ribs are pretty thin, so all of those flavors are packed onto the surface and go very well with the thin meat of the rib. You don’t quite get the same flavorful bites when you try to do the same thing with pork butt or thicker cuts of meat. Also, I do love a good USDA Prime Texas Brisket seasoned simply with salt, pepper, and a little cayenne!

PotP: Do you have any outdoor cooking traditions?

T-Roy Cooks: Cooking traditions, huh? Well, I usually have some tunes going while I am cooking out back. I love Classic Rock from the 80’s mostly, but I also enjoy Classic Country music from the 70’s & 80’s. I also like to have a keg of local Austin beer in my Kegerator out back and enjoy a nice chilled beer while cooking. The smell of the smoke in the air and the smell of the meat cooking while I enjoy some tunes and sip on a cold beer is what I love to do. Life doesn’t get much better!

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PotP: What is your biggest BBQ blunder? What just didn’t work? When did Troy slap his head and go “whups!”

T-Roy Cooks: When I first started doing BBQ, I wanted to cook pork ribs on my offset. I read how everyone was using the 3-2-1 method, so I gave it a shot. I ruined my ribs by overcooking them. I found out quickly that the 3-2-1 method does not work for me. My ribs were severely overcooked. The bones fell out of the meat and the meat itself was mushy. I have come to realize that most people like their ribs to be “fall off the bone” tender, but I like mine to have some bite. So, I have never used the 3-2-1 method for cooking ribs again. If I do ever try wrapping my ribs again, I will probably do my own 3-1-1 method!

PotP:  Other than eating it, what is it about BBQ that excites you? Why do you keep pursuing it? What fuels your passion, T-Roy!

T-Roy Cooks: When I walk by my Yoder Wichita offset smoker, it smells like I am in one of those very old BBQ joints where they’ve been cooking BBQ on the same pits for over 100 years. You know the kind of BBQ joint I’m talking about where the smoke has discolored the walls of the place and the smoke smell permeates every crook and cranny in the joint? There is something to be said about that smell of a BBQ pit and the aromas filling the air from the meat smoking on the pit.

The smell of BBQ exhilarates me and makes me want to celebrate fine tasting BBQ with my friends, family, and neighbors. I am passionate about BBQ, but knowing that each cut of meat is different, I have to stay on my toes while cooking BBQ. No two briskets or pork butts will ever cook exactly the same. The meat can be temperamental and it is up to me, the Pitmaster, to do everything I can to produce the best BBQ I can from the meat on the pit. It is a challenge, but it is a challenge that I gladly accept. Plus, it’s a lot of fun!!!

PotP: When you don’t feel like cooking, where do you go for BBQ?

T-Roy Cooks: I know you’ll find this quite odd, but I really don’t go out to eat BBQ. In fact, I rarely go out to eat period! There are plenty of BBQ joints here around Central Texas (Austin), but there are only a couple that I would eat at again. One is Louie Mueller BBQ and the other is Stiles Switch BBQ. I hear that Franklin’s BBQ and La Barbecue (owned by Mueller’s grand-daughter) are really good, but I have yet to try those because I don’t like long lines and I don’t like going to downtown Austin.

PotP: What is your pit-side beverage of choice?

T-Roy Cooks: I love relaxing by my pit with a cold beer or a big glass of strong sweet iced tea. In fact, I have a Kegerator, as mentioned in a previous question, and I always have a keg from a local Austin brewery iced down on tap. I change up which breweries I have on tap, but most of them are really tasty!

PotP: What is your choice activity whilst smoking a 16 hour pork butt?

T-Roy Cooks: During the day, I enjoy floating around in my pool under the palm trees or relaxing in my hot tub while listening to some classic tunes from the 70’s & 80’s. If it’s late at night on a long cook, I will watch a good Sci-Fi TV show or movie, a Football game, or some NASCAR on my TV out back to pass the time. I usually have plenty of those shows recorded so I can watch them at my leisure.

PotP: Lastly, what is next for T-Roy Cooks?

T-Roy Cooks: I have had a lot of my followers request that I make BBQ rubs, so I am working on some recipes for my own rubs that I can sell. I am also wanting to do some live cooking shows so that my followers can watch me in live time while I cook. They can ask questions of me and I can instantly respond back to them. The hard part with that idea is finding the right time where I can get the most people watching live.

Bonus Question: I’ve seen you in your videos do cannonball dives into your pool for the amusement of your viewers. Big leaping kerplooshes, sending tsunami-like waves across the land. Pets run for their lives. You have some mad skills there. So, if you were an Olympic diver, and a gold medal was on the line, would the cannonball then be your go to dive?

T-Roy Cooks: If I did a cannonball from a great height, I’d probably drain the pool and other divers wouldn’t be able to compete, so yes! Of course, I’d have to go first! I also do a really elegant back flip off of the diving board, but my pool is only 6 feet deep, so that isn’t something you’ll see me doing in my videos.

Thanks Troy. You’re awesome!

Check out T-Roy Cooks on YouTube some day. Good stuff!

 


YouTube PitMaster Interview: Rus Jones

The wood smoke curls in a good way today. We’ve got a little treat for you all, patron to the pit. And needless to say, we’re kind of excited for this. I guess if you’re not into BBQ or cooking out-of-doors, you won’t care an easterner’s hoot. But then if you’re not into those things, why are you even reading this. So you probably do care. At least a little. Anyways, we’ve been asked on occasion who some of our BBQ influences are. Who inspires us to do what we do because they do what they do. Well, there is a long list of pit jockeys we could tally here, lots of them, but for now we’ll stick with one good old boy from the coast of Mississippi. A chap we have much admiration and respect for. One Rus Jones of Smoky Ribs

For the Love of the Game

Over yonder in the enchanted land of YouTube, you will find many endeavors. And one of the great resources over there, where BBQ is concerned, are guys like Rus. Individuals with an outstanding passion for outdoor cooking. Pit Keepers who routinely aspire to great things in the BBQ arts, and further more, and maybe even better than that, they operate a YouTube channel to share their journey for free with anyone who may be interested. And that’s just plain cool. These guys are all in it for the love of the game. True patrons of the pit. Good old boys, of the salt-of-the-earth variety. Highly decent folk who just love to put meat to flame and tell people about it. The community of YouTube pit masters out there ranks pretty amazing, and they really do know their stuff. We’ve learned much from those guys.  Rus Jones is one of them.

We have been watching his Smoky Ribs videos for a long time now, and every time, the shows are at once inspiring, entertaining, and pretty much make you slobber out your jowls like the neighbor’s estranged bull dog. But that’s life where BBQ is concerned. You must deal with a certain amount of drool about your chin. Anyways, and to the point here, Rus Jones is one of the pit masters who have inspired us over the years, and we thought it would be fun to contact him and see if we could get to know him a little better. Perhaps hear some of his thoughts on BBQ. Well, turns out he had plenty, and was happy to give us his time. So what are we waiting for. Lets get after it, shall we…

The following is a little interview with Rus Jones. We hope you enjoy it as much as we did.

Also, check out his website, http://www.smokyribs.com/

Or his YouTube channel here: Smoky Ribs BBQ & Southern Cuisine


Picking the brain of Rus Jones of Smoky Ribs

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PotP: Who are your BBQ influences? Why did you start a YouTube Channel? 

Smoky Ribs: Being raised here in the deep south, I was no stranger to real BBQ growing up. From roadside BBQ shacks ran by old black men, to more formal BBQ establishments in our area, I quickly developed a taste for good BBQ cooked over wood smoke and served with great sauces. The old black men really knew how to put out the best tasting BBQ you will ever eat, and they to this day have been my biggest influence on trying to perfect those delicious BBQ delights as they did. They are all gone now, but those memories will last the rest of my life and will live on in my attempts to preserve the art of BBQ. I was looking around YouTube one day in the summer of 2012 and stumbled across a cooking video, and that led me to finding many more and I was primarily searching for BBQ related channels, even though I have a huge passion for cooking in general. After watching a number of these videos, I instantly knew that I had found something that really anyone could do, and with the passion I have and always have had for cooking, I thought this was an excellent way to share my knowledge and ideas, so I went to reading just how to create a channel and the rest is history. I started this channel just for the love of cooking on July 8th 2012 . I was six months into the channel before I knew you could actually make money with YouTube. Even though I do have all of my videos monetized to help with cost, money was not the driving factor to starting my channel, and never will be, even though it is nice to get a monthly pay check that I can reinvest into my channel.

PotP: What is your favorite smoke wood?

Smoky Ribs: That really depends on what I’m smoking, but my top two for pork and beef is hickory and pecan, I also enjoy the pleasant taste that oak offers as well, and on fish I always use alder wood. On poultry I have used a variety of woods, but one of my favorites is pimento wood. I have probably used about all the different smoke woods you can get at one time or another just to see how it taste compared to other woods, such as orange, peach, apple, cherry, beech, etc.

PotP: Give one tip for aspiring pit masters

Smoky Ribs: I could probably write a book on tips, but showing how to videos as I do covers most of it. I don’t currently use and offset smoker, but I have in the past, and I plan on getting another one soon, primarily to offer videos on how to use them effectively. One bit of advice if a aspiring pit master is using a offset smoker is to first realize that the fuel consumption is much higher than any other cooker, and the tip I’m about to give, makes fuel consumption even worse, but helps tremendously in the overall flavor of the final result. A offset smoker requires a lot of attention while smoking meat because the wood does burn up rather fast, and every time you put a log into the firebox, the log will take time to catch up and burn properly, but during that time, it is putting off a lot of unwanted bellowing smoke which is going right into the meat chamber which can lead to off putting flavors. My tip is simply this: Have a separate fire pit near your smoker, and have a supply of hot ready to go coals and embers from burning logs, that when placed into the smoker fire chamber, it will just bring your heat back up to your desired range without adding anymore unwanted smoke. As I said, this will not help your fuel efficiency but will produce better tasting BBQ.

PotP: How often do you cook outside?

Smoky Ribs: At least twice a week, and sometimes more depending on my available time.

PotP: Favorite cut of meat to BBQ? Why?

Smoky Ribs: This is a hard one for me since I love so many different cuts from pork and beef, but as far as my favorite for BBQ in taste and texture, it would have to be beef chuck roast smoked and cooked down to tender shreds to make great BBQ beef sandwiches with. Chuck has a lot of beef flavor and works really well for traditional southern BBQ.

PotP: Do you have any outdoor cooking traditions?

Smoky Ribs: I wouldn’t really call it a tradition, but I do love sitting outside near the smoker especially in the colder months, just smelling the smoke in the air and getting a whiff of the meat cooking inside from time to time while sipping on a cold beer. That is the best “me” time there is!

PotP: What is your biggest BBQ blunder? What just didn’t work? When did Rus slap his head and go “whups!”

Smoky Ribs: As anyone knows who watches my Smoky Ribs videos, then they also know that I do other cooks and recipes other than BBQ. I once did a pizza video, and I made 3 pizzas for this particular video and while removing one of the pizzas from the pit, it slid off of the pizza peel, and turned upside down into the grass! That was a “whups” moment for sure. I was able to pull the video off without using that pizza, but I sure did hate seeing it go to waste!

PotP: Other than eating it, what is it about BBQ that excites you? Why do you keep pursuing it? What fuels your passion, Rus!

Smoky Ribs: I think it’s the other way around. My passion for BBQ & cooking is what fuels and drives me to keep doing it. It’s the pure love I have for it, and I get a lot of enjoyment out of watching other people eat what I prepare, and of course I also love sharing via video with all the viewers, and I get a lot of feedback from folks who have tried my recipes and feel compelled to tell me how much they enjoyed it. Those are always great to read!

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PotP: When you don’t feel like cooking, where do you go for BBQ?

Smoky Ribs: We never go out for BBQ anymore, because no one around here can do BBQ like I had growing up, and I would rather do it myself, but from time to time we will go out to eat, and it’s normally seafood which we have plenty of here on the Mississippi coast.

PotP: What is your pit-side beverage of choice?

Smoky Ribs: If I start a long low & slow cook in the early hours of the morning, then I start with coffee, but as the day progresses I will then start consuming cold beer as I’m outside with my smoker.

PotP: What is your choice activity whilst smoking a 16 hour pork butt?

Smoky Ribs: In between just sitting and relaxing while sipping on a cold beer, I will prepare any sides that I’m planning for the meal, but I normally don’t do that until the meat is getting close to finishing up, so basically I just relax, chill, and enjoy the day. I never start editing a video until everything is finished, and I normally start that the following day.

PotP: What’s next for Smoky Ribs?

Smoky Ribs: My plans are to start incorporating more outdoors into my videos including, fishing, camping, etc. but these videos will still revolve around a recipe & cooking.

 

 


In the Waning Light: When Steak and Potatoes Are More Than Enough

moonSuch is light’s brief serenade for the sun which has dipped below the roof tops now, at an hour profoundly prior from which the supper bell tolls. The cool wind rustles up the neighborhood streets and across the backyards freshly mulched and pampered and smelling of a sleepy earth. The old pond dapples in the moonlight as the mallards and stately drakes cavort in it’s still, liquid waters. All the leaves have all fallen now, once resplendent and grand, and the geese are in constant formation it seems, bugging out for the promised land, of…well, I don’t know where the geese go actually. Probably to you guys down in Florida, I suppose. Texas too.

It’s November in Minnesota. Outdoor life is shutting down. Most folk have wheeled their BBQ’s inside for the winter now. We Patrons of the Pit, however, and Comrades of the Coals, well, we stoically march onward still, trimming our collars to the tempest of night, and manning our pits in stalwart fashion, for to bandy some rather keen moments still, in the waning, pale moon light.

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On the pit tonight, probably the first head chiseled on to my personal Mount Rushmore of Things You Can Grill…Steak! A nice big one for me, and a slightly smaller one for the little lady. It always amazes me, as the resident grill jockey that I am, from all the umpteen dozens if not hundreds of recipes I’ve tried over the years, my favorite things to grill still are usually of the most simpleton in kind. For example, I enjoy a good steak, like this, lightly seasoned in just garlic and onion salt, as much as I enjoy, say, an elaborate, 12-hour, pecan smoked brisket flat, or even a rack of spare ribs perfectly executed to the nearest square inch. These things are quite lovely, and they are satisfying to do. But there’s also just something pleasantly perfect about a simple fare of meat and potatoes. About steak on the grill. And more over, there is a magic in grilling it there, amid a November night.

I flipped the steaks, tongs in hand, and listened to them sizzle on the hot cast iron grate. Orange flames licked up from below, searing the beef, as I pulled my patio chair up aside the old kettle grill. I sat there with the lid off watching the steaks cook, and enjoying the flicker of the flame and the radiant heat bellowing out of the Weber’s steely bosom.  It felt warm on my face, as I looked up and noted how the moonbeams dropped like angel kisses through the pit-side spruce trees. This was nice, I thought. Much better than most people think when they think of November grilling. I was not cold. Nor did the darkness matter. In point of fact, the darkness just seem to make the fire all the better. Something poignant and lovely to bandy by. And so by fire and by moonlight I sailed the culinary seas there, however briefly to the shores of edible succulence from whence I’ve longed. It didn’t take much effort either. Steaks are like that. And I already had the potatoes done in the kitchen, so… I plated up the spoils, turned heel as any man would, and sidled inside for the night.

After sliding the patio door shut, and locking it, I took another glance out at the grill, like pit keepers do. There it sat in the dark, quietly puffing away as if it didn’t have a care in the world. No, it didn’t mind doing its duty in November. In fact, it was just doing what it was born to do. And for a while at least, come to think of it, so was I. Amen.

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Meat and potatoes. Some days I tell you, people, it’s all you need. Well, and a piece of coconut cream pie for dessert wouldn’t hurt none either.

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