Two Men, Two Pits and a Blog

Posts tagged “cooking

The Good Old Days: Smoked Blackberry Tinted Chicken Thighs

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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!!


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The World’s Easiest Smokehouse Quality Pulled Pork

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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.

 


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Testament of a Grilling Geek

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*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

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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.


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

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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

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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

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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

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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

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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

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*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.