So did you notice that the 4th of July has slid right by now, patron to the swift-ebbing current of time? It has indeed, along with the weeks and months that tally the years. Just like that, they have all slipped into our rear view mirrors. But this is life I’ve noticed; the further you get along in it, the faster it seems to go. Like a good movie, or a bowl of your favorite ice cream. Yup, and suddenly your baby is two. You know how it goes. And maybe this is why I’ve always liked BBQ so much, because of the time it takes to make it. It makes you slow down and take your time. The purposeful sort of time that one must set aside to render succulence from the fires. And therein lies the secret. Because there are faster ways, after all, that you can procure yourself some supper in this world, but none of which so poignantly affix themselves to the scenic path of life, like that of good and abiding BBQ.
So come with us now on a little meat parade and see for yourselves some of the things we’ve cooked up at the pit over this last 4th of July. Starting first with a rack of baby backs.
Here is a pit classic sure to let up on the accelerator pedal of life. Good ribs take 4 to 5 hours to smoke, which most days, is just right to get yourself out of that hurried mode of the city life. It is good therapy in the human condition to smoke ribs at least twice a month we’d wager. Maybe more depending on how fast your life is bouncing by. By golly you hurried soul, what’s your haste made of anyhow? You’re in a hurry and don’t even know why! So get yourself pit-side, and kick up your feet for a few hours and watch the smoke curl there, in your own private meatopia! Just watch how relaxed you get, and let the world spin on with out you by and by. You’ll be just fine, by this fire, where the smoke curls thinly into a blue and yonder sky. We started our extended weekend with just such an event, seasoned with our favorite rib rub from the great folks at Miners Mix. Did the ribs on the kettle grill via the snake method. If you’ve not tried the snake method before, we recommend it. Here’s a link to more of how it works in detail.
On our second day of the BBQ parade, I favored the good company of the Santa Maria Grill Attachment for the Weber kettle. Wings were the order of the hour, and the Santa Maria frankly rocked the pants off of it. Santa Maria style cooking is like a dance, and your partner, the fire, always leads. Fires are moody by nature, and the heat fluctuates, but the Santa Maria grill lets you raise and lower your meats with a commanding control in accordance to fires. It’s dancing with the flames, and a fabulous way to grill. If you’re new to the Santa Maria style, below is a link to a write up we did on it a couple years ago. It’ll tell you everything you need to know. And some probably some stuff you didn’t want to know.
By the third day of continuous grilling, I was getting a little fish hungry, so I picked up some sockeye salmon at the local market, marinaded it for 15 minutes in Miners Mix Salmon marinade, and grilled the fillets skin side down on the freshly oil Craycort grates. Yes, Miners Mix even has salmon marinade. It ended up being more of a paste tho, which really lent a great flavor to the fish. Wasn’t sure if I was supposed to scrap it off or leave it on. Obviously I went with the latter. Burp!
Day 4 Meat Lust
By lunch time on the 4th day of continuous BBQ I had only one thing on my mind – steak! And when steak is your chief quarry of the day, as any man knows, only one species will do. Rib eye! I remember little of this event as meat lust was in high form. There was salt and cracked pepper involved. A baked potato, I remember. And a Minnesota Twins baseball game up on the flat screen. Then there was a nap, belly-up, with steak juices not even dry yet on my chin. It was a good time, people, and we’ll just leave it at that.
Day 4 / Part II
By supper time of the fourth day of continuous BBQ, and after a commodious bit of “quality time ” in the little pit boys room, I was ready to embark on the 5th grilled meal in 4 days. This time it would be a pile of chicken thighs. As an experiment, I seasoned half in just salt and pepper, and the other half with Miners Mix Steak and Veggie rub. Both my wife and I concurred, the Steak and Veggie rub beat out the salt and pepper hands down. I know you must get tired of hearing this from us, but dang it, if you don’t have some Miners Mix in your spice rack, well you’re just missing out.
Thus we see the terminus of the meat parade as it comes sadly to an end. It did it’s job tho. It fed us primarily. Fed us really well in point of fact. But in quiet undertones it also slowed us down, which is the natural by product of any good meal. For when we take time to cook, especially outside, where we must kindle our own fires, we also say to ourselves and to the rest of the world that we’re in no hurry right now. That for a while at least, we will be putting meat to flame, and be doing very little else. No instant gratification here. This will take some time. And the longer it takes the better, because this is what we love to do. And why would we want to rush something that which we love to do. And by slowing down, we may also trick the hands of time for to hold the sun aloft just a few hours more, that which we would have missed out on otherwise being in a rush. That’s the kind of stuff you can pull off when you slow down and cook. That’s what we’re privy to every day, here, patron to the pit. Amen.
A lot of Minnesotan’s want to give that ground hog a good burial right now. It weren’t too long ago, yonder in the town of Punxsutawney, Pennsylvania, where the wily rodent emerged from his earthen hollow and declared for us all an early spring. And spirits leapt. Turns out tho one, Punxsutawney Phil, is full of crap. Yup. Ever since then it’s been one blizzard after another. Up here in Minnesota lately, driveways have been lost for weeks. Squirrels buried and orphaned. Icicles stalactites draw longer from the roof than the Trump administration. And the sun seems like a distant relative of whom you can’t quite remember their face. Welcome to March in Minnesota.
I woke up the other day with a sincere hankering for some good BBQ. Being the Keeper of the Coals that I am, I knew it was within my duty spectrum and skill set to do something about it. Now to get a good BBQ on in this inhospitable parallel, you must first dig out your pit, as shown in the accompanying photo. Some days this is as easy as taking to it with a little whisk broom. A few swipes of your fairy tale wand and you’re good to smoke. Other days not so much, and full-on, shovel action is required. Such was the case this Sunday last. I dug and I dug. And I dug and I dug some more. And eventually, whilst the crisp six below wind swept off the frozen pond, I had myself a pit proper again. I employed the propane assist on my vintage 1997 Weber Performer to get things cracking. I like that feature. Not as poetic, perhaps, as the political section stuff up the aluminum arse of a charcoal chimney, but nay, it is a manly way to light one’s charcoal for sure. And whilst the smoke curled in kind there, I gave a few final finishing touches with the snow shovel and headed inside to assess the pork shoulder. Come with me won’t you. Come check out this butt!
That’s one pork butt you see there. It was so big, I felt compelled to lop it in halves to spare a little time on the cook. But more, to increase surface area to garner more bark. An old pit keepers trick I’ve used many times. The rub today is probably our current favorite pork butt and rib rub, from the good folks at Miners Mix. If you’ve not tried their products yet, well you’re missing something out of your lives. That’s all I can say. They’re legit. As good as rubs come, we think. And no they don’t pay us anything other than send us a few bottles now and then. Good stuff. Anyhow, we liberally seasoned the bone-in butt with Maynard’s Memphis Rub and set her on the Weber kettle, indirect, for the next 7 hours. We dug out. Now we’re diggin’ in!
The technique we used here, as you can just make out in the photo, worked really well. We used the old stock grate that came with the pit, you know the stainless steel kind with the hinged trap door deals on either side. It was the perfect tool for this smoke. Under each hinged door, we set one charcoal basket with some hickory wood, some lit charcoals and some unlit coals, making two little minion baskets, you might say. As the cook progresses, all you need do is knock the ash off the coals now and then and add more unlit briquettes as necessary. Maybe some more wood too. It sort of just keeps rocking on like that until thy meat lands gently on the hallowed shores of succulence. 195 to 205 internal. Or until that bone comes out clean.
A Matter of Time
Pork shoulders take some considerable clock however. These kind of smokes are not for the easily bored or the impatient. They are for the loiterers among us. Those who can tarry in a view for hours on end and still think well of their lives. Butt smokes take time. Time to flip up your feet in your favorite chair, tip your hat over your eyes, and let yourself drift into the heavenly land of nod. Time to watch the game, or a movie, or even both. Time to chase the cat around, or the baby. Time to loiter with a lovely periodical in the little pit boys room until your legs go numb. Indeed, time to let up on the accelerator pedal of life for a while, and just be…
Time to do what ever you want really. And that’s what I love most about butt smoking. The time it takes. You see, when you take the time to smoke a butt, you’re really stealing some “me time” in a most hectic world. Even your people will tend to leave you alone if they know your cooking them supper. BBQ is hard work after all! Must leave the pit master to his calling, they think. And a wise pit jockey will do his kindest to water that weed!
Behold, Mount Pork Hath Risen! Succulent, hickory smoked pulled pork courtesy of the Weber kettle and a goodly amount of time. Quality time, patron to the pit. Amen.
March in Minnesota. Don’t believe a ground hog!
It finally happened. The event we northerners have been waiting for all winter long. I tarried in my leather man chair with a hot cup of tea in hand and simply watched it for a while, swirl and dance outside the window pane. Snow. Lots of it. Riding a tempest. One might even go so far as to wager it was a blizzard, and by golly it hit the spot to see. It hit the spot because of all the many times the weather men cried wolf this winter, barking of the big one to come. And it never did. Believe it or not, there are some people who actually like snow, look forwards to it, and want to frolic accordingly amid it’s softened flakes. We be some of those people. So it was good to see a boisterous and proper, Minnesota snowstorm engulfing our fair hamlet again. This was how it should be. And after it settled a bit, I went outside to cook something there.
The Power of Halves
After examining my meat larder, something men of a certain age tend to do, I settled on one portly pork butt to do the job. I think it weighed in at 8 pounds, I don’t recall. But I knew if I wanted to have it done by supper time, (6 hours away) then I would have to deploy the old pit master trickery of slicing the butt in halves, thus to reduce the cooking time. It’s a technique I’ve used many times at the pit, and always with favorable results. Not only does it reduce cooking time by maybe a third, but it also increases the surface area. This is good because it basically unlocks new real-estate for more spice rub and smoke penetration. More bark people. Take that weather man!
The Science and Art of Bark
Here we are a few hours into the cook, and as you can see, we were already developing a flavorful and robust bark. The smoke, courtesy of two large hunks of apple wood, combined with the relatively low heat of the Weber performer, which ran at 275 degrees, and the spice rub, Kits KC BBQ Rub, courtesy of the good folk at Miners Mix, all came together in a magical union of yum! Bark is a scientific thing, but you don’t have to be an Einstein to eat it. The Flintstones will do! If you want to learn more about how it’s formed and what is going on, check out the master’s write up of it over at Amazing Ribs What is Bark.
So it was, as the Alberta clipper slid into town that we put the finishing touches on our pulled pork sandwich. A squirt or two of sweet baby rays, combined with some of the more succulent muscles of the pork shoulder, and as always, I like to mix lots of bark in there too, so you get some in every bite. Mercy! Can you smell that? That’s a proper pulled pork sammich people!
When The Bark is Worth the Bite
I plated it up with a side of beans and returned to my man chair. After settling in, feet propped up, and fueled by repetitive instinct, I reached for the TV remote like any red-blooded American man would, but then curiously caught myself looking out the window at the snow again. A soft smile formed from my lips, and I set the remote back down, and picked up my sandwich instead. I had been waiting a long time for this, and I didn’t want to dilute it with the flashing images of a TV. It would be just me, my pork, and the snow. And for a while at least, that was enough. Amen.
Nothing quite so fine as a plateful of bark and beans! Burp!
Somewhere in northern Minnesota
When the wind stopped talking to the stately pines, and the waves settled into calm glass, I could at once hear the lonesome wail of the loon and the distant cry of an eagle in flight. The sun waxed amber over the western shores, distantly beautiful and studded in balsam and papal and birch. The pine-scented air hung freshly in the encampment, as I came down to the canoe for to survey my kingdom and the wilderness sanctum that which spanned the miles nary soiled by the hand of man. I stood there at the water’s edge, gazing, letting the silence which echoed through the forested primeval melt into my mind, and drip down hither into my soul. This is where I longed to be. Where I simply had to be. Living deliberately. Somewhere in northern Minnesota.
My Secret Spot
No, I shall not in a thousand and one blogs be likely to illuminate you as to where this lovely photo was snapped. I cannot reveal my paradise, not even to you good folk and readership of the POTP. You must understand the glories of the quieter places, and the toils upheld there to preserve them. Nay, you’re just going to have to go find your own wilderness sanctum, let it’s magic sidle upon you and nestle into your heart, and when you return home, figure out yourself how to not mistakenly divulge your secret spot’s location. It’s hard not to tell people, but alas, it would not be a secret spot any more if you did. So I won’t. I will tell you however, that we did eat well out there. Not all camping is hardtack and swamp water you know. Not if you’re a patron of the pit.
Brought the Solo Titan along on this romp. You might remember this piece of kit from last autumn. We did a review on it. A wood gassifier stove! Yeah, it’s a wee bit too heady to explain right now, but if you want to read the review and learn all about it, here is a link for that. Solo Stove Titan Review
We cooked up a couple of bannocks and this lovely dish of corned beef hash and eggs for breakfast. A filling way to start a day in the bush. Or were we ending the day? No matter, good is good.
Somewhere Else in Minnesota
Oh we’ve been getting around. Let me show you another secret spot about 7 hours away from the last spot. Stream-side we were, where the native brook trout make their home and lives in the swift flowing currents of this quaint river. I couldn’t catch trout this day, but that did not mar my dinner plans. I knew I wouldn’t woo any trout so I brought along a suitable protein in it’s stead. Steak!
For this cook we broke out the old Mojoe Griddle. Remember this beast? If ever there was a love affair with a 1/4 inch, hot-rolled, 35 pound steel disc, then this is it. As always, a privilege to cook on, especially in the prettier places. It’s a restaurant grade griddle, and could not be more fun. If you want to learn more about the Mojoe, check out our review in this link – Mojoe Griddle
Aside the babbling stream we fried up a massive hunk of steak, sided with several piles of black beans and corn and fajita stuff; all of this was served over a good bowl of red beans and rice, and thus topped with shredded cheddar cheese and sour cream. Go ahead and wipe the drool from your chin now…We’ll stand by and wait for you. Oh man that was good! I could eat this every day!
And….Somewhere Else Again…Still in Minnesota
This secret spot was along Lake Superior. That’s all I’ll disclose. Suffice it to say there is no better place to cool off on a summer’s day than on the rugged shore of the big lake they call “Gitchigumi” . That’s Ojibway for “Huge Water“, in case you’re interested. Anyways, we ate good here too! Man was it pretty!
More steak and beans, this time on the Instagrill. Yet another cooking gem we reviewed not long ago. Truly a portable charcoal powered cooking unit fit for the gypsy and wandering nomad in all of us. Love this little pit!
We cooked all our meals on it at this campsite. Here is a lovely breakfast burrito in the making. We’re toasting the tortilla whilst the ham and egg and cheese innards stay warm up in the corner. We really enjoyed cooking over this thing. The perfect camping grill. If you missed the review of this one, you can check it out here, InstaGrill Review
Or better yet, just check out their website Myinstagrill. By the way, they met their kickstarter goal, and are supposed to go into production of this little cooker this summer sometime. Good on you Jonathan!
A fine little grill to be sure. But if you can swing it, and have the inclination, not to mention perhaps a fair degree of lunacy, then nothing beats a 22 inch Weber Kettle grill in camp!
Somewhere Else’s Else….Yes, still in Minnesota
Boy we’ve been living the camper’s dream this spring. Gone every other weekend, living sweet lives. My cronie, bless his heart, he done dragged this Weber kettle about an 1/8 of a mile down the winding trail, through the woods and across creeks, to one of our favorite campsites, where upon we enjoyed quaint billowing clouds of wood smoke and the aromas of slow cooking pork ribs. Nothing is quite so fine as that in a rustic, backwoods encampment. It would have been better tho, I suppose, had he remembered to bring the cooking grate.
Indeed. But with a few pop cans and some green branches procured from the camp-side thickets, we were able to make do and eat well anyways, patron to the pit. Let no obstacle stand between a man and his meat! It’s all about working with what you’ve got, and adapting to your place in the sun. And that is how you stay alive in the woods, not to mention some secret spots of paradise that we can’t really tell you about. You understand.
Life is good when you go bush. Life is even better if you have good food there. And we did. And you can too! Amen.
Have you ever happened upon a piece of meat that should come with it’s own cardiac unit! A mass of flesh so prominent that folks are slowed by it’s gravitational field. That cameras are drawn, and grown men weep with happiness. Meat so big that it’s effects ripple into the stock market, and Wall Street, and pronounced plunger sales. Such a hunk of meatiness was spotted in the Minneapolis area over Christmas. Photos were snapped. Respects were paid. And then of course, after a moment of silence, it was eaten. Amen.