Two Men, Two Pits and a Blog

Posts tagged “pits

Meat Palooza 2013

In the short time we’ve produced this blog, a commendable quantity of meat, and some other things too,  has passed over our grills. So we assembled together a wee, little slide show, patron to the pits,  if but for nothing else, than to cater to the inherent need to occasionally look at meat! So tie your bib on, and lets get after it.

We hope you enjoy it.

Warning: Do Not Watch This When Hungry







Pit Tip: How to Clean Your Pits Like a Man

First off, ladies, don’t get all excited that we’re actually going to clean our pits with the likes of soap and water or anything. No pit master worth his tongs would perpetrate such foolery as that. Because its basic pit fact that the greasier and grimier our pits are, the better the food tastes. Whence that nasty grunge has conspired on the inner walls of our beloved grills, a little more seasoned they have become. We patrons of the pit wear our grimy muck like badges of honor. But we do on occasion however need to dispose of the ashes. Because built up ashes restrict the airflow our pits were engineered for. And restricted air flow is like losing the temperature knob on you’re stove top or oven.  So the ashes have got to go.  Here is a great way to do that.


Every pit should come with its own built-in Shop Vac we think. For there were times I’d wheel over the garbage can and just invert my grills and ash pans over it. The result naturally resembled something akin to loitering on the flanks of Mount St Helens after a modest eruption. Whence I emerged from the cloud of ash, hacking and wheezing, I always figured there had to be a better way than this. My bride hoped for that too, every time I’d come inside, and want to sit on the couch. Then one day, I started sucking my pits out with the Shop Vac, and man, that made life amid the ashes at once a manly pleasure worthy of the pits of which I have soiled. A utopia of grandiose suckage devoid of ashen clouds. Sucking them out like this is especially the way to go if you’re a big green egg user, or any of the other heavy ceramic pits, where upon ashes reside deep in the bottom caverns, where no man was ever really intended to go. Like wise with other awkward pits or ash pans. A mere swipe or two of your Shop Vac hose, and your pits are at once refreshed, and the proper air flow returns. Line your vacuum with a plastic bag for even easier clean up. An elementary slam dunk in the grilling games, and could hardly be more fun.

So, if you haven’t sucked your pit yet, well, your missing out on one of  BBQ’s simpler victories. Something difficult to appreciate I know, from the vantage patron to a gray cloud of settling ash…

Be good to your pits people!


*Make sure all your coals are completely cold, of course, before engaging in this activity.


Chocolate?? Are you NUTS?

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Dunking your brand new white mop into a fresh batch of homemade sauce goes against everything mother had taught you. OK all rules ascend out the window when you begin to baste a half-done smoky rack of ribs. The aromatic mix of spice, vinegar, and smoke waft into the air, and you can’t help but to apply more.

I’d like to share a recipe I found online and tweaked a little for my taste. It’s a Chocolate Infused BBQ Sauce. I know what you’re thinking, “What is he thinking?” Chocolate and BBQ? Chocolate and Smoke? Don’t get me wrong, it sounds weird, but tastes very good. Here’s how it’s done!


  • 2 cups ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup fresh orange juice
  • 3 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper – See Note Below
  • 2 ounces unsweetened chocolate, chopped – See Note Below


  1. Combine ketchup and next 9 ingredients (through pepper) in a medium saucepan; bring to a boil, stirring with a whisk. Reduce heat; simmer 8 minutes or until thick, stirring occasionally. Remove from heat; add chocolate, stirring until chocolate melts and mixture is smooth.

I decided to make a few notes for the interested reader.

  • If you’re going to use Chocolate, go big! OK, I didn’t look too hard at the grocery store. I went with what cost more than Hershey’s or Nestle. I decided to go with Guittard’s Semi-Sweet Chocolate Chips. I felt the flavor stood out more when I have baked with them in the past.img_7972
  • Also, when a recipe calls for freshly ground pepper, then ground your pepper freshly! I have a mortar and pestle. I love going with a rainbow mix of Peppercorn.
  • For those of you who have ever tasted chili infused chocolate, go ahead and throw in some chili powder to taste. The sweet of the chocolate and brown sugar really compliment the kick of pepper and chili powder.300-111-3605
  • Lastly, I usually begin basting the meat with the sauce as soon as I throw smoke on the coals. The smoke flavor really sticks to anything that is wet on the cut of meat. So if you want that hickory flavor to stand out, start basting right away. All opinion of course!IMG_20121118_164651

The Flame


Getting prepared for the rib rack smoke! The coal chimney is an essential tool for smoking. It evenly heats up the coals and does it with crunched up newspaper. No lighter fluid ever needed. Other than the coal, it’s a tool that separates those who use charcoal grills and gas grills. The argument is, gas grills are faster. That may be, but it lacks in the flavor grilling is known for…Smoke. Then again, why grill if you’re in a hurry. Enjoy your time outdoors. Light your pipe, sip your Iced Tea, snooze in your hammock. In reality, charcoal may add about 15 min to your grilling session. Use that time to prep your cut of meat. Once you get used to that flavor, it’s hard to cook without it! If you’re in a hurry, microwave leftovers. – POTP

Let’s Smoke

Be good to your pits people…