This is a tale of two attempts at ribs. The top picture is a terrible picture of some ribs I cooked in September. This picture does not do them justice... what's up with the yellow light? However it does serve a basis to compare some ribs I cooked more recently. The second rack was cooked after a little more practice and study. Which rack would you want? Both racks tasted great, but the ones on the bottom looked WAY better, and tasted WAY better as well.
This was a trial of combo smoking/grilling chicken wings, legs, and thighs. Turned out pretty good, but not as good as the ones I did on the new pellet grill... see future post for more on that!
Some of you may ask what is the difference in BBQ, Smoking, Grilling etc... The word "barbecue" is used interchangeably for Grilling, Smoking, or anything cooked on the back porch, or even to reference the actual gathering, "a barbecue." However, there is a difference in Grilling and BBQ. Grilling is typically done over a direct heat source, over high heat, and usually over relatively short periods of time (15 minutes). Barbecue (BBQ) is done over an indirect heat source, at relatively low temperatures, and over a long period of time (4-12 hours or more). It also typically involves the use of smoke from various woods to flavor the meat.
There you go... don't say I've never taught you anything...
Smoked and Grilled Chicken
Chicken Wings, Thighs, Legs - Smoked in the SM020 and finished on the gas Grill - 1/8/2011
I've always smoked ribs, brisket, and chicken. As I was reading BBQ forums I noticed everyone was talking about their "Pork Butt." I'd never smoked a pork butt. I felt left out because I could not post about my Butt. So here it is, my first butt. It was really good, but not as good as by butt is now... more posts to come.
My kids say they like the pulled pork butt... but I think they just like saying "butt" without getting in trouble.
7.5 lb Bone-in Pork Butt - Smoked about 12 hours in the SM020 - 12/30/2010
First a little about my cooking history. I have been Smoking in Cookshack smokers for many years, but have just recently started cooking more regularly. I try to cook at least one "long cook" per week and try to work in some shorter cooks/grills throughout the week.
I will be posting mostly pictures and brief descriptions of each week's cooks. Starting off I will post some past pics of cooks prior to this blog. Sure, I could keep posting pictures on Facebook. But this is better so that all those still trying to keep their "New Year's Resolutions" won't be subjected to the yummy photos.