Tuesday, October 30, 2012

Barbeque Time in Half!

                No preaching, but Ya' gotta read this first!

Guess what? No more freaking over what happens on the smoker. No more BACKYARD FIRES. No more complicated fix-ups at the end of a loooooooooooooong day of making your favorite smoked and barbequed meats, making yourself so sick, that you wish you never started it! Now you can do what the restraunteers do without laboring over a hot stove or grill all day! My secret? Well... if I told you, it wouldn't be a secret now, would it? And if I did, I'd have to kill... Okay... Okay! My arm's twisted.  I'll  tell you anyway, point by succinct point.  (The science of all this is equally as beautiful, but  that's another blog!)
In a world with instant gratification, this is as close as we can get to delicious smoky barbeque in less than half the time. HOW? Technique & smoking. TECHNIQUE and SMOKING! Time on the grill and time in the oven.  I can't say it enough. 
Now. I pledged to no lengthy rhetoric. 
                                                        So ON with the show!

What you'll need:
Apple cider vinegar, Liquid smoke,  Kosher Salt, Lg bottle of Pork rub, 1 plastic water squirt bottle, aluminum foil,  2-4 3lb bone-in meat portions, Large bag of quality instant lite charcoal, hickory CHUNKS or small logs. ( You can use "chips", but don't let me find out about it. lol.) Your favorite barbeque sauce. ( Once again, I have my own, and have been told it's very competitive.)

1 ) FIRST-- Know your products. Make 'em your friends-then love them into total surrender!

Buy the better cuts of shoulders, chops, roasts. Bone -in is always BEST with ribs because it lends to the flavor part that you don't have to FIX.  If it's pork spare ribs, baby back, whole shoulders, butts, or roasts, make sure they're laced with enough fat to keep the flesh lubricated. There is still enough "lean" stuff there to not overwhelm the tastebuds or defeat your healthy diets. Working with 3 pounders makes the job more fool-proof and less time consuming. Larger meats units will make your job change, and to establish consistency (and reputation), you don't have time for that!

2 ) Generously prep your beauties with vinegar and/or a dry rub that will become its outter wear AND flavor injection! ( You can skip the vinegar if you're running short of time.)

Get a large pan and pour in a few cups of apple cider vinegar, kosher or sea salt, and 1/4 cup liquid smoke.  Place the meat there for a minimum of 15 minutes, then turn over for another 15.  REMOVE to a clean counter or cutting board.
DRY rub the meat.There are TONS of dry rubs out there with a balance of seasoning. Just make sure you've got PLENTY. One such commercial brand is "GRIPPO" barbeque seasoning. It's pricey, but wonderful.  (I will give you my own dry rub special if you email me: czeal@hotmail.com
~~RUB a large amount on and all over the  meat...like you're pressing in dough. Turn over and repeat. CHILL.

3-- Start ONE SIDE of your charcoal grill with 5 - 8 lbs of charcoal till white ash appears. 

ADD enough pre-soaked and fully drained hickory chunks to cover the coals.

4-- Lay the fantastic meat over the fire side for at least 5 minutes on each side. (You are creating a nice crusty char bark.)
 Now, place it on the grill side w/out the coals and wood and let smoke for 2- 2 1/2 hours (turning as needed) or until you see the meat shrink on the bone a little. Resist opening the grill lid. It affects the temperature and interferes with the smoke intensity.
Check every 20 minutes or so to see if the grill maintains an IDEAL SMOKE TEMPERATURE.  If it dies down, add a few more coals and more hickory.

5-- Take meat off the grill and let it rest about 15-20 minutes ( or longer) so that the juices redistribute. THEN brush or dip meat into your favorite barbeque sauce.
 Return to the fire side of the grill for about a few minutes. 
 REPEAT the dippings at least 3 times to create a crust. REMOVE and place in a big pan and let it rest for about 15 minutes on the counter.

6--  Tear large sheets of foil. Place and wrap each meat item twice tightly. 
Pierce several slits on meat packets to release steam and place in 175 degree oven Cook for 2 - 2 1/2  hours), checking after each hour.  Push finger inside one, to feel if the meat easily depresses. ( this means it's getting done.)

7--  OPEN the top of each packet of ribs and broil for no more than 5-6 minutes so the final bark forms. REMOVE from oven and fully open the top of each packet allowing the steam to escape and meat to cool-about half an hour. 
Open and sprinkle MORE pork rub and BRUSH a coating of the sauce as desired. Let cool.

8-- Now what? You kidding? You know what! 
Tear a piece of meat off the ribs or roast and taste. AHHHHHHhhhhhhhhhhh. 

9-- Ribs are a knockout later when stored in freezer.  Separate portions, fold in foil, then into freezer bags and place in the freezer up to 3 months. 
When reheating, use the conventional oven on very low heat.  Don't rush this. Go for a walk, or call whats-her-face. 
If you use a microwave, you may be compromising the moisture. However, in a pinch, place on a "3" power and heat only 5 minutes at a time, turning as needed.

10-- YOU DID IT! You made the BEST barbeque in town!!

Let me know your results, questions, or concerns! I've been through it.

Photos, including mine, compliments of Photobucket and Free Images.

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