Breaking In Jessica, The Right Way

I've been asked time and time again "when are you going to let everyone try some of that BBQ you talk about?" In talking with a buddy of mine on BBQ Brethren. He told me I needed to smoked a bunch of butts, so the fat will help seal everything up. Hhmmm, people want to try my BBQ and I need to cook a bunch of pork, hhmmmm.

Since others were going to be eating this. I decided to go with what I knew was good.

I whipped up some of Myron Mixon's injection. Then covered all 4 butts in Plowboys Yardbird Rub.

After an hour or so in, they're starting to climb up in temp.

On down in time, the bark is starting to darken up.

They were cooking a little differently, so I wrapped 2 of them and left the others to get a good dark bark.

With about 2 hours to go, I whipped up some ABTs and threw those on the top rack.

Once the ABTs came off ... well ... they were eaten before I could get a plated picture.

I didn't get any pictures of the pulling process, but the fridge is full of nearly 40lbs of pulled pork.

I split all of this up between about 20 people, and received very good reviews. Which means, get ready, because there will be another cook ... soon.

Jessica Gets Ready

I finally got Jessica in the backyard and ready to cook. I didn't cook anything this time. I just wanted to season her up. I rubbed down the inside with vegi oil, and then built a fire and smoked it out for a good hour or so.

Breaking In Jessica

I've rubbed down the inside with vegi oil and the coals and firing up. It's time to take her for a test drive

She's Coming Home Today

Ladies and Gentlemen please say hello to ... Jessica Lang



The Greatest Engagement Dinner You'll Never Have

To purchase any of the seasoning used in this cook (which I would STRONGLY recommend) visit The Rub Co.

Dawn and I decided to have our own private engagement celebration dinner. Dawn being Dawn purchased a groupon for Whole Foods, so we decided we'd try some of their "all natural no steroid blah blah blah" steaks. I chose to go with the big daddy, and she picked the slightly smaller (less fatty) cut that they had.

Neither one of use really realized how big these were sitting next to the other steaks. Once we started preparing dinner the size definitely showed up. Look in picture 2 where Dawn compared the steaks to a normal dinner fork. No tricks here, the knife is directly beside the steaks.

(The Weber seasoning in the background wasn't used for this cook)

About 2 hours before they went on the grill I covered both steaks in Worceshsirshirhsirhsirhe Sauce, Balsamic Vinegar and The Rub Co.'s Santa Maria Seasoning.

While the steaks soaked up all the goodies. We prepared the sides. Since I've been a member of The BBQ Brethren all I've heard is Eggplant this and Eggplant that. We finally decided to give it a shot, so we went to the Farmers Market and picked one up to go with sweet corn.

I used the slicer to cut the Eggplant into slices. Drizzled some EVVO and then covered them with The Rub Co.'s Competition Rub.

While I was doing the Eggplant Dawn buttered the corner and gave it a nice coating of The Rub Co.'s Original before wrapping it up in tin foil.

The Steaks were so thick/juicy/fatty I kept having flair ups. I was afraid the outside would completely burn before the inside got to temp, so I moved it up to the top rack about halfway through the cook. Knowing what I know now, the steaks would have been find to stay on the direct heat with no problem.

While at the Farmers Market Dawn also picked up some herb bread, so we cut it up and threw it on the grill as well.

Once the steaks rested for 10 minutes it was time to eat. My grill marks weren't up to my standards due to the flair ups and having to move them around a lot.

I couldn't get a good angle the show the color, but these steaks ended up right on Medium ... just the way we like it. If you've never tried The Rub Co.'s Santa Maria Rub ... BUY IT NOW!!!!! I "like" most of the rubs I use, and recommend all of them for new flavors and to change things up. However, I LOVE the Santa Maria rub. This was the first time we used it, and it will be on the next set of steaks I do that's for sure. These were the best steaks I've ever eaten (it could be due to me not having steak for over 2 months ... but I HIGHLY doubt that.

The Eggplant was really good. I enjoyed it, but Dawn thought it was too sweet. Next time we may go with a spicer seasoning to counter the sweetness some.

Once dinner was finished it was dessert time. Last year we went to the Biltmore House and picked up some of their "sparkling wine" for this exact even.

Not pictured is the cork that flew (yes I measured it) over 30 feet away.

For dessert we had grilled peaches and pound cake ... yes grill pound cake. If you've never had it but love pound cake. You don't realize how much you really love pound cake until you've had it.

They both went into a bowl with a few scoops of ice cream and was absolutely delicious. I couldn't have imagined a better dinner to celebrate my engagement to the most amazing woman on Earth. I love you Dawn (and I love you too Santa Maria Rub)

Come Back Ribs and Smoked Potatoes

I've been dying for ribs, and since I can finally bite again it was time. We've seen on multiple shows people smoking potatoes and Dawn has been wanting me to give them a try.

I had a slab in the freezer from when they were on sale ... 5 years ago it seems. Took off the membrane and covered them with Plowboys Yardbird Rub.

Got my coals ready in the smoker.

Getting some fired up in my chimney.

I probably should have let them go a little longer, but I was already running a little later than I wanted.

The coals are on and now it's time to preheat.

I didn't get any pictures of me putting the ribs in, but they're in and smoking away.

I was trying to get a picture of the "blue smoke". When the smoke is light enough you can barely see it.

3 hours in and time to foil. Add some AJ to the foil, and wrapped 'em up.

Once the ribs went back in I added the potatoes.

An hour later the potatoes go in foil, and the chicken goes on. About half an hour later the ribs came out of the foil.

When It's all said and done ... it's time to eat.

Ribs and BBQ Chicken and smoked potatoes ... with a Jack and Dr. Pepper 10 and whatever beer Dawn was having in her Braves coozie.

My first bites into ribs in over 2 month (rocking my new old SC truckers hat and creme not ash grey Brethren shirt). The ribs cooked at a little higher temp that I would have liked, so they were further along the fall off the bone than I usually go for. For this situation and with sensitive teeth still ... they were perfect.

The potatoes were very good with a very light hent of smoke. We will be doing this again in the futue for sure.