Pork chops are a solid comfort food for me. I mostly had them pan fried and finished in the oven growing up, but my preferred method is just the simple grilled pork chop.
I don’t always use a binder with pork chops but the Spicy Ground Mustard from Duke’s pairs amazingly with The Gospel from https://www.meatchurch.com/. I usually let them season at least 2 hrs and pull them from the fridge 30 minutes before a start the cook.
You can do the entire cook on indirect or direct heat but I’m a fan of doing a two zone cook here. Once I get the hot zone up to 400, grill both sides of the chops for 3 minutes each. This will give you that great char you are looking for. Once you get both sides, you can move the chops to the indirect heat side. Thick (1 1/2-2 inch) chops will take about 16 minutes of total cook time to get to 145, but don’t worry about the time. You’re aiming for that temp. Pull them off at 145 and give them a 5 minute rest before you tear into them. Enjoy!
My boy Bodhi is a chicken leg connoisseur and I decided to up the game for him this weekend with some turkey legs.
Brining you turkey legs isn’t required but they turn out so much better if you do. I use a very simple brine for my legs. Just 2 quarts of water with 1/2 cup of sugar, ¼ cup of salt and pepper mix, and 2-3 bay leaves. Add some water to make sure the legs are covered and put in the fridge for at least 8 hrs.
I then pull them out and place on a drying rack. The next step is to dry them off with a paper towel and then I spray them with some olive oil. This helps get that skin to pop when you bite into it. I like to use a sweeter rub with turkey legs and the Sweet Mash from https://www.whiskeybentbbq.com/ is perfect.
While those are sitting, I get my smoker fired up to 250. I used cherry wood for these legs but pecan is also a solid choice. Once you get your smoker to temp, just drop them on. After about 1 1/2 hrs your temp should be around 160. Sometimes you get the big turkey legs and this number is closer to 2 hrs, but 160 temp is what you’re looking for. Hit them with whatever sauce you want to use. I went with the Sweet N Tangy sauce from a local place https://www.brewnquenc.com/. Let them go for about 8 minutes and then flip them over a sauce the other side. You should have about 30 more minutes before you hit your target temp of 175.
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Had to throw together a dip for a party this weekend and this simple corn dip was a hit. I had some time before the party, so decided to smoke the peppers separately before tossing them in the mix. I used cherry wood and smoked the peppers (jalapeno, habanero, poblano and serrano) at 180 for 5 hrs. I wasn’t looking to make it overly spicy for this party but there are so many pepper varieties you could go with on this.
After the peppers smoked for a bit, I took them off and set the smoker to 250. While the smoker was heating up I added the following to a pan.
3 drained cans of corn
2 blocks of cream cheese
1 bag of pepper jack cheese
The chopped smoked peppers
Top with taco or fajita seasoning. (I used the Tex-Mex from Hardcore Carnivore)
Place in the smoker for 1 hour, stirring 30 minutes in.
You’ve just spent all day drinking bourbon and perfectly smoking a B-E-A-UTIFUL brisket for dinner when you hear “Eww, I don’t want that”. What do you do? Force those little ungratefuls to eat brisket or do you fold and make them hotdogs. It’s late and you don’t feel like fighting with them, so you grab 4 dogs, 3 buns and pour another drink. Happy Father’s Day Weekend!
Beef Cheeks, gooiest stickiest meat you will ever smoke. Perfect in tacos or sandwiches, beef cheeks are amazing and are super easy to prepare. Grab a couple of cheeks from your local butcher or grocery store if they carry them. I wanted BBQ sandwiches, so I did a nice spicy beef rub. Use what you want on them, they take in flavor amazingly. Put them on the smoker at 250-275 and leave them alone until they hit 210. You may think that sounds high but you’ll need that to break it down into the sticky mess it you want. I smoked this batch with cherry but use your favorite wood.
Are Tomahawk Ribeyes overrated? Of course, but that doesn’t mean you shouldn’t give them a shot. I had gift card from a butcher shop that wasn’t really close to me and was in that area for work the other day. I picked up two beautiful ribeye steaks and the Ancho Americano from Whiskey Bent BBQ. I loaded up the smoke box on my Oklahoma Joe with charcoal and cherry wood then brought the temp to about 250. After the meat hit 110, I moved it to direct heat over the coals and seared until it hit 125. After resting for a bit, the steaks were amazing.
Sometimes I leave the smoker alone and go back to Louisiana roots with delicious, boiled seafood. Gulf shrimp is the preferred, but the NC shrimp is solid and easy to find at my local grocery store.
2 lbs shrimp (shell on) Fresh is best but use frozen if you got it.
1 can/bottle of your favorite beer I like to use a jalapeno pale ale from Birdsong Brewing Co.
3 tbsp of your favorite seasoning Use Old Bay or Tony’s if you want, but I love the creole seasoning from Louisiana Crawfish Company.
1 1/2 tbsp of pickling spice I use the Extra Fancy Pickling Spice from Badia, but I don’t know what makes it extra fancy.
2 lemons Cut and squeeze into the water then toss the lemons in.
Fill a large saucepan up about halfway with water and add the beer, seasonings, and lemons. Bring the water to boil and then add the shrimp. Only 3 minutes needed on the shrimp as long you didn’t overcrowd your pot. You’re looking for firm shrimp. Empty into colander and toss the lemon. If you like them hot like I do, throw some more of the creole seasoning or Old Bay on them and have at it. You can also put them in the fridge to serve cold later.
Plenty of good store bought cocktail sauces out there, but I like to make my own with ketchup, chili sauce, horseradish, lemon juice and Worcestershire sauce. Adjust the horseradish on how spicy you want it. I tend to go heavy.