Consider this sufficient warning – Our friend “Meathead” Goldwyn over at amazingribs.com is coming out with his own cookbook. No review available (yet) as the release date for the book is May, but money needs to jump out of your wallet and get this book on order NOW! Order it now at: http://amazingribs.com/meathead/the_book.html
10-21-15 – High Cotton BBQ
Located in the Outer Banks of North Carolina, I came across High Cotton, a local BBQ joint. Anyone who knows me knows it’s pretty hard to get me to go to a BBQ joint more than once. Most are just not worth the repeat visit. High Cotton is – and I went twice in 2 days! Excellent smoked meats – the pulled pork is Carolina style of course, and an added bonus: You could get fried chicken with any platter! Well, I’m a fried chicken junkie, so I tried a couple different platters, both with fried chicken. These were gut busters for sure, and I would not hesitate to go again next time I make it to the Outer Banks (which I hope to soon).
5320 N. Virginia Dare Trail
Kitty Hawk, North Carolina.
10-21-15 – Bam Bam’s BBQ – Orem, UT
On a recent business trip to Utah, an associate who promised me the best BBQ in Utah, took me to Bam Bam’s. A little different setting than other joints I’ve been in. The staff was helpful, and threw in a little extra here and there.
I settled on some brisket, ribs, and two sausage links (jalapeno cheese) which they make themselves, and a side of their beans. I don’t think the picture does it justice – it was a LOT of food. The bark on the brisket was outrageous. The sausage was juicy and flavorful. The ribs were bite off the bone. Apparently, if you call ahead, you can get “competition style” ribs. I would have loved to try those, but we didn’t call ahead…
Overall a solid joint, one I would visit again on my next trip to Orem.
You smell that? Well, of course not – your’e on a website! But if you could, it would smell guuuud. Jumped on the BBQ Pit Boys bandwagon a while back and started a West Salem, OR chapter. BPB4L!
10/21/15 – MAK Grills 2-Star Cabinet Kit
MAK Grills has released a kit to upgrade the already stellar 2 Star. A cabinet kit which encloses the lower portion of the 2 Star. Keeps the elements, pets, etc. away from anything you store inside. I know typically have one of my grease pans, my griddle, at least 1 half rack and one half upper rack hanging out there at any given time. Plus it just looks damn sexy!
The Vortex is a conical-shaped accessory for use in a kettle, kamado, or drum cooker. This device allows several different cooking options from super high-heat
searing, indirect, even can be used inverted in a kettle for beer can chicken. When cooking on my drum, i love to cook indirect, then finish with a high-temp sear. The Vortex has become my go-to tool for this, and it even reduces the amount of charcoal I need on an average cook.
You can get this at – www.bigpoppasmokers.com
5/25/15 – Pulled Pork
Memorial Day means two things – Remembering those who made the ultimate sacrifice for this country, and BBQ. Add to that a throw-down from my boss, who decided to challenge me to a Pulled Pork shootout!
I did a few things different this time around, but nothing dramatic.
- Detached the money muscle from both butts.
- Applied kosher salt on outside of the butts 24 hours prior to cooking.
- Injected Cosmos pork injection 12 hours before cooking (see details below)
- Rubbed with EVOO and a liberal coating of Meathead’s Memphis Dust (slightly modified – see recipe below)
- Cooked at 250 for most of the cook, bumping to 275 to help get past the stall.
- List a 12″ Amazin’ Smoker Tube full of 100% Hickory pellets and set it below the butts.
- Served with a modified version of Meathead’s Kansas City style sauce (see recipe below). I made this indoors, then put it in the smoker box on my MAK for a few hours to pick up some smoke flavor.
- Served on Pub Buns with my version of “chow” (red & green bell peppers, jalapenos, and onions), the KC sauce and pepperjack cheese.
- 3/4 Cup Cosmos Pork Injection
- 3 cups Apple Juice
- 2 Tablespoons Memphis Dust
Not sure I liked the taste of the Cosmos. If I inject in the future, I’ll probably make my own with apple juice, a little cider vinegar, some rub or other seasonings.
Rub (modified version of Meathead’s Memphis Dust from www.amazingribs.com)
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup sugar in the raw ( I prefer this to white sugar. More molasses flavor, and larger crystals improve the bark).
- 1/2 cup paprika
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
- 1 teaspoon Dave’s Insanity Spice (this adds a touch of heat)
Because the butts were salted 24 hours before cooking, there is no added salt in this rub. If you wish to use this as a standalone rub, you’ll want to add 3/4 cup of sea salt or more to taste. I prefer coarse ground sea salt on butts because it dissolves slower and adds tot he bark. For ribs, I’d use a fine ground sea salt.
Sauce (Modified version of Meadhead’s KC-Style Sauce from amazingribs.com)
- 2 tablespoons Mexican chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon Kosher Salt
- 2 cups ketchup
- 1/2 cup yellow ballpark-style mustard
- 1/2 cup apple cider vinegar (adjust to taste)
- 1/3 cup Bord-o-lay sauce
- 1/4 cup lemon juice
- 1/4 cup A1 Steak Sauce
- 1/4 cup dark molasses
- 1/2 cup honey
- 1 teaspoon Chipotle Tabasco
- 1 cup dark brown sugar
- 1 medium onion, finely chopped
- 4 medium cloves of garlic, minced
- 2 ounces Captain Morgan Black Rum (just because)
- 1/2 teaspoon Dave’s Insanity Spice (this adds a touch of heat)
After making this sauce, I put the pan in the smoker drawer on my MAK for a few hours to pick-up smoke flavor. It sure made a difference!
I love BBQ, but like most Americans, really only grilled. I had tried cooking low-and-slow with my Weber Kettle but couldn’t control the temperature the way I wanted to get consistently good results. Turns out – I had the TASTE for BBQ, just not the PATIENCE.
In 2010 I went over to the darkside – Pellet cooking! I bought a MAK 2 Star General Pellet Cooker in June 2010 and started expanding my BBQ knowledge and skills. The pellet cooker helps take some of the black magic out of BBQ, making it almost a hands-off experience, and it imparts an incredible wood smoke flavor to everything you cook.
In June 2014 I built a Drum Smoker and continued my journey to learn more about BBQ..
My hope is to be a source of information for others that are looking to make the move to pellet cookers, or drum smokers.