7/27/15 – Cycling Lives Matter
Wait, what?!?! This isn’t about BBQ!
No, it isn’t. And it’s a little political, a little soap-boxy – it’s about my other hobby that allows me to burn off (some) of the BBQ I consume – Cycling. I’ve recently had some run-in’s with motorists that seem to think it’s OK to put my life at risk for their own amusement. Seeing as I live in Oregon, here is the law in Oregon for passing a bicycle on the road.
a)The driver of a motor vehicle may only pass a person operating a bicycle by driving to the left of the bicycle at a safe distance and returning to the lane of travel once the motor vehicle is safely clear of the overtaken bicycle. For the purposes of this paragraph, a safe distance means a distance that is sufficient to prevent contact with the person operating the bicycle if the person were to fall into the drivers lane of traffic. This paragraph does not apply to a driver operating a motor vehicle:
(A)In a lane that is separate from and adjacent to a designated bicycle lane;
(B)At a speed not greater than 35 miles per hour
bottom line – if the bicycle is in a bike lane, carry on. If they are not (and yes, they have every right to ride in the road when needed), slow to 35MPH and wait until you can safely pass giving the cyclist a 3′-4′ buffer of space.
Cyclists frequently have to fight headwinds, crosswinds, air buffeting off vehicles (especially trucks), debris/rocks/glass in the bike lane or road. Sometimes we have to deal with sweat in our eyes making it hard to see. Buzzing us, honking at us, spraying us with your windshield wipers – none of that is helpful and is actually dangerous to us. Why would you consider putting another life at risk like that – for what? What could you possibly gain by that?
So. please – slow down, and give us some space – is it really worth risking a life to get where you are going a second or two sooner?
I’m sure some will not appreciate my appropriation of the above slogan- I don’t care. I’m not doing it to minimize their cause, I’m doing it to draw attention to mine. Because ALL lives mater – black, white, red, yellow, etc. And that includes cyclists. Stop killing cyclists!
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.