BBQ Season!! !

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I'm planning on firing up the Smoker next week to prepair some ribs or pulled pork for Independance Day. Although I BBQ year round, summertime seems like the ideal time to BBQ. So I'm wondering if anyone wants to share some BBQ Secrets with their fellow aspies?

Here are a few of mine:

I use a lightly brush of mustard to help my dry rub cling to the meat I'm cooking.

I use a salad sprizzer bottle to apply a mop (apple juice for pork) regularly to the meat to keep it moist.

For ribs after about 2-3 hours of smoking I wrap them in foil and pore in a small bath of liquid to baiste in. Dr. Pepper or Coke works well for this.

I use a remote probe thermometer to monitor the temperature of the meat.

Slow smoke barbecue is a real passion for me! Unfortunately, I have not had the opportunity to do any cooking for a long while.

HOWEVER, the other day I discovered this device called a smokenator that is supposed to convert a kettle grill into a decent barbecue rig!

[youtube]http://www.youtube.com/watch?v=Ep_35ytUcz0[/youtube]

Tomorrow I'm gonna try it out with some country ribs. If it does a good job I'm gonna smoke a Boston butt and a corned beef brisket next week for firecracker day!

....I'll probably add a few yardbird leg-quarters for any stray neighbors who follow their noses to my back yard as well.
Neighbors never want to make friends until they smell meat cookin'!

THE WEBERNATOR!! !

I'll be back!! ! ...and I'm gonna bring some awesome ribs with me!

I woke up really late, so I just put the ribs on. The smokenator seems to control the temperature very well!

I'll be eating Cajun country ribs by midnight, I gar-on-tee!! !

I love BBQ-ed meat, of all types. I'm hungry, now.

Barbecuing ribs has been my "thing" lately. I'm only OK at it, I'm not a master or anything. Aside from when I was out of town, I've done it almost every weekend for the last couple months.

Ribs are most certainly in order for the 4th.

Well, my country ribs are about half-way done.

I wish I could post the smell... it's incredible.

The rub I use contains brown sugar, celery salt, 4 kinds of pepper, thyme, and sage. Combined with the apple and hickory wood smoke the aroma is incredible!

It's too bad you're not here cockney... I know you'd love these ribs!

Okay... morning after, I give the WEBERNATOR (weber grill + smokenator) 8/10 over all and 10/10 for ease of use!

I had no problems with temperature regulation, and honestly, I'm stunned that I was able to make 'real' barbecue on a grill!

I would definitely recommend the weber/smokenator combo to anyone who wants to barbecue on the cheap.

Next week I'm gonna smoke a corned beef brisket for Texas style Rubens and Boston butts or a pork shoulder for pulled pork sandwiches/pork tacos!! ! Then I'm gonna get drunk and shoot illegal fireworks off in front of my house!


Being an American is grand!