Today's Smoke (Meat Edition)

[Mossome]

It's the second day of Spring, which means it has been way too long since I've barbequed anything. I started the grill up a couple of weeks ago, but today has been the first chance for me to get the smoker out. Nothing crazy today, just decided to lollipop some chicken legs and get them cooked.

I used a commercial rub and used some hickory chunks. I prefer apple wood for chicken, but I was out, so I used what was on hand.

They ended up on the smoker for around 3 hours. I glazed them with Sweet Baby Ray's bbq sauce that I thinned out with some balsamic vinegar. Nothing fancy, but they turned out well. It was a good start to the bbq season.

 

[havana1]

Things of beauty, if you're asking me!

 

[BrewinHooligan]

Man I miss my smoker... It's at my dad's place until I can move out of this godforsaken apartment. Those look damn good! How do you lollipop the legs like that?

 

[Mossome]

It's a technique called "frenching". It's done on pork and lamb chops all the time. I just cut an inch and half down from the end all the way around the bone with a sharp filet knife. Then you pull the skin off the end and cut whatever tendons or grissle remains. Push the remaining meat down to the end and that's it. It looks better as a presentation, and you're able to get rid of some of those inedible things around the end of the leg.

 

[bballbaby]

Yeah, I had to look the technique up too. There's a great video on YouTube. I'm more of a thigh man myself; no prep work needed, but the presentation of the lollipop is neat. Gonna be doin that soon.

 

[Cigary43]

It's a technique called "frenching". It's done on pork and lamb chops all the time. I just cut an inch and half down from the end all the way around the bone with a sharp filet knife. Then you pull the skin off the end and cut whatever tendons or grissle remains. Push the remaining meat down to the end and that's it. It looks better as a presentation, and you're able to get rid of some of those inedible things around the end of the leg.

And we think this is only a cigar forum....I'll be frenching chicken legs soon...somehow that doesn't sound quite right.

 

[teamrandr]

Technically yesterdays smoke. Heres some st. Louis style spare ribs. I alsovsmoked 17 butts and 10 briskets. Oh yeah and cabbage for my cole slaw. BBQ is my life, my living.

 

[Mossome]

Looks awesome. I was planning on smoking som SLRs myself today. Hope they turn out as well. You smoke the cabbage for your coleslaw? That's something I've never heard before. I'm intrigued.

 

[Mossome]

My attempt at some St. Louis ribs today:

I just trimmed the fat and split two racks. Rubbed them each with yellow mustard and a simple rub. Placed them in the smoker for three hours.
After that, I took them inside and coated them with brown sugar, honey, margarine, bbq sauce, and cholula sauce. Wrapped them in foil, and back in the smoker for 2 more hours to baste in their own juices.

Back inside to unwrap them, and back on the smoker for a final hour. I coated them with a prepared glaze of a reduction of the saved juices and bbq sauce.

Final product with some corn and a baked potato for the wife and a baked sweet potato for me.

 

[Smoqman]

 

[teamrandr]

Its "Battle of the Bones" aka Ribfest and that means I will have rubbed and smoked 120 racks by the end of tomorrow. Oh yeah also 32 pork butts and 18 briskets.

 

[acc05R1]

Just fired up the smoker, and put some ribs on. Now to wait for the 6 hour smoke bath. I'm using the 3-2-1 smoke method. This is the first of many summer smokes!



And we're holding steady at 230. Using pecan and cherry wood for the smoke, with homemade rub.

 

[NIZZLE]

10 pound pork booty!

 

[acc05R1]

10 pound pork booty!

Looks good brother. I couldn't find any pork butts last night, and brisket is through the roof. So ribs it was, for me!

 

[NIZZLE]

Looks good brother. I couldn't find any pork butts last night, and brisket is through the roof. So ribs it was, for me!

Only real butcher shop left around me had it on sale I got 20 pounds for less than $30

 

[acc05R1]

Only real butcher shop left around me had it on sale I got 20 pounds for less than $30

That's a smoking price brother! Need to stock up and freeze them for future use. I was really hoping to have some pulled pork sandwiches and tacos today, but I guess we'll make do with what was available due to my procrastinating ass!

 

[Mossome]

Just fired up the smoker, and put some ribs on. Now to wait for the 6 hour smoke bath. I'm using the 3-2-1 smoke method. This is the first of many summer smokes!
View attachment 64631
View attachment 64632

And we're holding steady at 230. Using pecan and cherry wood for the smoke, with homemade rub.
View attachment 64633

10 pound pork booty!

Awesome posts brothers. Can't wait to see the finished products. I haven't used the smoker in a few weeks. I really should fix that.

 

[Tennessee Dave]

Center-cut, bone-in Oriental pork chops glazed with Seville Orange and Ginger glaze, baked potato, Oriental coleslaw with sesame and ginger vinegrette, and sugar snaps. Wine is an Alsatian Pinot Gris.
On the grill. Indirect heat.


On the plate.

 

[Mossome]

Center-cut, bone-in Oriental pork chops glazed with Seville Orange and Ginger glaze, baked potato, Oriental coleslaw with sesame and ginger vinegrette, and sugar snaps. Wine is an Alsatian Pinot Gris.
On the grill. Indirect heat.
View attachment 64639

On the plate.
View attachment 64640

Fancy.

 

[acc05R1]

Just hit the 3 hour mark. Pulled them off, hit them with a homemade mop sauce, honey, butter, and dry rub. Wrapped up, and back on for the next 2 hours.