Tag: bbq 3000

By Posted on Posted in Recipes, Smoked Goodness 6 Comments

So many people have raved about apple cider brined pork chops and smoked pork chops that I had to see what all the fuss was about.  Well now I know, they didn’t knock my socks off but they were certainly good enough to make again and when paired with my made from scratch bbq sauce, it was a match made in heaven.  They were delectable.

Apple Cider Brined Smoked Pork Chops

Looks expensive doesn’t it, well it doesn’t have to be.  In addition to being inexpensive, it was crazy easy to make.  All that is involved is an over night soak in the brine detailed below, a quick dusting with any seasoning you want.  I used a little bit of BBQ 3000 just to give it a little more and then a quick (2 hourish) jaunt on the smoker at 225°F with some apple wood.  I cooked them up until the internal temperature was 165°F, pulled them and let them rest for a short while, before cutting into these juicy and mighty tasty pork chops.

Ingredients
4 c apple cider (not juice)
1/4 c brown sugar
1/4 c kosher salt
1 tbsp balsamic vinegar
1 tbsp chile powder
1 c boiling water

Instructions
Mix sugar and salt into boiling water until dissolved.  Cool mixture.  Mix together apple cider, chile powder, vinegar and water mixture.  Place pork chops in a 1 gallon zip lock bag, pour in brine and fill remaining space with cold water.  Refrigerate over night in brine, remove, season and smoke.

Like I said this recipe will be sticking around next time it might not be chops, it might be another cut of meat.  It would also make a great base for some other marinade, just adjust the seasonings.  Please tell me it at least made you hungry to look at.

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By Posted on Posted in Blogroll, Smoked Goodness, What's for dinner No Comments

Today is my first time smoking with gas and so far so good, will be providing updates throughout the smoke here.

What’s smokin’: A 6ish pound pork tenderloin rubbed with Penzey’s BBQ 3000
What’s it smokin’ in: Brinkmann (El Cheapo) Charcoal with Afterburner mod (available at GasSmoker.com)
What’s makin’ smoke: Apple and hickory chunks intermixed

The meat waiting for the smoker:

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The smoker with meat inside.  Hank Hill would be proud.

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Saucing the loin a little on the grill with a Pomegranate BBQ Sauce.

Loin on the smoker covered in BBQ sauce

All done.

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By Posted on Posted in Reviews, Smoked Goodness No Comments

Well the day finally came, the ribs were rubbed last night and it was cooking time today.   Because I am either proud or crazy or both, I opted not to borrow either of the smokers available to me and smoked (cooked) these ribs on my Weber Charcoal grill.  This was quite a task.  It was rather windy here and I had no idea holding a temperature at 230°F would be such a chore, but hey they are cooked and they were tasty.  But the real question which of the two rubs won? And why is there a piece of chicken in the picture?

Some delicious ribs all cooked up and ready to devour
Some delicious ribs all cooked up and ready to devour

Well let me answer the chicken question first.  I wanted to see how a BBQ rub stacked up on chicken and I must say quite well it was delicious and like the ribs surprisingly juicy after such a long cooking time.  So which rub won?  Well I will be using them both again but for different reasons.  The Butt Rub was in my opinion the best tasting rub, it was spicy and seemed to absorb the smoke ALOT better than the BBQ 3000, it also colored nicely.  The BBQ 3000 on the other hand was delicious, it also colored nicely, however it did not seem to absorb the smoke nearly as well.  It did however has an incredible sweet taste that almost made up for the lack of spice.

Like I said I will keep both of these rubs in my cupboard and use them both in the future, however, I will be looking forward to using the Butt Rub a wee bit more than the BBQ 3000.

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By Posted on Posted in Reviews, Smoked Goodness No Comments

It’s only recently that I have realized the simplicity and remarkable flavor of dry rubs.  While I was in Gatlinburg recently I picked up Bad Byron’s Butt Rub from the Pepper Palace (go there if in Gatlinburg or Myrtle Beach or St. Augustine or online at www.pepperpalace.com), back home I had already received the Penzey’s Spices (what I don’t grow I get from these guys, they have some amazing stuff) BBQ 3000.

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BBQ 3000 v. Butt Rub the rubs

As fate would have it I have a couple of country style pork ribs in the freezer and a good day to grill/smoke out tomorrow.  I will be attempting to smoke these fine specimens of meat on my Weber charcoal grill.  Should be interesting.  That said I prepared the meat by rubbing it a day ahead.  And here is what I have come up with.

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BBQ 3000 v. Butt Rub the rubbed meat

After rubbing both of these rubs into the meat I must say they both have a very pleasant aroma but the Butt Rub rubs much better into the meat where as the BBQ 3000 has a tendancy to clump and not want to rub well.  I guess tomorrow is the day we find out what these rubs are made of.  Off to bed for some grilling sleep!

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