Straight, No Chaser
Hope you all like the video of the Smoked Chicken I posted the other day-- I don't know why it has that sickly freeze-frame of that bag full of chicken since it starts with a picture of fire, but whatever. Hopefully things will be more 'prettier' in the future, like this shot of some Smoked Green (fresh) Ham and buttery roast potatoes.
Or these babyback ribs:
Don't forget to check out the songs to 'que by which are updated and linked at the top of the page on the left, under Smoke Signal. Today's feature is the awesome "Guitars, Cadillacs" by Dwight Yoakam. Give it a taste.
posted by Backyard Chef @ 6:33 PM
7 Comments:
Glad to see you had such a busy day at work today. Next thing you know, you'll be doing government reports on your boss's dime.
Them there spuds look awesome!
Relentless...Relentless, I tell ya. You're a everywhere....
you're everywhere, is what I meant. Whether you are AN everywhere remains to be seen. Why don't I ever sound literate online?
Ribs and pork look real good Matt. What'd you use for the bark?
They got the usual fancy pants (i.e. cheapest in the store) yellow mustard slather, and then the ribs had Spicewine Ironworks Hen n Hog Dust, and the ham had a doctored up Mary's Cherry Rub. While they cooked I spritzed them w/ apple juice to which I added (secret stuff) and some rub, which was emulsified-- looks white, but comes out beautfully glossy and barky. The ribs got a little glaze (like 6 coats over an hour or so) of a honeyed-up, glaze.
To be clear, the mopping liquid (apple juice and 'product x') is what becomes an emulsion and takes on a 'milky' look, but winds up cooking to the rosy glow that you saw.
product x? Is that what all the hipsters are calling it now? I can think of a few four letter words for it.
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