UpSouth BBQ

Grilled pineapple is always one of our favorites and it is so easy.  Just take fresh pineapple marinate it in brown sugar for about 30 min and then grill it on high until it is nice and warm and AWESOME.  It a perfect side with any BBQ.

As for the ribs they turned out great once again. It’s getting so easy to make them now.  I still have to plan it all out but that’s half the fun of it.  With my new rib rack I can double the amount of ribs I get to cook each time.

We are even using the left overs to make incredible enchiladas and burritos. I am even going to use some left over brisket in my chili recipe at the end of the month.

Wow what a wonderful Memorial Day Weekend.  I decided to go ahead with my plans to go for  the Pulled Pork and I am so glad I did.  We have some great friends unexpectedly drop in and I am so glad we had some great food to share with them.  I made up a large batch of my new rub and it not only rocks on ribs but on the pulled pork too. I am going to try it on some chicken and see how it does.

I have spent the last few weeks developing my very own Pork, Chicken and Rib Rub to use in my BBQ endeavors.  In fact the rub turned out so good that I didn’t even get a chance to get a picture of the finished product this is the best I could do.  The ribs were awesome with out sauce and they took my wife over the edge with the new Sweet BBQ sauce that I whipped up.  I fact she said that the next batch she wanted to keep more of the ribs and not give so many away.  My next cook should be some slow smoked pulled pork.

This cook was for my wife.  She has waited for me to do a brisket.  So because she has been under the weather lately I decided to  pick her up with a tender smoked brisket.

All went very well. Great flavor but not as tender as I was hoping for. I think it I pulled it too soon. Another 20 min or so would have been just right.

It was on the small side; just a flat.  I really need to find a place to get a full brisket with the flat and the tip.  I made my own rub for it and it turned out great.  Next time I’ll give it more time.  It was good and tasty and with a side of grilled pineapple it hit the spot.

If God didn’t want us to eat pigs then he should not have made them out of BBQ and Bacon!!!

This was my best cook of ribs ever.  Cooking up great BBQ is not hard you just have to K.I.S.S. and pay attention.  As I am learning with each and every cook that I do, it’s more to do with fire/temp control than anything else.  There are thousands and thousands of good to great BBQ recipes out there but they all cook on a singe fire.  If you can learn to keep your fire under control and good meat with just salt and pepper can make anyone week ing the knees. Enjoy the pictures and keep smokin’

Next on the smoker is “Spare Ribs”

Alright, I am getting ready for my next BBQ assignment. Much like my last post on Smoked Chicken Mojo Criollo but instead of a marinade we are going to brine the chicken halves and them BBQ them.  The recipe is straight forward and looks easy enough.  This is the las lesson on chicken and next I’ll start pork ribs.

Just on a side note I used the leftover Chicken from the last lesson to make hot pulled chicken sandwiches on last weekend’s camp out with the Scouts at Givens Hot Springs.  They were so good.  I am beginning to think that leftovers will be as good in other recipes as the BBQ it’s self.

WOW!!! This was so good.  I am following the lessons from the book LOW & SLOW and it was much easier than I thought it was going to be.  I really had to fight the urge to open the lid and see what was happening. 1.5 hrs in the Weber Smoker and we had extremely moist flavorful chicken.

If you want to learn how to do this get the book.