Finally did the ribs a weekend ago. I had enough sunlight
with no rain to try it out. I did a
2-2-1 method on them and they came out really tender with great flavor an
smoke. Not competition worthy by any
means yet but I ate them all and my wife liked the,.
Did some wings which I think I have the sauce and rub
perfected. The sauce is basically a base
BBQ with Siracha, butter, and honey.
Really comes up with slow heat and doesn’t burn but sits there and
accentuates the wings.
I will be trying my hand at my first brisket next. 9 hours on the Brinkman Smoker with
Mesquite, If it comes out well then onto
Pastrami.
Eventually I want to get some sausage equipment for my Kitchen
Aid and start making my own sausage. I
also want to try my hand at a pork belly and make some bacon.
This is fun and tasty!
2 hours in
Paprika base with Chipotle, Brown Sugar and and Cayenne
Finished Product
Night before prep
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