Pssst! I make great bbq, shhhh
Also, I may be going to hell for this:
The start of a delicious dry rub. Spices, brown sugar, salt. Spices are ground up, together, then mixed with a generous quantity of sugar and salt. Then a secret ingredient is added and I rub it all over the meat, which has been rinsed and allowed to air dry for about 20 minutes. While the charcoal gets nice and glow-y, the meat sits in the rub and cures a bit-- the salt makes it purge a fair amount of liquid, then it starts to dry out again on the surface. This makes the magical crust happen.
We have here a nicely marbled pork roast, leg of lamb (I smoke it on the bone, because I like to leave it medium in the middle-- not quite traditional, but seriously delicious. Also visually pleasing in the end. Once it has dried out a bit, it all goes into the smoker, where it will stay and enjoy regular treatments with a second secret ingredient as the the hickory and apple wood chunks that have been soaked in water are slowly added to the charcoal over the course of several hours (really, several)
The meat, turning into spicy, tangy, smoky happiness
and on and on... oh, hai! Smoked peppers, where did you come from??.
Yes, I share.
I do, however, suspect that my break from crawling around on the floor is mostly over. Back to it, I guess.
Fun fact of the day-- I got carded to buy a lottery ticket. How old do you have to be to get one? 18. This makes the second time in a month that someone has been a decade off on my actual age, on the bottom side. Weird.
The start of a delicious dry rub. Spices, brown sugar, salt. Spices are ground up, together, then mixed with a generous quantity of sugar and salt. Then a secret ingredient is added and I rub it all over the meat, which has been rinsed and allowed to air dry for about 20 minutes. While the charcoal gets nice and glow-y, the meat sits in the rub and cures a bit-- the salt makes it purge a fair amount of liquid, then it starts to dry out again on the surface. This makes the magical crust happen.
We have here a nicely marbled pork roast, leg of lamb (I smoke it on the bone, because I like to leave it medium in the middle-- not quite traditional, but seriously delicious. Also visually pleasing in the end. Once it has dried out a bit, it all goes into the smoker, where it will stay and enjoy regular treatments with a second secret ingredient as the the hickory and apple wood chunks that have been soaked in water are slowly added to the charcoal over the course of several hours (really, several)
The meat, turning into spicy, tangy, smoky happiness
and on and on... oh, hai! Smoked peppers, where did you come from??.
Yes, I share.
I do, however, suspect that my break from crawling around on the floor is mostly over. Back to it, I guess.
Fun fact of the day-- I got carded to buy a lottery ticket. How old do you have to be to get one? 18. This makes the second time in a month that someone has been a decade off on my actual age, on the bottom side. Weird.