Teardrops n Tiny Travel Trailers

I made some BBW pulled chicken tonight... using one of those McCormick's BBQ Pulled Pork seasonings. Laredo, can you pull a recipe out of your hat for that one too?

Mike...

If you're looking for real rubs and sauces try out this place:

http://www.pepperfool.com/recipes/bbq_idx.html

At 6:20 this AM I put 6 slabs of babybacks on the Weber Bullet with a couple of chunks of pecan. Got a going away party scheduled for guy moving to the UK. Smells good already.

subtearanean wrote:If you're looking for real rubs and sauces try out this place:

http://www.pepperfool.com/recipes/bbq_idx.html

At 6:20 this AM I put 6 slabs of babybacks on the Weber Bullet with a couple of chunks of pecan. Got a going away party scheduled for guy moving to the UK. Smells good already.

How do you do 'em?

I do it usually with beef, with a rub, use wood (or chips), but I set the racks on top of each other over a large diposable pan filled with Coke.

This way, the sweet Coke steams up into the ribs, and the fat from the TOP racks drip into into the lower racks.

You can never have enough fat, you know?

Pulled the membrane off, slathered with honey mustard, then the rub (just a basic type). Overnighted in the fridge.

Ribs are on two levels in the Weber, on edge sitting in rib racks. Just have water in the pan, I've never seen different results by going with flavored steam. Been at a steady 190º - 200º for almost 3 hours now. I may pull them soon, foil them for a couple of hours, then finish off for an hour naked. Hoping they'll be ready before noon.

This is the first time I've used pecan for the smoke.......I usually use local oak and maple, sometimes apple. My sister sent me a couple boxes of pecan logs from Oklahoma for eXMas.

We'll see if I can get some pics when they're finished on here.

COOL!

All we can get down here are pecan chips, but I never tried them. They also sell these "pellets"--which I really don't want to try.

I love the Coke thing though, and when I do smoking with poultry, I use orange soda.

MAN! I'M STARVED THINKING ABOUT YOUR RIBS!!!

You ever do the beer butt chickens? That'd work with the orange soda.....

And sorry....no pics. Ribs came off the smoker, immediately got swarmed.

You're mean... I've been waiting all day to see a pic of those ribs....

Just for that, you are going to have to suffer, looking at a picture of my ribs...



Mike...

mikeschn wrote:I made some BBW pulled chicken tonight... using one of those McCormick's BBQ Pulled Pork seasonings. Laredo, can you pull a recipe out of your hat for that one too?

Mike...

I'm from Canader EH? What the heck is BBW pulled chicken?
(I thought BBW stood for BIG BEAUTIFUL WOMEN)

Micro,

This may shed a little light on it for ya. But I used chicken...

http://www.mccormick.com/productdetail.cfm?ID=11718

Mike...

I'm a BIG beer can chicken guy:

But as mentioned, it doesn't have to be beer. I often use orange soda, with a couple of orange wedges in the cavity.

And for our northern Canadian friends, they sell these little "stands" that hold a standard size soda/beer can that you shove up the chicken's rear end. (A fryer size chicken, but there are no rules.)

On the grill or in the smoker, indirect heat, smoking chips or not, there are a million ways to do it.

The point is, whatever is in the can, it steams up the chicken's rear end throughout and flavors the whole bird. You usually use a rub of some type, and also sprinkle a little of that rub into whatever you're using in the can.

Ira wrote:COOL!

All we can get down here are pecan chips, but I never tried them. They also sell these "pellets"--which I really don't want to try.

I love the Coke thing though, and when I do smoking with poultry, I use orange soda.

MAN! I'M STARVED THINKING ABOUT YOUR RIBS!!!

Ira, Some of the best pit masters in the country use nothing but pellets. I've never tried them myself because I don't have a pellet smoker, but the pellet heads have out scored me at contests more than once.

Missed this thread until today.

Mike,
Offhand ...
2 tbsp dry parsley flakes,
1 tsp garlic powder,
2 tbsp tomato paste,
1 1/2 tsp onion powder,
1/2 tsp powdered dry mustard
1 tsp coarse black pepper
1 tsp liquid smoke flavoring
1/3 cup brown sugar
1/4 tsp paprika
1/4 tsp cayenne
1/4 tsp chipotle powder
1/2 tsp safflower oil

blend well, use as a rub or a seasoning 'paste'

ought to do it -- if too hot reduce last 3 ingredients to 1/8 tsp, if
too bland increase to 3/8 tsp each.

Tried some of that BBQ pulled pork seasoning in the crock pot last weekend with a couple lb of pork, very good. Will use again.