Coming Back!

It has been some time since I have posted anything on the site. I have been dealing with health issues, the passing of my mother, and just recently, the passing of my wife of 30 years. I have to get into things that give me purpose, since my primary purpose, Robin, is gone now. I have always loved BBQ, and between cooking, competing, and judging, I should have quite a bit to keep me busy, as I adjust to living without the love of my life. So, get ready, I’m coming back, and Indy Smokehouse BBQ will be doing business again. I love you Sweetie, and all I do in this life going forward is for you, just as it has always been.

FranklinBBQLine

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Pulled Chicken and Pork

This past weekend was very busy. One of the cooks I did was for a company picnic where I provided the pulled chicken and pulled pork. I had 20 lbs of butts, and 24 lbs. of boneless, skinless thighs.

The Pork, fresh, trimmed, and lastly rubbed….

  

 

The chicken, fresh and then brined…
 

Here is everything on the smoker, along with a couple of [URL=”http://www.bbq-brethren.com/forum/showthread.php?t=195552″%5DCaribou Chorizo Fatties[/URL] I was cooking for a throwdown…

The chicken is done and it falls right apart using my Bear Claws…
 

2 pans of succulent pulled chicken for the party…

The butts were a tad overdone, but not mushy by any means. Just juicy and succulent. Look how clean the bone is when I pulled it out…

Now this is what I’m talking about, pulled pork, tasty and tender…

Thanks for looking!😀

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Amazing Brisket Cook Today

We had a family back to school picnic today, and I supplied the beef brisket. I had a 15 lb. choice in the freezer, so I took it out, so I could trim it, and baptize it in a salt and pepper rub…

I got my CG Outlaw (Boss Hog), ready with a hot bed of Kingsford, and a couple of logs of oak…

I wanted to cook this big boy at 250* and using the Aron Franklin method…

After 6 hours in the smoke, he looked like he wanted to be wrapped. The color was beautiful, and the texture was right. Just by feeling it, I could tell it was at about 165, so I probed it to see how close I was… 163. Anyway, close enough to wrap it in butcher paper and return it to the heat…

After another 6 hours, I have it jiggle, and it was just about where I wanted it, but I still wanted a looser “jiggle”. So, I put it back for another 2 hours. I didn’t probe it again, I just went by feel. After the additional 2 hours, he was begging to pardon from heat, and after a satisfactory jiggle, I took him off and rested him for 2 hours in my warmer. Then it was time to slice!

Here is the flat with a beautiful bark…

Here is the point, which also had nice bark…

Sliced the brisket in half, separating the the point from the flat, and it looked absolutely wonderful…

The flat sliced very nicely, and it had a nice smoke ring too…

 

The point also produced some beautiful slices and some delicious chopped meat. It was a bit overdone for competition quality, but I was cooking for the family, and melt-in-your-mouth brisket is a winner with them!

 

It was a great cook, and the meat was fantastic! There won’t be any leftovers for lunch this week, because there was nothing left of it after the party… Just the way I like it really!😀

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Caribou Chorizo Fatty

I have a friend who hunt Alaskan Caribou a couple of times a year; he and his wife were nice enough to share a couple of pound of some Caribou Chorizo they had processed after a hunt. Caribou is very lean like buffalo, but this had a nice amount of fat to attempt a couple of fatties. I thought I would put some ingredients together to make this a mexican as possible on a short notice…

I chopped ups some fresh bell and red peppers, and some onion too. Then I chopped up some peppered bacon and put it all in cast iron skillet to get acquainted…

After the bacon and veggies cooled down a bit, I mixed it into a dish full of queso fresca, which will become the stuffing…

Again, the Caribou is very lean, and you can tell from this shot that I might have problems getting it to stick together…

After a bit of frustration and choice words spoken under my breath, I got the fatties to roll, stick, and finally get dusted with rub…

You can see that fatties are holding together ok, perhaps they were encourage by the host of other meats that were on the smoker for a company picnic I was preparing for!

The fatties came out pretty nice. Not as juicy as pork, but they had a great flavor and decent moistness. I served them up with some sour cream, sriracha, and slices of green and red pepper…

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Hickory Grilled Sriracha Ranch Chicken

I took out some chicken for dinner this morning, with no idea of what I was going to do with it. I just knew that my sweeties likes a meal for Sunday dinner so, I had no choice but to come up with something simple but tasty. I decided to throw a quick brine together for the chicken. I’m no brine expert, but I do know I need salt and whatever else I could find to add flavor…

After about 2 hours in the brine, I drained the chicken and got it ready for the grill which was already heated up with some Wicked Good Weekend Warrior…

I put some hickory chunks on the coals, and cooked the chicken directly over the coals, to infuse lots of smokey flavor into it…

The chicken had beautiful color and the smell was fantastic…

Now for the quick and simple trick. I drizzled some hidden valley ranch, and some sriracha hot sauce on top of the chicken, and plated with some of the wild rice I had left over from Saturday. My wife loved it, and I fulfilled my Sunday dinner requirement she has for me…

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