Category: BBQ \ Cooking

Once again just capturing how I smoked my last pork butt.
2 hours per lbs
225 degrees
Apple wood chips
Killer hogs bbq rub
(May have used olive oil)

Place corn in cooler. Add boiling water to cooler so that it is covering the corn. 15-20 mins corn should be done.

Mozzarella, Pepperoni, & Pillsberry crescent dough roll.
375 degrees for 12 mins.
Couple holes poked on top.

Quick entry to document how I smoked my last steak.
Coat Steaks (go with a little larger than an inch cut) with Olive Oil and rub.
Smoke at 225 for about 45 mins (I used Hickory wood chips).
Let reset for 15-20 mins.

Quick post to document how I typically smoke chicken wings…
Toss wings in a ziplock back, add EVOO, and the rub you would like to use. Rub the wings in the bag to coat them with the EVOO & rub.
Smoker should be at 250-275 (I use 250, but if going for crisper go higher).
Smoke for about 1.5 hours or until the meat reaches 165-170 degrees.
Basically, just a quicker version of: http://www.smoking-meat.com/october-4-2012-smoked-chicken-wings

Pretty much followed the recipe in the photo below. Added red bell peppers & cut some of the ingredients (amounts). Turned out pretty darn good!

Trying out the following BBQ sauce today…
Sauce
1 cup ketchup
1 cup water
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
2 ½ teaspoons yellow mustard
1 teaspoon hickory liquid smoke (concentrated)
½ teaspoon plus 1/8 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
pinch citric acid
+ 2 1/2 shakes of cayenne pepper

Heat on low for 2 hours.

(Pretty much the same sauce that Chili’s uses)
Also did Baby Backs following the same process as last time (except pulled them a little bit early 20-25 mins and used hickory wood.) They are amazing! Sauce is really good too.