Saturday, July 13, 2013

BBQ LOG | #3 15 Hours Smoked Boston Butt

BBQ Log: Smoked Boston Butt

In preparation of pep's grande b day, we're smoking a boston butt, pork shoulder on the bone, the day prior.  

American Cut of Pork
Equipments Masterbuilt 30 in electric digital smoker
What are we smokin'? 7.55lb Organic Boston Butt (upper part of shoulder from front leg and bone-in)
Environment 07.05.13. Sunny. Windy. Smokin' on deck. outside temp 65°F
hope I don't mess this one up....

please note that all recipes here are modified based on what I have on hand.
Jeff Phillips' Smoking Meat: The Essential Guide to Real Barbecue
Boston Butt: Revised Big Bald BBQ Rub + Dijon mustard

Sauce: Memphis BBQ Sauce #2

Char-Broil 2lb bag (179 in3)
Wood apple chips every 35 mins for 5 hours
Time 90min/lb for pork shoulder (11.25 hrs); or internal temp reach 205°F
Smoking Temp  225°F

Game plan? Rub BBR rub all over boston butt with dijon mustard as sticking agent (don't have yellow mustard on hand.)  stick in smoker at 225°F for 11 hours or so.  Start checking meat temp at 8th/9th hour since Pep thinks our organic butt is leaner, therefore might cook faster. take out once boston butt internal temp reach 205°F 

What happened?
Start 12:30pBoston butt officially in smoker, added wood chips (will continue to add wood every 30 mins for first 5 hours)  Might need to pick up more wood chips.
4:30pm (4 hrs in)  insert meat temp probe.  continue to load chips for 1-2 more hours.  probe read at 147°F 
6:30pm (6 hrs in)  loaded last batch of wood chips
7:30pm (7 hrs in)  probe read at 154°F 
8:40pm (8 hrs 10 mins in)  probe read: taylor @ 156°F , masterbuild at @ 153°F
9pm-1:30am had too many shots of grey goose and passed out on the couch
moist & delicious
1:30am (13 hrs in) holy smoke... probe surprisingly read: taylor @ 178°F , masterbuild at @ 173°F umm... hello... it's not done yet?!  cranked up the smoker temp to 250°F
2:30am (14 hrs in) probe read: taylor @ 183°F , masterbuild at @ 179°F... uber sleepy and wanted to vomit
3:30am (15 hrs in) probe read: taylor @ 195°F , masterbuild at @ 190°F...  pulled out pork butt... waited 30 mins and sleep-pulled the pork butt.  meat came out to be really juicy and bone came right off. 
Next time
gotta start the night prior maybe at 9pm, so it'll be done 9am-12pm next day when i have the energy to monitor the meat and actually have time to enjoy my first bite right off the smoker.  All in all, SUCCESS!

Friday, July 5, 2013

BBQ LOG | #2 Smoked Babyback Ribs & Beef Ribs

BBQ Log: July 4th Smoked Babyback Ribs & Beef Ribs

we're cooking some smoked babyback ribs and beef ribs in the bonita barn for 4th of july.  preparation was seriously lacking.  we were supposed to start at 8:30am/9:30am with a boston butt, but that didn't happen.  the pep decided to do some late night gaming the night prior, we didn't get up until 10am.  

even just smoking the ribs.  there were two things I seriously under-estimated:  the time needed to defrost some ribs.  and the time needed to take out membrane from ribs.  
beef ribs in mojo sauce

Equipments Masterbuilt 30 in electric digital smoker

What are we smokin'?  2.5lb humanely raised pork babyback ribs, 2 x 2.5lb dried aged Luckydog ranch organic grassfed beef back ribs
Environment 07.04.13. Sunny. Smokin' on deck. outside temp 68°F
please note that all recipes here are modified based on what I have on hand.
2 x 2.5lb beef ribs
Jeff Phillips' Smoking Meat: The Essential Guide to Real Barbecue
Babyback Ribs: Revised Big Bald BBQ Rub +Dijon mustard + apple cider
Beef Ribs: Smoked Beef Ribs with Jeff Phillip's mojo sauce 

Wood hickory & apple chips every 30 mins for initial 4 hours
Time 5 hrs for both beef and pork ribs
Smoking Temp  225°F
babyback ribs in BBR rub

Game plan?  Beef ribs in mojo sauce smoke in pan for 1st 4 hours, remove and put on grate for last hour.  Babyback ribs in rubs, smoke on grate.  Smoked 1st 4 hours with wood chips only.  Last hour without wood chips.

What happened?
4:45pm Beef ribs in pan with mojo sauce (1st and 2nd rack); Babyback ribs cut into 2 pieces (3rd and 4th rack). loaded wood chip and continue for 4 hours

6:45pm (2hrs in) sprayed babyback ribs with apple cider.  everything looks good!  keep loading wood chips.

7:45pm (3hrs in) sprayed babyback ribs with apple cider.  everything looks good!  keep loading wood chips.  I notice when loading wood chips, temp shoot up to 237°F

8:45pm (4hrs in) sprayed babyback ribs with apple cider.  move beef ribs from pan to grate.  stop loading wood chips

9:25pm (4.5hrs in) Pep couldn't wait and pulling them ribs out to rest for 15 mins.

Tasting/After thoughts
Both Beef Ribs and Babyback ribs came out to be a bit on the drier side.  Beef ribs are nice, but mojo sauce came out to be very subtle...  not sure if it's worth all that time to make.  I like the garlic onion paste better, maybe I'll try that out with beef ribs next time.

Pep thinks we overcooked the ribs since we used humanely raised meat, there were way less fat in them.  So next time, we should aim for 3-3/4 hours at 220°F 

Temp temp fluctuate quite dramatically this time.  I opened the smoker way less often (on 2nd/3rd/4th hour to spray apple cider and to transfer beef ribs from pan to grate).  temp shoot up to 237°F mins after wood chips are loaded at times.  We'll set smoker at 220°F next time to allow for temp upward fluctuation, and add wood chips every 35 mins or so 

Remember allow extra time to remove membrane.  move ribs from freezer to fridge 2 nights prior 

Thursday, July 4, 2013

WOOD | wood chips guide for smoking meat

wood chips guide for smoking meat

the mes only takes wood chips, and can only load 2 handful of chips at a time.  each time last about 30-40mins.

char-broil 2lb last about 8-9 hours of smoke

Beef - Cherry, Mesquite, Oak Wood
Chicken - Apple, Apricot, Cherry, Hickory, Maple Wood, Mesquite, Oak Wood, Pecan

Duck - Pecan

Ham - Apple, Hickory

Lamb - Cherry

Pork - Apple, Apricot, Hickory

Salmon - Apple, Alder

Seafood - Alder, Maple Wood, Oak Wood

Turkey - Pecan

Char-Broil 2lb (179 in3) chips

EASY RECIPE | Easy Chicken Pot Pie

Easy Chicken Pot Pie

With serious lack of preparation for this year's July 4th, to have a grande smoked meat celebration dinner look highly unlikely.  To make sure there is food on the table, I'm going for the regular favorite, easy chicken pot pie.  You can add onion if you like.

Equipments Oven

1 lb chicken (cut into chucks) 
1 cup frozen veggies
1 can cream of mushroom
1 pack of 2 refrigerated pie crust 
1 tsp celery seed (or fresh chopped celery)
1 tsp of ground black pepper


preheat oven at 425°F.  Boil water in pot, bring to boil, add chicken.  Bring back to boil for 5 mins.  Add frozen veggies, bring back to boil.  Boil for another 5 mins.  Drained both chicken and veggies.

Lined pie pan with 1 crust.  Spread chicken and veggie over bottom crust.  Sprinkle celery seed and ground pepper.  Spread cream of mushroom all over chicken veggie mixture.  Cover pie with 2nd crust, seal edges.  Make several small slits in the top crust to allow steam to escape.

Once oven is preheated, cook pie in for 30-35 mins (until crust is nicely golden brown.) Cool for 10 mins before served. 

To reheat pie, heat oven to 250°F to 300°F.  Heat for 15-20mins.

SAUCE | Jeff Phillip's Mojo

Jeff Phillip's Mojo

supposedly great for beef ribs, quail
please note that all recipes here are modified based on what I have on hand.  

mojo sauce
1/3 cup extra virgin olive oil
1 bulb garlic, minced
1 small onion, minced
1/4 cup fresh oj (or juiced from 1 orange)
2 tbsp fresh lemon juice (or juiced from 1 lemon)
1 tbsp honey
1 tbsp worcesterhire sauce
1 tbsp jalapeno pepper jelly
1 tsp red pepper flakes
1 tsp ground cumin
1 tsp kosher salt
1 tsp ground black pepper

heat oil over medium high heat in saucepan.  add minced garlic, cook for 30 sec.  add remaining and bring to boil.  remove from heat and chill.  could be stored in airtight container in fridge for several days.

Saturday, June 29, 2013

SAUCE | Memphis BBQ Sauce #2

Memphise BBQ Sauce #2

all purpose bbq sauce
please note that all recipes here are modified based on what I have on hand, and I personally love Emeril's Essence

BBQ sauce simmer in small le creuset
1.5cup organic ketchup
3/4 cup water
1/3 cup apple cider vinegar
3 tbsp light brown sugar
3 tbsp dark brown sugar
3 tbsp honey
juice of 1/2 lemon
1 tbsp worcestershire sauce
1/2 tbsp white pepper
1/2 tbsp dried chopped onion
1/2 tbsp muster powder

combine and cook in medium high heat, boiled, and simmer for 1 hr 

uber delicious recipe.  i used honey instead of sugar since I ran out.  and what's not to like when it comes to honey bbq sauce?

BBQ LOG | #1 Smoked Half Turkey Breast + Baby Briskets + Chicken Thighs

BBQ Log: Smoked Half Turkey Breast & Baby Briskets

MES 30 in
Model # 20070411

The Bonita pad just got the Masterbuilt 30 in electric smoker after tasting my coworker's home made bbq. I picked up some baby briskets since larger cuts weren't available, and half a turkey breast for our first round of bbq.

Equipments Masterbuilt 30 in electric digital smoker
What are we smokin'? 2.58 lb Half Turkey Breast, 2x 2.38 lb dried aged Luckydog ranch brisket, 6 skinned chicken thighs
Environment 06.29.13. Sunny. Smokin' on deck. outside temp 67°F to 87°F
please note that all recipes here are modified based on what I have on hand.
Jeff Phillips' Smoking Meat: The Essential Guide to Real Barbecue
Turkey breast: Jeff Phillip's Special Turkey Brine with Emeril's Essence+ apple cider as mop

Brisket#1: Garlic and Onion Paste + Mop Water
Brisket#2: Revised Big Bald BBQ Rub +Dijon mustard + Mop Water
Chicken Thighs:  Revised Jeff Phillip's Cajun Poultry Brine
+ Revised Big Bald BBQ Rub +Dijon mustard + apple cider as mop
Sauce: Memphis BBQ Sauce #2

Brisket #1 in BBR rub
Brisket #1: 2.38lb not much fat left
Wood Hickory chips every 30 mins for initial 2 hours
Time 90min/lb for brisket (3.5 hrs); 3 hrs for Half Turkey Breast, 3 hr for chicken thighs
Smoking Temp  225°F

Brisket #2: 2.38lb more fatty
Game plan? Brine the birds and marinate the briskets over night.  Dump in to the smoker, and let it do its thing.  Mop every hour since briskets are small.  Spray briskets with buttery mop water, which will drip down to the birds.  Mop the birds with apple cider.  Take the birds out and finish in oven for crispy skin. 
Attempt for crispy skin, smoke the birds till last 30 mins, then transfer to oven at 375°F aiming for bird at 145°F , then transfer to oven at 375°F to finish at 165°F

What happened?
Brisket #2 in Garlic Onion Paste
Day1 9am Turkey Breast in Brine (brine prepared night before)
5pm Brisket#1 in rub | 8pm Brisket#2 in garlic and onion paste 
11pm Chicken thighs in Brine

Day2 Start 3pm Top Rack: Garlic Onion Brisket, 2nd Rack: BBQ rub Brisket, 3rd Rack: BBQ rub Chicken Thighs, 4th Rack: Turkey Breast
water pan:  3/4 full
mop every hour, load chip every 30 mins

preheated smoker.  once everything were loaded, temp dropped to 165°F.  Took 30 mins to bring back up temp.  quite steamy in there.

30 mins into smoking, noticed not too much smoke coming out.  is it suppose to?  added full load of chip again.  smoke back on!  might need to load every 25 mins?  gotta read on it

Garlic onion brisket's seasoning keep dripping down from top rack, this is going to add tons of flavor to my clucks and gobble.

Initial temp set at 215°F, but once smoker opened, temp dropped all the way to 170°F takes 20 mins to get back to temp. so change temp setter to 225°F

4pm (1hr in) loaded wood chip.  smoke back on.. but now i just read a comment i shouldn't be seeing too much smoke?  I'm going to stick with the 30 mins add chip rule from jeff phillips' book....

4:40pm still some steam coming out.  holding off to load chips

5pm (2hrs in) checked the wood tray, completed burnt out.  next time stick with the 30mins per chips load rule.  mopped everyone with mop water.  sprayed birds with apple cider.  everything look moist, not sure if i need to mop.   inserted meat probe to the bbq rubbed brisket (2nd tray).  meat probe read at 167°F aiming for 195°F to slice or 200°F to pull.  gotta check with the pep.

6pm (3hrs in) meat probe read at 161°F? ummm it dropped?  preheating oven to 375°F to get ready to transfer bird.  2nd meat probe read at 158°F for brisket.  chicken thighs already at 168°F, turkey breast at 158°F.  mopped everyone with mop water, chicken and turkey added apple cider.  went in oven to get crispy skin... the birds are well pass the 145°F goal line, so next time probably have to check 2-2.5hr in....  meanwhile, start cooking the bbq sauce....

6:20pm checked with the pep and he wants to slice. aiming brisket temp at 195°F.  meat probe still at 161°F

6:28pm checked on birds, looked a bit browner than what I liked, took them out to rest.  checked meat probe, at 152°F

7:00pm (4hrs in) (grande carving of our smoked turkey breast.  super moist, juicy, delicious, with slightly rubbery skin but still enjoyable (guess I need to keep in oven for longer).  loved the smoke hickory taste. mMmMmm!  chicken thighs shrink quite significantly.  i think they were overcooked but still super moist and flavorful.  rubbery skin as well almost crunchy.  gotta take them out earlier to go into the oven next time

8:00pm (5hrs in) only 2 briskets left to go.  probe at 152°F? read online about stalling, pretty sure that's what i'm experiencing.  raised set temp to 250°F

8:50pm probe at 178°F. 

9:00pm (6hrs in) probe at 182°F.  6 hrs in.... temp is coming up quite rapidly now.  I did read about the plateau and shoot up at a rapid rate.  hopefully those briskets aren't jerky by now :(

10:00pm (7hrs in) probe at 188°F. opened door to use 2nd probe to check temp.  I should just trust the machine. top rack look a tad dry :(  2nd rack look juicy.  because i opened the door, now I think I need to wait extra 20 mins or so....

10:30pm (7.5hrs in) probe at 193°F. couldn't wait any longer to get to 195.  meat already look a tad dry.  meat starts resting.

11pm (8hrs in) slicing briskets. not tender, very slice-able.  I personally like the garlic and onion paste one better but that one has more fat as well.  #1 brisket turn out pretty dry. #2 one is alright since it's more fatty to begin with.  probably plateau for too long, need to raise temp next time when temp stalls.  AND need a fatter piece of meat.

Next time
Time 2 hrs for Half Turkey Breast (finish in oven), 2 hrs for chicken thighs
Attempt for crispy skin, transfer to oven at 375°F aiming for bird at 145°F , then transfer to oven at 375°F to finish at 165°F
Smoking Temp  225°F then raise to 250°F once brisket hit 165°F
Methods mop after 3hr pass only (too juicy in beginning)