Little dude helped prep the starter chimney for the grill, and mix the burgers, make some patties & check the temperature.
Tried to keep it at 250° for about an hour,
went up a few times so we played with the vents to get it right.
Slathered on some BBQ sauce at the end for a little less than 10 minutes.
The buns, which I should do on the propane side of the grill next time…
Melted some butter & garlic in rhe microwave, brushed it on the buns, put them in the oven at 375° on a pan with a roasting rack for a few minutes to toast them… pulled them put and added BBQ sauce to the bottom and a slice of Gouda and some more French’s onions to the top… toasted until the cheese was starting to melt & the onions got a little more toasty.
Not a bad dinner! It tasted like a Rack of ribs on a bun and the burgers were really juicy. It almost tasted like a rack of ribs or some brisket on a bun.
So, how do you do your burgers on the smoker? I did get advise to sear, but skipped that as they seemed done & pretty together when I checked them. Any special recipes outside of the normal? We do a mushroom and swiss melt with these onions too… sometimes I make a molten cheese ball on the inside… from regular grilling to the counter-top grill. We try to make them different that what you typically get out. I have been known to do pizza or chili cheese burgers too… but we are definitely coming back to these and trying more styles in the smoker. Maybe a bacon/cheddar/jalapeño one next?
So, recently I got a smoker attachment for my Char-Griller grill as a gift for Father’s Day. I tried it out today and the results we fantastic. I hit up the Google machine and some non-BBQ-ing Facebook groups for advice, tips, & tricks. (I imagine that they are as intense as guitar groups and I am just not ready yet.) I kept getting advice on the 3-2-1 method of smoking ribs. There are many variations of that technique. I think it went well. I tracked my progress with the #AiXeLsyDBBQ hashtag. Maybe I’ll do some more next time.
The quick and dirty of this method is…
Get your coals to 225°-ish. (I used a chimney to avoid lighter fluid and it was awesome.) I added some wood chunks in the chimney, and on top once I spread on the coals. I did not soak the wood, but I may next time. Control the temp with your vents. Open a bit warms it up, closed cools it off… all because of airflow.
Put the ribs in the grill part if you have an attachment, or not on the heat for 3 hours.
Pull the ribs out, wrap in heavy duty grilling foil, add some apple cider, apple juice, vinegar, pop, or whatever. I added some Straub. Unfortunately I made 2 racks and used the whole bottle, so I drank one myself.
Put them in for 2 hours, smoking really isn’t necessary at this point if your wanna save your chunks or chips.
Pull them out and unwrap them. I should have saved the drippings for the barbecue sauce on the side, but I did not. Shame on me. Do that.
Sauce those ribs up. Liberally. Like, and obscene amount.
Put them back on for 1 hour.(3-2-1… get it? Guys! They said the thing!)
Always check with a thermometer for done-ness. They should be pretty damn done at this point, arguably overdone.
I know fall-off-the-bone isn’t competition style. A bone did pull right out of one rack, but the meat was in tact, not falling completely apart. I know the foil wrapping bit is then steaming not smoking… but, rules are made to be broken and a healthy dose of anarchy warms my little punk rock heart.
I would definitely do the ribs like this again. I may try a homemade sauce. This was pretty basic store-brand stuff from Shop ‘n Save with some dry mustard, brown sugar, garlic powder, onion powder, and black pepper, and Straub American Amber Lager. I may try different chips, or a smoker box, or to soak the wood. I even read some people eschew charcoal in favor of all wood once the fire is going.
I also threw on some baked potatoes, turkey legs, grilled veggies, and sauce on the attached burner.
Can’t wait to try out a turkey, pork loin, brisket, and whatever else I haven’t thought of. Mac n’ cheese? Jalapeño poppers? Meatloaf? Bacon?
What do you do in the smoker? What are your go to foods? Got any tips & tricks worth sharing? Do you click the tongs twice or three times? Before, during, or after?
Any excuse to drink beer and play with fire all day is a good excuse to me. Plus, the family was awed by my hereto unknown skills with smoked meats.
What music are you playing while you’re grilling or smoking?
If you know me, you know I dig BBQ. You also probably know that Rowdy BBQ is one of my favorite BBQ joints, if not the favorite. Different moods & days for different BBQ, right? I could eat from Rowdy BBQ every day. Health be damned!
Like I said, the pulled pork was absolutely delicious. But, I’m not gonna turn down free brisket twice. What am I, crazy? So, I emailed them.
Today, the mailman left a nifty surprise on our porch:
Rowdy BBQ – Gift Certificate & BBQ Sauce
Rowdy BBQ – Box in the mail!
Rowdy BBQ – Goodies!
Rowdy BBQ – Business Card
Thanks to “Rowdy the Rooster” & Steve for taking the time to go way beyond simple customer satisfaction!
Speaking of Rowdy… I hope he’s only temporarily headless? I noticed that the famous (infamous?) sign only had hands when I was there.
If you’ve never had the BBQ here, I recommend everything. Ha ha. Generally I go with the sampler so I get ribs & chicken or a brisket if I have a somewhat slightly smaller appetite. The Big Pig is also incredible, pulled pork & cheese sauce on a giant bun. I also like the pierogies. Mmm. I’m going to have to use this gift certificate pretty damn soon.
I look forward to using this sauce at home. Lately I’ve been using the Yuengling Black & Tan Honey Barbecue sauce, but this will be all kinds of delicious. I can say though that it can’t be nearly the same as when they cook it.
Thanks again, Rowdy BBQ!
Thanks to "Rowdy the Rooster" & Steve at rowdybbq for the awesome surprise in the mail today! Great… http://t.co/64BgXk9zJA
This thought came to mind while making hamburgers for the holiday. I remembered the commercials for ranch burgers & I had a packet of the ranch dressing mix, so I looked up their recipe. It contained breadcrumbs. I always thought breadcrumbs belong in meatballs or meatloaf, but not hamburgers. Then there’s egg. I put it in meatloaf but not in meatballs or hamburger. They’re all almost the exact same thing… but then they’re all completely different.
I generally always throw them all together without a recipe. They’re easy to do that way. I guess everyone has their own way to do things. I make them all the same sometimes, but sometimes I add something different for fun.
I’m just wondering how other people do things?
I’d love some feedback in the comments below. I’ll share how I generally do things. These aren’t really recipes, and I don’t measure much, but this is typically what goes in each:
Last night before the band played a show in Bloomfield, my wife & I stopped with some friends at Yinzburg BBQ on Baum Blvd. in Bloomfield. Last time I was in that building it was a Roly Poly, and it’s certainly a different place now.
Yelp | Pittsburgh BBQ
I’m a huge fan of BBQ and I have been reading great reviews about the place online, so I was very anxious to check it out. (Also, I’ve been in a BBQ mood lately.) Of course with the whole shellfish allergy thing, I took a look at the menu online before we went down. My mouth was watering at all of the delicious prospects. Thankfully, there is no deathfish present on the menu. I’ve sadly gone to places before that have had daily specials or menu revamps that aren’t online… so I decided to send them an email. I was met with a quick, friendly & inviting reply from owner & chef Richard. His philosophy seems to be summed up in his email signature:
1. Barbecue is a cuisine; Barbecue sauce is a condiment!
2. The sauce is served on the side.
3. The love is in the rub!
When we walked in we were greeted by a woman with a sweet southern accent who asked us if we had ever been there before. We indicated that we hadn’t & got a lesson in the 4 main & 2 hot barbecue sauces. I liked the vinegar one & the signature red… And, I liked that you could get 2 different ones with your meal. Next time I might get the mustard sauce.
I had the brisket & pulled pork combo with the signature red & vinegar sauces (served on the side, so you can apply or dip however you like), the coleslaw, and a root beer from Natrona. I tried both meats sans sauce, and they were incredible. I found myself having a hard time deciding which sauce I liked better with which meat. The coleslaw was creamy and flavorful. I also had a sample of my wife’s mac n’ cheese (she got a delicious looking half chicken), and our friends’ collard greens. The mac n’ cheese was nice & creamy and the collard greens were delicious. I’ve sadly never had any until now. We even had a very satisfied vegetarian in our midst who seemed to really like the smoked tofu wrap. It’s not every day you find a BBQ place that serves vegan and vegetarian items.
There were two 2-seater tables outside, and 2 tables with standing room only inside. We stood as we dined,negotiating around the mountain of food in front of us. Halfway through the meal, I was already planning what to order for my next visit. Next time it’s chicken & ribs… maybe the black eyed peas on the side. Next time will also be soon! They asked us to tell our friends… and if you’re reading this… you’re my friend, and you need to go check this place out!
I was so enamored with the food… I forgot to take a photo to upload to UrbanSpoon… oh well, maybe next time!
Well, you probably know I like barbecue. I’m a big fan, and I’m always willing to try out new places. Well, new places that don’t have shrimp or other deathfish on the menu. I’ve scoped out the web sites three places I haven’t tried… perhaps they’re rather new? Can anyone tell me if they’ve been to any of these places & what they think? (Or if they have any stuff on site that’s not listed on the online menu?)
Perhaps, like movie nights, I can organize a Pittsburgh (& surrounding area) BBQ tour? Would anyone be interested?
I’d like to check out the following BBQ restaurants…
You read about the Bob Evansfallout and follow-up, right? In the interest of fully full disclosure, we went back, got a free meal, and had a nice normal dining out experience. It went well. LeAnn from Bob Evans wrote to check on me, and I thought I’d share the dialogue.
From: “Purdy, Leann D” To: [Me] Sent: Tuesday, October 25, 2011 Subject: RE: Bob Evans – Reference # 720520 / Blog post about Bob Evans
I wanted to follow up with you to see if you had been back, if not I understand. I do hope that you do at least use your gift certificates to get some of our amazing Wildfire BBQ sauce!
I know you had concerns with what action was taken after your call/email, I can assure you that all of your feedback is used for training purposes, we did forward your comments to the area coach and general manager so that we can ensure that we are providing excellent service.
Have a great day!
Jelly Jelly Jelly!
Representative, Guest and Consumer Relations Supporting Bob Evans Restaurants, Bob Evans Food Products & Mimi’s Café Restaurants
3776 South High Street
Columbus, OH 43207
Bob Evans Guest and Consumer Relations: (800) 939-2338
Mimi’s Café Guest Relations: (866) 616-6464
Fax: (614) 492-4971
And, my response:
From: [-mE.] To: “Purdy, Leann D” ; Riggs A. Cc: [The Wife] Sent: Wednesday, October 26, 2011 Subject: Re: Bob Evans – Reference # 720520 / Blog post about Bob Evans
Thank you very much for the follow up! We actually did get the opportunity to take advantage of a free meal last Thursday night, at the same Bridgeville location. It was a wonderful experience. It wasn’t too busy when we arrived… and we seemed to get there right at a shift change, but the service was smooth nonetheless, and we only had to ask once for jelly!
Asking once for jelly & receiving it struck me as a possible bad omen. Upon arrival, the first thing we heard as we were seated was the waitress at the table next to us (oddly not our waitress) telling her customers that something had been comped or removed from their bill… and the customer was spouting off about something unintelligible.
We had an excellent waitress then waiter, there was no shouting from the kitchen, the food was prepared well. Some of the carrots with my turkey dinner were dry/cracked, but you’ll get that anywhere. I didn’t see a manager on duty or patrolling the dining room, but things were running quite smoothly without their presence.
If you talk to the area coach/general manager/managers/team there again, please pass on our thanks for another great meal that was back to what we would call a normal Bob Evans experience. I didn’t present my BE gift money until the end of the meal, but it didn’t produce any speed bumps and we still have one left!
Thank you for the gift, and both you & Nate for your time, and sincere follow-up! (Follow-ups? Follows-up?)
“Jelly! Jelly! Jelly!” may be a good ad campaign. “Pizza! Pizza!” worked for Little Caesar’s.
I love barbecue, or BBQ or Bar-B-Q or whatever you want to call it. This isn’t going to be a blog about what you think the “real” definition of barbecue is (wet/dry, smoke/no smoke, slow & low/fast & hot, sauce/no sauce, charcoal/gas, grill/pit)… the purists all claim to be right, and the term can be applied to the meat (or veggies I guess), the cooking, the spices, the sauce, or the gathering. If you want to argue/learn about the differences, check out Wikipedia.
Since I’m just a fan of barbecue, not a professional BBQ cook, and live in Pittsburgh not the south*… I won’t take a stand on the issue. I like all varieties. (Although, would chipped ham barbecue be “Pittsburgh Style” BBQ? I’d support that.)
I was inspired to write about BBQ today because I recently had an excellent dinner form the Pittsburgh Barbecue Company. It reminded me of my three favorite barbecue joints. I was just wondering what other people thought of them, and what other awesome local BBQ joints might not be on my radar.
Rowdy BBQ Tagline: “We think of you when we pull our pork!” – I swear this place used to be called Brentwood Express or have it in the name somewhere… but now the site’s commercial strictly says “Rowdy BBQ”, so we’ll go with that.
At any rate, this is my favorite barbecue sauce. I love this stuff! It’s a sweet yet spicy sauce. They have a killer menu with all kinds of fun things like “The Big Pig”, “The Whole Hog”, and the “Knuckle Sandwich”. I usually get the ribs/chicken combo with some fries and eat just enough to make myself almost sick. The ribs are always cooked perfectly, sometimes the chicken is dry, but not “ooh I can’t eat this” dry. The fries are awesome, and this is the only place out of my 3 favorites that even has fries. (They used to have excellent pierogies, but I don’t think they’re on the menu anymore.) I’ve had the Big Pig & the brisket sandwiches, they are awesome. I want to try the cheese steaks, but at pulled to the BBQ offerings every time I’m there. I want to buy the sauce to bring home, but then I won’t have an excuse to go there. The parking lot is chaos, and you’re eating about 5 feet away from the traffic on Rte. 51 when you’re on the one site… but I can never wait to get home to eat, gotta eat it there! (And, I’d miss the rowdy rooster!)
Pittsburgh Barbecue Company Tagline: “That place on Banksville…” – This place is the closest to home for me, and is pretty damn tasty BBQ. The sauce is a little more tangy than sweet. I go for the brisket or pulled pork here more often than the ribs… but the ribs & chicken are damn good. I like their mac n’ cheese. It’s got a tasty homemade feel. They have a pretty minimalist menu, but I really like that. They know what they do, and they do it well. My wife Bethany loves their baked apples side. The cornbread is excellent too. They seem to be a little expensive here, but again, it’s worth it. You definitely get what you pay for… the meat portions on the sandwiches are huge.
The sauce is nice & peppery. I get a spicy tingle every time we dine here. There’s also a nice outside dining area, and although sparse like Rowdy BBQ, you’re not eating amid exhaust like you are on Rte. 51. It’s got a nice little log cabin/shack feel inside. They also tout a bunch of “#1’s” on their site, most recent being Pittsburgh Magazine’s “Best in the ‘Burgh 2010”. This place is no secret, even if it is hiding back off of the main road.
Clem’s Cafe Tagline: “Home of the nice racks, big breasts, juicy thighs, and warm buns! ” – This one is way out there, but really worth the drive. They have an excellent tangy sauce… I can taste the vinegar in it, but it blends well with the overall flavor. The best part about Clem’s is that hands down the meat is always falling off the bone on the ribs… and always always juicy with the chicken. I like the mac & cheese here, and the ability to get the Boylan’s root beer or birch beer.
The dining facilities are great, it’s always a nice place to sit & eat. They have a concise menu, again not too much, you know exactly why you’re there… for the BBQ!
So, where else should I try? My #1 criteria in finding a cool new BBQ place is that they don’t have shrimp(or any other shellfish) on the menu… like Rib Cage BBQ. I like the BBQ places because of the limited menu & no chance of cross-contamination. It’s nice to be able to completely relax at an eating establishment.
I would love to be able to get some turkey at a BBQ place though… either deep-fried & topped with some sauce… or in a pulled-pork style or brisket-style sandwich… or turkey legs. Man, I love turkey legs.
So, flood me with commentary!
*There are a number of people around here that do indeed think we are a southern state… “Pennsyltucky” and all…