I have been totally slacking here getting things posted. I’ve been busy multi-tasking with continuing to improve my kegerator, keep up the vegetable garden, entertain visiting guests, and oh yeah school stuff too. Here’s a quick summary of what I did for the 4th of July.
Now that’s a fresh green onion, straight from the garden. Take advantage of nature’s bounty and you’ll thank yourself.
I smoked some brined chicken breast and ribs with mesquite, cherry, and plum wood. I did the ribs in my usual fashion of boiling, smoking, basting, grilling, and basting again. I used the same sauce as my last rib recipe with the lemon honey sauce and tweaked it a bit for more smokiness and depth while remaining tangy.
It came out perfect. Some like their sauce smoky and hot others sweet. This is a perfect median for those two people.
If you do smoke chicken breast, please use bone in breasts with skin on. The bones and skin are essential to retaining flavor, especially since breast meat is the retarded bland brother of the more flavorful thigh. This brine ensures a moist meat and adds great flavor.
At first I made foccaccia, then realized what I thought were hamburger buns turned out to be hot dog buns. In typical fashion, I bypassed the simple grocery store run and made some buns instead. Hot damn was it worth it!
So we’ve got some corn, baked beans, ribs, hamburger with all the toppings, and some fruit for good measure. Eating outside by the fire is meant for summer nights. If you don’t have a fire pit, grab a shovel and make one like I did. It only took 30 minutes, which is probably obvious by the look of it.
Tangy BBQ Sauce
2 cups ketchup
2/3 c dark brown sugar
1/3 c apple cider vinegar
4 T molasses
3 T Worcestershire sauce
3 T honey
2 t liquid smoke
1/4 c yellow mustard (wet, not powder)
1/2 t black pepper
1/2 sweet onion, diced
2 cloves roasted garlic, smashed
Saute the onions over medium heat until almost caramelized, then add garlic. Cook another 3-5 minutes. Onions should be nicely browned by now. Add all the ingredients and bring to a boil. Cover partially and simmer at least 15 minutes.
Chicken Breast Brine
2 quarts water
1/3 c salt (non iodized)
1/4 c brown sugar
handful of fresh oregano, chopped
2 t garlic powder
2 t onion powder
2 t celery seed
2 t pre-mixed spice blend with smoky bite (Cajun, BBQ rub, etc)
Combine all ingredients and mix well to dissolve salt and sugar. If it doesn’t dissolve, place over heat and mix. Cool before adding chicken. Brine breasts for at least 4 hours, preferably overnight.
Smoke 2-3 hours until it reaches 160 F in the meat center.
Filed under: my grindz |