#EverythingIsBetterSmoked

Change needs to come from evolution, not revolution. And the evolution of my BBQ Backyard has progressed to majority of these cooks to be smoked. This weekend I saw beef ribs on sale and thought these would be awesome for this weekend's BBQ.

When Sunday came around I decided to first salt the ribs and then do my rub with the addition of some brown sugar to help with the bark development.

For the smoke I decided to use a combination of pecan and cherry woods which added great flavor and complexity to the final product taste.

After 3.5 hours a good bark began to develop and you can see that the meat is starting to seperate from the bone.

At this point I double wrapped the ribs in heavy duty aluminum foil and gave them a light brush of BBQ sauce and put them back on the smoker for another 2 hours.

At the same time I started the chimney from the Weber One Touch Gold for the rest of the BBQ

After 6 hours the ribs were finished and you can see an amazing smoke ring.

Sunday BBQFest

If you did not BBQ this past weekend, then we need to have a serious talk about missed oppurtunities.

This Sunday saw amazing weather in NY, which I took full advantage of. At the same time I had an alterior motive, I wanted to refine my smoked beef ribs recipe that I have been working on.

After cleaning off some of the thicker fat, I added a couple of tablespoons of brown sugar to my standard rub

While the rub did its magic on the ribs, I did some more rub on some chicken and fired up some charcoal in the chimney

Once ready, I poured the charcoal onto some unlit charcoal and waited for the smoker to come to temperature I added some hickory chunks and then placed the chicken and ribs on the top rack.

After 3.5 hours the chicken was done and the meat started to pull from the bone

The ribs were then double wrapped in heavy duty aluminum foil and I started another chimney for the Weber One Touch

After another 3 hours for a total of 6.5 hours the ribs were ready

BBQ Bar Mitzvah Shabbos

This past Shabbos was 13 years in the making as we celebrated the bar mitzvah of our son. This also meant 13 people for Friday night's meal and another 11 for Shabbos day. An oppurtunity like this could not be passed up as I decided to use both the smoker and the grill for this Shabbos.

The first chimney getting lit

12 Pounds of Flanken Ribs to be smoked with cherry wood

3.5 hours later the ribs were ready for phase 2. They were given a light brushing of BBQ sauce and wrapped and placed in the oven for another 1.5 hours to finish.

A very important beer run was made for the part 2 of the Shabbos Bar Mitzvah BBQ

Finally at 6:30 PM before heading to shul I put the Beer Can Chickens on that were pulled off around 8:15 PM

Starting off BBQ Month properly

You know that your children are being brought up properly when they wake up in the morning and before they have even had breakfast they are asking if they are going to get BBQ for dinner. Little did they know that May is the office BBQ Month. In this house, every month is a BBQ Month.

Earlier in the day when I went to go get some BBQ supplies, I overheard a boy ask his father, what do you call a cow with no legs? I couldn't help it and jumped in and responded, we call it BBQ.

I had a little lump charcoal left over to add a bit of wood flavor to my BBQ

While the grill is warming up after pouring the charcoal, I like to put down the onions to start cooking

Next came the burgers

And the spiral hot dogs

While I still have some heat coming off the charcoal, I like to throw on some chicken so that I have dinner for tomorrow covered also.

It finally feels like Spring!!

Waking up this morning with the hopes and dreams of playing golf and instead seeing it snowing was not a happy feeling. As the day wore on and as I checked off more and more things around the house, I noticed the sun come out and temperatures outside finally become seasonal. After going to the range and hitting 100+ golf balls, I came home and knew I was going to making this day of March a true EIBG day.

For this smoke I decided to use lump charcoal and apple wood

For the actual smoke I went for chicken thighs and sweet potatoes.

My target temperature for this endeavor was 250-260 for 3+ hours

Getting a little smokey

After 3.5 hours