Angie H.
TVWBB Pro
Fired up the wsm for some baby back ribs and the kettle for huli huli chicken. Rack of baby backs rubbed with a combo of SYD all purpose rub and a Dr. BBQ rub. One hunk of hickory wood and two hunks of cherry wood on the coals.
Made a batch of homemade bbq sauce which is pretty similar to the No. 5 sauce.
All mixed up and simmering on the stove. The Sunset cookbook pictured here (an oldie but a goodie) is where I first found the sauce recipe some 25 years ago and it's been my standard homemade bbq sauce since then. The cloves and allspice aren't in the original recipe, it's my addition. A dash of each gives a nice oomph to the sauce.
After two hours, the bark had set up nicely and was ready for wrapping.
I used brown sugar, honey, apple juice for wrapping. I like my ribs sweet!
About 2 hrs wrapped in foil, I took them out of the foil, sauced the ribs up and put them back on the smoker for about 10-15 mins. for the sauce to set up. From start to finish it took just over 4 hrs. The temps varied from 268 - 280 and finally settled in at 280 for the duration of the cook.
The cherry and hickory wood combo gave such a great smoke flavor. I'd always used apple with a mix of another wood but read somewhere that apple wood can impart a bitter taste to the meat, so that gave me reason to change and see if it made a difference. And it did.
I always thought I'd oversmoked a tad in my cooks even after being diligent about not putting food on till I saw the thin blue line and not using to much wood on the coals. Maybe it's just the brand of apple wood I use but I think I'm done with it and onto cherry wood in place of it.
And now some Huli Huli chicken. This was the first time I'd tried it, been meaning to for sometime now. There are several recipes on the web for the huli huli marinade and sauce. I went with this one from Amazing Ribs. http://amazingribs.com/recipes/BBQ_sauces/hawaiian_huli-huli_teriyaki_sauce.html
I quadrupled the batch, and then took half of the batch to use as a marinade and half for a basting sauce. I used 8 chicken thighs and 8 drumsticks put them in a large ziplock bag and poured the marinade over, let it sit overnight in the fridge.
I left out the pineapple juice for the overnight marinade as I didn't want the chicken to get a mushy texture from the enzymes in the juice breaking the meat down. Instead the next day about 4 hours before I cooked the chicken, I poured half the can into the ziplock bag to get some flavor in there.
Used the rotisserie for the first part of the cook, jammed the chicken into a roti basket and let it spin for 45 minutes. After that, took the chicken out of the basket and put the grate back on the kettle to help brown the chicken since I'd squished them into the basket so tight that they didn't have enough room to get nice and golden.
The chicken was delicious and even better cold the next day. I will be making this again.
Thanks for stopping by!
Made a batch of homemade bbq sauce which is pretty similar to the No. 5 sauce.
All mixed up and simmering on the stove. The Sunset cookbook pictured here (an oldie but a goodie) is where I first found the sauce recipe some 25 years ago and it's been my standard homemade bbq sauce since then. The cloves and allspice aren't in the original recipe, it's my addition. A dash of each gives a nice oomph to the sauce.
After two hours, the bark had set up nicely and was ready for wrapping.
I used brown sugar, honey, apple juice for wrapping. I like my ribs sweet!
About 2 hrs wrapped in foil, I took them out of the foil, sauced the ribs up and put them back on the smoker for about 10-15 mins. for the sauce to set up. From start to finish it took just over 4 hrs. The temps varied from 268 - 280 and finally settled in at 280 for the duration of the cook.
The cherry and hickory wood combo gave such a great smoke flavor. I'd always used apple with a mix of another wood but read somewhere that apple wood can impart a bitter taste to the meat, so that gave me reason to change and see if it made a difference. And it did.
I always thought I'd oversmoked a tad in my cooks even after being diligent about not putting food on till I saw the thin blue line and not using to much wood on the coals. Maybe it's just the brand of apple wood I use but I think I'm done with it and onto cherry wood in place of it.
And now some Huli Huli chicken. This was the first time I'd tried it, been meaning to for sometime now. There are several recipes on the web for the huli huli marinade and sauce. I went with this one from Amazing Ribs. http://amazingribs.com/recipes/BBQ_sauces/hawaiian_huli-huli_teriyaki_sauce.html
I quadrupled the batch, and then took half of the batch to use as a marinade and half for a basting sauce. I used 8 chicken thighs and 8 drumsticks put them in a large ziplock bag and poured the marinade over, let it sit overnight in the fridge.
I left out the pineapple juice for the overnight marinade as I didn't want the chicken to get a mushy texture from the enzymes in the juice breaking the meat down. Instead the next day about 4 hours before I cooked the chicken, I poured half the can into the ziplock bag to get some flavor in there.
Used the rotisserie for the first part of the cook, jammed the chicken into a roti basket and let it spin for 45 minutes. After that, took the chicken out of the basket and put the grate back on the kettle to help brown the chicken since I'd squished them into the basket so tight that they didn't have enough room to get nice and golden.
The chicken was delicious and even better cold the next day. I will be making this again.
Thanks for stopping by!
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