Tag Archives: BBQ

Fourth of July BBQ.

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Yesterday was our second annual Fourth of July BBQ and once again I spent the better part of the day smoking ribs.  This year we changed things up a little bit.  We didn’t use nearly as much rub (Dinosaur BBQ’s Cajun Foreplay Spice Rub) and we also smoked the ribs for a longer time (6.5 hours).  This made a huge difference in my opinion.  The ribs were much more tender and the taste from the rub wasn’t over the top.  When the ribs were done smoking I put them in foil and covered them with Dinosaur BBQ’s Sensuous Slathering Sauce and then threw them back on the grill for about another hour.  For table side sauce we tried some new stuff from Rufus Teague which was great.

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Despite raining the entire day the weather let up around 7pm which was perfect.  We had a good showing and we might have finished off the bottle of Singleton.  A good time was had by all.

Fifth of July BBQ.

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Yesterday Julie and I hosted our Fifth of July BBQ.  I spent the better part of the day smoking 8 racks of ribs which went off pretty well considering it was only my second attempt (I think they could have gone a little longer).

We had a pretty good turnout, Dan offered up a keg of beer which is never a bad idea, Jen brought cupcakes that were inhaled and there was only one casualty (a plastic chair).  Thanks to everyone who brought food.

A good time was had by all.

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*Side Notes:  

  1. The rest of the photographs are on Flickr.
  2. I marinated the Ribs for 24 hours with a rub that I had shipped from Dinosaur BBQ in NYC and I roughly followed these directions regarding the grill.

 

Big Apple BBQ.

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This afternoon we checked out the The Big Apple BBQ so I could get my fix. The setup was kind of unique whereas each vender only had one dish so we had to decide what type of meat we wanted before we got in line. No samplers. We decided to checkout a couple different vendors and create our own sampler.

Here’s what we came up with:
– Pulled Pork (Ubon’s from Yazoo City, MS)
– Beef Brisket (RUB BBQ from New York, NY)
– St. Louis Ribs (Blue Smoke from New York, NY)

*Note: Click on the images below to view larger images.

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The Pulled Pork from Ubon’s was by far the best, maybe because it was from The South. They also provided the largest portion amongst the three and that counts for something in my book.