Did half of a deer hind quarter roast on the smoker yesterday. Rubbed it down first thing yesterday morning with McCormicks Smokin' Texas BBQ and wrapped it and let it sit in the fridge all day. Fired up the smoker and smoked it at 275 - 300 for about 2.5 hours, until internal temp hit 160 in the center close to the bone. Used a mix of charcoal briquets for the heat ,and lump charcoal for the longevity, and then used hickory chunks for the smoke. After an hour of smoke, I pulled the roast and wrapped it in foil for the last 90 minutes. Turned out REAL good, nice and tender, and pretty much just pulled of the bone. Now for the pics...
The Akorn is awesome! Kamado style cooking at 1/4 of ceramic price. Lots o' $ left for meat. Just bought one a couple weeks ago. great pics everyone. I always forget.
1st contest of the year, not many food pictures since it tends to get pretty busy around turn in times. It was at the Ferdinand Heimatfest, which usually has a decent turn out, but this year there were only 10 teams, but there were several that are part of the KCBS circuit. So we had our work cut out for us. I did chicken and pulled pork, along with pig newtons(fig newton topped with cream cheese and wrapped in everyone's favorite, Bacon) and a pizza fatty to hand out to the crowd for tasters.
Meat is on
Me boxing up my chicken for turn in
One of the extra pieces, skin was torn so I didn't use it.
We ended up with People's Choice, Ambassador's Award, 3rd in ribs, 2nd in pulled pork, 1st in brisket, and 1st overall.
My ribs last night were hit with the family. Did a 2-2-1 method with the heat around 275-300. 2 hours on smoke with maple and hickory, then 2 hours wrapped with a butter, apple juice, and brown sugar rub. Then I took them out of the foil, lathered them up in bbq sauce and let it caramelize for about an hour.
So I'm on a diet trying to drop some poundage (yuck). The upside is that it's low carb - so grilling and smoking are a GO.
I had to ditch my usual BBQ rub with brown sugar in it and I tried this instead. If you're trying to avoid sugar for diabetes or weight loss issues, give this a try.
- 2 tsp Stevia
- 1/4 cup paprika
- 2 Tbs ground black pepper
- 3 Tbs kosher salt
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper
I rubbed down some drumsticks with it pretty heavily and smoked them for an hour or so. I think I might have liked it better than my traditional rub. No aftertaste from the Stevia at all that I could tell.
I hard boiled some eggs, rolled out sausage until it was about 1/8" think wrapped it around an egg making sure to cover whole egg and then wrapped some bacon around that. Set in fridge for a couple hours then put on the smoker @ 225° for around 4 hours.