Archive for April, 2007

The Renowned Mr. Brown

April 30, 2007

     I decided to try another recipe on my “to do” list.  From the book Smoke & Spice by Cheryl and Bill Jamison.   It came out great.  The rub produced a nice thick bark.  I halved the amount of black pepper to keep it from being to hot for others.

Southern Succor Rub

1/4 Cup Ground Black Pepper          1/4 Cup Paprika

1/4 Cup Turbinado Sugar                  2 Tbs Salt

2 Tsp Dry Mustard                             1 Tsp Cayenne

Succor Mop (optional)

Remaining Southern Succor Rub      2 Tbs Salt

2 Cups Cidar Vinegar                          3 Tbs Black Pepper

1 Tbs Wocestershire Sauce                1 Tbs Paprika

1 Tbs cayenne

The night before the cook, rub a 6-8lb pork shoulder (Boston butt).  Put the butt in a plastic bag and refrigerate overnight.  Apply another coating of rub and sit out at room temp for 45 minutes.  Smoke at 200-250 degrees for appox 1.5 hours per pound.  Mop about once per hour.

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The blade bone pulled out of the 8 pound butt cleanly after the internal temp reached 200 degrees after about 14 hours on the smoker.  I used pecan and hickory the entire cooking session.

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And here is the pork after pulling.

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I will definetly do this recipe again.  The chewy seasoned bark is addictive.

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Fat Iron Steak

April 11, 2007

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     Flat Iron Steaks are gaining in popularity.  They are actually a cut from Chuck roasts.  It’s also known as a Top Blade Steak.  There is some more history HERE.  Grilling is fairly easy, either over charcoal or gas.  Season both sides (salt, pepper and garlic powder are my choice).  Place steak on the grill over a medium heat for about 8 minutes per side.  Internal temps should be about 145* for a rare to medium rare.  Overcooking (anything over medium) will make this cut tough.  Allow the steak to rest for about 10 min and slice into thin strips to serve.  I sliced a russet potato and a Texas 1015 sweet onion and seasoned with salt and pepper.  The sides were grilled along side the steak until they were tender.

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Here’s the meal brought together.

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