OK, I got it. Just about. Only had to deal with one slab tonight. Much easier proposition than six. Large chunks of hardwood charcoal, not too many. Half a big chimney if packed in there. Equal parts applewood and hickory … Continue reading
Near-disaster making ribs. Smoking without a drip pan because I get away with it usually. Had a pretty bad grease fire while I had the lid open spritzing them. Pulled the ribs, took out some wood that had grease on … Continue reading
One in a spate of ‘urban barbecue’ places that have popped up in Chicago. Excuse me, I mean ‘urban BBQ.’ Ate the ‘whole hog dinner’ last night with workmates. It looked great. Small hog. No head or feet, which was … Continue reading
I have long been a relative purist when it comes to barbecue and grilling. Salt, pepper, a bit of garlic powder maybe. A little turbinado sugar if it’s brisket. But that was about it. 1. A friend published a book … Continue reading
Collagen breakdown hit at 168F internal. Sat for a few hours. I took the brisket off at 180F internal. A little lower temp than ideal, but we were hungry. Wrapped it in foil to get it there, which I had … Continue reading
The brisket is in collagen breakdown right now. It is trucking through it so far. It has moved through the 150s assiduously, which is unusual in my experience. I’m curious where it will stall out. Brisket stalls out with respect … Continue reading
Rib tips last night from Hickory’s. Little char, too chewy, precious little evidence of smoke. Sauce OK but one-dimensional (dimension: tang). Sunk in the triangle between steakhouse ribs, grilled meat, and actual barbecue. Steakhouse ribs are a staple in Chicago. … Continue reading