Boston Butt on the smoker

I am trying to get more into the "smoking" side of grilling.  I know, I know....some only consider "smoking" meat the true grilling.  Whatever.  However, it takes lots of patience, and I love a good piece of smoked meat.  But I also like high heat grilling as well.  Anyway, I grilled a 5 lb Boston Butt today.  It probably cooked on a low, low heat for 7 1/2 to 8 hours.  It is literally falling off the bone.  I'll try and post a pic later of the butt. 

I used Adam's Rib Rubb as my dry rubb.  I also added some garlic powder, as well as rubbing it with EVOO before applying the rub.  I used some cherry wood to add a little flavor. 

Pork Loin on the Weber

I grilled a Pork Loin on my Weber grill about a week ago.  I'm not much of a "slow cooker", although I'd like to do that more often.  Anyway,  I won't go through the whole recipe, b/c honestly is was just a bunch of stuff I mixed together for a rub and little marinade. 

The key ingredient, though, was bacon.  Yes bacon.  I covered the the whole pork loin with strips of bacon.  It gave it an excellent flavor after I pulled it off the grill.  It also enabled it to keep the meat moist during cooking. 

GCFFA Barbeque Competition and Pics of grills

This past Saturday, I was asked to be a judge in the GCFFA Barbeque Challenge.  It was my first experience doing this.  Nick and I were judges, and he gives a good description here.  I tasted some phenomenal chicken, ribs, and pulled pork.  These guys and girls know what they're doing.  As always, some always rise to the top.  But none were horrible!! 

Here are some pics of some of the bbq grills/rigs.  Some were basic grills all the way up to the serious grillin' rigs!!  Enjoy the pics!!

Firefighter's Barbeque Challenge in Lucedale today!!

Come on up to the Lucedale park to check out the George County Firefighter's Barbeque Challenge.  There is sure to be lots of great BBQ!!

http://www.gcffabbqchallenge.org

I hope to be posting some pics later today from the BBQ challenge.

Grilled Chicken tenders...Italian

Ok....this is beginner stuff.

Occasion
Quick Family Meal.  Do you notice that many of our meals have to be quick?
Partakers

On The Grill
About 2 lbs of chicken tenderloin strips.


Preparation
 I soaked the chicken tenderloin strips in Italian dressing for about 1 hour prior to grilling. 

Grilling 
Grilled on high, direct heat.  Also took some FRESH italian dressing and drizzled it on the chicken while cooking.  This allowed for a little more flavor to be cooked into the meat.

Results
It's kinda hard to mess this up.  However, with the oil in the dressing, you need to watch for flare-up.

Dry Rubs....from Steve Rose

Here are some dry rubs that Steve Rose sent.  Thanks for the contribution Steve!!

Original Dry Rub

Good for 2 full racks of ribs or 1 pork boston butt…

½ c paprika

½ tsp garlic powder

1 tbsp kosher salt

1 tbsp white pepper

¼ tsp cumin

½ c brown sugar

¼ c sugar

Asian Dry Rub

½ c paprika

1/8 c of ginger

½ tbsp ground mustard

1 tbsp allspice

2 pinches kosher salt

1/3 c brown sugar

¼ tsp garlic powder

Catch Steve's blog here.

Grilling Fire Chief Style....Dennis Gray

This post is contributed by my cousin "in-law" who lives in an area just outside of the ATL.  This is great stuff!!  He served as a fire chief, and has recently retired.  More time to grill!!  Here is what he wrote:

Firefighters eat well when they are on duty. That's a fact. During my 30 plus years in the fire service I have learned from some of the best firehouse chefs in the business.  One pearl of wisdom I picked up along the way is, marinating is more that just dipping a piece of meat in sauce.  It is knowing what the sauce will do to and for the meat before you dip.  This recipe was developed over time and can easily be tweaked to your particular taste.  It is equally tasty on chicken or beef. Enjoy!

Chief Gray's Marvelous Marinade:
1/4 cup vegetable oil
1/4 cup lite (reduced sodium)soy sauce
1/4 cup marsala cooking wine (substitute= apple juice)
2 tbsp. brown sugar (packed)
1 or 2 cloves fresh garlic (crushed)
1/2 tsp. dry mustard
1/4 tsp. ground white pepper
1/4 tsp. ground ginger

Combine vegetable oil and crushed garlic.
Microwave on high for 30 seconds.
Add all other ingredients and blend well.
Marinate meat from 1 to 24 hrs. in refrigerator before grilling. 
You may baste the meat with marinade while grilling, but I prefer to make a fresh batch for this.