Smokin' on the grill for today....

Eight pounds of porky pig.

Cedar Smoked Pork Loin

with Pineapple Salsa



Very flavorful and very quickly disappeared off of the serving platter.

First time making this, so there are a couple of tweaks I'd make the next time. I removed just about all of the fat from the top of the pork loin, next time I plan on leaving some so it can render down over the roasting loin (can't leave too much on because of the plank method of grilling and flare up's wouldn't be desired). For the salsa, I used one tablespoon of minced Jalapeno pepper while the recipe called for a teaspoon. Next time, I'll use a whole pepper since there wasn't really any heat imparted into the salsa. Also, I didn't pick up fresh basil for the salsa, so I used dried basil instead (1/2 of the serving). While others liked the salsa flavor, I thought it was a bit basil-ly, so I would either use fresh or cut back even more next time.

Definite keeper in the pork recipe department.

Baby Back Ribs

4 1/2 hours, applewood smoked with a homemade Jack Daniels BBQ glaze. The glaze is sweet and has a kick of cayenne at the end.




And Bullseye BBQ sauce, too.

Coming up later today...

Rub on.

Sausages & Butternut Squash

Sweet Italian Sausages, hot dogs and (drumroll) Butternut Squash!

I know, I know. Butternut Squash is some sort of thing called a "vegetable". But when basted with brown sugar and butter, it transcends what vegetables can be, namely edible. And I didn't even have to wrap a slice of bacon around it.

Correction added 5.2.2011: It has come to my attention that Butternut Squash is in fact a "fruit" and not a "vegetable". Since its not a meat, I really don't give a rat's behind what it is. Fruit/veggie = not meat.

Beer Can Chicken!

Beer Can Chicken is one of our families favorites. It's easy and its fun.

We used the Weber brand Beer Can Chicken packaged rub for this... 

indirect heat at 350° for about 90 minutes (180° in thigh). Smoked using hickory chips.

Tip: Stuff a small potato in the neck to keep the steam on the inside throughout cooking.

Good stuff!

Smoked Prime Rib

....with Bacon-wrapped Sweet Potatoes.



250° about 30 minutes per pound (until thermometer is around 135 - rare). Serve with a creamy horsradish sauce.

Grill the whole sweet potatoes for about 12 minutes over direct medium, turning 3 times to expose each side to the heat. Remove, let cool, then remove the skin (easy) and cut into 1/2-3/4" slices. Wrap a piece of bacon around the slice and put it on a skewer. Grill over direct medium for 10-12 minutes until the bacon is firm, turning once. Serve with Sour Cream and Maple Syrup dipping sauce (2/3 cup Sour Cream + 1/3 cup Maple Syrup).