Smokin'

The Traeger has been working overtime so far in 2013. I think some of the local livestock farmers are going to move their farms to the park down the block just to save on transportation costs from their pastures to my kitchen.

Out of all the awesomeness that has found its way onto the grill grates, the pork ribs on Super Bowl Sunday have been the clear winner so far.

Three hours in

I used the "3-2-1" method that all the BBQ professionals supposedly commonly use in competitions: Three hours on the grill at 180 degrees, two hours wrapped in foil at 225 degrees, then finished for one long final agonizing hour sauced straight back on the grill. I used a butter knife to cut up the ribs for serving when a dull, plastic spork would have likely been plenty. This is the way ribs were meant to be eaten.

I've tried pork shoulder a couple times to varying success, once for some carintas action and once for pulled pork. The recipe I am trying to follow is for a full bone-in pork shoulder, and I've been using small cuts of boneless shoulder, so I may just have to go all out one of these days.

Since the start of fun times tax season, I've haven't been able to get in much extended smoking time, and have just stuck with sub-60 minute meals.

Chicken and Veg

Brats and Onions

Delicious and Awesome.

--Isaac.