@philrmcknight's Journal, 07 May 2017

Your posts make me hungry Phil :) 

I'm hungry from this and I just ate. :)  

Okay, so what's the rub or marinade? And do you eat a side of veggies with it? 

Still smoking I see...and I mean that liberally...both cooking and in weight loss. The best of both worlds. 

Rubbed with salt, black pepper, cumin, and garlic, simply marinated in the smoke of Pecan wood. Hrm, I haven't got any veggies prepared at the moment, might throw together a quick salad; tomatoes, cucumber, and lettuce, slice some avocado and call it macaroni.  

that looks amazing good. my mouth is actually watering!  

I would appreciate my buddies, and anyone else that's interested, to chime in on what barbecue means to them. I live in East Texas and have definite ideas about what barbecue is supposed to be, but I don't like to pigeonhole myself into anything set in stone and would be interested in how other people are doing it.  

Yeah, I feel like one of Pavlov's dogs. It looks absolutely delicious! 

I think you should host the first Fat Secret reunion. During one of those months when Texas isn't insanely hot. We'll all show up for the barbecue. 

Mouthwatering!  

I smoked those ribs yesterday afternoon, but we didn't have dinner till around 10pm last night, as my wife is typically want to do, and just whoa, those were some of the best I've ever made. Looked at my local grocery for more ribs to smoke, but they're asking $3.99/pound. Nope, not paying a thief's ransom for meat. My rule of thumb for buying meat; beef < $2/pound, pork < $1.30/pound, chicken < 99¢/pound, if I can't find it on sale for at least that much, I'll find something else!  

Wow Phil! Really good looking. Wet rub and Dry rub? Be interested to know what you used if it is not a secret recipe. 

No secrets, I dry rubbed with kosher salt, cracked black peppercorns, garlic powder, and a spice blend my wife gave me for my birthday that's got smoked paprika, garlic, chili, and chives, nutrition labels says; Total Carbs 0g Sugars 0g. I'm pretty fond of McCormick's Smoke House Maple for a rub, but as was pointed out to me recently, it's got an awful lot of sugar in it. Other than that I just let it marinate in Pecan smoke on the smoker!  

Thanks Phil! 

Oh my goodness. That is a mouth watering photo. Yum. 

Making a trip to H-E-B sometime today to check out the meat specials. Something is going to get smokey soon!  

Okay. I should not be drooling at 7:40 in the morning. 

Since neither was on sale I ended up with a rack of St Louis style spareribs and a rack of baby back ribs, paid about $10 for each rack, about $1/pound more than I wanted, but there really weren't any good sales this week, even pork shoulder was $1.89/pound, 89­¢/pound more than my usual price point.  

I live in east central MN and BBQ to me is anything cooked outdoors.  

I like that definition, Ginger Dog! I recently had an argument/discussion with a guy on the Texas Monthly facebook page who insisted that "real" barbecue was meat cooked with barbecue sauce basted on it, anything else, according to this gentleman was just cooked meat, not barbecue. I agreed with him that meat cooked with sauce on it, absolutely qualified as barbecue, but that barbecue wasn't limited to his own anecdote, and wasn't the way I do it. Ugh, politics, religion, weight loss, and barbecue, craaay-zeee, I'm sure deep dish vs thin crust musters up the same sort of fanaticism, anything really, and the proliferation of social media has turned the whole world into lunch time in the high school commons area.