Jethro's BBQ

So you may have noticed the lack of blogs lately and that is entirely on me. I am wondering what I can say next until I actually enter a competition. Indeed the only thing stopping me is money as I have come to the conclusion I need a new pit and rig to travel with. I am confident on my brisket, chicken and pork and it is only my ribs I am having slight issues with. (but that is a story for another day)

 

I decided that this year I would regularly sample other BBQ to get some ideas on where I need to be. So last weekend we were in Des Moines Iowa and from many recommendations I had to try Jethro's BBQ.

 

 

 

 

We wanted to try as much as we could so we went with the sampler platter that included four meat items and four sides. We choose chicken, pork, brisket and as ribs were not an option we had sausage.

 

For the sides we choose baked beans, coleslaw, mac n cheese and jalapeno creamed corn.

 



 

As you can see the presentation was excellent, however overall I was not very happy with the product.

 

The brisket while tender lacked much flavor at all and the chicken and pork were very dry. The sausage was very good, however when I sample bbq I always judge by the brisket as to me it is the most difficult to perfect.

 

The beans and coleslaw were good, while the mac n cheese was mediocre at best.  Now the jalapeno creamed corn on the other hand was excellent. One item I have never tried to make myself but will in the near future.

 

Overall I would only give Jethro's a 5 out of 10 rating, however I will give them another chance in the future. Oh and for those of you who think it the best, well you have never tried my BBQ have you?

 

Keep Smoking My Friends

Randy

A Smoking Sunday

I had planned on writing a different post for this week, however I had such a great day this past Sunday on my Pit I just had to post on it.

I had two Corned Beef Briskets in the freezer and really wanted some smoked Turkey so that was my plan for the Pit.

The Corned Beef took no prep as I purchased them already brined and corned. I added a sprinkling of my Squirrel Rub to just the tops of each for a little added flavor and moved on to my Turkey Prep.

I had only the bone in Turkey breast which I have found in the past was the best when you wanted sliced smoked Turkey for sandwiches.

I melted down a stick of butter, added both apple juice and some of my Cluck-Cluck Rub and injected the breasts well. I had some of my injection left over so I simple poured it into the cavity and them applied rub to the outside of the bird.

I let that sit for about an hour while I prepared my Pit.

I everything on at the same time and let smoke using Cherry and Pecan Wood for about three hours at 250.

I then wrapped all for an additional three hours. The Turkey was nearing my ideal temp of 165 - 170 so I took it off the put to rest, leaving it wrapped.

After another hour the corned beef was nearing my preferred temp of 190 so I simple put into the oven letting it rest and tenderize. I was very happy with this cook and as you see below all turned out well. The only thing I would do next time is leave the Corned Beef in the smoke a couple of hours longer as I believe the brining process keep the smoke from penetrating as much as I would have liked.

Keep Smoking My Friends

Randy

Smoked Salmon

 

 

Yes I realize I have not posted in a while, however with this being the dog days of winter plus the fact I have been on my winter diet it should make sense.

 

We were having some friends over a week or so back so I wanted to have something for snacks and just happened be making a run to my favorite warehouse market. I heard the Salmon calling my name and remembered I was out in the freezer so the decision was made.

 

Smoking Salmon is quite easy and I have found that starting with "smoked salmon" from the store is a great way to go. This Salmon, while advertised as smoked really has no smoked flavor at all. Add the fact it is curt to the correct sizes you really can not go wrong.

 

All I do is put the Salmon in aluminum pans, sprinkle some of my basic or chicken rub over it and put 4 or 5 small pats of butter in the pan for some good moisture and flavor.

 

Smoke for 2 hours on 225 and  you will have some excellent hors devours for your next gathering.

 

I tried something different with a couple of the fillets this time by using a habanero seasoning and then topping with maple syrup looking for a sweet and spicy combo, however I was not happy with the result so I will try this again the next time adjusting my formula.

 

Keep Smoking My Friends
Randy