Chili Jar Eggs

These look amazing, done deal next cook

Baloney Burgers

Sausage Sandwich by the BBQ Pit Boys

I have to make this happen



Keep Smoking My Friends

Alligator recipe by the BBQ Pit Boys

Not sure I will every try this, however very interesting video

KC BBQ Tour

Ok and yes it has been awhile. The truth be told I have been watching what I eat so not been as active BBQing as in the past. Our time in KC seems to be coming to a close so we want to now try all the BBQ in the area we can before moving on.

 

We are going to be doing a year tour of all the BBQ joints in KC. After all KC is the BBQ Capital of the world.

 

We choose Zarda Bar-B-Q to start the tour. Zarda has been doing BBQ in KC since 1976. It is not secret here @MySideOfTheSmoker that if I don't make my own baked beans you get Zarda's brisket BBs.

 

(Read the entire Zarda Story here)

 

 

 

We chose the Lenexa location as well we were in Lenexa.

 

We chose the

Variety Plate

$23.25

Serves 1-2. Any two Sliced Meats, 2 oz. Sausage, 3 oz. Burnt Ends, 1/4 Chicken, Rib Snack, (2) reg. Sides & Bread. No Substitutions

 

And added a side of burnt ends.

 

Zarda has very good BBQ and if I had not been to several others I would have said it was the best. The service was outstanding and I give Zarda BBQ a 7 out of 10 ranking. Keep in mind this may change as I try more in the coming months.

 

Next Up: BB's Lawn Side BBQ

 

Keep Smoking My Friends

Randy

 

 

 

 

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