One of my new favorite toys I pulled my wicked Viking Gravity Feed Smoker out yesterday for my first BBQ of the year. http://www.vikingrange.com/consumer/products/product.jsp?id=prod8890265 It was a gorgeous day here in Tampa so I couldn't help myself! I did a few racks of Baby Backs and a huge Pork Loin. Grab the coals The trick with smoking is getting a good even smoke...duh... I used some wood coal and hickory. Start with your chimney, fill it with coal, with a bit of paper beneath, light it up. Coal Chimney Once the coals are red, pour them down the coal shaft. Add some wood chips to the wood tray at the bottom and open the air vent to get some circulation going. Pour the coals I rubbed my ribs with some Brown Sugar, Smoked Paprika, Chili, Cumin, Dried Thyme and a bunch of other awesome spices. I try to keep my smoker right around 200 degrees to insure a slow even cook. mmmmmm..... RIBS! Put your meat in the main chamber, latch the lock and let her smoke. I let my ribs go for about 4 hours and the Pork Loin for 3 1/2 and they came out beautiful and delicious. I made my favorite Dr. Pepper and Jack Daniel's BBQ sauce to go along for the ride. Making some BBQ Sauce Add some oil, garlic and onions to a medium sauce pot over medium heat and caramelize for about 4-5 minutes then add 1/2 a can of Dr. Pepper and 1 cup of Jack Daniel's and reduce by about 2/3. Once the liquid has reduced and intensified in flavor, add some ketchup, whole grain mustard, smoked paprika, chili powder and some salt and pepper. I added a touch of tobasco and worchestershire sauce as well. Let it come to a simmer then add a couple glugs of jack at the very end. My mom and dad popped over to enjoy some tasty treats and I have to say, I cant wait to get the smoker back out! Good Ribs! BBQ
Later,
Nater