How to recover from tough pork ribs.

The positives are that the ribs taste great and have a perfect amount of smoke 

flavoring.

The problem is they are from an old hog that is tough and stringy. Now we have 3 options: back in the smoker, roaster in the oven or add more sauce and crock-pot them. I work for the power company so I’m going with the least amount of electricity, it’s winter – Crock-Pot. (The smoker would would be great in the summer.)

One and a quarter bottles of Heinz Kansas City Sweet and Smoky sauce and one 20 ounce bottle of water. I set the crock-pot on high at 11:45.

While I was waiting I welded up a truck bed rack for 2 full size spare tires that are Toyo 35” off road monsters. Then I watched some Jim Shockey’s Uncharted Hunting shows we have recorded on the DirecTV receiver.  

At 5:50 I checked the ribs. They were coming off of the bones finally.

They are still stringy and not tender enough. These ribs are like beef brisket. We bought these pork ribs at Fry’s grocery store that is owned by Kroger. Shame on Kroger for selling miss labeled meats for the standard price. It would be like selling stew chicken priced and packaged as fryers.

At 8:00 pm they are finally done. After 5 hours of smoking at 200*F and 9 hours in the crock-pot on high they are finally tender. What a CROCK.

I guess I need to go to Texas and hunt for some young tender feral hogs.

I do have 2 Javelina tags. The 1^st tag is an archery only tag that I got drawn for, the other was a handgun, archery, and muzzleloader (HAM) hunt that did not have enough people apply for it, so I bought an over-the-counter tag.

Poaching of Javelina in Arizona is out of control so a lot of people that would have bought tags just poaching, because “everyone else is doing it”.

You have idiots who illegally feed wildlife in their yards, but don’t like the Javelina because they aren’t pretty like deer. They shoot Javelina with pellet guns in town and haul them out to the woods and “dump them off for the coyotes”. Of course they do the same thing to the coyotes that come into their feast.

Then there are the mentally ill and drug addict homeless that will trap, spear and knife the Javelina for food. I find skulls and bones around their abandoned camps of Javelina, bovine calves and sometimes their dogs.

The biggest group of poachers is the Illegal Immigrants (Foreign Exchange Workers). They dump trash in the woods and kill any game animal they can with cheap compound bows from Wal-Mart that anyone can pay cash for. The Arizona Game and Fish is so shorthanded that they can never keep up with this huge group of poachers. When they do make an arrest then there are Sanctuary groups that hire lawyers that claim they are racially profiling. What does poaching have to do with race? Nothing. It makes stopping them expensive.

These people leave their homes and countries they love because the drug trafficking to the USA has destroyed their jobs and lifestyle. Why should they care about the USA or want to be citizen of a country that isn't theirs and has destroyed theirs?            

The problem is illegal drugs being used in the USA. We need to stop the problem to stop the effects of the problem. Get the mentally ill back into safe homes with medical help to stop their suffering. Bill Clinton kicked them out onto the street when he was President, the Bush's and Obama left them there.                                                                                                                                                                                                                                                                                                                

Christmas dinner with friends 12-23-17

Christmas dinner with friends 12-23-17

Today’s smoke is chicken thighs and pork ribs.

I tried the Heinz Kansas City Sweet and Smoky BBQ sauce on this smoke. It was fairly thick and easy to apply with the squirt top lid. I apply the sauce to both sides of the meat.

I smoothed out the sauce out with a silicon brush. The bristles are hard enough to push the sauce around and you’ll never lose a bristle in the food. It took me 45 minutes to get out the smoker, apply the sauce and load the smoker.

I used up an old bag of hickory chips that was 2 trays and a tray of apple wood chip.

In the past I’ve done ribs and chicken together at 225*F for 5 hours with fabulous results. To do a little change up I set the temperature to 200*F for today’s smoke. I started the smoker with the meat on the racks at 11:13 am. The smoker was at 51*F because it just came out of my garage. Doing a cold start with the wood chips gets a lot of smoke going fast. The air vent on top of my Masterbuilt 30” Electric Smoker was ¼ way open and I put no water in the drip pan.

The smoker heats from the bottom so I put the thighs on the upper racks so the rising smoke has more concentration to soak through the skin. I leave the skin on to keep the moisture in.

Today is a sunny 60*F day with almost no breeze. It is a perfect day for smoking.

At 12:18 I added another tray of apple wood chips and opened the top vent to let some of the moisture out so I wasn’t steaming the meat. I did not open the door because it lets the heat out too. I could hear liquids sizzling in the dip pan and the steam was rolling out of the vent.

At 4:00 pm I turned off the smoker, closed the vent and left the door closed so the meat could continue to cook.

I pulled the meat at 4:42 pm. So it cooked for about 5 hours because of the cold start.

The chicken was perfect with crispy skin and moist meat that is falling off of the bone.

The ribs could have gone a couple more hours with the heat bumped up to 225*F. They had great flavor and were cooked through to well done but the meat was firmer than I would have liked it to be. They must have come off of an older hog and started out on the tough side. When I cut the ends off when I was filling the racks and applying sauce I noticed it was not as tender as we usually get at COCTCO. Now we all know to check the ribs. If I’d cooked them like beef ribs they would have been perfect. Of course, playing with 200*F was a factor too.

The ribs tasted great but they were not falling off of the bone. You can see in the picture that the meat hadn’t shrunk back on the bones.

HAVE A MERRY CHRISTMAS AND A HAPPY NEW YEAR!!!!!!

Fire Ban Smoking Salmon

It is July 8, 2017 and the Yavapai County fire ban is still in effect, so NO BBQ, but the smoker is legal. 
A quick trip to the store for a couple of nice fillets of salmon. Salmon from Chile that was farmed raised with the skin still on. Perfect.
The fillets are too long for the smoker and needed to be cut in two. A quick rinse to get some scales off of the meat and onto the racks with cookie sheets underneath. I let salmon set on the counter to let the pellicle (dry a little on the surface). In northern Arizona our humidity is low so 30 minute to an hours is great. Letting the surface pellicle helps keep the meat moist during the smoke.

I put 2 full wood chip trays with apple wood chips. I put the salmon in, then set the temperature to 220*F and set the time to 4 hours. This was at 3:00 PM. It was hot and sunny with a slight chance for rain. I got a sheet metal panel out of the garage to cover the smoker to protect the digital.LED control from the heat of the sun.

Of coarse, an hour later I hear thunder on Mingus Mountain and wind picking up. Monsoon storms in Arizona can be very strong and violent. This was a mild one with .18 inches of rain in 20 minutes with 14 mph winds..I had to quickly bring the smoker into the garage until the storm passed. 

I did not add any more wood chips during the smoke, but the 2 trays I put in at the start were plenty for salmon.

The second wave of the storm was just rain and a slight breeze for a few minutes. Now my garage is full of smoke. I opened all three vehicle doors and the side walk through door to get the smoke out after the storms.

I pulled the salmon at 2 hours 45 minutes. It was lightly browned and was easily removed from the skin. The meat was very moist, flaky and tender. I flipped the fillets over on the plate and lifted the skins off. See how clean the skin came off. 

Smoker 4-16-17 Easter (I got called out and have been working 12-15 hrs. on and 9 off this week, so this post was delayed).

My wife found a beef ribeye roast on 63% off sale for $35. She found a family pack of chicken thighs, boneless pork ribs (odd ribs without rib bones), portobello mushrooms and russet potatoes.

The ribeye roast is going to take the longest so I will be pulling some items and adding the mushrooms during the smoke. The mushrooms only take an hour at 225*F.

If you’re in a hurry you can apply BBQ sause using a Ziploc bag. I tried doing rubs in a bag years ago and they don’t go on evenly. I never tried a bread crumb mix to make it even like Shake-N-Bake for the smoker.

I did do a Green Chili and Black Olive Meat Loaf in a smoker that came out excellent. I used a bread pan and did it just like you do it in an oven.

Today is Easter at 8:00 AM. I put the roast, pork, chicken and potatoes in with no preheat. No water in smoker and vent open. I set the temperature at 225* and set the time for over 6 hours. I put 2 ½ trays of cherry wood chips.

At 9:00 I put in another tray of cherry wood chips.

At 4 hours I pulled the pork and chicken. This was at 12:00 noon.

 On longer smoking I will take out the wood chips bayonet for a couple minutes to let the charred chips to turn into ash. This was also at 12:00 noon. Then I added another tray and one half of cherry wood chips.

I forgot to pull the potatoes until 2:00 PM. They got overdone and were drying out. I put the mushrooms in at 1:00 PM and that was when I was going to pull them. Oooops!!!!

I pulled the portobello mushrooms at 2:00 PM when I also pulled the dry potatoes and the amazing beef ribeye roast.

It tastes better than it looks with a little crisp on the outside, juicy, tender and smoked infused clear through on the inside.

 The internal temperature was 156*F and it came out pink after resting for 10 minutes. This was pulled at 2:00 at 6 hours of smoking at 225*F. The cord type meat thermometer makes doing roasts so easy. If I had wanted a little red I would have pulled it at an internal temperature of 140*F and well at 165*F.

GOD BLESS AMERICA – THE HOME OF THE FREE!!!

We have the freedom to celebrate Easter the way we want to, and our neighbors, friends are free to worship the way they want to. We choose the rules that we commonly live by through the right to vote if you’re a citizen. We have the right to own firearms and use them for sporting or home defense. I can make my Blog the way I want it to be. What a great country the USA is. 

My wife is amazing. She made me breakfast from the smoked potatoes that were overdone. She made “papas rellenos” (egg battered fried potatoes) served with sour cream and medium hot sauce. She sliced the potatoes so they would re-hydrate which worked perfect. Smoke infused, tangy, tender and rich flavored breakfast. 

When I asked my wife what type of celebration she wanted for her 50^th Birthday; she said it had to be with close family and friends. Oh yea, everyone’s favorites smoked meats. We found country pork ribs and skinless/boneless chicken thigh-drums. Sides are spiral mac salad with pepperoni and sausage, and from scratch green/red coleslaw.

She decided to try Heinz Carolina Vinegar Style Tangy BBQ Sauce. It does NOT have HFC and is 100% natural. I did the bag mix method to speed up getting the meat covered evenly with sauce.

I am using apple wood chips for today’s smoke because it adds a sweet light flavor to chicken and pork.

The smoker filled and ready. The guests are arriving at 11:30 am so I started the smoker at 7:00 am with 3 scoops of apple wood chips and the temperature set at 200*F. I just set the time to 6 hours because I know the smoke won’t take that long, but I don’t want the smoker to shut off too early. I left the water pan empty and the air vent on top 3/4s closed. Having it cracked open a little allows for the smoke to draft up past the meat.

After 1 hour I added another tray of apple wood chips. Remember that an electric smoker can trap all the smoke so you don’t have to go heavy with the chips. Electric smokers don’t have the burned propane taste of gas smokers.

At 9:00 am I closed the air vent to hold in the moisture because the meat is not thick. This method does not allow bark to form on the meat so every bite is all completely tender.

I pulled everything at 11:15 am. As you can see, the sugar in the BBQ sauce glazes on the surface of the meat at 200*F. It takes 225*F if you are using a non-sugar base sauce or rub. The picture was taken after everyone filled their plates. I served in an electric roaster set on the lowest setting to keep the meat warm.

My wife is still smoking hot 31 years after she married me. She definitely does not look 50 years old. I baked the 4 double vanilla cakes with chocolate cream cheese frosting.

Smoked Javelina and Cheese Sausage 2017

NOTE: Heat the following ingredients in a sauce pan, and cool while de-boning and grinding the meat.

¼ Cup - Sea Salt Ground

¼ Cup - Black Pepper Ground

½ Cup - Onion Powder

1 Tablespoon - Cayenne Powder

2 Tablespoons - Paprika Powder

1 Cup - Brown Sugar

1 1/8 Cup - Liquid from Vlasic Farmers Garden Kosher Dill Pickles (I did a test burger and think it may be a bit too much pickle – maybe ½ mixed with water to = 1 cup)

1 Cup - Liquid from Delallo Mild Salad Peppers

1/3 Cup - Fresh Minced Garlic (1 Head)

Mix cooled mixure with - 16 Lbs. Fresh Fine Ground Javelina Meat (1 pig minus Steaks) Mixing in metal is fine.

Store in refrigerator in glass or porcelain bowl covered for 1 to 4 days.

Note: The salt and the sugar are the cure so NO nitrites or nitrates are needed. If you use less sugar, you will need more salt. For diabetics, honey works but gives it a different taste. Sugar substitutes are NOT to be used. Molasses or maple sausage has less salt and is used in addition to the sugar and are sweet flavored. 

______________________

Soak or prep your casings while getting the smoker ready. I use LEM Fibrous Casings – 1 ½” to 2 ½” around, clear or mahogany.

2 Pounds - Grated Cheese (Mixed In Just Before Stuffing Casings) 2:15 lbs. ratio. I used cheddar this time.

I use a 5 pound LEM sausage stuffer. It works best with 2 people. I bought a spool of cotton kitchen string to tie the ends with a square knot.

I laid all the sausages on the shelves with small holes poked with a pointy knife on the top every 10”. I put 2 ½ trays of apple wood chips in my Masterbuilt 30” Electric Digital Smoker set it at 150*F.

At one hour I put another tray of apple wood chips. If you use mesquite, hickory or pecan that have a stronger smoke you may want to use less.

At 3 hours I raised the temperature to 162*F.

Pulled Sausage at 4 ½ hours with and internal temperature of 161*F. The cheese melted into the meat, but the flavor of the cheese was still there. The too much pickle taste on the test burgers went away after letting the spices blend for three days before smoking.

I’ve been neglecting my blog because I have been working too much. I did not post 3 Deer, a Black Bear, an Elk, Turkey and a couple Javelina.

Javelina are native to Arizona. They are a “New World Pig” Peccary - Tayassuidae. They are NOT in the Rodent Family. They are NOT Feral Swine from Europe or Africa, although they are distant relatives. Javelina have very sharp straight tusks and bristly hair. This is a sow at about 45 pounds. They eat starchy roots, cactus, berries, mushrooms and grains as their regular diet, but they can survive on grass, leaves and bark. They have a scent gland on their lower back. DO Not Get The Musk On The Meat. I hang them from a rear leg, sock skin them from the hind end with nitrile gloves and then gut them.

16 pounds of ground Javelina. The sirloins, tenderloins and chops are tender and not included. I eat Deer, Pronghorn and Elk liver but not Javelina and Bear. I know Bear is too high in vitamin A and the Javelina liver is dark like the Bear liver.

Fresh garlic is the trick to making the best sausage, but it will need to minced very extra fine to blend it’s flavor into every bite.

Sausage seasonings after heating in a sauce pan for ½ hour.

Stuffing the 1 ½ inch x 12 “ clear LEM casings.

Masterbuilt 30” digital electric smoker ready to start. I poked small holes every 10 inches on top to let excess pressure out.

Sausage after smoking for 4 ½ hours with apple wood chips. I use Alder, Apple, Pecan, Gamble Oak, Scrub Oak, Mesquite, Pecan, Almond, Peach, Apricot, Cherry and Hickory.

Tastes fantastic.

I bought a new Eberlestock pack in 2015. It is a Mainframe (F1 Dry Earth) with a Super Spike Duffle (J3SD Rock Veil Open Hide) zipped on. I use it for packing out 2^nd and additional loads on Elk, Deer and Bear, but as a primary pack for Turkey, Javelina and other one-time pack-out hunts This pack has done 2 Deer, an Elk, a Turkey and 2 Javelina. Turkey decoys fit in the duffle very easily, and it saves time on 2^nd loads because you don’t need 30 lbs. of optics and gear to get the meat.