Quote:
Originally Posted by gblowfish
I felt good enough today to get out my Weber Smokey Mountain and do a little smokin'. Did some baby back ribs, a turkey breast and a couple sausage ropes; made pit beans and "Dirty Deviled Eggs."
I use a combination of rubs from Three Pigs, Gates and some of my own stuff. Soaked the ribs overnight in apple juice and apple cider vinegar, used a mustard base to hold the dry rub. On the turkey I brined it overnight in kosher salt, sugar, soy sauce and water. I use Arthur Bryant's rub with canola oil to hold it on; beans are a secret recipe, sorry, won't share that.
All done in the Weber over hickory. Shared a lot of it with my neighbor who's going through some rough times right now. It was good to be able to get outside and do something fun again.
The eggs are not smoked, but I use this seasoning called "Todd's Dirt" over the top. I like to use that or Old Bay. The key ingredient to good deviled eggs are miracle whip, dry mustard, pickle juice, garlic powder and salt/pepper.
Today did not suck!
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Great news. And I'll be honest, when I break-out the smoker, especially the big one, I make plenty for the neighbors too. I find it to be one of the best ways to bring the hood together. A group text goes out to the people the day before (for requests and to let them know the smoker will be in effect). Some just make a requests and I try to honor them, others bring their own meat hot have smoked. Hey, it's not a huge side-smoker, but it'll do plenty.
You've inspired me, if the weather looks good this weekend, that might happen.