I really do enjoy doing new things on the Big Green Egg, figuring out how to smoke something that’s not usually smoked or how to bake something on the BGE instead of in the oven. Sometimes, though, I have to get back to what gets most people into smoking… Basic barbecue!
Barbecue as I know it, though other forms of cooking around the world are similar, is a very American thing. That’s not to say other forms of cooking that are similar, like how they cook over open fires in Argentina, aren’t great ways to cook; it just means that what we in the US think of as barbecue really is an American form of cooking.
Different regions in the US offer different styles of barbecue, but they’re not really all that different. North Carolina offers us pork shoulder with vinegar sauce (tomato-based in western NC, not so much in easter NC); Alabama brings us white sauce for chicken; Texas is where brisket is king; and Kansas City is where sweet tomato-based sauces rule, while bringing together pork and beef into a wide offering of barbecue. The differences and the similarities are all part of the fun!
The common parts of barbecue throughout the US include using low temperatures and wood smoke to get the flavors and to render tough chunks of meat into tender delicacies. The origins of barbecue have to do with taking cheap pieces of meat and making them edible.
And thank God someone came up with this stuff!
“It is a burnt offering to the Lord, a pleasing aroma, an offering made to the Lord by fire. Exodus 29:18 (NIV)
Okay, that may be stretching things a bit, but I still like the idea!
To get back to my own barbecue roots, I decided to do a cook of just Boston butts and brisket… pure barbecue at its finest. I started with a very basic rub of paprika, sugar, salt, pepper, onion, garlic and cayenne. I didn’t measure, so I can’t really even give the proportions well, though I probably had a cup each of paprika and sugar, maybe half that much salt, 4 or so tablespoons of black pepper, a couple tablespoons of onion and garlic powders, and maybe 2 teaspoons of cayenne. A very simple, basic rub.
For the brisket, I did add something more; cocoa. I put in maybe 1/4 cup of cocoa for the texture and earthiness it gives the rub, in my opinion.
The BGE got tuned into to about 225 degrees F, and I rubbed the meat and put it on the grate at about 11 pm. I’ve become a non-believer in needing to apply rub hours ahead of time.
Here’s the point where I, reluctantly, admit my mistake, again. I didn’t pack the charcoal in tight enough, and the fire went out in the early morning, but not long before I got up at 7:30 am. The BGE was still at about 170 degrees F. I took everything off the grate, filled the firebox up with charcoal again and relit it. Everything was back to normal in no time, so no real damage done.
As the brisket got done, I took it off, separated the point from the flat, and made burnt ends, which went into a pan with more rub and sauce before going back on the smoker for a couple more hours.
The pork came off at about 195-200 degrees F. I foiled it for a half hour or so, then pulled it for sandwiches, or whatever else I come up with for it!
There’s something kind of therapeutic about basic barbecue. It reminds me of how I got into this outdoor cooking thing, especially when it’s not for competition. It’s satisfying in the process as well as the results. The biggest difference between now and when I first started was that, now, I don’t have to check the fire every hour. Even with the fire going out (my fault), it was an easy thing to take care of, and things kept going from there. When I started, I was constantly adding more charcoal and wood.
What is it that you cook that takes you back to your basics?
It’s funny how something like that, that used to be considered a basic, would be what I consider a luxury now. Those photos are positively mouthwatering!
Y, good point… What’s a basic to one person may not be to another. Barbecue restaurants thrive on that.
Awesome – these photos do an excellent job of telling a story within your story.
Nika, thanks. Every time I photograph BBQ, I’m reminded of your great shots!
I saw some blogher photos that had you in them… I actually wish I’d been there.
Great barbecue food! love how it cooks while we sleep.
Lisa, that’s one of the great things about the Big Green Egg… more sleep!
just ran across your blog from one of the many food blogs that exist out there, and wanted to say that your blog is wonderful. i have added you to my site, and will def. be reading all your posts, as i enjoy bbqing, and thus learn a lot from you. great pics.
Sawyer, thanks for the compliments; it’s always nice to hear stuff like that. Feel free to comment here or email (cmcadams [at] buckymcoinkumsbbq.com) if you have any questions about bbq; I’d be glad to help out if I can.
Wow. That is one incredible post. The pictures are outstanding. I gotta get the fire going again soon.
Hey there, thanks for this great post! The tip about including coca in the brisket rub is something we haven’t heard before!
We used the Big Green Egg during a BBQ earlier in the year with Steven Raichlen and were amazed by its heat retention abilities and the succulent smokey flavour it gave the food. Seeing your great pictures has taken us back, how delicious!
BrooklynQ, it’s odd how I can go awhile without getting a fire going, and it seems like such a big hurdle to do so, but then I wonder why I waited once it’s going, especially with the BGE where I don’t have to babysit it.
Heat Beads, try the cocoa in the rub and let me know what you think. We’ve done pretty well competing with it against commercial rubs. And I agree that the egg can be pretty amazing.
OK… So I finally made the leap! My wife JUST got me a Brinkmann vertical charcoal/wood smoker for Father’s Day. (One gift she KNEW I wouldn’t return!)
After reading this particular blog, I mixed my first-ever rub. As you would say, “A very simple, basic rub” based upon your ingredients from above… mixed in similar proportions. (Only additional ingredient, ground mustard, which I noted in several other rubs.)
My smoker is curing as we speak… still another hour to go, according to the manufacturer… I am learning how to adjust the temp as my brand new smoker cures…
The anticipation is killing me! My “pork loin back ribs, bone in” have been thoroughly rubbed. They are in the fridge, anxiously awaiting their destiny… yearning to take their place on the racks of my new prized possession!
I have been privileged to know Curt for many years, and been the lucky recipient of many of his creations, including his brisket, pulled pork and his amazing smoked pizzas!
Thanks Curt for posting this and helping me get started!
I’ll keep you updated as to my progress, and the final result!
While fighting to keep the temp up almost the entire time my ribs were smoking, I learned a few things along the way…
The first being that to make it hotter, you open the vents! (More air flow = hotter temps!) I was thinking, “Close the vents a bit to keep the hot air IN!” duh…
While initially failing “Temperature Control 101″ the end results were pretty good… I took a half rack to friends who are well versed in smoking meats. (… although he’s not quite the connoisseur that Curt is…)
This was the review I received from his wife…
“Yummy! To be more specific – I liked the sweet/tangy balance in the flavor of the rub; the slow building, mellow pepper finish was a surprise. The smokey flavor was just right. Even though I like a softer texture, the chewiness was still enjoyable. GREAT first time results!”
Scott,
You’ll get the hang of it in no time… Next time, remember that my wife and I are certified bbq judges!
UPDATE: My puny little Brinkmann smoker was not “robust” enough for what I want to do, so I now have a REAL smoker… a 55 gallon drum smoker!
(See the pic on my facebook.com/scottsliver page…)
I couldn’t get the temp over 200 degrees on my Brinkmann… the fire pan was too small… After some research, I found this is a common problem that people had to modify it to make it work better… I just got what I really wanted in the first place!
Now I’m ready for the pretty good bbq next year! (With a legit smoker!)
I’ll keep you posted Curt! Thanks for such a great blog!