I brought some of the chopped Bison I smoked last weekend to work and shared what I didn’t finish. This led to a coworker, who tried it, asking me if I would do some BBQ for her. “Sure,” was the answer.
So here I sit spending another night stoking the embers on the smoker. Luckily this won’t be an “all nighter” as the food isn’t being delivered until Monday.
Here’s the list of meats I was asked to do and how they were prepared and cooked.
Pork Rib Tips – To prep I removed the membrane from each rib. After this was done they were rinsed and patted dry with paper towels. From here they received a heavy coating of my homemade BBQ rub and then rested in the fridge for an hour. They were smoked at 235* for about 4 hours.
Beef Skirt Steak – These came pre seasoned and marinated so there was no prep short of removing them from their package. They were smoked at 225* for about 1.5 hours.
Pork Roast – This also came pre seasoned and marinated so no prep again except removal from the package. It was smoked at 235* for 4.5 hours.
Whole Chickens (5.5lbs each) – I am trying a new technique on these to hopefully keep the skin from being rubbery. These were cleaned then brined for 4 hours in the fridge. They were then rinsed again and placed on a wire rack to dry in the fridge for another 4 hours. Next I coated them with the homemade BBQ rub and put them back in the fridge for another hour. These were smoked at 275*-300* for 3.5 hours.
The pre seasoning and marinade definitely saved time but I could have imparted more flavor if I handled that. Either way it’s all going to be good.
Maybe one day this will actually go from hobby to career, only time will tell.
Back to the fire.