Smoking Westy
is one Smokin' Farker
Things have been crazy and I haven't been on here much but that hasn't stopped me from doing a few good cooks over the last week or so.
First up - 2 1/2" bone in chops from the hog we butchered. These were hit with Meat Church's Honey Hog (dang this stuff is good).
The same night I cooked up some venison backstrap for myself. I rubbed it down with Oakridge's Carne Crosta and a little hot pepper blend from the Spice House (tellicherry & cayenne mix).
Love the crust that Carne Crosta makes...
Nailed it.
Friday night I did a prime bacon wrapped filet. For this cook I used the Spice House's "Back of the Yard" rub - it course pepper, salt, shallots, garlic, etc. Really good tasting rub.
Finally tonight I tried out Oakridge's Jah Love Jamaican Jerk rub. I followed the directions and made a paste, gave the wings an overnight sit with the mixture on there and grilled them tonight on the kamado. This stuff is really good. Great flavor, great heat that builds but isn't overpowering. Love it.
First up - 2 1/2" bone in chops from the hog we butchered. These were hit with Meat Church's Honey Hog (dang this stuff is good).
The same night I cooked up some venison backstrap for myself. I rubbed it down with Oakridge's Carne Crosta and a little hot pepper blend from the Spice House (tellicherry & cayenne mix).
Love the crust that Carne Crosta makes...
Nailed it.
Friday night I did a prime bacon wrapped filet. For this cook I used the Spice House's "Back of the Yard" rub - it course pepper, salt, shallots, garlic, etc. Really good tasting rub.
Finally tonight I tried out Oakridge's Jah Love Jamaican Jerk rub. I followed the directions and made a paste, gave the wings an overnight sit with the mixture on there and grilled them tonight on the kamado. This stuff is really good. Great flavor, great heat that builds but isn't overpowering. Love it.
