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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-17-2011, 02:45 AM | #1 |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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Alabama Hills "mustard" chicken and ribs
Below is a submission I put together for the current Mustard Throwdown, but have included a few bonus pictures here.
I awoke from my winter’s hibernation to find myself once again back in the Alabama Hills in sort of Southern California (I’m not making that up, it’s where a lot of westerns have been filmed). Rubbing my eyes, I decided to fire up the computer and see what the Brethren were Throwing Down about this week. To my delight, Mustard was the topic du jour. I love mustard. But then I panicked, remembering that mustard was the one thing I forgot to buy on my last shopping trip. What to do? But then I realized that in my sauce cupboard (actually it is a whole filing cabinet drawer), I remembered I had some good ol’ Carolina style mustard BBQ sauce driven all the way from South Carolina. I had a rack of spares just begging to go on the spit. So I started them out with Rib-o-Lator’s Grill Mor rub, with the plan of basting w my mustard sauce later in the cook. I felt like in such impressive surrounding it would be sad to just have a rack of ribs all on its lonesome, and I had a chicken that needed cooking so then it was a question of how to cook the chicken. Then I remembered that I had some mustard seeds in the depths of my spice cabinet, so I went to work making a paste combining them, cumin, garlic powder w parsley, onion powder, onion salt and grated almonds with melted butter and a bit of sun-dried tomato bruchetta. A lemon in the cavity per usual and then off to the rod she went. I started basting the ribs with the mustard sauce right around here: My attempt to plate them together just didn’t have the same effect: For what is worth the chicken came out with a real crispy skin and tender meat while the ribs sung of mustardy goodness. Thanks for looking! --Jonny Rotisserie
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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04-17-2011, 03:28 AM | #2 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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the alabama hills strike again!
Dynamite lookin ribs & chicken Jonny! Wish I was there to share...
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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04-17-2011, 03:32 AM | #3 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Love the picture story.
Sticky Fingers, them boys are local! 4.5 miles to my store.
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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04-17-2011, 03:36 AM | #4 |
Knows what a fatty is.
Join Date: 12-02-10
Location: Canada
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good lookin eats!!! Is that the auspit ??????????
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04-17-2011, 10:07 AM | #5 |
Full Fledged Farker
Join Date: 08-11-03
Location: Island off the GA Coast
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Great looking eats..Did you save some for me?
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Rick Segers KCBS Certified Judge/Fl BBQ Assoc Certified Judge/MBN Judge |
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04-17-2011, 10:17 AM | #6 |
is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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Great pics!! Good lookin' grub! Very well done, indeed!
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[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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04-17-2011, 10:55 AM | #7 | |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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Quote:
It is a shame that so much of America misses out on Carolina mustard sauce. Using it (especially on pulled pork) puts a smile on my face every time. --Jonny Rotisserie
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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04-17-2011, 11:02 AM | #8 |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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Hey, thanks!
Yes indeed that is the Auspit doing the heavy lifting there. It is hard to imagine a better place to put it to work. --Jonny Rotisserie
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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04-17-2011, 11:11 AM | #9 |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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Rick I wish you could have joined me. In fact I wish all the Brethren could have joined me. It is such a marvelous location that my pictures can't do it justice. And I had it all to myself along with way too much food and booze for one guy to put away. It would have been better to share as I felt I was having too much enjoyment for just one person.
Maybe I should send out an invite ahead of time the next time I head up there...? --Jonny Rotisserie
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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04-17-2011, 11:17 AM | #10 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
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BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen |
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04-17-2011, 02:28 PM | #11 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Wow, that is just so cool...you really know how to cook outdoors!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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04-19-2011, 10:12 AM | #12 |
Full Fledged Farker
Join Date: 06-30-09
Location: seatle,wa
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looks great Johnnie, the auspit looks like it was having a good time to.
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[URL]http://www.facebook.com/tastyribs[/URL] 1. Gas UDS 1. charcoal UDS 2. Big gassers 2. 22.5 kettles a torch and weed burner in case the others fail, or i just want to burn somthin. B-O-B 206-999-0962 [EMAIL="[email protected]"][email protected][/EMAIL] [URL="http://www.ribolator.com/"]http://www.ribolator.com[/URL] [URL]http://www.bungeeclips.com[/URL] |
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04-19-2011, 10:25 AM | #13 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I love it!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-19-2011, 10:32 AM | #14 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Now that the way to cook
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04-19-2011, 08:44 PM | #15 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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I thought I was done buying cookers after my recent offset purchase (Meadowcreek SQ36 with 2nd tier grate and charcoal pan)....now you have to go and post something so awesome, so amazing, so mind blowing THAT I HAVE TO BUY ONE...thanks a lot Johnny!!!
Nice post brother, awesome setting. What this place is all about.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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Alabama Hills, Auspit, chicken, mustard, ribs |
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