Food, Photography and Lifestyle Blog

Texas BBQ in a real Smokepit


Ok I admit I am a tease at times, knowing well that most of you will never have a smoker like this, however if you are creative, you don’t really need it, you could do this also in home made “solutions” that are simple, cheap and cheerful.

Excuses for the images as they were taken with a very bad P&S Camera.

 

But if you feel inclined to get your own 2000 Lb heavy smoke-pit, you should talk to these people, www.gatorpit.net which shipped this one all the way to Hong Kong.

 

Texas Smoke Pit

Texas Smoke Pit

If you try to attempt any of these recipes, do it for dinner, the first time I used my smoker it was for a lunch time event, and I ended up sleeping at the poolside, waking up every 2 hours to keep my fire going!

 

Start your fire well before you want to start cooking as it takes about an hour to heat up a beast like this. Once hot, make a habit of almost constantly throwing on a mix of soaked wood, be it apple, Cherry, Cedar, Mesquite with charcoal, every hour in order to get a almost constant supply of smoke.

 

The HOT end of the Pit

The "HOT" end of the Pit

The Beef Ribs will come out almost black, but that’s not due to being burned but due to the rub and the constant smoke.

 

Her I share some recipes that I regularly do with you:

 

Texas style Rub for Beef Ribs

Ingredients:

¾ cup Paprika Powder

¼ cup Salt

¼ cup Sugar

¼ cup Ground Black pepper

¼ cup Chili Powder

2 tablespoons garlic powder

2 tablespoons onion powder

1-tablespoon cayenne pepper

Charcoal and woodchips as needed

 

Mix ingredients, sprinkle onto beef Ribs VERY generously and allow to marinate beef for 24 hours.

 

Place Beef in smoker for at least 12 hours at  200 degrees Fahrenheit, yes Fahrenheit, not Celsius as we do not want to BBQ but we want to smoke instead!

 

 

Texas Pork Ribs


Ingredients:

6 pounds pork spareribs

1 1/2 cups white sugar

1/4 cup salt

2 1/2 tablespoons ground black pepper

3 tablespoons sweet paprika

1 teaspoon cayenne pepper

2 tablespoons garlic powder

5 tablespoons oil

1/2 cup chopped onion

4 cups ketchup

3 cups hot water

4 tablespoons brown sugar

salt and pepper to taste

Charcoal and Woodchips as needed


DIRECTIONS:

Clean the ribs, and trim away any excess fat. In a bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in the refrigerator overnight.

Preheat oven to 200 degrees F smoke uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.

Cook onion in a little oil until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.

20 minutes before eating, baste ribs with sauce so the sauce does not get completely dried out.

 

Chicken with the Lamb Legs Hiding behind them

Chicken with the Lamb Legs Hiding behind them

 

Alder Planked Seabass

Alder Planked Seabass

Complete spread minus the Seabass

Complete spread minus the Seabass

From top to Bottom: Pork Ribs, Beef Ribs & Corned Beef

From top to Bottom: Pork Ribs, Beef Ribs & Corned Beef

 

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6 responses

  1. tastyeatsathome

    Oh man it’s 7:30 AM and my mouth is watering! This looks delicious. Good thing I DO live in Texas and so one of these smokers could be within my grasp. I just haven’t taken the plunge yet to buy one. Maybe this summer will be THE summer. Thanks, these look delicious!

    April 25, 2009 at 12:37 pm

  2. Holy Smokes… I’m not sure if it’s the beef ribs or those chickens.. but something is making me fierce hungry this morning as I watch those pictures.

    April 25, 2009 at 12:42 pm

  3. Looks great! Love your blog. Great pics of food and family.

    April 25, 2009 at 2:49 pm

  4. This is taking BBQ to a fine art! Just unbelievable to see. We all wish we had one of those monsters just out our kitchen door. Best from Santa Barbara, s

    April 25, 2009 at 3:31 pm

  5. I’m from HK and that’s unreal!! If I still lived there, I’d give an arm and a leg for that.

    April 25, 2009 at 8:59 pm

  6. Wow, all kinds of great looking Q! You obviously do a lot of serious barbecuing. Very impressive. I am going to follow your blog. Best to you and your family!

    April 26, 2009 at 1:22 pm

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