Early Easter with QVIEW!

Discussion in 'Pork' started by adamb, Apr 12, 2009.

  1. adamb

    adamb Newbie

    Well, Friday I was in charge of cooking for 20 people that were coming over for an early Easter celebration.

    The menu consisted of baby back ribs, chicken, and pork tenderloin.

    I used pecan for the very first time and I was thoroughly impressed! It seemed similar to hickory but more mild and sweeter. I will be using it again for sure!

    Cooked everything 2-2-1 at around 225-235, spritzing with a 4-1 apple juice/ captain morgan's spiced rum combo once an hour.

    I dry rubbed the ribs with brown sugar/ tony chacheres cajun seasoning.

    I brined the chicken/ pork tenderloin 24 hours with the following, compliments of Meowey.

    For 2 quarts of Brine
    5 Cups Water
    1½ lbs Ice
    3 oz. by weight Salt
    ½ Cup Brown Sugar
    3 Bay Leaves (Crushed)
    ½ tsp of Ground Pepper,garlic powder, onion powder

    1. Bring water to a boil in a pot.
    2. Add salt and sugar – stir to dissolve
    3. Add Bay leaves, pepper, garlic powder,onion powder– stir
    4. Remove from heat
    5. Add ice and stir to cool brine
    6. When brine is cooled, placed chicken, porked (seperately)in a container, pour in brine, cover, and refrigerate for 18-24 hours.

    I then rubbed the tenderloin with olive oil, ground coarse pepper, kosher salt.

    I tried a cajun injector (Creole butter) and rub for the chickens and it may be the best I've ever had!

    The finishing sauce was 1/2 Sweet Baby Rays original, 1/2 Sweet Baby Rays Hickory & Brown Sugar. I then thinned it down with a little beer and Worstershire.

    Here is the rusults!
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Excellent job Adam! Nice looking Q you did.
    Thanks for the recipe too, sounds good.

    Never tried pecan before, I love hickory and need to order some pecan to try it.
  3. pepseamani

    pepseamani Fire Starter

    Wow. That looks amazing!
    You have certainly gave me some ideas for tomorrow.
  4. goose

    goose Fire Starter

    Holy cow!!!!!!

    That is one heck of a smoker. Even my son is jealous... lol. Nice work.
  5. rivet

    rivet Master of the Pit OTBS Member

    Real nice everything, bud! All you need is some whitewalls for the rig and you'll be pluperfect set!

  6. coloradosmoke

    coloradosmoke Newbie

    Nice Adam, Looking good!! Just about ready to throw my ribs on now

    [​IMG] Mark
  7. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    That is a serious amount of meat ya got on the smoker, and it all looks GREAT!! Nice job on the meal, glad it turned out well.
  8. pinkmeat

    pinkmeat Smoking Fanatic

    I'm guessing you have some leftover ribs...hate it when that happens ;)

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