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Archive for the ‘chuckwagon’ Category

 Patience

Hey folks, the time has come to hang up my hat.  Lil’Iron and I have spent the better part of two years putting this site together.  It will still exist but in a different form.

I always wanted to share my favorite recipes and make it possible for anybody to get a professional result using their backyard smoker. 

The fear of being redundant has come. 

I can only show so many ways to do chickens, ribs and pork shoulders.  The videos on this site give you all the basics and a few tips.  I do hope you will use them if you need to and pass them on to friends and family.

I have had a great time and met many good people.  I will still answer all my emails and maybe from time to time put up something new I found.

Thank you all for your input and your friendship. 

God Bless you,

BigIron

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Well folks this weekend we did it.

Here at the BigIron we are at awe that the site passed 100,000 hits today.  I am so proud because who would have ever thought the site would have generated this much interest from a regular guy with a Char-Griller.

In celebration and in honor of Labor day I decided to buy a big ol’ honking piece of meat….A whole Arm Roast.

This was about 26-28 pounds…..to be honest I was in shock from the price and I tore the label off before I could check it.  The butcher told me but I forgot the exact weight……but hey, this was a special occasion so price be damned.

Lil’ Iron told me once, she never saw a Brink’s truck following a hearse to the cemetery…..so with that in mind, I bought it.


I thought it would be fun to give everyone a way to see this marvelous feast.  Click on the pictures below to see the full size….then prepare to be hungry!

Here is a shot of one slice of this Arm Roast. It is served on the largest restaurant platters we own.

I hope you enjoyed this as much as I did.  Lil’ Iron and I sure do thank all of you for your support.

Have a great Labor Day,

BigIron

Lil’Iron

Riley

Ruby

Gypsy

Charlotte

and Steinway

God Bless

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Wow!  My buddy Dave wrote and said I was about to hit 100,000 hits.  I just can’t believe the people that have found this site useful.

I am humbled and honored that you folks have found this site to be useful and your results have been just like mine, GREAT!  I thank you from the bottom of my heart.

In honor of this milestone I decided to do something really special.  I am shooting a video for a 25-28 pound beef arm roast.  It’s kinda like beef clod PLUS!

This will be the biggest thing I have ever done and the chargriller is bending from the weight. 

Stay tuned…………………….

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Well folks’s.  Here we GO!

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I’m not doing an ad for this service but I do like to save money and get a good deal to boot.

Here’s what I found………………..

Now the last thing I want to do is sound preachy but let’s face it, not everybody has the cash for the biggest and baddest “whatever-insert- here”.   

I used to go in debt to buy stuff new because I wanted IT NEW!   Well I learned after many wasted bucks, I can buy good used stuff,  invest a little elbow grease and some love into it, and in return get the same result for very little money.

Yeah, it might not be new…..but it’s new to me.  I have a lot of fun fixing up these old grills so let somebody else take the depreciation on them for a change.

Lord knows I have had my share of throwing money down a dry hole and listening for the sound of sucking wind.

Now!  With the money I saved , I’m buying WINGS!

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I figured with the writers strike going on this would sound all big deal.

Hey folks,  and welcome back to a great year of “the good stuff”.  It is now 6:32 a.m. and the fire is going good.  The pork shoulder is out of the fridge and getting to room temp.  I used some hickory Wicker’s for the injection and slightly scored the fat cap.

I am looking to get this baby on by 8 o’clock and then go to “drool school” all day.  ( I say this because you smell the BBQ and drool till it’s done )

Crunchy cole slaw is on board along with some rings and tots….Lil’ Iron won’t eat onion rings because she wants to keep her breath fresh for kissin.   Little does she know that I won’t mind.  Heck, I love onions.

It’s a good thing I have an ample supply of Jim Beam , Knob Creek , a sexy women , and cute puppies and kittens.

It’s gonna be a fun day.

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Well folks!  BigIron did it as old timey as you can get.

This weekend I got hold of some pork shoulders with the skin on (kinda hard to find in these days).  I put a layer of sand in the bottom of my smoker and had a good supply of hickory logs.It took me about an hour and a half to get the wood burned down to embers and level out my rig to the proper 200 degrees.

The old-timers said to put a layer of sand down for two reasons…..

First, it will keep the bottom of your pit from rusting out or burning through and it will last three times longer.

Second, they say that you should cook over something from the ground instead of over steel.

Now I have done some pretty good grub over steel and wrapped in tin foil but I wanted to try this the way my Grandfather and Uncle did it back in Tennessee.  I tried to get as close as possible.

The results!  Well, I have to say it was the best barbecue I have ever cooked on my Char-griller.  To top-it-all-off, it was the easiest, no fuss thing I could ever imagine.  The secret you ask?  Patience.  That was all that was needed.

Now I know there are hundreds, if not thousands of Q’ers that do this all the time…..but what about “backyard Joe”?   Sometimes the neighborhood guy isn’t told the do’s and do not’s.  Well if you have patience, this whole process could not be easier.

I got two nice shoulders.  Bone-in and skin-on.  Very Important.  I don’t think this would have turned out as well if the skin had been trimmed off.  I could not get a full shoulder, which is the Picnic and the Boston butt that has not been cut.  I was able to get just the picnic, but not to worry……it was top notch.

I washed them under cold water and patted them dry.  The rub used?  NONE!  The mop used?  NONE!.  No salt, no pepper, no spice.  Nothing but wood smoke and melting pork fat under the skin for basting.

I cooked them using all the patience I could muster.  I had to have faith in the process that had been used for hundreds of years throughout the history of barbecue.  I had to keep repeating to myself  “because I had never done it this way…does not mean it won’t work.”

Well…it works!

I cooked them indirect from 8 p.m. Friday night till 1 p.m. Saturday afternoon.  The temp was locked at 196 degrees and the fat had rendered.  The skin was not as crisp as I would have liked but a small thing considering the quality of the outcome.

I wrapped the shoulders in foil, then towels.  They were then placed in a cooler filled with wads of newspaper for extra insulation.  I let them rest for an additional 2 hours.

I had a 19 hour investment in these pork shoulders and it was well worth it.  The faith I have in the process made this a lesson that will stay with me for the rest of my life.

This was old time barbecue with  nothing on it but smoke

This was barbecue heritage and my memory of what it is supposed to taste like.

Give it a try…enjoy.

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