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Archive for the ‘Labor Day’ Category

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!  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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Howdy folks!  I hope your week has been a good one.  My birthday was a great success even tho I am not too thrilled about being a year older; but I digress.

The weather here has been just miserable.  I don’t know if you have been keeping up, but in the Midwest, mother nature has taken a BIG squat. 

No rain, 100 degree temps or heat indexes for around 3 weeks.  Needless to say having fun over hot coals has been a stretch.

BigIron does not do hot weather well.

Labor day is rapidly approaching and we are looking forward to fall with great zeal.  Autumn is the best time of year in my opinion.  The pit smells better, and the food takes on a whole new dimension of flavor.  There is nothing better than pulling an all-nighter with crisp air, clear skies and the smell of smoke.  I am so looking forward to it.

I am putting together the newest video for you now.

Until then, take care, stay safe……and happy griling.

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