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WELCOME TO THE MOST ELECTRIFYING WEBSITE IN BBQ AND THE HOME OF ROCKLAND COUNTY'S PREMIER COMPETITION TEAM! THIS SITE IS OUR CHRONICLE OF THE Q'NIVERSE. SIT BACK AND ENJOY OUR WORLD OF ASHKICKIN Q! ~TYWBBQ

April 27, 2012

GHETTO GREEN EGG

Hello, my name is Stephen and I cook BBQ in a GARBAGE CAN.  There are 3 reasons for this:
  1. I am incredibly cheap and get off on being able to hang with the big boys who pay more for their smokers than I do on my mortgage
  2. I like to be different--not short bus different mind you, but I like to stand out in a crowd and nothing stands out more than a trash can bellowing sweet smoke at a BBQ competition.  I've had more conversations with people about my rig than I can count.
  3. I'm a bit old skool in that I appreciate making things with my own 2 hands.  Building my UDS and the 8 or so others for friends has been fun and I enjoy tweaking the design.  You can't imagine the warm and fuzzy feeling I get converting a gas hog into a drum head!

April 13, 2012

TIME 2 POP OFF!

As an appetizer to Friday Funday Pizza Nite my assistant and I decided to throw together a quick run of jalapeno poppers in the UDS.  We did an informal taste test of a few rubs with my neighbors, my ATOMIC BUFFALO TURD virgin wife (who inspired the newest offering from the TYWBBQ Team Store) and of course the MAN WITH THE CAN, the big dog himself---ME!

April 11, 2012

SMOKE it UP!!

Well...it's not a PARKING LOT, but the DRIVEWAY will do!!  Figured TYWBBQ.com needed a practice 'rib run'.  A pack of 'babies' (2.5down) and SIMPY MARVELOUS coupled with CHERRY n' APPLE wood.  Each rack was rubbed with a different SIMPLY MARVELOUS rub.

You THINK we like STEPH's SIMPLY MARVELOUS rubs!??
TOP rack - SWEET SEDUCTION
MIDDLE rack - SWEET n' SPICY
BOTTOM rack - SPICY APPLE 

Kicked the GURU up to 270 for this cook.  I usually keep it lower (225-240)-- to be more competition-like.  WHAT THAT MEANS IS we usually have our BUTTS in the smoke or the last end of our brisket cooking when we put the ribs in the smoker on KCBS turn-in day.  During a competition -- our butts and brisket are cooking at lower temperatures (225-240) -- so, that means the RIBS will be put in the BACKWOODS at that temperature.  So, to keep your practice consistent you REALLY SHOULD always cook at your competition temperature.
Chuggin'
HOWEVER< fo' the purpose of this cook I am merely working on a rib only cook.  This cook will enable me to check out my overall cook time and product consistency with a higher temperature.

I HOPE that makes sense??!! It does to me...but sometimes that doesn't mean much.  HOLD ON...I need to go outside and SPRITZ (the ribs that is!)  I am using apple juice in a 'Home Depot' spritzer.  Often, I will use a combination of apple juice with peach/white grape.  Often, I will put in a bit of CAPTAIN MORGAN'S rum for a 'spiced' kick.

Nothin' but RUB, SMOKE and LOVE...and a spritz of apple juice

Put the racks in at 12:30...I am going to cook this run WITHOUT the MAGIC FOIL.  Again, I am practicing for a 'rib only' run.  In the near future, TYWBBQ.com will be providing food a RIB ONLY gathering -- I want to fill the BACKWOODS - about 18 racks if I use 6 levels - 3 'baby backs' per level!!! (St. Louis would have to be trimmed to fit that number of racks) And I CERTAINLY do NOT want to have to take them each out and individual foil them during a party.

Spritzing every 30 miniutes...2.5 hours in I am going to 'mop' --- I am using a 'doctored' BLUES HOG ORIGINAL.  BLUES HOG is a 'go to' sauce for MANY successful competition teams.  Many use BH ORIGINAL with a 'cut' of BH TENNESSEE RED.

In terms of sauce and rubs, there are SO MANY for you to purchase.  I used to make my own, NOW, I buy a proven product (read: consistent) and 'doctor' to create the flavor profile I desire.

When the pork is pulling away from the bone...take them out - put them on a large tray and loosely foil.  As the ribs rest the 'brush marks' should fade as the sauce slowly melds with the rub....mmmm....

Each rub creates a unique flavor profile  -- It's YOUR JOB to decide which you like best!
Then, LOCK the DOORS because the neighbors are gonna' come a knockin'!!!

GRAN PAPPY of PORK~~
www.TYWBBQ.com