Tag Archives: rub

Lamb, OTP

rack of lamb in spicy herbs

Leave a comment

Today, since it’s officially spring (although the weather is not really working with us here….), I’ve done a nice rack of lamb.

To make the spices to rub it with I’ve used my homemade rub for lamb. I’ve oiled up the racks and sprayed a nice layer of rub on it, and after that I covered the remaining bone parts with aluminum foil to make sure it wouldn’t burn.

I’ve prepared my OTP for indirect grilling and grilled it first until there was a nice crusty part, all around. I started with the meat side, as this is the most fatty part.

After the nice crusty part, just move it to indirect, and insert your core temperature sensor (or thermometer), and let it go with the lid closed until you’ve reached a nice core temp of about 68 degrees (for medium, I guess). Some like it a little rarer, and to be honest, everything above 55 degrees (Again, Celcius, my readers, not Fahrenheit), is nice! Just grill it to your own perfection. Don’t blame me, please.

Once done, I’ve only had to remove the foil and cut it up and we had a great meal. I also did some grilled red and yellow bell peppers to accompany it. It was really good!

Lamb, Rub

Pepper lambs rub

1 Comment
  • 2 teaspoons of rosemary seeds (dried)
  • 2 teaspoons of thyme (dried).
  • 2 cloves of garlic.
  • 1 lemon.
  • grounded white pepper.
  • salt to taste.

I’ve grounded it up really fine, and oiled up the rack of lamb and dusted it all over. Was spicy, but really good.

Indirect, OTP, Pork, WSM

Classic Pulled Pork

Leave a comment

Today, being a day off in the Netherlands, Liberation Day, I’ve chosen to do a long, long overdue low and slow pulled pork. I got myself a great boston butt and started with a great rub, the Carolina Dry Rub on it. Classic, but you can’t beat it.

First, I defrosted my little butt yesterday evening, and rubbed it in completely with my Carolina Sweetness.

img_0531

img_0532-1

A good night in the fridge, packed in plastic will do the trick nice, and this morning, I fired up the WSM and filled the bowl with water. Also added some chunks of Apple wood to the coals.

8dee9497-5b44-4452-912e-2a0879dcc17e-1

Around 120 degrees Celcius it came, and my meat went up nice and quietly. The pork went pretty fast up to around 70 degrees Celcius, and remained there for about the entire afternoon…..

 

img_0537-2

 

f5512302-23e9-4d8f-baf5-32f83565c0b7

By now, it was about 4,5 hours of core temperatures of in the 70’s. But it started moving again!!!! Fortunately! Around 19:30 the pork was done. 12 hours exactly.  94 degrees Celcius and ready to come off. I choose not to wrap it around 70 degrees in Aluminum Foil, but keep it going a bit longer and slower to get a better bark.

img_0543

After pulling it, I made some great sandwiches with some warmed up BBQ sauce, and it was delicious. Really good with some Coleslaw too! (recipe under the link! )

I’ve had a great meal after a good day of grillin’!

(tip:  You can deepfreeze your pulled pork, but don’t mix in the sauce just yet. Freeze just the meat, and add the sauce when you’re re-heating it)

img_0547

img_0548

Pork, WSM

Baby Back Ribs

Leave a comment

Ribs…. what is there to say about ribs that hasn’t been said a million times before on just as many websites on the internet…. We all just love them! In order to show you a bit more about the ribs we do and will do, I’ll try and enthusiasm you as much as I can here.

When doing baby back ribs, I usually order them through a dutch company called beefensteak. They sell really nice cuts of meat and the deliver really quick in styrofoam boxes with artificial ice. It should remain frozen for 48 hours, as far as I know.

Continue reading Baby Back Ribs →

Chicken, OTP

Beer Can Chicken

Leave a comment

This is one of my favorite BBQ recipes, as it doesn’t take that much time to prepare, and when executed properly, it can’t go wrong.

Besides, the kids love it!

I usually make a large amount of rub, so I can do it a few times before I have to make it again. For this I use the classic bbq rub, described in the Rubs section from the side menu.

Of course, you need a chicken, a full beer can and a BBQ too, but I guess you already know that…

Continue reading Beer Can Chicken →