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~Mark

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Hi, my name is Bob and I like barbecue. I like talking about barbecue, thinking about barbecue, learning about barbecue, eating barbecue and cooking barbecue. I am fortunate that my family supports me in this habit and lifestyle. I told Mark that I want to share all the knowledge that  I can about barbecue because I like to learn something new all the time. And I know others do as well.

I told him that I felt like a barbecue missionary. Below are some of my grilling scriptures that I’m glad to share.

Before we get into the art of barbequing, I have had people ask me about wood chips. ‘Wood doesn’t soak up water that’s why they make boats out of it’ is one of my favorite quotes.  When it comes to soaking wood chips, I tried soaking them in water so they wouldn’t just burn up when I put them on the fire. But later found that if I soak the wood it doesn’t even smoke, burn or do anything until all of the water evaporates. Therefore, I don’t soak wood chips. I do use wood chips on one of my smokers. In the big smokers, I use fireplace logs like you would buy in an Academy Sports store. Or I use wood logs cut to fit the smoker. The next level up is to use wood ‘chunks’ and I use those on my medium smoker.

If you like to barbecue it’s fun to make your own rub or sauce and you can make it your own ‘secret’. But I enjoy sharing anything that I can.  So I’m going to include a copy of my personal dry rub recipe at the end to share with everyone.  IMG_1228

Tonight I am smoking a pork Boston butt that I will take to work tomorrow for a party we are having. I am also cooking a bologna stick along with Polish sausage and hotdogs. 

 

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The bologna stick that we are cooking tonight is actually ready to eat. But we are only trying to add smoke flavor to it.

While prepping this baloney stick I cut it or scored it around in several places.

 

 

  • Prep your grill: Clean the grill grates and empty the ashes. Prepare your grill for a two zone cook; one cool and one side with all the heat. Start the fire and add the wood chips or chunks. Bring the temperature up to about 250° and let it settle, adjusting the upper and lower airflow inlet as needed.

  • I rubbed the Boston butt and bologna with some dry rub that I  bought at Food Giant. I also make my own rub and barbecue sauce.  I and many other ‘pitmasters’ prefer using Blues Hog sauce and rub. It can be bought at Food Giant and it’s very similar to the one that I make.  I don’t put as much rub on the bologna as I do on the butt because I’m not trying to make a crust on the bologna like I am on the butt. BBQ Trivia; the founder of Blues Hog sauces and rub is from Tennessee!
  • After rubbing the dry rub into the meat, wrap it in plastic wrap and put it in the refrigerator. Place it in a pan to catch any liquid.  This is called a dry marinade and may be left in the refrigerator for 24  hours or smaller pieces of meat 6 to 12 hours is fine to be refrigerated. 
  • Because it’s a working muscle we cook the butt at a low temperature in the range of 225 to  250.  It may take an hour or an hour and a half per pound to cook a Boston butt or pork shoulder. 
  • About two hours into cooking I brushed on some barbecue sauce to both.  I will take the bologna stick off very soon, wrap it in aluminium foil let it cool down for a while and put it in the refrigerator to reheat tomorrow.
  • *See below for cooking the bologna only.
  • The Boston butt will continue to cook until about midnight or so and I will take it from the smoker, wrap it in foil and put it in the oven in the kitchen set at 225° until it’s time to go to work in the morning. I will then wrap it in towels and put it in a cooler where it will stay warm until lunchtime.

We all must eat to survive; some of us more than others perhaps. But it shouldn’t be dull and boring, it should be exciting, and make us happy.  Barbecuing is not the event or gathering of people. Barbecuing is the end result of smoking a piece of meat on the grill or a smoker.  

One of the things I like most about cooking for other people is the smile on their faces when they are enjoying something that I have made.  I hope that you will try this recipe and see if you can put as many smiles on the faces of your family and friends as it has at my house. 

Most of you know me as Claude. But when my friend Kaden was a baby he couldn’t say ‘Claude’ clearly, it sounded like Bob.  Since then I’ve had myself a very cool nickname :-). 

Claude Tucker/Bob; BBQ Missionary happy to answer any of your questions about BBQ. Just post them here in the comments.

And always remember…….

even if you make a mistake you can still eat it!

 

Dry Rub:

  • 1 c black pepper
  • 1 c paprika
  • 1 c turbinado sugar
  • 1/2 c course salt
  • 1 c brown sugar
  • 8 t dry mustard
  • 4 t garlic powder
  • 4 t onion powder
  • 1 t cayenne
  • 4 t Cumin  ◦

*For cooking the bologna only; take a look after an hour and make sure it doesn’t need to be rotated on the grill. If not, close the lid and let it cook for another hour. After about two hours open the lid and paint on some barbecue sauce your favorite barbecue sauce close the lid after about 30 minutes. Do that again after a few minutes you can take it off and the BBQ bologna is ready to eat if you want.