Thursday, September 23, 2010

Low & Slow BBQ

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

It's time to sit back, relax and catch a contact as we throw some meat in the smoker on low and enjoy the beautiful fall weather with some real deal bbq. As an avid smoker I have gone thru many trials and tribulations in trying to reach the top and get to to that point where the making of bomb ass bbq is as routine as making a peanut butter and jelly sandwich. Then I was enlightened with all the knowledge one needs to perfect the art of bbq along with top notch tips and dispelling of the myths. In come's Low & Slow. Written by the Godfather of Chicago bbq it is a book any and every bbq cook and connoisseur needs in his/her collection. GWiv is a friend of mine and his wealth of knowledge when it comes to smokin' is second to none in these parts.

Click HERE to order this must own manual from Amazon

I've been lucky enough to have done some smokin' first hand with Gary and it's always a blast capped off with some unbelievable bbq. His book will teach you everything you need to know to get perfectly smoked meat each and every time. It's broken down into five lessons and has instructions for smokin' with a offset smoker, a kettle grill and his toy of choice a Weber Smokey Mountain. In fact he likes the Smokey Mountain and knows how to use it down to a science that he wrote the manual for them. He's come to find that this product is the most reliable and easiest to use and once you get it down pat, it creates the best smoked meats. But it doesn't matter what you use as long as you follow the instructions exactly as he says too. This book is so helpful it will even tell you how to set a fire for your pit in the middle of a Chicago winter along with over 130 recipes and step by step instructions.

Smoke meat everyday...

Gary has spent years mastering his meats and has everything a pro at this game would have including his own rub. After years of playing around with different formula's he settled on his self named rub which is a wonderfully spicy mixture of seasonings that truly is some of the best rub I have ever used. You can find a similar recipe for this crazy good concoction in his book or if you can also get it from The Spice House where they make it fresh and a re sworn to secrecy with the recipe for fear of death. I always grab a few bottles whenever I stop in over there for spices. You can click HERE to go straight to their page for it. I highly recommend you put this in your spice cupboard. The stuff works great on all meats and in chili and anything else it sounds good with.

The bbq life coaches own bottle of his ridiculous rub

Now I'm not going to sit here and type out the entire book with how to make say the moistest most finger licking smoked chicken you will ever have. If you want to get yourself a life lesson in bbq for less than what it costs to have a meal of it at restaurant/stand your going to have to grab it and have it for whenever the craving for it comes along. Gary is a master of all meats and that's evident in the lesson for brines which includes a buttermilk version that when used with chicken thighs produces the best bbq chicken I have ever had from anywhere.

Buttermilk brined bbq chicken thighs

Gary has made 1000's and 1000's of different batches of ribs and so he knows what needs to be done whether were talking baby back, spare, St. Louis style. If you get the book and follow the leader and take it step by step to the exact instructions you can be a ribmaster in no time and the star of Sunday football bbq's. I prefer spare ribs and recently made a batch of St. Louis style following the coaches words. They turned out flawless with the perfect balance of smoke flavor and just the right amount of resistance of the meat from coming off the bone. I want some right now and just might make some for tonight.

St. Louis spare rib's done low & slow

Low & Slow Lamb Ribs

I do however have a recipe to share with everyone from GWiv. This is one I got to try when we were chilling over at Toons one night and he brought by some of his lamb ribs that he made earlier that day. Well they were so good I had to make them for myself a week or so later and did just that and am going to show y'all what the godfather showed me.


-Lamb Breast (1 breast serves 1-2 people)
-BBQ rub
-apple of cherry wood chunks (combo works too)

Note: Fresh farms in Niles sells lamb breast which is essentially the ribs and part of the breast.


1) Start off by removing the tips from the lamb breast so that you have a rack of ribs like those seen in the pic below. Save the tips for an appetizer.

2) Take your rub (I used GWiv's) and rub it into the ribs and follow that up by squirting a line of yellow mustard down the middle and then spreading it around. Doing this vice versa is fine too.

Lamb ribs cut and ready for smoker

3) Set your smoker for low and slow cooking so that its around a constant temp of 250 degrees which is what we want the temp to be when the ribs are going in. Take your lamb tips and season them up with whatever you want and put them in a aluminum foil cooking pan and put those on the bottom rack and the ribs on top (we want the fat from the ribs to drip onto the tips).

Prepare your mop using the ingredients below under the picture of it.

Mop made of olive oil, lemon juice, pressed garlic, salt and fresh pepper

4) After about 2 hours on the smoker at a steady temp of 250 the tips should be done. Mop them up a few minutes before taking them off and enjoy while waiting for the ribs to be done or save them for part of the full meal when the rest of it is ready. Make sure your sides are taken care of.

Lamb rib tips

I made baked 'tatos with a tzatziki cole slaw and fresh sliced tomatoes

5) After three hours in the smoker at 250 the ribs should be ready. remove them and let sit for a few minutes while you dress up plates with the sides and proceed to put a rack on each plate for each guest.

Smoked lamb ribs

So if you too want to master the art of BBQ. What are you waiting for? CLICK HERE.

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