Country Style Pork Ribs

Country Style Pork Ribs ... Aren't.

It's annoyingly misleading that these things are called "ribs", isn't it?

I honestly have no idea why they are labeled "ribs", and Google really has not been very helpful in answering this question for me. 

They are actually cut from the shoulder of the pig.

Regardless, though, they are delicious.

I made some on the Weber Kettle last weekend.

They are pretty easy to make. I put charcoal in the "vortex" in the middle of my kettle and placed the "ribs" around it.

Weekend BBQ Photos

I didn't brew this past weekend, but I did Barbeque and Bike.

As you know, I'm not afraid to BBQ in the Snow.

Good thing, because Saturday started out real snowy.

One of the things I really like to smoke is Chuck Roast for shredded beef sandwiches.

Chuck Roast is almost as guuud as Brisket, but it takes less effort to cook.

Generally, I smoke the Chuck Roast for 3 or 4 hours and then pull it off the smoker and put it in the crock pot until dinner time. (see Chuck Roast on Weber Kettle and Crock-pot as an example)

The result is tender and juicy and nicely smoked.

Great sandwiches that everyone in my family can enjoy. It also makes great leftovers. I love to make chili with chuck roast.

Melting Stream and Spare Ribs

In February of 2014, I brewed Arctic Vortex Winter Saison for the first time.

Since that day, I've been brewing at least one saison for every season.

I call these series of beers, my Seasonal Saisons.

Summer. Autumn. Winter. Spring. 

They all use French Saison yeast except the rare occurrence that my LHBS is out of stock and I have to substitute some other yeast. 

They are all dry with simple malt bills. They are all fairly hoppy and use mostly noble hops.

None of them use spices or other flavor additives other than malt / water / hops / yeast.

They range in color from very light (summer) to very dark (winter).

Obviously, I find these beers delicious (otherwise I would stop brewing them).

As this past weekend was the beginning of Spring 2021, it was time to brew my Spring Saison ....

Melting Stream Spring Saison

Barbecue Sauce Recipe

If you follow this blog ... especially the BBQ posts, you might have figured out that I make my own BBQ Sauce.

This past weekend, I made some pulled pork for my son's graduation party. Along with that, I made my BBQ Sauce.

A bunch of people said they really liked it and a few said they'd like the recipe.

I sort of have a recipe. I don't really follow the recipe. But, I thought I'd publish a starting point.

Chuck Roast on Weber Kettle and Crock-pot

I've smoked Chuck Roast for "pulled beef" a few times. See Sheppy's Blog: Chuck Roast.

Sometimes it turns out great. Sometimes not so much.

Sometimes it come out a bit dry. Not terribly so. Just not as spectacular as it does when it turns out great.

A few weeks ago, I needed to make something for dinner that I didn't have to monitor.

At some point I came across a Slow Cooker Shredded Beef Recipe, and tried it out. Well ... of course I don't follow recipes very well, so it wasn't exactly that recipe, but the basics were the same.

It turned out Yummy. My wife actually complained a little that her shredded beef never turns out so well.

The only thing missing was that smokey / grilled flavor that I love so much.

Weber Rib Rack

As you probably know ... Father's Day Weekend recently came and went.

One of the things my kids got me for Fathers' Day was a Weber Rib Rack.

It had been awhile since I'd smoked ribs at all, and I had to try this new toy out, so the weekend after Father's Day, I fired up the Weber Kettle and used the new gift.

I bought a couple of Spare Ribs from Sam's.

I prepared the ribs as usual, except I cut each of the racks in half and put them in the Weber Rib Rack on the indirect side of the kettle. I used a combination of Hickory and Apple wood for the smoke.

Beer Can Chicken

Over the years, I've experimented quite a bit with grilling or smoking whole chickens.

I've tried Beer Can Chicken.

I've made Rotisserie Chicken.

I've done simple indirect heat Grilled Chicken.

I've grilled chicken standing up like Beer Can, but without the beer.

I've smoked Apple Wood Smoked Chicken.

Yum!

I like grilling / smoking chicken. As you can probably tell, I always do it a little different. It always turns out awesome. I'm not convinced one technique is significant'y better than any other. As long as you cook for the right amount of time at a decent temperature, it turns out great.

Last Sunday, I added a new twist on my latest Smoked Chicken.

Smoked BBQ Drumsticks

We had a busy day yesterday at SheppyBrew Brewery and Smokehouse.

We didn't brew any beer, but we started the day early by kegging Melting Stream Spring Saison.

We bottled a batch of green tea kombucha and stared a new batch.

And .. we prepared and made barbecue drumsticks.

I bought a package of drumsticks at Sam's Club in the morning.

I decided to make the whole package even though I knew it would be too much for our family of four. I like having leftovers for lunch. Yummy barbecue drumsticks for lunch will be great this week.