Wanderlodge Eatin' (& BBQ)

[Terry Neal]

Ok Ryan, here you go. Since I saw that you like Brisket, this is a
recipe for a dry rub that I use on Pork Roast or Beef Brisket or any
kind of ribs. You could probably use it on chicken too I guess. Since
I was born & raised in Arkansas, I try to confine my BBQ efforts to the
important meats.

BBQ Dry Rub:

1 TBS Brown Sugar
1 TBS Paprika
1 TBS Black Pepper
1 TBS Kosher Salt
1 TBS Garlic Powder
1 tsp Ground Ginger
1 tsp Allspice
1 tsp Cayenne Pepper

Mix all spices in a bowl. Pat the meat dry with paper towels, then
spread the rub on the meat and let stand for 30 minutes to an hour
before smoking. I use a Brinkman smoker with apple chips for pork &
either hickory or mesquite for beef. I fill a brine pan with about 3
quarts of warm water plus some soy sauce & ginger (this is for pork or
chicken) to add moisture to the meat & smoke it for about 4-5 hours. I
also sometimes use apple juice in the brine pan too. Check with a
thermometer to be sure. I look for 140 for pork, 155 or 160 for beef &
160 for chicken. Plus more to follow. Enjoy.


Terry Neal
Bozeman, MT
82PT40 6V92TA
74FC34 6V53T



Ryan Wright wrote:

> Thanks for the ideas so far. I didn't realize I could cook a baked
> potato in the microwave, Pete. I always baked them in the oven for an
> hour in the house. I'll have to have one for dinner later this week.
>
> Anyone else? What do the rest of you cook to eat in your Bird? You do
> eat, right? ;-)
>
> -Ryan
> '86 PT-40 8V92
>
>



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