Archive for July, 2008

The 24th of July is a very big holiday for the state of Utah, the holiday is Pioneer day which is celebrated in remembrance of those who settled our great state. The holiday is also another great reason to have our self some smoked BBQ. Starting at 10 in the morning mike had The Pigs Meat smoker with smoke barreling out of it, and once hit the right the right temperature, on went the BBQ ribs.

With the holiday in store, we had many family members and friends over to try our famous smoked BBQ. With all of the many BBQ ideas going through the brain, Mike decided to go with Ribs and salmon for the day.Baby back and St. Louis ribs and a few country spare ribs, the smoked BBQ smell was amazing. The dinner was a hit everyone loved the different taste that we had from each meat. Personally the smoked salmon was my favorite, with the baby backs a close second. Over all the meal was amazing, not just the meats but all the salads and the BBQ baked beans as well.

Smoked BBQ is something that everyone can love and enjoy, whether it is BBQ brisket or pulled pork sandwiches, or anything else that you can think to BBQ, there are so many BBQ ideas out there that anyone can have something that they can enjoy.

The fourth of July came and went, and things stuck with me like they always do on this particular holiday. The 4th is a great way to be able to appreciate the things that the Men and Women in the armed forces do for us. Like always the family got together and played games and had fun and watched the fireworks, and of course had ourselves some smoked BBQ.

Starting the night before at around midnight we FIRED up the Q and started SMOKIN. Mike earlier that day had already applied one of his famous BBQ rubs, and let it chill in the fridge until until it was time to start smokin.  About 12:30AM we threw the Pork shoulder on for a long night of smokin. We had a great time just chatting about old times and new times to come keeping tabs on the meet. After about 6 hours we wrapped it to keep all of the juices in and let it go to 195 degrees.

With all of his great BBQ ideas he decided to try a new BBQ sauce. We played with a few things for a while until we had a great vinegar sweet sauce to go along with our pulled pork sandwiches. Four hours later the pork shoulder had finished, and we pulled it off the let it rest.

The smell was fabolous, but the taste was even better, we threw the meat on some rolls that we got from a local bakery to finish of our pulled pork sandwhiches, lathered it up with some of the great BBQ sauce that Mike had perfected, and had ourselves some great smoked BBQ. Needless to say there was not much leftover, but everyone loved the great meal that we had that day. Man I LOVE the fourth of July.