It’s Not About The Destination, It’s All About The Journey.
Ariana’s 14th Birthday 5-01-22
Time to install the new folding shelf on my Traeger Pro 575 Pellet Grill I got for Christmas. The tree is so green in my backyard this morning. H-E-B Pork Tenderloin at 3.99/lb. x 2.47 lbs = $9.85. Two loins in the package of course. Trying out the J.L. Kraft Sweet Teriyaki Marinade In-A-Bag on one of the pork tenderloins. I found a new marinade for pork loins. Switched it up and added a McCormick Sweet Ginger Garlic Seasoning. Calling it Ginger Garlic Loin. Here is the Ginger Garlic marinade after I mixed it together. I am cooking two different styles of pork ribs today. H-E-B Pork Spareribs at 1.77/lb. x 5.56 lbs = $9.84H-E-B St Louis Style Pork Spareribs at 3.28/lb. x 4.33 lbs = $14.20The new shelf looks amazing on my Traeger Pro 575 Pellet Grill. I have so much room now with the new addition. Definitely get the shelf if you are buying your own Traeger. My Traeger Pro 575 Pellet Grill is now over one year old and is smokin strongTraeger Meat Church Pellet Blend pellets will be used for the smoking session today. I love the oak and hickory combo the Meat Church pellets are bringing to my Traeger. The hopper is full and it is time to ignite it. I used Meat Church Holy Voodoo seasoning on the front rack.Then I used Slap’s BBQ seasoning on the back rack.Damn,these ribs are ready for my Traeger. Meat Church Voodoo vs Slap’s BBQ.It should be an epic BBQ ribs battle. Time to smoke some pork on my Traeger. The Traeger is loaded with two racks of pork spareribs. Killer Hogs Barbecue Hot BBQ Rub. Matt used the Killer Hogs Barbecue Hot BBQ rub for the first time on his rack of spareribs. Matt fired up some B&B Charcoal briquets to smoke his pork and chicken today Matt added some B&B Apple Wood Chunks to enhance the flavor. It was Matt’s first time to use Apple wood to smoke meats.Daisy enjoying the beautiful Sunday. Nana’s 14th Birthday Cake.One hour in on smoking my pork ribs The doggies watching guests arrive at the birthday party. Do you see the cross in this Meat Church pellet?H-E-B Cream Cheese Jalapeño PoppersH-E-B Cheddar Sausage Jalapeño PoppersI seasoned the outside row with Snow’s Signature Dust seasoning and the next row with Meat Church Holy Voodoo seasoning. I love my Daisy. Two hours in on smoking my ribs. Jason made his salsa using H-E-B Chile De Arbol.His seasoning of choice to use for his salsa is Fiesta Brand Garlic Salt. The Jalapeño Poppers are getting close to being ready. Which are you picking Cream Cheese or Cheddar Sausage Jalapeño Popper?Gay started up a pot of pinto beans in her Crock Pot. Gay’s Pinto BeansMatt’s ribs looking tasty as he roasted some jalapeños. Matt’s Pork Spareribs on his Oklahoma Joe’s Barrel Smoker. H-E-B Cheddar Sausage and Cream Cheese Jalapeño Poppers are ready for snacking. Three hours in on my smoking of the pork spareribsI covered the pork ribs with a generous amount of honey and brown sugar to create my beautiful glaze on my racks. Loading back up the grill for the last two hours of the smoking. Meat Church Holy Voodoo Cheddar Sausage Jalapeño PoppersI decided to smoke my first block of Meat Church Holy Voodoo Cream CheeseAnd a block of Cinnadust Cream Cheese Matt is wrapping his pork spareribsMy Daisy girl. The Traeger is full of meats and cheeses now. I sliced the top of the cream cheese blocks. I smoked the cream cheese at 225 degrees for two hours. And it made them turn out awesome.Meat Church Holy Voodoo Cream Cheese ready for the party guests. Ginger Garlic Pork Tenderloin is almost ready. Smoking the Southside Market and Opa’s sausages at the end of the smoking session. Cinnadust Cream Cheese for a new dessert treat. Southside Market Beef Sausage and Opa’s Jalapeño Cheddar Sausage.Which you picking Southside Market or Opa’s?How about both?The Sweet Teriyaki Pork Tenderloin is close to being ready J.L. Kraft Sweet Teriyaki Pork Tenderloin Matt has the chicken breasts and drumsticks seasoned with Kinder’s Garlic Butter and Tony Chachere’s Creole Seasoning.Two pork tenderloins ready for slicing. My Slap’s BBQ with Meat Mitch Whoop Sauce pork spareribs. Damn, these ribs look so perfect. I sliced the pork spareribs with Matt’s Oklahoma Joe Brisket Knife. Sweet knife. Time for Nana to pick her perfect first rib to enjoy for her birthday. I think I nailed smoking this rack of spareribs.I love how tasty this Ginger Garlic Pork Tenderloin turned out. It was so juicy and the ginger was just perfection. Matt’s platter of chicken breasts and drumsticks. You picking chicken drumstick or chicken breast?Matt’s chicken was frickin goodness. Cole slaw as the go to side dish. Nana’s white buttercream cake. The years are going by too fast. Slow down. The wind was a factor in the blowing of the birthday candlesAriana Turns 14.
MyBBQJourney.com 