It’s Not About The Destination, It’s All About The Journey.
My Traeger Pro 575 Pellet Grill and Matt’s Oklahoma Joe’s Barrel Smoker 7-17-22
Setting up the Traeger at 8:37 a.m. for today’s smoking session. Smithfield Pork St. Louis Style Spareribs 3.11 lbs. x 2.47/lb. = $7.68I seasoned the ribs with Zavala’s Barbecue Beef Rub and Slap’s BBQ The Perfect Blend Rub.The Traeger smoking at 250 degrees for this five hour session. The sun shines down this beautiful Sunday morning on my seasoned spareribs. Time to close for the first two hours of this session.Rocking the Snow’s BBQ hat on the one year anniversary of the day we ate at Snow’s and met the legend, Tootsie. My new “This Is My Meat Smoking Journal” arrived just in time yesterday for today’s smoking session. I am hoping this journal will help me track my sessions and perfect my BBQ game. New Meat Church Texas koozie looks sweet on the Traeger this morning. Do any of you write notes from your smoking sessions to perfect your craft?So far so good on the note taking. This journal definitely has all the necessary information you are wanting to track. Argyle rocking “Home Sweet Home” this morning. Daisy enjoying some sun like she loves to do. I love my new Argyle Bitty Boomer Bluetooth speaker. I am using the Bachan’s Original Japanese Barbecue Sauce for the first time today. Super excited. Two hours in on the five hour session. Spritz with Mott’s 100% Apple Juice. Pork N Beans spiced up with half a cup of brown sugar, Honey, Easy Onion, Meat Church BBQ Honey Hog, Zavala’s Barbecue Beef Rub, Garlic Powder and Minced Onions. Thawing out a link of Pep Sausage for the smoker.Sir-Ribs-A-Lot smoking meats today. Three hours in on the five hour session. Spritz again with Mott’s 100% Apple Juice.The ribs are looking tasty already in this tray. Time to wrap up these ribs in foil. One cup of Brown Sugar on top to help form the glaze I am looking to achieve. Covering it with H-E-B Texas Wildflower Honey to complete the glaze combo. Wearing my Panther City BBQ tee in honor of the guys from Panther City BBQ breaking the Guinness world record this weekend. Pep Sausage is the best sausage because it is made with love and one of the best old family recipes around. I have loaded up the Traeger now. Matt is smoking Pork Belly Burnt Ends today. Gay made a Chocolate Cake with Chocolate Fudge icing. Gay loves to put sprinkles on her cakes. Chocolate fudge deliciousness by GayMatt is using Killer Hogs The BBQ Rub on the Pork Belly Burnt Ends.Do you like Pork Belly?Two trays of Pork Belly cubed and seasoned for the smoker. Matt is using H-E-B Grand Champion Charcoal Briquets. With H-E-B Apple Smoking Chunks for his smoking session. Finished seasoning the Pork Belly Burnt Ends with Meat Church BBQ Honey Hog. The meat display is looking sweet on the Traeger My Honey-Brown Sugar glaze is coming along as planned. Four hours in on the five hour session. Spritz again with Mott’s 100% Apple Juice.Added the Bachan’s Original Japanese BBQ Sauce for the final hour of the session. H-E-B Jalapeño Cheddar Sausage. The cheddar cheese running from this sausage looks so enticing. Matt has his Oklahoma Joe’s Barrel Smoker loaded up with Pork Belly Burnt EndsThe grill looks pretty with that Pork Belly. Traeger Meat Church Pellet Blend is what I am running in my Traeger today. Thank you to Matt Pittman for the awesome Traeger Meat Church Pellet Blend. Love the Oak and Hickory combo so much. The Traeger is slowly losing meats after pulling the first link of sausage. The Pep Sausage is looking close to being ready. Peek A Boo I see you. Running at 246 degrees right now.Pep SausageBaked Brown Sugar-Honey Beans. The Pork Belly is coming along well. My smoking partner crashed out on me as the spareribs rest now in my cooler. Gay made Potato and Onions seasoned with Fire & Smoke Society Potato Slayer seasoning. Definitely try Potato Slayer. It is made to take your taters to the next level. Potatoes and Onions by GayMy Pork St. Louis Style Spareribs are ready to be sliced after the rest Visually, I am in love with how my rack of ribs looks today Bachan’s is the bomb!!!!!This rack of ribs are the first meat I used my new Franklin Barbecue 12 inch BBQ Slicing Knife to cut. I used way too much Bachan’s sauce for these ribs this time but the sauce is frickin amazing. The Pork St. Louis Style Spareribs are sliced and ready to be devoured. Side view of the sliced sparerib. My feature presentation: Japanese Sticky Ribs by ChadFranklin BBQ knife was perfect on the slice.Porky sweet candy. Pork Belly Burnt Ends by MattIt was a successful five hour smoke session and the proof is in the taste and look of this rib. I would highly recommend picking up a bottle of Bachan’s Japanese BBQ Sauce. It was great on pork and should be amazing on chicken too.
MyBBQJourney.com 