Southern BBQ is a complex beast. But if you add a few sting instruments, a smooth sounding chorus and insightful lyrics — You have the BBQ Song. [Rhett&Link via Mad Meat Genius]

www.youtube.com/watch?v=6ubTQfr_tyY

Finding good sauces and rubs have always been a passion of mine. A package arrived today with some goodies I ordered from Albukirky Seasonings made right here in Albuquerque. Two BBQ sauces a BBQ rub and a Green Chile Rub. Now all I need is to procure a nice slab of ribs to try these out.

I’ll keep you updated…

-Adrain

Some late summer chicken breasts slow smoked over indirect heat. Brined with a little bit of all-spice, smoked, sauced and plated. I was disappointed the coals were done with before I could get some grill marks.

Defiantly need to get a new grill with a beefier grate or maybe buy a replacement cast iron one for this 22″.

Pork loin is one of my favorite meals to cook on the grill. This Labor Day, I brined a portion of loin, rubbed it with olive oil and garlic and threw it on the grill over indirect heat. At an internal temperature, of 140 degrees, I seared the roast over the coals and took it inside to rest.

Sauteed some mushrooms, made a pan gravy and served. Check out that light smoke ring, man it was delicious.

Tip: I like to buy a whole loin cut it into a couple of six inch roasts and the rest into chops. You can usually get the meat for $1/pound cheaper if you do the cutting.

Its that time of the year when the air fills with the wonderful scent of roasted New Mexico green chile. Fruit stands, roadside vendors, grocery stores and even Walmart has a chile roaster in the parking lot.

While Hatch is best known for the chile in New Mexico, there are many wonderful fields around the state. For me its the backyard that produces the fresh green treats. This year I planted roughly twenty plants which have been producing and producing starting around the first of the month. Here are some picture of the latest roasting on the grill.

Many people use hot sauce in a lot of there recipes. This video shows the complex process of making the Tabasco Pepper Sauce by the McIlhenny Co. on Avery Island, Louisiana.

I have a few Thai pepper plants growing in the garden that I plan to try making my own sauce later this fall. I’ll keep you updated.

Smoking, brining, butterflying, rubbing, marinating, pork, beef, chicken … When you are craving a burger, their is no substitute. Fired up the grill to cook these 80/20 ground chuck burgers on a lazy Sunday night. Added cheese (American, mozzarella), New Mexico green chile fresh out the garden and sliced onions. Served these butties with a cold root bear and Jalapeno chips … Fantastic.

Wildfires in Arizona have us in Albuquerque seeing a blood red late afternoon moon. The picture doesn’t do it justice.

This weekend had a chance to try out my new video camera. I decided to cook up a butterflied (aka Spatchcock) chicken, seasoned with only pepper and seasoned salt over some mesquite wood. It turned out great.

Prep: Apple honey brine

www.youtube.com/watch?v=Euo0PoWe3EQ

Leave that beer can in the fridge because once you taste the tenderness and flavor of a butterflied (aka Spatchcock) chicken it will be hard to cook a bird any other way. Butterflying the chicken does two main things. First it allows for a more even heat by eliminating that inner cavity. Second, it exposes the tender meat to be seasoned better and allows that smoker to penetrate easier.

I like to remove the wings and freeze them for chicken wings, this is optional and my personal preference.

1. Rinse the bird
2. Remove any excess fat especially around the neck and tail
3. With a sharp pair of kitchen sheers, cut along both sides of the backbone.
4. Spread the bird out.
5. Locate the breast bone. With a sharp knife, cut along both sides of the lower portion.
6. Then cut through the cartilage at the top of the breast bone and pull it out.

Your done! Enjoy

Check out my video below,

www.youtube.com/watch?v=mf2saDUkTHQ