Monday, July 4, 2011

Happy 4th of July!

We had a lovely, sunny and hot day today here in Frankfurt. Got some family over and I'm still on holiday, so what else to do on a day like this than BBQ?

I made for us all the usual favourites: baby back ribs, chicken drumsticks, fresh bratwursts, hot BBQ beans and of course stuffed jalapenos, all smoked in cherry wood smoke. Served them with fresh baguettes, potato salad, kraut salad and plenty of cold ice tea to wash it all down. It was pretty damn gooood!

As I've covered them all already several times in previous blog posts, I'll keep it short and just wish you all a Happy 4th of July and keep on BBQ'ing!!


Sunday, June 5, 2011


Made a Fatty for the first time few weeks ago. This dish has many names: Fatty, Bacon Bomb, Bacon Explosion ... don't know what it's called in Finnish or German, so I bravely named it "Iso Jytky" in Finnish and "Super Böller" in German.

I wasn't too keen on using only pork meat, what is most commonly used for a Fatty, so I used a 70-30 mix of ground beef and pork. Seasoned the meat with salt, black pepper, cayenne pepper, cumin and my own rub. Pressed the meat flat with my hands.

Sautéed one large onion and chopped about 10 fresh jalapeños for the filling.

Added grated cheese and fresh cilantro / coriander.

Rolled up this bad boy and weaved some bacon.

Covered the Fatty with the bacon blanket, dusted more BBQ rub and smoked it for about 1,5 hrs with apple tree.

After 45min glazed it with a mix of honey and BBQ sauce.

Same for the appetizer drumsticks.


Let it set for a while and then had a look inside!

Enjoyed it with a local kraut salad and BBQ sauce.

Now I know why they call Fatty a Fatty. Damn thats heavy stuff!! Two slices and I was stuffed. Very tasty and I think the jalapeño-cheese-onion filling worked out perfectly. More or less anything could be used for the filling, so I'll have to experiment further one day.


Thursday, May 26, 2011

Baby Back Tacos

So, the world didn't end and we got some leftover ribs, yeehaw!!!

I'm not the biggest fan of reheating the whole rack of ribs, so I usually prefer to pull them instead. I took a knife and pulled off the meat from two racks of baby back ribs. Warmed up the meat on the flat surface of the gas Weber with a little bit of olive oil.

The pulled rib meat would make a delicious BBQ sandwich, but I think it goes even better with a freshly made, soft and delicious corn tortilla!

Took a cup or two of Masa Harina, a teaspoon of salt and a good cup of water. Mix the dough and press a bunch of tortillas.

Cooking the tortillas on the grill for a few minutes.

Made Pico de Gallo as well. Usual recipe: tomatoes, onions, coriander/cilantro, jalapeños and the juice of one lime. Serve with a bit of BBQ sauce and a splash of hot sauce as well.


I can't believe how tasty these were. I had about 6 of them and could have eaten another six. Absolutely fantastic!!

Ribs are GREAT fresh from the smoker, but I'm seriously thinking these are even better!


Rapture Ribs

They said it was going to be the Judgement Day last Saturday, so I cooked my favourite meal to celebrate this big event - BBQ Baby Back Ribs and ABT's.

First we need to de-seed the jalapeños.

Then we fill'em and wrap'em. For the filling I love cream cheese and for the wrapper nothing beats bacon! There we have a nice bunch of stuffed jalapeños, or Atomic Buffalo Turds as they call them in Texas.

In they go to the pit. Got 8 racks of baby backs there already for an hour in cherry tree smoke. Why 8 racks? Well, if the world actually doesn't end, it's nice to have some leftovers for the next day...

Who needs an ABT rack? Just line them up between the griddles and we're sorted.

Got to try my new Maverick ET-732 wireless thermometer. Definitely improved to the good old ET-73. Increased range and having the power button easily accessible is already a huge plus.

Starts to look good, maybe an other 45min and we are done.

Threw in a few chicken wings as well.

Wings and ABT's are done.

Oh man do I love ABT's!

Ribs are now done too.

Usual glaze on the ribs, a mix of BBQ sauce and honey.

Very, VERY tasty!

Sterno JR seems to agree as well. He is now 1,5 years old and he ate half a rack himself!!

We love ribs!

Sterno JR & SR

Tuesday, May 24, 2011

Texas-style Nachos

Nachos here in Europe, or actually anywhere else than Texas, is a pile of chips covered with all kinds of toppings. It's a mess. A nice tasting mess, but it's still a mess.  In Texas Nachos is an elegant and sophisticated dish.  Each tortilla chip is individually topped and toasted with just enough toppings to keep it crisp and so that you can enjoy the beautiful flavor the corn tortilla chip as well.

So, it's time to make Texas-style Nachos!  Easiest would be to use ready made nachos, but they don't taste that good and making your own isn't really that hard. Sure it takes some time, but it is well worth the effort.

Mix up a cup or two of Masa Harina with water and a teaspoon of salt to make a few tortillas.

I adore my little press. You can roll your tortillas without a press as well, but the press makes it so much quicker and easier.

I cooked the tortillas on my gas Weber.

I cut the tortillas in to quarters and fried them in a little bit of oil to make them crisp.

Done, absolutely great tasting fresh and crispy home made nachos. Time to add some toppings.

Key is not to go mad with the toppings. A little bit of your favorite cheddar and a slice of jalapeño is just about right. I spread a little bit of black refried beans on some of the chips as well.

Toast them in the oven until the cheese melts.

I used both fresh and tinned jalapeños just to see which works better. Well, they both tasted just great.

It's quite obvious, these were the best nachos I ever tasted. Crispy and soft same time, amazing! I ate them with home made Pico de Gallo, hot sauce and sour cream as dips.

I'll be doing this again for sure. What a fantastic Tex-Mex starter! Can't wait to make them with some Chili con Carne or Fajita meat!


Monday, April 25, 2011

Pulled Pork Tacos

Finally got myself a tortilla press. Couldn't wait any longer to make a batch of nice and soft corn tortillas. For the filling decided to go with pulled pork.

I marinated these two 1,5 kg (3 lbs) pork shoulders overnight in the fridge with the southern succor rub. In the morning fired up the pit and barbecued them for about 8 hours with cherry wood.

Basted them every two hours with the Southern Sop as usual. Towards the end raised the heat and basted them more often with apple juice.

Let them rest for two hours before pulling the meat. Shredded them with two forks. Should be enough pulled pork for a day or two...

Tacos need a salsa, so made Pico de Gallo as well. Got these ripe tomatoes, an onion, lime, jalapeños and fresh coriander (cilantro).

Mixed Masa Harina with water and a dash of salt. Made little balls and pressed them in to nice little tortillas with the new press.

All they need is about one minute each side on a hot dry skillet.

Ready! Tastes absolutely fantastic!

Had them for breakfast, had them for lunch. Guess what's the dinner gonna be?


Wednesday, April 20, 2011

Ribs and Rubs

I made ribs again the other day and they turned out really really good. I was wondering how did they turn out so good this time compared to the previous attempt. Well, it's all in the rub.

After experimenting with the rubs last month, I have definitely gone back to my original rub. The extra spices really do the trick of creating the rich and complete flavour. The sugar which melts on the ribs creates the beautiful bark and gives the needed sweetness to go with the heat of the cayenne or the chili powder.  Actually, for quite some time already, I've added paprika powder to that rub too, as it goes so well with the ribs and just about anything in the BBQ. Sometimes a little bit mustard powder too.

And then there is the glaze. To glaze, or not to glaze, that is the question?

Well not any more!  I have tried more than enough times glazed and non-glazed ribs.  I have made up my mind: I  prefer the glazed ones, every time. Even my wife and little Jr. seems agree with that.

Nothing wrong with plain ribs and serving the sauce on the side, but glazed ribs are just ultimate to us. Pick your favourite BBQ sauce and mix it with some nice running honey. Glaze the ribs with it and let it properly stick on the ribs in the heat of the smoker for about 15 minutes - that's a glaze to die for!

That's all I had to say for now.  Phew, I feel better!