BBQ

For Suburban Dads birthday last year, he was lucky enough to receive a smoker from Suburban Grandpa.

This is nothing super fancy, but you don't need it to be. After all, when it comes down to it, it is just pieces of metal and some burning wood.

So I have been trying out various cuts of meat for smoking. Pork Ribs are by far my favorite. I have been using the St. Louis cut ribs and the whole Suburban Family has been really enjoying them.

So far, I have smoked the ribs, a brisket, a couple of pork shoulders (pulled port sandwiches), and some turkey legs. The turkey legs were surprisingly good. Brine them for about 6 hours, then smoke for three to four.

When it comes to the pork cuts, I have been on a kick to try various local rubs and sauces. The local BBQ store has an excellent selection of both. Also, supporting local businesses is always my choice if possible.

Wood choice when smoking is also important. Mesquite is good for grilling, but will overpower with hours of smoking. Hickory is really good, but can also overpower on a long smoke.  I have been using a mixture of Hickory and Cherry or Hickory and Pear. Hickory and Apple may be next. Last weeks ribs were outstanding.

The only problem with smoking at home is that once you get the hang of it, restaurant BBQ just doesn't seem the same, but it just makes yours that much better.