Pickin' Porkers

Folks, for ALL OF YOU that have liked our page, rest assured we did not send a request to do so. Facebook crap we guess.

Lots of teams are posting recaps for 2016 so here is ours:

2016 - Got our butts handed to us....

For all teams cooking Salisbury next weekend, we will have a potluck at our spot Friday night ....7 o'clock. Bring something tasty!

It would be a great idea for you to post what you might bring so we can minimize duplicates!

For all teams cooking Tryon next weekend, we will have a potluck at our spot Friday night ....7 o'clock. Bring something tasty!

It would be a great idea for you to post what you might bring so we can minimize duplicates.

We will be smoking a prime rib!

Here is my annual post regarding Prime Rib...but updated!

I have had a few messages and phone calls about prime rib....

At the risk of bragging, let me tell you how to make my signature dish...prime rib. If I am not known for anything else, I am known for excellent prime rib. Whether you cook it in the oven or smoke it, the steps are essentially the same.

Pickin' Porkers Prime Rib

1) Get your smoker started and prepare to cook at 200 degrees...NO HIGHER. If using the oven, preheat to 200...NO HIGHER. Low and slow is absolutely necessary for evenly cooked prime rib. DO NOT use a method of cooking at a much higher temperature and then reducing the temps. The meat doneness will vary too much from the outside to the center. Cooking at a higher temperature will result in a grey colored meat near the outside with a pink middle.

2) Buy top quality standing rib roasts (bone in) allowing 1 lb of raw meat per person. Use Choice grade or higher, just whatever your budget will allow. Some butchers will cut the ribs off and tie them back onto the roast but I prefer to leave the ribs intact. Look for a roast with a modest fat cap but no more than 1/4". Many butchers may steer you towards what is called the small end of the loin thinking it is leaner but who wants lean meat at a time like this? I prefer my cut from the large end because it has more of the spinalis dorsi muscle which is highly prized for taste and tenderness. This muscle is between the fat cap and the inner fat pocket near the center….yeah the one you starting cutting first when eating.

3) Prepare an injection of Aus Jus using a base commercially available at restaurant supply stores (Chefsmart and the like). If you buy the packaged Aus Jus mix at the grocery store, buy one that does not make a gravy consistency. Mix according to directions. You may wish to add salt or any other additives according to your taste. I find that adding a touch of Moore's Marinade makes it more flavorful. Inject the roast at one inch intervals ensuring even distribution throughout the roast. The downside to injecting is that the meat may have some dark streaks after cooking.

4) SEAR the outside of the roast to your preference. I like it rather brown but do not cook to the extent that I do more than sear. Do this BEFORE you add the seasonings. DO NOT SKIP THIS STEP.

5) Everyone has a favorite rub or spices to coat the meat but for just plain good prime rib, I coat the roast fat cap and ribs with garlic salt to the extent that it is hard to see the meat. I coat the sides with a lighter amount so that the people eating the end cuts do not get overwhelmed with salt and garlic. I follow this with a heavy coat of fresh ground black pepper. I additionally sprinkle rosemary and thyme all over. An excellent recipe follows for a decent rub.

As an alternative, and one that is actually my preference is a purchased rub from Spice of Life. Excellent stuff. 2121 S Imboden Ct, Decatur, IL (217) 423-4372, spices1234.com on the net. You have to call them to place an order so be prepared to leave a message. Apparently, they are a mom and pop shop, however, the rub is well worth the effort. Buy two pounds of it because you WILL use it again. No, I do not get any kickbacks…it is simply a proven prime rib seasoning.

6) Put the roast on a rack over a shallow pan. When smoking it, insert the roast into the smoker with apple or cherry wood. Smoke for two hours with a light amount of smoke and then wrap in foil. Do not keep adding large amounts of chips with the idea that more smoke is better....2 hours is just enough. If using the oven, put it in on the middle rack! Plan on about 3/4 hour per pound of cooking time if you have maintained a 200 degree temperature. Low and slow is the way to go to get an even coloring throughout the roast!!! The pan drippings, when mixed with Au Jus you made with the base is awesome!!!

7) Cook until the internal temperature reaches 115 degrees for rare prime rib. If they want it done more than that…. give them directions to the nearest McDonalds and make them feel guilty for abusing a fine piece of meat. You paid BIG bucks for this sample of Heaven and you will ruin it by over cooking. Blood is NOT present in red meat and the juice produced is NOT blood. It is myoglobin which has a high amount of red pigmentation ……quit eating your beef cooked to a grey color. It is already dead. STOP it.

Remove from the smoker or oven and let it sit a minimum of 20 minutes lightly covered with aluminum foil before slicing. Set the roast up on the fat cap and cut the ribs from the roast...or....for a better presentation, leave the ribs on and slice between the ribs. This makes for some rather large servings so make sure they are hungry or eat like my sons.

8) Use any leftover Aus Jus as a side dish or spoon some over each serving.

9) Send me a message and tell me how this worked for you!!!

ENJOY!

One rub recipe I like to use when I do not use Spice of Life is:
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
• 4 tablespoons olive oil
• 1-1/2 tablespoons Lawry's Seasoned Salt

Three of four categories exceeded our expectations today in Shelby at Hog Happnin'! FAR EXCEEDED we must say! We will get zinged on Chicken tenderness but hopefully we can get by with the 3 other categories. Good luck to the other teams and catch us if you can....lolol.

Our VERY FIRST competition!!!!!

One of our earlier contests...

We get some press every now and then

Marsha...you look scared to death up there!!!! I know, it had been a while!

http://www.maconnews.com/news/community/8433-chambers-7th-annual-mountain-high-bbq-festival-held-saturday

Chamber’s 7th annual Mountain High BBQ Festival held Saturday Folks enjoyed walking through a field of 97 car entries including antique, classic and late models at the Mountain High BBQ and Car Show held Friday and Saturday at the Wayne Proffitt Agricultural Center. The Southwestern Community College's Automotive Club sponsored and ran this year's show.

We managed a win In Franklin.....took a few weeks off (not to celebrate but just weren't any decent contest nearby) so let's try it again at in Gainsville, Ga. this weekend at "Hawgin" on Lanier Presented by the Gainesville Jaycees. Back to back wins? Hard to so but let's see!

If you have ever wondered what goes on at a BBQ cook-off....here is a small sample by BBQTV. It is especially interesting to hear judge comments
https://www.youtube.com/watch?v=euewH3VDa-0

Mountain High BBQ & Car Show, Franklin, NC 2015 The 7th Annual Mountain High BBQ held across from the Whistle Stop Antique Mall. Another chance to support the community, family and friends. Congratulations...

Tryon teams...we're having a pot luck at our site Friday night at 7:00 with an emphasis on a "taco bar". Please post here what you can bring for tacos where you can bring cooked meat, lettuce, chopped tomatoes, sour cream, taco shells (hard), tortillas (soft taco shells), chili's, cheese, plates, refried beans, spainish rice, soft drinks (bring me the beer).....whatever else you think is good......An RSVP would be wonderful.....

Hopefully work will not interfere with fun again as we attend the BBQ Capital Cook-off in Lexington, NC. Come see us!

For years we have heard "That sounds like a lot of fun and we'd love to taste your food". Now, you locals have the chance on April 11, at 2:00.....we'll be competing in the Camel City Cookoff here in Winston-Salem at the Fairgrounds....admission is free .... so get off your......and get on the feet, and come out to eat Chicken, Ribs, Pork BBQ and Beef Brisket...until it is gone.

We are not sure what has prompted all the new likes here recently but THANKS! Perhaps it is FB and their marketing machine sending out automatic "like requests". Only two more to go to reach the 500 milestone. While that may not seem like a lot to some people, it means the world to us! Keep on cooking that Q!!!!!

THANKS for all the new likes folks!!!

Thanks for all the recent likes folks!!!!

Just getting started after the national anthem

We will be posting live Jack updates as they happen at awards so visit this page often today after 5 p.m. (6 p.m. East Coast time). This is assuming we get a decent cell phone connection!

Waxhaw, NC up next!!! Wonder what the judges will decide this time!

OK people....many have asked when we will be cooking close to home. Here is your chance! We're cooking in Salisbury, NC at Tilley Harley-Davidson this coming Friday and Saturday......Sept. 19 & 20. Come Saturday no earlier than 2:00 and eat all the ribs, chicken, pork and brisket we have left! Look for our motorhome on the back row of the paved parking lot and bring you own chairs!!!!! Just come hungry and then catch some of the entertainment Tilleys is known to have! Marsha and I would love to have you!

Apex, NC,,,already full for the big spots......you teams that need more than 20 X 20 need to apply else where.....would be nice if these in inept people would update their website before we all send in entry fees.