Well, it’s been a long, GREAT day, of smokin’ up these three racks of baby backs. Put the rub on yesterday, got the fire going about 11 this mornin’, and well, as you see, they came out just as near perfect as this Porkchop can can get ’em! IMG_0605.JPGBeen working on the rub recipe for about three months, and I think we’re gonna call this
one. We’re gonna be repeating this one a bunch.

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A couple of tweaks to my process really help this along:

  • Got an industrial scale so I can measure out my ingredients in grams. I highly recommend this to any of y’all who are ins search of a truly repeatable swing.
  • Increased my blending time and let the final blend sit, covered, overnight. Then added corrections the following day.

These two changes to my blending really seemed to help.

I want give a big shout out to the Baron Of Barbecue, Paul Kirk. His rib baste has been a go to for us for goin’ on twenty years, and it is SO MIGHT FINE! If I were going to open a restaurant of do any kind of commercial ‘que, this would be a staple. Gracias, Paul.

These are what I call “Destination Ribs.” One rack is going to a friend of mine who can’t get out much, but who LOVE barbecue. Another is going to a professor and transplant to Texas who has taken a shine to the Porkchop’s barbecue. Her two sons are coming into town next week from back East, and I thought the least ole ‘Chop could do is feed ’em some real deal South Téjas ribs. So, Doc: This rack’s for you!

Last rack? Well, a man’s gotta eat, so these are stayin’ put. Though not for long.

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Had a great day of smokin’ and I hope y’all did, too. Christmas is comin’ and all and I just feel fortunate everyday that I can light another fire.

All the best to all y’all/. “Where there’s smoke, there’MEAT!” – Clarence “Porkchop” Dupree

So, it’s been pouring rain in South Téjas for the past couple of days, mitigating against low and slow. Time to do some grillin’: We put our “Uncle Tiny Legs Chicken Spike” on a couple of boneless, skinless breasts overnight, brushed with a little teriyaki about half way through. Grilled onions and peppers, and just for grins – in the luau mode – some grilled pineapple with a just a pinch of our “Seis Pistolas Table Heat”. All is right with the world:IMG_0111

ALL THE BEST TO ALL Y’ALL
“Where there’s smoke, there’s MEAT!”
Clarence “Porkchop” Dupree

 

BULL OF THE DAY:Pinzgauer

PINZGAUER

group1.jpgAlso Known ByPinzgau, Jocherg Hummel

The Practical Breed

About 500 AD., Alpine herdsmen, who ran their cattle on small, widely scattered, rocky pastures, had begun to develop a breed of red and white cattle from the native red Bavarian cattle. These early cattlemen selected animals that could withstand the harsh conditions and still produce meat and milk. Farmers in the highly productive valleys and other lush areas of Bavaria, developed larger, brown and spotted (flecked) breeds of cattle from the same original, native seedstock. Later in history, Pinzgauer attained their present form and color. The designation “Pinzgauer” drives from the “Pinzgau” district in the province of Salzburg, Austria, and appears for the first time in documents of the 1600’s. Herd books dated in the 1700’s show that selective breeding had been going on for some time, and there are records of exportations of “Pinzgauer Cattle” to Rumania, Czechoslovakia and Yugoslavia in the 1820’s. In 1871 Pinzgauer cattle were sent to the Paris World Exhibition. In the early 1900’s, a number of breeding cattle were exported to South Africa, which has the second largest herd of fullblood animals in the world today.

Milk Yield

The milk productivity of Pinzguaer cows is on average 4,000/5,000 kg of milk. The good capacity for eating large amounts of food, good temperament, maternal instinct and remarkable fertility are important elements for justifying using the Pinzguaer breed also for breeding nursing cows.

Beef production

With an intensive fattening the average daily weight increase is about 1,400 g with a slaughter yield of 56-58%. The good meat quality, with first rate marbling, fine fiber and light red color satisfy consumer requirements.

Beef Program

The first attempts at Pinzguaer selection date back to the 18th century. In 1989 the inbreeding programs “Pinzguaer 2000” and “Moet programs” were integrated to develop the double aptitude of the breed, without forsaking such aspects such as resistance and energy.

 

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Horned or Polled, Pinzgauers have pigmented skin under a chestnut red coat and white markings on the back, tail and barrel. They adapt readily and easily to a variety of climates. Eye problems are rare. Smooth hair and firm, flexible skin prevents tick and other insect infestations.Mature bulls average 2000 pounds and up, while mature females level out at approximately 1,000 to 1,600 pounds. More moderately sized in relation to the “big is better” theory, Pinzgauer progeny still have above average weaning weights, gainability and feed conversion, but they maintain the easy calving ability that cattlemen prefer. Udders are well-formed and hold up well during lactation.

 

North American Entry

The first four head of Pinzgauer were imported into Canada in September 1972. Austrian Fullbloods were first imported to the USA in 1976. Live animals, frozen embryos, and semen all have been imported to establish fullblood herds and to upgrade the Purebred Pinzgauers. Pinzgauer as we know them today are the result of rigid performance and registry demands. The American Pinzgauer Association has a breeding-up program which allows a producer to breed up to Purebred Pinzgauer (7/8 for females, 15/16 for bulls) by starting with commercial cows and using Pinzgauer bulls. At the end of 1989, there were over 30,000 Fullblood and Purebred Pinzgauers in the United States, giving the cattlemen a world wide genetic base on which to build a Pinzgauer herd.

Reference:

Briggs, H.M. & D.M. Briggs. Modern Breeds of Livestock. Fourth Edition. Macmillan Publishing Co. 1980Mason, I.L, World Dictionary of Livestock Breeds, Third edition (1988), C.A.B International

Promotional materials, American Pinzgauer Association

 

Photographs:

American Pinzgauer Association

Video:

American Pinzgauer Association

Poultry Breeds – Barnevelders Chicken

BARNVELDER CHICKEN

 

Barnevelders

Brief History: The Barnevelder are the most popular dual-purpose breed of Holland and have been found in Holland since the 12th and 13th century. They regarded as a prolific layer and great for commercial purposes. In 1922, effort was made in Holland to Standardize the Barnevelder stock as it existed in the hands of farmers. Of over 100,000 birds in the Barnevelder district, 2,000 were accepted by the inspector as possessing good breed quality.

Characteristics: The male has a black breast and tail, with red in hackle and saddle, like our Partridge Plymouth Rock. The female also resembles the Partridge Rock female, except that she has a heavy lacing on the feather with secondary lacing within. Where selection has not been a long fancy lines, the color of the stock is mixed black and red. The breed has yellow skin, produces brown shelled eggs, has a single comb and red ear lobe.

Standard Weights: Cock: 8 1/2 lbs;  Hen: 6 1/2 lbs

Uses: Barnevelder fowls are hardy. They are good layers, sit and rear their own young. Cold winds sweep over the home district of this breed, and the climate is very damp. Because of the climate conditions a thrifty type of fowl was developed. The females lay a good sized egg with up to around 300 eggs per year.

Egg Shell Color: Reddish Brown

We did this – our first, please be patient, I promise I’ll get better at this – video of a test run of some new blends, last week. Just figured out how to get it into the blog.
All the best to all ‘yall. “Where there’s smoke, there’s MEAT!”
– Clarence “Porkchop” Dupree