Nothin’ could be finah!




“Turning and turning in the widening fyre.” – William Butler Meats
Hey! There’s a Guy in My Tomahawk! What is this? Sardi’s?
Tomahawk Heaven!
Tomahawk Heaven! Let’s EAT!

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

What a fine day it was to smoke three racks of St. Louis style ribs and enjoy excellent conversation and some fine bourbon with a good friend. If you read yesterday’s post, you know I seasoned three racks with three different rubs that I’ve been working on and wrapped them up for today’s cook. DSC_0535

Fired up the pit about eleven this morning and had a good fire going by noon. Started mixing up the baste and suddenly: NO BAY LEAVES! Perish the thought. Off to H-E-B and back with just what I needed to finish up the wet portion, and put those racks into the Hasty Bake. Fuel? Charcoal, oak, apple. Sa-weet Smoke! About two hours in, we’re looking good and it’s time to start the basting. A little apple juice, Worcestershire, some vinegar, onion powder, a little rub, some fullsizeoutput_8cecayenne and that bay leaf I’d gone to fetch earlier, and I’m ready to put on painter’s whites and start brushing it on.  


Pretty darned good, as it turns out! The differences between the three rubs were slight but noticeable. The 3.2, one of my earlier creations is a simple, smooth rub, with a good balance of sweet and spice. Version 12.5 had excellent heat but I found it a little heavy on the sugar. 

The 12.5.1 came it at pretty much just right. Balance, good savories and a little hint of heat that lingered in the finish and left the flavor of the rib to stay with you. 

Many thanks to my good friend and excellent cook Darwin, of “Giant Barbecue” for helping me lower the weight of that bourbon bottle and for the excellent conversation and fellowship as the smoke was rising on those tasty st. Louie’s

All the best to all y’all. Vincent - 1
“Where there’s smoke, there MEAT!”
– Clarence “Porkchop” Dupree


Been mixing lots of spice the past few days. Hanging out in the kitchen with spices and blender and spreadsheets, putting some new ideas together for pork rubs. What makes this such an interesting challenge is the test of hitting several goals simultaneously: I start with the nature of the heat I want in the rub and put together a selection of chilies to make a complicated heat that moves across the palate through the bite, but doesn’t over power the other elements of the rub. Then there’s the quest for that perfect balance of salt, sweet, heat and savory. IMG_1148Add to that the question of how long the rub needs to be on the meat. Do I want it to work on the meat for a day or a few hours? For today’s purposes,

By the time it was all said and done, I’d put together three different rubs, each of which promised an interesting profile. Good thing I had three rack of ribs!DSC_0535

The rubs went on at 11 am for a midday cook tomorrow, so they’ll have had a solid 12 hours on the meat by the time the smoke’s risin’ tomorrow.

Stayed tuned, amigos. We shall see.

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


Well, it was a good day to duck on out of the South Téjas heat and mix up a rub. We’re workin’ hard to bring these beauties to market, and they should be out soon. In the meantime, experimenting in the kitchen and mixing ’em up here at home is just a batch of fun. You KNOW what I’m sayin’!IMG_1148

All the best to all y’all. “Where there’s smoke, there’s MEAT!”

-Clarence “Porkchop” Dupree