Wednesday, December 29, 2010

Pictures from Martin's Bar-b-que Joint

Here are some pictures from our visit to Martin's BBQ Joint in Nolensville, TN.  The new restaurant and decor is a big improvement compared to the previous location. I didn't take pictures of the inside because during our lunch time visit the restaurant was absolutely packed full of people. But, take my word for it. The overall atmosphere is nearly perfect for a bbq "joint".

I love the music. How many restaurants have you been to that still play Charley Pride and Waylon Jennings?

I love the baked beans.  If you visit, promise me you'll try the baked beans.

The long lines for lunch speak volumes for how well the restaurant has been received by the local community.  I also personally know people that drive an hour to eat there. What a testimonial!

Here are a couple of pictures:

I've embedded a slide show that includes a few more pictures if you're interested.

Tuesday, December 28, 2010

Carnton Plantation Tour and Lunch at Martin's BBQ Joint

The Widow of the SouthTomorrow I'm headed to Carnton Plantation in Franklin, TN for a tour and to Nolensville for lunch at Martin's BBQ Joint.  It's a 45 minute drive from Manchester, so we should arrive in Nolensville around lunch time.

I am looking forward to seeing Pat Martin's new bbq place and after recently finishing Widow of the South by Robert Hicks I am eager to tour the mansion and learn more about Carrie McGavock.

Martin's was featured on Diners, Drive-in's and Dives hosted by Guy Fieri. I embedded the video below for anyone that's interested.

And, here's a link to a video about Carnton Plantation.

Monday, December 27, 2010

Two Purple Pigs

BBQ Joints come and go in Manchester, TN so when I heard about a new bbq place in Manchester called Two Purple Pigs I wanted to check it out.  After being in the house for a couple of days during the holidays enjoying our annual visit with Linda's family, we decided to try Two Purple Pigs today. 

We loaded up the car and headed into town and arrived at the restaurant about 11:25 or so.  Unfortunately, the restaurant wasn't open today so we head over to Logan's Roadhouse instead and had a nice 6 oz. sirloin steak and sweet potato fries for lunch.

I'll definitely be heading back to the Two Purple Pigs later this week before we return to Florida. It looked promising. I'll post some pictures and a write-up later this week.

BBQ Rib Recipe

I received a couple of e-mails today for the recipe that I use for bbq ribs.  The way I do it probably isn't that much different than the way most others do it.  I can't believe I haven't really ever written about my rib recipe on the bbq blog, so here goes.

BBQ Ribs Recipe
  • Try to find pork loin back ribs weighing 2 1/2 pounds or less per slab.
  • Remove the membrane from the back of the ribs, if it has not already been removed.
  • Apply your favorite bbq rub on both sides and on the edges. You can use something like Blues Hog BBQ Rub, Bad Byron's Butt Rub, Smokin' Guns, or most any other of the "brand name" bbq rubs used by competitive bbq teams and it will work pretty well.
  • I like to apply the rub the night before I plan to cook and I always refrigerate the ribs while they are marinating.  Some competition teams swear that you have to let them sit out at room temperature for up to 2 hours, but I disagree. You need to make sure the ribs are not in the danger zone (above 40 degrees and below 140 degrees for more than 4 hours). I prefer not to risk food poisoning and I would hate for my friends or family to experience it either after eating my ribs. It's just not worth the risk to me.
  • Start your fire with lump charcoal and a little apple pecan, or hickory wood chunks.
  • Bring the cooker to 225 - 250 degrees and add the ribs.
  • Cook the ribs at 225 - 250 for 2 1/2 hours, flip them, and wrap in foil with some grape juice, apple juice, or a mixture of both.
  • Cook the ribs in the foil for one hour and check for doneness. When done the meat should pull away from the bone when you pull it with your fingers.
  • Open the foil. Flip the ribs to meat side up and apply your favorite bbq sauce before serving. You can also optionally add a small amount of brown sugar and allow it to melt onto the meat for 30 minutes before adding the sauce. If you choose to add the brown sugar, you'll want to keep the ribs wrapped in foil so the meat doesn't dry out.
  • Allow the sauce to "set" for 15 minutes on the smoker before serving.
There are many other ways you can do it, but this is the basic method that many people use. Feel free to experiment with this basic recipe and tweak it for your own preferences and tastes.

I've not tried it, but a lot of people like to mix the Smokin Guns Original and Smokin Guns Hot spice rubs together. That sounds like a nice future experiment for The BBQ Guy's BBQ Blog.

Sunday, December 19, 2010

BBQ for Christmas

We travel out of state for Christmas to visit relatives every year. To make it easier on the family we visit, we like to take some bbq along. We cook it the week before, vacuum seal it, and freeze it. When it's time to eat - we thaw it the rest of the way, reheat in the microwave, and add a little Blues Hog BBQ Sauce. It always turns out well. I highly recommend this method if you need to take food along with you when you're traveling - especially if you like to eat well. After all, what's better than bbq you cooked yourself?

I seasoned the pork butts and brisket the night before. I always refrigerate the meat overnight in the refrigerator to allow the spices to penetarate the meat better. I used my own spice rub on the brisket and tried some Oakridge BBQ seasoning on the pork butts.

I don't inject anything into the brisket, but usually inject a mixture of apple juice (3 cups), honey (1/2 cup), and whatever spice rub (3 TBSPs) I'm using into the pork butts. Those amounts work well for two pork butts. You would need to adjust the quantities accordingly for less or more meat as desired.

Since the cookers were hot, I decided to cook some chicken quarters (minus the drumsticks) on the WSM.

These were seasoned with poultry rub and marinated for 3 hours in Newman's Own salad dressing.

Here's a video of the pictures from the prepping and cooking process if you'd like to see them: