Categories
Baby-Back Ribs Beef Food Smoking Turkey

Smoked Meats

I’m starting to do apple smoked meats locally (Sacramento area) for those that are interested. On a request by request basis.

  • Brisket
  • Baby-Back Ribs
  • Pulled Pork
  • Turkey Breast

Brisket

I start with an entire brisket. Covering it amply with salt and pepper. It is smoked over apple wood for 10 hours. then wrap the meat and cook until tender. Usually 12-16 hours depending on weather and smoker temperature. A single brisket will serve from 1 to 20 people.

Price depends on market and availability. Minimum order is one full brisket. I can cook up to 4 full briskets at a time.

Baby-Back Ribs

I start with a trimmed and skinned rib. Cover lightly with salt, pepper and dried garlic. Then braise with bourbon and crushed garlic for the first 3-4 hours. Then I bring the ribs out of the braise and smoke for an additional 3-4 hours with apple wood. I then finish over a hot grill covered in a home made bourbon garlic bbq sauce. I can finish with or without the BBQ sauce. One cup of BBQ Sauce are provided with each 3 rack order. I cannot say how many people this feeds. It depends. I eat an entire rack. So, take this into consideration. 😉

Price depends on market and availability. Minimum of 3 racks per order. I can accept orders of up to 12 racks at a time.

Pulled Pork

I start with a trimmed pork butt roast. Cover lightly with salt, pepper and dried garlic. I then smoke 12 hours with apple wood. I then wrap the roasts and cook for an additional 6-8 hours. I finish them by pulling them apart with a nice home made bourbon garlic BBQ sauce (with or without chili-flake). Includes home mixed coleslaw and rolls. Two pork butts serves 15-20 people.

Price depends on market and availability. Minimum of 2 pork butts per order. I can accept orders of up to 8 pork butts.

Turkey Breast

These are special. I brine turkey breast for 24-48 hours in a brown sugar, rosemary, sage, and kosher salt brine. Then I smoke each breast with apple wood low and slow for 8-10 hours. Each breast comes out juicy and sweet. This can be made hot for delivery, or chilled for warm up in your oven on party night.

Price depends on market and availability. Minimum of 1 breast per order. I can accept orders of up to 6 turkey breasts.

Bourbon Garlic BBQ Sauce

I created this sauce using the nearest bourbon on hand. I usually have Maker’s Mark closest at hand. Crushed garlic, diced onions, a bit of honey, and using a tomato base I simmer the sauce slow over low heat for 6-8 hours until reduced and thick. I make this sauce special for each order, so it’s slightly different each time. I can add heat (upon request) to this sauce using a special home made chili garlic oil. This is only provided with meat orders. I do not make this sauce for order.

Cole Slaw

I make two kinds of coleslaw. For those with issues around mayonnaise I use a vinegar/sesame oil mixture. For those without issues around mayonnaise I make a fairly normal coleslaw. This is only provided with the pulled pork.