SOB Smoke Out Special

The SOB Smoke Out Special includes:

SOB Smoked Baby Back Ribs
SOB Smoked Pulled Pork

SOB Double Secret Chicken Wings

SOB Homemade French Fries

SOB Homemade Macaroni and Cheese

SOB Homemade Coleslaw

SOB Homemade Cornbread

Also Included:

• A variety of SOB Homemade BBQ Sauces
• Heinz Ketchup for the Fries

On Site Preparations:

• SOB's will serve food on site
• SOB's Home Made French Fries cooked on site
• We provide serving table, serving trays, and serving utensils
• We setup a 10x10 Canopy to cover serving table

The SOB Smoke Out Special pricing: $30 per person, minimum 20 people

Pork Butt - The long smoke

There is something exciting and adventerous about setting out to smoke a 9 pound pork butt (or 8 of them). You know you are in for the long haul. The smoke will take about 16 hours, and if you want any chance of eating the pork butt the next day, you need to start the night before and smoke through the night. A typical smoke will have you starting the grill at about 9PM and putting the meat on the grill by 10PM.With a long-night smoke in your sights, you need to get prepared a bit early. We setup the canopy, the work table, and position the smoker, chimney, and charcoal before the sun goes down. You will be working in the dark when starting the charcoal, so it is useful to have a head-mounted flash light to guide you through the darkness.Around 9PM, you light up the first chimney of coals. Since this is a long smoke, you will want to use the "Minion Method" to manage your charcoal (mostly filling your smoker with unburned charcoal, then topping it with the hot chimney of coals). This will allow you to make it through the night without needing to refuel.

At 10PM, the pork butt(s) go on. You will spend the next hour or 2 monitoring the temperature and making sure you have a good, stable temp. Once you do, you can finally catch some shut-eye, that is, if you can stop thinking about your pork butts outside, and all alone.

At around 4AM, the alarm goes off, and you are quickly up and out the door to check the temperature. My smoker was hovering around 220, so nothing to do but maybe slight open the vents a bit and go back to bed. Then, back up at 7AM to check again.

Throughout the morning you will continue to monitor the temperature and make vent adjustments. You might stir the coals a bit to wake them up (what's left of them). It's time to add some coals. It's a good idea to fire up another chimney of hot coals and add them to your fuel. This will give you a nice burst of needed energy for the morning. In fact, you will need to add coal once or twice more between now and 3PM! Like I said, this is "the long smoke".

At around Noon, you start monitoring the temperature of your pork, ideally with a remote thermometer so you don't have to open the grill too often. You would looking for something over 190 degrees in the pork. On this particular smoke, 190 degrees came at 3PM.

Cooking a big pork butt is quite an experience. It really is more like an adventure!

You know what they say, success is a journey, not a destination.

SOB Pulled Pork Sandwich

A specialty of ours is the Pulled Pork Sandwich. We rub a pork butt with a succor rub and let it sit for 24 hours. We then slow smoke it until it reaches an internal temperature of 195 degrees. Our fire consists of Kingsford Charcoal and a dry sugar maple wood. When you near the smokers, it smells like bacon! We let the meat rest for several hours, wrapping it in aluminum foil and towels and holding it in a cooler. After pulling, we mix in a slight amount of a secret sauce. We finally serve the sandwich on a good bulky roll with your choice of a variety of SOB sauces. Served with a coleslaw and our own zesty fries and you have yourself a beautiful meal.

Saturday Morning Chicken on the Barby

With the wife and kids away this weekend, it was just me, the 2 dogs, my Weber Smokey Mountain, and 2 birds that had already met their maker. The dogs got me up early, just in time to get the smoker fired up and prepare to smoke the birds. I had picked up to Purdue Oven Roasters on my way home from work. Both of these were just over 6 lbs, so I decided not to use the "beer can" method, and instead opted to just lay the birds on the grate. I used the "Minion" method for this smoke, filling the charcoal ring halfway with unlit charcoal, and covering with a full Weber chimney of burning charcoal. Naturally, I'm using good old Kingsford charcoal.

For the bird preparation, I first rinsed them, then smothered them in Wild Willy's rub. It really doesn't get much simpler. I place one bird on each rack. For the smoke, I used a mix of wood chips that included apple, cherry, with some oak and hickory. I soaked the wood chips in water, and wrapped 2 handfuls in aluminum foil with a few holes punched. I also threw in 2 handfuls directly into the smoker. The wood chips in the aluminum really didn't start to smoke until maybe 90 minutes into the cook.

The birds cooked nicely. The top rack finished at roughly 4.5 hours, and the bottom rack at 5 hrs. Starting at 8:20AM, this was all ready for a lunch time meal!

I gave one of the birds to my neighbor for them to have for dinner. I'm still waitng to hear how that turned out for them. I had also made some Carolina Red sauce for them. Hopefully, they enjoyed it.

The Smoke Out Boys

Left to right is Chuck (our fry master), Mike (brisket and pulled pork king) and Tom (specialty is ribs and chicken). This photo was taken in June of 2009 at the Great Vestmark BBQ Smoke Out held annually in Amesbury, MA.

Carolina Red Sauce

This is a great sauce for pulled pork, meatloaf, chicken wings or anything you can dream up. It is a "Carolina compromise"; part tomato based and part vinegar. It's real simple and keeps indefinitely.

Ingredients:

• 1 1/2 cups cider vinegar
• 1/2 cup ketchup
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon cayenne or 1 teaspoon hot red pepper flakes

Preparation:

Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled.

SOB's Beer Batter

This is the SOB's simple beer batter recipe. This works well for fried Haddock or Cod.

8 Servings

• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup of beer

You want to make sure the batter is not too thick. It should be thinner than a pancake mix. Simply dip the fish filet in this batter and put it in the deep fryer (350 degrees F). Flip once when the bottom side is golden brown. Remove fish once both sides are golden brown.

While I'm at it, here is our basic tartar sauce recipe.

• 1 cup mayonnaise
• 1/2 cup finely chopped onion
• 1/2 cup sweet pickle relish
• 1/2 tsp Old Bay seasoning (optional for a change)
• salt and pepper to taste

Enjoy,

Chef Chuck

Welcome to the Smoke Out Boys

What happens when 3 guys get crazy about smoking meat? They start dreaming about doing it for a living! This is the start of the SOB's BBQ company. Please keep your eyes posted for progress towards our goal of having the #1 Smoked BBQ company!