So, if you already have the best Chipped Ham BBQ recipe of all time, you may want to try this absolute garbage pile of over-processed comfort food.
I posted it on a few spots, but it garnered the most attention in a private food group. It also got me Zucked by Meta AI bots for calling it “ωнιтє тяαѕн ηα¢нσѕ.”
I also posted it on Threads but haven’t got the widget to embed that here, yet. Hopefully it just becomes a feature soon. Maybe BlueSky too?
So, recently I got a smoker attachment for my Char-Griller grill as a gift for Father’s Day. I tried it out today and the results we fantastic. I hit up the Google machine and some non-BBQ-ing Facebook groups for advice, tips, & tricks. (I imagine that they are as intense as guitar groups and I am just not ready yet.) I kept getting advice on the 3-2-1 method of smoking ribs. There are many variations of that technique. I think it went well. I tracked my progress with the #AiXeLsyDBBQ hashtag. Maybe I’ll do some more next time.
The quick and dirty of this method is…
I know fall-off-the-bone isn’t competition style. A bone did pull right out of one rack, but the meat was in tact, not falling completely apart. I know the foil wrapping bit is then steaming not smoking… but, rules are made to be broken and a healthy dose of anarchy warms my little punk rock heart.
I would definitely do the ribs like this again. I may try a homemade sauce. This was pretty basic store-brand stuff from Shop ‘n Save with some dry mustard, brown sugar, garlic powder, onion powder, and black pepper, and Straub American Amber Lager. I may try different chips, or a smoker box, or to soak the wood. I even read some people eschew charcoal in favor of all wood once the fire is going.
I also threw on some baked potatoes, turkey legs, grilled veggies, and sauce on the attached burner.
Can’t wait to try out a turkey, pork loin, brisket, and whatever else I haven’t thought of. Mac n’ cheese? Jalapeño poppers? Meatloaf? Bacon?
What do you do in the smoker? What are your go to foods? Got any tips & tricks worth sharing? Do you click the tongs twice or three times? Before, during, or after?
Any excuse to drink beer and play with fire all day is a good excuse to me. Plus, the family was awed by my hereto unknown skills with smoked meats.
What music are you playing while you’re grilling or smoking?
This is the full adventure as told via Instagram:
If you know me, you know I dig BBQ. You also probably know that Rowdy BBQ is one of my favorite BBQ joints, if not the favorite. Different moods & days for different BBQ, right? I could eat from Rowdy BBQ every day. Health be damned!
This all started last week when I Instagrammed/Tweeted this:
And I got a reply:
Like I said, the pulled pork was absolutely delicious. But, I’m not gonna turn down free brisket twice. What am I, crazy? So, I emailed them.
Today, the mailman left a nifty surprise on our porch:
Rowdy BBQ – Gift Certificate & BBQ Sauce
Rowdy BBQ – Box in the mail!
Rowdy BBQ – Goodies!
Rowdy BBQ – Business Card
Thanks to “Rowdy the Rooster” & Steve for taking the time to go way beyond simple customer satisfaction!
Speaking of Rowdy… I hope he’s only temporarily headless? I noticed that the famous (infamous?) sign only had hands when I was there.
If you’ve never had the BBQ here, I recommend everything. Ha ha. Generally I go with the sampler so I get ribs & chicken or a brisket if I have a somewhat slightly smaller appetite. The Big Pig is also incredible, pulled pork & cheese sauce on a giant bun. I also like the pierogies. Mmm. I’m going to have to use this gift certificate pretty damn soon.
I look forward to using this sauce at home. Lately I’ve been using the Yuengling Black & Tan Honey Barbecue sauce, but this will be all kinds of delicious. I can say though that it can’t be nearly the same as when they cook it.
Thanks again, Rowdy BBQ!
This thought came to mind while making hamburgers for the holiday. I remembered the commercials for ranch burgers & I had a packet of the ranch dressing mix, so I looked up their recipe. It contained breadcrumbs. I always thought breadcrumbs belong in meatballs or meatloaf, but not hamburgers. Then there’s egg. I put it in meatloaf but not in meatballs or hamburger. They’re all almost the exact same thing… but then they’re all completely different.
I generally always throw them all together without a recipe. They’re easy to do that way. I guess everyone has their own way to do things. I make them all the same sometimes, but sometimes I add something different for fun.
I’m just wondering how other people do things?
I’d love some feedback in the comments below. I’ll share how I generally do things. These aren’t really recipes, and I don’t measure much, but this is typically what goes in each:
(Click here for a crazy meatloaf recipe.)
Of course sometimes I add garlic, or onion powder, or something crazy. That’s the fun if it though, isn’t it? So, what goes in your meatballs, hamburgers, or meatloaf?
Raw Ground beef (Photo credit: Wikipedia)
This is how we had chipped ham BBQ when I was growing up…
It was put in a pot on the stove & just heated until it was ready. It has to be Heinz, it has to be Coke. (No Pepsi, RC Cola, or Faygo.)
None of the pre-made sauce either.
It needs to go on a nice roll, like Cellone’s. I never added cheese as a kid, but I like it with a nice Swiss or Brick cheese these days.
I’ve done a large amount of this in a crock pot… several pounds of meat, then eye the ketchup & Coke.
Pittsburgh Style Chipped Ham BBQ
World (and Lunar) Domination 