Tuesday, August 22, 2017
Greetings, Legion of Dragon Knuckle.
Big news. Amazon has allowed us to create a store page for our Dragon Knuckle brand. We put together our best pictures and videos. It went live today.
Check it out.
We know the best way to convince people that our gloves are the best is to just reach into the fire. Yet Amazon does not allow most retailers to use anything other than images and text on their product pages. We're so glad to be able to grab handfuls of coals and show our audience.
So remember: the word is like butter so spread the word. Our fans are the best. We see so many happy Dragon Knuckle owners on Instagram cooking and hooking up their families and friends. Follow us as DragonKnuckle_Jana and DragonKnuckle_David.
Keep it up and thank you.
Thursday, June 29, 2017
Just after we posted Woodrow's BBQ rub and sauce, he passed us some more cooking advice. Some is shoulder specific and some is about life in general. I considered adding it to the first post, but it has enough gold to stand on its own.
Remember to follow @bits.bytes.brews on Instagram.
Put this on your grill and smoke it:
Here are a few tips that have helped me or still do to this day.
- Don't EVER get discouraged. It may seem like all is lost; but never give up. The last thing you want to do (especially as a beginning Pit-master) is compare your cooks to that of the folks you see on TV or in competitions you go to. More than likely they have many years of experience under their belts... But don't fret! With perseverance you can get there!
- THE STALL IS REAL! Don't let that dumb hunk of meat let you believe that it's done when it stays at 160 degrees for an hour or so and doesn't move. Kinda like how an athlete sweats to cool him or herself off; the meat does the same thing. As it cooks, it sweats and as it sweats, it cools (not so much as dropping temp, but as not climbing any higher. Just keep your pit at a steady temp and wait till it hits that magic 203 degrees.
- Branching off on the last tip. BE PATIENT! Good 'Que can't be rushed... They call it 'Low and Slow' for a reason.
- If you're going to inject your Pork Shoulder; be careful on what you use. If you go to say a major chain store and buy your meat there - more than likely it's going to me injected with a salt solution already. If that's the case inject it with 4 parts apple juice, 2 parts apple cider vinegar, and one part whiskey (You need to try it. Whiskey adds such an outstanding flavor... especially when you smoke with maple or oak).
If you got your shoulder from a reputable butcher; add a cup or so of kosher salt to the injection.
- Always be willing to learn. If you find that a good cook is going to give you advice, take it. Even if you already know the stuff.
-Have your family take part. Barbecuing is more than just cooking stuff to eat... It's a time of bonding, friendship, and just plain fun.
- Lastly, never 'Que without a good beer!
I've never thought about THE STALL before, but now I feel I'll see it everywhere. I've also never thought about my pork shoulder as an athlete, but the image fits. As for injecting, I've not tried that trick but I will.
(No, Sweetie. The whiskey is for the pork.)
(No, Sweetie. The whiskey is for the pork.)
Tuesday, June 27, 2017
Instagram has become our office space. Without guilt, Jana and I both spend much time and energy exchanging pictures, ideas and sentiments with people around the world as @dragonknuckle_jana and @dragonknuckle_david. We've become those dorks who can't eat without posting it first.
Don't be disappointed. We're building a brand. If we weren't truly artistic spirits who love people and food, we'd be fake.
One of the more interesting cats I've run into is @bits.bytes.brews. He asked me about our gloves and we got to talking about pork shoulders. It's Pork Shoulder Month. I've been asking everyone for their shoulder technique.
So Woodrow (that's his government name) sent me some background along with his recipe for pork rub and barbecue sauce.
How universal is barbecue? Woodrow builds competition-speed computers that run zillions of computations per second, then goes home to cook slow and low. Don't think your PC guru doesn't know his way around the smoker, too.
Here's a little piece of him:
My passion for BBQ started many years ago. In a small town called Charlestown (in the small state of Rhode Island). I was very young, maybe nine years old when I really started watching my Dad work his magic on the ‘Que. In all honesty – it was very rare that my Father wasn’t barbecuing something. Mind you, his pit was nothing spectacular – but he made it work. From burgers to wings, ribs to chops – he did it all and I fell in love…
Fast forward a couple decades – I found a cheap offset smoker at a local department store and figured; why not? I’m married and have a beautiful daughter with one on the way. Why not start doing something that I loved when I was a small boy? Well… This purchase ignited something big. I barbecued nearly every single day until my cheap offset just wasn’t doing it anymore. My wife and I hopped in the truck, drove 2 hours to a small town in New Hampshire and picked up my current pit – A Yoder Loaded Wichita.
Barbecue is an amazing thing. It builds attention to detail, teamwork and brings people closer together when it’s time to finally reap the rewards you worked so hard on. If it wasn’t for my father, my long days of trial and error and for my wife for helping me get what has become an essential part of family gatherings – my life in barbecue wouldn’t be where it is today.
The base of my pork rub (mainly for my pulled pork) is roughly a 50/50 blend of kosher salt and table grind black pepper. I truly recommend pre-ground pepper due to the fact that it’s a bit lighter in the bite, but still has a great flavor.
For a 8-10lb shoulder
1 Cup Kosher salt
1 Cup table grind black pepper
3 Tablespoons of paprika
3 Tablespoons garlic powder
1 Tablespoon onion powder
1 Teaspoon Cayenne pepper
When applying the rub; use a shaker with large holes and let your wrists do the work. Salt is MUCH heavier than the rest and tends to settle.
Wood’s Killer ‘Que
¾ Cup finely chopped onion
1-2 Habanero Peppers, seeds removed (Or Jalapeno if you’d like it less spicy)
½ teaspoon of Ghost Chili powder (If you’re feeling brave)
2-3 Cloves of garlic, finely chopped
2 teaspoons of extra virgin olive oil
32oz of natural ketchup (homemade is the best!)
1 Cup of apple cider vinegar
1 Cup of brown sugar (I prefer the light stuff)
¼ Cup of agave nectar (or honey if you’d prefer)
1 tablespoon plus 1 teaspoon of Worcestershire
1 teaspoon of cumin
¼ cup of Brisket or Pulled Pork drippings
Combine all of the ingredients in a saucepan and heat until nearly bubbling. Use immediately or let it cool and store for up to 5 days.
When it comes to cooking, everyone's machine is different. You know your smoker. Cook without hurry and you'll be fine. Pork shoulders are forgiving.
Next time, give Woodrow's sauce and rub a try. I find it unique that his rub has no sugar in it. For mine, turbinado sugar is the #1 ingredient.
The more you share with people, the more you learn. That's your barbecue lesson for the day.
And when it comes to pulling apart that shoulder, we suggest our own claws. Not just because we sell them. We tried multiple variations and found this aggressive curve dug in best and caused less hand fatigue. They're tough and clean up well. That's why we chose this design:
Pulled Pork Month barrels on. Currently I have a shoulder in my Three Shadows brine. I'll be cooking it overnight on Wednesday. Stay tuned.
Until then, keep it slow and low.