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October 2007 Monthly Meeting |
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The October meeting was all about great BBQ Ribs,Halloween, and getting back home to Soleil Beach Club. It all started on Halloween Eve the night before the meeting when Head Pit Masters Emilio Torres, owner / operator of Smokey’s Rib Joint, invited his fellow Pit Masters Richard Pollock, Claudio Reck, Roy Elwell, Edwin Medina & Manuel Lopez to Smokey’s for a lesson in prepping the ribs, Smokey's Ribs #101.
Let just say two things at this juncture. Roy Elwell isn’t even a member of the BBQ Association, he was just in town on business and came along with Claudio and jumped right in like he had been a member of our BBQ family forever. Thanks Roy, I had a great time meeting you and working with you. Second thing is being a Pit Master is a training session in itself. I hear from time to time members remark that they don’t know how to BBQ all that well but say they really want to learn how to. Well Pit Master wannabe’s here is a great place to get some of your training by volunteering to be a Pit Master.
Emilio started the team off by breaking the ribs out of the packing and putting them into a barrel of vinegar water to help clean them and knock down any bitter taste they may have. The next step for Smokey’s award winning ribs Emilio taught them how to remove the membrane off the back of the racks. This will let the dry rub really get down into and penetrate the meat. The trick to this is to grab the thin clear piece of skin (membrane) on the edge with a paper towel and that way it won’t slip out of your fingers, and pull. If you are good it usually peels off in a single piece. If you're not too good it can be trick to get it all off. Another trick is don’t cut off all the fat, just trim the real big pieces so the remaining fat can help season the ribs as they cook and prevent them drying out. The final step is dry rub the meat and put it the cooler overnight.
Now the fun part. After we got all the rubbing and work done we had some cold beers and cool cocktails and some of Smokey’s KC burnt ends, and brisket. Our reward for all we were doing for you!
We had Emilio slow smoke the ribs the next day and we did the whole process just like he does it for his customers every day. That way you would have a chance to taste for yourselves just how good Smokey’s ribs are. Judging from the comments we heard all evening they were a hit. Now next time you are in the mood for some good ribs, pulled pork, or brisket just slide into Smokey’s Rib Joint and saddle up to table and leave the smoking to Emilio and his staff.
All in all it was a great night. We had real pleasant evening by the ocean, a cool breeze and everyone seemed real pleased to be back home at Soleil.
We had some new members join up so let us welcome Russ Sheppard, Devlin Kevin and his wife and Joel Sanchez. Welcome to the world of good BBQ.
We will be working on the next BBQ but in the meantime, a big thank you to Jurgen Wohrmann for being our first volunteer Pit Master. I need about 4 more to step up so if you are interested in being a Pit Master for the next BBQ call me (787) 319-9410 or just e-mail me Mike@BBQPR.com and I will get you all set up.
Note that we will not be having any meeting in December because of the busy Christmas and New Years holidays but we are already working on the January meeting for you.
Thank you all and remember eat BBQ often!
BigMAC
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