Nashville Hot Ham-on-a-stick (Babybacks)

[Hamdrew]

So there's this small chain on this side of the river (STL metro-east), most of the stores are solely farm/garden, but a few locations have a small-medium market. Their meat is always on par with the good local butcher shops, and price reflects that. Anyways, for whatever reason, they have dirt cheap bulk spices ($6/pt white pepper, jalapeno powder) and GREAT spice blends covering everything from herbs de provence to a thai green curry powder (and they don't even sell lemongrass!). I have a hard time not trying at least one new one every time I stop in there, Monday's being "Nashville Hot Dill". Tried it out on some chicken-fried pork steaks last night with great results-

I started wet brining some baby backs Sunday, and finished off a jar of pickles last night with the chicken.. Ergo I had "real"/storebought pickle juice to foil it with.

Cherry chunks and RO lump on the WSM, used 2L of hot water in the pan to keep temp at 180-210 for the first hour or so. Wasn't in the mood for FOTB this time, and like I said was gonna foil them.

Success.

 

[Titch]

Thats a delish looking feed

 

[Hamdrew]

Thats a delish looking feed

Thanks!! I sure thought so, and a couple family members said they did too.


One of my favorite restaurants ever- sadly 1100mi or what like 1800km away from me here- is a dirt cheap chain in Albuquerque "Golden Corral". Fried Chicken and BBQ, so you can get a fried chicken and rib combo plate.
[Although again those were pork "cube steaks", meaning slices of pork shoulder, and overly "cubed" (tenderized) to the point they looked like swiss cheese, lol, and were subsequently discounted because of it. Just flour and corn starch, not panko as one person thought]