The Rub - Fast Eddies Original Journal

Smoked Chicken stuffed with bacon, green chilies and Provolone cheese

I started with a 4 1/2 lb chicken.

Deboned chicken

Bacon and green chilies

Add layer of bacon

Add green chilies

Add provolone cheese

Fold chicken in half and overlap sides.

Hold chicken together and flip over.

Gently bind with cooking string.

Season with Fast Eddies Steak Seasoning

Place on smoker.

Add cherry wood chunks. I kept the smoker at 225° for the first hour. Then let it run up to 300° the second hour.

Let rest for 5 minutes.

Slice and serve. The skin turned out nice and crispy.

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St. Louis Style Spare Ribs

St. Louis Style Spareribs using Fast Eddies Original Steak Seasoning, Cherry wood and your choice of BBQ sauce make for a memorable meal.

Ingredients:

• 2 racks pork spareribs (9 lbs),  approx 4 lbs trimmed.
• 1/3 cup Fast Eddies
• 1/3 cup Yellow Mustard

 

First we need to trim the ribs St. Louis style. The first step is to remove the skirt. Do this by starting at the inner end of the skirt and cut towards the end of the rack.

Nest you need to remove the membrane. The membrane is tough and will not soften or let the smoke penetrate from the bone side of the ribs. Insert your knife tip under the membrane on the last rib and lift.

Grab the membrane with a paper towel or napkin, without it you will have a heck of a time hanging on to it.

Once the membrane is removed, use a fork and poke it between each rib a few times. This helps break the connective tissue.

Flip ribs over and bend the tips over, you want to cut the tips off at the base of the bend. Bend to see where to cut then lay the ribs flat to cut. Also remove the last few ribs to square the rack up.

Flip ribs over and trim any excess meat and fat off of big end.

Rub plain yellow mustard onto both sides of the ribs.

Coat with Fast Eddies on both sides. Do not rub the Fast Eddies in but rather lightly press to make it stick to the mustard. You will get a better crust this way.

I am using a Weber Smokey Mountain 22.5” with “The Good One’ lump charcol. I have it adjusted to run between 225 and 250 degrees.

I add my discs of cherry wood to the hot coals.

Place the ribs on the smoker straight from the refrigerator. Meat will only take smoke until it reaches about 140 degrees. You want to maximize the time it takes to get to that temperature. This will give you best flavor and the deepest smoke ring.

Woot! The ribs are ready.

Yum, they have a nice smoke ring and are super juicy.

 

Serves 6

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Fast Eddies Steak Tartare

• 2 pounds twice ground filet of beef (I use sirloin)
• 4 egg yolks
• 2 2” strips of anchovy paste
• 1/2 cup finely chopped onion
• 4 tablespoons finely chopped parsley
• 1 tablespoon Fast Eddies Original Steak Seasoning
• 1/4 teaspoon Rose paprika
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon Coleman’s mustard
• 1 teaspoon Cognac
• Juice of 1 lemon

Mix in bowl

Serve with toasted baguette slices, capers and minced onion

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Fast Eddies Hot Dogs

• 4 hot dogs (Nathans and Hewbrew National are our favorites)
• 4 hot dog buns
• 1 tomato diced
• 1/2 medium red onion diced
• 1 large zesty dill pickle diced
• 2 sport peppers diced
• 1/4 teaspoon celery salt
• 1/2 teaspoon Fast Eddies Original Steak Seasoning
• spicy brown mustard

Place the ingredients except the mustard in medium bowl and toss. Refrigerate until hot dogs are cooked.

Split hot dogs and coat inside with mustard and Fast Eddies.

Start grilling hot dogs.

As hot dogs get close to being done, slightly toast the buns on grill.

Remove buns and hot dogs from grill.

Serve hot dogs with relish and ice cold beer.

Serves 2

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Memphis Style Spareribs with Fast Eddies Dry Rub

Traditional Memphis Style Spareribs using Fast Eddies Original Steak Seasoning as the dry rub will delight even the pickiest of rib connoisseurs.

Ingredients:

• 2 racks pork spareribs, roughly 3 lbs.
• 1/3 cup Fast Eddies
• 1/3 cup Yellow Mustard

optional

• 1/3 cup Spicy Brown Mustard
• 1 tbsp Fast Eddies (left over from rub)
• 1 tbsp Apple Cider Vinegar

Following in the tradition of the BBQ greats ask your butcher to cut your spareribs St. Louis style.

Start by pat drying your ribs and then applying a lather of Yellow Mustard over the ribs.

Once covered, generously coat Fast Eddies on both sides of the entire rack. The moisture from the meat mixes with the rub on the grill which creates a delicious moist coating on the surface of the ribs. (traditionally known as Naked)

Once thoroughly coated wrap each rack securely in at least 3 layers of heavy-duty aluminum foil long enough so that the ends can be folded over to seal ribs in. Let the ribs stand at room temperature while you prep the grill.

When your coals are white hot, place ribs, still wrapped in foil, on grill rack 6 inches above the coals. Cover grill and cook ribs 1 hour, turning once.

Being careful not to knock too much of the rub from the ribs, remove the ribs from within the foil and place them directly on rack over coals.

Cook 20 to 30 minutes until crusty and cooked through, turning once or twice.

If desired, whip up a quick Mopping mixture of Spicy Brown Mustard, Fast Eddies, Apple Cider Vinegar, and water. Mop the ribs during the last 20 to 30 minutes of cooking time.

Makes 6 servings.

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Fast Eddies Bacon Explosion

First and foremost I must give a shout out to Jason over at BBQ Addicts for sharing his experimental Bacon Explosion. While reading Jason’s blog entry I knew I had to make a Fast Eddies version of the Bacon Explosion for the Annual Walsh Brothers Super Bowl Party.

After reviewing the previous attempts posted across the web I realized that I would need to step up my game.

The Raw Materials required are as follows:

• 3 lbs of thick cut bacon
• 1/2 cup of Fast Eddies Original Steak Seasoning
• 1 cup of BBQ sauce (with no HFCS, I prefer to make my own)
• 3/4 lb of Hot Italian Sausage
• 3/4 lb of Sweet Italian Sausage

Prepare your grill or smoker so that once your Bacon Explosion is ready for the grill you have worked up a dense smoke along with a constant temperature.

Start by creating a bacon weave with 1 1/2 pounds of raw bacon laid flat on an extra large baking sheet.

Split the sausage casings and combine the Hot and Sweet Italian Sausage in a mixing bowl, spread sausage evenly on top of bacon weave, and lather up with your BBQ sauce.

On a separate baking sheet fry up the remaining bacon, pat dry, and crumble.

Apply the bacon crumbles over the top of the lathered up sausage and bacon weave.

Begin rolling the sausage, sauce, and bacon crumbles away from you while separating from the bacon weave.

Once rolled tight, begin rolling the entire weave and sausage roll back to you.

Now that you have the roll in front of you provide a liberal dusting of Fast Eddies over the entire log.

With your bacon explosion ready for the smoker check the smoker and place the entire log over a drip pan and grill using indirect grilling.

The most important part of the entire procedure is patience. Allow the Bacon Explosion time to properly smoke. I waited 4 hours before lifting the lid even once and kept a constant temperature of 275 F.

Much too my delight the Bacon Explosion was a work of art.

Needless to say the Bacon Explosion was a huge hit at the Super Bowl Party and although I attempted to serve the log as pinwheels, the smell of the Bacon Explosion brought everyone into the kitchen and the horde devoured the entire log in under 3 minutes.

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