2021: Another Year in Review

 

2021: Another Year in Review

Once again, the Lord found it fit for all of us to see the end of the calendar year, and for that, we all absolutely need to be grateful. From the wildest sequence of a beginning to hysteria some of everywhere to what is prayerfully a relatively peaceful end to this revolution around the sun, this has been a year for both recovering from the cluster that 2020 was and the sanctification of my family’s own privacy. 2021 has also been a case study of my own quest to live authentically as I mind my own Black-ass business staying above the fray and away from anyone who may try to drag me down his or her rabbit hole.



JANUARY

Just six days into the year, a bunch of sore losers (I’m gonna call them that) who have never had to deal with real Ls in their mediocre lives mobbed into Chocolate City and acted a plumb donkey. January 6, 2021 will forever live in infamy as the day democracy nearly perished: If you recall reading Not My Fight about Y’All Qaeda, Team Meal Six, Vanilla ISIS, HezBubba or whichever tongue-in-cheek description I used of those citizens nationwide in addition to the ones with similar sentiments who remained home, the date represented a time to sit back and laugh to keep from crying. As the Saltine Siege came not to protest rather to destroy a nation built on laws apparently for everyone else excluding them solely because Black people showed up for the man who I later termed as Moneybagg Joe, their acolytes were in statehouses nationwide with control of congressional redistricting maps simultaneously attempting to take the nation back to a less than ideal period of time for anyone not a heterosexual WASP male. It was then I took these few words to a whole new level: Today is a great day for minding my own Black-ass business.



What does that mean, Brother?



It means that I and my family deserve the absolute God-given birthright to live our lives truthfully with nary a whit of what anyone says or does, and we are going to do just that. In the meantime, mind your business.

FEBRUARY

With some serious prodding from my own brother, cousin, homies, and kinfolk, I did reprise Black History Month with 28 new facts plus a few new ones. At this point I would expect that learning of our achievements and how we have overcome would be welcomed and openly encouraged but a new Black boogeyman meant to scare wypipo (the spelling is intended – if you’re offended, then you’re exactly who I am talking about), and some tap-dancing Black folks came in the form of Critical Race Theory. First of all, CRT is not taught on any K-12 level whatsoever – it is a law school study that examines the impact of systemic racism throughout American history from 1619 to the present date. The closest most of us get to it is the Pyrrhic victories from the Civil Rights Movement in the 1960s without discussing the modern-day blowback such as the rise of private schools and seg academies; how the trident of the legal system found ways to blunt progress and the subsequent rise of the Religious Right; the manner of how tax dollars are spent in our communities; and so forth. You’re going to want to this TED talk next to a rack of beef back ribs smoking at 225 degrees in my backyard.



Arkansas caught quite a dumping of snow that Little Miss Sunshine had not seen since she was three days old – and ironically, that snowstorm hit the day after her sixth birthday and the photo shoot. Shout out to Denise for her excellent work that day with the props, outfit changes, and making us comfortable watching Caeli’s star shine brighter that day.



MARCH

In the first (and hopefully only) trip to the ER, Caeli dislocated her left middle toe in a freak accident. Fortunately for us, she recovered in time to sit in a car for a fourteen-hour road trip to spring break vacation in Myrtle Beach, South Carolina. Not knowing how close I was to barbecue legend Rodney Scott’s family restaurant in Hemingway, I found it appalling that I did not eat an ounce of barbecue that week courtesy of all of the other attractions in the area such as Ripley’s Believe It or Not Museum and apparently, more golf courses and restaurants than one could shake a stick at. The beach was cool [literally – the high most days was in the low 70s]; our hotel had an indoor pool and saunas that more than made up for the still-cold Atlantic Ocean water. Pro tip: Get your car’s maintenance done before heading out of town. Although the team at Sparks Toyota was efficient and friendly enough to the extent, I considered bringing back a black Camry TRD home, no one expects an $80 punch in the gut for an oil change that required a 24-hour appointment from what supposedly was the only dealer within a hundred miles.



The classic FJ and A70 Supra on the showroom floor were pretty neat to walk around as well.



As for Rodney, his flagship restaurant in Charleston is a few hours down the road along two-lane highways, and that was not in the cards on this adventure. In addition, I found the town my ancestors migrated from after Reconstruction: Edgefield, SC. Across the Savannah River (and a slew of highway construction on Interstate 20) from Augusta, GA, Edgefield, and Anderson counties are where 5,000 newly freed Black people were exiled in 1876 over unpaid wages. Guess where we landed? Along the Arkansas River, Cadron and Palarm creeks in present-day Conway, Faulkner, and Pulaski counties.

APRIL

After nearly a year of virtual worship from home, I found myself back in the church for in-person service. I had mostly been around the building leading the food pantry ministry and doing the needed things around the Mount as one would expect deacons to do such as yard and van upkeep, cleaning the building not limited to the sanctuary and restrooms, and much of the expected duties yet my heavily bearded (and morbidly obese) face was MIA come Sunday morning at 11 am.

I also began my diet. Disgusted with my appearance, I finally said screw it and did something about it: I weighed 295 lbs. with aching bones, a beer belly, and overmedicated from both high blood pressure and diabetes prescriptions with the knowledge that I was digging my own early grave with a fork, to paraphrase former Arkansas Gov. Mike Huckabee. In addition to my way better half Chastity, I also have to thank not only my family doctor but also the dietician who finally made me get on track and do something about it. I’m not quite where I want to be on the scale, but I am definitely better today than I was when the lifelong journey began. Also, shout out to the in-laws for the constant cracks at my weight: Fat can be lost while ratchetness is less elusive by choice and conduct.



I forgot something really important: We began a garden.

MAY

We came.

We saw.

We conquered kindergarten.

Caeli graduated from her initial go-round through public school with style!



I also ran a monthlong promotion through Dub Shack BBQ in honor of 501 Day for the area code which any bottles of barbecue sauce were sold at the low price of $5.01; it accidentally extended through the summer because I forgot to reset pricing to the normal $10 per bottle. In case you forgot the flavors, they are: The O.G.; The Ancestors; Dang! Oh, Mango; Peachin’ Ain’t Easy; Pop Da Cherry; and Get Honey. The holiday blend Dem Berries is a November/December edition only; however, if you ask nicely and wave $10 toward me, you can have a truly unique experience. Speaking of barbecue, I took on a teaching role with a number of recipes created as I stepped back from peddling box lunches from the house for an exceedingly cheap price. One thing that will not change: Every day is a GREAT day for Dub Shack BBQ!

I quit drinking alcohol Memorial Day. That’s the sentence.

JUNE

The US government made Juneteenth a federal holiday which was not exactly what Black people were looking for. Symbolism is cool to the unaware or those who think we should be satisfied with the leftover crumbs from the bipartisan efforts of delay if not outright deny Black progress; consequently, when we let off the gas last year when we had the world’s attention, the backlash was fast and furious. I’m also not enthralled with the idea of raisin potato salad and what was lowkey our Independence Day being tried on and treated like a fashion trend before discarded like Ed Hardy t-shirts and grown men wearing bedazzled jeans with more rips than actual denim material. Anyway, the family kicked it!



As far as AD&AD, I hunkered down deeper into my own thoughts and quit sharing to both blue platforms as I found myself working out every morning, blogging and editing every few days, and having second thoughts about things unrelated to the constant quest of minding my own Black-ass business and protecting my family’s privacy at all costs.

JULY

Our little athlete began playing softball with the Bryant Storm! As we familiarized ourselves with the game, we let gymnastics go by the wayside all the while juggled swim lessons, play dates, and a new pet. While I won’t speak much of the little guy, he has no impact on the sauce business whatsoever. Thanks to all the people we’ve gotten to know and enjoy throughout the season as not only each girl improved weekly as well as our lefthanded catcher giving opposing teams the blues.



Look out, it's the Bryant Storm!

In a post that I’ll likely never share publicly, I began to have doubts about my own spiritual journey pertaining to the local house of worship regarding the events transpired over the past seventeen months during the pandemic. During those deep dives, I began to wonder what kind of plan God has in store for me and my family (no, I haven’t been called into the preaching side of ministry – the diaconate more than suffices that role of service); why am I still in a place where I had become unhappy as my own relationship with Christ had slowly devolved into what seemingly become a rote-and-routine bout of outward piety disguised as religion; and what do the solutions to both of my major issues look like. I attempted to converse with the other deacons only to find myself akin to a dog chasing his tail until he tires, and though no fault of the other five men, it was then that spiritual free agency would become an eventual state for me.

AUGUST

Although we did it a few days late and just before the school year began, Chastity and I celebrated ten years of marriage at Fort Morgan! Can you believe she has put up with me for this long? Aside from having to dodge jellyfish in the Gulf of Mexico as well as creep through Gulf Shores traffic and miss out on the dolphin rides, this was a much-needed week away from the Natural State. In love, we successfully minded our own Black-ass business.



Not everything has been peaches and cream: For those of you who know how much of an eyesore my old storage building was, I kind of hired out a guy to help take it down – he got to keep the building, foundation, and all in exchange – and we tangled with some yellowjackets. I caught the brunt of their ire with multiple stings on my bottom lip, chest, and leg while he had one fly in his boots. It took a few days to finish the job yet the pain last for nearly a week.



Yellowjackets (not the ones from Mtn. View, Wynne or Sheridan) 5, Ced 0

August also began the Tailgating for Everyone barbecue series which coincided with Henderson State football with my favorite recipe: smoked cream cheese. If you haven’t tried it, then what are you waiting on?



SEPTEMBER

With softball season in full tilt and the losses mounting, we were only concerned that Caeli was having fun and getting better weekly. I have to give it to Rob for being able to manage coaching eleven four-to-six-year-old girls as he somehow kept their attention for an hour at a time. Of course, snacks after each practice and game were the way to maintain focus. With her grandparents in the bleachers, #9 played hard and had fun – the girl has a rocket for an arm and wings for feet!



In the meantime, I chugged along through the Tailgating for Everyone series making friends and neighbors alike hungry each Thursday or Friday depending on the actual cook with the following Saturday morning post with items that could be found fairly easily and cheaply. I mean, who are we trying to impress with wagyu brisket or bison hot dogs at a freaking tailgate party?

More importantly, my nephew Aston began his Christian journey – and guess who gave him communion? Me! His baby sister Emori was born only a few weeks later and so far, she’s a happy baby.

OCTOBER

Nine years to the date after joining Mount Zion, I left the church for the spiritual free agency I was talking about a few months. I am eternally indebted to the congregation for not only allowing us to become an integral part of the service and seeing it in me to become a deacon but also having a leadership team that although they didn’t always see eye to eye or understand the intent behind some decisions – the real reason why I left is that after the extensive prayers and vacillating back and forth between my head and my heart for several months, I acknowledged my season had come to an end. God has a way of making us uncomfortable in places we aren’t supposed to be to the point we either get up and move on His will or endure a whooping that could have been very easily avoided. I won’t entirely share our criteria for the next physical house of worship we call home, so wherever we land, I pray that it is somewhere we can further grow to be more consistently Christlike in action versus inundated in the rote and routine of religion regarding the physical optics and what that bank balance looks like.



For some people this is the case

Something else also happened: We went to our first UAPB football game as a family. Read how I said UAPB not the Razorbacks game. I had watched the Hogs play at War Memorial years ago (they lost both games) and the Golden Lions, once – at their homecoming weekend my freshman year at HSU. That was also a loss but the biggest win that weekend in 1997 was the K-Ci and JoJo concert that everyone stayed around for. About the game: For most Arkansans, this was their first HBCU experience, and despite the final score, it was a fun time.



Now…who are you rooting for? U! A! P! B!



After a winless campaign (really, we were 1-7 but the umpire was a tool), Caeli joined a new softball team called Bat Intentions. I don’t really know the coaches or parents yet as another teammate lives in our neighborhood unbeknownst to us but what is certain is they breathe the sport. Their commitment to winning is second to none which ironically is where the girls finished in their first tournament she played in as a member. Spring ball is forthcoming, but for now, let us focus on basketball and being the very best student she can be.



After a short free agency period, meet Bat Intentions

In addition, I was honored to interview noted author, attorney, and barbecue aficionado Adrian Miller for a panel during the Central Arkansas Library Systems' Six Bridges Book Festival about his latest book Black Smoke. While it should be excused that I was a complete fan boy during my session, I admit it was extremely enjoyable. Shout out to Amy for making this possible; the link is also included to this session 👉🏿 https://youtu.be/HADnjge-gBw



NOVEMBER

We began to end our year as city farmers by picking the yields of our labor. All of the mornings and evenings of watering tomatoes, peppers, strawberries, squash, okra, cucumbers, green beans, mint, lemongrass, and yes, watermelon paid off in a bumper crop! I smelled like the garden for the next couple of days. In the offseason, we shall work on our plans for next spring and perhaps expand a bit.



Chastity had an enjoyable birthday – more so since she forgot I took the day off from work.



Around us, Thanksgiving was really easy to plan for; regarding the execution, my only request was not to have any leftover dinner come December. Mission accomplished: I ate the last of the turkey slices on the 30th.

DECEMBER

As 2021 is mostly in the rearview, it has been a year of revelation and resolve.



What do I mean?

This year has revealed a lot in the characters of people and systems alike; as we continue to study Ephesians 6:10-17, let us remain mindful that this is a temporary stop on our way to eternity. It does not mean lay there as a wet rug or punching bag and take whatever comes to us since not everything that is good to us IS good for us. Some of us have employers who did too much with the verbal shows of adulation for their workforces in the beginning of the pandemic but now decline to prove their appreciation for those who stuck it out: Make them pay by taking our talents elsewhere to an environment that appreciates us. Some of us are peeping the fact that the Black Lives Matter movement seemingly became Black Dollars Matter once the powers-that-be realized that we were beginning to find our own footing in creating and expanding our personal definition of Black liberation. (For those of you who had the black boxes and profile changes up in 2020 only to come up MIA when the smoke clears, we see you.) Still, some of us are so wedded to the foolishness that if/when we do wake up, it may be too late.



For me, 2021 has been a year of resolve. Not only did I turn 43 earlier this month but also, I have lost forty pounds since April by only making slight alterations to my diet: mostly water and black coffee, walking for at least half an hour most days, and incorporating more fruits and vegetables into my diet. I am not where I want to be – I now have a blueprint to follow regarding my own health that can get me there with consistency.

We’ve spent the year minding our Black business, and I’m pretty sure that I am going to carry that idea into 2022 Lord willing and He says the same.

Anyway, thanks for riding with a brother.

God bless, I’m out.

Beef In the Streets: Dub Shack BBQ Presents Beef Back Ribs

 

Not everyone has money for prime rib or brisket and either one at these prices would have blown my meat budget to smithereens, so let’s do the next best thing and smoke beef back ribs. You know, I like the idea of MBCA (Make Barbecue Cheap Again) in large part to everyone and their daddy thinks they can smoke meat as they do it on pellet or electric smokers instead of the proper offset with wood with timers, probes, and stuff messing up the game but hey, everyone gotta get it how they live.

INGREDIENTS

One rack of beef back ribs

Barbecue rub (I used Meat Church’s Holy Cow) *

*Normally I plug local stuff such as Benton’s own Fire Dancer BBQ or the wares plied by the great folks at Fire and Smoke Society of Little Rock but as always, make it your own. No one is paying me to endorse their products. I’ve been on a Holy Cow kick lately and apparently Little Miss Sunshine loves the stuff, so let’s keep the party going.

STEP ONE. Take the ribs out of the cryovac packing and rinse off the extra coloring the meat department uses to make beef more appealing and dry them off with a paper towel. You don’t have to remove the membrane from beef ribs and more often than not, I will leave it on primarily for them to hold up throughout the cook. Apply the rub on both sides and set aside until your smoker reaches 250 degrees.

STEP TWO. Light your weapon of choice. I chose to use my Oklahoma Joe offset smoker, and as a result, I also did two racks of pork ribs (see Dad’s Stress Reliever from April 2016) and a more recent favorite, rib tips (see Tip Sharing from September 2021) due to the fact of all that unused real estate. Beef can come up to room temperature without any risk of salmonella unlike chicken; one would be wise not to leave meat out for more than an hour prior to cooking if it can be helped. Once at 250, lay the ribs down in a place where they will smoke properly. Remember, ribs cook the way they lay.

STEP THREE. This is a six-to-eight hour cook and you don’t necessarily need to mop beef ribs every hour. In this regard, treat them like brisket:  leave them alone until the bark sets. Once it is there – and in my case, four hours, pull the beef ribs off the smoker to wrap in either aluminum foil or butcher paper. I went with the standby aluminum foil, and as I type these words, I have two rolls of butcher paper that I really haven’t used in a while. I need to switch up and use it instead next time around. In the meantime, keep your smoker anywhere between 225 and 250 for the fat to render properly and to tenderize said ribs.

Sidebar Action: I used a mix of mesquite and cherry woods because that was in the shed. As I’ve done with brisket and beef short ribs, nothing says slow down and hang out with me like the smell of mesquite wood wafting from one backyard to the next and across our neighborhood. 2022 may introduce the meat list for said friends if I get the chance to cook more frequently and am able to sell some sauces.

When those beef ribs get wrapped, add just enough beef broth and two tablespoons of butter for the proteins to tenderize for that silky taste, and return to the smoker. At this point they have taken all of the smoke they can handle meaning the name of the game is to keep the temperatures up enough to further break down the collagens. Beef ribs are finished anywhere between 200 and 205 degrees; you can duck out and run a few errands but not so many that when you come back, the smoker needs serious help.

STEP FOUR. In the miracle of time, the beef ribs are finished. Unwrap them, let them rest for fifteen to twenty minutes to let the juices redistribute throughout, and get ready to slice and serve!

I don't make pretty charcuterie boards but damn if I can smoke some fire beef ribs! #DubShackBBQ🏚️ #everydayisaGREATdayforbbq #pitmasterlife #igotthesauces #beefribs #BeefInTheStreets #MerryChristmas pic.twitter.com/8MSMrOGD5G

— A. Cedric Armstrong (@cedteaches) December 24, 2021

One thing I have learned on my barbecue journey from overcooking hamburgers to near-perfect tri-tips, ribs, and yes, lamb, is to not overthink the process. Of course, do the due diligence of research and development from people who have done what we are trying to present in an easy-to-follow and enjoy process with the things available to us. With so much information out there, it can be overwhelming, and this is why I chose to write down my methods for each recipe [Hint: I love you enough to give you the game for free .99] saving time, heartache, and bad barbecue for your families to suffer through. Thanks for reading this post and as always, tell everyone out there that every day is a GREAT day for Dub Shack BBQ! Be blessed, be safe, and be good to each other.

 

A Man, His Two Chevy Vans, and the Lessons of Fatherhood

I turned 43 a little over three weeks ago.

During the course of my lifetime, I recall my parents owning a Chevrolet van for all but seven years of my time, and for those seven years, it wasn’t the need to follow the worker bee crowd to an extended cab pickup with the legendary Z-71 suspension and four-wheel-drive option as much as having a vehicle that got us around without ever having to visit a repair shop:  The Bow Ties simply had to be there through thick and thin - jobs that took Dad all over the state, moving both of his sons into dorms, apartments, and back home from two college towns 201 miles apart following cars that today neither of us would want anywhere near our own driveways save for brief flashes of nostalgia. Well, my brother's Camaro might still bring a bit of positive trade-in value even in its tired condition – which is more than what I could ever say of my Topaz that once I left it in the Northland Hyundai (now Crain Hyundai of North Little Rock) parking lot on Labor Day 2004, it signified the end of an era in itself.

Let me tell the story as best as I remember:

Van No. 1 was a gray 1978 Chevy cargo van. No frilly conversion van from Starcraft, Explorer, Choo Choo, Mark III or any of the other American-built custom van manufacturers nor even the wild paint jobs, shag carpet, disco balls, velour beds or the assorted questionable choices of the custom van era as evidenced from the stack of Vannin’ magazines and J.C. Whitney catalogs would suffice this working man.

Not the gray van I was looking for but you get the idea

More than likely, it was the vehicle I took my first ride home from the hospital – and being a Sunday baby, it was the beginning of hauling more stuff than just DJ equipment and people in the two captain’s chair Dad ordered and installed not to mention the wooden bench constructed for a third row to prevent extra passengers from sliding around from one end to the other freely. It was my introduction to the workhorses the outer world tended to overlook yet it kept his tools dry and safe from prying eyes as it was authentically a work vehicle first and foremost. Sure, Dad later added a vent and swapped out those ugly wheel covers for a set of mag wheels – and even in the height of the A-Team craze, the van maintained its all-purpose utility until it was totaled ten years later.

Seven years passed along to Van No. 2:  a red 1995 Chevy Astro.

It’s still in the yard, and as replacement part inventories have dried up for that generation, the trusty soldier sits ready for another round of hard work not fully knowing its time has come and gone. Antique plate? No, sir; that would bring it – and us, to an extent – to an acknowledgment of how time moves so quickly with nary a reminder to slow down. As the perfect primary vehicle for everything else we did in addition to the one I learned how to drive in, the Astro was positively high falutin’ with its power door locks and windows, driver’s air bag, fuel-injected V6 engine, and the one feature that is criminally underrated:  Dutch doors. The Corsica next to it in the driveway became Mom’s car – it too was a beast mechanically and we all know broken Chevrolets last longer than some marques run at all as my own Mercury was a prime example of unreliability through glass automatic transmissions and my automotive misadventures with the stereo system that sapped batteries, alternators, and starter motors – but that van led a legendary existence over the past 26 years.

So…what do two Chevy vans have to do with my still-evolving relationship with my dad? More than you think – and would ever know.

I should have written and shared this story by now, but as we find ourselves living life in the moment as God intended, some things find themselves fallen by the wayside until a retrospective opportunity presents itself, and Father’s Day was one of those days.

Not the Astro I grew up with but can you imagine #vanlife lifted? 

I know that this is the final van he will own since there is a really nice Camaro that doubles as a daily driver and retirement gift to himself, a Lumina that belonged to his mother, a brand new copper Blazer Mom has only driven for the past month or so, and the fact my brother and I own Ram pickups today (Oh, what sacrilege!), and as General Motors exited the van business save the positively ancient Express/Savanna vans that are only sold to fleets, construction companies, airports, and churches, but its parallels toward how someone is viewed from teenage eyes to a more weathered approach of not being that bad. Maybe in a fit of nostalgia and evolution from not understanding his own life and work experiences to cherishing the true value of longevity and reliability. In other words, Dad has always been there; as I heard stories from his friends have told my buddies, the things that truly mattered were not the ones that held a specific price tag or a burning need to follow the crowd inasmuch the value that comes from remaining true to himself through a sturdy moral code and leading by example.

Do I think I would join him as a van owner? Only if some Chrysler dealer can find my family a matte gray Pacifica hybrid with a dual-panel moonroof at a reasonable price. With two exceptions, Dad always bought new cars when the time and money aligned and perhaps the longevity is the result. Having grown up in a time period where cars revealed more of a person’s character than the magic number in a bank account, one man and his two Chevy vans embodied the timeless Like a Rock campaign, and for 36 of my 43 years, seeing the red van sporting a gold Bow Tie would transport me through my own adolescence and the memories of that gray one long gone to the crusher or whichever automotive graveyard it spent its final days scavenged for parts to help other third-generation G10/20/30 vans continue their existence.

Like both vans, Dad has a purpose. After 74 years, that purpose continues to define who he is.

Here You Are: Dub Shack BBQ Presents The 2021 Barbecue Game in Recipes

I'm not giving out the secrets in how I make sauces. You'll have to buy those from me - all flavors are a $10 donation per bottle. However, I've given enough of the game for how to make twentysomething recipes this year, and it is in the air if I get to smoke prime rib for Christmas this year. I did one of those for Valentine's Day dinner in the oven since the shack was snowed in as with everything else in the backyard, the neighborhood, and heck, most of the state. As you peruse the list, try them all and make them your own - it's the Dub Shack BBQ way! 

Each team player has its own specific assignment. From left: PK, Weber kettle, OK Joe Highland 

With one exception (my birthday), every day is a GREAT day for barbecue! 

Here are the recipes. Click on the subject matter topics below for the links.

Boneless Leg of Lamb

Honey-Garlic Salmon

Roast Beef

Pork Loin

Brisket Baked Beans

Deer Sausage Balls

Smoked Cream Cheese

Juicy Lucy Burgers

Mango Fish Tacos

Butternut Squash Fries

Rib Tips

Cheesesteaks

Pulled Pork Nachos

Beer Bratwursts

Cherry Baby Back Ribs

BBQ Spaghetti

Pizza Dip

Pulled Pork Cheese Dip

Peach Hummus

Lamb Gyros

Grilled Pork Chops

Pork Steaks

Beef Stew

Shout out to my wife and friends who have been the inspiration behind some of these recipes, and my neighbors and coworkers for being such gracious test tasters. 

Wanna know my favorite? Easily the smoked cream cheese. I enjoyed them all and as I've remarked in a separate conversation about doing a true DSB version of prime rib, sometimes it is easier to ask for forgiveness than permission. I do have a meat budget at home to abide by; therefore, there will always be some items that will be omitted from the rotation. As always, thanks for supporting the movement and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Parking Lot Pimpin': Dub Shack BBQ Presents Pork Steaks

In Part 2 of Quickie Nights, your friendly pitmaster got in a hurry and grilled pork steaks. 

Where do pork steaks come from, one may ask. 

If you said St. Louis or parts of the Midwest, you would be right. Pork steaks come from Boston butts sliced into steaks and depending on the thickness, they can very well be a meal within themselves. 

Somehow I had never cooked them on my PK grill, so it was high time I rectified that misstep.

INGREDIENTS

Pork steaks

Barbecue rub of your choice (I gave them The Truth - support local Black businesses)

Barbecue sauce as a finishing glaze (optional)

STEP ONE.

Open the package of pork steaks that you purchased from the grocery store, rinse the presentation color off, pat them dry, and set in a pan. Since this is a quickie cook, you don't necessarily need to add a binder; treat these guys like pork chops. Season the steaks on both sides and set aside as the grill comes up to a temperature of 350 degrees. 

If you're slicing your own pork steaks from a butt, a helpful thing to do is freeze it to a place where making your cuts is easier to do but not such a hard freeze that power tools are needed. Save your sawzall for another application or the next whole hog you smoke. 

STEP TWO.

As the grill comes up to temperature, get ready to bring the pork steaks outside. The ones I had are fairly thin as most meat departments cut them this way not only as another option in the 5/$20 meat bunker but also a more affordable cut for the rest of us. You're cooking them indirect; however, don't go too far away and burn them up. Pork steaks take roughly twenty minutes but always, always check for internal temperature - although pork is edible at 145, they can handle 160 (recommended) or be taken to 195 for an additional tenderness. 

Don't mind me as I smoke cream cheese for snack time

STEP THREE.

In the miracle of time, those pork steaks are minding their own business and have reached a suitable temperature. I seared them off for one minute per side to get that darker color from The Truth rub, brought them in for a quick rest, and to be served. Strictly optional: Feel free to glaze them with any sauce only during the rest period for a bit of stickiness, and if your steaks are thicker, just let them post up until it is time to eat.

Time to eat

Pork steaks are easy, quick, and can be made in your own flavor profile along with the sides in the house or the ones that are outside cooking alongside them. Grilling them provides an additional layer of flavor that baking them in the oven cannot offer on its best day plus it is one less thing to clean up afterwards. Thanks for reading this post, be blessed, be safe, and continue to tell everyone that every day is a GREAT day for Dub Shack BBQ!

Quickie Nights, Beefy Nights: Dub Shack BBQ Presents Beef Stew

This is the final post of the Quickie Nights series. Not all barbecue is of the hit-and-run variety. Sometimes, taking your time but not too much time is the ticket to something really awesome and for cooler nights, few things beat a good beef stew to warm up cool bones.

Whoops, I forgot to take pictures. Y'all might not believe me but stick around for the result.

INGREDIENTS

Beef stew meat, about 2 lbs. 

16 oz beef broth

Diced onions, celery, potatoes

16 oz tomato sauce

SPG

Minced garlic

STEP ONE.

In an unusual move for some but if you've read from this tome enough, I had to use the grill to brown these beef stew cubes. Once the cubes are rinsed and placed in an aluminum pan, season them with salt, black pepper, and garlic powder. Apply the seasonings liberally to the meat since it can take the flavor and this is not the final destination. Cooking indirectly from the flame, place them in an aluminum pan with enough beef broth to cover the bottom of the pan but not so much that it overwhelms the meat. At this moment you're not cooking to a well-done state only to they are browned. 

*Cheat code: Beef broth is a great friend to beef. It is a known fact that some people use it to inject briskets, sirloin tips, eye of rounds, and even beef tenderloins.

STEP TWO.

Once the beef stew is browned to satisfaction, pull it from the grill and bring it inside to add to the crockpot. Throw everything else in the crockpot, set that dude on Low, and go to bed. Regarding the vegetables, fresh is best but frozen suffices and ditto for canned 'taters. I won't judge you.

STEP THREE.

In the miracle of time, oh, 8-10 hours later, the stew is ready. If your cook began overnight then the kitchen should smell pretty good - and if it does not, then you might want to get that checked out. Give the stew a stir and take it work for your lunch!

Excuse the crackers: I forgot to take this picture before I began to eat 

Not all barbecue has to be quick, and since the only smoke in this cook was browning the beef stew meat, it had an added element that your Mama's stew would not touch. Certainly I could have kept it on the smoker in a Dutch oven but staying up all night was not in the cards for me Thanks for checking out this post and if you like what you see in this space, try it out and share pictures. Be blessed, be safe, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Wanna Have a Quickie? Dub Shack BBQ Presents Grilled Pork Chops

For those times when dinner is here for a good time and not a long time. In Part 1 of the Quickie Nights series, I share my methods for pork chops.

INGREDIENTS

Center cut pork chops

Barbecue rub (I used Meat Church's Holy Cow)

Barbecue sauce (I used my own Dub Shack BBQ's Peachin' Ain't Easy)

Of course, make this your own. If sauce doesn't do anything, then skip the step. Ditto for your favorite rub or something simple like salt and pepper.

STEP ONE. Season the pork chops and light the grill. Since this is a quick cook, bring the temperature to 350 degrees; on a charcoal grill, it takes approximately twenty minutes with Royal Oak lump charcoal. For a sneaky smoky flavor that won't overtake the pork chops, add one chunk of pecan wood.

STEP TWO.  Once the grill comes up to temperature, being the pork chops outside for direct cooking. My pork chops were thinly sliced, so the hot-and-fast method proved to be the way for some in and out action; it also meant getting those pretty hash marks from twisting meat 90 degrees would be unnecessary. Turn the meat over every four minutes or until each chop is 145 degrees before pulling them off to rest for fifteen minutes.

STEP THREE.  I usually glaze on the grill (and for some reason I forgot to), I painted four pork chops with Dub Shack BBQ's Peachin' Ain't Easy barbecue sauce during their resting period. Following that short break, serve with whatever is around you such as scalloped potatoes and broccoli, and enjoy! 

Pork chops and peach sauce go together like PB&J

This is proof that dinner does not have to take all day and that anyone can provide a great meal in fifteen minutes or less. As always, thank you for reading this post and supporting the movement. Be certain to tell everyone that every day is a GREAT day for barbecue!

And Ewe Were One: Dub Shack BBQ Presents Lamb Gyros

Before we get started, gyros is pronounced (EU-ros) not (guy-ros). Our friends who own Greek restaurants have been letting us slide too long with our American mispronunciations so this is the "make it right" moment. 

With that being said...let's get into the show.

This is the final week of regular season GAC football, and I hope the alma mater destroys the archrival across the street for bragging rights among students and alumnae alike at both schools – and repeats it the next year by preventing another Ouachita graduate from ascending into the Governor’s Mansion – the Tailgating for Everyone series has been a challenging yet fun way to come up with a different weekly gameday recipe during football season. I did not use every single idea that floated around in my back pocket as I need to save the remaining ones for bowl season and NBA All-Star Weekend but if you ask nicely, your wish may be granted. Don’t forget to purchase the sauces from your friendly pitmaster!

For today’s cook you need the following ingredients:

INGREDIENTS*

One boneless leg of lamb (mine was 3 lbs.)

Dijon mustard

Meat Church’s Holy Cow BBQ rub

Tzatziki sauce

Pita bread or flatbread

Diced tomatoes

One onion, diced

Lettuce

Cucumber, if desired

Feta cheese

*Make it your own. I don’t care for cucumbers and my wife dislikes onions, so do it the way you like

STEP ONE. Before we get started cooking the lamb, you can always make your own tzatziki sauce (I got lazy and snagged my bottle from Wal-Mart. Should you be surprised?). Using Dijon mustard as a binder, season the the leg with Holy Cow and set it aside for 1-24 hours in the refrigerator.

STEP TWO. Preheat the grill for medium heat and brush the grates lightly with vegetable oil or spray with cooking spray. As it warms up, remove the leg from the refrigerator and allow it to come to room temperature. Sear the seasoned lamb for a few minutes on each side, then let do its magic indirectly until its internal temperature is 145 degrees. Be certain to check the temperature regularly to prevent overcooking this lean protein!

STEP THREE. Once it reaches 145 degrees in the thickest part, pull it from the grill and wrap in aluminum foil for twenty minutes to redistribute the juices. Following that rest, slice and dice into small pieces.

STEP FOUR. Assemble gyro sandwiches by placing the portions on the pita, topped with Tzatziki sauce, tomato, lettuce, onion, cucumber, and feta cheese. Serve with French fries on the side and enjoy!

This concludes the Tailgating for Everyone series. During the past eleven weeks of Reddie football, I have tried to stick to handheld items with one exception as BBQ spaghetti had to find its way into the rotation. There are some foods that I wish I had squeezed onto the list such as BBQ bologna; the real rib sandwich (not that junk from McDonald’s); shotgun shells; turkey wings;  and meatball sliders but those might find themselves on the Super Bowl Sunday/NBA All-Star Weekend menu along with more smoked cream cheese – or if someone wants to bring back the Weird Beer Christmas party, a preview may be warranted. As always, be blessed, be safe, tell everyone that every day is a GREAT day for Dub Shack BBQ, and thanks for supporting the movement! 

Another Bad Creation: Dub Shack BBQ Presents Peach Hummus

For the people who have an aversion to foods with faces or dairy products, this is the dip for you! It's really easy and a tasty way to snack during the game.

INGREDIENTS 

Chickpeas (2 15 oz. cans, drained)

Chipotle powder 

Ground cumin

Minced garlic 

Dub Shack BBQ's Peachin' Ain't Easy BBQ sauce

STEP ONE. Combine in food processor or blender and puree until it is smooth.

STEP TWO. Taste to satisfaction and enjoy with crackers or veggies such as crispy Brussels sprouts. Yes, I'm making it a thing this fall. 

That's it. Eat something awesome this week, be blessed, be safe, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Man Must Have Dip: Dub Shack BBQ Presents Pulled Pork Cheese Dip

I don't know how Da Dips miniseries is supposed to work out, but this is the second of possibly three (or four) dips that can work alongside anything from the Tailgating For Everyone collection. Beyond the taste, I reckon we'll find out together:

INGREDIENTS 

2 - 4 oz. cream cheese blocks

6 oz shredded cheddar cheese

8 oz sour cream

3/4 lb pulled pork

Barbecue rub of choice (I used The Truth all-purpose seasoning)

Barbecue sauce* (I used The Truth BBQ sauce)

* Normally, this recipe would've used my own Dub Shack BBQ The O.G. sauce and Big VI pork rub but I chose to support a local Black business in The Truth. However, feel free to make this your own.

STEP ONE. This is a quick recipe and fairly easy to put together. Bring the cream cheese to room temperature and mix it along with the sour cream, shredded cheddar cheese, and rub in a separate bowl. Add in the rub, sauce, and pulled pork and mix to consistency.  Set aside in the cooking pan.

STEP TWO. Turn your oven to 350 degrees and once it is preheated, place inside for twenty minutes or until it bubbles. 

STEP THREE. Serve hot with a firm dipping chip such as Tostitos Scoops, Fritos (if you can find them in your area), or a regular tortilla chip. 

One bite and all I could say is MAN!

This is an epic appetizer for tailgate parties, baby showers, or just sitting around the house for a Disney+ binge with the family. Try it out and I can almost guarantee it will be the hit of your next event - as the world reopens for holiday parties (Thanksgiving, Christmas, New Year's Eve) and birthday parties, share something awesome that will make new friends plus rekindle old friendships. 

As always, be blessed, be safe, and tell everyone that every day is a GREAT day for barbecue! 

Da Dip: Dub Shack BBQ Presents Pizza Dip

I put my hand upon a chip

When I dip you dip we dip

Welcome to Da Dips - a smaller side item portion of the Tailgating For Everyone series. It focuses on dips that can work alongside anything from the posts from prior Saturdays or just any random good time. Enjoy! 

Part 1 of a few dips is Pizza Dip. Check it out and see how it moves you. 

INGREDIENTS 

2 blocks cream cheese

8oz pizza blend shredded cheese

Quartered up pepperoni (as many as you like)

Sausage optional

SPG, oregano, parmesan cheese

Mix all together and place in pan

Top with drizzles of pizza sauce

Sprinkle shredded cheese

Sprinkle with seasonings again

Top with whole pepperoni

Cook at 350 for 25 minutes and serve immediately. 

You're gonna need a strong chip or something small and toasted for this one. 

John and Mildred Ware: Ex-Slaves Who Found Success in Canada

Meet John Ware.

𝗝𝗢𝗛𝗡 𝗪𝗔𝗥𝗘 (1845?-1905)

John Ware was born a slave in South Carolina circa 1845.  When the Civil War ended, he decided to exercise his freedom by moving west.  Ware settled in Texas and got a job with a rancher who raised horses.  In 1879 Ware rode north on a cattle drive to Montana and remained in the area.  Three years later he relocated across the Canadian border to Alberta, and in 1884 he filed on a 160-acre homestead west of Calgary.  Ware raised a few cattle and supplemented his income by working as a hired hand for nearby ranchers, specializing in handling horses.

In 1892 Ware married Mildred Lewis, the daughter of one of the few black couples to move from eastern Canada to Alberta during the frontier era.  They eventually had six children but, ironically, no grandchildren.  In 1900 they sold their ranch and bought another in eastern Alberta near the town of Brooks.  The Wares were never economically prominent but they were well known and liked by their mostly Caucasian neighbors.

Mildred Ware died of pneumonia in early 1905 before reaching her thirty-fifth birthday.  Her husband, who was about sixty, died a few months later, on September 12, 1905, when the horse he was riding stepped into a hole, threw him, and landed on top of him.  Both of their funerals were attended by many of their white friends who respected them as good neighbors on the rugged Canadian frontier.  Years later, the citizens of Alberta honored John Ware, who never learned to read or write, by naming a junior high school in Calgary after him.

Let's Get to Tailgatin'! Dub Shack BBQ Presents BBQ Spaghetti

As football season continues and the recipe ideas grow, Part 9 of the Tailgating for Everyone barbecue series presents barbecue spaghetti. Best known as a Memphis-area specialty, this pork-based recipe is yet another perfect solution for all of that leftover pulled pork in the freezer. You can also smoke a pork shoulder or Boston butt for the freshest of the pig; consequently, the big bag tucked away works wonders.

INGREDIENTS

 1 lb. spaghetti noodles

1 can tomato sauce

12 oz. diced tomatoes

Minced garlic

Bell peppers/onions, if desired

2 tbsp. olive oil

1 tbsp. each kosher salt, black pepper, Italian seasoning, The Truth all-purpose rub

Barbecue sauce (I’m using The Truth BBQ sauce)

STEP ONE. If you are using leftover pulled pork, the preferred method is to let the protein thaw out first. This way you do not find yourself dumping in too much pork at one time when the time comes to add it into the recipe. Saute all of the vegetables except the tomatoes for 3-4 minutes or until tender, and then add the garlic for the fragrancy for another minute or two.

STEP TWO. Add tomato sauce, diced tomatoes, BBQ sauce, the rub, and pulled pork to the mixture and let it get happy for 45 minutes to 1 hour over low heat stirring occasionally.

STEP THREE. Prepare pasta according to the instructions and drain.

STEP FOUR. Remove pasta from the heat and pour sauce in the same pot. Add the remaining mixture to the pot combining them until satisfaction – and that includes the remaining pulled pork and more of The Truth sauce.

The very first time I had this recipe was back in 2000 after a job fair in Memphis with a vanload of people from HSU when we stopped at a West Memphis catfish restaurant whose name escapes me, and boy, it was a good combination with said fried catfish and pickled green tomatoes. Unfortunately, I did not get the job I was originally interested in – and I shall not speak of the debacle of losing that WorldCom store right before graduation thanks to that company’s bankruptcy and sudden dissolved state. Nevertheless, barbecue spaghetti is tailgate food taken a step up from the normal hot dogs and hamburgers that can be enjoyed from the pickup or as a way to use up some of that leftover pulled pork. What I will say is this:  Be blessed, be safe, spread the word that every day is a GREAT day for barbecue, and go eat something awesome this week!

Black Smoke Panel From Six Bridges Book Festival 2021

Here is the panel I moderated for the Six Bridges Book Festival from October 27, 2021. Below is the link to watch the entire video session:  Please excuse my delivery as I found myself being a huge fan boy of Mr. Adrian Miller. 

https://youtu.be/HADnjge-gBw

Hey Batter, Batter, Batter, Batter, Swing!

I know that I’ve been trying to protect my family’s privacy (yes, that really was my New Year’s resolution) throughout 2021 focusing more on other things namely barbecue and Black history, but the time warrants itself another chapter from the Dad Chronicles. At this posting Little Miss Sunshine has since completed her first softball season and joined another squad from the league. She had fun learning the game despite all of the losses her team took biweekly and her growth was amazing from where Caeli began in July to where she stands today.

A Great Group of Girls and Their Coaches

While the record shows that the Storm went winless (0-8), that won-loss statistic is meaningless to a group of 4-, 5-, and 6-year-old girls playing together for the very first time. That they did not go home in tears after every game nor wanting to quit was nothing short of admirable character building that some opposing coaches needed to be reminded of even after we parents, fans, coaches, and supporters were justifiably angered following a pair of close late season losses as long as the postgame snacks were flowing. Having their attention on the game played in front of them instead of the dirt through one hour of softball at their ages on Tuesdays and Thursdays was at times a miraculous feat! Over the course of several weeks, something happened:  THEY GREW.

I am partial to #9

Instead of waiting for the batted balls to stop in the outfield or along the fences, our stars began to see the light and played as such by stopping the ball and throwing (or running) to the nearest base to prevent the runners from getting an extra base or even stealing plates. Once they started making contact with the ball, each girl began to find her own confidence in her own abilities in addition to enjoying the praise and encouragement from her coaches, parents, and her teammates. In addition, they all became really good friends attending birthday parties and of course, those impromptu play dates.

Pregame with Coach Michael 

As I look at the position chart one last time mainly to be sure I don’t forget anyone (and apologies to coaches Zach and Aaron whom I couldn’t tell apart until the latter cut his mustache), we have to give one more tip of the hat to Caeli, Eden, Hallie, Caroline, Briar, Charli, Addy, Piper, CJ, Emmy, and Summer for becoming better players and continually battling back each Sunday, Tuesday, and Thursday. Thanks to Coach Rob for assembling a ragtag group into a team that will make waves next season as they develop into some of the most fundamentally sound girls while they maintain their joy. Thanks to Coach Michael for recruiting Caeli back in July for an experience she’ll never forget; you and Karli can feel free to come downhill and grab her whenever Tato needs a workout – or a playdate. Thanks to Shelbi for the additional coaching and the team media – your pictures are the ones littered through this blog. Thanks to the homies Seth and Holden for assisting our daughters during the doldrums of summer practice. Thanks to Lacie, Sean, Courtney, Laura, Kaitlin, Randy, Annie, Renee, Patrick, Mikayla, Marianne, and every other parent and Storm booster for welcoming us into the family, and for those whose names I forgot, charge it to my head and not my heart as I am human.

I leave you with four key words:  SHOW ME YOUR GLOVES!

Baby's Got Back: Dub Shack BBQ Presents Baby Back Ribs

Hot take time:  I’m getting out of the barbecue game.

Just kidding – or am I?

It doesn’t mean that I am selling the grills or smoker or the new bag of B&B cherrywood splits will be sitting on the curb for giveaway as much as implies that one of the ways I maintained my own sanity over the past several years has slowed down considerably. I am also transitioning to the barbecue sauce arena as a more efficient way of managing my time – childhood happens only once, and before I blinked an eye, my daughter is six years old. In the midst of being the dude paying bills around here, she has grown up so quickly that I want to slow down the days and enjoy them with her before she gets too cool for Daddy and only sees me as her personal ATM.

Wait, Caeli may already be too cool for me.

You’re not here to read a Dad Chronicles post – this is a barbecue post. However, this is a parallel to my very first barbecue post:  ribs. I’ve made some unreal ribs and I’ve really screwed up some racks, yet I shall persevere to continue making some of the best product around these parts. If I won’t eat it, what makes me think anyone else would?

One rack of baby back ribs, Touch of Cherry rub, and Pop Da Cherry sauce are all it takes

Six years after the original post, I’m giving the people baby back ribs with a cherry flavor profile:  cherry rub, cherrywood splits, and Pop Da Cherry sauce as a finishing glaze. I don’t feel that I have any secrets to withhold but I still won’t give out the recipe for the cherry sauce. However, I'll gladly accept a $10 donation in exchange for a bottle. 

Cherry Baby Back Ribs

1 rack of baby back ribs

Cherry-flavored pork rub

Apple cider vinegar

Dub Shack BBQ’s Pop Da Cherry barbecue sauce

STEP ONE. This is from smoking ribs at least once a month for the past six years and my methods at this point are proven on the offset smoker yet make your methods your own. Using a butter knife, peel back the membrane on the bone side and give it a nice tug. Hopefully you are able to get it all in one swoop, but if not, don’t despair; try again until the entire thing is off the rack of ribs. Once completed, use a binder such as mustard to make the rub stick to the protein and go outside to light up the cooking vessel. If you have one, fill your water pan with the liquid of your choice (I still use water; some of you may prefer apple juice or beer, among other things).

New weapon of choice:  Weber kettle grill

STEP TWO. As the weapon of choice reaches 250 degrees, bring the ribs outside and lay them down on the grates. A true statement:  Meat cooks how it is laid, so be mindful of positioning. Close the smoker and enjoy a cold beverage of your choice – remember the adage “if you’re lookin’, you ain’t cookin’” – and go do something useful, like tell tall tales or watch the neighborhood kids play freely. At one hour, spritz the ribs with apple cider vinegar, turn them for even cooking, and close the smoker.

STEP THREE. Once the ribs get the desired color, briefly take them off the smoker and wrap them with aluminum foil. It is during this time that they get introduced to Pop Da Cherry as well as a couple pats of butter, honey, and brown sugar. Return to the smoker as soon as possible and resume 🧢capping🧢 (lying) all the while keep paying attention to the temperature. Try to keep a steady 250 throughout the cook; if it drops below 225, add another cherrywood split or a chimney full of hot coals and get it back in range.

STEP FOUR. Most bone-in meats will let you know when they are finished cooking. Therefore, when the rib bones begin to poke out (this requires looking at a rack), you can either take them out of the foil, run one more application of Pop Da Cherry, and let it set for five-to-ten minutes. The trick is to make the ribs glisten like Christmas presents under the tree without having too dark of a rib; people do eat with their eyes first and no matter how good they taste appearance is still everything.

STEP FIVE. At 190 degrees, bring the ribs inside to rest for about 30 minutes before slicing between the bones. If your bones f**k around and fall off, then congratulations; you just overcooked ribs. Save face and turn them into rib sandwiches far better than anything McDonald’s offers. Serve them with a big grin and enjoy the fruits of your hard work!

As my neighbors, friends, coworkers, and really, the general public has found out over the past several years - wherever there is smoke, there is a combination of fire and meat cooking. I felt a need to revisit the very first barbecue-related post on AD&AD not only to see how far I have come as a pit master but also to test the limits of my creativity and experiment with different sauces – living in a Hunts or Sweet Baby Ray's kind of world gets to be a bit boring, and being the one to introduce you to an expansive range either leads to something extraordinary or a dud that should have never left the testing bottle. Yeah, I’ve had some bombs [ask me about Candy Licker] and the most notable successes [The Ancestors, Get Honey, and Dang! Oh, Mango among others]; everyone’s taste buds are varied. It is my sincere desire to spread the idea that every day is a great day for barbecue and as a sauce connoisseur, it would be remiss on my part to pass around the same old stuff. Any count, stay safe and be blessed!