Smokin' Green: Dub Shack BBQ Presents Smoked Cabbage

If you think this is a marijuana post or the lyrics to a Mystikal song from my college days, sorry to disappoint. In keeping with MBCA (Make Barbecue Cheap Again), we must not forget about the sides. Most of the time in barbecue joints or family shindigs, we see the usual baked beans, fries, potato salad, and white bread but what if I told you that smoking cabbage is the ticket? 

I haven't done it in a couple of years but there was this solitary head of cabbage in the refrigerator that was calling my name...

CABBAGE: Ced!

Me: What's up?

CABBAGE: Smoke me. 

Me: Aight, bet. 

INGREDIENTS

One head of cabbage (size doesn't matter)

Garlic salt

Black pepper

Paprika

Onion powder

1/2 stick of butter

Water

STEP ONE. Slice the cabbage into bite-size pieces and set aside in a bowl.

STEP TWO. Add all of the ingredients to the bowl of cabbage and mix evenly before placing into an aluminum pan. Add enough water to the pan to steam the cabbage.

STEP THREE. Put it on the smoker and let it work until it is tender to your satisfaction. It could be as little as 30 minutes or as long as four hours; check periodically on the side. 

STEP FOUR. Pull it from the smoker and rest ten to fifteen minutes before serving. 

Side items do not take all that long. If you're already cooking, don't forget about them and allow the bakers to keep using kitchen space for cakes, cookies, and other things that do not necessitate making makeshift tables and holding areas for the greatness of tasty barbecue. Besides, the vegan friends and family members can find themselves welcome at the cookout. As always, thanks for reading this post and as the weekend draws near, go outside and cook something awesome!

 

Be blessed, be safe, be good to each other, and don't forget to tell everyone that every day is a GREAT day for Dub Shack BBQ! 

This Is How We Do It

These girls brought the smoke.

Bat Intentions finished 12-2 in league play (13-4 overall) their spring season and is now gearing up for tournament ball. With the nucleus of the team returning from fall softball, it would be interesting to see how the new girls would fit in as teammates and as a bonus, friends away from the diamond. Hint: They looked and played like they had always been there cheering for each other, showing off some wicked-awesome dance moves, and hitting some dingers!

To be completely honest, I wasn't entirely sure of my lane with the team as we were coming off a tough basketball season as player and assistant coach, but the one that fits me best is pretty dang important: Dad. Instead of being Caeli's coach, I got to be her Daddy again - and one animated Number One fan of #9. Over the season, she and the other girls have become as dangerous at the plate as they are in the field or even on-base. It also needs to be stated that advanced metrics such as WAR (wins over replacement) mean nothing in 6U since not only are our girls are having fun but also still learning the game. Are their instincts always there? Yes and no. At their tender ages, expecting a rocket from center field to first base isn't within the realm of their arms and abilities yet their swift little feet are unreal at chasing down outs. What does not get mentioned enough is how they picked each other up during games: if one was having an off night, another stepped in the gap and carried her. 

Point is, the fun comes in the growth. 

While Bat Intentions had smoke for all comers, they were also good examples of sportsmanship. Credit coaches Mark, Aaron, KC, Ryan, and Blane for not only teaching the game but also modeling it the right way.

Coming from a winless* squad in fall ball to a team that worked ninety minutes twice a week, it's safe to say the extra practices have turned into the wins. Thanks to the great parents who have become friends - always good to have neighbors in Jeff and Bailee around the corner from us. In addition, salute to Chastity, Beau, Meagan, Tosha, Tiffany, Tori, Chuck, Ashley, Sarah, Cami, Stu, Melissa, and all of the other parents, grandparents, family members, and friends of Bat Intentions who came out to support the team at their games and for some interesting post-Covid birthday parties. 

*Although Storm was winless in the fall, they did beat Insanity until their coaches cried and got an extra at-bat. Reread Hey, Batter, Batter, Batter, Batter, Batter, Swing! for my true feelings about that season finale.

I'm telling you, these girls are already something special. 

So...in no particular order (so no one gets mad at me later), here are the best softball players in Saline County: Caeli, Emma, Madison, Emma, Adah, Ryleigh, Cambree, Saylor, Rose, and Paisli. 

The Second Revolution Around the Academic Sun

We survived first grade.

Was it easy? No. From having spent the summer beating back learning atrophy to a constant struggle with incorporating a school routine over the past 36 weeks, we finally made it across the finish line! Second grade is coming up [so is life skills summer Pt. 2] but...let me share how this revolution around the academic sun shook out for us. 

Beyond the required advances she made in all areas (I won't share with what I expect in the classroom from Caeli, but she knows - I have yet to understand why some of y'all post their grades. Are you admitting to your own struggles as you foist your student's successes upon the rest of us?): Anything less than her best is unacceptable as I absolutely refuse to raise my only child to be someone's form of entertainment or to not critically think for herself, rewards and consequences alike. 

In the meantime, she was September's character kid. Her word: empathy.

Caeli had a lot of fun away from the classroom in spite of that darn reading logbook that she struggled with remembering to document what she read as her weekly assignment. However, she is genuinely a math and science fanatic which presents a unique challenge in my asking lead on questions about what she has learned each particular day. I guess it's a byproduct of being an educator for that season before she was even thought of to ask open questions instead of directing her to a specific response. Those afternoon rides home have become a lot more interesting than the ones from kindergarten but I still have to have a decently charged phone for those days she gives me the one-word answers.

How was first grade fun? See the sports pictures littered throughout the post in addition to her little buddy (and the subject of so many discussions) Tiko.

As far as I know, the little guy is doing well in Bismarck with his new family. We miss Tiko - he turned a year old on the 16th - but we became too involved with all sorts of things and activities to give him the proper love and attention he needed. 

Coach Gru and the Minions (Bat Intentions) in tournament form 

Another fun part about this school year is the expansion of her social circle with what has seemed to be tons of birthday party invitations plus her own. Although hers was a bit awkward in the post-Covid world, she got the handle of it as we found ourselves at pool parties, park playdates, a pizza party, and of course, up and down the street on bikes, feet, in snow, and any other way Little Miss Sunshine was allowed to traverse. In short, my baby was growing up becoming more independent every single day. 

Girl power: Caeli (in pink), Emily (in teal), and Samone (in blue) slide downhill on a snow day

One thing I've always been is a heck of a storyteller. Me as a basketball coach, not so much. We wanted the Lady Hornets to learn the game not be ready for AAU out the gate unlike a few of the teams we played against. Again, she had fun and earned this medal for her efforts on the hardwood. Like the great NBA forward Rasheed Wallace once stated, "both teams played hard." Advanced metrics such as player usage were clearly nonexistent in this league and often, she was happy to be out there. 

Where would the school year be without spring break? 

This time, the few days out of school presented a trip southwest to the (mostly) inclusive Great Wolf Lodge of Grapevine. I say mostly because food wasn't included in our bill nor some of the activities such as the treasure hunts throughout the campus; as a result, chain restaurants (and Buc-ees) got a lot of our money that week. You just could not beat an indoor water park at a time when the outdoor weather was less than cooperative. Arkansas played amazingly well during the NCAA Tournament and yes, I called the Hogs in the pizza line after they beat Gonzaga.

But back to the fam. In addition to new memories and another friend from our travels, we got to see another part of the world as we knocked off another state on Caeli's "I've been everywhere" board. In seven years of life, she's covered the entire South except North Carolina - and the Outer Banks could be on the agenda. It took me 42 years to hit almost all of SEC country (still haven't seen Kentucky, but that will be for the Corvette museum one day); travel indeed is one of the greatest things I've been able to provide for them. 

As tastes have changed and clothes and toys outgrown, the constant has been Caeli becoming more independent along with the ever-expanding social circle not limited to the boys and girls on her softball and basketball teams, the ones in our neighborhood, classmates, and anywhere else playdates occur. Our girl genius, catcher extraordinare, the best swimmer on our house, and too many superlatives to list has been on a wild ride this year from the mandatory masks in August to only donning them to places where face coverings are required such as church and doctor's appointments. 

Thanks to Miss Horton, Mrs. Edwards, and the rest of the Collegeville Elementary staff for guiding her through the second year of public school education and for enjoying the excitement that she brings daily. Chaperoning her first field trip was incredibly fun for all of us as were Boosterthon, Field Day, and yes, even being allowed to reenter the building to eat lunch with our angel. 

We made it through another school year, Little Bear. Let's keep the party going through the summer and beyond. 

Preaching from the Pit: Dub Shack BBQ Presents Smoked Pastrami

Y'all know I'm not preaching: That's not the call I received from God several years ago. 

In the midst of my spiritual free agency, the service part (as in serving others as Jesus did as opposed to showing up singing loud, praying extra loud, and counting money in a suit) still matters. I won't disclose the criteria for my family's next church home and as much as I would like it to be the last one, it not only has to check off all of our boxes but also be a relevant pro-Black congregation in a world that beats us down all week long that is aligned with the words AND actions of Christ Himself. Would I love Sunday morning worship at 8 am local to me? Absolutely! Ditto for joining a tech team (or developing the church's mobile app for more than just the stuff Givelify offers), a solid Christian curriculum that fits the community, etc.

But this isn't one of those posts. 

I'm still doing barbecue on my days off from work - and one of the fastest ways to reach someone's soul is through his or her stomach. What better way to do this part of mission work than to smoke pastrami sandwiches? Check out how your friendly pitmaster does it. 

INGREDIENTS

Corned beef brisket, about 4 lbs*

Coarse black ground pepper

Onion powder

Garlic powder

Brown sugar

*You can choose either the flat or the point cuts. For uniform slices such as today's cook, I am using two flats.

STEP ONE. Cut the corned beef out of its package and place it in a large plastic bowl. Cover the meat with cold water and refrigerate it for 24 hours changing it halfway through the time. This is done to desalinate the brisket. One reason for the early part of the process - matter of fact, the precursor to great sandwiches - is that before refrigeration, meats such as briskets and hams were heavily salted as a way to preserve protein for leaner times such as winter or economic droughts. Credit the Jewish that emigrated over to New York for this idea that has led to some of the best kosher bites in the city and as shared culture expanded westward, we all can get a taste. By changing the water bucket out every 12 hours, no one is having to endure drinking gallons of water to dilute the salt remaining in the brisket.

STEP TWO. In the first miracle of time (this is a two-day process), the corned beef point is desalinated. Pat it dry and add the ground black pepper, onion powder, garlic powder, and brown sugar mixture coating all sides, and set it aside to light the smoker. Since beef has less of a risk of salmonella than other proteins, it can sit outside until it is time for the smoke bath. The pastrami being made can handle those stronger woods such as hickory or oak but for this exercise, I am using mesquite chunks in the beloved PK grill. Once it reaches 250-275 degrees, then both flats are ready for smoke.

STEP THREE. Treat your corned beef like a regular packer brisket and let it cook to 165 degrees or your desired color. In the meantime, we indirect cooking ministers of smoke are maintaining temperatures and adding a chunk as needed. At 165, pull the point off to wrap in butcher paper and return to the smoker, cooking to 195 degrees. Your meat won't have the coveted smoke ring that is expected with the normal stuff, and that is okay; remember, it was salty before you picked it up from the local meat market and/or cool butcher.

STEP FOUR. You can go either way after pulling the corned beef from the smoker: hot pastrami, or cold pastrami. For hot pastrami sandwiches, allow the flat to cool down for twenty minutes to an hour before slicing so the juices can be redistributed throughout. Using rye bread, slather on Dub Shack BBQ's The Ancestors mustard sauce on the bottom slice, then all of the hot pastrami you can handle, a couple slices of Swiss cheese, and the top with more of the sauce. For cold pastrami sandwiches, let the flat cool down to room temperature and wrap it in the refrigerator to make your own individual slices. In a nod to tradition, build that sandwich with Russian dressing, the cold pastrami meat, sauerkraut, and spicy mustard before topping it with the bread. Either way, enjoy the hard work! 

This happens to be a redo recipe: The last one I smoked was four years ago for my parents' fortieth wedding anniversary cookout and while it was a hit, corned beef brisket didn't hit the traditional barbecue notes a few people have come to expect from me. With the knowledge and the battle scars that can come from trying (and sometimes failing), I figured it was time to try again. If nothing else, I have sandwiches for the family for the next week and beyond if I freeze it. As always, thanks again for reading this post. Go cook something outside this week - the weather is not an excuse to stay inside nor is it one to defer. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Rub a Dub Dub Shack BBQ Reviews Barbecue Rubs

One thing that I haven't done much of in the past couple of years is make my own barbecue rubs as I would much rather create my own sauces. Beyond a couple of perennial favorites such as Killer Hogs' The BBQ Rub and Meat Church's Holy Cow rub, I chose to cook 2022 only committing to the local stuff from Fire and Smoke Society. (Well, there is that brisket rub I bought at Buc-ees back in March. For this exercise, let's keep it 501 for everyone in central Arkansas). 

I bought all nine* rubs at Walmart, and this is barely scratching the surface. Let's get it on!

*Since the original posting, I've added Chica Licka Bam Bam and Black and Tan 

From top, left to right: Wing Magic, Holy Garlic. Center: Thundering Longhorn, Sweet Preacher, Sweet Peeper. Bottom: Fish Monger, Potato Slayer, The Usual, Pork Perfect.

Wing Magic

Used on wings, whole chickens, leg quarters, breasts

My thoughts: Good. It's one of the only two rubs I bought twice. It (and Holy Garlic) are the least expensive bottles you can get at Walmart at $4.97; the other bottles are $6.98 each. There is a hint of lime to balance the smokiness of the paprika and I feel that it really shines in a salad or alongside fajitas. 

Holy Garlic

Used on tuna, chicken breasts

My thoughts: This is the only other rub I bought twice. It works incredibly well as a blackening agent when combined with another rub but it stands on its own as long as you know who else is going to eat with you that particular day. 

Thundering Longhorn

Used on beef ribs, steaks, eye of round 

My thoughts: Such a no-brainer when it comes to cooking beef. This was supposed to be my default brisket rub - hey, I'm an Arkansan, I need a little more than kosher salt and coarse ground black pepper on my 12-15 lb packers. Very versatile; if I had to only have one beef rub, this would be it. 

Sweet Preacher

Used on pork butts and shoulders, pork loins

My thoughts: This is what one thinks of when it comes to Southern barbecue. It is Fire and Smoke's best-selling rub, and I can definitely agree with the statement. It made an awesome crust on the pork loin I smoked for Easter (recipe is on AD&AD) and sometime this summer, it'll be the featured product when I do pork belly burnt ends again as a redemption project. 

Sweet Peeper

Used on turkey

My thoughts: I know I used it on turkey but try it on anything that flies - and of course, chicken. The honey flavor profile is sweet but not too sweet and makes for an amazing presentation. 

Fish Monger

Used on salmon, tuna, red snapper 

My thoughts: I recently grilled blackened sushi (again, recipe on AD&AD) with this rub and Holy Garlic. For those who like Mediterranean flavors in foods, Fish Monger is the ticket! Great for those on keto as well as those who want a tasty alternative to the usual heavy rubs. 

Potato Slayer

Used on all potatoes: baked potatoes, fries, hash browns, tater tots, and even sweet potatoes

My thoughts: As a fan of the spud in all forms, Potato Slayer is possibly the rub I use most frequently. Adds a boost of flavor to the sides. 

The Usual

Used on hamburgers, meatballs, lamb, pork chops

My thoughts: Works well as a complimentary rub not so much as the only rub on larger meats such as lamb ribs. In other words, it is Pippen to the Jordan that Holy Cow pictured above has become: Great as a teammate, but as the man, taken a peg down to very good. 

Pork Perfect

Used on smoked bologna, pork ribs, pork chops

My thoughts: The crust Pork Perfect made on smoked bologna was unreal, and if you haven't read the post from February yet, it makes a poor man's charcuterie board one to remember. 

Black and Tan

Used on thicker steaks, briskets, and potentially prime rib

My thoughts: This is the brisket rub I use regularly - and heck, if you mess with most parts of the cow, the rub of choice. It almost negates having Holy Garlic around - if anyone wants the bottle, holla at your friendly pitmaster.

Chica Licka Bam Bam

Used on wings and in jambalaya

My thoughts: This rub is for the barbecuer who has to have the tastes of south Louisiana in his/her mouths, beignets not included. If you're not careful, the spiciness gets intense quick!

Overall: For the five or six dollars per rub, I think you'll do well in comparison to paying for the higher-end brands or even the homemade family secrets we tuck under our Bible toting arms. They are here to enhance the meat not define it. All nine bottles have a purpose just as both grills and the smoker are assigned to specific cooks but not always confined to each machine, as evidenced by the pork butt smoked on the PK that did not require refueling. I still haven't tried a proper long cook on the Kettle and as I come up with a great summer recipe, it will find itself in experimental testing and tasting mode which the neighbors are already appreciative of. 

Thanks for reading this post. Although I am not a paid reviewer of Fire and Smoke Society - the company has numerous barbecue rubs that I don't have the room for on my side of the spice cabinet, I suggest that you try one.

(This is an addiction that pays off in the end)

Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

.

Still Smokin': Dub Shack BBQ Presents Smoked Shrimp

Even beyond rib tips, this is absolutely my wife's favorite barbecue item that I cook. This is also wicked easy as well as tasty so don't stray too far from the grill or smoker!

INGREDIENTS

2 lbs. shrimp, preferably jumbo or colossal

Old Bay seafood seasoning

1/2 lb butter

1/4 c Worcestershire sauce

One quartered lemon or its equivalent in lemon juice

1/4 c parsley

STEP ONE. Rinse the shrimp in cold water until it is no longer frozen, and set aside. If you desire, either air dry or pat them down with a paper towel and throw it away. Give the little crustaceans a shake (to taste - go easy if the spices are too hot) of Old Bay on both sides and go establish that important two-zone fire at 250-275 degrees. 

STEP TWO. As the grill comes to temperature, let's make that butter sauce! Using the microwave, melt the half-stick of butter and stir in the Worcestershire sauce, lemon juice, and parsley to your heart's content.

Salted butter, unsalted butter, Kerry Gold butter, butter on your teeth, it don't matter: Shrimp in 15. #DubShackBBQ🏚️#everydayisaGREATdayforbbq #pitmasterlife #igotthesauces #smokedshrimp pic.twitter.com/0pFjsQ2IHD

— A. Cedric Armstrong (@cedteaches) May 16, 2022

STEP THREE. Combine the shrimp with the butter sauce into an aluminum pan and let them bathe in richness for a bit. Check at five minutes to see how the shrimp is coming along and give them a nice little flip. They will tell you they are finished when they are opaque and shaped like the letter C; if your shrimp curls up like a wide receiver running routes, then you overcooked them. Take off the grill immediately and serve with Texas toast or garlic bread.

If I told you I only do this recipe twice a year, you would think I'm all 🧢, and while it may be a valid statement, I generally keep it in my back pocket for special times (re: wedding anniversary, Chastity's birthday) that require more than a rack of ribs and commercial sauces. The other thing I need to say is don't check your blood pressure after eating this one! As always, be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Anytime, Anyplace: Dub Shack BBQ Presents Shrimp and Grits

I've been wanting to create this recipe for a while and I'm amazed how quickly this came together. Unlike most of the DSB recipes - and thanks to the weather, this one was put together in the kitchen. Could I have walked out to the shack and lit either the PK or Weber? Yeah. This is also one of the times my brother Heath would have gladly sold me a pellet grill to make shrimp and grits happen, but my backyard is still a disaster area and will continue to be throughout the rainy season so no GMG in my future.  

Time to get down on it! #shrimpandgrits #DubShackBBQ🏚️ #everydayisaGREATdayforbbq #pitmasterlife #igotthesauces pic.twitter.com/fpjrmQVE5T

— A. Cedric Armstrong (@cedteaches) May 1, 2022

So...how did your friendly pitmaster bring a Low Country staple to the Natural State and turn it into a recommended recipe? Keep reading - but first a quick history lesson. As some of you know, my paternal family originated from northwestern South Carolina and they migrated to central Arkansas with 5,000 other Black people from Edgefield as a result of the Edgefield Exile of 1881. We didn't just bring the Word of God and ridiculous work ethic with us; we brought stories, memories, skills, verve, and flavors that cannot be beaten such as the tomato-based The O.G. barbecue sauce. Shrimp and grits are synonymous with Charleston throughout the Low Country along the coastline while pork reigns supreme in the Pee Dee region [Florence, Marion, Hemingway, Conway, Myrtle Beach, etc.]; to discover that pulled pork and grits was a legitimate breakfast item at a Hardee's off I-95 was a bit of a pleasant surprise. Like almost everything else in America, as the culture is sampled to no end and the originators were pushed along to the extreme margins they kept one of the great creations and capitulated as a fully assimilated product, shrimp and grits became one of those examples of authentic Southern dining.

Enough of the lesson: Gotta stop before someone says I'm teaching CRT through food.

INGREDIENTS

1 c quick grits

16 oz chicken broth

6 strips of turkey bacon

1 smoked sausage

1 package of jumbo or colossal shrimp

Old Bay seasoning

1/2 stick of butter

1 tbsp minced garlic

Parsley flakes 

1 tsp Worcestershire sauce

1 tsp lemon juice

4 oz grated Parmesan cheese

8 oz sharp cheddar cheese

4 oz cream cheese

*Of course, make it your own. I chose chicken broth so I wouldn't have to add salt to the grits, cilantro can be a substitute for parsley, and the style of bacon (pork, beef, turkey) used is immaterial as long as the grease is saved as part of the sauce. I just had a lot of turkey bacon around and once it was diced, it happened to work this time.

STEP ONE. Dice up the bacon into bite-size pieces and do the same to the sausage. Since I used turkey bacon, I added an additional two pats of butter to create extra flavor and alongside the sausage, sauteed to a crispy tender state and set aside. Using the same skillet pan, add the thawed seasoned shrimp to the bacon grease and cook to the letter C before putting away in a separate container. If the shrimp curls up, then it is overcooked.  

STEP TWO. Cook grits as the package suggests. Pro tip: To minimize the risk of oversalting, use chicken broth instead of water. You'll thank me later. As the broth and grits boil, turn down the heat and add the cheeses and stir to your preferred consistency.

STEP THREE. Remember the skillet pan and all of the flavor left behind? Hopefully, it has been simmering along. This is the time to continue building flavors by adding minced garlic, cilantro, Worcestershire sauce, and lemon juice before returning the meat and seafood to the pan for it all to come together. 

STEP FOUR. In the miracle of time (30 minutes in this case), shrimp and grits are done. Plate it up with the grits on bottom, the shrimp, sausage, and bacon next, and an extra pop of parsley on top for we indeed eat with our eyes. Serve immediately and enjoy! 

Now that I finally got around to making shrimp and grits, I realize the importance of getting it right as well as having another weapon in the arsenal for anytime - breakfast, lunch, dinner, or brunch. Allow me to throw my hat in the salt vs sugar debate on grits: In this application, salt is the ticket although I prefer sugar with my breakfast grits.

Y'know, country is as country does, cuz

It's finna be on and popping pic.twitter.com/1vgNzEInpO

— A. Cedric Armstrong (@cedteaches) May 1, 2022

Thanks for reading this post! Feel free to try it out if you've never made this recipe, and yes, the grits here are cheesy. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!