Posts Tagged ‘pork’

Where there’s Smoke, there’s Flavour – DIY Trash-can Smoker


Tinkering, cooking, and eating are three of my favourite downtime activities. So it will come as no surprise that I often go to great lengths to combine all three.

My latest obsession is perfect slow-cooked ribs. Crafted with smoke, fire, and care.

I have been to many dedicated BBQ restaurants, and always thought there must be some secret voodoo that produces the delicate mouthwatering flavour of real Barbeque.

Cooking with fire is perhaps the oldest cooking method, and for many, the most mysterious. Most are willing to pay a little more to dine out, never considering that they could do it themselves – It doesn’t have to be this way!

Like most things, the truth of real Barbeque is of course quite simple.

In my estimation the secret to great ribs is heat, smoke, and time.

With a little knowledge, practice, willingness to fail, and the right tools, anyone can produce ribs with tender fall-off-the-bone flavour, right in their own backyard.

In my limited experience I have learned that every dish requires an appropriate measure of three key elements:

  1. The best ingredients you can get
  2. Thoughtful preparation
  3. Deliberate technique, equipment, and execution

When it comes to ribs, all three elements are vital. Each step contributes nothing but the building blocks of flavour that will penetrate literally to the bone.


For my purposes, I wanted a simple charcoal burning smoker that would allow for moderate cooking times (up to 6 hours) with little attending. There are plenty of commercially available smokers out there. Some cheap, some over the top expensive. You could wait for a sale and buy one, but what fun would that be?

With just a bit of searching I was able to find all the bits you see above for about $60.

What I used:

  1. Galvanized Trash-can
  2. Stainless Steel colander (to hold hardwood charcoal)
  3. 6 x 2″ Stainless Steel bolts and nuts (3 each to support 2 shelves inside)
  4. An empty can to hold hickory/mesquite wood-chips or pellets
  5. A sheet of thin steel and magnets for a door
  6. 2 x 14-16″ wire racks or perforated pizza pans

I even added at BBQ thermometer on the lid (I like to keep the heat below 240 or so).


As you can see I cut a hole in one side of the trash-can to control air ventilation and to be able to add charcoal as necessary (I have not needed to yet).

The colander is loaded with charcoal and placed at the bottom of the can. Allow the the coals to heat to ash, then place the can of  wood-chips/pellets right onto the coals. Cover the door and add the ribs, put the lid on the can and walk away.

Even with the door in place, there is not enough of seal on my smoker to snuff the fire – keep an eye on the temperature and open the door if your fire needs air.


As for a rib recipe, there are a million, and I urge you to make it a million and one.

For the record, here’s mine:

  1. 4 x neatly trimmed pork side or back ribs, membrane removed
  2. Dusted liberally with dried mustard powder, garlic powder, pepper, paprika, and cayenne powder
  3. Wrap tightly and refrigerate overnight
  4. When the smoker is ready, add the ribs and spray lightly with a 50/50 mixture of apple juice and vinegar (I use a squirt bottle). Repeat every 45 minutes or so for about 4.5 – 5 hours

After a few hours you should have something like this:


If you like, during the last 15 minutes or so you can add your favourite sauce and heat through.

If you made it this far, why not give it a try yourself? It’s simple, and the results are astonishing.

Now, what else can I fit in there?

Bon Appétit!


Simply, the best Spaghetti Sauce

Spaghetti Sauce

I mean no disrespect to you or your mother. Or her mother. But, my mother and her sister made a sauce which is better than any you’ve had before. I realize this is a bold statement, and I am open to the possibility that I may be wrong, (I’m not) so I urge you to give this recipe a try and let me know.

The genius of this dish is that while I respect that there is a storied history, and limitless regional variety of what is ostensibly an Italian classic, this ‘aint one of them.

My mom is from Vienna, not Sicily, and so there is no pretense of Old-World classical Italian village anything. Just pork fat goodness.

You could add fresh tomatos, mushrooms, or cellery. But why? In the words of my friend Matt who has eaten at my mother’s table: “Some people make meat sauce. Mrs. Hofstätter makes meat!”.

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