Little Joe's - Countryside, IL.

Little Joe's, a spot I consider one of the top 3 Combo stands in Chicago.. bold statement, but its all good. My homie Da Beef tipped the crowd over @ LTH off to this spot a few years ago. My first visit was unimpressive, but I gave them another chance. Glad i did, I go often, and there are good days and great days food wise. Hot dogs are solid, but the beef and the sausage is where it is at. Perfect balance, great roll that feels like it is soaked throught, but holds up. Their giardinera, I enjoy it now, the light oil base, the celery, and I beleieve they have upped their chunks of hot peppers in the mix as nowdays thick cut chunks are plentiful.


Combo, hot:

combo, hot:

combo, hot:

Little Joe's

20 West Plainfield Road

Countryside, IL.

http://www.littlejoesbeef.com

Pork Ribs and catchin' up.

Took advantage of a kind Sunday and fired up the WSM for some pork ribs - babybacks and spares. Went light on the rub directly on the meat, then rubbed in some oil and added a thin layer of rub. Wrapped em' and tossed them in the fridge for a couple hours. I ran lump apple, and touch of hickory at the end. WSM performed as always, despite 24 mph. winds. Been craving sticky ribs lately so I sauced these and was really happy. Spares were better this time around, and I am a babyback guy. Spares were meaty with a popping smoke ring, bb's were top notch as well.

Spares from Woodmans & bb's from CP Meats:

Rubbed:

Sauced:

Damn:

I did a couple of bbq competitions 2 years ago and had some fun, but also got tired. I am thinking of doing one this May, a small event closer to home. Still deciding on that.

Thankfully January & February are behind us, even though the weather was awesome those months are kind of a drag. Planning to continue my brewery search, as well as other historical spots that catch my eye. Of course some food stuff is on the horizon including my b-day weekend in March(already tabbed Topolobampo & Joes Stone Crab for 2 of the dinners), more trips out to Iowa & Wisconsin as well as central Illinois.

"Corned" Veal Breast

I had such success with the turkey breast I brined for some pastrami around Thanksgiving, plus some other basic curing projects. All successfull, and something I am finding I am good at. Past cures have been done with Tender Quick, or a sugar kosher salt cure. I did not like working with TQ, its mix of nitrites & nitrates is ok, but I dont like the salt content. I want to control the salt, sugar and spice. The answer, Pink salt # 1, a nitrate, pink in color, used for curing meats. I found some from the cats @ the wild game shop in Homer Glen, like $4 for a lb.

I threw myself a curve on this first attempt with pink salt & making "corned beef". I had a veal breast I wanted to use. A cut from under the shoulder with a couple rib bones, and a nice fat cap. I mixed the cure in a stock pot:

1/2 gallon water
2.5 tsp pink salt # 1
1/2 stick cinnamon
garlic powder
black peppercorns
pickling spice
1 cup kosher salt
1/4 cup brown sugar

I brought the above mix to a boil,a nd then let it fully cool and put in the fridge. I took the 3.5 lb veal shoulder and put it in a 2 gallon frezzer bag and poured in the cure. I cured the veal breast for 7 days, turning it every day or so. Once done I took it out of the cure and rinsed really well. I tossed it in a stock pot with some pickling spice & garlic powder. I simmered the veal breast for about 4 hours, and then pulled it out and set it to cool. I pulled the fat cap off, it had a nice thin layer of meat attached. underneath around the ribs was some fantastic veal. Cured all the way to the bone, fantastic pink color, and great corned beef flavor. Texture was perfect.

Into the cure:

Cured, 7 days:

fat cap with attached stip of meat:

great color, texture and flavor. darn juicy too:

another of the cured breast:

A winning cure that I will be putting to use in a couple weeks when I do a brisket 1/2 for corned beef for St. patty's & 1/2 for a nice pastrami. Really rewarding when a project works out.