Happy Birthday Johnny! I hope you had a wonderful birthday.
ribs, huh, not really what was in my weekend plans but I can adapt
Been a busy weekend, yesterday had stuff that needed to be done in the morning, knew I had to kayak today. So needed to think ahead to tonight's dinner, needed something that was going to be quick.... yesterday was cool so it seemed like a good day to make some pasta sauce.... ribs - ahhh, I saw a post on serious eats awhile ago - Grilled sunday gravy.....
so here goes.........
a bunch of tomatoes onto the MAK, s&p & evoo drizzed on, on smoke for a bit, ramp up the temp and let them get nice and roasty
the meats..... made some meatballs, rolled up some beef for braciole (bread crumbs, lots of parm, garlic &I, hot italian sausage and the ribs (just salt & pepper on the ribs)
been playing with the weber some (still haven't really figured it out) - the meats onto the weber just to brown, a handful of oak pellets
Some onions, evoo into a pan, then some garlic, some herbs, add a can of tomato paste. Skinned and then hand crushed the tomatoes into the pot for the pasta sauce base
cut up the ribs into single pieces then into the pot, added the sausage and let simmer for a few hours, added the braciole and meatballs for awhile
into the fridge overnight
today.... beautiful day, little windy, could see Long Island, bit of a parking problem
Used hoisin, molasses, and mustard for glue. Used money and Obie cue mixed. Cooked Sparky style at 250 degrees. Total time was 4.5 hours. Tender and juicy, but not fall off the bone, though I did push it a little.
Wife told me we had company coming (plan for 10 adults and 6 kids for dinner.. ok ribs works for that) I was going to use the MAK but she said she liked the drum ones last time.. tough decisions had to be make... so I did 2 racks on each using everything exactly the same.
Seasoned with Smoking guns hot and some LL w/pepper
Put 2 on the drum runing at 225 (with some hickory pellets in the mix.
2 hours in and added the chicken legs. Marinated with some salad dressing and garlic dude dust for a few hours. (love the leg rack..)
Also one of the friends is a vegetarian and gluten free... so I seasoned tofu with steak seasoning (double secret) and in the smoker box for an hour. Cubed it and mixed with tomatoes and fresh basil. Stuffed in a sweet pepper and onto a new rack that has never touched meat (nice challenges.... gotta love freinds!)
Foiled the ribs and put the twice baked potatoes on the top rack (no pictures of them.. too busy with all the people and kids running around.) They had cream cheese sour cream, sharp cheese, dude dust and the potatoes mixed in and stuffed back inside with some bacon.
Out of the MAK, out of the foil to set for 15min:
Out of the foil on the drum and chicken done:
We were split with who liked the ribs from each.. it was pretty funny. An awesome night with friends and food!
Happy birthday Mr. Trigg! I hope I can pass down the knowledge that I have learned from your cooking to the next generation of master BBQ'ers
Baby Back Ribs with garlic mash, garden fresh carrots and salad
Three babies, the top one with gunpowder/hasty bake, middle with Plowboys Bovine Gold, the bottom one with Money/Head Country Championship rub.
On to the UDS with a good handful of apple pellets for some smoke love.
We're lookin' good...
Foiled for an hour then back on the grill for some Bulldog sauce for the last half hour.
All sliced up and ready for the crowd.
Plated ribs with garlic mashed potatos, garden fresh carrots with a nutmeg honey butter glaze, garden fresh salad with ground cherries and tomatoes.
On to the dessert.....
This is called "Magic Peach Dessert" with Peche Lambic infused creme fraiche.
It starts out with a custard dish turned upside down in the center of the pie plate.
Skinned, sliced peaches fill the pie plate with a dusting of cinnamon. Melted currant jelly is poured over the peaches and then coverd with shortcake dough rolled and tucked to the inner edges of the pie plate.
Out of the oven for a very short rest.
Then a platter is placed over the pie plate and quickly inverted. The pie plate's still in place. Wait! What's that? The once empty custard cup is full of juice. Hey, I know magic when I see it!
We are off to SeaWorld early this AM for a day trip, so here we go. I wanted to get it done this AM instead of late this evening. I also wanted to do a summary and comments on each but have already run out of time.