Tweet
Haven't been around for a while, a planned family visit this weekend had me in the flower beds, pressure washing, and painting before their arrival.
So how do you feed 12? Cook with fire. Here's me weekend cooks, tomorrow is leftovers!
Friday was two beer can yard birds, Mad Hunky brined, dusted with my GP rub, indirect on kettle with Kingsford Competition and hickory chunks. A tad more than two hours...
Today was ribs, beans and coleslaw.
Trimmed the racks up, Hunky dusted with some brown sugar added in...
Trimmed out the tips...
While the ribs and tips were on, got some ABTs going.
Used "long hot peppers". Really no idea WTF they were, that's what the grocery store sign said. Got them cuz most of the family said they didn't like jalaps.
Stuffed them with a cream cheese, Mexican 4 cheese blend, JD sausage, chorizo, minced onion and garlic. Wrapped with prosciutto (love that stuff!)
1.5 hours for the tips...
Diced up about a cup for the beans. Chunked the rest, tossed with sauce for some awesome meat snacks (no pics, booooo!).
Pulled the ABTs after about 1.5 hours. SOOOOOOO good!
Did the ribs 2.5 - 2 - 1, used oak splits, kept about 250, no spritzing, used a splash of Sprite in the foil.
Got the last rack sliced before I realized I didn't have any finished ribs pics. Pushed them back together for this...
And this...
4 racks sliced up, ready to serve...
A big HELL YEAH for sweet magnolia and her cheesecake stuffed peaches: http://www.smoked-meat.com/forum/sho...hlight=Peaches
Followed her recipe to the letter... These things ROCKED!
I'm exhausted. Tomorrow, I do NOTHING!
So how do you feed 12? Cook with fire. Here's me weekend cooks, tomorrow is leftovers!
Friday was two beer can yard birds, Mad Hunky brined, dusted with my GP rub, indirect on kettle with Kingsford Competition and hickory chunks. A tad more than two hours...
Today was ribs, beans and coleslaw.
Trimmed the racks up, Hunky dusted with some brown sugar added in...
Trimmed out the tips...
While the ribs and tips were on, got some ABTs going.
Used "long hot peppers". Really no idea WTF they were, that's what the grocery store sign said. Got them cuz most of the family said they didn't like jalaps.
Stuffed them with a cream cheese, Mexican 4 cheese blend, JD sausage, chorizo, minced onion and garlic. Wrapped with prosciutto (love that stuff!)
1.5 hours for the tips...
Diced up about a cup for the beans. Chunked the rest, tossed with sauce for some awesome meat snacks (no pics, booooo!).
Pulled the ABTs after about 1.5 hours. SOOOOOOO good!
Did the ribs 2.5 - 2 - 1, used oak splits, kept about 250, no spritzing, used a splash of Sprite in the foil.
Got the last rack sliced before I realized I didn't have any finished ribs pics. Pushed them back together for this...
And this...
4 racks sliced up, ready to serve...
A big HELL YEAH for sweet magnolia and her cheesecake stuffed peaches: http://www.smoked-meat.com/forum/sho...hlight=Peaches
Followed her recipe to the letter... These things ROCKED!
I'm exhausted. Tomorrow, I do NOTHING!
![](http://weathersticker.wunderground.com/weathersticker/big2_cond/language/www/US/UT/Provo.gif")
Comment