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It's been a while - ribs, sausage and pulled.

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  • It's been a while - ribs, sausage and pulled.

    My Dad built me my offset smoker about 15yrs ago. With just me and the wife, I usually just use the Weber if I want to do a rack of ribs or whatever. Unfortunately my Dad passed away unexpectedly in July and this past weekend I decided it was time to fire up the big pit again. Invited some friends over and did a couple racks of St. Louis ribs, some jalapeņo and cheese sausage, a small pork butt and some baked beans. I also have a Serrano pepper plant that is going crazy. Found a recipe on the web for a pepper relish so whipped a jar if that as well. It was amazing on a pulled pork sandwich and no too too hot. I have to say, probably one of the best meals I've ever put together. I think he would be proud. [emoji846]








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  • #2
    Damn nice cookin...
    My stick burner doesn't see as much action as it did when there were more folks at my house...
    Looks like you haven't lost the knack...
    Craig
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    • #3
      Looks awesome!
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      • #4
        looks great Justin!
        ~ George Burns

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        • #5
          Looks great Justin. Sorry to hear about your Dad... a fine tribute to him!


          Drinks well with others



          ~ P4 ~

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          • #6
            Nice work! Tell us more about your relish. Did you have a specific recipe?
            sigpic

            Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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            • #7
              Originally posted by jwbtulsa View Post
              Nice work! Tell us more about your relish. Did you have a specific recipe?


              I found it online somewhere. It was for jalapeņo relish but I just used the serranos. I had. From what I remember it was very simple.

              Serrano or jalapeņo peppers. I put them along with a little red bell pepper in the food processor and pulsed until they looked right. Put them in a jar. On the stove I had 1 cup of vinegar and 1 cup water, 1/2 cup sugar and tablespoon of salt. Brought to a boil and poured over the peppers in the jar. Let it cool on the counter and then put in fridge till ready to eat.


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              • #8
                Awesome job!!! Sorry for your loss but I bet he was smiling down on you the whole time..,
                Ken


                I Should Have Been Rich Instead Of Being So Good Looking

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                • #9
                  Originally posted by Justin View Post
                  I found it online somewhere. It was for jalapeņo relish but I just used the serranos. I had. From what I remember it was very simple.

                  Serrano or jalapeņo peppers. I put them along with a little red bell pepper in the food processor and pulsed until they looked right. Put them in a jar. On the stove I had 1 cup of vinegar and 1 cup water, 1/2 cup sugar and tablespoon of salt. Brought to a boil and poured over the peppers in the jar. Let it cool on the counter and then put in fridge till ready to eat.


                  Sent from my iPhone using Tapatalk
                  A classic pickle recipe...Very nice...Personally I would skip the sugar and let the peppers taste like peppers...
                  Craig
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                  • #10
                    Originally posted by SMOKE FREAK View Post
                    A classic pickle recipe...Very nice...Personally I would skip the sugar and let the peppers taste like peppers...


                    I may have to do that next time. I really like this relish but for as many serranos I put in there, the sugar balances it out and it's not that hot. Lord knows I am going to have plenty more peppers moving forward.


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                    • #11
                      Nicely done
                      Jim

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                      • #12
                        Originally posted by SMOKE FREAK View Post
                        A classic pickle recipe...Very nice...Personally I would skip the sugar and let the peppers taste like peppers...


                        I may have to do that next time. I really like this relish but for as many serranos I put in there, the sugar balances it out and it's not that hot. Lord knows I am going to have plenty more peppers moving forward.


                        Sent from my iPhone using Tapatalk

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                        • #13
                          very nice
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