Haha, don't be scurrrd and try it. Just do 2 tablespoons of pepper and not 3. Anywho, gonna do some spare ribs and sausage this next weekend

 

I'm HOPING Sunday is nice enough to use the smoker. If so it'll be a 6-8lb Boston pork butt.

 

Did you get the weather you wanted?


I smoked some ribs and habanero sausage yesterday

 

 

last night I made a chicken enchilada soup in the slow cooker


I cant wait for the weather to get just a bit better so I can fire up the grill.....however, as I type this I am reminded that my grill is in serious need of love and I meant to get in touch with the manufacturer about warranty parts in the fall.

 

Last night was Lamb, tendori chicken, Tri-tip with garlic mashed potatoes. With some appetizers.


Tonight, Fajita steak tacos?

 

Ribs were hickory smoked for 2.5hrs, wrapped 2hrs then unwrapped, grilled and sauced for 20min. I planned to grill and sauce them for an hour but during the transfer out of foil they fell apart so they were already done.

 

were those sausages in the smoker too?

 

 

the best sausage I ever had was from a ginormous pile of them that were in a huge smoker at a vendors plant in Texas a few years ago. I'd go back just for that

 

I did. It was a random blizzard the night before but by noon the next day it was sunny and 40 with no wind. Worked for me.

I pulled a rack of ribs out of the freezer and also snagged a 5lb Boston pork butt from the butcher. That's as big as he had. :/

Anyway, I did the mustard coating then the rub. I used a blend of 5 different kinds of mustard. The rub was of my own design. Paprika based with garlic, onion, cayenne, grinded dried oregano and mustard/celery/cumin seeds, salt, pepper, and dark brown sugar. There was some other stuff in there as well. Like curry and ginger powder.

Anyway I applied everything to the meats, wrapped them up tight in plastic wrap, and let them sit overnight.

From the rub base I made three different BBQ sauces. One mustard based, one ketchup based, one vinegar based. The latter being used with some apple juice as a mop.

The ribs went for roughly 7 hours at 225* and the pork butt a little over 8. No 3-2-1 or anything fancy. Also I only used apple wood.



For the ribs I let them sit while I heated up the gas grill. I cooked them on super high heat for 3 minutes on each side after being coated in the tomato based BBQ. The sauce got nice and burnt which is what we like.



And I totally didn't take a picture of the pulled pork. They were both good. Although when I do it again I won't be using nearly as much rub.

 

On the ribs?

 

In general but yea the ribs was too much. The butt had a lot too but it just melted into the meat.

 

Either veggie soup or chicken. I need to branch out for my weekday meals.

 

Yeah I've done the thick rub on ribs quite a bit but after this last weekend I think I'm gonna let the ribs speak for themselves from now on. I went real light on the rub but added a little more brown sugar than normal on the wrap. I also did rebel IPA instead of apple juice in the wrap because I was out of apple and that's what was in my hand.

Thinking about recreating a burger I like called the Chop House Cheddar burger from whataburger or grilling a rack of pork this weekend. I've been hungry all day just imagining it

 

Jameson and burgers for today

 

Probably just a bottle of wine for me tonight.

 

 

Pepperoni, sausage and Mac n cheese

 

 

it was delicious

 

That actually looks amazing

 

Did you ever get a KitchenAid? If so why aren't you making pizzas yet?

 

No, not yet. The wife has a restaurant for all my short comings

 

Come again?

 

Tonight: hockey, beer, totinos pizza rolls, cheese sticks. Dinner of champions.

 

Wife has a restaurant which has everything I don't have at home. I'm just a lazy bastard sometimes but I'll get one when I come across another 150 off sale

 

 

You own a restaurant?!

 

Not completely. We have 25% of it now but the FIL is going to sell us his % after his mom passes. She's 87 and still shows up for work everyday, it keeps her busy


It's no Cheesecake Factory but it has been around for 30 years

http://www.papadantes.com/main.php

 

Nice! If ever in need of updating that website lmk

 

Lol, I know. It's terrible but was done for free. They took some pics of the food a few weeks ago to update it but we'll see how that comes out

 

Turkey burger/sub thingy's

 

Endless supply of large cucumbers?

 

Hickory smoked ribs and sausage tonight and rack of pork and sausage mañana

 

 

Making some chili but I think I fucked up on the spices. Something is off compared to last time I made it.

 

Chili

 

So yeah too much spice. And I probably should have added some beer. Still good but nothing special.

 

Well I did a smoked chiopotle chicken yesterday. Brined overnight then stuffed with garlic, onion, red pepper, and lemon chuck that had been tossed in melted butter and Tabasco chipotle sauce. On the outside I just sprayed a mix of oil and chipotle sauce every hour. 250* for 4.5~5 hours.

Turned out great!