Spare Ribs & Sausage

dirtsailor2003 said:

You should really do something about those shiny grates! The glare totally blurs out the food!

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I am still learning on it, I have a larger tray assebly to put in it and I think it will be a HUGE help with smoke, that tiny one that is in it, I can get more smoke by blowing out a match and throwing in it. AMPs was doing fine, but failed to turn the corner. Since no smoke I went ahead and wrapped it.

I have the pipe pit stoked and ready to light to finish.

Sides are simple and done, the bread is rising.

Ok, here we go again.......... I have been kicked back after lunch, didn't want to strain myself....LOL

Bread, decided to do some Honey Whole Wheat Rolls.

First ya mix 'em up, doesn't look much like bread does it.


Knead, knead, knead, roll in a ball. and put in the oiled bowl for first raise.


Hour and a half to 2 hours come back, punch down make rolls or loaf bread. Set back for second rise.




Last night I started some of my Mom's special 'Boy Scout Beans', they have to bake for 12 to 24 hours.


I also made some of my Mom's slaw, this time with a bit of ity bity apple pieces in it. Alwasy best made a day ahead so the sugar can leach out some of that good cabbage liqueur. You know I wonder why there is no cabbage booze, if the russians can make it out of taters, there should be a cabbage liqueur!


Back to the ribs!

I decided to fire up the old pit to finish the ol'ribs. I must say itr was a most excellent idea too! I forgot how I liked that old pit.


I pulled the meat and began slicing.


We are talking a perfect pull, tender and juicy..... the taste was exactly what I had attempted. The roofing contractors were all moaning and groaning..... even begging.


This one ain't purty but that is caramelation just like on a butt. If they would have had a smoke ring I coulda took first place! Family and friends thought they were good, they stood in line for go bags to take home........LOL

Here's what we started with.


Here is what is left!


They would have wiped me out but I hadn't eaten yet, one of the disadvantages of being single!

Sides sold well too!


Can't see the bread pan?


I need more practice cause I was a bit stressed during the smoke , new equipment and been awhile, dontchaknow. But Everuone seemed happy.

I didn't mention the sausage, I only have one link left of sausage. That means Porboys, gumbo and jambalayas are going to be hurting soon. I NEED some cool weather, and I need it now!!

Sorry no Bear-view, I was really surprized just to get some ribs....LOL Family ain't like guests they don't mind seconds and thirds or forths..... You can lose an arm if ya not careful reaching for food!.

Thanks for checking it out. I was extremely happy with what I got to eat.

oldschoolbbq said:

 
What

, did you have a dream last night , Kevin , them girls in 'string Bikinis' will get you all fouled-up ( happens everytime I look at a handsome Woman , I lose my mind and start tripping over everything).

Those are some nice looking Spares .

 Do them justice (as I know you will) , and I'll be in the shadows watching...

The smoke looks perfect...I like it when my Smoker starts emanating a sweet smell and there's no smoke to be seen . . . that means "Prefection"

Have fun and . . .

 

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Its all about patience. Ya know, as much as I have complained, it really wasn't that much work to fire uip the old pit. Course it sucks down a bunch of charcoal! And I wasn't firing it at 5AM either.....LOL

Thank you sir.

5oclocksomewher said:

Alright, I know I'm new to the forum, just joining this year. But I say moderators need to stop any further post on this thread in order to give Foam time to find and post this picture!!!!

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Its a PG site, I was only teasing, it was really Christy Brinkley, Alissa Milano, and Lori Loughlin and I don't remember the bikini's!

c farmer said:

 
The ribs have to be done by now, Foam.

PICS     

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Patience, patience my friend. Seems there is just too much going on here these days! <mumbles and grumbles about contractors!>

CrazyMoon said:

 
     DITTO on the question of finished pics!

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Its there, its there........ I swear but I missed alot of the finished pictrures....... sighs!

Disco said:

 
Waiting for the pictures too. A question on your homemade coffee creamer, does it involve liquid made in Tennessee that has been aged in charred oak barrels?

Disco

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Actually no, its one of the few I enjoy with Irish Dairy products. I am currently building my holidays supplies back up, needs a couple a months to smooth, don't-cha-know!

themule69 said:

 
Foam

It should be good. Do you have any temp issues with that big of a drip pan?

Happy smoken.

David 

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You know, I am currently learning this smoker, each has it own paticular quirks. I quadruple checked the temp setting and this is the coldest smoker I have ever used. It shows and has been verified with the proper temps, but its doesn't cook anything like my MES30. I know its at the right temp but it just seems to take longer. I have a corner stone brick for a hearth I am going to try in the smoker.

I was actually more worried about smoke getting by that pan as it really filled the entire level but it smoked thru. It does have the ity bity chip tray, 1/2 the size of the MES30's. That's my next thought, trading that tray out for a bigger size. I really can't complain, I have been using the cold smoker attachment with it and I really do like that combo.

To answer your question, I don't think the pan is the problem, but I have been wrong before. She's just a cold natured wench!

Oh and I assume if anyone ever wants a recipe, just ask, I think most have already been posted but I'll gladly help if you'd want. I am not a Chef just a country boy that watched and learned how to cook because I liked to get good food......LOL

c farmer said:

Wow. Looks great from the ribs to the rolls to the slaw.

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Disco said:

 
This is the kind of a meal we all dream of. Great job, Foam.

Disco

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Thank you kind sirs. The highest praise always comes from your friends.

c farmer said:

I want more info on the rolls.

Please, pretty please.

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Flyboys said:

Awesome job as usual Foam. I would like more info on them rolls too!

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Thank you Fly, I appreciate the compliment.

OK C-Man & Fly, this is outta my head.....

It’s a modified light bread roll recipe.

Ingredients

3 C                        Flour (AP, unbleached, whatever you use) Sifted

½ C                        Sugar

Large pinch         Salt (adds taste but mostly to retard the rise)

¼ C                        Crisco shortening (makes it tender) I use butter flavored

1 1/3 C                 Luke warm water

1 pkg.                   Rapid Rise yeast (or regular yeast it just rises slower)

1                            egg (cause it country rolls)

½ t                         Sugar to make the little yeasts burp and fart

¼ C                        Honey

Instructions

Preheat 350 degrees

Bloom yeast.

Sift flour, sugar, salt, and cut in shortening. Add egg and honey to yeast, mix and add to the flour, mix well and turn out and knead for 5 to 10 mins. for smooth dough.

Place in a greased bowl, cover with towel, allow to rest till doubled (1 1/2 hours).

Punch down, turn out and pinch off dough. Should make 24 large golf ball sized rolls. That’s enough for 2 each 9x13 pans. The second pan wrap tight in plastic wrap, put in the fridge and have tomorrow, Tomorrows are much better than todays! During Kneading, the dough will absorb probably 1/4 c of flour.

Place in well-buttered 9x13' biscuit pan. Cover and allow to rise till doubled. Bake for approx. 25 to 35 mins. Brush top with butter and serve.

Whole wheat rolls, substitute for 1/4 C flour, 1/4 C whole wheat flour.

Sweet Dough recipe, add 2 yolks and a pinch of nutmeg. Substitute 1 Cup of bread flour for one of the cups of AP. Experiment with different flours they really do make a huge difference, find what works for you.

Bread is like smoking, nothing to it. It takes a long time to finish but most of it is spent waiting. It just lends itself easily to smoking meats.

Note:

When I bloom yeast its to check the strength, no sense wasting it all to bad or weak yeast. I don't think most folks do it anymore, much like sifting the flour.

When you bloom yeast, I use 2/3 of a cup of water to bloom and then after adding it to the flour, I use that other 2/3's of a Cup to rinse out the rest of the bloom with water slightly more warm. Get all those good yeasts happy.

Like I said I am just an country coonazz, with no training but I did get involved with learning baking before I bought the MES and the left baking because I waned to learn to cure.