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sfprankster's (mis)adventures with a Santa Cruz Mountain Thanksgiving - Page 2

post #21 of 29

No pics please!  :yahoo:     Guess what?  I have a SC classic dot hoodie on my Christmas list.  Thought it would be perfect for this next Salmon season.

post #22 of 29
Thread Starter 

Mine's the grateful slug version :yahoo:

 

 

 

 

 

 

 

And now we return to our regularly scheduled programming... 

 

 

 

Creative cramming and placement has begun on my 18.5" WSM... 102.gif

 

...using my Disney engineering skills... :icon_redface:

 

...3 racks of beef chuck short ribs standing upright in a rib rack on the lower grate... jaw-dropping.gif

 

...the St louis ribs had to be sliced in half to fit with a few crumpled pieces of foil to keep them from touching... :rolleyes:

 

 

 

 

Coming soon...

 

...more side dishes... :icon_mrgreen:

post #23 of 29
Thread Starter 

Beginnings of another side dish...

 

..this one to have my gf's family explore a new veggie... :rolleyes:

 

 

 

Roasted Fennel

 

I picked the fennel up yesterday at the Santa Cruz farmer's market. Going to make something simple, not too difficult. 

 

 

 

 

...oven roasted with a drizzle of evoo, balsamic vinegar, salt and fresh cracked black pepper...

 

...red pepper strips...

 

...takes as little as 30-45 minutes to prepare and cook...

 

  

 

 

 

...ready for the oven...

 

 

 

...and I'll finish it with some of my caramelized onions when it comes out of the oven... 241.png 

post #24 of 29
Thread Starter 

Breakfast break

 

 

Homemade sticky buns with a burnt caramel drizzle... :drool 

 

post #25 of 29
Thread Starter 

Roasted fennel is out of the oven and ready to package for travel...

 

 

 

 

 

Money Shots Coming Soon!!!

post #26 of 29
Thread Starter 

The making of my cinque formaggio mac 'n cheese

 

 

 

Four of the five cheeses I used...

 

Clockwise from top left: irish cheddar infused with Guinness, french brie, teleme, cave aged gruyere(missing from image - parmigiano reggiano)

 

 

 

 

...beginnings of a bechamel sauce(the mother of sauces)...

 

...a butter, salt, fresh cracked black pepper and flour roux...

 

...cook just enough to remove the raw flour taste...

 

 

 

 

...some of my caramelized onions(post #5) added to the roux...

 

 

 

 

...once thickened, reduce the heat and add the cheese to melt...

 

...once the cheese has melted, a small amount of mustard will add a nice tang to the sauce...

 

 

 

 

...pour over the pasta and mix well...

 

...I used an organic penne...

 

  

 

 

 

...sprinkled paprika for some color...

 

...into a 350* oven it goes...

 

 

 

 

Sorry, no after baking pics... :cool:

 

...crush time to get everything ready and drive to my gf's brother's house... driving.gif

 

...once there, I had 9 hungry people waiting... :drool 


Edited by sfprankster - 11/28/15 at 1:55pm
post #27 of 29
Thread Starter 

And now...

 

The star and main course of our Thanksgiving dinner... :cool:

 

 

 

Hickory Smoked Beef Chuck Ribs

 

In my previous post(#5), I was able to save prep time on Thanksgiving day by trimming, rubbing, sealing the ribs and holding them in the refrigerator until I had my WSM up to temperature and the TBS rolling. 

 

The initial beginnings of my smoke at 4:40 am... :icon_eek:

 

...one rack up top...

 

..another pair of racks below...

 

 

 

 

...after an hour and a half, I had to consolidate the chuck short ribs into a rack, in an upright position, to make room on my WSM for a couple of St. Louis ribs racks...

 

...daylight, 6+ hours of hickory smoke, and the first internal temperature check...

 

...lookin' good at 180*... cow.gif

 

  

 

 

 

...ready to be wrapped in foil, towels and loaded into the cooler, for the hour ride to my gf's brother's house...

 

  

 

  

 

 

 

 

 

Sorry, no plated pictures...

 

9 hungry people were waiting and ready to eat an hour before I arrived with all the food... :rolleyes: 


Edited by sfprankster - 11/28/15 at 4:20pm
post #28 of 29
Ribs look great! Nice smoke!
post #29 of 29
Thread Starter 

Thanx!!!

 

 

All but one of my gf's family had never had chuck short ribs before... :tongue:

 

I'm smoking the last rack today, I purposely left at home, since I knew there would be no leftovers... :rolleyes: 

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