Every fall I host a BBQ for my golf league. The following is what I made for them.
I needed ribs for a couple of purposes, and I also wanted to try smoking them 275 because that has been a hot (pun intended) topic lately. One of the racks of ribs was going to be for the Wicked Baked Beans, so if it didn't turn out they way I liked it would still be okay. Here is the rack after 1.5 hours at 275.
It was just starting to pull back from the bones and a good amount of the fat had been rendered. So far I was impressed.
For the hour in foil I placed in the liquid butter, some brown sugar, and a little bit of apple juice.
Here is what it looked like after its hour in foil.
As you can see, it was pulling back even further.
While that rack was back in the smoker for the last hour, I went about prepping the rest of the dinner.
Completely ripping off the wings found here I started my marinade.
Here is my setup. I grabbed a wing from the tray, injected, and set them in the roasting pan (I was out of baking sheets at this point in time).
The wings got a final dusting with Tony Chachere's and went back into the fridge while I did more prep.
The 275 1.5-1-1 ribs were ready for inspection.
To be honest, I liked how more fat was rendered, but (and this is STRICTLY A PERSONAL PREFERENCE) I just don't like foiled ribs. I don't like the "steamed" factor. Still, they were great for the Wicked Baked Beans!
The boys in my golf league like my smoked meatballs (ground pork, ground beef, bread crumbs, seasoning, herbs, cheese, etc. I don't really have a recipe, I just use what is on hand and I don't really measure) so I made some of those up as well. These would be smoked at 275 for 2 hours.
Pork shot time! I made three types, and I used the bacon I made here. I tried to show the stages of production below, working from bottom to top. The first column on the left is the basic pork shot, consisting of kielbasa, bacon, brown sugar and bbq rub mix, and cream cheese. This was indicated by having only one toothpick.
The middle column (indicated by two parallel toothpicks) is the spicy version. It has a jalapeno added in.
The third column is the extra spicy version. These were indicated by having two perpendicular toothpicks, and instead of using kielbasa I used andouille.
WHEW! Here I was, prep almost complete. Luckily, all of these would cook for the same amount of time at the same temperature (275 for 2 hours).
Okay, so here was our evening!
First course: Pork Shots and Chicken Wings!
Second Course: Smoked Meatballs with Homemade Marinara Sauce and a Chipotle Slaw. For the slaw I googled Marzetti's Slaw and added chipotle seasoning. The boys were big fans.
Third Course: Ribs and Beans! For the ribs, I just cooked them for 5 hours at 275, no foil.
Fourth Course: Pastrami! You can see here how I made the Pastrami. I offered different types of breads, cheeses, and condiments and the boys all made their own pastrami sandwiches to their likings. I also had mac and cheese. Unfortunately, we were "well into the evening" at this point
, and this is the only shot I have of the fourth course.
It was a great way to end our summer!
I needed ribs for a couple of purposes, and I also wanted to try smoking them 275 because that has been a hot (pun intended) topic lately. One of the racks of ribs was going to be for the Wicked Baked Beans, so if it didn't turn out they way I liked it would still be okay. Here is the rack after 1.5 hours at 275.
It was just starting to pull back from the bones and a good amount of the fat had been rendered. So far I was impressed.
For the hour in foil I placed in the liquid butter, some brown sugar, and a little bit of apple juice.
Here is what it looked like after its hour in foil.
As you can see, it was pulling back even further.
While that rack was back in the smoker for the last hour, I went about prepping the rest of the dinner.
Completely ripping off the wings found here I started my marinade.
Here is my setup. I grabbed a wing from the tray, injected, and set them in the roasting pan (I was out of baking sheets at this point in time).
The wings got a final dusting with Tony Chachere's and went back into the fridge while I did more prep.
The 275 1.5-1-1 ribs were ready for inspection.
To be honest, I liked how more fat was rendered, but (and this is STRICTLY A PERSONAL PREFERENCE) I just don't like foiled ribs. I don't like the "steamed" factor. Still, they were great for the Wicked Baked Beans!
The boys in my golf league like my smoked meatballs (ground pork, ground beef, bread crumbs, seasoning, herbs, cheese, etc. I don't really have a recipe, I just use what is on hand and I don't really measure) so I made some of those up as well. These would be smoked at 275 for 2 hours.
Pork shot time! I made three types, and I used the bacon I made here. I tried to show the stages of production below, working from bottom to top. The first column on the left is the basic pork shot, consisting of kielbasa, bacon, brown sugar and bbq rub mix, and cream cheese. This was indicated by having only one toothpick.
The middle column (indicated by two parallel toothpicks) is the spicy version. It has a jalapeno added in.
The third column is the extra spicy version. These were indicated by having two perpendicular toothpicks, and instead of using kielbasa I used andouille.
WHEW! Here I was, prep almost complete. Luckily, all of these would cook for the same amount of time at the same temperature (275 for 2 hours).
Okay, so here was our evening!
First course: Pork Shots and Chicken Wings!
Second Course: Smoked Meatballs with Homemade Marinara Sauce and a Chipotle Slaw. For the slaw I googled Marzetti's Slaw and added chipotle seasoning. The boys were big fans.
Third Course: Ribs and Beans! For the ribs, I just cooked them for 5 hours at 275, no foil.
Fourth Course: Pastrami! You can see here how I made the Pastrami. I offered different types of breads, cheeses, and condiments and the boys all made their own pastrami sandwiches to their likings. I also had mac and cheese. Unfortunately, we were "well into the evening" at this point
It was a great way to end our summer!
