- Mar 12, 2009
- 14,457
- 58
Well after allot of thought the wife and me tried to figure out what to give my 60 something cousin for her wedding. Now they both have all the blenders and toaster ovens that they need. So living in New York City and both being take-out warriors we thought FOOD. They are going to stay at the beach house for the weekend so we decided to fix them some fine southern Q and some other dishes to go along with the mains. So let's start with some Beef short ribs that are really long and then we will move to some stuffed pork loin and we will finish up with a fried turkey allot of this theses two have never seen yet eaten. So here's the short/long ribs with the loin all rubbed up and ready for the smoker.
Now the rub is a mixture of Old Bay and then Brown Sugar and that's it. Now for the loin it is stuffed with some baby spinach and feta cheese and rubbed with the same rub as the ribs it really is nice on pork for sure. It adds a little sweetness to the pork. So we will see what it does to the beef ribs.
Now after a couple of hours we are smoking away and making pure goodness.
Out of the smoker and ready for the cooler. Newbies this is one of the hard parts here. To see this come out of the smoker and NOT being able to dig in yet !!!!!!
The ribs out and ready for the foiling. Note the thermo meter for sizing.
Now it's out of the cooler and ready for eating.
Now for the hard part I have to choose one to go to New York and the other we can eat if we want too. Yep the small one is heading North.
This one is heading for the table and my belly.!!!!!
So the loin is being sliced and it looks pretty good.
Theses chunks are heading North for a dinner that will soon be here. Now let me tell you that theses pieces of loin were sooooo good and moist and I like the feta with the baby spinach too. The rubbed added a little sweetness here and the whole mixture of flavors was to die for. Now it's leftovers and dinner for us to another night.
Well thanks for watching the first day of cooking and it was really as better for us then it was for you. We have "smell-a-vision" and a full bellies too.
Mark
Now the rub is a mixture of Old Bay and then Brown Sugar and that's it. Now for the loin it is stuffed with some baby spinach and feta cheese and rubbed with the same rub as the ribs it really is nice on pork for sure. It adds a little sweetness to the pork. So we will see what it does to the beef ribs.
Now after a couple of hours we are smoking away and making pure goodness.
Out of the smoker and ready for the cooler. Newbies this is one of the hard parts here. To see this come out of the smoker and NOT being able to dig in yet !!!!!!
The ribs out and ready for the foiling. Note the thermo meter for sizing.
Now it's out of the cooler and ready for eating.
Now for the hard part I have to choose one to go to New York and the other we can eat if we want too. Yep the small one is heading North.
This one is heading for the table and my belly.!!!!!
So the loin is being sliced and it looks pretty good.
Theses chunks are heading North for a dinner that will soon be here. Now let me tell you that theses pieces of loin were sooooo good and moist and I like the feta with the baby spinach too. The rubbed added a little sweetness here and the whole mixture of flavors was to die for. Now it's leftovers and dinner for us to another night.
Well thanks for watching the first day of cooking and it was really as better for us then it was for you. We have "smell-a-vision" and a full bellies too.
Mark
