Yep....Fat Dog Approved...that's what this is all about. As has been noted, Bianca (AKA the fat dog) rules the roost around here. This seems to be a common theme among a large number of the members here...the puppies rule the house. Bianca is used to having regular gatherings in the Spring and Summer where her loyal subjects come and bestow their honors on her. She gets to see her favorite peeps, nibble on some food she shouldn't be eating, and hopefully the protein will be of the bovine sort and attached to a large bone. Gatherings have been limited this year and she laid down the law that we were to find some folks that have been very cautious throughout this entire pandemic melee, host a meal, and it must be beef with large bones. Being the loyal subject I am, I obeyed the command. Six friends came over and I smoked three racks of meaty beef back ribs and put together a pretty nice meal.
Here is the queen laying down the law of the land
The ribs. These come two slabs to a package but I took the smallest slab out, vac sealed it, and put it back in the freezer for another day
The 3 slabs. Total is about 15 pounds
Apply a nice dose of PitFaced On Point rub
And onto the Rec Tec. Was too bloomin' hot to stand over the T-Pit all day, plus I had a bunch of other things I needed to do.
Got the 5-cheese cream sauce going for the jalapeno bacon mac & cheese
Bacon crumbles frying up
All the goodies into a large pot
Mixed and set aside to put on the grill later
Made some tzatziki sauce as a dip for fresh veggies that folks are bringing from their gardens
Ribs about 3 hours in
Appetizer spread. As stated, it's wicked hot so everything is just fresh veggies and fruit. Cool and refreshing components only.
Ribs are done. Turn the heat down to 180 just to keep them warm till dinner time
In the house and ready to start slicing
Kinda pretty looking. Like the smoke ring
The whole spread. Cole slaw with fresh garden grown tomatoes bottom left, an amazing Greek salad that Jodi made bottom right, the small red bowl has a fantastic beef based sauce I made for dipping the ribs into....WOW!!
Money shot: my dinner plate
Dan with a big ol' rib and Evelyn says they are finger licking good. Folks seem happy
Then of course Rick performed the post-dinner concert. I recorded a couple of videos but they are too large for the server to process. Bummer....
To date I still do not have a lot of experience with beef ribs but they get better every time. These were absolutely outstanding!! Without question the best ribs I've ever cooked, bar none. That was the general feeling across the board. Out of 15# of ribs (21 ribs total), there were only 2 left. The mac & cheese was off the charts. That sauce was so rich, decadent, and flavorful I couldn't have been happier, being that it was a variation that I'd never made before. Add to that the bacon and jalapenos, it was a rock star. Pete is Greek and fully embraces the cooking culture, as has Jodi, especially since they have been married for 34 years. She does a really good job in the kitchen and that salad she made was otherworldly!! I've never had anything like that before but if she keeps making that, they are welcome at our house every day All in all, a super good meal and it was nice to share with friends who we know have taken all of the necessary precautions to stay safe. Scary part is that I have a 25# standing rib roast they want me to do. I'm dying to do it but have been holding off til the pandemic calms down because I'm just not keen on cooking a roast that big for only 8 people. It's starting to look like they might get their way in a couple weeks though. Every time I open that freezer the roast just screams at me to cook it...so I might just have t do it.
This one is a wrap. Our first pseudo "party" of the year and it was a huge success. See y'all on the next one
Robert
Here is the queen laying down the law of the land
The ribs. These come two slabs to a package but I took the smallest slab out, vac sealed it, and put it back in the freezer for another day
The 3 slabs. Total is about 15 pounds
Apply a nice dose of PitFaced On Point rub
And onto the Rec Tec. Was too bloomin' hot to stand over the T-Pit all day, plus I had a bunch of other things I needed to do.
Got the 5-cheese cream sauce going for the jalapeno bacon mac & cheese
Bacon crumbles frying up
All the goodies into a large pot
Mixed and set aside to put on the grill later
Made some tzatziki sauce as a dip for fresh veggies that folks are bringing from their gardens
Ribs about 3 hours in
Appetizer spread. As stated, it's wicked hot so everything is just fresh veggies and fruit. Cool and refreshing components only.
Ribs are done. Turn the heat down to 180 just to keep them warm till dinner time
In the house and ready to start slicing
Kinda pretty looking. Like the smoke ring
The whole spread. Cole slaw with fresh garden grown tomatoes bottom left, an amazing Greek salad that Jodi made bottom right, the small red bowl has a fantastic beef based sauce I made for dipping the ribs into....WOW!!
Money shot: my dinner plate
Dan with a big ol' rib and Evelyn says they are finger licking good. Folks seem happy
Then of course Rick performed the post-dinner concert. I recorded a couple of videos but they are too large for the server to process. Bummer....
To date I still do not have a lot of experience with beef ribs but they get better every time. These were absolutely outstanding!! Without question the best ribs I've ever cooked, bar none. That was the general feeling across the board. Out of 15# of ribs (21 ribs total), there were only 2 left. The mac & cheese was off the charts. That sauce was so rich, decadent, and flavorful I couldn't have been happier, being that it was a variation that I'd never made before. Add to that the bacon and jalapenos, it was a rock star. Pete is Greek and fully embraces the cooking culture, as has Jodi, especially since they have been married for 34 years. She does a really good job in the kitchen and that salad she made was otherworldly!! I've never had anything like that before but if she keeps making that, they are welcome at our house every day All in all, a super good meal and it was nice to share with friends who we know have taken all of the necessary precautions to stay safe. Scary part is that I have a 25# standing rib roast they want me to do. I'm dying to do it but have been holding off til the pandemic calms down because I'm just not keen on cooking a roast that big for only 8 people. It's starting to look like they might get their way in a couple weeks though. Every time I open that freezer the roast just screams at me to cook it...so I might just have t do it.
This one is a wrap. Our first pseudo "party" of the year and it was a huge success. See y'all on the next one
Robert
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