Well, I picked up some nice artichokes the other day and took some beef country style ribs out of the freezer yesterday to do for dinner.
I couldn't do it since my daughter decided to have my first grandson. Carson James.
So today I did it. I steamed the chokes with smoked butter. When they were tender I took them out cut them in half and seasoned with garlic powder and olive oil.
I put some red potatoe wedges in some olive oil and white truffle salt from a place called redstone and in to a 425* oven they went.
I rubbed the ribs with a "bonfire BBQ seasoning" from redstone and in to a 250* smoker with cherry wood in it. They cooked until they were 160* it. Took about 45 minutes. Then the chokes now brushed with olive oil and garlic, salt, and pepper, and ribs we're put on a hot gas grill that was turned to low. I brushed the ribs with evoo too and after 2-3 minutes a side dinner was done.
For dessert two home made chocolate chip cookies with vanilla ice cream in the middle.
Burp! The fat kid in me has been well Fed!
Mel
I couldn't do it since my daughter decided to have my first grandson. Carson James.
So today I did it. I steamed the chokes with smoked butter. When they were tender I took them out cut them in half and seasoned with garlic powder and olive oil.
I put some red potatoe wedges in some olive oil and white truffle salt from a place called redstone and in to a 425* oven they went.
I rubbed the ribs with a "bonfire BBQ seasoning" from redstone and in to a 250* smoker with cherry wood in it. They cooked until they were 160* it. Took about 45 minutes. Then the chokes now brushed with olive oil and garlic, salt, and pepper, and ribs we're put on a hot gas grill that was turned to low. I brushed the ribs with evoo too and after 2-3 minutes a side dinner was done.
For dessert two home made chocolate chip cookies with vanilla ice cream in the middle.
Burp! The fat kid in me has been well Fed!
Mel
