SmokinAl
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Well I started celebrating my birthday on Friday & continued thru Saturday.
Here's a few photo's.
I started off for lunch Friday with my all time favorite sammie.
Sardines & onions, but these are new, sardines with jalapenos.
They are killer good!
I use the whole can with the oil too.
Just need a beer to go with it.
Got the Lang fired up for a rack of ribs for dinner.
Into the smoke they go.
The rack was a little thin, it was the middle rack in a 3 pack. The one that you can't see very well.
It only took 2 1/2 hours to get done with the Lang running at 270.
Still they came out nice & juicy. I didn't sauce them until we ate.
Judy wanted to try hers without any sauce.
I like them with sauce.
She baked a loaf of Challah bread for french toast in the morning.
It makes the best french toast ever.
I sliced off 6 nice thick pieces to dry out overnight.
Here they are on the flat top. She puts cinnamon & vanilla in the egg mix to dip them in.
Then she cooks them a little & dips them again, cooks them a little more & a third trip to the dipping pool.
Here is my birthday breakfast!
OK for lunch I had some leftover ribs & a couple of beers. Now on to dinner.
It's a 2 bone Angus Ribeye roast. I put some Cajun spice on it & into a pan.
I had onion, garlic, celery, & carrots in the pan with a can of French onion soup & a little water.
Into the smoker it went, just before it was done I cooked some hash browns on the firebox in a CI pan.
They browned up real nice, that firebox gets screaming hot!
OK the roast is done. I like to leave the probe in while it rests, because it seems like if you take it out right away, juice just sprays out of the hole.
We took everything in the pan & boiled it down with some red wine.
Strained & de-fatted it for the Au Jus.
Sliced the roast in half.
Here's my birthday dinner. Prime rib, brussel sprouts in butter sauce, hash browns, Au Jus, & horseradish sauce.
Not done yet, here comes the cake.
Judy found this on the internet. It was a chocolate bundt cake stuffed with coconut & drizzled with melted chocolate.
It took her all morning to make.
I had to have a little extra chocolate on mine.
That's all folks!
I had a great birthday, no party, just Judy & I.
It was dark when we finished dessert so we lit a nice fire out back & enjoyed the rest of the evening!
Now it's going to be salads for lunch & dinner for a couple of days!
Al
Here's a few photo's.
I started off for lunch Friday with my all time favorite sammie.
Sardines & onions, but these are new, sardines with jalapenos.
They are killer good!
I use the whole can with the oil too.
Just need a beer to go with it.
Got the Lang fired up for a rack of ribs for dinner.
Into the smoke they go.
The rack was a little thin, it was the middle rack in a 3 pack. The one that you can't see very well.
It only took 2 1/2 hours to get done with the Lang running at 270.
Still they came out nice & juicy. I didn't sauce them until we ate.
Judy wanted to try hers without any sauce.
I like them with sauce.
She baked a loaf of Challah bread for french toast in the morning.
It makes the best french toast ever.
I sliced off 6 nice thick pieces to dry out overnight.
Here they are on the flat top. She puts cinnamon & vanilla in the egg mix to dip them in.
Then she cooks them a little & dips them again, cooks them a little more & a third trip to the dipping pool.
Here is my birthday breakfast!
OK for lunch I had some leftover ribs & a couple of beers. Now on to dinner.
It's a 2 bone Angus Ribeye roast. I put some Cajun spice on it & into a pan.
I had onion, garlic, celery, & carrots in the pan with a can of French onion soup & a little water.
Into the smoker it went, just before it was done I cooked some hash browns on the firebox in a CI pan.
They browned up real nice, that firebox gets screaming hot!
OK the roast is done. I like to leave the probe in while it rests, because it seems like if you take it out right away, juice just sprays out of the hole.
We took everything in the pan & boiled it down with some red wine.
Strained & de-fatted it for the Au Jus.
Sliced the roast in half.
Here's my birthday dinner. Prime rib, brussel sprouts in butter sauce, hash browns, Au Jus, & horseradish sauce.
Not done yet, here comes the cake.
Judy found this on the internet. It was a chocolate bundt cake stuffed with coconut & drizzled with melted chocolate.
It took her all morning to make.
I had to have a little extra chocolate on mine.
That's all folks!
I had a great birthday, no party, just Judy & I.
It was dark when we finished dessert so we lit a nice fire out back & enjoyed the rest of the evening!
Now it's going to be salads for lunch & dinner for a couple of days!
Al
