She Who Must Be Obeyed (SWMBO) - sometimes referred to as 'Er Indoors (EI) - had me hoppin'.
Friday I did ribs in the Smoker Joe. I also made polenta for the first time ever. I had put some of the small meat trimmings on the top of the smoker and they got done early on; so I chopped them up and put them in the corn meal along with butter and cream cheese and fresh parsley. I was able to hold the temp better on the Smoker Joe this time and got the ribs done to perfection 3-2-1 style. The only thing I could find in the house to wrap them with was lime flavored sparkling water and vinegar. Worked great. They came out really moist and really tender. The only reason I put them on after unwrapping was to dry them up a little. Only took half an hour so I cheated on the one.
Saturday, I did corn in the husks and a red onion on the coals of the OTG before I put on the hamburgers and roma tomato halves with herbs and cheese. I pulled the corn and onion and placed them on the cooking grill when I put on the burgers. Had baked potatoes from the nuking machine.
Yesterday, I spatchcocked a chicken and soaked it in a vinegar-based barbecue sauce after brining it for about 3 hours. I grilled it on the OTG with a bunch of ABTs. I also basted the chicken with this barbecue sauce about every half hour. This was only my second batch of ABTs and I learned that I really need to put them on something to keep them from falling between the grill rods. I put about a half a garlic bulb, crushed, and load of Texas Champagne (D.L. Jardine) hot sauce and a tbs of apple cider vinegar in the cream cheese before stuffing the jalapenos. For the second time, I learned that those damed slide lock zipper backs will NOT stay closed when you try to use them to stuff your ABTs.
I stayed so damn busy preppin' and cookin' that I forgot to take any pics . . . so, hit me with your best shots!
Friday I did ribs in the Smoker Joe. I also made polenta for the first time ever. I had put some of the small meat trimmings on the top of the smoker and they got done early on; so I chopped them up and put them in the corn meal along with butter and cream cheese and fresh parsley. I was able to hold the temp better on the Smoker Joe this time and got the ribs done to perfection 3-2-1 style. The only thing I could find in the house to wrap them with was lime flavored sparkling water and vinegar. Worked great. They came out really moist and really tender. The only reason I put them on after unwrapping was to dry them up a little. Only took half an hour so I cheated on the one.
Saturday, I did corn in the husks and a red onion on the coals of the OTG before I put on the hamburgers and roma tomato halves with herbs and cheese. I pulled the corn and onion and placed them on the cooking grill when I put on the burgers. Had baked potatoes from the nuking machine.
Yesterday, I spatchcocked a chicken and soaked it in a vinegar-based barbecue sauce after brining it for about 3 hours. I grilled it on the OTG with a bunch of ABTs. I also basted the chicken with this barbecue sauce about every half hour. This was only my second batch of ABTs and I learned that I really need to put them on something to keep them from falling between the grill rods. I put about a half a garlic bulb, crushed, and load of Texas Champagne (D.L. Jardine) hot sauce and a tbs of apple cider vinegar in the cream cheese before stuffing the jalapenos. For the second time, I learned that those damed slide lock zipper backs will NOT stay closed when you try to use them to stuff your ABTs.
I stayed so damn busy preppin' and cookin' that I forgot to take any pics . . . so, hit me with your best shots!
