Howdy all!
I won! I won my very first throwdown! I won! I won! I won! People’s Choice! Hehehehehehe! I’m giddy. I’m silly and I have prepared a speech:
I would like to thank the academy, umm, wait. Wrong speech.
I would like to thank all of my SMF’ers who voted for me. I would personally like to hug each and every one of you. Not necessarily at the same time as that would be a little awkward. Anyway, thanks a bunch. I prepared a Q-view of my eventful day of smoking my ribbage and preparing side dishes, and I think you should know up front that it is really weird. Creepy is even a better way to describe what you are about to see. I play with my food. There. I said it. Let’s get this party started.
I started with a couple of racks of spare ribs. I tossed around the idea of doing them St. Louis style, but I’ve never been there. St. Louis that is. I know nothing about the place so I thought, "Hey, what a hippocrite you are for doing your ribs St. Louis style when you don’t know anything about St. Louis."
I do tend to ponder such nonsense.
Soooo, I just cleaned them up, and gave them a light rubdown. Because I was planning on using a flavorful sauce/glaze I didn’t want competing flavors. I rubbed them down with some brown mustard and salt/pepper/onion powder/garlic powder. That’s it. THAT’S BLASPHEMY! No she didn’t! Yes, yes my friends, she kept it simple.
Here’s a picture of them after they came off the grill. I used the 3-2-1 method. I smoked them for three hours using hickory on my smoker, then I foiled them and moved them to the Traeger. I didn’t want to waste my wood. Well, by gawd that sounded a little weird. I forgot to mention that I sprayed them a few times with pineapple juice while they were smoking. I lit some charcoal on the grill and after unfoiling, continued to spray and I waited til they were ready to plate to add the bourbon glaze.
Which we will get to a little later. Wow, check out that shrinkage. It must have been cold in there. LOL! Sorry, I could not resist. Blame mother nature, not me.
While all this was going on I made some windowpane potatoes, it starts like this:
Looks like a little drama unfolding in Squirrelville, hmmmm.
You have to slice you potatoes really thin, like this:
Then, pick some fresh herbs from the garden and place on top of thinly cut potatoes like so:
Then, put another thinly sliced potato on top. Here’s where it gets interesting, you have to weigh them down by putting another sheetpan on top, then a cast iron skillet or two on top of that. Bake in a 300F oven for about 20 minutes.
Then they get all brown and crispy and taste oh so yummy.
Now let’s make some peach/chipotle/bourbon glaze for our ribs. Start with a couple of these:
Hey, what’s going on here??? I see a pattern of ill repute starting with my produce. I’ll have no ill repute!
Anyway, I sauteed some garlic and added some peaches, chopped up.
Then added some of this! Woo hoo, yea man, get the good stuff too, no lame bourbon for our sauce!
Then added some of this: I noticed that Meateater used something with pomegranate in it also, he wants to be like me. Deep down inside. It’s okay Meateater, find your inner Squirrel in your happy place then go hug a tree.
Hey! Who are you and why are you in my thread? You don’t belong here!
OMG! It’s Days of our Squirrel’s Lives, or One Life to Live with a Squirrel. It does seem that a certain Squirrel has WAAAYY to much time on her hands (and bourbon too!!)
I also added lots of these - I love chipotle, and chipotle loves me. They do give me nasty gas though. Woo, nothing worse than a bad case of the hot poots! Holy cow, I can’t stop laughing. I think things and probably shouldn’t type them out. Yet another visual you could have done without. Sorry.
Okay, moving right along, I also added some black strap molasses, pineapple juice, pinch of mustard powder, worchestershire sauce, I think that’s it. I don’t measure so if you want to make this just start dumping it in a pan and let it thicken up, then strain it and simmer to reduce down.
I grilled some peaches then rubbed with a piece of ginger
and brushed a little of this on them - Thanks Piney!!!
I made some honey wheat flour pot bread and I also sliced up some veggies and grilled some skewers, both of which you can see in the final picture.
So, back to our regularly scheduled programming, what happened with the feuding couples? Well it seems Mrs. Peach and Mrs. Potato got revenge over the evil Italian hoochy mama:
Then, Mr. Potato and Mr. Peach just disappeared. Never to be heard from again. The Misses' wound up like this:
The End!!!! Thanks again for the win, it really means alot!
I won! I won my very first throwdown! I won! I won! I won! People’s Choice! Hehehehehehe! I’m giddy. I’m silly and I have prepared a speech:
I would like to thank the academy, umm, wait. Wrong speech.
I would like to thank all of my SMF’ers who voted for me. I would personally like to hug each and every one of you. Not necessarily at the same time as that would be a little awkward. Anyway, thanks a bunch. I prepared a Q-view of my eventful day of smoking my ribbage and preparing side dishes, and I think you should know up front that it is really weird. Creepy is even a better way to describe what you are about to see. I play with my food. There. I said it. Let’s get this party started.
I started with a couple of racks of spare ribs. I tossed around the idea of doing them St. Louis style, but I’ve never been there. St. Louis that is. I know nothing about the place so I thought, "Hey, what a hippocrite you are for doing your ribs St. Louis style when you don’t know anything about St. Louis."
I do tend to ponder such nonsense.
Soooo, I just cleaned them up, and gave them a light rubdown. Because I was planning on using a flavorful sauce/glaze I didn’t want competing flavors. I rubbed them down with some brown mustard and salt/pepper/onion powder/garlic powder. That’s it. THAT’S BLASPHEMY! No she didn’t! Yes, yes my friends, she kept it simple.
Here’s a picture of them after they came off the grill. I used the 3-2-1 method. I smoked them for three hours using hickory on my smoker, then I foiled them and moved them to the Traeger. I didn’t want to waste my wood. Well, by gawd that sounded a little weird. I forgot to mention that I sprayed them a few times with pineapple juice while they were smoking. I lit some charcoal on the grill and after unfoiling, continued to spray and I waited til they were ready to plate to add the bourbon glaze.
Which we will get to a little later. Wow, check out that shrinkage. It must have been cold in there. LOL! Sorry, I could not resist. Blame mother nature, not me.
While all this was going on I made some windowpane potatoes, it starts like this:
Looks like a little drama unfolding in Squirrelville, hmmmm.
You have to slice you potatoes really thin, like this:
Then, pick some fresh herbs from the garden and place on top of thinly cut potatoes like so:
Then, put another thinly sliced potato on top. Here’s where it gets interesting, you have to weigh them down by putting another sheetpan on top, then a cast iron skillet or two on top of that. Bake in a 300F oven for about 20 minutes.
Then they get all brown and crispy and taste oh so yummy.
Now let’s make some peach/chipotle/bourbon glaze for our ribs. Start with a couple of these:
Hey, what’s going on here??? I see a pattern of ill repute starting with my produce. I’ll have no ill repute!
Anyway, I sauteed some garlic and added some peaches, chopped up.
Then added some of this! Woo hoo, yea man, get the good stuff too, no lame bourbon for our sauce!
Then added some of this: I noticed that Meateater used something with pomegranate in it also, he wants to be like me. Deep down inside. It’s okay Meateater, find your inner Squirrel in your happy place then go hug a tree.
Hey! Who are you and why are you in my thread? You don’t belong here!
OMG! It’s Days of our Squirrel’s Lives, or One Life to Live with a Squirrel. It does seem that a certain Squirrel has WAAAYY to much time on her hands (and bourbon too!!)
I also added lots of these - I love chipotle, and chipotle loves me. They do give me nasty gas though. Woo, nothing worse than a bad case of the hot poots! Holy cow, I can’t stop laughing. I think things and probably shouldn’t type them out. Yet another visual you could have done without. Sorry.
Okay, moving right along, I also added some black strap molasses, pineapple juice, pinch of mustard powder, worchestershire sauce, I think that’s it. I don’t measure so if you want to make this just start dumping it in a pan and let it thicken up, then strain it and simmer to reduce down.
I grilled some peaches then rubbed with a piece of ginger
and brushed a little of this on them - Thanks Piney!!!
I made some honey wheat flour pot bread and I also sliced up some veggies and grilled some skewers, both of which you can see in the final picture.
So, back to our regularly scheduled programming, what happened with the feuding couples? Well it seems Mrs. Peach and Mrs. Potato got revenge over the evil Italian hoochy mama:
Then, Mr. Potato and Mr. Peach just disappeared. Never to be heard from again. The Misses' wound up like this:
The End!!!! Thanks again for the win, it really means alot!
