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-   -   Hot Weekend on the High Plains! - w/ Pr0n (https://www.bbq-brethren.com/forum/showthread.php?t=273450)

ShadowDriver 06-29-2019 04:24 PM

Hot Weekend on the High Plains! - w/ Pr0n
 
Happy Saturday, Folks!

I've had a hankering for some of the goodies I received from Wazzufan in Brethren Trade Round 59, and CINCHOUSE signed-off on my plan for ribs and a fatty for tonight's dinner.

Found a nice rack of spares, and hit it 1/2 and 1/2 with Dizzy Dust and Batch #9 from B's Rubs.

https://i.imgur.com/V3LogW8h.jpg

https://i.imgur.com/vvzecs1h.jpg

https://i.imgur.com/OOvCFYTh.jpg

Time for the wrap with some apple sauce.

Meanwhile, I broke out a JD Hot Chub and hit it with some Spiced Apple Rub, also from B's Rubs.

https://i.imgur.com/mC4WcwFh.jpg

Good to see the kids playing nicely in the sauna.

https://i.imgur.com/rqXy5lMh.jpg

Good things yet to come.

Thanks, Wazzu!

16Adams 06-29-2019 04:27 PM

That looks like a wonderful plan. Glad Im through and drinking tea. Itís brutal out

BillN 06-29-2019 04:27 PM

Shaping up to be a delicious finish Marc.

Stingerhook 06-29-2019 04:32 PM

Nice start Marc.

chingador 06-29-2019 05:20 PM

Looking good. Enjoy. I was hoping to see some rib tips on the pit too.

PnkPanther 06-29-2019 05:33 PM

Needs more pork


Looks like nice start

ronbrad62 06-29-2019 05:45 PM

With the heat bearing down on that kettle, you may get some serious assistance from the sun. The eats look great, so far, but I know that you will leave us all awestruck with the finale pics.

ShadowDriver 06-29-2019 05:53 PM

Quote:

Originally Posted by chingador (Post 4199253)
I was hoping to see some rib tips on the pit too.

Quote:

Originally Posted by PnkPanther (Post 4199261)
Needs more pork

You're both absolutely right. I'd saved the tips from the St Louis trim (of course)...

I think I'll break out the tips and add them to the Jerk marinade in a bit (when I put in the chicken). Or, maybe I get creative with some other rubs I haven't had a chance to try yet... or some such. Who knows. Chef's snack for tomorrow.

ShadowDriver 06-29-2019 05:54 PM

Quote:

Originally Posted by ronbrad62 (Post 4199268)
With the heat bearing down on that kettle, you may get some serious assistance from the sun. The eats look great, so far, but I know that you will leave us all awestruck with the finale pics.

Luckily, the back yard is pretty well shaded after about 1530L... and your eyes are brown.

Looking forward to dinner.

Kind regards.

HogGrog 06-29-2019 05:54 PM

Looking great on the High Plains!

Hope your beer stays cold!

ShadowDriver 06-29-2019 06:04 PM

Thanks, Greg. Me, too!

Just pulled the kids from the kettle. Time for a rest before we eat.

https://i.imgur.com/e81tCIOh.jpg

Stingerhook 06-29-2019 06:12 PM

Looks fantastic Marc.

chingador 06-29-2019 06:40 PM

Quote:

Originally Posted by ShadowDriver (Post 4199274)
You're both absolutely right. I'd saved the tips from the St Louis trim (of course)...

I think I'll break out the tips and add them to the Jerk marinade in a bit (when I put in the chicken). Or, maybe I get creative with some other rubs I haven't had a chance to try yet... or some such. Who knows. Chef's snack for tomorrow.

Yessir. I absolute love rib tips. My favorite thing about buying a whole spare is getting the STL + tips. Heaven.

4ever3 06-29-2019 06:52 PM

Looks KILLER Marc!

ShadowDriver 06-29-2019 07:04 PM

Flipping through some such, I (re)discovered a caipirinha recipe...

https://i.imgur.com/hJJxSYOl.jpg

- 1/2 a lime, quartered and cut even smaller
- 1 TBsp cane sugar, turbinado if able
- 2 1/2 oz Cachaca (or white rum, if you can't get the cachaca)
- Ice

Muddle the lime with the cane sugar in the bottom of a rocks / old-fashioned glass.
Add the ice
Add the cachaca or run and stir

Enjoy the sour, but creeping sweet from the sugar flavors.
Refreshing, and not syrupy sweet like so much these days.

Takes us back to our days in Germany, when "Caipi's" were quite the rage, and very easy to find.

Prost!


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