JazzyBadger
Quintessential Chatty Farker
So I've been hankering for some ribs for about a month, and I've wanted to make Wampus beans for a looong time now. Finally got my wish a few days ago, and ate GOOD.
Started with making some maple sausage a few days before the cook:
Added all the ingredients together and made a paste, ground up the pork, and added the paste in layers as I kneaded it into the pork.
Done and done:
Day before the big rib cook I cooked up the fatty right quick on the Kettle.
Next day came around - whipped up some buttermilk coleslaw, and I started the beans. Started by breaking the fatty down in the food processor:
Cooked up the bacon, threw the veggies into the pot after I pulled the bacon out:
Cooked up the beans in the pressure cooker - added some Famous Dave's Thick and Sassy, frozen peaches, bourbon, and all the other good stuff in the recipe found here: http://www.bbq-brethren.com/forum/showthread.php?t=109907
End result:
Set that in the oven, and I started on the ribs.
Now, as some may know I'm not a communist. Because of this I do not take membranes off, I do not trim. I MIGHT trim if I plan on doing something special with the meat in the next day, but I don't mind spitting out bits of cartilage. It's part of the primal instincts I harbor. I make grumbly, gnawing noises, spit the pieces out on the plate, sometimes the floor, wipe my hands clean on my hair, and then beat my chest and let out a most bodacious roar. Anyway, I digress.
Most of my family hates spares, be they trimmed, untrimmed, whatever. They like country style, so I made some of those up too.
Hit the spares with some Plowboys jerk, and the country with some Yardbird. My Mudda bought me some of this the last time she was at the mall, and so I figured why the Hell not?
Pit came up to temp. Threw the beans on Big Spidey on the bottom grate to catch the drippings. Put some country ribs along the outside edge of the bottom rack, rolled up the spares and skewered them, and threw them all on the pit. This was taken a couple of hours into the cook when I was rotating the country ribs:
Whipped up a glaze with a lot of pepper jelly, and some homemade B.B.Q. sauce I had in the refrigerator. Pulled the beans off, laid out the spares, and glazed it all up to cook for about 15 minutes more.
Finished products:
I had preheated a cast iron skillet in the oven, and whipped up some cornbread batter. Pulled the skillet from the oven, melted some butter in there, threw the batter in, and tossed it on a freaking HOT Kettle. Cornbread was done in about 20 minutes. It was ready as soon as I went out to check on it after I had pulled the ribs:
Put it together, and here's what you get:
After dinner I whipped up some hot fudge topping:
While that was cooling I pulled out the ingredients for some ice cream:
Tossed it all into my Blendtec, and made up some ice cream sundaes for the family.
A meal enjoyed by all.
Thanks for looking.
Started with making some maple sausage a few days before the cook:
Added all the ingredients together and made a paste, ground up the pork, and added the paste in layers as I kneaded it into the pork.
Done and done:
Day before the big rib cook I cooked up the fatty right quick on the Kettle.
Next day came around - whipped up some buttermilk coleslaw, and I started the beans. Started by breaking the fatty down in the food processor:
Cooked up the bacon, threw the veggies into the pot after I pulled the bacon out:
Cooked up the beans in the pressure cooker - added some Famous Dave's Thick and Sassy, frozen peaches, bourbon, and all the other good stuff in the recipe found here: http://www.bbq-brethren.com/forum/showthread.php?t=109907
End result:
Set that in the oven, and I started on the ribs.
Now, as some may know I'm not a communist. Because of this I do not take membranes off, I do not trim. I MIGHT trim if I plan on doing something special with the meat in the next day, but I don't mind spitting out bits of cartilage. It's part of the primal instincts I harbor. I make grumbly, gnawing noises, spit the pieces out on the plate, sometimes the floor, wipe my hands clean on my hair, and then beat my chest and let out a most bodacious roar. Anyway, I digress.
Most of my family hates spares, be they trimmed, untrimmed, whatever. They like country style, so I made some of those up too.
Hit the spares with some Plowboys jerk, and the country with some Yardbird. My Mudda bought me some of this the last time she was at the mall, and so I figured why the Hell not?
Pit came up to temp. Threw the beans on Big Spidey on the bottom grate to catch the drippings. Put some country ribs along the outside edge of the bottom rack, rolled up the spares and skewered them, and threw them all on the pit. This was taken a couple of hours into the cook when I was rotating the country ribs:
Whipped up a glaze with a lot of pepper jelly, and some homemade B.B.Q. sauce I had in the refrigerator. Pulled the beans off, laid out the spares, and glazed it all up to cook for about 15 minutes more.
Finished products:
I had preheated a cast iron skillet in the oven, and whipped up some cornbread batter. Pulled the skillet from the oven, melted some butter in there, threw the batter in, and tossed it on a freaking HOT Kettle. Cornbread was done in about 20 minutes. It was ready as soon as I went out to check on it after I had pulled the ribs:
Put it together, and here's what you get:
After dinner I whipped up some hot fudge topping:
While that was cooling I pulled out the ingredients for some ice cream:
Tossed it all into my Blendtec, and made up some ice cream sundaes for the family.
A meal enjoyed by all.
Thanks for looking.
