Friday Night Steak (ON A STICK) {filled with photos}

I skipped outta work early on a beautiful, butt windy day in Wisconsin...

...to prepare a big ol' rack of BEEF RIBS...

Today/tonight, I'm using the Steven Raichlen "Lone Star Ribs" recipe,

butt i'm changing it a bit.
'stead of Lone Star Beer for the moppin' juice, I'm using Sol Mexican Beer.
Why? Because i don't have/can't get Lone Star and cuz I like Sol.
I fact, I LOVE Sol. I'm thinkin', anything with Sol has got to be good can you dig it?

I know you can.
I made the rub a while ago (yes, i've done these before) so i'll just season the two half rack generously.

ALL sides...


I then tightly wrapped the beef sticks in Saran and cooled in the fridge until time to fire up the smoker.
Gonna use the Kettle equipped with the smokerplate for this cook tonight.
Wanna eet 'bout 7, so i figure they'll cook 'bout 4 hours. Gettum on at 3pm would be ideal.
OK... a little after 3 and they're ON!

The smoke wood of choice today is Pecan. Mellow and great with beef ribs.
Now, every 20 to 30 minutes, I'll slap on some moppin' juice...
225'F to 275'F would be perfect...


lost track of time when this photo was taken, butt i'm sure it was near the end of the cook...

while the BRibs were finishing, i sliced some small russets into Hasselbacks and buttered'um up for the oven.

turn the warming tray of the oven on then brought the sticks in the house and rested them in the WT.


They seemed done just under 4 hours. The kettle's temp was a pretty consistant 275'F throughout the cook.
While the ribs rested, the Hassels were gettin' close to it's finish line... so I topped'um with YummYstuff.

Then back in the oven they went. (YummYstuff= melted butter with seasoned Panko) ((forgot the minced gaalic )
Ok... nearing the end of all this goofiness, JazzKitten sautéed some onions and mushrooms to top a bunch of steamed asparagus.
(sorry, no photo of that during the process of cookin')
Butt, the Hasselbacks are done! YaY!

and the beef was remove from the warming tray and sliced...

Grab a coupla plates and LET'S EET!



I sure do enjoy skippin' outta work early... 'specially when i can cook something that turns out as good as this dinner did
I thank you for swingin' by, I appreciate your time.
Have a GREAT weekend!


"One cannot think well, love well, sleep well, if one has not dined well."
Virginia Woolf 1882 - 1941

Thank you everyone for your kind comments, i appreciate it very much:-D
Yes, Hasselbacks are quite simple to make, I use a wood spoon on each side of the potato when cutting... the spoons keep the sharp knife from cutting thru the potato. Then, dizzle melted butter and bake. Half way to 3/4 ways done, top the spuds with a mixture of more melted butter and bread crumbs with grated cheese and minced gaalic.
It's good stuff!

Thanks again!