ShadowDriver
somebody shut me the fark up.
Happy Saturday, folks!
Just back from a trip to Tyler, TX and happy to get back to smoking/cooking at home.
I broke out the new Smoke Gateway for the first time, and was pleasantly impressed.
Last week, I happened upon a really nice Manager's Special for Beeph Ribs in the bargain bin - $4 vs. $15 for a meaty pack of beeph short ribs. Oh, alright... if I must. :mrgreen:
Also, CINCHOUSE is about to swear off pork :twitch: for the next 30 days for some crazy nutrition reset. :crazy: That means that I need to get some beef onto the menu around here.
Time for some Barbacoa, a "refill" of fatties for the freezer, and those lovely beef ribs.
Seriously, if you want some good Barbacoa, try using SteveKing's Barbacoa Recipe...
Gotta love some North of the Border Green Chile, North of the Border San Miguel, and some John Henry Pecan on your sausage(s)... those'll be good throughout the next couple of weeks.
The kids all played so well in the sauna together. - I decide to hit the Chuckie with some John Henry's Mojave Pepper (instead of just S & P) and the beeph ribs with Adkins Rub.
While the meats (especially the chuckie) were in the cooker, I whipped up the liquid/spices for the barbacoa.
Soon, the chuckie was temping at 165F, and into the pan she went.
I got a little wild and crazy with a homemade Honi Honi.
Soon, the barbacoa was done...
... and the beeph ribs joined the AH-MAZING broccoli salad and "old rotten 'taters" from my better half.
More shenanigans to come tomorrow.
Kind regards and thin blue,
Shadow
Just back from a trip to Tyler, TX and happy to get back to smoking/cooking at home.
I broke out the new Smoke Gateway for the first time, and was pleasantly impressed.
Last week, I happened upon a really nice Manager's Special for Beeph Ribs in the bargain bin - $4 vs. $15 for a meaty pack of beeph short ribs. Oh, alright... if I must. :mrgreen:
Also, CINCHOUSE is about to swear off pork :twitch: for the next 30 days for some crazy nutrition reset. :crazy: That means that I need to get some beef onto the menu around here.
Time for some Barbacoa, a "refill" of fatties for the freezer, and those lovely beef ribs.
Seriously, if you want some good Barbacoa, try using SteveKing's Barbacoa Recipe...
Gotta love some North of the Border Green Chile, North of the Border San Miguel, and some John Henry Pecan on your sausage(s)... those'll be good throughout the next couple of weeks.
The kids all played so well in the sauna together. - I decide to hit the Chuckie with some John Henry's Mojave Pepper (instead of just S & P) and the beeph ribs with Adkins Rub.
While the meats (especially the chuckie) were in the cooker, I whipped up the liquid/spices for the barbacoa.
Soon, the chuckie was temping at 165F, and into the pan she went.
I got a little wild and crazy with a homemade Honi Honi.
Soon, the barbacoa was done...
... and the beeph ribs joined the AH-MAZING broccoli salad and "old rotten 'taters" from my better half.
More shenanigans to come tomorrow.
Kind regards and thin blue,
Shadow
