High Plains SRF Cook - Semi-Live w/ Pr0n

ShadowDriver · Mar 2, 2018

Quick teaser for now.

Thanks to a ridiculously kind soul, I just pulled these from my deep freeze.

6 Bags of Dry Ice + thick batting to insulate! "These folks really know how to ship!" - CINCHOUSE - They arrived last week, but we've been mildly crazy since then.

Yeah, these look a bit "smaller" than normal, but... I'd expected that.

More to follow - Buccs' influence will become evident (per local request).

Big George's BBQ · Mar 2, 2018

You are a tease. Looking forward to the cook

GrassRun · Mar 2, 2018

Ohhh, this is going to be gooood.

ShadowDriver · Mar 2, 2018

Big George's BBQ said:
You are a tease.

GrassRun said:
Ohhh, this is going to be gooood.

Cheers, fellas. Sorry - Gotta wait until the munchkin finally crawls into bed to get anything done (have some marination to do) before they go on the smoker.

Here's Bucc's Original Post on the Subject.

Here's my last attempt at these back in Jan 2018.

More to come. Hang in there.

cowgirl · Mar 2, 2018

Looking forward to your cook, Shadow!

tom b · Mar 2, 2018

what is this marination you speak of?

ShadowDriver · Mar 2, 2018

tom b said:
what is this marination you speak of?

Here's words from Buccs above... His pictures do it better justice.

Dice a shallot or two finely, along with a handful of birds eye chilies, 2 garlic cloves and the internal soft section of the lemongrass and pound them in a mortar and pestle. Add palm sugar and pound some more. Scrape out into a bowl and whisk in a good glug of soy, a few TBS of fish sauce and tip the mix into a big ziploc with the rib lets and put in the fridge for a day or overnight.

Seriously - It's good. I've been considering upping the liquid in the mix, but this has worked really well every time I've used it.

Really nice flavor, but there's nothing that overpowers anything else involved... especially the glaze.

ShadowDriver · Mar 3, 2018

Broke out the ribs - they already had the membrane pulled.

Applied a bit of a wet rub of soy, garlic, ground Thai chilies, some fresh sweet onion (oops... we were out of shallot), lemongrass...

Yeah, sorry... pretty good glare on there.

Those ribs look really tasty. Looking forward to tomorrow.

Titch · Mar 3, 2018

op2:

opcorn:

op2:

ssv3 · Mar 3, 2018

:clap2:

bbqwizard · Mar 3, 2018

:thumb:

Smoke on Badger Mountain · Mar 3, 2018

Smoking Piney · Mar 3, 2018

Oh, yeah! :-D

aks801 · Mar 3, 2018

I'll take me a couple of dem ribs there, mmm. (done in best Slingblade voice).

I am assuming CINCHOUSE = she who must be obeyed? If so: EXCELLENT.

ShadowDriver · Mar 3, 2018

aks801 said:
I'll take me a couple of dem ribs there, mmm. (done in best Slingblade voice).

I am assuming CINCHOUSE = she who must be obeyed? If so: EXCELLENT.

I guess I'd better get busy on some biscuits and mustard...fer ya'. :laugh:

Commander In Chief (of the) House = The Boss Lady / My better half / My spouse... and yes, it's best when you follow her lead.

ShadowDriver · Mar 3, 2018

.... and here we go!

Smoking Piney · Mar 3, 2018

This I want to see.

op2:

ShadowDriver · Mar 3, 2018

Kids are looking good after 2 hours and a flip.

ShadowDriver · Mar 3, 2018

Makin' good progress.

Time to whip up a batch of sauce/glaze. I know that this isn't exactly what Buccs mentioned, but I like to use a high-sugar, deep/dark-flavored BBQ sauce with the apple cider vinegar and the Sriracha... then, it needs a bit of lime juice. - Completely to taste + a bit of a simmer down to meld and strengthen the flavors.

More to follow.

ShadowDriver · Mar 3, 2018

Glazed...

Resting in a warm oven.

CINCHOUSE is off to get Baby Bok Choy/Choi and some sort of faux-papaya salad. Green Papayas are tough to get out here in the High Plains (duh! :shock: :roll

High Plains SRF Cook - Semi-Live w/ Pr0n

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