Dauvis
is Blowin Smoke!
One of the meals that my wife makes is au gratin potatoes with ham. Her au gratin potatoes come from a box and the ham comes from a package :tsk:. I was surfing the webs and found a way to make ham from country style ribs. I thought that I could do that and improve upon my wife's recipe. :heh:
On Friday evening, I rubbed some country style ribs with Morton's tender quick. This evening, I took them out of the fridge.
I rubbed some of them with Bone Sucking Sauce and the others with McCormick's applewood rub. Put them in the smoker at about 260*.
Cooked them to an internal temperature 150* and gave them a well deserved rest.
The color looked good to me and it had a great smoked ham flavor. Based on the feedback on the rest of the family, the recipe was successful.
Now... for part two; the au gratin potatoes.
I diced some onions, sliced some potatoes, and chopped some of the ham.
While I started the cheese sauce, my daughter put the potatoes, onions, and ham in a dutch oven.
Once the cheese sauce was nice and smooth, it was poured over the potatoes, onions, and ham.
After about an hour and a half in the oven...
On Friday evening, I rubbed some country style ribs with Morton's tender quick. This evening, I took them out of the fridge.
I rubbed some of them with Bone Sucking Sauce and the others with McCormick's applewood rub. Put them in the smoker at about 260*.
Cooked them to an internal temperature 150* and gave them a well deserved rest.
The color looked good to me and it had a great smoked ham flavor. Based on the feedback on the rest of the family, the recipe was successful.
Now... for part two; the au gratin potatoes.
I diced some onions, sliced some potatoes, and chopped some of the ham.
While I started the cheese sauce, my daughter put the potatoes, onions, and ham in a dutch oven.
Once the cheese sauce was nice and smooth, it was poured over the potatoes, onions, and ham.
After about an hour and a half in the oven...
