Weekend cookin' on the High Plains - w/ Pr0n!

ShadowDriver · 03-30-2019, 05:11 PM

Thank heavens for a greatly appreciated weekend!

Kicked it off last night with an Oakridge Santa Maria/Carne Crosta ribeye, stuffed mushrooms, grilled asparagus, and a sweet potato.

Today, I broke out a rack of spare ribs and some 4 Rivers Smokehouse rub from Stingerhook. This stuff is completely different from most rubs I've had, and I really look forward to what it does to a rack of bones.

With the high winds here, the kettle got the call since it's protected from the elements.

Almost ready.

charcoalwilly · 03-30-2019, 05:24 PM

Fantastic. What was stuffing in mushrooms?

ShadowDriver · 03-30-2019, 05:41 PM

Quote:

Originally Posted by charcoalwilly

Fantastic. What was stuffing in mushrooms?

Usually it's a combo of mayo and parmesan cheese, but the Boss had some crazy garlic aioli in the fridge, so I tried that instead of regular mayo. Boom! It was awesome!

STLBBQer · 03-30-2019, 05:43 PM

Oh man, I WANT those mushrooms.

ShadowDriver · 03-30-2019, 05:44 PM

Ribs generally done. Nicely tender.

Cut the rack in half and applied some of this Everglades Moppin' BBQ Sauce (CINCHOUSE tried it after the 4 Rivers, and changed her preference at the last minute) before returning the ribs to the kettle for a few minutes.

ShadowDriver · 03-30-2019, 05:48 PM

Quote:

Originally Posted by STLBBQer

Oh man, I WANT those mushrooms.

It's always a quick crowd pleaser at our place.

-Wash / stem the 'shrooms.
-Preheat toaster oven to 350.
-Small knob of butter in each, and onto a small baking sheet.
-Cook about 10 minutes or so until they've softened a little and the butter is melted.
-While those are cooking, combine (completely by taste/eye) the mayo and parmesan cheese. Sometimes I get a little wild and add garlic and onion powder to the mix.
-Spoon into the mushrooms.
-Crank toaster oven to 425 or broil.
-Return the mushrooms to the oven for about 5-8 minutes, until the top is nicely browned (unlike those above... as our top element in the toaster oven died on us...)

ronbrad62 · 03-30-2019, 05:57 PM

Great way to celebrate a nice weekend. Hope the weather holds up for you to continue your escapades. The cook, as always, looks spectacular!

Stingerhook · 03-30-2019, 05:58 PM

That is some fine looking grub Marc.

MisterChrister · 03-30-2019, 06:15 PM

Holy smokes Marc, ya need to put a warning on your thread titles; I just smashed my face on my screen trying to get at that stuff!

Titch · 03-30-2019, 06:31 PM

You know how to enjoy your weekends, looks tasty Marc

ShadowDriver · 03-30-2019, 08:22 PM

CINCHOUSE asked for mini-elotes on the grill as a side for tonight.

Here's a previous post about 'em.

I'm really happy with how this Vortex cooks up frozen mini corn ears, then turns them into elote after I slather 'em with goodness.

Quick plated shot for the masses:

If you're able to get 4 Rivers Rubs, I highly recommend this as a fantastic option with lots of flavor, but no sweet/heat hit. It's very savoury, and delicious. That was an excellent "base" of flavor that highlighted both the Everglades Moppin' Sauce I used as a faux-glaze, but also the 4 Rivers Regular and Hot that I sampled "on the side."

Our 3 yr old ate 2 whole ribs (she's probably half-vegetarian, so this is a huge deal), and begged for more Everglades and 4 Rivers (Regular) sauces. She barely touched her favorite Elote

and scoffed at the broccoli salad she loves.

Marty - Your rubs and sauces are a HUGE hit 'round our place, mate. Can't thank you enough for the deliciousness that's ensued since your package arrived.

Thanks for stopping in on a Saturday evening. Back to the NCAA Basketball here. I can almost hear the cheers from Lubbock with Texas Tech reaching the Final 4 for the first time in school history!

Thin blue and fair weather to you all.

InThePitBBQ · 03-30-2019, 10:09 PM

It all looks fantastic Marc, but those stuffed mushrooms really are a treat you knocked that cook out of the park your kettle game is strong brother!

tom b · 03-30-2019, 10:54 PM

everything looks killer Marc!

bbqwizard · 03-30-2019, 11:38 PM

Outstanding looking food!

Happy Hapgood · 03-31-2019, 12:59 AM

Aww come on Man, Your Lovely Bride did all that. Just Kidding! What a fine Feast!

03-30-2019, 05:11 PM	#1
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Weekend cookin' on the High Plains - w/ Pr0n! Thank heavens for a greatly appreciated weekend! Kicked it off last night with an Oakridge Santa Maria/Carne Crosta ribeye, stuffed mushrooms, grilled asparagus, and a sweet potato. Today, I broke out a rack of spare ribs and some 4 Rivers Smokehouse rub from Stingerhook. This stuff is completely different from most rubs I've had, and I really look forward to what it does to a rack of bones. With the high winds here, the kettle got the call since it's protected from the elements. Almost ready. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

03-30-2019, 05:24 PM	#2
charcoalwilly Full Fledged Farker Join Date: 07-26-13 Location: Denver, CO	Fantastic. What was stuffing in mushrooms? __________________ Hybrid LSG Pellet + Chunks Smoker / Bucket-of-Bolts Grill-Smoker / Meadow Creek Chicken Cooker / BGE 1999 / Weber Kettle Rotisserie / Paella Ring / EZWok Jet Engine / KebobMaster

03-30-2019, 05:43 PM	#4
STLBBQer is one Smokin' Farker Join Date: 01-28-14 Location: Apex, NC	Oh man, I WANT those mushrooms. __________________ Weber Summit Kamado E6 WSM 22 Jumbo Joe WGA Charcoal Genesis SA-E-325s BGW Grand Slam Pit Barrel Cooker

03-30-2019, 05:44 PM	#5
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Ribs generally done. Nicely tender. Cut the rack in half and applied some of this Everglades Moppin' BBQ Sauce (CINCHOUSE tried it after the 4 Rivers, and changed her preference at the last minute) before returning the ribs to the kettle for a few minutes. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

03-30-2019, 05:57 PM	#7
ronbrad62 somebody shut me the fark up. Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	Great way to celebrate a nice weekend. Hope the weather holds up for you to continue your escapades. The cook, as always, looks spectacular! __________________ Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

03-30-2019, 05:58 PM	#8
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	That is some fine looking grub Marc. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

03-30-2019, 06:15 PM	#9
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Holy smokes Marc, ya need to put a warning on your thread titles; I just smashed my face on my screen trying to get at that stuff! __________________ Kettleheads Anonymous Charter Member

03-30-2019, 06:31 PM	#10
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	You know how to enjoy your weekends, looks tasty Marc __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-30-2019, 08:22 PM	#11
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	CINCHOUSE asked for mini-elotes on the grill as a side for tonight. Here's a previous post about 'em. I'm really happy with how this Vortex cooks up frozen mini corn ears, then turns them into elote after I slather 'em with goodness. Quick plated shot for the masses: If you're able to get 4 Rivers Rubs, I highly recommend this as a fantastic option with lots of flavor, but no sweet/heat hit. It's very savoury, and delicious. That was an excellent "base" of flavor that highlighted both the Everglades Moppin' Sauce I used as a faux-glaze, but also the 4 Rivers Regular and Hot that I sampled "on the side." Our 3 yr old ate 2 whole ribs (she's probably half-vegetarian, so this is a huge deal), and begged for more Everglades and 4 Rivers (Regular) sauces. She barely touched her favorite Elote and scoffed at the broccoli salad she loves. Marty - Your rubs and sauces are a HUGE hit 'round our place, mate. Can't thank you enough for the deliciousness that's ensued since your package arrived. Thanks for stopping in on a Saturday evening. Back to the NCAA Basketball here. I can almost hear the cheers from Lubbock with Texas Tech reaching the Final 4 for the first time in school history! Thin blue and fair weather to you all. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

03-30-2019, 10:09 PM	#12
InThePitBBQ is One Chatty Farker Join Date: 01-31-19 Location: South Bend, IN Name/Nickname : Bob	It all looks fantastic Marc, but those stuffed mushrooms really are a treat you knocked that cook out of the park your kettle game is strong brother! __________________ Shirley Fabrication 24 X 70 elevated straight back "Fire for Effect"

03-30-2019, 10:54 PM	#13
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	everything looks killer Marc! __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

03-30-2019, 11:38 PM	#14
bbqwizard Babbling Farker Join Date: 04-12-07 Location: USA Name/Nickname : Phillip	Outstanding looking food! __________________ Happy Q'en, Phillip Food Networks "Chopped" champion By His grace, for His glory!

03-31-2019, 12:59 AM	#15
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Aww come on Man, Your Lovely Bride did all that. Just Kidding! What a fine Feast! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast