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

ShadowDriver

ShadowDriver

somebody shut me the fark up.
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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.

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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.

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

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Almost ready.

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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.

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STLBBQer said:
Oh man, I WANT those mushrooms.
Click to expand...

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

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Quick plated shot for the masses:

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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 :shock: 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.
 
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!
 
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