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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-15-2018, 05:27 PM   #1
ShadowDriver
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Default High Plains SRF Shenanigans - w/ Pr0n!

Happy Saturday, folks!

I went freezer diving and discovered a jewel that I'd forgotten.... a rack of SRF spares... so I decided to hit it on a half 'n half format with John Henry Pecan & Apple Chipotle rubs.





I also discovered a huge 2lb Owens Hot Sausage Chub, so I broke out some North of the Border San Miguel rub, and got that thing ready for the sauna.



The kids played nicely in the pool.





About 2 hours in, I decided that I liked the color on the ribs... have no apple juice... so I stole a squeezy-pack of my munchkin's apple sauce to join the ribs in the wrap.



Hrmph... we're having a bumper crop of mint this summer, and I should really do something about/with it.... How about a Mint Julep! Yeah, it's not Derby Weekend... but that's still a mean beverage.

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Old 09-15-2018, 05:39 PM   #2
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After an hour, I unwrapped the bones... poured the apple sauce over the top as a bit of a glaze as they firm back up a little...



Look at the pull-back on those bones!
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Old 09-15-2018, 06:01 PM   #3
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Looks amazing....and the ribs look great too
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Old 09-15-2018, 06:06 PM   #4
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You are doing it up right, today. Looks good, Marc.
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Old 09-15-2018, 06:43 PM   #5
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Calabacitas in the works.



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Old 09-15-2018, 06:51 PM   #6
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Looks like your having a great day Marc.
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Old 09-15-2018, 06:53 PM   #7
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From meats to seasoning to cook.

Excellent!!!
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Old 09-15-2018, 07:12 PM   #8
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I like your shenanigans. Hopefully more shenanigans at the SW bash. I should confirm Monday. I'm most likely attending.
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Old 09-15-2018, 07:16 PM   #9
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Quote:
Originally Posted by ssv3 View Post
I like your shenanigans. Hopefully more shenanigans at the SW bash. I should confirm Monday. I'm most likely attending.
God Bless... with the change in schedule, I've gotta re-engage with my 8 Bosses... and see what I can work out. That weekend could be epic, now that it's more than just me and Carl or me and Allen (and his better half)...
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Old 09-15-2018, 07:21 PM   #10
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Looks a fine way to spend yesterday to me
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Old 09-15-2018, 08:08 PM   #11
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Titch... it's still a little strange to be on "this side" of the Int'l Date Line from you... Best regards, and many thanks. These bones were outstanding.

Calabacitas:



Ribs sliced before service:



Plated Shot:



I really should've doubled the veg - we destroyed the calabacitas.. and all 2.5 wanted seconds.

Wow. It's been a while since we've had heritage breed pork - It's simply amazing.
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Old 09-15-2018, 08:18 PM   #12
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Nice bones....I had some Berkshire spares recently and they do pack quite a flavor punch compared to commodity pork.
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Old 09-15-2018, 08:45 PM   #13
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What happened to heritage breeds of pork throughout the years!?

When did quantity > quality!? Whiskey. Tango. Foxtrot!?

I would gladly reduce my rib cooks per month if I could guarantee quality like this...

I'm sorry... this wasn't supposed to turn into that kind of post...
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Old 09-15-2018, 08:50 PM   #14
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My guess would be around the time that the "pork: the other white meat" marketing nonsense started.
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Old 09-15-2018, 09:16 PM   #15
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Good looking bones as usual
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