Duke City Shenanigans - Thai-Inspired Ribs w/ Pr0n

ShadowDriver · Jul 24, 2020

CINCHOUSE asked for an old favorite from our Buccs "back in the day."

I pulled a few things together... fish sauce, shallot, soy sauce, lime juice, Thai red chile, garlic...

I removed the bottom membrane from the ribs, rolled the rack, and eased them into a large zip-top bag, added the marinade, and massaged it all together.

It's been in the fridge for a bit with a few massages and flips and the like.

Tomorrow, I'll fire up some more of that El Diablo charcoal with some hickory to continue the process.

Tonight's pork chops plan quickly gave way to lighter fare when I arrived home from work with roquefort and cotswold cheeses, a small container of dolmades / dolmas, and the wife sliced up some honeydew melon with fresh lime.

What a brilliant start to the weekend. More to follow.

Thin blue and kind regards.

Stingerhook · Jul 25, 2020

Looking forward to your weekend Marc.

gtr · Jul 25, 2020

Red Boat! Yessir! I have a feeling you'll dig this thread & I have a feeling I'll dig checking out this here thread this weekend - looking forward to it! :hungry:

16Adams · Jul 25, 2020

Looking forward to all those flavors.

ShadowDriver · Jul 25, 2020

gtr said:
Red Boat! Yessir! I have a feeling you'll dig this thread & I have a feeling I'll dig checking out this here thread this weekend - looking forward to it! :hungry:

Thanks for the link to the Red Boat thread, Greg. I had no idea it's a Brethren venture. I've heard great things about it in the past, so I picked up a bottle to try at a large Asian Market near work. When I opened the bottle last night, I was impressed by the depth of the flavor and odor from the bottle.

cowgirl · Jul 25, 2020

Looking great Shadow!

mcyork28 · Jul 25, 2020

Sounds like it's going be great. Can't wait to see the cook.

ShadowDriver · Jul 25, 2020

The fun has started!

On Deck for after the ribs:

sudsandswine · Jul 25, 2020

I like where this is headed!

ShadowDriver · Jul 25, 2020

2 hours into the cook 250-270F

Needed snacks and cold beer.

FrkYrPrk · Jul 25, 2020

Looking great so far, careful with the 7K, it's sneaky...:shock:

ShadowDriver · Jul 25, 2020

Time to give these bones a wrap. - This time I'm using a bit of CINCHOUSE's homemade apple sauce underneath for a little sweetness and some moisture.

Meanwhile, it's time to make the Sriracha Glaze.

The Yes, Dear Red rolled into town JUST in time... thanks to some MadMan on the East Coast! This is perfect.

Oh, yes. Almost time for these kids to sit in a warm oven for a bit before dinner.

Kanco Connection · Jul 25, 2020

Dang, shadow, that’s a screen-licker for sure :thumb:

jzadski · Jul 25, 2020

Looks like they really turned out good

BillN · Jul 25, 2020

Job well done Marc.:thumb:

ShadowDriver · Jul 25, 2020

Thanks, folks. With some help from my junior assistant (before the whining started). I applied some pecan rub to a JD hot sausage chub and restoked the fire to a blazing 250F-ish with some more hickory.

Tunes flow from my bluetooth speaker as the munchkin dances 'round the back yard.

Stingerhook · Jul 25, 2020

Looks like a great day Marc.

ShadowDriver · Jul 25, 2020

CINCHOUSE whipped up a batch of Asian Cauliflower Fried "Rice" from Nom Nom Paleo

Bacon? Mushrooms? Fried Egg? Onion? Scallions? Sign me up!

Ribs came out nicely. Munchkin ate 4 (a new record)!

Y'all have a great weekend. We sure are.

Kind regards and thin blue from ABQ,
Marc / Shadow

Titch · Jul 25, 2020

That looks really good, I could almost elbow Munchkin out of the way

jzadski · Jul 25, 2020

Wow and it keeps on getting better. That fried rice sounds really good

Duke City Shenanigans - Thai-Inspired Ribs w/ Pr0n

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