THoey1963
somebody shut me the fark up.
I went to the garage fridge the other day and the wife had surprised me and bought some St. Louis style ribs. I pulled them out of the deep freeze and into the fridge to thaw. Started the WSM with KBB and a big chunk of apple wood. Rubbed the ribs and threw them on the smoker for about 3 total hours at 280*ish (1.75 - .5 - .5).
While that was cooking, I made some basic ABT's (cream cheese and cheddar cheese filling), and grilled them on the gasser. I guess I over stuffed them a bit, as they started oozing out.
I also made some spicy coleslaw with cabbage, carrots, two jalapenos, a sweet apple, and a dressing of mayo, milk, vinegar, salt, sugar, and Slap Yo Momma seasoning. Might have wanted to make that one jalapeno as it was pretty spicy, but had the sweet from the apple and the cool, creamy sauce.
As a second protein, I smoked some Eckhert brand Jalapeno and Cheddar sausages to 165*. I used to love my sausages charred, but I am starting to like how juicy these stay at this temp.
Thanks for looking. Enjoy...
While that was cooking, I made some basic ABT's (cream cheese and cheddar cheese filling), and grilled them on the gasser. I guess I over stuffed them a bit, as they started oozing out.
I also made some spicy coleslaw with cabbage, carrots, two jalapenos, a sweet apple, and a dressing of mayo, milk, vinegar, salt, sugar, and Slap Yo Momma seasoning. Might have wanted to make that one jalapeno as it was pretty spicy, but had the sweet from the apple and the cool, creamy sauce.
As a second protein, I smoked some Eckhert brand Jalapeno and Cheddar sausages to 165*. I used to love my sausages charred, but I am starting to like how juicy these stay at this temp.
Thanks for looking. Enjoy...
