Since we are on vacation and staying at home. I had time to spare. So....
I fired up the smoker and put on some Baby back Ribs and a nice Brisket from a young bull. I used some hickory mixed with a bit of beech chips for the smoke. I covered both in my own dry rub I left them on a couple hours low and slow until they developed a nice bark. I then wrapped them in foil and let them cook till perfection. Ribs about another 45 minutes, Brisket another 4 hours. Ribs were rested about 30 minutes sauced and eaten. Brisket was left to rest 1 hour, sliced thin and served with our own grown baby potatoes and topped with butter, sour cream and quark with herbs and spices as a topping. Fresh garden green beans as a side.
Quark is a traditional, creamy, unripened cheese tracing its origin to German-speaking and eastern European countries. ... Its texture is similar to that of cream cheese, pot cheese or ricotta with a fat content ranging from low to medium. Quark is usually sold in plastic tubs with most or all of the whey.
With so much Brisket left over, Chicago style Italian beef sandwiches are on the menu this week! Just need my peppers to ripen up real fast. LOL I have plenty of canned jalapenos on hand so no worries there.
Your description is tantalizing, and I am hungry right now. My mouth is literally watering.
That's some seriously good eatin'
When you bleed, make it orange and navy blue
We like to eat well here at Rancho de Shadow!
2022 Prepare for the Suck!
2023 A Bright new Day!
Ryan Poles ripping off the band-aids since 2022!
Do you get freestone peaches? I've got a killer recipe for bbq peaches. Goes great beside any bbq beef
Train like you are 2nd, but play like you are 1st.
Do they have to be freestone?
If not...let's have a look at that recipe Cal!
They do not have to be, but you have to pit them and it's never fun pitting a cling! But we've done it when forced, it works, just not as pretty.
cut the peaches in half, remove the stone.
make a reduction of balsamic vinegar, brown sugar, and pepper. We never measure, bout a cup of vinegar, 1/4 cup sugar, tablespoon of pepper. Boil till thicker.
coat the flesh side of peach with the reduction, bbq 3-5 minutes flesh down on a medium heat. Bast the backside. Flip it, drizzle more reduction on the flesh side and add some crumbled Gorgonzola cheese. Cook a few more minutes till the peach is softer. I normally close the lid at that point to help the cheese soften some.
serve up.
Train like you are 2nd, but play like you are 1st.
I have made those before, they are great!
2022 Prepare for the Suck!
2023 A Bright new Day!
Ryan Poles ripping off the band-aids since 2022!
Gonna need to go for this grocery list now!
Careful! All things BBQ can be a treacherous slope. It can lead quickly to a rabbit hole of amazing food. Once you go down that path, you may not be able to return.
2022 Prepare for the Suck!
2023 A Bright new Day!
Ryan Poles ripping off the band-aids since 2022!
Have to be careful about those gateway foods
Train like you are 2nd, but play like you are 1st.
Take a whole pineapple
Quarter it. Take each Quarter and slice away the core. Slice the fruit down to the skin, but not through it. Slice underneath to release the slices from the skin. Flatten skin out so the slices separate a bit. Sprinkle with Cinnamon Sugar or Vanilla Sugar (2 Quarters Vanilla and 2 Cinnamon is best) and grill 300-325°F for around 15 to 20 minutes direct over the coals with the lid closed. Once sugar has caramelized, serve hot.
A scoop or two of Ice cream or Sherbert goes well with this.
2022 Prepare for the Suck!
2023 A Bright new Day!
Ryan Poles ripping off the band-aids since 2022!