Good Day on The Patio


 
L

Larry Powers

TVWBB Member
Had friends coming over for dinner last Saturday. Ribs and vegetarian stuffed squash were on the menu. I got the smoker going about 1:15 to get it up to heat.

photostream


At 2:00 I threw on the ribs. I used the basic rub from Slap Yo Daddy's website and their basic rib recipe. I cooked them for 3 hours in the smoker, then foiled and put back in the smoker for an hour and finally unwrapped, added sauce and cooked for another 30 minutes. This picture is the ribs after I unwrapped them and added sauce. They were cooked in the smoker, the performer just made a good work surface for the hot rack from the smoker.

photostream


And for the non meat eaters in the goup I did stuffed eggplant on the performer. Parboiled the eggplant, stuffed with a grain mixture, bread crumbs and cheese and cooked on the performer using indirect heat holding it around 350 degrees for an hour.

photostream


The ribs were probably the best I have made yet. I was quite pleased since I was serving company. For desert we had smoked raspberry/pear cobler and smoked stuffed apples. Add several bottles of good wine and a roaring campfire after dinner and it was a perfect evening.
 
Flickr has changed something so you can't link to the photo's there. Let's try Pisca:

Firing up the smoker:

NqyJgkV0tYlrfdf7FQ1Eaw


The ribs:

s_rNyb5debL0mJI0iaGLyw


The eggplant:

bJ8VJEgctYW5uu-sg31sEw
 
<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/bJ8VJEgctYW5uu-sg31sEw?feat=embedwebsite"><img src="http://lh5.ggpht.com/_IpU7bfexKUg/THvKD_T6JxI/AAAAAAAAAGA/vexUtG-or_w/s144/egg%20plant.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/lapowers1957/Barbecue1?feat=embedwebsite">Barbecue 1</a></td></tr></table>
 
No, vegetarian smoked stuffed eggplant. Acutally baked on the performer using indirect heat at about 350 with a big chunk of pear wood thrown in with the coals.
 
The recipe said you could also use this to stuff peppers and I don't see why you couldn't stuff summer squash. Right now the garden is spitting out the eggplants fast and furious so that is what I used.

I never liked eggplant either. My mother would fry it to a leather like consistancy with little flavor. Then my wife cooked it for me and what a difference. Just like ribs, throw them on the grill at high temp and you have cr*p. Cook em low and slow and you have food that is fit for a king. Just got to know how to prepare them.
 
You must log in or register to reply here.

 

Back
Top