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I can't remember who said it here 1st, but I'll try to remember the quote: "I've never wrapped anything in bacon, and then been disappointed it was wrapped in bacon" I say go for it! Kev

looking good! LOVE Rubens and those look good. And why use the stove when you can cook on the grill? Kev

I thought about using the rotis as well, also thought of doing it high heat on the WSM, but settled on the kettle. I think any of those methods would have turned out great. Nice recipe, thanks for sharing Kev

This came out really good. Flavors were great, just enough heat for my wife and I. (we do prefer things hotter than average)I would definitely recommend it. My phone takes terrible pics, but here are a few. None plated or on the grill sorry Kev Jerk Paste...

This is going to be tomorrows dinner. Did the prep tonight, smells amazing. Pics to follow. Kev

you're going to get a lot of varying opinions on this I don't foil often, but if I need to I wrap tight. Kev

Thanks for the update Kevin! Kev

a lot of mustard of your choice and maybe some cheese, swiss is always nice. rye bread is good too, but any good roll will work. Pile it high

no worries. post some pics Kev

are they individual ribs or a rack? if individual, just a few minutes per side direct. If a rack I do about 11-12 minutes per side direct medium heat. here are some pics from a a past cook http://tvwbb.com/eve/forums/a/...211006216#1211006216 Kev

I made this ketchup today and it was much thicker than I expected. More like a whipped sweet potato consistency, not really what I expected. I got concerned when i added the white wine to deglaze and the recipe says "simmer until reduced by half" but it made more of a paste, nothing really to...

Thank you! Kev

Would this freeze well? I'm concerned the beans would loose their consistency. Kev

Sounds great! Thank you Kevin

They were cooked with the roast and removed before carving. They are still fairly meaty and are in the freezer right now. Thanks Kev

I have 4 bones from xmas day rib roast. I was wondering what everyone likes to do with them and if they could share a recipe or 2. Broth or stock is what comes to mind, but every suggestion is welcome! Thanks Kevin

good luck and be sure to take some pics! Kev

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Morrey Thomas: A good campfire dish would be to do a slow stew with venison chunks in a dutch oven with a rich brown gravy, onions, carrots. Good...

I'd throw them on now too. Easier to reheat than to rush them to done. Kev

chipotle I've never tried them but have never been disappointed with the other recipes Chris has posted Kev