Clay Neubauer
TVWBB Pro
Wings, ABTs, Ribs, etc.
Well, since winter won't seem to go away and let us do what we should be doing in the second half of April, I figured it was probably fit to spend some time cooking instead of working. For some reason (maybe I hesitate picking up a D7000 while handling raw meat?) I never got a prep pic of either one of these, so I guess I'll just pretend there is no sequestration and call "Smoke on".
Wings been on for awhile.
Time to give them a bit of sauce. How can you go wrong cooking with Guy?
ABT's looking about ready. I can't remember who posted these pepper racks on this forum awhile back, but thank you. They certainly take a lot of the time and effort out of making ABTs.
Plated up. There was a chunk of bleu cheese in my fridge that was getting rather elderly, it made a good base for some wing dip. Who needs BW2???
Next try was some St. Louis spare ribs. This is the first Costco meat I've cooked, normally source my ribs from local butcher, but I was very happy with the quality and the end result. About 3 hours in I lifted the lid to lube them up with a 50/50 mix of Blue's Hog sauce and pineapple juice. (Not much planning ahead, this was more of a "let's see what we can use out of the cupboard instead of running to town" deal)
On the table with some beans and cabbage-apple slaw.
I guess if we can't find some warm days and clear skies, I might just have to find something else in the freezer to cook up this week too.
Well, since winter won't seem to go away and let us do what we should be doing in the second half of April, I figured it was probably fit to spend some time cooking instead of working. For some reason (maybe I hesitate picking up a D7000 while handling raw meat?) I never got a prep pic of either one of these, so I guess I'll just pretend there is no sequestration and call "Smoke on".
Wings been on for awhile.
Time to give them a bit of sauce. How can you go wrong cooking with Guy?
ABT's looking about ready. I can't remember who posted these pepper racks on this forum awhile back, but thank you. They certainly take a lot of the time and effort out of making ABTs.
Plated up. There was a chunk of bleu cheese in my fridge that was getting rather elderly, it made a good base for some wing dip. Who needs BW2???
Next try was some St. Louis spare ribs. This is the first Costco meat I've cooked, normally source my ribs from local butcher, but I was very happy with the quality and the end result. About 3 hours in I lifted the lid to lube them up with a 50/50 mix of Blue's Hog sauce and pineapple juice. (Not much planning ahead, this was more of a "let's see what we can use out of the cupboard instead of running to town" deal)
On the table with some beans and cabbage-apple slaw.
I guess if we can't find some warm days and clear skies, I might just have to find something else in the freezer to cook up this week too.
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