Jim Lampe
TVWBB 1-Star Olympian
...butt first, i gotta show ya the contents from my shopping bag today... five double packs of Chuck Eye steaks...
a local store has'um on sale thru Wednesday, so i grabbed all the good cuts. I'll go back tomorrow after they've re-stocked
now to todays supper. A single rack of baby backs seasoned with BBQ3000 + Blues Hog rub.
Using the kettle smoker for this cook, also fed it some brats made at Sendik's.
cherry wood for smoke, the brats cooked for 2 hours around 250- 300ºF.
two small Vidalia onions were blossom-cut, covered with flour, shook off the loose powder,
then seasoned, topped with bacon and slipped into a 400ºF oven...
the brats when done were foil wrapped and held in a warming drawer.
when the ribs appeared cooked, they were lightly sauced with Smoky Jon's Barbecue Sauce of Madison Wisconsin.
this was given to me by a friend/co-worker... pretty good stuff too! <span class="ev_code_GREY">the sauce.</span>
both sides were glazed and left on the kettle for another 20 minutes or so...
...then removed, rested then sliced to eet
<span class="ev_code_GREY">my favourite 3-letter word</span>
YeahMan! The ribs were tender, meaty, very flavourful and YaYyummy! Smoky Jon's sauce is pretty tasty, i should check out their joint...
the brats... they were ok too. Onion and green beans are always good!
I thank you for visiting, hope your Sunday is sunny and warm
so long!
a local store has'um on sale thru Wednesday, so i grabbed all the good cuts. I'll go back tomorrow after they've re-stocked
now to todays supper. A single rack of baby backs seasoned with BBQ3000 + Blues Hog rub.
Using the kettle smoker for this cook, also fed it some brats made at Sendik's.
cherry wood for smoke, the brats cooked for 2 hours around 250- 300ºF.
two small Vidalia onions were blossom-cut, covered with flour, shook off the loose powder,
then seasoned, topped with bacon and slipped into a 400ºF oven...
the brats when done were foil wrapped and held in a warming drawer.
when the ribs appeared cooked, they were lightly sauced with Smoky Jon's Barbecue Sauce of Madison Wisconsin.
this was given to me by a friend/co-worker... pretty good stuff too! <span class="ev_code_GREY">the sauce.</span>
both sides were glazed and left on the kettle for another 20 minutes or so...
...then removed, rested then sliced to eet
YeahMan! The ribs were tender, meaty, very flavourful and YaYyummy! Smoky Jon's sauce is pretty tasty, i should check out their joint...
the brats... they were ok too. Onion and green beans are always good!
I thank you for visiting, hope your Sunday is sunny and warm
