Cliff Bartlett
R.I.P. 5/17/2021
Spent the day smoking some Country Style Ribs. Late afternoon I stuffed the Chile's. Here are the pictures.
This is around 2 1/2 lbs of meat. These "ribs" are the cut up strips from the butt. No bones. Seasoned with. Smoker running at 250 with a large apple chunk.''
The plan was to let these roll for around 4 hours. During that time I worked on some prep on the stuffed peppers. Busted out my Go Anywhere just to get some miles on
it.
Some Roma's got the same routine.
Softened some white onion for the stuffing.
Cored the tomatoes and combined with a large chipotle pepper and a spoonful of the sdobo sauce. Ran through the food processor. Put in a skillet and simmered it to thicken.
At around 4 hrs. I pulled the meat.
Placed in a cast iron skillet on a bed of onions. Brazing liquid was Stubb's Original BBQ Sauce and apple juice. Back on smoker and covered the skillet tightly with aluminum foil. Let it roll a couple more hours.
Got the peppers stuffed with white rice, goat cheese, plumped raisins and the grilled onion. Every time I do this cook I read the cautionary note not to over cook the peppers, you want to try and save the structure. And every time I do this cook, I do exactly that. They're still delicious though, just a little tougher to stuff.
Meat's about done.
This is around 2 1/2 lbs of meat. These "ribs" are the cut up strips from the butt. No bones. Seasoned with. Smoker running at 250 with a large apple chunk.''
The plan was to let these roll for around 4 hours. During that time I worked on some prep on the stuffed peppers. Busted out my Go Anywhere just to get some miles on
it.
Some Roma's got the same routine.
Softened some white onion for the stuffing.
Cored the tomatoes and combined with a large chipotle pepper and a spoonful of the sdobo sauce. Ran through the food processor. Put in a skillet and simmered it to thicken.
At around 4 hrs. I pulled the meat.
Placed in a cast iron skillet on a bed of onions. Brazing liquid was Stubb's Original BBQ Sauce and apple juice. Back on smoker and covered the skillet tightly with aluminum foil. Let it roll a couple more hours.
Got the peppers stuffed with white rice, goat cheese, plumped raisins and the grilled onion. Every time I do this cook I read the cautionary note not to over cook the peppers, you want to try and save the structure. And every time I do this cook, I do exactly that. They're still delicious though, just a little tougher to stuff.
Meat's about done.
Last edited:
I start threads planning to take a lot of photos and then hunger kicks in.
