Grillin'&Smokin' on Labor Day 2014


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Smoked Cabbage

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▼ soften Wisconsin butter with onion & garlic powder ▼

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▼ stuffed with the butter mixture then peppered the top & ready to smoke ▼

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▼ cherry & hickory on Kingsford in the WSM ▼

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▼ over foiled waterpan, lower cooking rack in place with raised rack ▼

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▼ cabbage in place with the GARY SMOKE RACK atop ▼

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▼ ½ dozen Jacob's Fresh Bratwursts added to the rack ▼

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▼ 90 minutes later, brats were done ▼ (one was sampled but forgot photos)

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▼ cabbage was smoked for 4+ hours, then foil wrapped until dinner ▼

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▼ utilizing the still hot coals in the WSM, Raymond sweet corn was added ▼

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▼ the Weber 26" One Touch Gold Kettle wasn't being ignored ▼

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▼ when the corn was ready, the WSM was re-assembled and used as a "holding pattern" ▼

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▼ following this post on The Virtual Weber Gas Grill blog, pork tenderloins were ready for grillin' ▼

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▼ inside, a pan of summer squash, peppers, onions, garlic and basil were sautéed ▼

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▼ bbq sauce glazed the tenderloin steaks just before removing from the grill ▼

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▼ the pork was tented for a few minutes
then BBQ sauce was again brushed on, served with the smoked cabbage & the sautéed veggies ▼

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In the words of Chris Allingham, " Give this one a try, I think you’ll like it!"
He is correct! This Pork Tenderloin Steak is a WINNER!

▼ just as we were to enjoy this wonderful meal, the rain came down in buckets... ▼

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...putting an end to the day's outdoor festivities. But it was a fine day... and thanks for stoppin' by!
 
Looks fantastic Jim! Great documentation! Power tools with dinner, a new angle? Love your yard! It was built for BBQing!
 
Very unique and interesting post, Jim. Everything looks wonderful. That last shot ended your outdoor festivities, but it sure looked great to me. This drought has been bad, the valley is full of smoke. A day of that rain would sure freshen things up a bit here.
 
That must have been one tough cabbage if you had to use a power drill on it, LOL!!! Everything looks outstanding as usual Jim!!!
 
Well until now I never associated power tools with smoking, but I've learned to never under estimate the mighty mind of Jim Lampe! Barb and I have been looking for to pound up some tenderloin steaks to give them a try after seeing Chris's post. Now that I've seen this masterpiece I'm moving it to the front of the list.
 
Great looking cooks Jim and I really like the cabbage idea! I was going to comment on you nice weather until I saw that last picture.
 
A Labor Day feast for the ages, Jim! I think you win the award for "manliest cabbage preparation" in a landslide.
 
Thanks everyone :)

TMueller said:
That cabbage looks interesting. Did it pickup allot of smoke ? Was it soft like kraut or crunchy like cole slaw?
Click to expand...
its very tasty, a little smoke flavour... The cabbage does not wilt, it's a pretty softer texture than raw but quite delicious, try it... I'll bet you do it again!
by the way, I do not eet kraut :p
 
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