Bill Schultz
TVWBB Hall of Fame
Well, the past couple of months have been a whirlwind for me and though I have done some nice cooks I have not had much opportunity to photo them and post. Just got back from two weeks in Spain and Portugal with the CEO and our travel companions. Missed you guys and decided to post up tonights first use of the WSM in over two months. The Back to Eden Garden has been prolific and we are harvesting daily.
Short Ribs
Picked up two flats (four bones each) from the local butcher shop. This is an Ode to some cool fellows, the BBQ Pit Boys. Anyhow, trimmed and seasoned with SPG liberally and allowed to come to room temp.
On the WSM at 240-260 over Lump and Stubbs mix with a handful of Jack Daniels chips thrown on just before putting them on
My favorite doctoring of Bush's, Jalapeno Onion Garlic from the garden, simmered for awhile and then the beans on. A little Molasses and Brown Sugar towards the end.
Six and a half hours later done at 205
15 minute rest and sliced up
On the table, the CEO made her Corn Bread and a nice recipe with our Swiss Chard
Take Care and have a good week ahead
Short Ribs
Picked up two flats (four bones each) from the local butcher shop. This is an Ode to some cool fellows, the BBQ Pit Boys. Anyhow, trimmed and seasoned with SPG liberally and allowed to come to room temp.
On the WSM at 240-260 over Lump and Stubbs mix with a handful of Jack Daniels chips thrown on just before putting them on
My favorite doctoring of Bush's, Jalapeno Onion Garlic from the garden, simmered for awhile and then the beans on. A little Molasses and Brown Sugar towards the end.
Six and a half hours later done at 205
15 minute rest and sliced up
On the table, the CEO made her Corn Bread and a nice recipe with our Swiss Chard
Take Care and have a good week ahead
