Mike Coffman
TVWBB Olympian
The red potatoes were boiled and cooled overnight. Put on the Grid Iron using the 6 inch tube
with apple pellets and no other heat. I plan on about 2 hours smoke.
We also decided to try the deviled egg recipe on the Slawsa web site. My wife, who normally does
the eggs, was at work so I did the best I could with them. I did a taste test and the filling was
a definite go!
I followed a recipe from Malcolm Reed (Killer Hogs Comp Team) for the preparation and marinade
of the ribs. I picked up some flanken ribs from the store and they were placed in the marinade
yesterday. My wife called me at work yesterday and said we were having company for dinner on
Monday night so she asked me to get more of the ribs. We were out so she went to another store
and picked up 4 short ribs (not flanken) and threw them into the marinade. Here they are this
morning after I gave them another flip in the marinade. I will see how well the larger ribs work out
since the recipe calls for the flanken ribs to be cooked each side for 4 minutes. I may have to let
these cook a little longer.
Potatoes after 1 hour 45 minutes of smoke.
Potatoes cut up and mixed with mayo, garlic Slawsa, Montreal steak seasoning and topped with
eggs and olives.
Ribs out of the marinade and coming up to room temperature.
Put on the Performer, with my grill grates, and using KBB with some Jack Daniels Whiskey chips
for some smoke.
At the 4 minute mark flip.
Another 4 minutes and they are done.
Plated with some broccoli salad that my wife made the other day.
Excellent flavors throughout the whole meal. The regular short ribs could have cooked a bit longer
but were still edible though somewhat chewy. This marinade is great and I am thinking of using it
with some pork chops soon. My wife Bev really enjoyed the ribs but she said the star of the show
was the smoked potato salad. The Slawsa works great not only with deviled eggs but I used it in
the potato salad instead of my normal celery, onion, etc. Will do all these again.
Thanks for looking at my cooking!
with apple pellets and no other heat. I plan on about 2 hours smoke.
We also decided to try the deviled egg recipe on the Slawsa web site. My wife, who normally does
the eggs, was at work so I did the best I could with them. I did a taste test and the filling was
a definite go!
I followed a recipe from Malcolm Reed (Killer Hogs Comp Team) for the preparation and marinade
of the ribs. I picked up some flanken ribs from the store and they were placed in the marinade
yesterday. My wife called me at work yesterday and said we were having company for dinner on
Monday night so she asked me to get more of the ribs. We were out so she went to another store
and picked up 4 short ribs (not flanken) and threw them into the marinade. Here they are this
morning after I gave them another flip in the marinade. I will see how well the larger ribs work out
since the recipe calls for the flanken ribs to be cooked each side for 4 minutes. I may have to let
these cook a little longer.
Potatoes after 1 hour 45 minutes of smoke.
Potatoes cut up and mixed with mayo, garlic Slawsa, Montreal steak seasoning and topped with
eggs and olives.
Ribs out of the marinade and coming up to room temperature.
Put on the Performer, with my grill grates, and using KBB with some Jack Daniels Whiskey chips
for some smoke.
At the 4 minute mark flip.
Another 4 minutes and they are done.
Plated with some broccoli salad that my wife made the other day.
Excellent flavors throughout the whole meal. The regular short ribs could have cooked a bit longer
but were still edible though somewhat chewy. This marinade is great and I am thinking of using it
with some pork chops soon. My wife Bev really enjoyed the ribs but she said the star of the show
was the smoked potato salad. The Slawsa works great not only with deviled eggs but I used it in
the potato salad instead of my normal celery, onion, etc. Will do all these again.
Thanks for looking at my cooking!
