Jim Lampe
TVWBB 1-Star Olympian
today, did a similar cook to Sean's post... however, my bath included beer.
Started with four large <STRIKE>country</STRIKE> NATION style pork ribs... seasoned with BBQ 3000.
Got the 26" kettle set-up out of today's wind...
...and away we go!
cookin' these for 'bout 3 hours or so...
Yup. That's a bone nexto'um smokin'.... a dog's gotta have something too ya know.
While they're cookin', i got a bath ready for'um. Made of beer and assorted barbecue sauces.
about two hours into this cook, i sliced up a red onion, oiled it and set them over the heat...
...and the all-seasoned-up potatoes were also readied for the oven...
Meanwhile, the pork ribs were submerged then covered.
while the onions were cookin' away...
the ribs... (remember those?) well,
...they were taken out of the bath and put over direct heat.
Aaahhhh.
When the taters were done in the oven, and after bright green Brussels were steamed to nearly perfection, dinner was plated and served.
this is about the time i'd hear my Uncle Richie (from Pulaski, Wisconsin) say, <span class="ev_code_GREY">"C'mon, Let's EET"</span>!
Thank you all for dealing with my fun
Started with four large <STRIKE>country</STRIKE> NATION style pork ribs... seasoned with BBQ 3000.
Got the 26" kettle set-up out of today's wind...
...and away we go!
cookin' these for 'bout 3 hours or so...
Yup. That's a bone nexto'um smokin'.... a dog's gotta have something too ya know.
While they're cookin', i got a bath ready for'um. Made of beer and assorted barbecue sauces.
about two hours into this cook, i sliced up a red onion, oiled it and set them over the heat...
...and the all-seasoned-up potatoes were also readied for the oven...
Meanwhile, the pork ribs were submerged then covered.
while the onions were cookin' away...
the ribs... (remember those?) well,
...they were taken out of the bath and put over direct heat.
Aaahhhh.
When the taters were done in the oven, and after bright green Brussels were steamed to nearly perfection, dinner was plated and served.
this is about the time i'd hear my Uncle Richie (from Pulaski, Wisconsin) say, <span class="ev_code_GREY">"C'mon, Let's EET"</span>!
Thank you all for dealing with my fun
