Tony Tango
New member
Had smoke #2; menu:
Ribs Ribs (http://virtualweberbullet.com/rib1.html )
Smoked baked beans(http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe/index.html )
Smoked salmon for the morning after (http://virtualweberbullet.com/salmon1.html )
Chicken wings (see below)
Mac and cheese (http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html )
Carolina cole slaw (http://bbq.about.com/od/sidedishrecipes/r/bl50507b.htm )
The ribs ended up being on the cooker for 6 hours; came out perfect. I modified the recipe as follows:
put the ribs on the cooker at ignition of the minion method; so I didnt wait as the recipe recommends.
For the beans:
I highly recommend this recipe. It was my first time making it. I used smoked bacon ordered via the web from Paulina Meat Market in Chicago that I sliced thick at home. Instead of finishing in the 250 degree oven for 6 hours; finish it in your smoker at/around 250. I used a large cast iron skillet. Even though they were on for 5 hours; they came out under-done. It seemed liked they needed 8+ hours at the 250 for them to be just right. In any case, try this recipe for some great baked bean flavor.
For the chicken wings:
Using inspiration from my favorite wing place (Dinosaur BBQ; Im not a huge fan of their cue, but love their wings), I deep fried chicken wings until done. Rolled them in Dinosaur Wango Tango sauce and then put the wings over direct heat on my Performer until a light char formed. Served with more Wango Tango, blue cheese and celery. Awesome.
Mac and cheese
No mods from the recipe. It never really comes out cheesy enough for me.
Carolina cole slaw:
Used very small heads of white cabbage. We'd recommend the same
Drinks:
Ugh, too many to list and I have the hangover to prove it. Started with Brooklyn's Brown Ale, then vodka and ginger beer from here; amazing http://www.yelp.com/biz/projec...company-woodinville). Then a classic Cantillon Gueze, then Dogfish Head Indian Brown Ale, then a nice red wine with dinner.
My wife and I had two guests and we had a great time. Cant wait for the leftovers as this NFL Sunday gets rolling...
Thanks to everyone in this forum for all of the recipes and reference materials. Couldnt have done it without this site!
Ribs Ribs (http://virtualweberbullet.com/rib1.html )
Smoked baked beans(http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe/index.html )
Smoked salmon for the morning after (http://virtualweberbullet.com/salmon1.html )
Chicken wings (see below)
Mac and cheese (http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html )
Carolina cole slaw (http://bbq.about.com/od/sidedishrecipes/r/bl50507b.htm )
The ribs ended up being on the cooker for 6 hours; came out perfect. I modified the recipe as follows:
put the ribs on the cooker at ignition of the minion method; so I didnt wait as the recipe recommends.
For the beans:
I highly recommend this recipe. It was my first time making it. I used smoked bacon ordered via the web from Paulina Meat Market in Chicago that I sliced thick at home. Instead of finishing in the 250 degree oven for 6 hours; finish it in your smoker at/around 250. I used a large cast iron skillet. Even though they were on for 5 hours; they came out under-done. It seemed liked they needed 8+ hours at the 250 for them to be just right. In any case, try this recipe for some great baked bean flavor.
For the chicken wings:
Using inspiration from my favorite wing place (Dinosaur BBQ; Im not a huge fan of their cue, but love their wings), I deep fried chicken wings until done. Rolled them in Dinosaur Wango Tango sauce and then put the wings over direct heat on my Performer until a light char formed. Served with more Wango Tango, blue cheese and celery. Awesome.
Mac and cheese
No mods from the recipe. It never really comes out cheesy enough for me.
Carolina cole slaw:
Used very small heads of white cabbage. We'd recommend the same
Drinks:
Ugh, too many to list and I have the hangover to prove it. Started with Brooklyn's Brown Ale, then vodka and ginger beer from here; amazing http://www.yelp.com/biz/projec...company-woodinville). Then a classic Cantillon Gueze, then Dogfish Head Indian Brown Ale, then a nice red wine with dinner.
My wife and I had two guests and we had a great time. Cant wait for the leftovers as this NFL Sunday gets rolling...
Thanks to everyone in this forum for all of the recipes and reference materials. Couldnt have done it without this site!
