Our Favorite Saturday Feast.......


 

Glenn W

TVWBB Guru
This has become our regular Saturday night meal.

St. Louis and thighs.

Rib rub:

2tbs k salt
4tsp gran garlic
4tsp chili powder
2tsp dry mustard
2tsp ground black pepper

Chicken rub:

4tsp gran onion
4tsp gran garlic
1tbs k salt
2tsp chili powder
2tsp ground black pepper

RO Lump w/ apple and cherry wood. Cooked at 275.

Wife made up a hashbrown casserole and creamed spinach with some rolls.



Uploaded with ImageShack.us



Uploaded with ImageShack.us



Uploaded with ImageShack.us



Uploaded with ImageShack.us



Uploaded with ImageShack.us

Must of been all shakey with excitement at this point!



Uploaded with ImageShack.us



Uploaded with ImageShack.us



Uploaded with ImageShack.us

Man was I full, but o so content!
wsmsmile8gm.gif
 

Vince B

TVWBB Pro
LMAO at the "Must of been all shakey with excitement at this point!" comment. To funny. Nice looking eats Glenn.
 

Jim Lampe

TVWBB 1-Star Olympian
w0w! What a dinner plate that is!!!
I LOVE spinach!!!
I LOVE the casserole too!!
And I think i could eet ribs an' she-cone` every Saturday!
VeryNice Glenn!
 

JimK

TVWBB 1-Star Olympian
You do this every Saturday? If I leave Friday after work, I should get there in plenty of time.
icon_biggrin.gif
 

John Ford

TVWBB Pro
Glenn , ikeep waiting for my invite , your cooking is better than mine & the best way to learn is eat your food
icon_biggrin.gif
 

Glenn W

TVWBB Guru
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">did u cook the chicken pieces under the ribs? </div></BLOCKQUOTE>

Yes, I always do them that way if cooking with other meats. Mostly because chicken thighs render so many drippings and the skin does better (I think) closer to the empty foiled pan.

Thanks to all for the super kind words!
 

Mac

TVWBB Guru
Every Sat. night? Let me check my calender, should have some Sat. nights free.
icon_smile.gif

Great cook.
 

 

Top