Bill Schultz
TVWBB Hall of Fame
So my Brother in law and his Wife who are our best friends and traveling companions came over today and I put together a mini feast for us all. Great food friends and wine was had by all.
Started this morning creating the marinating sauce for the Zarandeado. Four Ancho Chili's roasted in a dry CI till the aroma hits you, then in a bowl with warm water being held down by another plate for about half an hour till rehydrated. Seeded and de-stemmed and put into a blender with a half cup of their soaking water, 1/4 cup Soy Sauce, 1/4 cup Worcestershire, a small can of tomato sauce and two big cloves of garlic.
If you guys have never had this fish dish you are missing out. Cod trimmed to nice thick pieces and the smaller pieces diced up later
Three nice racks of ribs, two rubbed with Three Little Pigs Cherry, one rack done with Tatonka Dust, the WSM started with RO Lump and some Stubbs in the starter can, on at 275 done in a Slap Your Daddy Style, including making a finishing sauce of Apple Juice, Pineapple Juice, Louisiana Hot Sauce and some Sweet Baby Ray's. On the WSM with Apple wood for two hours, spritzed a couple of times with apple juice and then foiled with brown sugar, honey, and apple juice.
Love this WSM, once seasoned after a few initial cooks i can dial it in like a stove
Part two coming give me a minute
Started this morning creating the marinating sauce for the Zarandeado. Four Ancho Chili's roasted in a dry CI till the aroma hits you, then in a bowl with warm water being held down by another plate for about half an hour till rehydrated. Seeded and de-stemmed and put into a blender with a half cup of their soaking water, 1/4 cup Soy Sauce, 1/4 cup Worcestershire, a small can of tomato sauce and two big cloves of garlic.
If you guys have never had this fish dish you are missing out. Cod trimmed to nice thick pieces and the smaller pieces diced up later
Three nice racks of ribs, two rubbed with Three Little Pigs Cherry, one rack done with Tatonka Dust, the WSM started with RO Lump and some Stubbs in the starter can, on at 275 done in a Slap Your Daddy Style, including making a finishing sauce of Apple Juice, Pineapple Juice, Louisiana Hot Sauce and some Sweet Baby Ray's. On the WSM with Apple wood for two hours, spritzed a couple of times with apple juice and then foiled with brown sugar, honey, and apple juice.
Love this WSM, once seasoned after a few initial cooks i can dial it in like a stove
Part two coming give me a minute
