Pursuit of Happiness


 
Dwain Pannell

Dwain Pannell

TVWBB Hall of Fame
I started a clean burning fire with 10 lbs of unlit Royal Oak Lump and 1/2 chimney of lit. I cored a head of cabbage down a couple inches, took a half stick of butter and crammed half in the hole, followed by a TBS of rub and the other half, and jammed the core cap on top. I made a ring of foil to sit the head of cabbage on the lower rack wrapping the cabbage with foil. I dusted two racks of St Louis cut spares with a couple different rubs and left the whole thing to the smoke of three chunks of apple wood.



In the mean time, I mixed up a copycat of Saltgrass Shiner Bock Bread to rise. I have five beers left so...

2.5 hours later, when I wrapped the ribs in foil with a concoction of Tiger Sauce, Parkay, brown sugar, and agave nectar, I added a dozen or so ears of corn to the cooker.






I lit 24 Stubb's briquette and arranged them on/under the Dutch Oven for a 30 min 350* bake in the kettle then closed the WSM vents down to conserve what's left of my bag of lump.









The end result was a plate of torn apart ribs, cilantro lime buttered corn, cabbage, and homemade bread and a happy family. Life is good. Cheers! :cool:

 
Wow, Dwain! Fantastic post from start to finish. The food and photos looks fabulous!! Thanks for sharing.
 
I am truly food filled (finished a supper of New York Strip (on my OTG), garden fresh green beans, small red potatoes in the skins, an excellent salad by my wife, topped off with strawberry shortcake). However, I must say that this post have my taste buds "a swimmin' in saliva".

Good show, my man!!

Dale53
 
Tony R said:
Great cook Dwain!!!
Can I get more details on the cilantro lime corn?
Click to expand...

Melt 2 sticks of butter, 2 TBS chopped fresh cilantro, 1 oz lime juice, ground cayenne pepper and salt to taste.

The corn itself was soaked for three hours in tap water, drained, and placed on the cooker ~ 2.5 to 3 hours.
 
Dwain Pannell said:
Melt 2 sticks of butter, 2 TBS chopped fresh cilantro, 1 oz lime juice, ground cayenne pepper and salt to taste.

The corn itself was soaked for three hours in tap water, drained, and placed on the cooker ~ 2.5 to 3 hours.
Click to expand...

Nice... Thank you.
I'm going to make this.
 
Dwain - Looks like a very well-thought-out and efficient cook, with great looking results. I've only been a member of this forum for a short time, but I've already learned a ton from reading posts like this one.
 
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