Clay Neubauer
TVWBB Pro
Did some freezer re-positioning, and it was pretty clear that these needed to be eeten.
Somehow, rotating between three different places I neglected to have the camera at any point when I had raw meat, or the ribs on my WSM. They were very plain ribs with only Byron's Buttrub for seasoning, and no sauce or wash during the cook. Sometimes I like to just enjoy the meat. But I tried for some good side dishes today. Here are the ingredients to my slaw- red cabbage with some Granny Smith apples to give some color and snap.
After putting all that through my Cuisinart and cleaning up the mess, the chef decided it was time for a personal lubricant. This seemed like a perfect lazy afternoon to indulge in a Tom Collins.
Seasoning a skillet to cook cornbread.
And some ingredients. (of course I made use of that bacon above)
Foiled the ribs for awhile, opened them up to see this.
Cornbread in a 22. I let it go about a minute too long.
Plated up. I'd have to say the cole slaw was the star of this. Really loved the color and texture of it.
And one for the photo hobbyists on here- town about 30 miles from here has annual balloon races. The weather this week sucked so bad that they pretty much didn't get to do any flying, but I found a place to get this shot of the carnival they had. Nothing whatsoever to do with cooking or Weber grills, but I hope a few of you will like it.
Somehow, rotating between three different places I neglected to have the camera at any point when I had raw meat, or the ribs on my WSM. They were very plain ribs with only Byron's Buttrub for seasoning, and no sauce or wash during the cook. Sometimes I like to just enjoy the meat. But I tried for some good side dishes today. Here are the ingredients to my slaw- red cabbage with some Granny Smith apples to give some color and snap.
After putting all that through my Cuisinart and cleaning up the mess, the chef decided it was time for a personal lubricant. This seemed like a perfect lazy afternoon to indulge in a Tom Collins.
Seasoning a skillet to cook cornbread.
And some ingredients. (of course I made use of that bacon above)
Foiled the ribs for awhile, opened them up to see this.
Cornbread in a 22. I let it go about a minute too long.
Plated up. I'd have to say the cole slaw was the star of this. Really loved the color and texture of it.
And one for the photo hobbyists on here- town about 30 miles from here has annual balloon races. The weather this week sucked so bad that they pretty much didn't get to do any flying, but I found a place to get this shot of the carnival they had. Nothing whatsoever to do with cooking or Weber grills, but I hope a few of you will like it.
