Simple spares cook


 

Clay Neubauer

TVWBB Pro
Did some freezer re-positioning, and it was pretty clear that these needed to be eeten.

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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.

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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.

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Seasoning a skillet to cook cornbread.

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And some ingredients. (of course I made use of that bacon above)

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Foiled the ribs for awhile, opened them up to see this.

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Cornbread in a 22. I let it go about a minute too long.

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Plated up. I'd have to say the cole slaw was the star of this. Really loved the color and texture of it.

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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.

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