smokin' tomatoes with fajita spares

[Jim Lampe]

fired up the with Kingsford, using hickory for smoke

spares and skirt under a cast iron enamel coated skillet with skinned toms

after four hours at 250ºF, the tomatoes were then finished in the house oven at 225ºF for at least another 2 hours

those will be used for either pasta sauce or stuffed peppers... not quite sure what liz' plan is...
if you haven't smoked tomatoes for pasta sauce, you're missing out on some fantastic flavour ;P

the ribs, meanwhile, sat on the until we decided they were done

then removed, rested a while and sliced to serve

plated with the fajita wonderful spares were small roasted Yukons & steamed broc

the light fajita seasoning was simply perfect on the ribs, not an over powering rub...
the hickory smoked pork flavour STILL was king!

I thank you for visiting & hope your weekend was most enjoyable!

 

[Rolf Jacobsen]

Jim your ribs look perfect, (as always), but that’s a great idea about the tomatoes. Does the smoking add a lot of flavor to them?

Thanks,

 

[Ed M.]

Very fine lookin' bones, steamed broc and tater, Jim!

Like Rolf said, great idea with the smoked tomatoes.

 

[John Bridgman]

that looks great... don't know whether to grab a rib or a hunk of broccoli.

Never thought of smoking tomatoes before, might need a bit of time to get my head around that

 

[Jim Lampe]

thanks guys!
listen, if you like smoky flavour and you like pasta sauce, you'll love smoked tomatoes!
Yes! You certainly taste the smokiness in the sauce.
In fact, you'll smell it when using it AND the grills and smokers HAVEN'T been used that day.
We smoked a BUNCH of tomatoes two years ago, frozen it all and used it sparingly... (we're now out)
no more. the more tomatoes we grow, the more we'll smoke them.
We have a lot to smoke before the BIG frost hits.

Give it a try.

oh yeah, got the Pigvilion shirt in today! take a look!

 

[Paul Kastner]

Another signature cook. Great job!

 

[Morgan C.]

Great looking spares and maters Jim! Funny u posted this today as I was just wishing I had made some smokey spaghetti sauce for dinner! Do you use freezer bags to store them? Oh smokey Bloody Mary's too.....yep I'm doing that!

Nice shirts too!

 

[Mike Coffman]

Fantastic cook Jim! So where do I send the money to get one of those cool shirts??

 

[Kim Drana]

Great idea about smoking the tomatoes...I will be doing that this weekend with my romas...cool t-shirt too!

 

[John Solak]

Great looking ribs!!!

 

[Jim McKelvey]

Great cook and shirt Jim! Love the smoked tomatoes - they look delicious!

 

[Jim Lampe]

Do you use freezer bags to store them?

Yes Morgan, actually use foodsaver vacuum seal bags the day AFTER we freeze it in ziplock bags.

 

[Bill W. Michigan]

Alright Jim things are starting to look a little suspicious. Obviously you are a great cook. Then you built the Pigvillion. Then comes banner's and signs. Now we have shirts. Is Pigvillion BBQ going public. Raymond Wisconsin's elite BBQ restuarant? I'm sure it would be standing room only.

 

[Jim H.]

Ribs look fantastic, and thanks for the smoked 'mater idea!

My guess is Pigvilion BBQ will be a new competition team. Love the shirt!

 

[Gene Brownson]

Back back back back, GONE!! another one out of the park by the sultan of BBQ!! It's no wonder you're the TVWBB olympian, lifting those meals you throw down, man. Whatever it is you're drinking, I'd like some. Probably the BBQ rich Raymond, Wisconsin water. Love it Jim, this is part of the reason why I come here.

 

[Bob Correll]

Alright Jim things are starting to look a little suspicious. Obviously you are a great cook. Then you built the Pigvillion. Then comes banner's and signs. Now we have shirts. Is Pigvillion BBQ going public. Raymond Wisconsin's elite BBQ restuarant? I'm sure it would be standing room only.

Took the words right out of my fingers Bill!
I expect to see a long line, and a gift shop next visit!

Amazing smoked 'maters and spares James!
Both a Pigvilion menu item for sure!

 

[Jim Lampe]

thank you everyone for those very nice comments
no, i am not serving to the public, i panic when i serve to ONE other person besides liz
...and the shirt was a one-time deal... ok, maybe i'll design another

anyway, more toms gonna get smoked as soon as they ripen...

 

[Mike P.]

Alright Jim things are starting to look a little suspicious. Obviously you are a great cook. Then you built the Pigvillion. Then comes banner's and signs. Now we have shirts. Is Pigvillion BBQ going public. Raymond Wisconsin's elite BBQ restuarant? I'm sure it would be standing room only.

I think He's got a Cookbook in the works. (Put me down for 10 copies please (with autograph). You should Really consider it if you haven't Jim! FANTASTIC!