Don, I'm surprised and pleased to hear how receptive you are and how soothing this must be to your daughter's mother. Stick to yer guns though -- draw the line at mods!
While you're at it, for the vegetarians among us (yes, even here in Texas), how about throwing on a few veggies, maybe zucchini. Also throw on a few tomatoes, onions and jalapenos for a zesty salas for those chips. Helps the beer go down just a tad bit smoother. I'll bring the avocados for the guacamole and the tortillas? Brisket makes great fajitas too.
__________________
Todd
“Complications arose, ensued, were overcome...savvy?”
While you're at it, for the vegetarians among us (yes, even here in Texas), how about throwing on a few veggies, maybe zucchini. Also throw on a few tomatoes, onions and jalapenos for a zesty salas for those chips. Helps the beer go down just a tad bit smoother. I'll bring the avocados for the guacamole and the tortillas? Brisket makes great fajitas too.
Brisket makes awesome fajitas. Grilled/smoked veggies are delicious, and I bet my wife has some ready for me to cook before the day is through!
You folks all made me hungry, so I got my unfinished still under construction BBQ smoker up to the house and decided to cook a few things today. A few skinless chicken thighs, some Johnsonville Beer Brats and some small red potatoes are in the foil. May add some slices of Spam for the heck of it. Second picture of smoke stack with A/S in background keeps everything "official".
__________________
CP 9 miles off Exit 399, I75.
2003 GMC 2500HD 4X4 D/A Ext. Cab
Propane Powered Honda EU2000i
Lots of Hot Sauce! Air # 283
So the brisket has now been on for about 7 hours, we probably have a 2-3 more to go.
Now comes the ribs. I do them several different ways-- often I just use the same dry rub that I put on the brisket and leave it at that.
But today I prepped them using a little bit of yellow mustard, Firsta pork rub, and Montreal steak seasoning. This is still essentially a dry rub technique-- I will not be basting, sopping, or misting throughout the process.
On pork spare ribs you have to cut away the steak-like part at the bottom, and a small flap. It will still get cooked, just cleans up the rib rack.
Now another controversial BBQ issue, one that is sometimes even more hotly debated than Nuvite versus Southern Shine-- I always remove the membrane. Some folks do this, some do not. I find that it gets bitter and rubbery throughout the long cooking process. Other people like it because it helps to hold the rack together.
This is a matter of personal choice, there is no "right" way-- whatever works for you.
Thanks! We have 7 acres here. Two horses and a donkey live in the pasture.
Not much rain lately so we don't have much mowing this year. So far all the bad storms have passed to the north today.
The 3 musketeers, with my niece from Ohio this past December:
__________________
CP 9 miles off Exit 399, I75.
2003 GMC 2500HD 4X4 D/A Ext. Cab
Propane Powered Honda EU2000i
Lots of Hot Sauce! Air # 283
Thanks! We have 7 acres here. Two horses and a donkey live in the pasture.
Not much rain lately so we don't have much mowing this year. So far all the bad storms have passed to the north today.
The 3 musketeers, with my niece from Ohio this past December:
What a nice spread, seriously. Someday I'd like to have some room to spread out like that. Your niece is a cutie.
utee94, a friend of mine from Ohio who drives truck delivering meat, told me that most restaurants that sell "BBQ Ribs" parboil them for at least 2 hours THEN smoke them. Have you heard of this or tried it? Most folks that have smokers down here, that I know of do not do this.
__________________
CP 9 miles off Exit 399, I75.
2003 GMC 2500HD 4X4 D/A Ext. Cab
Propane Powered Honda EU2000i
Lots of Hot Sauce! Air # 283
utee94, a friend of mine from Ohio who drives truck delivering meat, told me that most restaurants that sell "BBQ Ribs" parboil them for at least 2 hours THEN smoke them. Have you heard of this or tried it? Most folks that have smokers down here, that I know of do not do this.
I've heard of that, but it's not a technique anyone uses in this part of the country either.
People do a lot of things, I don't know, might work or might not. I always say, whatever works for you, but I do think that BBQ really is pretty easy to make (if you have the right equipment), and it seems like some people try to make it too mysterious and too difficult.
I'll bet it was imported. That's a Mexican ice-chest, hombre.
You live in San Antonio, so I have no choice but to defer to you in all matters Mexico-related.
The price was right, so I'd believe it came straight from Mexico. We get a lot of compliments on it. I should have bought several, I could have made a fortune selling to my family and friends!
Quick Links
Hybrid Mode
