Its not burned
Senior Cook
- Joined
- Sep 12, 2015
- Messages
- 106
Crap, I meant to put this in the grilling section. Maybe a nice mod can move it?
I've been wanting to try the stuffed potatoes that Vermin and Old Dave posted. Also been craving some hot-n-fast babybacks. I like to keep the ribs weights between 2-1/2 and 3 lbs, they seem to cook better.
For this one I decided to do a couple of different spices. We like McCormick's Smokehouse Maple and I've been wanting to try their Brown Sugar Bourbon. I use these as rubs, so a little heavier then they recommend.
The Smokehouse Maple were dry-brined and left overnight in plastic wrap. They received a brushing of (real) maple syrup before the rub. The Brown Sugar Bourbon were dry brined and marinated in a couple ounces of Bourbon in a vacuum sealed bag. They were brushed with molasses before the rub.
We really like the flavor of onion and cheese perogi, so the potatoes got a bit of a change. Instead of using solid cheese I used grated Colby-Jack with some green and white onion. The onion was run through a food processer and chopped fine enough to get some liquid. The leftover cores were perfect for packing the cheese and onion mixture tight. I used thin slice bacon, probably should've used thick.
Can't have a good meal without a veggie. Wasn't sure what it would be, then found these in the meat section all made up. The original price was stupid, and I guess others felt the same way since these had a use-by date of yesterday and were marked down considerably. I tossed a couple in the basket. Besides the obvious ingredients they are seasoned with a Parmesan/Garlic butter.
Set the grill up for indirect using a pan with a touch of water and two smoker packs over the front and back burners filled with apple.
I used foil to keep drippings from the potatoes and asparagus from getting on the ribs. The swinging basked was perfect for making a four sided pan with foil to keep the seasoned butter around the asparagus. Next time I make these they'll be homemade, and I will likely just grill them. The butter can be basted on during the cook.
Ready to come off the grill. The water pan and smoker packs have been removed and the ribs browned over direct heat.
Time to eat! The potatoes were excellent, thanks for the inspiration!
The Bourbon marinated and flavored ribs were top notch, definitely will do again. The asparagus was good, but as stated earlier could be done better and for less cost. They'll become a regular at meals.
I've been wanting to try the stuffed potatoes that Vermin and Old Dave posted. Also been craving some hot-n-fast babybacks. I like to keep the ribs weights between 2-1/2 and 3 lbs, they seem to cook better.
For this one I decided to do a couple of different spices. We like McCormick's Smokehouse Maple and I've been wanting to try their Brown Sugar Bourbon. I use these as rubs, so a little heavier then they recommend.
The Smokehouse Maple were dry-brined and left overnight in plastic wrap. They received a brushing of (real) maple syrup before the rub. The Brown Sugar Bourbon were dry brined and marinated in a couple ounces of Bourbon in a vacuum sealed bag. They were brushed with molasses before the rub.
We really like the flavor of onion and cheese perogi, so the potatoes got a bit of a change. Instead of using solid cheese I used grated Colby-Jack with some green and white onion. The onion was run through a food processer and chopped fine enough to get some liquid. The leftover cores were perfect for packing the cheese and onion mixture tight. I used thin slice bacon, probably should've used thick.
Can't have a good meal without a veggie. Wasn't sure what it would be, then found these in the meat section all made up. The original price was stupid, and I guess others felt the same way since these had a use-by date of yesterday and were marked down considerably. I tossed a couple in the basket. Besides the obvious ingredients they are seasoned with a Parmesan/Garlic butter.
Set the grill up for indirect using a pan with a touch of water and two smoker packs over the front and back burners filled with apple.
I used foil to keep drippings from the potatoes and asparagus from getting on the ribs. The swinging basked was perfect for making a four sided pan with foil to keep the seasoned butter around the asparagus. Next time I make these they'll be homemade, and I will likely just grill them. The butter can be basted on during the cook.
Ready to come off the grill. The water pan and smoker packs have been removed and the ribs browned over direct heat.
Time to eat! The potatoes were excellent, thanks for the inspiration!
The Bourbon marinated and flavored ribs were top notch, definitely will do again. The asparagus was good, but as stated earlier could be done better and for less cost. They'll become a regular at meals.
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