Gail Force Winds

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

dollarbill

Head Chef
Joined
Apr 7, 2008
Messages
2,416
Location
Colorado
2 racks of John Morrells finest just went on the WSM at 12:50pm today. I rubbed them down last night and will adding a rasberry glaze thats on the back of Dave Klose's 3 pack of rubs. (If anyone is interested I can post the recipe, its easy and killer!) Also experiencing "GAIL FORCE WINDS" Which Ive never really cooked in, but the WSM has come up to temp and holding. Ive backed my van in front to try to settle all the blowing. Its probably 50 degrees out. Ill post pics later.


P.S. Maybe being unemployed isnt so bad after-all..... :shock:
 
Raspberry Glaze For Pork Ribs:


1/3 Cup Raspberry Liquor

3 - Tbls seedless raspberry preserves

1-1/2 tsp. Lemon Juice

1/2 cup white wine

S&P to taste. ( I dont add salt cause my rub has enough salt.)

Reduce white wine and liquor by 2/3rds

Wisk in remaining ingreredients.

Reduce to light glaze. Season with S & Pepper.

Brush meat with glaze during last 30 minutes of cook. Top with a small

amouint of glaze when serving.
 
Captain Morgan said:
man that sounds good.

I've seen a couple of movies with Gail Force.

I used it on the ribs i did for the FF. It was so damn good. My rub is kinda salty and it really sets off the raspberry. Try it its easy and tastes great.


Wsm at 240* wind has slowed but I had too shut the vents 1/3rd of the way when the sun started beating on it it jumped to about 350 - 360* range. I try and keep updating. Got to get the kids from school. :D
 
dollarbill said:
Raspberry Glaze For Pork Ribs:


1/3 Cup Raspberry Liquor

3 - Tbls seedless raspberry preserves

1-1/2 tsp. Lemon Juice

1/2 cup white wine

S&P to taste. ( I dont add salt cause my rub has enough salt.)

Reduce white wine and liquor by 2/3rds

Wisk in remaining ingreredients.

Reduce to light glaze. Season with S & Pepper.

Brush meat with glaze during last 30 minutes of cook. Top with a small

amouint of glaze when serving.
Thanks for posting the recipe. Will take it for a test drive this weekend.

Pigs
 
Pigs On The Wing BBQ said:
dollarbill said:
Raspberry Glaze For Pork Ribs:


1/3 Cup Raspberry Liquor

3 - Tbls seedless raspberry preserves

1-1/2 tsp. Lemon Juice

1/2 cup white wine

S&P to taste. ( I dont add salt cause my rub has enough salt.)

Reduce white wine and liquor by 2/3rds

Wisk in remaining ingreredients.

Reduce to light glaze. Season with S & Pepper.

Brush meat with glaze during last 30 minutes of cook. Top with a small

amouint of glaze when serving.
Thanks for posting the recipe. Will take it for a test drive this weekend.

Pigs

You will be glad you did! ;)
 

Latest posts

Back
Top Bottom