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My sister-in-law lives in Boston, and we share a love of seafood. I go to Boston, we eat oysters. She comes to Indiana, I get fresh oysters like we eat in Boston and we have them.
Tonight I served chicken wings, a dozen smoked oysters, cod chowder (didn't get a pic, so that didn't happen!), whole wheat panko encrusted cod loins with an orange bourbon glaze, French potatoes, and asparagus.
I'd like to thank all those who were here when I joined for their contributions to my cooking who are now gone. You're not forgotten!!!
Brian
Last edited by mrteddyprincess; March 22, 2025, 08:49 PM.Comment
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Finally done! I hope this cook is a worthy tribute to our departed friends.
First to finish was the pork belly. I could not pick it up it was so tender. thankfully I had purchased the Oklahoma Joe giant spatula that someone posted awhile back when it was on sale.
Next, the Sriracha Gochujang ribs and the chine bone snack. The snack ended up being my dinner, it filled me up. The ribs are spicy, sweet, and sticky. This is going to be one of my go-to rib recipes.
I cut the other rack in half when it was time to wrap in foil. This half was wrapped with some BBQ sauce that a client gave to me. As I posted before his grandad had a local BBQ joint, probably in the 1950s. This is his family's sauce recipe.
After the ribs were done I unwrapped them and put them back on the pit to set the bark. I brushed more of the sauce on them too. I think this sauce is actually supposed to be a mop: thin and watery. There is some oil and I can taste a little tomato but it really doesn't have much flavor. There is a spice kick. That said the ribs were fantastic! This half tastes totally different from the other half. Next time I'll use it as a mop instead of spritzing with diluted apple cider vinegar.
The other half: S&P only, wrapped with a little apple cider vinegar and water spritz and a tablespoon of lard. They are good but the other half is a lot better.
Finally, an experiment: Steakhouse style dark bread. I used a sourdough conditioned to rye flour. This has rye, bread, and whole wheat flours in it plus molasses, honey, brown sugar, and coco powder. I got it a little too dark so maybe I'll lower the temperature next time - lots of sugars that can scorch. This one proofed on the counter all day, I have another loaf proofing in the fridge (it proofed on the counter for 7 hours) - I'm going to compare flavors. The bread is cooling so I haven't tasted it yet. Really nice oven spring for a rye bread.
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Just by dumb luck, it worked out for me to make this here rack of Wild Fork baby backs yesterday, and although not pictured below, I made sure to consume copious beers and bang on the guit-fiddles all damn day.
Very simple cook, dry brined overnight, rubbed with Jenni In A Bottle, SnS kettle running B&B coals and cherry chunks with a target grate temp of 250/120. Cleft in twain for ease of handling and that little bit of extra bark. Took about 6.5 hours, and I deployed the foil boats about halfway through. Everything was fully nominal, and the ribs were freakin' delicious, some of the best I've made. Plated with some McCain's frozen fries and a simple green salad.
For Absent Friends.
We had the larger of the two pieces for dinner, rest for leftovers.
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Here's my favorite Mr. Bones post from when he won the big prize in 2018.
Here's a chuckie. I was going to smoke it, but my Woodfre Ninja decided to act up, so I ended up doing a quick pan-sear.
Last edited by N227GB; March 23, 2025, 12:03 PM.Comment
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In memory of our lost friends and members.
Pork ribs cooked on the HB. I forgot to take a picture before they were demolished though. My little 2 year old grand nephew loved gnawing on those bones though. It was his first time to actually be allowed to have them.
I used Kingsford and a small chunk of oak off of our many storm downed trees over the seasons. I had to finish them after wrapping abd putting in aluminum pan, in the oven till 205 because of the weather. (so windy and gusty )
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Hope our heavenly friends approve- St Louis cut over cherry and hickory chunks. Just wrapped 'em to keep the color.
Last edited by DTro; March 23, 2025, 02:27 PM.Comment
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Project Mr. Bones is coming right along…..
and what do I spy with my little eye? An MCS symptom reliever! Picked up the little guy this morning.
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Got a monster rack of spares at la Carneceria and threw 'em on the kettle to get some smoke and bark for a couple hours. These are getting wrapped with a salsa until they're tender enough that you can just reach in with a tortilla and grab a handful.
Gat a pot of Frijoles de la Olla going. Gotta have beans for Bonsey, it's in the Constitution.
Very Helpful Sous Chef is Very Helpful. She's not right underfoot or anything.
Ribs went on a couple hours ago, so it's about time to wrap. Beans are getting close. VHSC is going to be pissed when she figures out there will be no Floor Chicken.Comment
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The local Fresh Market sells short ribs. I asked if they cut them in store and they answered yes. I then asked if they could sell me a whole plate, (4bone), and they said yes. I asked nicely if they could find a nice plate and they said they would look. Here's the plate.
Nice marbling.
This was a standard cook - dry brine for 2 days and then cook at 275° in the kettle using a Fireboard to control temps. Once the kettle got up to temp, it was rock steady for the entire cook.
The ribs were tender and juicy and very flavorful.
I still miss ya Bonsey...Comment
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Some beef bones and beans in memory of Mr. Bones.Comment
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Here’s to all those members we are celebrating today. We salute you and your contributions to our little community. You are not forgotten.
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Finally, no wind. Sunny but chilly. To honor our beloved Pitmasters, I'll take the cold. T-Bone as promised with a grilled baked potato. I don't know if any of them enjoyed a glass or 3 of wine. I opened a bottle I was saving for a special time, this is it. Released in 2001 but read the label notes. It's a bit older than it's release year. And I'm not a wine expert. But this surpassed anything I've had in a long time.
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Grilled pork spare ribs rosticciana! These are NOT pull-off-the-bone, nor “slight tug”; these are like pig steaks, or the best pork chops you’ve ever eaten.
With a vinaigrette of olive oil, lemon juice, garlic, and rosemary.
On the plate, with mushroom rice (cooked in chicken broth), and roasted butternut squash (butter and olive oil, salt, pepper, garlic, and herbes de provence).
Raise a glass to Mr. Bones, Ernest, DanJohnson949, smarkley, EdF, and BigJim. Forever in our hearts and at our cookouts and bbqs.
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