Today is the last day for my family members visiting from the Caribbean. I made some St. Louis ribs the other day that truly shamed me, they were terrible. Everyone else says otherwise, but I mean, they were terrible.
So I gotta redeem myself before they leave!
Tonight's menu includes 2 racks of babybacks seasoned with MMD+ (my adjustments make the +), a 5lb pork loin cut in half, with half done with MMD+ and half with Blackstone's Tequila Lime seasoning. The ribs will go on in a few minutes, the pork loin this evening when I get off work - intentions to smoke to about 140, then sear hot and fast over charcoal.
Other items will include charcoal grilled corn, some asparagus marinated in Italian dressing and S&P, then grilled in a veggie pan, as well as a foil packet of veggies done on the grill - yellow squash, zucchini, baby portabellas and red onion, all heavily seasoned with garlic, S&P, some Tony Chachere's cajun seasoning and Italian dressing. And garlic bread.
Should be a feast.
Here's what I have right now:
Those ribs will be going on in about 30 minutes. Then I'll head to work for a few hours and have The Boy add wood chunks and spritz as necessary for the nonce, return around 3h later and throw on the pork loin and start firing up the charcoal for the veggies, etc.
Stay tuned for more updates, and now that I've figured out how to add photos and notes to my Fireboard cook (4 years into ownership), it should be a little more interesting to follow.
Weather's nice, today, too! No more 104ºF for little while! it's 84ºF out there right now!
Gonna go turn the Camp Chef down a smidge, I don't want my ribs cooking too fast.
So I gotta redeem myself before they leave!
Tonight's menu includes 2 racks of babybacks seasoned with MMD+ (my adjustments make the +), a 5lb pork loin cut in half, with half done with MMD+ and half with Blackstone's Tequila Lime seasoning. The ribs will go on in a few minutes, the pork loin this evening when I get off work - intentions to smoke to about 140, then sear hot and fast over charcoal.
Other items will include charcoal grilled corn, some asparagus marinated in Italian dressing and S&P, then grilled in a veggie pan, as well as a foil packet of veggies done on the grill - yellow squash, zucchini, baby portabellas and red onion, all heavily seasoned with garlic, S&P, some Tony Chachere's cajun seasoning and Italian dressing. And garlic bread.
Should be a feast.
Here's what I have right now:
Those ribs will be going on in about 30 minutes. Then I'll head to work for a few hours and have The Boy add wood chunks and spritz as necessary for the nonce, return around 3h later and throw on the pork loin and start firing up the charcoal for the veggies, etc.
Stay tuned for more updates, and now that I've figured out how to add photos and notes to my Fireboard cook (4 years into ownership), it should be a little more interesting to follow.
Weather's nice, today, too! No more 104ºF for little while! it's 84ºF out there right now!
Gonna go turn the Camp Chef down a smidge, I don't want my ribs cooking too fast.
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