Happy 4th of July everyone! I have already posted a symopnis in the New Member - Introduce Yourself area. I'm going to get a few more details here.
I am cooking (most) of the AmazingRibs 4th of July menu. Smoking some baby back ribs on the Weber. Made the coleslaw, also the potato salad. Trying to talk my dear wife into slicing up strawberries so we can make the grilled strawberry shortcake dessert; I think I may be able to do it. :-)
The ribs:
Swift cryo-pack baby back ribs from Costco. 3 racks in the package. Unpacked last night, and salted with Morton's Kosher, wrapped up and refrigerated overnight.
Prepped up this morning with Meathead's Memphis Dust. Ready to go on the grill.
Prepped a 2 zone fire on the grill. I decided to use one of my charcoal baskets to hold things in place. Lit about 10 coals in the corner of the basket and then filled it up with unlit coals and a couple chunks of hickory on top. Once the temperature was stable, I got the ribs in place on the grill. I'm using a new rib rack, the Weber 6469 Original Rib and Roast Holder. It's kind of a beast, but it will work just fine for 3 racks. Ribs on the grill at 12:15p MDT.
Once the ribs were on the grill, time to prep the salads and get them chilling. Both salads were made using the recipes as best I could (couldn't find white pepper at the store).
Deli Slaw With Sour Cream And Mayo
Dressing made in the bowl, and then everything else run through the food processor using the grater attachment:
Old Fashioned Potato Salad Recipe
Dressing mixed up in a bowl, then potatoes prepped and the egg cooked. Egg out at 15 minutes, potatoes cooked until tender, drained and cooled. Everything mixed together in the bowl. I did take a slight liberty with the seasoning; I added a little bit of smoked paprika, and a touch of cayenne pepper, along with salt and black pepper to taste:
More to come.
I am cooking (most) of the AmazingRibs 4th of July menu. Smoking some baby back ribs on the Weber. Made the coleslaw, also the potato salad. Trying to talk my dear wife into slicing up strawberries so we can make the grilled strawberry shortcake dessert; I think I may be able to do it. :-)
The ribs:
Swift cryo-pack baby back ribs from Costco. 3 racks in the package. Unpacked last night, and salted with Morton's Kosher, wrapped up and refrigerated overnight.
Prepped up this morning with Meathead's Memphis Dust. Ready to go on the grill.
Prepped a 2 zone fire on the grill. I decided to use one of my charcoal baskets to hold things in place. Lit about 10 coals in the corner of the basket and then filled it up with unlit coals and a couple chunks of hickory on top. Once the temperature was stable, I got the ribs in place on the grill. I'm using a new rib rack, the Weber 6469 Original Rib and Roast Holder. It's kind of a beast, but it will work just fine for 3 racks. Ribs on the grill at 12:15p MDT.
Once the ribs were on the grill, time to prep the salads and get them chilling. Both salads were made using the recipes as best I could (couldn't find white pepper at the store).
Deli Slaw With Sour Cream And Mayo
Dressing made in the bowl, and then everything else run through the food processor using the grater attachment:
Old Fashioned Potato Salad Recipe
Dressing mixed up in a bowl, then potatoes prepped and the egg cooked. Egg out at 15 minutes, potatoes cooked until tender, drained and cooled. Everything mixed together in the bowl. I did take a slight liberty with the seasoning; I added a little bit of smoked paprika, and a touch of cayenne pepper, along with salt and black pepper to taste:
More to come.
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