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Ribs, Scallops, & Beans…oh my! Another Saturday comes along, and I am lucky to have my good friend Brian and family spend the afternoon with us. When Brian is around, there are few things you can count on: plenty of beer, plenty of food, and never a dull minute. Good times indeed.
Early in the afternoon, I prepped 3 racks of ribs for the 26 inch kettle. I have been on the curve on my way towards mastering the heat control for long indirect cooks on this beast. I finally made some progress. I filled up both indirect baskets to the top with unlit coals and then added only 5 lit coals to each side. The bottom vent was closed almost all of the way, and the top vent was left open until the temperature gauge climbed above 200. Success.
I placed a drip pan in the bottom of the kettle, which was filled with an unnamed beer I keep in the hot garage (if that gives you any indication as to what I think of said beer). After prepping the ribs by removing the rib membrane and covering them with rub, I placed them on a rib rack. Apple was my smoking wood of choice for the day.
The coals worked out great, as I was able to (finally) maintain 250 for the 4 plus hours the ribs cooked. That’s Brian above tending to the Summit.
A great addition to the meal, was an incredible baked bean dish Josh of Meatwave posted about last summer. With five different types of beans and a boat load of honey and brown sugar, these things were incredible. I believe they have risen to a “must have” location on our summer menu.
Brian grilled his famous parmesan breaded scallops. Instead of grilling them on a sheet, he put them straight down on the grates. As before, these things were fabulous. I could not get enough.
With a little Stone Double Bastard to start the afternoon off and a ton of food to wrap things up, we were all on our way to a food coma. My idea of a great Saturday.
5 comments:
Well, you can't go wrong when you start the evening off with a Double Bastard!
Looks awesome!
Thanks Chris, and oh no, you can't! In fact, I have a bottle of Stone Russian Imperial Stout I am dying to have next!
Always a tantalizing eyeful Mike. Is removing the membrane hard to do? I asked the "butcher" at my local Giant Eagle to do it and he almost hit me with the ribs when he said he wouldn't do it.
Thanks Dave! Really?! I wonder why. It is really pretty easy to do yourself, and I think it makes a big difference when it comes to eating. I just take a knife and slip it between the membrane and the bone. A little tug on the membrane with a paper towel and voila, no membrane. I am curious as to the butcher's reaction though...weird.
Thanks Dave! Really?! I wonder why. It is really pretty easy to do yourself, and I think it makes a big difference when it comes to eating. I just take a knife and slip it between the membrane and the bone. A little tug on the membrane with a paper towel and voila, no membrane. I am curious as to the butcher's reaction though...weird.
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