A friend is visiting this weekend. Since he likes barbecue, I took him to Murray's in Cooper for lunch yesterday. After a really good sliced beef sandwich, he said something about that whetting his appetite for barbecue. He was also eyeing my smoker pit lasciviously.
So D picked up a couple of sides of baby backs at the store and I fired up the pit a little before lunch. I rubbed the ribs with cinnamon and Mexene chili powder. I set them in the pit minutes before noon. The fire is pecan wood and lump charcoal. 225-250 all afternoon. I figure they'll be done in half an hour or so.
The sauce is done. Artichokes are boiling. Cauliflower is about to get mashed. Cole is inevitably to be slawed. And there's a Pecos cantaloupe in the fridge about to meet my 10-inch kitchen knife.
The thing about barbecue is that it's so slow you can do other stuff while it does its voodoo in the pit. A friend (not my guest) had surgery yesterday to repair a broken foot and ankle. I made a gallon of potato/poblano soup for quick meals for when she's back home.
modom <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
A friend is visiting this weekend. Since he likes barbecue, I took him to Murray's in Cooper for lunch yesterday. After a really good sliced beef sandwich, he said something about that whetting his appetite for barbecue. He was also eyeing my smoker pit lasciviously.
So D picked up a couple of sides of baby backs at the store and I fired up the pit a little before lunch. I rubbed the ribs with cinnamon and Mexene chili powder. I set them in the pit minutes before noon. The fire is pecan wood and lump charcoal. 225-250 all afternoon. I figure they'll be done in half an hour or so.
The sauce is done. Artichokes are boiling. Cauliflower is about to get mashed. Cole is inevitably to be slawed. And there's a Pecos cantaloupe in the fridge about to meet my 10-inch kitchen knife.
The thing about barbecue is that it's so slow you can do other stuff while it does its voodoo in the pit. A friend (not my guest) had surgery yesterday to repair a broken foot and ankle. I made a gallon of potato/poblano soup for quick meals for when she's back home.
modom
Yummmmmm... sounds like a great feast. Have you got a recipe for the potato/poblano soup handy? I'll be harvesting the last of the poblanos in the garden shortly and soup sounds perfect. Thankyouverymuch.
modom <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
The thing about barbecue is that it's so slow you can do other stuff while it does its voodoo in the pit. A friend (not my guest) had surgery yesterday to repair a broken foot and ankle. I made a gallon of potato/poblano soup for quick meals for when she's back home.
Yummmmmm... sounds like a great feast. Have you got a recipe for the potato/poblano soup handy? I'll be harvesting the last of the poblanos in the garden shortly and soup sounds perfect. Thankyouverymuch.
Michael
It's in the RFC cook.book. It's also different every time I make it.
A friend is visiting this weekend. Since he likes barbecue, I took him to Murray's in Cooper for lunch yesterday. After a really good sliced beef sandwich, he said something about that whetting his appetite for barbecue. He was also eyeing my smoker pit lasciviously.
So D picked up a couple of sides of baby backs at the store and I fired up the pit a little before lunch. I rubbed the ribs with cinnamon and Mexene chili powder. I set them in the pit minutes before noon. The fire is pecan wood and lump charcoal. 225-250 all afternoon. I figure they'll be done in half an hour or so.
The sauce is done. Artichokes are boiling. Cauliflower is about to get mashed. Cole is inevitably to be slawed. And there's a Pecos cantaloupe in the fridge about to meet my 10-inch kitchen knife.
The thing about barbecue is that it's so slow you can do other stuff while it does its voodoo in the pit. A friend (not my guest) had surgery yesterday to repair a broken foot and ankle. I made a gallon of potato/poblano soup for quick meals for when she's back home.
modom
Lessee, I'm have a procedure this week. . . . -- -Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05, including the Blue Ribbon Brownie Recipe and a sad note added this evening, 8/27/05.
modom <[email hidden]> wrote in news:[email hidden]:
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Dog3 said:
modom <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
The thing about barbecue is that it's so slow you can do other stuff while it does its voodoo in the pit. A friend (not my guest) had surgery yesterday to repair a broken foot and ankle. I made a gallon of potato/poblano soup for quick meals for when she's back home.
Yummmmmm... sounds like a great feast. Have you got a recipe for the potato/poblano soup handy? I'll be harvesting the last of the poblanos in the garden shortly and soup sounds perfect. Thankyouverymuch.
Michael
It's in the RFC cook.book. It's also different every time I make it.
modom
THANKS! I have not looked in the book for a long time. I'll have to take a look and see what else I've forgotten about.
