BB Ribs, and Spam Augratin on the menu for tomorrow w/ Q-view

[chisoxjim]

Back to basics & a couple first time items on the smoker tomorrow.

I am defrosting one slab of BB ribs now, and am going to buy another at the butcher on the way home tonight($2.99 Lb.). Gonna smoke them as I have my last few batches, I think I have finally found my groove, and am turning out the best ribs yet imho. I will also smoke some spam early on, before I put the ribs on, for the potatoes I mention below. SOme heads of garlic will also be smoked to add to the spam augratin.

I have been wanting to try some potatoes on the smoker for a while now, and tomorrow will be the day. I am going to use a mixture of recipes, and techniques I have seen, I am also going to smoke some Spam & garlic early on in the process to be able to add that to the potato mix before putting them on the smoker.

As usual for me, pics will follow of the prep, smoke, finished product, and consumption.

 

[billbo]

Sounds good, can't wait to see!

 

[old poi dog]

Sounds like a plan. Have fun and post pictures when you can.

 

[bbrock]

Sounds good..Hope it turns out good for you I willbe looking forward to seeing the out come.

 

[chisoxjim]

thanks folks,

I am looking forward to it, and like most of my smokes I like to post ahead of time what I am making(helps me plan, and not forget things), and then post the prep and results.

 

[chisoxjim]

everything turned out great. I will post pics as soon as my home internet connection issue is resolved(somehting with my router).

I smoked the scored loaf of Spam, and a head of garlic for 2 hours. I then cubed the smoked spam, and reserved the head of garlic for the sauce for the augratin. I made a simple mornay sauce(roux, milk, chix stock, shredded cheese, black pepper & curry. squeezed in the smoked garlic at the end. I layered about 3# of sliced potatoes, and one sliced onion with the cubed spam, and some of the sauce. After 3 layers I topped with some shredded cheddar. smoked for 4 hours, and it came out great. creamy, and smokey rich.

The BB ribs, I had one rack that was cut into halves so I marinated these in a "korean" marinade from Gary Wiviotts "Low and Slow" BBQ cookbook(sherry, soy sauce, green onion, garlic, ginger, brown sugar, black pepper, homemade sesame oil). marinated the slabs for about 6 hours before smoking. THey turned out pretty good, still got a nice smoke ring.

The other slab I did as usual, yellow mustard slather, my rub.

Smoked both batches until done... about 3 hours, when they passed the tong test. I then tented each slab in foil with honey, and some(3 tbsp) apple juice(marinade for the Korean ribs), and put them back on the smoker for 30 mins. End was result was a tender rib with a nice pull, but very tender.

pics to follow as soohn as my home internet issue is resolved.

 

[chisoxjim]

pics will now have to wait until Thursday night, or Friday. The internets tech. wont be out to my house until Thursday, I'm using this high speed router breakdown as an excuse to upgrade my internet speed, and go wireless in the house.

 

[meatball]

Nice!!...I will never be hardwired again - if you can go wireless, it's great. You can use your computer in the garage, out on the porch, wherever! Looking forward to the pics!

 

[chisoxjim]

the pics, and the food turned out pretty good, imagine my disappointment when my internet failed to work.. I was at a loss.

 

[chisoxjim]

finally got the internet up, and the pics downloaded.

korean marinade ingredients for BB's:


ribs in marinade:


rubbed ribs:


spam & garlic :


finished spam:


finished garlic:


sliced spam:


mornay for spam augratin:


spam augratin layer:


q-view I & II



korean BB ribs:


regular bb ribs - slab:


regular bb ribs sliced:


finished spam augratin:


put it on the board!


thanks for looking, sorry about the delay.

 

[cajunsmoke13]

Nice job Jim....

 

[chisoxjim]

thanks,

it was a fun afternoon of trying some new, and old things.

 

[irishteabear]

Nice! Everything looks great.

 

[chisoxjim]

thanks, this was one of my best & most fun smokes, and I was pretty impressed how the korean marinated ribs turned out, they had a more deined smoek ring than the non marinated batch. However the non marinated ribs were better cold out of the fridge the next morning for breakfast.

 

[mballi3011]

One heck of a dinner there chisoxjim love the ribs fabulous looking did you put the garlic in the augratin. Glad that everything came out so good.

 

[alx]

Excellent smoke and q-view Jim.

I just harvested 200 bulbs of garlic i grew.Gonna have to figure way not to tell my mom if i smoke some though- she is very protective of the homegrown stuff....it really is that good.

 

[chisoxjim]

thanks,

yes I squeezed the smoked garlic right out of the bulb into the mornay sauce.

 

[chisoxjim]

nice..

(200) bulbs of garlic...., my mouth is watering just thinking about that harvest.