Smoke-Chem BBQ
Smoking Fanatic
Ribs were on the menu, and as long as the WSM was running anyway, a batch of buffalo wings accompanied.
I cooked two racks of baby backs,. I'd been wanting to try Jeff's Jazzed Up Raspberry Glazed Ribs recipe for awhile. https://www.smoking-meat.com/jazzed-up-smoked-st-louis-style-ribs. It occurred to me that the glaze--nothing more than a jar of raspberry jam--would be very sweet. The one modification I made, and I recommend it highly, was to finely chop two habanero peppers and simmer them along with an 18 oz jar of jam. It added just the right balance of sweet and heat, in my opinion. I smoked over hickory, the WSM holding a temp of 235 almost perfectly for 5+ hours. I spritzed with apple juice occasionally, 2 1/2 hours in I wrapped the ribs with squeeze Parkay, brown sugar, and honey, then unwrapped after 90 minutes. During the last 40 minutes, I glazed the ribs three times with the raspberry jam/habenero glaze.
The sides included cornbread, baked in grandma's 100-year-old Griswold cast iron skillet. I generally follow the recipe on the box or bag of cornmeal (different brands tend to have exactly the same recipe), adding about 1/4 cup sour cream to keep the bread moister, and I'd planned to add chopped jalapeño, but remembering I had roasted hatch chilis in the freezer I instead diced up a big one and added it. It was an excellent call.
The other sides were easier.
Foster Farms buffalo party wings, smoked for 90 minutes or so, then fried in a skillet to crisp the skin before tossing them with additional buffalo wing sauce.
Onion rings from the Chef Store baked in the convection oven.
Bush's baked beans.
And my wife prepared an excellent chocolate bundt cake with vanilla icing.
Yum!
I cooked two racks of baby backs,. I'd been wanting to try Jeff's Jazzed Up Raspberry Glazed Ribs recipe for awhile. https://www.smoking-meat.com/jazzed-up-smoked-st-louis-style-ribs. It occurred to me that the glaze--nothing more than a jar of raspberry jam--would be very sweet. The one modification I made, and I recommend it highly, was to finely chop two habanero peppers and simmer them along with an 18 oz jar of jam. It added just the right balance of sweet and heat, in my opinion. I smoked over hickory, the WSM holding a temp of 235 almost perfectly for 5+ hours. I spritzed with apple juice occasionally, 2 1/2 hours in I wrapped the ribs with squeeze Parkay, brown sugar, and honey, then unwrapped after 90 minutes. During the last 40 minutes, I glazed the ribs three times with the raspberry jam/habenero glaze.
The sides included cornbread, baked in grandma's 100-year-old Griswold cast iron skillet. I generally follow the recipe on the box or bag of cornmeal (different brands tend to have exactly the same recipe), adding about 1/4 cup sour cream to keep the bread moister, and I'd planned to add chopped jalapeño, but remembering I had roasted hatch chilis in the freezer I instead diced up a big one and added it. It was an excellent call.
The other sides were easier.
Foster Farms buffalo party wings, smoked for 90 minutes or so, then fried in a skillet to crisp the skin before tossing them with additional buffalo wing sauce.
Onion rings from the Chef Store baked in the convection oven.
Bush's baked beans.
And my wife prepared an excellent chocolate bundt cake with vanilla icing.
Yum!
Save me a bone and big slice of cake!
