Spiel

Late Saturday afternoon prepping dinner and listening to Wintersleep.

Yep, a bag of smelt.

Yesterdays dinner. 5 lbs of beef back ribs. Out of the smoker after 90 minutes of apple wood flavouring. Inspired by Manitoubass2's post a few days back I made a sauce for the ribs to finish them off in the slow cooker. Started the sauce with a can of apple juice, 1 cup of apple cider vinegar, 2 peeled and cored apples, 2 peeled and cored pears, 1 diced onion, 1/2 cup brown sugar, 1/4 cup Worcestershire sauce, 1/4 cup ketchup, teaspoon garlic powder and some fresh ground black pepper. Simmered to reduce volume for 3 hours then pureed it with an immersion blender. Placed the hot smoked ribs into a preheated slow cooker and poured the sauce over top. Dinner for one. The ribs were pretty amazing. I'd definitely do it again with the remaining 5 lbs. Only thing I'd change is to cut in half the amount of cider vinegar or remove it entirely. Plenty of acidity from the fresh fruit I used in the sauce. Or add more brown sugar though I think that would be the wrong direction to take. Oddly enough I started with a 1/2 cup of cider vinegar but thought it not tart enough, oh well.

Two thumbs up for Natalie!

Cruiser's Creek..... now

Wow, different for sure.......

<iframe width="560" height="315" src="https://www.youtube.com/embed/U8voypJbQcA" frameborder="0" allowfullscreen></iframe>

^ *drooling*

Yum! I'd really like to hear how that turns out Bud. I have a few large pork butts in the freezer now.

Perhaps not where you were standing.

Or that, like auto dealer plates.

Perhaps a local marine dealer water testing it. I don't think registration numbers can be issued until it's purchased.

Atlantic. That's not really a good indicator MoS as Great Lake Browns when in bright silver can also display X shaped spotting.

Now you're just showing off!

^ This!

Coming soon. Another evening (my 3rd) with the amazing Hugh Cornwell.

<iframe width="420" height="315" src="https://www.youtube.com/embed/89ZWFtAZkRE" frameborder="0" allowfullscreen></iframe>

Most sad.

Thanks Bud. But I want this thread to go on (as I know you do). The inspiration and drools, well worth it. I think I'm ready to move onto a pasta diet for a while.

Some of the meals I've been eating, I love eating. First off the brisket I smoked was delish! Had it many ways over several days starting with this. Warm home smoked brisket over a couple thick slices of smoked gouda cheese, some creamy coleslaw, vine ripened tomato slices, a touch of horse radish on a lightly toasted bun.....YUM! The next evening, smoked brisket steamed to warm it through topped with horseradish, buttery baked potato with sour cream and tossed salad. Then the next evening. A a great grilled sandwich..... Slice onions Slice fresh Calabrese bread and butter it Saute onions lightly Cut thick slabs of smoked gouda and place on bread Place hot onions on the smoked gouda Place smoked brisket on onions add top piece of buttered bread Place in hot pan till golden brown on both sides then serve with coleslaw There were a few more brisket meals but I ended up wanting something else so portions were frozen and I moved on. Recently I was given a wild turkey and spent another day (or three) cooking. On the back burner a large Cottage Roll with all the trimmings for dinner. Up front a gallon of brine that will soon have a 20lb wild turkey bathing in it until it meets the smoker tomorrow afternoon. After brining over night it was allowed to res on the counter for 90 minutes then the wild turkey is about to meet the smoker. Breast down with several strips of thick sliced bacon pinned over top and the rest of the 1lb of bacon shoved into the cavity I anxiously await dinner. Smoking will be done at 325* using an 80/20 mix of Apple and Hickory chips until the bird is ready. Three hours later..... After covered resting/cooling it was placed in he fridge over night. The next morning it met my old school meat slicer. Set for a 1/4" thick all the white meat was ready for what ever I desired (way tasty, way moist). At his point no pictures but the first meal was a great big Smoked Turkey Club House sandwich using smoked Gouda, fresh tomatoes, lettuce, mayo, the cavity stuffed bacon and of course wild turkey with a side of Chef Salad...... *drool* Ended up eating the same meal again at midnight that day..... *drool* Oh and the boiled Cottage Roll dinner was stellar, ate it for 3 nights and froze 2 portions ( somebody burp me .... ) Oh I forgot. Somewhere in there before the turkey was also my first home made Corned Beef, it was also awesome!