Weekend Followup

In a previous post, I discussed preparing brisket and spare ribs for smoking. In the post after that, I described my smoking routine. If you’re into smoking, you’re probably curious as to how it all turned out:

The brisket, straight from the smoker

The ribs, ditto

Brisket, ready to serve

The […]

Share

Memorial Day Barbecue at Dino’s

Photos from the Memorial Day barbecue we enjoyed at Cousin Dino’s house in Las Vegas the other day:

Dino at the smoker

Ditalini, Escargot, Rudy, Dino

Dino’s a wet rib guy who prepares his own secret sauce (hint: it incorporates a can of Coke). He smokes exclusively with mesquite. The ribs were brilliant, […]

Share

Our Smokin’ Dinner

I didn’t live blog dinner (that would have been pretty rude, wouldn’t it have?), so I’m posting a final smokin’ update this morning, long after the big family meal. Because we all deserve to see how it turned out, right?

Baguette, son of Crouton, prepares the beans

The table, […]

Share

Live Photobloggin’ Smokin’

Bet you haven’t seen that combination of blog title words before! I’m half an hour into the smoking process, photographing and blogging as I go; here’s where I’m at:

Chicken on the lower rack

I prepared two chickens by cleaning and cutting them in half with heavy duty kitchen shears, brushing them […]

Share

Smokin’

This blog hasn’t exactly been smokin’ lately, and I apologize for that. Tomorrow, though, I will be literally smoking: two racks of ribs, two chickens, two salmon filets. I prepped the ribs and coated them with dry rub two days ago and they’re resting in the fridge. I halved the chooks and coated them with […]

Share

Crouton’s Smoked Pork Spareribs

Ditalini and I love pork spareribs. Full slab, St. Louis style, Kansas City style, baby back, they’re all good. In an earlier entry, I offered an easy recipe for dry-rubbed baby back ribs that are first cooked in the oven and then finished off on the barbecue grill. This time I’ll describe something a bit […]

Share