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May 01, 2006

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Wine with ribs? Dude, you're killin' me. I would have washed those bad boys down with Stella Artois, Harp, Blue Point Toasted Lager, or if the hickory was indeed raw, maybe even some Hoptical Illusion.

Come on Bill...I'm a wine guy. What do you want from me?

Actually...there was some Jack Daniels involved too...while I was grilling the chicken and wings we had.

And there was some Knob Creek bourbon in the mop sauce.

Lenn,

From a native Memphian who has been cooking BBQ since he was knee high to a grasshopper, I salute your foray into the world of smoked pork products! I can't wait until you go full out and dig a pit in your backyard to roast a whole hog. Granted, it takes about twelve hours, but it's well worth it.

Believe it or not, my favorite wine to serve with ribs (or other pork BBQ) is an ice cold white sparkling wine (such as an inexpensive Aussie sparkling chardonnay) served out of tumblers. The cool crispness cuts through the grease much in the same way as lemonade or beer, more traditional pairings with ribs.

What did you serve with it? I usually do cole slaw and some kicked-up black beans (lots of bacon, molasses, Dijon mustard, some whiskey, hot sauce, etc.) that are slow simmered in a Dutch oven for several hours.

Quick tip: the next time you do ribs, do double or triple the amount pictured. You can stack the racks on top of each other, and rotate them throughout the cooking process (i.e., the bottom rack eventually gets to the top). In this way the top racks help baste the lower racks with juices.

Here's a shot of some ribs my dad and I smoked two years ago for a family Fourth of July celebration. This was on a horizontal 55 gallon drum-style smoker with an external firebox. In addition to these ribs we had two full shoulders and about a hundred chicken legs going on a total of five grills and smokers.

http://home.midsouth.rr.com/bcweb/other/Ribs.jpg

We ended up cooking way more meat than was necessary, but the local fire department ate extremely well for the next week on our leftovers.

Thanks for the tips, Benito! Believe me, we had more than enough ribs as it was...but if I'm having a big party, I'll definitely do the stack/rotate method.

And DAMN...that's a lot of smoked meat my friend!

My husband bought me a WSM about a month and a half ago. I love it. My "maiden voyage" was to cook a pork butt in a practice session to get ready for my teams (Four Q BBQ) first BBQ competition in Los Angeles. I wrote a bit about the journey.

http://soulfusionkitchen.blogspot.com/2006/04/im-no-expert-on-bbq-butt-ive-come-long_17.html

Wishing you a many fun filled smokin days and nights.

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