Smokin’ Spare Ribs 🍖 (3·2·1 Style)


So, recently I got a smoker attachment for my Char-Griller grill as a gift for Father’s Day. I tried it out today and the results we fantastic. I hit up the Google machine and some non-BBQ-ing Facebook groups for advice, tips, & tricks. (I imagine that they are as intense as guitar groups and I am just not ready yet.) I kept getting advice on the 3-2-1 method of smoking ribs. There are many variations of that technique. I think it went well. I tracked my progress with the #AiXeLsyDBBQ hashtag. Maybe I’ll do some more next time.

The quick and dirty of this method is…

  1. Get your coals to 225°-ish. (I used a chimney to avoid lighter fluid and it was awesome.) I added some wood chunks in the chimney, and on top once I spread on the coals. I did not soak the wood, but I may next time. Control the temp with your vents. Open a bit warms it up, closed cools it off… all because of airflow.
  2. Remove the silverskin, and put a nice rub on the ribs. I used one from the section of Walmart by all the grilling stuff.
  3. Put the ribs in the grill part if you have an attachment, or not on the heat for 3 hours.
  4. Pull the ribs out, wrap in heavy duty grilling foil, add some apple cider, apple juice, vinegar, pop, or whatever. I added some Straub. Unfortunately I made 2 racks and used the whole bottle, so I drank one myself.
  5. Put them in for 2 hours, smoking really isn’t necessary at this point if your wanna save your chunks or chips.
  6. Pull them out and unwrap them. I should have saved the drippings for the barbecue sauce on the side, but I did not. Shame on me. Do that.
  7. Sauce those ribs up. Liberally. Like, and obscene amount.
  8. Put them back on for 1 hour. (3-2-1… get it? Guys! They said the thing!)
  9. Always check with a thermometer for done-ness. They should be pretty damn done at this point, arguably overdone.
  10. EAT.

I know fall-off-the-bone isn’t competition style. A bone did pull right out of one rack, but the meat was in tact, not falling completely apart. I know the foil wrapping bit is then steaming not smoking… but, rules are made to be broken and a healthy dose of anarchy warms my little punk rock heart.

I would definitely do the ribs like this again. I may try a homemade sauce. This was pretty basic store-brand stuff from Shop ‘n Save with some dry mustard, brown sugar, garlic powder, onion powder, and black pepper, and Straub American Amber Lager. I may try different chips, or a smoker box, or to soak the wood. I even read some people eschew charcoal in favor of all wood once the fire is going.

I also threw on some baked potatoes, turkey legs, grilled veggies, and sauce on the attached burner.

Can’t wait to try out a turkey, pork loin, brisket, and whatever else I haven’t thought of. Mac n’ cheese? Jalapeño poppers? Meatloaf? Bacon?

What do you do in the smoker? What are your go to foods? Got any tips & tricks worth sharing? Do you click the tongs twice or three times? Before, during, or after?

Any excuse to drink beer and play with fire all day is a good excuse to me. Plus, the family was awed by my hereto unknown skills with smoked meats.

What music are you playing while you’re grilling or smoking?

This is the full adventure as told via Instagram:

White Trash ’Taters


I have heard them called many things.  Funeral potatoes, cheesy potatoes, picnic potatoes.  I like our name best.  No idea where the recipe came from originally.  I have been coming here to look for recipes and I noticed I hadn’t posted it here.  I posted it on a blog I never really kept up with.

I made these for Christmas in lieu of spending all the time it takes to make my decadent cheesy scalloped potatoes.

White Trash ’Taters Recipe

  • 2 lb. bag of Ore Ida frozen hash browns (cubes)
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1 stick oleo/butter
  • 3 tbsp. Onion (optional)
  • 1 bag sour cream & onion potato chips.

Pre-heat oven to 350°. Grease 9” x 13” pan.

Mix all ingredients except potatoes in large bowl. Put frozen potatoes into pan, break clumps if necessary. Stir in cheese mixture, mix well.

Crush sour cream & onion potato chips and sprinkle over top of pan.

Cover with aluminum foil, bake for 1 hour at 350°, remove foil & bake for 10-15 min. longer.

Substitutions/Variations: I don’t use onions in mine… but I have bought the potatoes “southwest style” with green peppers. Also, if you don’t like cream of chicken… cream of mushroom or celery or potato or just about anything will do. I usually double the sour cream called for above, and use I Can’t Believe It’s Not Butter instead of butter or oleo. Also… in place of the chips I have seen corn flakes or Ritz crackers. Once you get it down, you can adapt it any way you like.

Do you make this?  Do you change it up?  I have used shredded gouda in addition to the sharp cheddar and it is awesome.  I usually end up doubling this for some reason.  I want to try BBQ chips on top one of these days.

Sloppy Joes (Cheap Quick Manwich Copy Cat Recipe)


I already blogged about the yinzer Sloppy Joe made with chipped ham.  This is the more traditional one.  It’s less barbecue-y than the BBQ pork n’ slaw sandwich I blogged about though.

Who is Joe anyway, and why was he sloppy? Maybe Wikipedia knows.

My wife’s grandma had a recipe for “Barbecued Beef” that looks and tastes a lot like Manwich (or the knock-off brands):

Sloppy Joe "Barbecue Beef" Manwich CopyCat Recipe

My daughter could eat it every day, but we just make the sauce without the peppers & onions.  Also, we usually skip the Worcester sauce, but I have subbed in a bit of A1.  Here’s how I would do it…

Then mix this all together & add it…

  • ¾ Cup of (Heinz) Ketchup
  • 2 Tablespoons of Butter (Butter, not “buttery spread” or oil that’s whipped to make it look like butter.)
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Mustard (I use whatever we have… usually honey mustard.)
  • 1 Tablespoon A1 (optional)
  • Salt or season-salt to taste (optional)

This is best on the super-cheap hamburger buns… not those awesome homemade deli roll kind.  It really does taste like Manwich & it’s all stuff you probably have on hand.  It’s an easy crowd-pleaser, and its a double-whammy if you pair it with Mac n’ Cheese or ‘Tater Tots.

Try my meatball sub if you get a sale on ground beef.  Why are you still reading?  Go make this!

 

Honey Mustard BBQ Sauce, or Honey BBQ Mustard?


Today, I was so excited/inquisitive, that I forgot an “l” in this tweet;

Then I got an answer:

Tonight I Googled Honey Mustard BBQ Sauce & Honey BBQ Mustard:

I need to start looking for this stuff.

I’m not a catering service.


Well, I haven’t done one of these in a while.  One day, a phishing spam caught my eye and I had to torment them a bit.  I have no idea where they get my email address.  Must be bots or I’m on a list I guess.  Also, I have no idea why they think I’m a catering service.

From: jones sandra <jonessandy101@gmail.com>
Date: 2016/08/04
To:
Subject: Catering Service

Hello, My name is Sandra Jones i would like to know if you will be available to cater for my Mums Birthday on the 25th of august,I await your response,hope you accept credit cards for payment?.

Simple enough. Why not be polite and write back?

W(aL)D <world.and.lunar.domination@gmail.com> wrote:

Hello Ms. Jones,

I would be happy to cater your event. May I ask how you found me? I like to give discounts for referrals.

What kind of menu would you like? We specialize in Mexican-Asian fusion with an Ethiopian twist. Our signature entree is a teriyaki beef & brocoli burrito served over a bed of spanish rice and chick peas.

Unfortunately I do not accept credit cards. I can only except cash, in unmarked bills, in a breifcase, left at a drop point to be agreed upon. I also accept labor in trade if you would like to wash any dishes or help cook for other customers.

Your friend,
Juan Chang

“U CAN GET MORE DAN ONE TANG WITH JUAN CHANG!”

I bet that style exists. Somewhere.

From: jones sandra <jonessandy101@gmail.com>
Date: 2016/08/05
To: “W(aL)D” <world.and.lunar.domination@gmail.com>
Subject: Re: Catering Service

Good,am hearing impaired and i can only communicate via text and Email……Menu is ribs chicken brisket and potato salad for about 70 guests,i want the food dropped off by 1pm.where exactly are you located to know if you are close to Mum before we proceed please.,i just want to make the arrangement a big suprise for mum,its her 70th Birthday..I await for your response asap.

It gets interesting right away.

W(aL)D <world.and.lunar.domination@gmail.com> wrote:

Awesome.

I still need to know how you found me for referral kickback purposes. I can deliver via drone like Amazon, so just give me the address. I am located everywhere.

We can also drop balloons and confetti for an extra few dollars.

We have some Chicken Fried Spanish Rice, spicy pork burrito, and Korean BBQ rib quesadillas… os that OK? Perhaps we can work up a potato side like Taco Bell’s spicy potatoes with some Mexican or Ethiopian flair.

Will you be paying in Pesos or Yen?

Aloha!
-Juan Chang

Everyone likes balloons. Right?

From: jones sandra <jonessandy101@gmail.com>
Date: 2016/08/06
To: “W(aL)D” <world.and.lunar.domination@gmail.com>
Subject: Re: Catering Service

Ok i want to know the brief estimate now so that we can make the payment arrangement , For everything to be in order and i will like to know if you have a Chase,Wellsfargo or BoA Bank…If you have any of these three Banks you can call them and they will set you up for a merchant for free…I await for your response asap..

That’s not shady at all.

W(aL)D <world.and.lunar.domination@gmail.com> wrote:

I thought we agreed on cash only at a drop-point? Will you be paying in Yen or Pesos? I don’t trust banks. They are the tool of El Diablo.

We should be able to do 70 people for about $700 including a meal, appetizer, drink, and dessert.

Would you like to hire our Manchurian Mariachi band? They compliment the food perfectly.

-Juan

A Manchurian Mariachi band may also exist. OK.  I Googled it.  This is damn close, and so is this.  And this:

Manchurian Mariachi

I can’t believe the things that come up when you Google crazy stuff.

From: jones sandra <jonessandy101@gmail.com>
Date: 2016/08/06
To: “W(aL)D” <world.and.lunar.domination@gmail.com>
Subject: Re: Catering Service

I can only make payment via credit card..Kindly let me know if it can work out for good..Thanks and hope to hear from you soon..

Pushy.

W(aL)D <world.and.lunar.domination@gmail.com> wrote:

Sandra,

I thought we had a great party being planned here. I can’t do credit cards. The credit card company fees are way too high. If I can’t pay the credit card fees, they figuratively come over and make me “drop trou” for a solid rogering.

Surely you can get your hands on some Yen or Pesos?

How do you feel about my proposed menu and the musical entertainment?

-Juan (& Only) Chang

And “she” won’t answer my highly important questions regarding cuisine or entertainment.

From: jones sandra <jonessandy101@gmail.com>
Date: 2016/08/09
To: “W(aL)D” <world.and.lunar.domination@gmail.com>
Subject: Re: Catering Service

Thanks for your response, i can only make the payment via my credit card only and regarding the charges fee to accept the credit card add the bills to the total estimate of your own service charges and i will give you my card info to charge everything on my card..Thanks and hope to hear from you asap..

At least she was polite. I guess we don’t have a deal. I’m not sure how this scam is supposed to work anyway.

W(aL)D <world.and.lunar.domination@gmail.com> wrote:

I guess we don’t have a deal then. You may want to try a local Boston Market or Panera Bread. I hear they may cater. They probably also deal in credit cards.

Good luck with your Grandma!

Your Friend,
-Juan

I thought I had planned one hell of a party. Anyone want to go into business?

BBQ Pork & Slaw Sandwiches


Thought I’d share…

Made these with the wife today, and they were delicious.

Pulled Pork:

  • Pork Roast
  • Bottle of Beer
  • an apple
  • an onion

Dump the roast and beer into the crock pot over top of the sliced apple and onion. Set it on low for 8 hours. Pull out to rest for a bit, then shred with a fork.

ColeSlaw dressing adapted from Primanti Bros. copycat recipe:

  • bag of shredded cabbage & carrots
  • ¼ cup apple cider vinegar
  • ¼ cup distilled white vinegar
  • 5 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons vegetable or canola oil
  • salt and pepper, & Season All to taste.

Mix dressing together, pour over shredded rabbit food, cover & let chill for a bit in the ‘fridge.

The sandwich:

  • bakery buns (ours were from the big bird)
  • Sliced Meunster (or another white cheese like Brick, Swiss, or Provolone)
  • your favorite BBQ Sauce
  • ⬆that shredded pork
  • ⬆that cole slaw mixture

Build a damn sandwich. Do I really need to explain how to do that?

Trust me, this is delicious.

image

Thanks to @RowdyBBQ for the box in the mail today! #BBQ


If you know me, you know I dig BBQ.  You also probably know that Rowdy BBQ is one of my favorite BBQ joints, if not the favorite.  Different moods & days for different BBQ, right?  I could eat from Rowdy BBQ every day.  Health be damned!

This all started last week when I Instagrammed/Tweeted this:

And I got a reply:

Like I said, the pulled pork was absolutely delicious.  But, I’m not gonna turn down free brisket twice.  What am I, crazy?  So, I emailed them.

Today, the mailman left a nifty surprise on our porch:

Rowdy BBQ - Gift Certificate & BBQ Sauce

Rowdy BBQ – Gift Certificate & BBQ Sauce

Rowdy BBQ - Box in the mail!

Rowdy BBQ – Box in the mail!

Rowdy BBQ - Goodies!

Rowdy BBQ – Goodies!

Rowdy BBQ - Business Card

Rowdy BBQ – Business Card

Thanks to “Rowdy the Rooster” & Steve for taking the time to go way beyond simple customer satisfaction!

Speaking of Rowdy…  I hope he’s only temporarily headless?  I noticed that the famous (infamous?) sign only had hands when I was there.

If you’ve never had the BBQ here, I recommend everything.  Ha ha.  Generally I go with the sampler so I get ribs & chicken or a brisket if I have a somewhat slightly smaller appetite.  The Big Pig is also incredible, pulled pork & cheese sauce on a giant bun.  I also like the pierogies.  Mmm.  I’m going to have to use this gift certificate pretty damn soon.

I look forward to using this sauce at home.  Lately I’ve been using the Yuengling Black & Tan Honey Barbecue sauce, but this will be all kinds of delicious.  I can say though that it can’t be nearly the same as when they cook it.

Thanks again, Rowdy BBQ!

Dear Garmin…


Dear Garmin,

First off, I’d like to say that in the past I have repeatedly vocalized my approval for the Garmin brand, and GPS units in general.  We have a StreetPilot® c340 and a nüvi® 2555LMT.  I have told people for years to just get a Garmin.  Trust the Garmin.  It won’t get you lost.  It’ll get you where you’re going.  Don’t give me directions like “go down whatever street and make a left at the weird looking tree,” just give me an address.  Don’t fight it.  Turn where it wants you to.  I’ve expressed to my Mom & my in-laws to not fight the Garmin.  Let it take you the way it wants.  Even if it’s different from how you would go.

I even bought the nüvi after I was royally screwed by the “lifetime updates” to my StreetPilot.  (Sure, lifetime updates… with new maps that don’t fit on your StreetPilot.  No, Garmin, I’m not settling for regional maps when I bought updates for the entire continent of North America.)

I’m wondering now how the Garmin calculates routes.  The other day, I was driving on a major expressway, and my nüvi wanted me to exit & take a smaller highway riddled with red lights for most of my journey home.  I knew that staying on the interstate meant less stops.  I didn’t turn off.  It recalculated (thankfully this model does it without telling you), and the route I had chosen was actually 3 minutes shorter than the other route.  I had asked the Garmin to calculate the fastest route.  Obviously, it didn’t.  So, what gives?  It wasn’t the shortest mileage route either (according to Google Maps).  What did the Garmin calculate?

Also finding things “along my current route”… is there any way to give an acceptable deviation?  I know that going through Pittsburgh from anywhere north of the city to our place in the south, I can take two routes.  There’s a BBQ joint along one route, and a Wendy’s along the other.  If I let the Garmin pick a route, and I ask for BBQ joints along the route… it won’t find it because it takes the Wendy’s route.  But the BBQ place is still in between where I am & where I’m going.  This is fine in town… but if I’m out of town, I’d like the Garmin to be able to learn acceptable derivations from my route.  I’d go a different way if it meant finding something I’m looking for.

So, I’ve backed Garmin up.  How are you going to back me up?

Recalculating,
-Eric

Skunk Foot Road

Skunk Foot Road? Really?

Hamburgers vs. Meatballs vs. Meatloaf?


This thought came to mind while making hamburgers for the holiday.  I remembered the commercials for ranch burgers & I had a packet of the ranch dressing mix, so I looked up their recipe.  It contained breadcrumbs.  I always thought breadcrumbs belong in meatballs or meatloaf, but not hamburgers.  Then there’s egg.  I put it in meatloaf but not in meatballs or hamburger.  They’re all almost the exact same thing… but then they’re all completely different.

I generally always throw them all together without a recipe.  They’re easy to do that way.  I guess everyone has their own way to do things.  I make them all the same sometimes, but sometimes I add something different for fun.

I’m just wondering how other people do things?

I’d love some feedback in the comments below.  I’ll share how I generally do things.  These aren’t really recipes, and I don’t measure much, but this is typically what goes in each:

Hamburgers

Meatballs

  • Ground Beef (Sometimes Turkey)
  • Crushed Croutons (Whatever we have for the salad if we’re having one, or a nice mix of spices or whatever.)
  • Parmesan/Romano “shake” cheese
  • Kraft Roasted Red Pepper Italian Dressing (It spices them well, keeps them nice & moist!)
  • Black Pepper

Meatloaf

  • Ground Beef
  • Egg
  • Bread or crushed crackers.  (I like the bread ripped up more than the crackers.)
  • A1, Ketchup, Mustard, or BBQ sauce… or a combo of all of them.
  • Season All
  • Black Pepper

(Click here for a crazy meatloaf recipe.)

Of course sometimes I add garlic, or onion powder, or something crazy.  That’s the fun if it though, isn’t it?  So, what goes in your meatballs, hamburgers, or meatloaf?

Raw Ground beef

Raw Ground beef (Photo credit: Wikipedia)

Mac Frosty & Ruben Tug


I’ve been struck by a prankster, but I know who you are.  One message came via the webform, one came via email:

Webform:

From: Mac Frosty <kb3ugw@gmail.com>
To: me@my.email.address
Sent: Monday, June 25, 2012 12:21 AM
Subject: W(aL)D Feedback

Name: Mac Frosty

Email: kb3ugw@gmail.com

Message / Comment: I went to you store on west liberty ace to get a smoothie. But my smoothie tasted like chocolate mint. You need to clean your fryers better so this want happen again. I also think all of the black people in ads H for slice are racist. Take them off the air , or I’m calling Obama.

Sincerely
Mac

How’d you find my blog?: It was in my reciept

Time: Monday June 25, 2012 at 12:21 am
IP Address: ##.##.###.##
Contact Form URL: https://aixelsyd13.wordpress.com/contact/
Sent by an unverified visitor to your site.

Email:

From: KB3UGW <kb3ugw@gmail.com>
Date: Mon, Jun 25, 2012 at 12:27 AM
Subject: Webforms Suck, so I’m emailing you directly!
To:world.and.lunar.domination@gmail.com” <world.and.lunar.domination@gmail.com>

It’s like boom it’s like slam I swear that I’m telling you the facts, that’s how I beat.

Ac supafresh

Chocolate mulk cycad define the juice. Don’t be a pussy , eat it. Your fries are too greasy and 44 cent for BBQ save.   You crazy like randy randy  save Mcdonald rib pork patty I need roo feed

And bring back the pizza.

Ruben tug

I see that we have an avid reader, here, calling out that I hate webforms & all.  It did take me a second to realize that it was not actually someone thinking I’m McDonald’s (again).  I mean, you’ve seen the emails right?

At any rate, Google outed you Mac (or Ruben).  Pull up your pants, there are ladies present.