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:

Vegetable Garden 2021 🌱 II: The Wrath of Fawn


Damn deer ate my tomatoes.

Think they’ll come back from this, or is it just best to replace?

Also, we planted some swiss chard from my daughter’s school science class, some snap beans, some yellow onions, and garlic. We also had 1 volunteer squash pop up in the yard, and 4 back by the compost pile. Not really sure what they are. I have had some WEIRD hybrid stuff in the past. When you grow multiple varieties they can cross-pollinate and the seeds can make some wacky stuff. They could be that wacky stuff or just pumpkins, butternut squash, acorn squash or zucchini.

Gorillas in the Mint

Check out the original blog from this year for a nice embedded chart.

Revised Garden Map & Harvest Dates:

Follow my instagram for all the latest stuff, and some other plants around the yard.

Vegetable Garden 2021 🌱


This year, I had some big help in the garden! These two have been gardening since they could walk, and I think they’re enjoying it and really getting the hang of it.

The kids have their own YouTube channel now, with a little hep from some old guy that blogs occasionally. Check out their gardening how-to:

I also made a map, and decided to make a chart of the suggested harvest dates on the tags just to see how accurate they are. I have been gardening since I can remember, and don’t know if I ever paid attention to that. We just picked stuff whenever it appeared & ripened.

Garden Map & Harvest Dates 2021

We made sure to get all the tags & try to document it all. The kids are loving math & science, so why not incorporate it into the garden? We can see if the harvest dates noted on the tags are anywhere near when the plants are actually ready.

I’m excited to see how it turns out! And, yeah, we got some more jalapeño since they liked it last year… and this time we’re trying some poblano too!

Whoa, Instagram is a trip down memory lane with these kids and gardening!

Guest Post | breslesperots


That’s Brussels Sprouts. My oldest is in 2nd grade, and has a journal for what they now call ELA. We called it Writing or English back in the late Triassic when I was in school. Pretty soon I may be up to her writing level. I certainly make about the same amount of spelling and grammar mistakes.

Her journal has some great entries, but I found this amusing and asked if I could share it. Her handwriting looks a lot like mine at that age. The whole thing is just too cute, IMHO.

11-23-20 | My least favite food is breslesperots. The time I tried it was at dinner. I took a bite. My dad said said, how do you like it? I said its discusting! My dad said I was crasy. One of his favite foods are breslsprots. The next time we had the my dad put one on my plate. I put it on his plate. I am relevd we do not have them very often only really on thanks giving. broulsprots are little balls that look like cabig. The worst food ever is braroslsprats.
My second grader’s journal entry about the worst food ever.

The text, as originally written:

11-23-20

My least favite food is breslesperots. The time I tried it was at dinner. I took a bite. My dad said said, how do you like it? I said its discusting! My dad said I was crasy. One of his favite foods are breslsprots. The next time we had the my dad put one on my plate. I put it on his plate. I am relevd we do not have them very often only really on thanks giving. broulsprots are little balls that look like cabig. The worst food ever is braroslsprats.

Here’s my slight correction:

11-23-20

My least favorite food is Brussels sprouts. The time I tried it was at dinner. I took a bite. My dad said said, “How do you like it?” I said it’s disgusting! My dad said I was crazy. One of his favorite foods are Brussels sprouts. The next time we had them, my dad put one on my plate. I put it on his plate. I am relived we do not have them very often, only really on Thanksgiving. Brussels sprouts are little balls that look like cabbage. The worst food ever is Brussels sprouts.

Even though I wholeheartedly disagree, she builds a strong case. I’m anxious to see what the teacher thinks.

How do you make your meatloaf?


I posted the text below in two different Aldi fan boards on Facebook. I thought I’d also share here.  Text slightly altered, spelling mistakes corrected.  I feel like I make meatloaf different every time. How do you do yours?

 

🛒🍴🥩

 

Full disclosure, most of this was not from Aldi, but it all could have been. It all was cooked in the oven at 400°.

Meatloaf, Baked Potatoes, Brussels Sprouts, Carrots

The meatloaf went in first, for an hour and a half. The potatoes went right on the rack at the one hour and 15 minute mark, and the brussels sprouts and carrots went in at the hour mark. Maybe 55 min.? I did crank it to 425° at that point but in hindshight didn’t need to. I flipped the potatoes when the veggies went in, and at the 15 min. mark I put sauce on top of the meatloaves and stirred the sprouts n’ carrots.

The potatoes were just washed, poked, rubbed in EVOO & spices.

The sprouts & carrots where just cut up, drizzled with EVOO, salt, pepper, & bacon crumbles.

The meatloaf was 3 lbs. of 85/15, an egg, french fried onions, club crackers, spices, ketchup, A-1 (the Aldi stuff works too, I have used it in the past), a squeeze of spicy brown mustard, minced garlic, spices (I just grab stuff off the rack & go), shredded cheese, and bacon crumbles.

I broke it into two loaves, cooked in a glass dish on top of two slices of bread each. It absorbs the grease & prevents burning on the bottom.

The sauce/glaze was mostly ketchup, some A-1, a dash of mustard, plus some cheese and bacon crumbles.

Probably not a meal for the health-conscious.😁

I think I do meatloaf slightly different every time. I have used marinara and Parmesan, put hard boiled eggs whole in the middle, wrapped in a bacon weave, added mushrooms & onions, used ranch or french onion soup packets, chunks of bread, added milk, & more.

I know it’s one both kids will eat unless I get too crazy.

How do you do your meatloaf?