What's om the menu for today for everyone?
I'm smoking a half section of pork ribs - with no rub except s&p before I put it in the smoker. Have not done this before. I'm also smoking the ketchup for the bourbon BBQ sauce for 2 hours along with the ribs. Sounds so good. In fact, I'm doing 2 bowls of ketchup. I found a new product (for me, anyway) the other day, ketchup with balsamic. So I'll do it and also one with just regular ketchup.
Also, I have got to mention the shrimp I fixed yesterday for a kind of surf & turf - some on you have this recipe (at least the testers had it) for my Nobu-Style Halibut??
I used the marindade on the shrimp for 2 hours, then grilled them brushing more on the shrimp - plus brusing the potato planks with the marinade also. Oh wow, the shrimp were fantastic - the sweetness of the shrimp just popped and a slight glaze to them. Oh my - my halibut may never see this marinade again...
And, this was our snack later - YUM!
I'm smoking a half section of pork ribs - with no rub except s&p before I put it in the smoker. Have not done this before. I'm also smoking the ketchup for the bourbon BBQ sauce for 2 hours along with the ribs. Sounds so good. In fact, I'm doing 2 bowls of ketchup. I found a new product (for me, anyway) the other day, ketchup with balsamic. So I'll do it and also one with just regular ketchup.
Also, I have got to mention the shrimp I fixed yesterday for a kind of surf & turf - some on you have this recipe (at least the testers had it) for my Nobu-Style Halibut??
I used the marindade on the shrimp for 2 hours, then grilled them brushing more on the shrimp - plus brusing the potato planks with the marinade also. Oh wow, the shrimp were fantastic - the sweetness of the shrimp just popped and a slight glaze to them. Oh my - my halibut may never see this marinade again...
And, this was our snack later - YUM!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com