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What's On Your Plate???

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After all that BBQ I did for The Kid's party, you'd think I'd be done for a little bit. But no...

A 5lb rack of beef ribs and a 4lb rack of pork ribs, St Louis style...
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De-membraned, rubbed, and ready to go:
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Beef ribs on the lower rack...
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And pork on the top. The smoker's 18.5" diameter but these are so long I have to bunch them up a little...
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Throw in a few chunks of smoke wood...
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And now for some patience...
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Five hours later...
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Nice smoke rings:
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I don't think I ever posted the picture of our signature "Gazebo Beans"

- Bush's Pinto Beans
- Chopped up Ribeye Steak
- Bacon
- Sausage
- Chorizo
- Onions
- Pico de Gallo
- black beans/corn mix
- after it's all done cooking, throw three different types of cheese on it :)



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I don't think I ever posted the picture of our signature "Gazebo Beans"

- Bush's Pinto Beans
- Chopped up Ribeye Steak
- Bacon
- Sausage
- Chorizo
- Onions
- Pico de Gallo
- black beans/corn mix
- after it's all done cooking, throw three different types of cheese on it :)



76cm.jpg

I hear beans are good for your heart...
 
beans are far from spicy - we feed 70 year olds and kids with those beans HAHA !!!!

they're a big hit on the weekends....

...and with them being cooked and housed in the all iron pot, they stay hot for a couple hours....
 
beans are far from spicy - we feed 70 year olds and kids with those beans HAHA !!!!

they're a big hit on the weekends....

...and with them being cooked and housed in the all iron pot, they stay hot for a couple hours....

Sometimes things are more spicy going out than coming in... ay dios mio!
 
we have made a breakthrough.....

took my wife's very simple tostadas (beans, shredded chicken, jalapenos and mozzarella cheese) and added a fried egg on a couple of them :)





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