Well fellow WKC'ers, its been a while since I've posted the food that the XC and I have made up. I kept taking pics and this is going to be my catch up post! Here goes...
Roti chicken rubbed with lemon oil, rosemary, savory, white pepper, chopped fresh garlic, kosher salt and parsley.
An hour and 15 mins at 350...
Lamb chops marinated in olive oil and champagne vinegar with coarse ground pepper, sea salt and cilantro. We let it marinate for about 3 hours on each side
The XC did them 2 mins on each side directly over the coals then moved them to indirect until the asparagus was done, about 4 mins with the lid on
The XC and her lamb chops served with red wine risotto
Perfection....
Baby back ribs on a Sunday. Rubbed with brown sugar, alder smoked sea salt, ground pepper, paprika and chipotle powder.
5hrs @ 215-220 with the 2-1 snake and apple wood. We also spritzed (what a funny word!) them ever half hour with unfiltered apple juice. We didn't wrap them this time and they came out excellent (my opinion). Horrible photo, sorry, but I was in a hurry to eat them!
And what good is a catch up post without a cocktail pic?!
Corpse Reviver 2. An old 40's cocktail brought back. Gin, Cointreau, Lillet, lemon juice and Absinthe. Shake hard and strain into a chilled martini glass. Garnish with an orange peel and enjoy!
Tri Tip rubbed with coarse ground pepper, kosher salt, Worcestershire powder, smoked paprika and fresh minced garlic
Buffalo blue cheese corn. The XC did 4 of these. She rubbed the corn with salted butter then put crumbled blue cheese and Franks Red Hot Wing sauce on it. Wrapped it in foil and put them on the grill for 25 mins. Didn't get a finished pic of them. DAMN!!!!
Pulled off after 6 hrs and let rest for 30mins. 2-1 snake method with pecan wood kept the 22.5" performer right at 240.
And last but not least, the best gun dog ever!!
To all, the XC and I thank you for looking!! Sainte!
Topic: Catch Up Post....Pic heavy and wordy, be ye wanrned! (Read 2809 times)