Sanny

Wow! Looks so sleek, like it could FLY!!!

More progress

I'm proud of myself! Temps steady at 250 mostly all day (so far).

Lookin at those two "little" slabs of back ribs, all cookin and lonely... They needed siblings. SO I ran out to the store and got some spare ribs, rubbed em down, and put them on, too.

The back ribs were brown and cooked sufficiently to consolidate some, to make room for the spares. I gave them a squirt of apple juice, for good measure, and closed the lid.

I must confess... I pulled a corner off the back ribs. For the briefest of moments, I think I saw the Deity! Oh my! Angels sang, and I heard harps, and the clouds parted. A sunbeam shone right upon me!

Cannot wait until they're all cooked! The smell of porky goodness is making me a bit nutty.

(good information at that site - thank's Firemonkey! )

You... you.... you want me to :::snuffle::: rely on Weber Bullet people, instead of our own ceramic cooking family?

I know I'm adopted, but I did think you loved me anyway.

Thankyew, Jasen. Splains stuff.

If I were Adam, I could make a whole harem outa the ribs I've got. But they might all look like swine...

Here they are, about half hour into the cook.

More pics to follow later, I hope.

Rib lessons

Ok, I need Rib Instruction.

Bought pork back ribs. I read you all talkin about removing the "flap" and saving it for beans or somesuch. What part is the "flap"?

These had one strip of meat running across the middle of the bones. And one whole part of the rack that was all meat, no bones. Which was "flap"?

And someone tell me the relative merit of pork back ribs and spare ribs? Why one versus the other?

Progress report

Olive bread on the ceramic was delicious! Next time, I'd shut down the draft vents when I put the bread in, and let it cook from radiant heat alone. The bottom of the loaf got a bit overcooked, and it would have been fine without added heat, I think, once the cooker saturated at temp.

Tuna steaks on the grill were amaaaazing! Of course, unless you overcook it, what can one do wrong to ahi?

Today, ribs are on. Screaming yellow mustard, and a batch of home made JJ's rub (slightly modified recipe), overnight. Now they're on a rib rack, indirect. I've maintained about 200 degrees for a couple hours, so I think I can declare progress on the "temp control" front. I'll try to gently bump it up, but I don't want to lose control of it.

Fuel is some leftover Cowboy from the other cooks, and mostly extruded coconut. (note to Dennis - source some of that (or similar), will you please? ) And one good sized chunk of hickory.

Smells good so far.

And Curly, the Snooky is gone back home to Rochester again, so you can rest comfortably.

What? No ultrasound??? Do you know its gender? How to know what color to paint the nursery?

Hope you ordered your cover from Johnnyboy! (Johnnyboy's Jammies)

They're WONDERFUL!! Perfect "receiving blanket" for your bundle of joy.

Rich Uncle?

You guys hit the lottery, or what? lol

Congratulations!! YAY!!

We want PICS!!!

There should be a posting area for baby pictures. You guys can all post pics of your new arrivals.

Ribs later, maybe today, maybe tomorrow. I just baked a loaf of sourdough-ish, with whole wheat flour, buckwheat, and flax seeds. MmmmM!!!

Olive bread

Snooky asked for sketty and meatballs for supper tonight, so bread was necessary! I used the recipe I posted before, and the "no knead" NYT method discussed here some months back.

Here's a pic in progress. Looks great!

AND, good for me, I heat soaked the cooker at 450 or so, and maintained temp between 450 and 500 for the cook. Whee! Still learning, but coming along. Cowboy lump.

...So tell me why the sock in oil is less flammable than my mop/sauce brush?

Dirty socks

The dirty oily sock thing worked well. I used the brass brush while the grill was heating, and buffed off the crusties from the last cook. Then when the metal was hot, I used an old cloth (a clean, unused, cotton utility cloth, sold in bundles of a bazillion as shop towels), tied it into a bundle, and oiled the grill. Perfect non-stick!

Excellent.

I used some generic lemon/garlic/herb/sea salt rub for one piece of tuna, and a mushroom rub on the other piece. Baby potatoes microwaved for a minute or two, then tossed in olive oil and Dash-like seasoning. Potatoes on the grill to finish up, then when they were about done, tuna on the grill. Just enough to keep it pink in the middle, and cooked quickly on the outside.

Asparagus fresh from the garden, steamed lightly. Still haven't grilled asparagus nicely, so didn't want to harm the first of the season by not cooking it properly. Steamed broc. Fresh watermelon for dessert.

And red wine, of course. Sterling cab, 2005, as I recall. Stood up well to the herbs on the tuna.

Too full for the salad, but I picked the lettuce and arugula just before supper. We'll have it tomorrow, instead.

No, no pics. Sorry. For all you know, it was all my imagination! But the Snooky liked it, so that's what's important.

Night night, all.

Sanny' date=' You gotta have an oil rag!...I use an old sock after my 9 year old wears a hole in them after a week [/quote']So, the one my dog steals and chews holes in is ok? No WAY I'm oiling up one of my hand knit ones (many of my socks are hand knit - I should post pics)! And do you recommend washing the sock after the 9 year old/dog is through? Or does the "use" add to the flavor of the Q?

Why not do the fish right on the grill - sans pan?

You think the hallibut is? It's not exactly flakey, but I'm afraid it will fall through the grill bars when it's cooked. I'd hate that.

Fish and ribs

Woo hooooo! KOWABUNGA! Etc.

I have two slabs o' back ribs to do, and some fish (hallibut and ahi tuna). Haven't decided exactly how to do the fish, since I don't have a fish pan. Maybe just on foil. Ahi done very fast, of course.

I might use an herbed rub, but I'm not sure - ahi is so good as is.

Ribs, I think I'll do the screaming yellow mustard and rub method. Maybe JJ's rub, maybe Dizzy. Maybe some of each!!

Seems like it's going to be such good weather this weekend, I can play outside in the flower beds while the cooker is cookin ribs. Mmm!

Anyone have a preference between regular pork spare ribs and back ribs? I'm not a rib expert, so what is a benefit/drawback of one or the other?

It would help if everyone could concentrate all their ESP thoughtwaves and focus them towards Burlington' date=' VT and say "Hire Susie!" 'Hire Susie!" She is on pins and needles waiting to hear from U of VT on a job. We have our fingers crossed![/quote']HIRE SUSIE!!!

And if they still don't listen?

And a last resort...

... This weekend our daughter graduates from grad school so we'll be busy.

Noses and seeing stuff

Always wondered that about a dog. There's the nose waaaay down there. And the eyes are waaaay up there. And the nose is between the eyes and the peas. Yet, there's a pile of peas in the bowl. Couldn't SEE the peas to push them aside, so musta nosed them aside. Once they're in the mouth, they're down to the tummy, so prolly never made it in there.

That's a dexterous nose. Very impressive.

Maybe eat a banana and cook on the peel!

NYTimes comes through

Fish Tacos recipe today.

http://www.nytimes.com/2007/05/02/dining/022crex.html

You can eat yummy Majestik KK Paella on folded newspaper if you want! Looks great! YAY!!

...On second thought' date=' wasn't Mikey in the obits back in 1999? [/quote']Yah. He switched to "Death" cereal. Bad mistake...