BARDSLJR Posted June 14, 2020 Report Share Posted June 14, 2020 First two photos- meat at start, after trimming some of the hard fat off; and same cuts, seasoned with coarse salt and pepper. More to come. 4 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted June 14, 2020 Author Report Share Posted June 14, 2020 And here we are about halfway, at 3.5 hours and 170 degrees, on our way to 203*. 10 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 15, 2020 Report Share Posted June 15, 2020 Looking good! Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted June 15, 2020 Author Report Share Posted June 15, 2020 Brisket-on-stick......we had a pretty fabulous dinner last night. My daughter and her family will get the bigger rack for dinner tonight. 8 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 16, 2020 Report Share Posted June 16, 2020 Look at that nicley done mate .Love my ribs. Brisket-on-stick......we had a pretty fabulous dinner last night. My daughter and her family will get the bigger rack for dinner tonight. Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted June 16, 2020 Author Report Share Posted June 16, 2020 I was really pleased. They are not cheap- the three racks in the photo were probably $90 at the butcher's (Oliver's, a local treasure in Denver on 6th Ave)- but the results were worth it. My three grandchildren ages 13 (twins) and 10, thought they were so good that they came over after dinner last night to tell us how much they liked them and visit with us for a bit. Always a treat..... As an aside, we used some of the leftover scraps of beef ribs and some leftover week-old pork ribs , chopped up, added to a couple of cans of high quality black beans, and served over rice. It was magnificent...... Recipe: Take leftover smoked meat...could be any kind- pork, beef, lamb, chicken... Saute' 1/2 chopped large onion, several pods of garlic (use your own discretion....) until translucent. Add two (12oz) cans high quality black beans Add any scraps of smoked meat you have left around Add one 12 oz can chopped tomatoes Warm over low heat for about two hours Remove from heat and season ....seasoning could include cumin, fresh lime juice, cayenne pepper, etc. Serve over good rice (Zataraine's for me) and season with some hot sauce (Crystal, Louisiana or Texas Pete's or whatever is your favorite. ) Get ready for some really good eating, costing almost nothing. 5 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 16, 2020 Report Share Posted June 16, 2020 The recipe sounds right up my alley. Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted June 16, 2020 Author Report Share Posted June 16, 2020 Kind of a riff on red beans and rice (my wife is from Louisiana and we lived there for about 15 years), substituting black beans for red and leftover barbecue for sausage. It doesn't have to be expensive to be really good eating. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 16, 2020 Report Share Posted June 16, 2020 (edited) That's straight up Cuban cooking there - Moros y Cristianos (Moors & Christians). As you said - cheap, easy, and really good! I buy cans of black beans at CostCo by the case. If I'm being lazy, buy a bag of Vigo - even easier and almost as good. I like to do a "drunken" version, toss some rum in with the beans (light or dark, both work) https://vigofoods.com/catalog/product/2099/vigo-black-beans-rice My local supermarket carries their stuff. I try and keep a bag in the pantry for "emergencies!" Edited June 16, 2020 by tony b 1 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted June 16, 2020 Author Report Share Posted June 16, 2020 Yes, these were Costco "organic" black beans....I hadn't thought of using rum, but that would give it an interesting sweet/umami substrate. Contrast well with smoky and hot flavors from the barbecue. Great idea, thanks! Maybe I get it from my years growing up in Miami, and all the Cuban guys in my seminary class, but I've always thought black beans had a great flavor. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 16, 2020 Report Share Posted June 16, 2020 I also like to put tequila in my pinto beans! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 24, 2020 Report Share Posted June 24, 2020 Denver reminded me a lot like Perth pretty layed back .had a great time there .the theme park in the middle of the city was kewl .plus the cows and pianos I was really pleased. They are not cheap- the three racks in the photo were probably $90 at the butcher's (Oliver's, a local treasure in Denver on 6th Ave)- but the results were worth it. My three grandchildren ages 13 (twins) and 10, thought they were so good that they came over after dinner last night to tell us how much they liked them and visit with us for a bit. Always a treat..... As an aside, we used some of the leftover scraps of beef ribs and some leftover week-old pork ribs , chopped up, added to a couple of cans of high quality black beans, and served over rice. It was magnificent...... Recipe: Take leftover smoked meat...could be any kind- pork, beef, lamb, chicken... Saute' 1/2 chopped large onion, several pods of garlic (use your own discretion....) until translucent. Add two (12oz) cans high quality black beans Add any scraps of smoked meat you have left around Add one 12 oz can chopped tomatoes Warm over low heat for about two hours Remove from heat and season ....seasoning could include cumin, fresh lime juice, cayenne pepper, etc. Serve over good rice (Zataraine's for me) and season with some hot sauce (Crystal, Louisiana or Texas Pete's or whatever is your favorite. ) Get ready for some really good eating, costing almost nothing. Sent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted June 24, 2020 Author Report Share Posted June 24, 2020 We lived in Salt Lake City for 16 years before moving here to Denver to retire and be closer to family (grandchildren and their parents). We loved Salt Lake- it is an easy place to live and it is beautiful there, but Denver, as they say "does not suck", overall. Traffic is more of a challenge here, but on the other hand, it is a much larger environment and marketplace, and you can find anything here if you are willing to put in the work and look for it. It says something that the two top-rated cities in the US in the polls for desirability are (1) Austin ( it must be the barbecue!) and Denver (barbecue is getting much better here!). I hope to visit your part of the world at some point when travel is reasonable again. 1 Quote Link to comment Share on other sites More sharing options...
