bosco Posted August 15, 2015 Report Share Posted August 15, 2015 We have some friends down from Florida. For those of you who know my story of how I started cooking on BBQ, it all began with a trip to Florida 4 years ago. Our friends from Florida have a big green egg.... and after my first smoked piece of red meat, I was hooked. I owe everything that I love about this hobby to these people!! So they came down to Canada for their first visit. Las night we took them to Niagara Falls and on the Maid of the Mist, and a dinner at the Keg over looking the falls. Today I decided to treat the man that got me into this mess with some home cooked Kamado grub!! I could not afford to disappoint. He loves ribs.... she loves salmon. As any good host would have it.... I made both. Picked up some fresh local corn and soaked it in a water and sugar bath and grilled at 400 degrees direct. This is our season for corn and I try and get locally picked corn every week. my next door neighbour was away and brought me home some delicious BBQ sauces to try ribs were cooked low and slow at 225 for 6 hours. At the 4 hour mark, I spritzed them with a cider vinegar and apple juice. I made three St. Louis Cut sides with three different seasonings. I used John Henry's Summer time Peach, a home rub from a local BBQ joint and a new rub from texas that my good friend Robert sent me These ribs were cooked just right and smoked to hell and back with Texas Peach wood!!! The salmon was cooked at 375 indirect with a garlic and herb marinade. I may have fallen back in love with salmon today.... Sorry no plated shot today as the Canuck beers have caught up to me.... I can not wait to be able to be cooking on a KK and showing it off in all of my pics. I am for now an outsider... dying to join your club!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 15, 2015 Report Share Posted August 15, 2015 Bosco, lovely ribs. Just wait until you get that KK, things will move up another level, hard to believe but it's true:) Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 15, 2015 Report Share Posted August 15, 2015 Don't feel like an outsider, Bosco. You're already "family" here. Keep those pictures coming and the incredible cooks you're doing. Those ribs just HAD to be delicious. Welcome aboard! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 16, 2015 Report Share Posted August 16, 2015 Great job Bosco your friends ate well today. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted August 16, 2015 Report Share Posted August 16, 2015 LOL FARGIN ICEHOLE! Maple Chipotle sounds perfect.. But just the name sells me... Quote Link to comment Share on other sites More sharing options...
bosco Posted August 16, 2015 Author Report Share Posted August 16, 2015 That's how we do it up here in the North!!! Lol Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 16, 2015 Report Share Posted August 16, 2015 bosceaux - yet another beautiful cook! Those ribs are just a gorgeous color. Major league kudos on a wonderful cook! But cherry? Bucko, I thought you were a peach wood only these days! Are you dipping your toe in the fruitwood pool? Will we see something with apple wood next? What about something like orange wood? Have you thought about the nut woods, i.e. pecan, oak, almond, walnut? Are you interested in some coffee wood? I've got a bit that I'm shipping to @tinyfish this week and I might as well get you some as well. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 16, 2015 Report Share Posted August 16, 2015 Great cook all around bosco and great story to go with it. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted August 16, 2015 Report Share Posted August 16, 2015 Looking good Bosco. You're going to give MK a run for her money with that DSLR. Quote Link to comment Share on other sites More sharing options...
bosco Posted August 17, 2015 Author Report Share Posted August 17, 2015 CC I had hit the 35 lbs of butts today cooked 17 hours over night with a ton of peach wood. Today I used a bit of cherry on some moink balls. I really like cherry but realized just how much I love peach. I love pecan wood, and would love to try some coffee wood!!! Quote Link to comment Share on other sites More sharing options...
bosco Posted August 17, 2015 Author Report Share Posted August 17, 2015 Looking good Bosco. You're going to give MK a run for her money with that DSLR. I love photography... one of my first hobbies!! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 17, 2015 Report Share Posted August 17, 2015 CC I had hit the 35 lbs of butts today cooked 17 hours over night with a ton of peach wood. Today I used a bit of cherry on some moink balls. I really like cherry but realized just how much I love peach. I love pecan wood, and would love to try some coffee wood!!! bosceaux - PM your address to me and I'll get that coffee wood out to you this week when I send TinyTony his. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 17, 2015 Report Share Posted August 17, 2015 LOL FARGIN ICEHOLE! Maple Chipotle sounds perfect.. But just the name sells me... Dennis, it comes from the Michael Keaton movie, Johnny Dangerously. The bad guy swears in terrible English like this one. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted August 17, 2015 Report Share Posted August 17, 2015 Great looking cook there bosco. Quote Link to comment Share on other sites More sharing options...
