Oink Oink

You know, every once in a while I get a serious hankerin' for some ribs. That hankerin' started a few weeks ago and was finally satisfied when I went to Tony's Market last week and picked up a slab for myself. On Saturday, I seasoned them up and wrapped them so they could get nice and happy overnight. On Sunday, I got the Egg ready and went to town. Man, I wish I had some more right now. -- Drew

Seasoned up from the day before. Olive oil, salt, pepper,

and a fairly standard BBQ rub. Next time I think I'm going

to use the Turkish seasoning from Penzey's. LOVE that stuff.

Gettin' ready to get smoked.

Finished it on the open flame with some Tony's Market

Bold and Spicy BBQ sauce. Ahhhhhhhh. That's real nice

Clark. Aaaaaaaaaaaaand....

Done.

Better Weather for Grilling on the Big Green Egg

 

My little trick for ribs is to dry rub them then put them in a long Food Saver bag, vacuum out the air so it pulls all the seasonings into the meat. Then put it back in the fridge for about eight hours.

I prefer a water bath under the ribs to make them extra moist. Try throwing orange peels in the water to add a little flavor.

This chicken kicked ass, I brined it for about 8 hours. I used a pretty standard brine recipe but added 5 spice and I used honey instead of sugar. Then before throwing it on the grill I violated it with a tangerine and and a half an onion. May have been the best I have ever made.

Not that bad weather has ever stopped me from grilling but this weekend was beautiful. This is my Happy Place, grilling up some awesome food, smoking a couple great cigars and having some cocktails. Cocktail of choice this weekend was the good ol' Old Fashioned - Just Bourbon, some very secret bitters I ordered online, Rock Candy Syrup with a cherry and orange zest that I squeezed and burnt the oils with a lighter as I dropped it into the glass. They go down way to easy. Can't wait for next weekend. Grillin' and Grubbin" - Shannon

Big Papa's BBQ - OH BABY!!! We found the spot for BBQ in Colorado.

I'm not sure how a BBQ place could possibly be any better. The people are awesome and the food is insane, or are the people insane and the food is awesome? Either way it's my kind of place. The Bison ribs where my favorite, yes bison. Total Colorado BBQ, The Brisket? tender with a killer smoke ring. The Pulled Pork rocked, very tender and great smoke flavor. The ribs might be the best I have ever had. Beef, Bison and Baby Backs oh and the St louis style ribs kicked ass as well. The sides we had where amazing too. Great mac and cheese. Seriously just close your eyes and point to the menu and there is a very good chance that it will be the best you have ever had. I say get into Big Papa's before the word really gets out and you can't get a table. I think they have two locations so there should be one pretty close to you, if not it's worth the drive from anywhere in the state. Dear God, I almost forgot about the Brownie Sundae. Another Grub Chub kind of place. -- Shannon

What a spread!

Did someone say smoke?!