More ribs

So I got to test out my 22.5" WSM on Sunday and smoked 7 racks of ribs. I know I could have at least fixed 12 with the two racks on there. Unfortunately, my camera decide to transform itself from a camera into a paper weight, so I don't have any photos.

Peanut Butter Burgers

Sorry, pictureless. That's ok though, they weren't very picture worthy...but man did they taste amazing.

Stuff:
2lbs 80/20 ground beef
Smooth peanut butter
Extra sharp cheddar

Optional:
Sweet Baby Ray's bbq sauce
Garlic powder
Onion powder
Chipotle pepper powder
Salt

I like adding stuff to my beef before cooking burgers. I'm guessing if you were to measure, you'd find that the two large squirts of Sweet Baby Ray's I used was equal to 6-8 Tbsp. The rest was about 1 tsp each of garlic powder, onion powder, and chipotle pepper powder. You could substitute cayenne for that. The salt was just added to taste. Stir it up, and throw it in with the 2lbs of ground beef.

Mix all that up and make patties. I like making mine extra large and thing, so when they cook, you don't end up with burger balls like at all the cookouts you've probably ever been to. 5 Guys has this cool way of taking a large iron press type device and smashing the hell out of them when they're on the grill.

So at about the 85% done phase, toss on a slice of extra sharp cheddar and top with a spoonful of peanut butter. When both start to melt to an exceptional gooey mess, toss it on a bun and each.

Warning: If you're allergic to peanuts, it may be worth dying to experience this amazing combination at least once in your life...right before you die. But I didn't tell you to try it and if you do, I'm not liable for it what so ever.

I finally did it

I ordered the Weber Smokey Mountain smoker that I've been debating on for a while now. I ended up going with th 22". If I get it by this weekend, I'll have photos and a report of it in use.

The worst part about a diet...

...is missing all the good food. So after riding 10-20 miles after work, I don't have much of an appetite and it would really be a waste to fix something. I guess maybe I'll pig out next week some time. Future projects planned include:

• More ribs, smoked - Really can't go wrong with these.
• A McGanbang - Just sounds mutha f'in delicious.
• Stuffed flank steak - Sliced and used for sandwiches with a oil, vinegar, basil, etc topping.
• Soup - I bought a new cook book with nothing but soups.

What happens on opposite day, stays in opposite day

So on Thursday, 4/20, I was going to buy a brisket and smoke it. Unfortunately my extreme lack of unplanning had once again foiled my plans; non of the local butcher shops were open...go figure.

So instead of having a nice juicy hunk of undercooked and flavorful cow flesh, I ended up with veggies. Talk about a let down...

The sad tale of the only child Kronk

This is the tale (what I remember, have seen on Facebook, and have collected from friends), of my 28th Birthday on the 17th day of March.

I have finally gained the courage to revisit this foul day and hope that next year fares even better.

C Bass

Not much to this here post. Chef Butts brought over some sea bass filets last week. They were cooked simple enough, oil salt & pepper. The bed of edible matter underneath is sliced small red 'taters, savoy cabbage, onion, garlic, and baby portabellas.

Yep, kinda boring. It's OK though. Tonight I'm probably smoking ribs and a brisket with some kind of weird side and fixing the SJB&BSL. Be prepared...