We had a little get together this evening at our house. Mr. and Mrs. Tee and Mr. and Mrs. Hub joined my wife and I for dinner. The menu included a platter of beef ribs, two kinds of Hill Country Slaw (from Tee), grilled veggies and a tomato pie from Hub. I cooked the ribs with pecan and cherry pellets on my MAK. We had a “brief” bit of excitement at the end when the grease caught fire and the ribs got a quick crust added to them. All is good. No one was hurt, and the food came out great. I also made two cakes. A single layer coconut cake and a cranberry-sour cream bundt cake. Recipes to follow.
I trimmed there racks of beef bones and seasoned them differently. The biggest rack was seasoned with some of Tee’s Top Secret 2A.
The other two were seasoned with SPG.
Who says you can’t get enough smoke out of a MAK 2
Star!
Here is the “flame kissed” part of the cook. It took all three of us (Tee, Hub and me) to get them off the grill before they really became crispy critters.
Hub's tomato pie before it goes into the oven.
A view of the beef ribs cutup and on the platter.
The three amigos waiting for the tomato pie to finish in the oven.
Tee’s Hill Country Slaw. He made two versions, both with jalapeño”s. One had more jalapeño than the other. Both were great.
Hub’s finished tomato pie. This was fantastic. I’ll be adding this one to my menu list.
Another view of the rib platter.
Hub’s grilled veggies. These were good, too.
First rib on the bone platter.
Hub allowed me to take a funny picture of him “appearing to use” Texas Pete hot sauce. For those who don’t know Hub, he CANNOT stand Texas Pete in any form.
These bones are clean, for the most part.
I made a cranberry-sour cream bundt cake with a simple glaze on it. This was a not Rick’s bundt cake. No alcohol was used in the recipe. We saved that for after dinner.
My one layer coconut cake. I have now made this four times. It is really easy to make and is a definite winner.
Great food, better company. We had a wonderful time.
Art