Hey Y'all,
IR2DUM was on his way from Houston to Wilmington last week and stopped in here for a little cookout. HighOnSmoke came up from Hinesville (near Savannah), Dee came over from Augusta (near Grovetown), and Albert & Sylvia came in from north Alabama to see him.
They were all here by early afternoon on Friday and stayed over till after lunch on Saturday.
I told Don (IR etc) that whenever he comes over we'll cook some ribs for him...and we did.
Mike (HOS) was gracious enuff to bring pulled pork for out lunch on Friday. For supper, we had the ribs and 2 sides. On Saturday, Albert cooked a Puerto Rican specialty with skirt steak and red beans & rice.
Lemme just tell you about Mike --- the guy KNOWS how to cook on a Weber. It was a tremendous opportunity for me to stand by and learn from him as we cooked wings on one and ribs on the other. I had just a basic understanding of how to operate that grill, but he took me along to a whole nuther level. I am a lot more confident now and will be using the Webers I have for a lot more cooks.
The ribs we had were some of the best tasting I have had anywhere and we never had to wrap 'em. In fact, after 4 hours, they were beautiful, but I asked, "are we gonna wrap 'em now?" He just kind of chuckled. They didn't need wrapping, just a slapping with some sauce to glaze.
He'll come along in a minute to post pics of those ribs. I was so excited, I forgot to take 'em.
The wings were cooked according to a recipe we saw from the BBQ Pit Boys - "Chicken Wing Loaf" I think they call it. They call for cooking the wings as you see them pictured at 275* for a couple of hours. I called on professor Mike to help me hold that temp. No problem for him at all. Those wings really turned out.
Again, I really learned a lot just watchin' this guy work those Webers.
What a great way to spend a weekend!!
We'll plan to do it again in the Fall.
oh...the wings looked like this
