Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: Old Dave on December 26, 2016, 03:11:57 AM
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I did this cook for my youngest Daughter and SIL who were in from North Carolina for the Christmas Holiday. She always wants my ribs and rolls.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03905.jpg)
Ok, I started with some Rick Salmon’s BBQ Pit Beans which features about a pound and a half of pulled and chopped pork for this smaller pan of beans. This picture shows the beans before I put the sugar on top.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03907.jpg)
This was the total cook which included 3 slabs of loin backs, some big baker potatoes, and the Pit Beans. My rolls will be done in the kitchen oven.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03908.jpg)
I fired off about 12-14 good Wicked Good hardwood briquets in the corner of the Slow ‘N Sear and when they were ready, I poured in another full Weber chimney of the Wicked Good briquets into the device and then set up my cook. I placed my beans in the “basement” or on the charcoal grate as I wanted my rib drippings to go into them for that additional flavor.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03909.jpg)
Next step was to use a Weber Rib Rack for my three slabs of loin back ribs right over the top of my Pit Beans. I then added some hickory chunks for my smoke wood and I was on my way.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03910.jpg)
Got an early start on this colder 17-18 degree overcast day but at least it should be dry for my cook.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03911.jpg)
I did spin the ribs around later into the cook to be sure I had even cooking.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03912.jpg)
Later into the cook when my ribs looked right, I wrapped them with some goodies and placed them back on the cooker. Also added some peanut oiled and SGH rubbed baking potatoes.
I also glazed my ribs with a mix of some Blue’s Hog and other products later into the cook and just before they were ready to come off of the cooker.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03915.jpg)
These Pit Beans were the last thing off of my Performer.
The cook took a little over 4-1/2 hours at a temp range of about 275 - 300 degrees.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03919.jpg)
Ribs cooling down some for slicing.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03920.jpg)
My cloverleaf yeast rolls ready for the oven.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03921.jpg)
This several year winning Indiana State Fair recipe is the best I have ever tasted. I couldn’t help myself and ate one right out of the oven with some clover honey.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03922.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03923.jpg)
Sure made a nice holiday meal for part of my family.
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Looks Fantstic Dave! :)
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:thumbup: :thumbup: :thumbup:
Art
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Dave..I would eat at your house anytime..I think U know that tho..Hi to Jan and Roscoe .☆´¯`•.¸¸. ི♥ྀ.
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Everything looks finger-licking good Dave!
Food always tastes better when family is home to enjoy!
Merry Christmas!
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Very nice.
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Awesome Dave!
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Nicely done Dave.
What do you think of Wicked Good hardwood briquettes VS other brands???
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Very awesome cook! Do you have a recipe for the rolls you can share?
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Everything looks finger-licking good Dave!
Food always tastes better when family is home to enjoy!
Merry Christmas!
So true. Everything looks OMG good.
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Pappy, the recipe is from Bernard Clayton's New Complete Book of Breads and the recipe is from his Mother. This is my recipe from his information and I usually use TWO packages of the yeast as I like that flavor in my rolls. I also do it in my Kitchen-Aid mixer.
Lenora's Yeast Rolls:
Ingredients:
1 egg (room temperature)
1/4 cup sugar
1/2 cup mashed potato or prepared instant
3/4 cup milk, room temperature)
1/3 cup (5/8 stick) butter, softened
1/2 teaspoon salt
3 to 3 1/2 cups all-purpose flour, approximately
1 package dry yeast
1/4 cup (1/2 stick) butter, melted
Baking sheet, muffin pans, and or cake pan.
Baking sheet or sheets for parker house, bowknots, rosettes, butterhorns and crescent rolls. Cloverleafs and fan-tans are placed in muffin tins, while pan rolls are set in 8” or 9” cake pans. Select the proper ones and grease.
By hand or mixer 15 mins.
In a large mixing or mixer bowl blend the egg and sugar. Add the potato, milk, soften butter, and salt. Mix together either with a wooden spoon or mixer flat beater. Add 2 cups flour and the yeast. Beat 100 strokes, or for 1 minute in the mixer. Gradually add flour, 1/2 cup at a time, first with the wooden spoon and then by hand as the dough becomes firm. If using a mixer, attach the dough hook.
Work the flour into a moist ball until it cleans the sides of the bowl and has lost much of its stickiness. Under the dough hook, the dough will clean the sides of the bowl and form a ball about the revolving hook.
Is is an easy dough to work because of its high butterfat content.
Kneading 8 mins.:
If by hand, turn the soft dough onto a floured work surface and knead with a strong push-turn-fold motion until it becomes smooth and velvety under your hands. Or knead under the dough hook in the mixer. If the ball of dough sticks to the sides of the bowl during kneading, add sprinkles of flour. Knead for 8 minutes.
First rising 1 1/4 hours
Return the dough to the bowl, stretch a length of plastic wrap across the top, and leave at room temperature until the dough has risen to double in volume, 1 1/4 hours.
(If prepared with a new fast-rising yeast and at the recommended higher temperature, reduce the rising times by half. )
Shaping 20 mins.
The dough (4 cups of which will weigh about 2 pounds) can be made into one shape of dinner roll or divided among the various shapes, and desired , in about 20 minutes.
Dust the work surface with flour. Divide the dough in half.
Cloverleaf (12 pieces)
With your palms, roll each dough half into a 16” rope. If the rope draws back, allow it to relax for 3 or 4 minutes before proceeding. Cut each rope into 18 pieces. Shape each into a small ball; place 3, in triangle formation, in each muffin cup.
Second Rising 30 Mins.
Brush the roll tops with melted butter, cover with wax paper, and leave at room temperature until the rolls have doubled in size, 30 minutes.
Preheat
Preheat the oven to 400 degrees 20 minutes before baking
Baking 400 degrees 12-15 minutes.
Place the rolls in the oven and bake until a golden brown, about 12 to 15 minutes.
( if using a convection oven, reduce heat 40 degrees)
Final Step
Remove from the oven and immediately brush with melted butter. Place on a metal rack to cool.
Delicious served warm from the oven.
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Pappy, the recipe is from Bernard Clayton's New Complete Book of Breads and the recipe is from his Mother. This is my recipe from his information and I usually use TWO packages of the yeast as I like that flavor in my rolls. I also do it in my Kitchen-Aid mixer.
Lenora's Yeast Rolls:
Ingredients:
1 egg (room temperature)
1/4 cup sugar
1/2 cup mashed potato or prepared instant
3/4 cup milk, room temperature)
1/3 cup (5/8 stick) butter, softened
1/2 teaspoon salt
3 to 3 1/2 cups all-purpose flour, approximately
1 package dry yeast
1/4 cup (1/2 stick) butter, melted
Baking sheet, muffin pans, and or cake pan.
Baking sheet or sheets for parker house, bowknots, rosettes, butterhorns and crescent rolls. Cloverleafs and fan-tans are placed in muffin tins, while pan rolls are set in 8” or 9” cake pans. Select the proper ones and grease.
By hand or mixer 15 mins.
In a large mixing or mixer bowl blend the egg and sugar. Add the potato, milk, soften butter, and salt. Mix together either with a wooden spoon or mixer flat beater. Add 2 cups flour and the yeast. Beat 100 strokes, or for 1 minute in the mixer. Gradually add flour, 1/2 cup at a time, first with the wooden spoon and then by hand as the dough becomes firm. If using a mixer, attach the dough hook.
Work the flour into a moist ball until it cleans the sides of the bowl and has lost much of its stickiness. Under the dough hook, the dough will clean the sides of the bowl and form a ball about the revolving hook.
Is is an easy dough to work because of its high butterfat content.
Kneading 8 mins.:
If by hand, turn the soft dough onto a floured work surface and knead with a strong push-turn-fold motion until it becomes smooth and velvety under your hands. Or knead under the dough hook in the mixer. If the ball of dough sticks to the sides of the bowl during kneading, add sprinkles of flour. Knead for 8 minutes.
First rising 1 1/4 hours
Return the dough to the bowl, stretch a length of plastic wrap across the top, and leave at room temperature until the dough has risen to double in volume, 1 1/4 hours.
(If prepared with a new fast-rising yeast and at the recommended higher temperature, reduce the rising times by half. )
Shaping 20 mins.
The dough (4 cups of which will weigh about 2 pounds) can be made into one shape of dinner roll or divided among the various shapes, and desired , in about 20 minutes.
Dust the work surface with flour. Divide the dough in half.
Cloverleaf (12 pieces)
With your palms, roll each dough half into a 16” rope. If the rope draws back, allow it to relax for 3 or 4 minutes before proceeding. Cut each rope into 18 pieces. Shape each into a small ball; place 3, in triangle formation, in each muffin cup.
Second Rising 30 Mins.
Brush the roll tops with melted butter, cover with wax paper, and leave at room temperature until the rolls have doubled in size, 30 minutes.
Preheat
Preheat the oven to 400 degrees 20 minutes before baking
Baking 400 degrees 12-15 minutes.
Place the rolls in the oven and bake until a golden brown, about 12 to 15 minutes.
( if using a convection oven, reduce heat 40 degrees)
Final Step
Remove from the oven and immediately brush with melted butter. Place on a metal rack to cool.
Delicious served warm from the oven.
That is so funny. I have that book and have made these a couple of times but it has been a long time. The coconut banana bread recipe in that book is the only banana bread recipe I use.
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I want to be at your house next Christmas :D
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Nicely done Dave.
What do you think of Wicked Good hardwood briquettes VS other brands???
I think it is pretty good all hardwood charcoal but not quite as good as Stubb's which is my favorite all hardwood charcoal briquets. I probably wouldn't be using it but I still have about 20 bags left from a half pallet purchase. I also use the Kingsford Competition or Professional all hardwood briquets for steak cooking but only because it pays more money if you win using that product.
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NICE Dave!
Hey - could you please copy that recipe to our Recipes section for breads? It looks SOOOO good - and I know others will thank you for keeping it where they can find it too!
Thanks!
T
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NICE Dave!
Hey - could you please copy that recipe to our Recipes section for breads? It looks SOOOO good - and I know others will thank you for keeping it where they can find it too!
Thanks!
T
Done
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Excellent cook Old Dave!