Not Mothers Day

by zydecopaws on May 9, 2009


I’ll be grilling tomorrow for Mothers Day; SWMBO wants asparagus and I haven’t figured out a good way to do that on the smoker yet.  So feeling the need for a long cook, I invited my oldest daughter over and used that as an excuse to pull out the WSM and show off (again).

On the grill:

As usual, the first time someone tries MOINK they seem to ignore the rest of the meal.  Until they get a taste of the beans.  This is normally followed by moans of pleasure which soon turn to groans of “I think I ate too much.”  Typical meal around here…

The burgers came off first and were a late lunch.  They were also a big hit; we seem to have fallen into a pattern of putting these on the smoker every time it gets used and there is space left on the top rack.  As before, they get a light dusting of whatever spices I pull out of the cupboard, then get tossed on the grill and left alone for about 30-45 minutes to cook.  They come off when the internal temperature reaches about 150°F and are transferred immediately to a bun and consumed before they have a chance to cool.  It’s getting to the point around here where everyone is getting so spoiled by burgers cooked this way that I am afraid the next time I find myself grilling burgers for a crowd I’ll hear my clan complain about how they don’t taste as good as what I make at home.  Before you know it I’ll be hauling the WSMs around with me instead of the Smokey Joes.

The country style pork ribs were the boneless variety, dusted with a covering of basic rib rub, cooked slowly (215°F-225°F) until about 165°F internal temperature, and sauced for the last 30 minutes or so of cooking.  Normally I make my own sauce for these, but today got lazy and pulled out the Sweet Baby Rays.  In spite of being mostly ignored by the guest of honor, the ribs turned out real good.  I’m sure she will take some of the leftovers when she leaves, if for no other reason than to show her SO what he missed by not showing up this afternoon.   At least he had a good excuse; when you work for a living and your employer expects you to be there on a Saturday, I guess it is in your best interest to show up…

Vital Statistics:

  • BBQ Start time: 12:30ish
  • Meal time: 16:40
  • Temperature:     67°F
  • Dew Point:     30°F
  • Humidity:    25%
  • Wind:    WNW at 3mph
  • Daily Precip.:    0.00 in

Today was one of those spring days you live for.  It would have been a crime to not BBQ, and no misdemeanors or felonies were committed, although a lot of overeating went on…

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