We’re getting close to the end of the remodel and the freezer at the lake had an excess of meat that needed to be eaten, so I gave Pigdog a call and invited his clan to come over and help us address the issue. First up was some boneless short ribs that I had purchased in case I wasn’t able to find the bone-in variety for August’s 4-ingredient challenge. I dusted them thoroughly with Simply Marvelous Season All and threw them in Bubba Ho-Keg for a couple of hours at 275°F.
At this point they were ready to come off the grill and join some onions, celery, and mushrooms in a foil pan with some red wine, Worcestershire, and soy sauce. Pretty much the same thing as the challenge meal, only without the carrots. They went back on the top grill in Bubba Ho-Keg with some chicken thighs (dusted in Simply Marvelous Pecan) under them on the cast iron grate. Late in the cook the thighs were brushed with Big Butz Cranberry BBQ Sauce, then cooked for another 10-15 minutes to heat the sauce and finish off the skins.
Pigdog was kind enough to provide the sides, and dinner was served.
Now we actually have room in the freezer for all that ice cream that SWMBO bought the other day. I’m pretty sure there won’t be any of that to take back home when we move back next week…