IN REMEMBRANCE OF CAR WASH MIKE

Bill,

Add two for me but they will be next week. I had the opportunity to visit the emergency room today. Sort of altered the days plans. Everything ended up fine but the best laid plans you know.

All foil was under lock and key too!

hmmm love the new disguise Jeff... I mean Nicolas Cage...

don't feel bad.... i had a similar experience.... i was told that i looked like some famous star,,,, i said, "let me guess?... i said george clooney? she said... mike didtka( the famous football coach)........ i do look l more like clooney... ... rrr i want to see if this post shows up... i'm having some problems with this site ... thanks! ....

Here goes my tribute rib cook for CWM.

I emptied my egg of my Wicked Good lump because I remembered CWM didn’t like the stuff. I filled it with BGE lump instead. Thank goodness I didn’t have to yank off my gasket to match Mike’s egg. ! I believe he cooked without a gasket for years, thinking they were highly overrated, lol. Then I donned my attire including a doo rag and One Rib Short BBQ apron(see the doo rag post). CWM knew how much I loved aprons! The ribs were prepped with some mustard and some of Mike's Blues Hog rub.



After the egg leveled at 250 degrees the Sweet’ n Smokey Sweetwood blend chips Mike had sent me were added.




When the smoke became clear, I added 3 slabs of baby backs. Just like Mike, I bought them at Sam’s Club.



Onward they cooked for 3 hours without peeking. The egg held steady. Then I began spritzing the ribs with 50/50 apple juice & vinegar every half hour after kicking up the egg to 275 degrees. No foil touched these babies. After another 1 ½ hours, I did the bend test. Yep, ready for saucing.



What did I sauce them with? Of course I used chilled Blues Hog sauce which Mike had kindly given me. It was the first time I had used it. Wow, is it ever sticky stuff, lol.




I waited until the sauce carmelized then served the ribs to Fang and my family.



We had a toast in celebration of Car Wash Mike’s life.



They had a slight bite off the bone texture which we like.



Everyone agreed, these were the best ribs they’d ever eaten. No surprise there, I followed the master pit boss, CWM’s instructions.

I can only hope if CWM were here and opened up my egg he would be looking on with approval like this:

Nice Job, Rebecca. Mike would approve!

Faith

great post.... well done.

you know, i have heard the phrase "celebration of life" many times. too many times, since it has always been when someone i know has passed away.

until the past few days, i can honestly say that i have never actually seen it happen. all too often people say it, and either fall into a morose and passive silence, or promise to "celebrate" someone's life and never actually pull it off.

but this has been pretty amazing. i think mike would be honored, and happy that we have run the gamut from sadness, to joking, to anger, to laughing.

next time someone says we should "celebrate someone's life" i will actually believe it can be done.

we've had heavy hearts this week, but i'd be lying if i didn;t admit to even more smiles and laughs. and i think mike would have preferred that

 
Thanks Adam, Old Blue Eye's did a lot of the work I just borrowed the words.

Blair

 

These ribs look awesome and I can tell they taste better than they look........good job

In memoriam of Mike, three slabs on the Egg right now, about 2-1/2 hours in. Firsts:

* Babybacks (always done spares)
* Carwash Mike method
* Spritzing with apple juice/vinegar
* Applewood smoke (usually do cherry)
* Cooking ribs flat (always use a V-rack)

he would be proud Rebeca

Nice post.

I suddenly feel like I'm in a Philip K. **** novel. :P

Even so, you ain't getting by with paying for all the beer, amigo.

Just as Mike brought you some ribs, I recall you brought me a whole fillet of your blackened redfish. I just want to tell you while you're here to hear it, I seriously appreciated it as well as the trivet. Nice scarf! -RP

strikingly handsome

great fish egger, too