I cooked some\'en: Dry ribs and stuffed Shrooms

JLOCKHART29

Leaving for a run to North Ark. Thursday so trying to get the place caught up with all the grass and weeds. Tossed on some ribs to let take care of there selfs while I mowed, weed eat and sprayed poision. Never let it be said that my place is "enviromentally friendly"!
First, as always, the raws.


Rubbed them down with the house rub.


And tossed them on indirect at 225 with presimmon wood for about four hours. Had planned to sause them at end but ran out of time between the grass and tilling garden. Stiffed the shrooms and put them on the last 1 1/2 hour.


The "little ribeyes" are hitting the ground seams like every day! :woohoo:




Time for some supper.


Let's not forget supper for the adults.


And last but not least. Its not a post with out Jake. Hear's the bird..................

Hoss

Sweet!!! Nice lookin offspring!!! YUMMY!!! :ohmy:

reelgem

Great looking cook!! I have to laugh everytime I see Jake. We used to have a moulucann cockatoo and a greater sulphur crested cockatoo. They are such beautiful birds. I really hated to get rid of them but had to. How old is Jake?

EGGARY

What did you stuff the mushrooms with ? Want to do different things. It looked interesting. Thanks. Gary

Little Chef

Look at all those purty Veal!!! :woohoo: :woohoo: Nice looking cook as well, J!
(how much for the Veal?) :huh:

Panhandle Smoker

Always a great cook JL. Looks like 5 calfs in that pic alone. Nice Moo crop. :laugh:

Beanie-Bean

Nice cook, buddy! I think I'll add the stuffed mushrooms to the mix this week some time. Have a great time on your trip, and take care of those ribeyes

JLOCKHART29

Not sure exactly. I got him in collage as a young bird over 20 years ago. I figure 22-23 years old.

Gunnar

Ribs look execellent. I did a 5 lb. sparerib yesterday, it was good but think I will stick with babybacks from hereon.

JLOCKHART29

Easy. Just take whole cap portabella shroom and gill it. Wipe pan with EVOO to put finnish shrooms in and in another bowel of the bowels volume mix 50% grated white American cheese, 25% bread crumbs, about 3/4 teaspoon mint leafs, four large garlic cloves miced, handfull fresh Italian parsley leaves cut fine and EVOO to make it all stick togeather (couple teaspoons). Mix it all up and stuff he shrooms adding salt to your taste. Carefull not to over do it as cheese is salty all ready.Top with fresh grated parmashion cheese.
Cook indirect at from anywhere between 225-350 till brown on top and shroom edges are well droped.

JLOCKHART29

We do have a nice crop comming off. Problem is most are female which make me want to keep (don't need any more) and bring less at sale!