Busy Sunday Afternoon and Evening

DMW · June 2015

So after the beef back ribs @NPHuskerFL posted yesterday, I knew I needed some of my own. Stopped by Wal-Mart on the way home from church and picked some up. Got the XL fired with some Hasty Bake lump and oak chunks for smoke.

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Got the ribs ready with some SPOG and on the egg around 275*-ish.

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Then I mixed up a marinade of Greek yogurt, lemon juice, garlic, ginger, and this rub:

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Marinated some boneless skinless chicken breast chunks for the afternoon.

When the ribs were about an hour away from finishing I added some wings with Dizzy Pig Swamp Venom. Then when I pulled the ribs I switched to direct heat and put the wings back on raised to finish.

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Once I pulled those off I tossed them in a 50:50 mix of Frank's and butter.

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We snacked on the ribs and wings while I did some skewers.

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The skewers were served with @caliking mint cilantro raita as a dipping sauce.

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That raita is amazing!

Had friends over that will be cooking with me at the Meadow Creek Eggfest to discuss the menu. The topic of wokking came up and we decided the menu for the fest will include wok cooking. My 22" wok still needed to be seasoned so I dumped a bag of Kingsford Blue in the fire pit and got it hot.

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I didn't have any Chinese chives on hand, so green onions will have to do.

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Got pretty nice and black.

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After another cycle of heat and oil later this week and it should be good to go.

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I'll need to figure out how to scale recipes for a 14" wok that I'm used to up to this behemoth, but aside from that, should be fun to showcase how the egg can work as a wok machine next Saturday.

If anyone is in the area, the Meadow Creek fest is free to attend, no tickets needed, please come out and say hello!