Adam's Rib? Nope...

Adam's Rib? Nope, big beef ribs are on today's lunch menu.

Put these into the smoker at 0500am, a tray of Northern beans went in under'em to catch the drippings.
Three hour smoke over Hickory at 275°-300°, then will go into foil with beef broth to braise for 2-3 hours more.
Gonna make a Southwestern Avocado salad later to go with those.



http://i.imgur.com/VJbUvzR.jpg



http://i.imgur.com/7t00THE.jpg



http://i.imgur.com/1q4dRWJ.jpg

Getting up at 0400am to get the smoker fired up and meat to room temp requires a good breakfast afterwards.

Eggs over loaded hashbrowns... YUM!

http://i.imgur.com/HUz2XTR.jpg


More to come

Out of the smoker

http://i.imgur.com/0CVAOpf.jpg

Into the foil to braise

http://i.imgur.com/ndTwRGG.jpg

Look at those beans.
4 cans Northerns
1/2 stick of butter
1C Bacon, chopped
1 Onion, chopped coarse

http://i.imgur.com/pioyG6i.jpg

More to come

Southwest Avocado Salad

http://i.imgur.com/FsF9Q4s.jpg

http://i.imgur.com/igOAXpS.jpg

And the finale!

http://i.imgur.com/PzA17LL.jpg

http://i.imgur.com/wyFr0BE.jpg

http://i.imgur.com/O2gBsY5.jpg

http://i.imgur.com/a7bDvVh.jpg

What's all in the salad, and the hash browns too looks awesome,

I'll have to let my belt out just from looking at the pictures

Quote:

---

Originally Posted by jollymon

What's all in the salad, and the hash browns too looks awesome,

I'll have to let my belt out just from looking at the pictures

---

I use freeze dried hashbrowns, I add a little water and precook them for a minute or two in the microwave.
In a 10" skillet add bacon grease or butter, then saute coarse chopped onion till just softening, add bell pepper, jalapeno and minced garlic and saute for a few minutes more.
Toss in a handful of real bacon bits, add the hash browns and brown the one side well.
Put a plate over the top and flip it, slide uncooked side back into the skillet and brown it too.
Slide out of skillet onto plate, top with eggs, chile, cheese, flour gravy or whatever you like.

.................................................. .......


I'll give ya as close to the proportions as I can on that bowl.
Every batch is a little different.

1 can Black Beans, drained
1 can White Corn, drained
(could've take another can of corn)
1 can whole Green Chile, then minced
1 can Rotel, drained
4 Avocados, chunked small
1/2 each large Yellow, Red and Green Bell, chopped fine
(could've used all of the peppers)
1/2 large Red Onion, chopped fine
1/2C Cilantro leaves, chopped coarse
1 large Jalapeno, minced
1 Lime, juiced
2t Cumin, ground
2t Garlic powder
1-2T Salt

Add everything but the Avocado, mix well season to taste.
Then add Avocado, fold in so as not to completely mash it, leave lots of chunks.

Thank you for that , I'm going to impress the family with this one , I don't have a big crowd to feed , but they are tough to impress .

Now I've got a edge. Thanks

Those freeze dried hash browns are really good, but if you can't get them in your area you can shred fresh potatoes with a box grater, then dump them all into a clean dish towel. Roll the towel up and twist it really tight. You can wring a lot of water out of those shredded potatoes and they will brown up nice.

That looks great :cool: and thanks for posting the ingredients going to make that next week while I'm down there hopefully with some fresh fish