Smoking two very large racks of baby back ribs. I had to cut them in half to fit them in my little electric smoker. Using my typical cherry and apple hardwood chips, but also adding some pecan wood chips this time to add a bit of a nutty flavor. We’re having all the regular sides: baked beans, potato salad, cole slaw, etc.
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Excellent, and even more excellent for not mushing the pea’s
Yeah, I just can’t go there with the peas.
Hang on, did I see “mushing the peas” ? Proper UK mushy peas are the stuff of fish and chip shop legends, lively discussion about proper consistency, adding sugar and the merits of proper “Northern” mushy peas or “Southern” mushed garden peas. (yep, England has a Mason Dixie line too).
Here are a couple of packs of proper mushy peas with the directions shown. As Eggguy mentioned - chemistry is everywhere. Cheers. (Mmm, I could bring a pack to inDIYana next year as a door prize…)
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“…we don’t really got ‘em ‘round here.”
Caramelised red onions go very nicely with the sausages too!
For some unknown reason buried in the past, some Aussies call sausages “snags”, I’ve never been able to figure out why.
To me, mushy peas belong in the days of awful, stodgy English food. When I visited there many years ago, a waiter asked me if I wanted “green” with my pie: ‘what’s green, please’, I asked. Turns out it was a watery, sloppy and overcooked collection of any green vegetables slopped on the plate. Truly awful.
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It was yellow onion gravy.
Prime filet sous vide to 128 and seared, asparagus sauteed in chili infused olive oil, spicy pinto beans, and some cheap Malbec.
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I, too, am smoking a ten pounder today.
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Going to a family party. They are smoking ribs and chicken. I though I’d smoke some beef, but even chuck roast is getting pricy. So $2.99\lb pork loin it is.
Organic chuck steak is about A$35-$40 a kilo here - sirloin about $50-$55/kg, not cheap; I hope the farmers get a fair share of that price.
We ‘stretch’ chuck by making ragout or casseroles and put sirloin in salads, work well. My wife made a lovely ragout a couple of days ago by slow cooking a whole trimmed piece of chuck, red wine, red onions, carrots, some celery and dark balsamic vinegar. We used it the next day for better flavour and enjoyed it with fresh pasta and a lovely bottle of Clare Valley (South Australia) Grenache/Shiraz/Mataro. Who needs to go out for dinner?!