October 7, 2013

Good Meet & Good Meat

For those of you who have been following my journal on EK9.org or IWSTI, I apologize for some of the repeat content. Since I haven't been keeping up with the blog, I will be incorporating some older items that have already been posted in my journals in order to bring bloggers up to speed, and to add CTR content to this page.

Two weekends ago, I decided to meet up with an old friend that I haven't seen in well over 6 years. We met up at one of the local Car Meets with a club that runs weekly gatherings; this was the last event of the year.

Overall I had a good time checking out the different cars that were there. A LOT of classic American cars from the middle of the 20th century, and my little B16 was nestled between a nice pack of Mustangs. For those who follow EK9.org on Facebook, you might remember one of the below pictures from one of last week's daily postings.

Anyway, here are the pictures from the event!

Some of the other cars at the event...

And now for the Meat... I was trying to impress some guests who were coming over for a BBQ a few weeks back, so I took some special actions during the prep process of the pork spare ribs.

 - I punctured the meat with a fork in several areas, and poured Left Hand Brewing's Black Jack Porter into the tray.

 - I let the ribs sit in the beer-inade overnight, to soak it up nice. Then applied a liberal amount of my homemade Kansas-Style dry rub to them. I let that sit overnight.

 - The next day I set the oven to 250* F and let the meat cook nice and slow for about 4 hours. Here they are after removing them.

 - I also prepared some chicken breasts with the dry rub and cooked them in a similar fashion!

 - And I made some Baked Mac n Cheese... $10 worth of cheese in this bad boy! (Sharp Cheddar and Gruyere)

 - I then threw the ribs onto the grill to give them a nice bark. I'll admit, I did leave them on slightly too long since I was trying to time the mac n cheese to be ready at the same time. They still turned out fantastic, though!

No comments:

Post a Comment