The Texas BBQ Forum

My order including new to me Meat Candy (thanks Toby) came in and just in time for my ribs.





These went on to the 26 and apparently I forgot to take initial grill shot pics.
I threw on a couple HEB sausage logs (one with the toothpick was rubbed with the Candy, one naked) and these just came off. They will get sliced and into the freezer for my breakfasts.



The ribs were Swift brand from HEB, and pretty meaty (I prefer thin) cooking at ~300 lid. After about 90 minutes they went into the foil.
This is just coming out and getting the Sucklebusters Honey BBQ finishing sauce which is also new to me. I rarely glaze but would prefer the SB peach. This one is my wife’s new favorite due to the little amount of heat. I woulda been better off pairing it with Hog Waller for me.
I was going for fall off the bone, and it was pretty much there.













Meanwhile, my wife made some broiled asparagus, tomatoes, and Gorgonzola cheese for a side.









Thanks fer lookin .

Beautiful BH. I am curious as to what you do with the breakfast logs? Just slice them for a sausage patty type deal?

GRailsback wrote:Beautiful BH. I am curious as to what you do with the breakfast logs? Just slice them for a sausage patty type deal?

I slice them, freeze them for a couple hours on a tray with wax paper, and then put them into a quart freezer bag. If you don’t freeze individually they will stick together.
Breakfast time, take a couple slices, microwave for 35-40 seconds, place on a tortilla with some shredded cheese, back into the mw for a few seconds to melt the cheese.
Simple and quick.
Sometimes I may make up some scrambled eggs too.

Come to think of it, I have thawed and heated them in a pan prior to making some eggs over easy.

Interesting, quart ziploc freezer bag instead of vacuum seal?

Yes, I get into it almost daily so no need to vac seal for me. It’s gone before it’s freezer burnt

Thanks for the insight. As much as I am gone, would probably be best if I vac sealed it for my needs. Did you smoke/cook them to an internal temp?

I do, 160* and then I pull them, normally.
Today I didn’t even put a thermometer in and was doing some yard work. They ended up close to 167.

bowhnter wrote:I do, 160* and then I pull them, normally.
Today I didn’t even put a thermometer in and was doing some yard work. They ended up close to 167.

Thank you

GREAT POST, Bowhunter, GREAT POST

All looks good to me! The Meat Candy is very mild.

Awesome Bowhunter!

The bones look amazing.

I do the same with sausage logs, but I haven't done one in quite a while. That might have to change soon.

Great looking ribs, the side are appetizing too.

*Gasps with amaze*.