Sunday, October 30, 2016

Sunday, October 16, 2016

Tonight's #Aristogrub was the Tavarua Tuna Tacos at Cabo Fish Taco in Charlotte, NC


Tavarua Tuna Tacos feature blackened lemon rubbed wahoo in a kiwi-pineapple fajita sauce, stuffed with lettuce, tomato, mixed cheeses, & topped with our honey wasabi sauce. It's sort of my rut, but not one I mind being stuck in. Another Aristogrub Pic via Instagram http://bit.ly/2dUHzKF

Friday, October 7, 2016

I enjoyed grabbing lunch with Boy today.


Unfortunately I forgot to snap a pic of the excellent broccoli and cheddar quiche that made up the bulk of the #Aristogrub, so this unflattering photo of @sethmarkwood will have to suffice.Another Aristogrub Pic via Instagram http://bit.ly/2dzNeJv

Tuesday, October 4, 2016

Tonight's #Aristogrub of chicken "Pad Kee Mao" reminds me that this dish is starting to become a regular on the rotation.



Considering I didn't even know it existed in 2015 it surprises me how many times it has popped up. #GoodStuff #PadKeeMaoAnother Aristogrub Pic via Instagram http://bit.ly/2dqNTu8

Sunday, October 2, 2016

Just a few more minutes! Breasts have been moved to the left side (hotter) and are actually looking good.



#SmokedChicken #Aristogrub #KillerHogsBBQRub #CampChefSmokePro Another Aristogrub Pic via Instagram http://bit.ly/2dzVymR

Back on the smoker with chicken thighs and boneless skinless breasts.



BTW, who was the genius who decided to remove the skin from what is well-known to be the driest part? #CampChefSmokePro #KillerHogsBBQRub #Aristogrub #SmokedChicken Another Aristogrub Pic via Instagram http://bit.ly/2dnNG9G

How has owning a CampChef pellet smoker changed my life?



Well, for starters I am now buying dry rub in 5lbs bags! @killer_hogs_bbq rocks! #CampChefSmokePro #KillerHogsBBQRub #Aristogrub Another Aristogrub Pic via Instagram http://bit.ly/2dIxwee

Saturday, October 1, 2016

Time for some shrimp and pork Phó.


#Aristogrub #GrandsonDigger Another Aristogrub Pic via Instagram http://bit.ly/2dkPL5Z

Thursday, September 29, 2016

Tonight's #Aristogrub is the new Pepperoni Fettuccine Alfredo at Olive Garden.



Tonight's #Aristogrub is the new Pepperoni Fettuccine Alfredo @olivegarden. Good stuff! #PepperoniFettuccineAlfredo Another Aristogrub Pic via Instagram http://bit.ly/2dbqjnG

Wednesday, September 21, 2016

Roughing it tonight at Liberty Steakhouse in High Point, NC



Dinner at Liberty Steakhouse in High Point, NC with several coworkers and my bride!  Another Aristogrub Pic via Instagram http://bit.ly/2cM0IBj

Tuesday, September 20, 2016

The Huevoes Ranchero Burger at Hops Burger Bar in Greensboro is tonight's #Aristogrub.



Topped with a fried egg, salsa, potato hash, queso fresco and tortilla strips. Oh yeah, and the side is cheesy chorizo fries. Another Aristogrub Pic via Instagram http://bit.ly/2cnjWM8

Sunday, September 18, 2016

Smoking our first batch of Saint Louis Style Spare Ribs on the Camp Chef SmokePro

In the last month we’ve cooked lots of chicken on the SmokePro DLX Pellet Grill & Smoker, but because of my schedule we haven’t had time for any long-smoke meals until today. We smoked three Saint Louis Style slabs of spare ribs using our own version of the venerable 3-2-1 method, meaning they spent three hours exposed to smoke at 225 degrees, followed by two hours wrapped in foil as 225 degrees, followed by 1 hour back out of the foil to finish and to set the glaze. 

Now, because my dad didn’t raise a fool, after the first three hours on the smoker and once we wrapped them in foil there was no reason to continue burning expensive pellets, so we moved the the ribs to a 225 degree oven for the two hour portion of the cook. Some think this is eating but since those people were’t invited to the cook-out we ignored them. 

One plan that I had that went awry was I was going to take those two hours to smoke the extra chicken thighs and wings that we marinated last night, but I got called away so they got cooked later that evening.

All that’s left to explain is how we prepped the ribs:
We removed the membrane from the back of the ribs and slathered them with a thin film of yellow mustard. I’ll never get used to this but it really works to hold on the the spices and rub and you don’t taste it after they are done. Next we added some garlic salt and fresh ground black pepper followed by a generous layer of "Killer Hogs” classic “BBQ Rub” found here https://h2qshop.com I purchased one shaker of this stuff and we’ve put it on everything! My next order will be for a 5lbs bag that we’ll separate into Mason jars.

After the 3 hours on the smoker we wrapped them in foil and added Parkay squeeze margarine and brown sugar. We were going to add some honey but forgot. 

After the two hour sauna in the foil we transferred the ribs back to the smoker and made a glaze by adding the drippings from the foil wraps with about 1/2C of Sweet Baby Ray’s Honey Barbecue Sauce.  We basted the ribs twice with this mixture and after a total of one hour back on the smoker at 225 degrees we were rewarded with some of the best ribs I’ve ever had.


What would I do differently next time? I think I need to look into a rib rack that will allow us to hold a few more racks. Not only to increase the capacity, but to keep the ribs from hanging over the edge and getting too hot on the edges.

20 more minutes and these will be in my face hole! #Aristogrub


Following Malcom Reed's version of the 3-2-1 method and man, were these good!  Check out his Youtube channel at: https://www.youtube.com/user/howtobbqright Another Aristogrub Pic via Instagram http://bit.ly/2cInI1X

Time for a smoke nap. Sleep well my little pretties. #Aristogrub


Another Aristogrub Pic via Instagram http://bit.ly/2cQTg64

Next comes the rub. That's better. #Aristogrub


Another Aristogrub Pic via Instagram http://bit.ly/2cnfM5t

Prepping some ribs for dinner. I don't think I'll ever get used to the mustard stage. #Aristogrub


Another Aristogrub Pic via Instagram http://bit.ly/2d8ytbV

Monday, September 12, 2016

Grilled Turkey and Cranberry Sandwich at Hershey Pantry in Hershey, PA.


Tonight's #Aristogrub was the Grilled Turkey and Cranberry Sandwich, which featured thick cut cinnamon bread with swiss cheese, and cranberry spread. I got it with a side of sweet potato tots that was served with a little bit a honey and warm maple syrup for dipping. Hershey Pantry in Hershey, PA is #AristocobApproved
Another Aristogrub Pic via Instagram http://bit.ly/2cRZCny

Man, this is one tasty sammich at Hershey Grill in Hershey, PA.


This afternoon's #Aristogrub is the margherita grilled chicken sandwich at Hershey Grill in Hershey, PA. Another Aristogrub Pic via Instagram http://bit.ly/2cTYFd1

Sunday, September 11, 2016

Tonight's #Aristogrub is a smoked prime rib at the Hershey Grill in Hershey, PA.


Tonight's #Aristogrub is a smoked prime rib (yes, I said smoked) at the Hershey Grill just off the Hershey Lodge in Hershey, PA. #SmokedPrimeRib Another Aristogrub Pic via Instagram http://bit.ly/2cORorW