Axiom Home Page Forums General Discussion The Water Cooler Now summer is approaching what is everyone smoking

Looks good, Rick! I just ate lunch, but looking at those ribs is making me hungry again.

Well if I must say so myself..................Damn those ribs were good That with some corn on the grill and a pasta salad. Good eats I'm tell ya.

Joyce and I tried corn on the grill for the first time tonight....with the chipotle seasoning as well. What have I been waiting for all these years?


DEEE-LISH!!!

(The corn was really good, too!)

damn those looked good, wid. carmelized pork fat, mmmmmmmm. i gotta get me another smoker.

btw, what wine you guys have with bbq'd pork? kind of a difficult proposition in my experience.

For bbq'd pork, I'd go with a "softened" Syrah/Shiraz. If you look around, you can find some that are blended with viognier (a white wine).

interesting, yesterday was the first time i've seen/tried that shiraz/viognier blend.

soft reds seem to be the ticket. i picked up a btl of carmenere at someone's suggestion, but have not had the opportunity to try it with pork.

Last night we hickory-smoked a bone-in sirloin (what a cut!); for an additional side I made mushroom caps stuffed with a combination of blue cheese, rosemary, walnuts and butter. Great complement to the hickory! (I also made standard bacon/celery/garlic stuffed mushrooms for the non-blue-cheese-eaters.) Mushrooms are so good at this time of year.

Now that sounds good! I love those kinds of mushroom recipes... Now if I only could find a way to convince my wife that they're edible

Those shrooms sound way cool, Amie.

How about some recipe guidelines?

Oh dear, I'm one of 'those' cooks. Mix a spoonful of room temp butter with two or three or four spoons of crumbled blue cheese; add several shakes of dried rosemary and a spoonful of coarsely chopped walnuts.

That will fill four large stuffing mushroom caps.

For five large stuffing mushroom caps, one stalk of celery, half a clove of garlic, two strips of bacon, and the stem of two of the mushrooms - that usually makes enough to fill and a spoonful for the chef.

I pre-cook the mushroom caps in the microwave with a drop or two of water when they're empty - two minutes. That gets them started so that you can just finish them at 350*F for about 10 minutes and the mushrooms aren't crunchy.

How's that for a rough estimate?