What’s on the Grill #139

Ribs, Scallops, & Beans…oh my!  Another Saturday comes along, and I am lucky to have my good friend Brian and family spend the afternoon with us.  When Brian is around, there are few things you can count on: plenty of beer, plenty of food, and never a dull minute.  Good times indeed.

Early in the afternoon, I prepped 3 racks of ribs for the 26 inch kettle.  I have been on the curve on my way towards mastering the heat control for long indirect cooks on this beast.   I finally made some progress.  I filled up both indirect baskets to the top with unlit coals and then added only 5 lit coals to each side.  The bottom vent was closed almost all of the way, and the top vent was left open until the temperature gauge climbed above 200.  Success.

I placed a drip pan in the bottom of the kettle, which was filled with an unnamed beer I keep in the hot garage (if that gives you any indication as to what I think of said beer).  After prepping the ribs by removing the rib membrane and covering them with rub, I placed them on a rib rack.  Apple was my smoking wood of choice for the day.

The coals worked out great, as I was able to (finally)  maintain 250 for the 4 plus hours the ribs cooked.  That’s Brian above tending to the Summit. 

A great addition to the meal, was an incredible baked bean dish Josh of Meatwave posted about last summer.  With five different types of beans and a boat load of honey and brown sugar, these things were incredible.  I believe they have risen to a “must have” location on our summer menu.

Brian grilled his famous parmesan breaded scallops. Instead of grilling them on a sheet, he put them straight down on the grates.  As before, these things were fabulous.  I could not get enough. 

With a little Stone Double Bastard to start the afternoon off and a ton of food to wrap things up, we were all on our way to a food coma.  My idea of a great Saturday.