Now as many of you know there are few single ingredient foods that require as much patience, practice and experimentation than the omelet. Until recently I have hidden from the mighty omelet and opted for the simple over medium style egg. Feeling adventurous I have recently made it my quest to conquer the mighty omelet and this morning was yet another chapter in the conquest. While the omelet I created this morning was far from perfect it was a giant step in the right direction…I used the simple 3 egg in a fry pan with some butter substitute (being allergic to butter, I am forced to use the substitute). Now most will rave about their omelets and the ingredients they fill them with I on the other hand am of the opinion that an omelet should be a suburb way to eat an egg without any frills and that fillings should be added not for nutrition but to further compliment and enhance the flavor of this incredible food. That said here is my cook in progress and my belly is telling me I am close….this fluffy and tasty omelet is well almost there.
So Bailey my wifes dog has a medical cone to keep him from licking some wounds he has…becuase of this he has had a slight learning curve of late related to all things he must do walk around, climb stairs, eat, drink water, etc…
Because of this when giving him his pill in some bread tonight he provided us with some humerous entertainment I thought I would share.
This morning on my way into work I spotted a Google Street View car at the intersection of Broadmoor Ave SE (M37) and Patterson Ave SE in Grand Rapids. Forgive the picture it is from my cell phone not the most pristine camera in the world.
Well the day finally came, the ribs were rubbed last night and it was cooking time today. Because I am either proud or crazy or both, I opted not to borrow either of the smokers available to me and smoked (cooked) these ribs on my Weber Charcoal grill. This was quite a task. It was rather windy here and I had no idea holding a temperature at 230°F would be such a chore, but hey they are cooked and they were tasty. But the real question which of the two rubs won? And why is there a piece of chicken in the picture?
Some delicious ribs all cooked up and ready to devour
Well let me answer the chicken question first. I wanted to see how a BBQ rub stacked up on chicken and I must say quite well it was delicious and like the ribs surprisingly juicy after such a long cooking time. So which rub won? Well I will be using them both again but for different reasons. The Butt Rub was in my opinion the best tasting rub, it was spicy and seemed to absorb the smoke ALOT better than the BBQ 3000, it also colored nicely. The BBQ 3000 on the other hand was delicious, it also colored nicely, however it did not seem to absorb the smoke nearly as well. It did however has an incredible sweet taste that almost made up for the lack of spice.
Like I said I will keep both of these rubs in my cupboard and use them both in the future, however, I will be looking forward to using the Butt Rub a wee bit more than the BBQ 3000.
It’s only recently that I have realized the simplicity and remarkable flavor of dry rubs. While I was in Gatlinburg recently I picked up Bad Byron’s Butt Rub from the Pepper Palace (go there if in Gatlinburg or Myrtle Beach or St. Augustine or online at www.pepperpalace.com), back home I had already received the Penzey’s Spices (what I don’t grow I get from these guys, they have some amazing stuff) BBQ 3000.
BBQ 3000 v. Butt Rub the rubs
As fate would have it I have a couple of country style pork ribs in the freezer and a good day to grill/smoke out tomorrow. I will be attempting to smoke these fine specimens of meat on my Weber charcoal grill. Should be interesting. That said I prepared the meat by rubbing it a day ahead. And here is what I have come up with.
BBQ 3000 v. Butt Rub the rubbed meat
After rubbing both of these rubs into the meat I must say they both have a very pleasant aroma but the Butt Rub rubs much better into the meat where as the BBQ 3000 has a tendancy to clump and not want to rub well. I guess tomorrow is the day we find out what these rubs are made of. Off to bed for some grilling sleep!