A couple friends of mine from work are coming up for a winter BBQ. The weather is supposed to be below 40 degrees and we are going to be outside hanging by the grill. Anyway, we are doing my baby back ribs, some smoked rotisserie baby chicken. 2" cut Perterhouse Steaks and a grilled whole Red Snapper. We will be capping it off with Chardonnay poached Red Crimson Pears with a Mango Blackberry sauce. I got some pictures of the ribs when I got'em, there are 4 racks totalling 17 pounds. I also snapped another shot after I dry rubbed the first 2 racks. The dry rub by the way came from a BOTL on this forum :eevis. It smells great and I can't wait to do them up. Smoking with mesquite wood on the smoker Saturday. If weather permits, I am going to try to smoke the following:


Fuente King B Rosado
Ashton ESG 21 Robusto
Padron 1964 Anni

If it is that cold and we cannot hang outside for more than an hour at a clip, I will either do an Ashton Heritage Puro Corona G or a Fuente Sungrown Chateu Fuente.

Here's the ribs, thanks again for the rub :eevis!!!
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that looks like some good eats right there.... yummmmm
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Have fun, my friend. Sounds like a damn good time!

Also, I would not mind the recipe for Chardonnay poached Red Crimson Pears with a Mango Blackberry sauce, if you would share it?
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I can't think of any better way to spend a Saturday :-)

Enjoy it!
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Grab your slow cooker and fill it 3/4 the way up with Chardonnay. Cabernet can be used and in fact I am a cabernet drinker but chard does OK here. Plus, the sauce is almost red and the cab would turn the pears red as well so the chard changes the pears to a golden yellow for color contrast (I am the hetero version of Christopher Lowell with presentation).

Heat up the chardonnay in the slow cooker with some cloves (4-6), ground nutmeg (1/4 TSP) and 2-3 cinnamon sticks. Drop the pears in and do them until thay are fork or toothpick tender. (maybe add 10 minutes after that). Add peeled (stem in tact) red crimson pears (or substitute others) and cover.

For the sauce:

In a saucepot, combine blackberry,or any other kind of berry (Straw, Rass, Blue). I would use the golden raspberries if you can find them to go with the pears poached in cabernet (this receipe inside out). Combine the berries with sugar and chunks of mango. Take off the heat when the sugar combines thoroughly and put in a blender until smooth.

Drain the sauce through a fine sieve or cheescloth to remove the seeds from the berries (not the case with blueberries). Put into a squeeze bottle

Take the pears out of the cooker. put them in a bowl stem straight up. Spoon a bit of vanilla ice cream on the side of it with a spoonful or two of the sauce over top and your done. Plus it makes the kitchen smell good. I'll try to remember to take pics.
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(The adding of the pears should come after that Christopher Lowell comment.)

Sorry, I had a few bourbons tonight.
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Simply awesome! Great to see you enduring the elements for some Q!
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I love the cold winter cooks, just make sure that your temp stays in the right place, and remember, Scotch only makes you Feel Warmer :-)

Have a great time, nothing better that Q'ing with some buddies and enjoying a good smoke!
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By my calculations, the food should probably be done by now :-), I'm hungry, soo.....Where are the Pics, and no, i don't want pics of the scraps :-)
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I say get 4 grills going around the deck and sit in the middle so the heat keeps your stogies warm. :-) Sounds like a great time Scott..
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