Father's Day is June 16th!!
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JUNE 2013 NEWSLETTER

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Ease his pain...

Spacer issue three, volume ten  

Father's Day Box
LET'S TALK ABOUT ME!

The Anderson FamilyI usually take this opportunity to talk about my Father or Fathers in general, but this time I'm going to talk about me. You know, "Enough about me. Let's talk about you... How do you feel about me." That sort of thing. I'm 50 years old. I've raised two children, well at least into their 20's and so I think I finally qualify. Our first child (Christina) arrived just over nine months after the day we decided to try to have a child. ToolsWe had not actually thought it would happen that quickly. Multiple friends had told us to plan on it taking as long as two years before "we" might become pregnant. Evidently, we discovered, that "we" seem to become pregnant whenever we hold hands! Our second child (Caroline) was the effort of 45 days (and of course and additional nine months). The birth of my children are the Cigargreatest days of my life. I can actually say that as it is true. I have never been happier. The next six to nine months or so were a little bit more of a trial. Christina was, in particular, colicky and, as her mother and Little FishI traded off, I spent more than one sleepless night driving between our home in Yountville and Calistoga to lull her to sleep. As she and, soon, Caroline grew, we went through Razor scooters to learning to ride a bike to learning to drive a car and eventually to college. But before college there were eighteen solid years of their mother and I guiding them through crawling, walking, running, Lionspeaking, friends, lack of friends, peer pressure, boyfriends, lack of boy friends (the horror) and most of all making choices for themselves. As my father taught me, it's all about allowing them to make choices but showing them that all choices carry a set of consequences both predictable and unforeseen that must be considered and accepted. Now we are in the grad school and beyond years. Peanut Butter CupOur eldest has returned to become our second in command here at Woodhouse. Our youngest is just embarking on three years in Tuscaloosa to get her MFA (Roll Tide!). Tracy and I couldn't be happier with or for our children but we are only 24 and 22 years in at this point. The coming decades will hopefully bring spouses and grandchildren and all of the other challenges, and wonders of life for them that Tracy and I are experiencing. The truth, as all parents know, is delivering your children to 18 is just the beginning. Parenting is a lifetime gig that never ends. For me, being a father is without question the most satisfying thing I do. It defines me. When grandchildren do finally enter the picture, Score. You get to love them, spoil them and hand them back when they cry. I'm going to love it!
Happy Father's Day!

John Anderson


 


SMOKED BONELESS SHORT RIBS

 

Serves 6

The day to celebrate Dad is fast approaching. In our house, it is a day to indulge in good old meat and potatoes. Also, it is a good excuse to use another smoker. As some of you may know, John and I head up a competition barbecue team and even though we already have about 10 different smokers (or "cookers" in the lingo), Father's Day has become an excuse to get yet another. Well, I'm not going to use one of those here. Fooled you. No, this time I'm going to use the blasphemous (in barbecue circles) gas grill. I have read many articles and books on how you can smoke without a smoker, and being the curious type, I had to try it out. Besides, most people do not have a dozen smokers in their back yard, but many have a gas grill. SO, here is the grand experiment laid out for you. Have a very happy Father's Day!

Step 1

This is what I had and what I did with it - I'm sorry there will be a lot of "I did such and such, but you might want to do this and that". Please bear with me.

4 1/2 lbs. boneless beef short ribs
2 Tablespoons + 2 teaspoons Kosher salt
4 teaspoons granulated sugar
2 teaspoons cocoa powder
2 teaspoons chipotle chile powder
2 teaspoons granulated garlic
2 teaspoons ground black pepper
peanut oil to coat the meat (about 1/4 cup)

Make a simple rub by combining all the dry ingredients above. With your hands (in plastic gloves if you want to be tidy) lightly coat the meat on all sides with peanut oil (we do this because I read somewhere that some spices are oil soluble only...who know if it's true, but the oil also helps the rub adhere to the meat, so what the heck.) Sprinkle the rub evenly over all sides of the meat. Now, I did this in the morning and let it sit in the refrigerator for about 8 hours. This is what we call a "dry marinade". I have also, in the past, rubbed meat only 30 minutes before smoking and had good results. Honestly, just go with what you feel, it will be delicious no matter how long the rub spends on the meat.

Step 2

Okay, now for the fun part. You will need a handy dandy foil box of wood chips. I used the hickory in a Weber Firespice trial package (it had four different woods in it to try - pretty cute.) You can see it in the picture with the meat at the top of this page. We have a Weber Genesis grill that has 3 different burners. I placed the box of wood chips and a foil pan of water on the back one. Then I closed the lid and cranked up all 3 burners full blast. I let it run about 25 minutes to get the wood chips smoking. Note: the package will tell you to soak the wood chips. Do not do this. All you accomplish with soaking is acrid steam, not smoke. Leave them dry and you will get nice sweet smoke. While you are getting the wood going, remove the meat from the refrigerator and put it on a metal rack. You could put the meat straight on the grill, but I didn't want grill marks and I also wanted to be able to just pick up the rack and get them all on quickly so as to not lose any more smoke than necessary having the lid open. (I also threw on some potatoes just for fun.)
So, once the wood got going I put the meat and potatoes on, shut the lid, turned the front two burners completely off and turned down the back burner to low. I wanted to get the temperature to hold at 225 degrees Fahrenheit. It took a little while, but it got there aided by the fact that I forgot to put a temperature probe in one of the four short ribs, so I had to open it and quickly put a probe in the center of one of them. What I will do next time is choose 250 degrees as my goal because the short ribs took bleeping FOREVER to get done. I will also wrap sooner, however, I get ahead of myself. Low and slow is all well and good, but dinner at 9:30pm is not. Alright, I had the grill tootling along, the meat and potatoes in by 4:00pm. Then I sat and watched the temperature gauge, making little adjustments for the next 4 hours. At about 8:00pm I had had enough. The meat had stalled at 160 degrees internal and I was going for 200 degrees, so I got a double layer of foil and wrapped those suckers. The picture above is a little weird because the foil is not wrapped tightly around the probe - I swear it was wrapped snugly for the cook. Wrap your foil tightly. Then, I increased the heat to 250 degrees and thankfully, the internal temperature started moving up again. Unfortunately, it took another hour and a half to accomplish the 200-204 degrees that I wanted. Dinner at 9:30 - yay!
SO, if I were you and you wanted to try this but spend, maybe, only 3-4 hours rather than 5 1/2, I would do this:
Do all the primary steps above, lighting all burners with the wood and water.
After 25 minutes, put the meat on with a probe in one and turn the front two burners off, keeping the back one under the wood low, but adjust until you get a steady 250 degrees.
After 2 hours check the color. If it looks nice and deep brown, go ahead and and wrap in a double layer of foil (the wood will be all done by this time and you will have gotten all the smoke you're going to get anyway.) The foil wrap accelerates the cooking.
Cook to an internal temperature of at least 195, but I prefer 200-210. Take off, open the foil and let rest at least 10 minutes. Slice and serve with the juice and your favorite barbecue sauce, unless you're from Texas and you think sauce is evil.

By the way, I pulled the potatoes off when they felt soft, peeled and mashed them with massive amounts of butter and a little milk.

Have Fun!

Tracy Wood Anderson

Barbecue Smoked Short Ribs

   
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