BBQ tonight

Dry rub for ribs:  Horizon Sweet & Spicy Barbecue, dry rub ordered online from Horizon Smokers.

Dry rub for brisket an equal combination of Penzeys BBQ 3000 and Penzeys Cajun Seasoning. 

 Both wrapped in plastic and foil and refrigerated overnight.  Both smoked with charcoal and apple wood for two hours at 200 degrees, wrapped in foil and ribs cooked for two more hours and brisket four more hours.  All unwrapped and placed back in smoker and basted with sauce for another 30 minutes.  

Three or four times during smoking, ribs sprayed with apple juice and two times brisket  was basted with a mixture of bacon, bacon fat, bbq sauce, bbq rub powder and beef broth.

Baked beans

GATES BAKED BEANS

large  can Bushes baked beans to taste:

rub seasoning

brown sugar

BBQ sauce, ( Gates & sons)

Molasses

chopped brisket ends

Combine all ingredients, taste, correct flavors so there is a balance between sweet and tangy.  Heat and serve.

TANGY APPLE-CABBAGE SLAW   From Cooks country?   Serves 6 to 8.  

INGREDIENTS 

1 medium head green cabbage , cored and chopped fine

2 teaspoons salt

2 Granny Smith apples , cored and cut into thin matchsticks (see note)

2 scallions , sliced thin

6 tablespoons vegetable oil

1/2 cup cider vinegar

1/2 cup sugar

1 tablespoon Dijon mustard

1/4 teaspoon red pepper flakes

INSTRUCTIONS

1. Toss cabbage and salt in colander set over medium bowl.  Let stand until wilted, about 1 hour.  Rinse cabbage under cold water, drain, dry well with paper towels, transfer to large bowl.  Add apples and scallions and toss to combine.

2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.

We also grilled hot dogs and hamburgers and served with condiments and toppings.  Hamburgers seasoned with apple wood seasoning.

Cassie made a macaroni salad, they also had watermelon and peaches with white wine.