Smoked ribs and Japanese milk bread rolls and fruit salad.

Charlie requested ribs again this weekend, possibly because the ones from last week went so fast with company. It was pretty much like last weekend without pulled pork. I did two slabs this time and some yeast rolls.
Ribs

Rubbed with OKJ rub and set in refrigerator overnight. Smoked at 210

250 for 4 hours, spritzing with apple juice three time during he first 2 1/2 hours and smoking with apple wood. After 2 1/2 hours, wrapped in foil and kept in smoker for another 1 1/2 hour.  Brushed with Horizon BBQ saucae.

Japanese Milk Bread Rolls from Jetfan 27

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

Tangzhong (starter)

* 1 1/2 ounces water

* 1 1/2 ounces whole milk

* 1/2 ounce King Arthur Unbleached Bread Flour or Organic Bread Flour

Dough

* 10 1/2 ounces King Arthur Unbleached Bread Flour or Organic Bread Flour

* 1/2 ounce Baker's Special Dry Milk or 1/4 ounce nonfat dry milk

* 1 3/4 ounces sugar 

* 1 teaspoon salt

* 1 tablespoon instant yeast

* 4 ounces whole milk

* 1 large egg 

* 2 ounces melted unsalted butter

Directions

* To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

* Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

* Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

* To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

* Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

* Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

* Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. 

Perfect Summer Fruit Salad

allrecipes Recipe by:  Nicole Graham Holley

"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."

Ingredients  

 2/3 cup fresh orange juice         2 ounce

 1/3 cup fresh lemon juice          1 oz

 1/3 cup packed brown sugar     1 oz

 1/2 teaspoon grated orange zest   2 pinch

 1/2 teaspoon grated lemon zest   2pinch

 1 teaspoon vanilla extract 

 2 cups cubed fresh pineapple  1/2 C

 2 cups strawberries, hulled and sliced 1/2 C 

 3 kiwi fruit, peeled and sliced  1

 3 bananas, sliced    1

 2 oranges, peeled and sectioned 1

 1 cup seedless grapes   1/2 c

 2 cups blueberries    1/2 c.

Directions

• Prep  25 m  Cook 5 m Ready In 3 h 30 m
• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. 
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.