That top photo is a Cream Cheese Coconut Pecan Pound Cake that Mrs. FC made at Christmas time. It's a recipe from one of the more recent Southern Living magazines. The decorative trim around it is made of rasberries, homemade cinnamon glazed pecans, and glazed sage.
It was delicous ... especially so with coffee.
Proof that I was barbecuing while photographing warblers on New Years Day. Let's not get into that whole red sauce, yellow sauce, rub-no sauce, vinegar sop discussion. It's all good.
Actually, it's all very, very good and we should really discuss it over a plate of barbecue.
These ribs spent 3 hours over indirect heat (oak from my trees) and the rather thick application of sauce was done in the last 20 minutes ... just long enough to dry a little and cling.
The sauce was made from about 20 of those BBQ sauce packets they give you with take out from Sonny's BBQ. They always give us too many and they pile up in the fridge.There were 4 different flavors in the mix of sauce packets, but we just cut them open and stirred them together into a bowl.
It turned out excellent.
Finally, a nice slice of Dr. Pepper Texas Chocolate Cake from the pages of "Dinosaur Barbecue, An American Roadhouse."
This book is turning out to be a favorite Christmas gift. It's interesting to read and the recipes sound amazing. This place is in New York, but the chef went south to learn BBQ so don't freak out or anything. It's okay.
You should buy this book if you too are a fan of BBQ joint/Roadhouse chow.
It turns out the recipe for this CAKE is out there on the web with permission from the Dinosaur crew, so I can share it with ya.
I did not bake this cake either. Mrs. FC did.
I did eat it tho.
20 comments:
Man, that's some great lookin' chow!
Some of us out here who appreciate you, and your blog, are starting to wonder about the mysterious Mrs. FC.
Let' see, outstanding cook,mother of beautiful, accomplished, well-mannered children, wife of hard working, sober and family centered husband.
We respectfully submit a request for y'alls consideration of perhaps a word from her, and if possible, a discreet photograph.
Thank you,
Mockin'bird
Yum, my mouth is watering!
It all looks so tasty!I have seen that Dr. Pepper cake recipe out there...glad to hear that it is good.
I can't get the cake link to work! Argh!
Was that a brisket cut of meat? I've been meaning to try one of those on our Big Green Egg.
I ditto jacki--all but the part
of the big green egg.
fc long time vewer first time to comment I do so enjoy your bolg. you do a great job. Your friend and mine thunder&lightnin enjoyed ribbs at my house the other day just great wether to barbque and enjoy friends !! Sir Thomas
Thanks for posting as you promised! But I will not thank you for the extra poundage that will hit my back end after making (and eating) that D. Pepper cake. That first cake looks yummy, too! And the BBQ? My mouth is watering! You are a lucky man to have a wife who makes such great stuff. And she is lucky to have a great BBQer, too!
OK, I just got back from lunch and now I'm hungry again!
I agree that the best way to debate the whole Bar-B-Que subject would be to surround ourselves with the different styles and put them to the test in a head-to-head competition! I guess while we're at it we can debate the different spellings for this food group too. ;-)
Mockinbird,
Thank you kindly.
I'll have to check with her Witness Protection Program handlers before I post her.
:)
Susan,
Well ... it is BBQ and Cake after all :)
3C,
Be sure to have it with milk :)
Jacki,
THANK YOU for pointing that out ... the link had two http's in it.
Ooops.
It works now!
The meat was 3 racks of spare ribs cut in half for handling.
I do brisket sometimes, but usually quick like London Broil instead of the traditional Texas slow smoke.
Thanks again for the notice about the link.
Lej619,
I fixed it, sorry for the inconvenience!
Sir Thomas,
Welcome, I heard much about you from ThunderDave on our road ralley this summer.
Glad to have you here at PF.
ThunderD,
Is there such a place that would serve all known varieties of BBQ?
This side of heaven I mean.
SwampAngel,
Moderation in all things. I just had a bowl of cold cereal for lunch.
This culinary luck never seems to extend to my lottery tickets.
I think I just gained 4 lbs.
It all looks too good to eat.
Kansas City is known for its great barbecue, but folks from the South claim it ain't so. Of course a lot of them put sweetener in their tea, so what do they know about good taste, right?
Official BBQ Rankings:
1) Memphis Style
2) Kansas City Style
3) Western Carolina Style
4) Eastern Carolina Style
What we need to do is develop a signature FLORIDA STYLE BBQ. I'm working on it. And enjoying every somewhat failed experiment.
WOW!!! Amazing food. I'll join in the chorus...my mouth IS watering! Being a newcomer to your blog, I'm wondering...have you ever talked about your recipe for glazed pecans? And glazed sage? That's a new one for me.
I am REALLY envious of those ribs! Maybe this summer...
Sharon,
But they're virtual pounds so relax!
Pablo,
I've never been to this Kansas place, but I would eat their barbecue.
Troll,
When you get it right, we will test it for you.
I like those rankings. There's much to be said for each style.
Kimberlee,
The recipe for the pecans is at Purefloridafood.blogspot.com ... one blog too many that I started and then let idle. The recipe and a picture is there tho.
The sage I did not do and am clueless tonight. It was just for decoration though.
That's some beautiful barbecue cooking there, fc. We make barbecue chicken and save some to put on pizza the next day. We also like to grill potatoes, beets, and zucchini. Yum.
Those cakes are incredible looking. Wow. You and Mrs. FC really bake.
Robin,
BBQ chicken is my favorite BBQ!
I hear you on New York Barbeque - first time I saw tourists lined up outside a ribs place in Manhattan I wondered WHAT they were thinking. You can understand eating there if you live in the city, but as a tourist? Why aren't you in a deli somewhere, chowing down on pastrami, and waiting on a trip south for the barbeque?
But that cake sure looks good, and you sure can cook, so I'm trotting on over to the library to check out the book.
In the meantime, do you cater in Michigan? We have a party coming up ... :)
Wren,
I hear ya. When in Rome ...
Michigan ... hmmm, I've heard of this place, but never imagined it really existed.
There's a dill pickle recipe in that book that is a high priority for me. It may be the next recipe I try.
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