Since the Mai Tai Lounge in Omaha is not a convenient place for me to practice my tiki hobby, we're planning a tiki hut/bar in the backyard next year. With the house all spruced up now, part of the the plan is to make a little "escape from reality". We'll build a bigger deck and in one back corner I plan to construct an A-framed hut of sorts and load it up with my tiki treasures. I've been steadily collecting mugs, artwork, carvings and other Polynesian paraphernalia. I got two of these cool fish float lights from a fellow member at Tiki Central. Awesome!
The Boy had requested bbq ribs the other day so I obliged him Saturday evening for dinner. What with Ribfest in town the last several days, it seemed the tasty thing to do! I got two fresh racks from Sam's club
Saturday morning, put a sweet/smokey rub on them and rested them in the fridge for several hours. I have read on several barbeque sites that pecan is the Cadillac of wood to use for smoking so I used that. The chunks of pecan don't have an in-your-face smell and they don't emit much smoke during the cooking process. But man does it give the meat an awesome taste. I smoked them slowly for two hours then mopped on some homemade sauce the last thirty minutes of cook time. Dem bones was good eatin'!
Tonight was a simple Thai chicken sate and some roasted zuchinni and onions from the garden. Odd combination but pretty darn tasty!