Dave Parker
The May feast of the Pit Masters—Smokers and Grillers was held at the home of David and Susan Parker. The entree for the BBQ feast was jalapeno jerk baby back ribs with pineapple barbecue sauce. The racks of ribs were cut into single ribs, coated with brown sugar Bourbon seasoning and cooked “party style.” The individual ribs were smoked for two hours until 170 degrees. They were then placed in aluminum pans and coated with a pineapple glaze, honey, brown sugar and of course, butter. They were smoked with a combination of wood for about another hour. A jalapeno pineapple barbeque sauce was made and served to complement the ribs.
Bob and Lori Morrison furnished the appetizers, scorpion tails and bacon wrapped dill pickle boats. For both appetizers, jalapeño’s were cut in half and filled with cream cheese. The tails and boats were wrapped in bacon, seasoned with “Good Stuff” and smoked with hickory wood. The boats added a slice of pickle.
Double Doctors, Larry and Pat Lewis, (Doctorates in Education and Texas BBQ) brought smoked BBQ beans. Bell peppers and onions were sauteed with butter and added to the beans along with brown sugar and honey BBQ sauce. The beans were smoked for over an hour and a half.
Dale and Rebecca Fridley added a three-lettuce smoked salad. They smoked bacon and added pine nuts to the salad. Balsamic balls were added and the mixture was smoked.
Steve and Pam Courtney smoked potatoes for the group. Potatoes were sliced and paprika, garlic, olive oil and thyme were added. The potatoes were smoked until cooked.
John and Marlene McNemar finished the feast with a smoked blackberry cobbler. Fresh blackberries were used in the cobbler and smoked with a signature wood. Ice cream was added to make it over the top to finish the feast.