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Michael Valadez
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Michael Valadez

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The Pixies released a video for Another Toe in The Ocean. 
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Michael Valadez

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Some spare ribs I smoked today with the 3-2-1 method. Smoked with apple and pecan.
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+Michael Valadez 3 2 1 method is our favorite as well. Looks good!
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Michael Valadez

Beef Cakes: Meat Meat Meat  - 
 
These tasted great. Unfortunately, I don't have a photo of the ones with the great pull back. THOSE were gorgeous. Next time, I'll wrap later. Flavor was great, just a little too fall of the bone for me.

Nothing special going on here. Rubbed with olive oil and then a 2-1 mix of black pepper and kosher salt. Sprayed every 30 min with apple cider vinegar and wrapped at 2.5 hours. Smoked with pecan. Temp was 263-270 for 5 hours total cooking time. Sauced with a little of Sweet Baby Ray's that was diluted with apple cider vinegar at the 2:15 mark. Wrapped with a little sauce as well.
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Peter Murphy's all Bauhaus setlist last night at House of Blues - Chicago. It was an awesome show.  #music #concerts
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Michael Valadez

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Looking forward to new episodes. Do you guys make your own sausage in house? I would love to see an episode on how you make and smoke sausage. 
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Michael Valadez

Beef Cakes: Meat Meat Meat  - 
 
I made two racks of spare ribs today. Split it into three different types. One with kosher salt and black pepper rub. The next with Williams Sonoma Memphis rub and the third with smokin guns rub from KC. Cooked in the 3-2-1 method and sauced with a modified Robinson's ribs sauce. Smoked with apple and pecan.
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Be still, my beating heart !
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I'm totally obsessed with this song by The National. #songoftheday  
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Black Rebel Motorcycle Club show tonight at the Vic in Chicago. Can't wait. http://gastripod.blogspot.com/2013/05/brmc-tonight.html …@BRMCofficial#brmc #songoftheday
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Peter Murphy performing an amazing Stigmata Martyr at HOB Chicago.
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Michael Valadez

Beef Cakes: Meat Meat Meat  - 
 
Beef Cakes has been stale lately. We need some new posts. Weather for Sunday looks good enough to pull out the smoker. What will I make? Ribs? There's a good chance of that. Chicken? Perhaps. Pork Shoulder? Brisket? So many choices...
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In his circles
101 people
Have him in circles
58 people
Mike Ciaccio's profile photo
tom adams's profile photo
Kateri Morton's profile photo
Tom Wogan's profile photo
Scott Wiviott's profile photo
Brian Glassberg's profile photo
Abby Lorts's profile photo
Julie Ann Carroll's profile photo
Stacey Prus's profile photo
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Things go better with a little bit of Razzamatazz.
The food is amazing and the service is usually excellent. I find it to be a hidden gem of the region.
Food: ExcellentDecor: Very goodService: Excellent
Public - a year ago
reviewed a year ago
2 reviews
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