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Thread: just wanted to share tonight's dinner with you guys..

  1. #3481
    Member kruppstahl's Avatar
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    Quote Originally Posted by cudarunner View Post
    heheh Different Stokes For Different Folks!
    ain't that the truth
    If you find a starving dog and feed him he will not bite you. This is the principle difference between dogs and men.
    Mark Twain

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    'with that said' cudarunner's Avatar
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    Nuting Fancy--Slow cooked beef ribs (4 hours at 200 degs/covered in foil) then browned on the grill and BBQ sauce added. Corn on the cob cooked in foil on the grill and a slice of toast made with the bread that I'd baked today.

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    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

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    Giveaway Guy Dieseld's Avatar
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    I'm betting they were real good Roy.
    I need to get some more beef ribs, haven't had them in a while
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    Look sharp and smell nice for the ladies.~~~Benz
    Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

  4. #3484
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by Dieseld View Post
    I'm betting they were real good Roy.
    I need to get some more beef ribs, haven't had them in a while
    Yes they were good--Very Good. Moist and tender. I only used enough BBQ sauce for some flavoring as the ribs didn't any extra moisture.

    There is something about ribs that brings out the Primal Instincts to 'knaw' on a bone. As my dad used to say; "There ain't a hell of a lot of meat on 'em but damn do you feel good after knawing on 'em!

    I've got some pork ribs in the smoker that I'm trying an experiment on. I'll post pictures and results later.

    Pick up those Beef Ribs get 'em seasoned & cooked and post some pictures of something to 'knaw' on!

    I hope this works as I'm copying from Microsoft Word to here.

    Here's my go to Seasoned Salt that I used on the Beef Ribs. It's basically Emeril Lagasee's Bayou Blast but I've changed some things. If you want it hotter use two Tablespoons of Cayenne Pepper.

    1/3-cup paprika (heaping)

    1 TBS. salt

    1/4 cup granulated garlic (heaping)

    2 TBS. course ground black pepper

    2 TBS. dried onion flakes (heaping)

    2 TBS. dried oregano

    2 TBS. dried thyme

    2 tsp cayenne pepper

    Grind all through a small food processor or individually in a small coffer grinder.

    It's a good on all kinds of things. BBQ steak, fried eggs, hash browns etc!

    I hope all will enjoy!
    32t, outback, Mrchick and 3 others like this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

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    32t (06-29-2017), Dieseld (06-24-2017), Hirlau (06-24-2017), Mrchick (06-24-2017), outback (06-24-2017)

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    Senior Member DupreesDiamond's Avatar
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    every now and again you just got to let the inner kid in you pick dinner...
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    The Big Guy ~ A Savage Gentleman
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    Giveaway Guy Dieseld's Avatar
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    Thanks Roy!

    My go to on all bigger cuts of beef is a simple mixture
    Salt
    Pepper
    Lemon Pepper
    Granulated Onion

    I love the flavor and almost all the folks who eat my food enjoy it as well when I cater.
    Simple is best sometimes. But I will give yours a go sometime soon.

    Tonights dinner..........pulled pig parts!!!! This one smoked for just under 20 hours

    Look sharp and smell nice for the ladies.~~~Benz
    Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

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    Senior Member blabbermouth outback's Avatar
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    That reminds me of when I took my wife to her first pig roast. She seen it still hanging on the spit, partially torn apart with chicken pieces in the chest cavity. She "FREAKED OUT" , so I reached in and got her a chunk O pig and had her try it. [emoji6]
    Now its.....When's the next roast.!!![emoji38]
    Mrchick, Demetrius and Dieseld like this.
    Mike

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  10. #3488
    'with that said' cudarunner's Avatar
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    An old friend of mine grew up in South Carolina and he hadn't been back home in at least 15 years but was heading back south for a vacation with his relatives and he was telling me all of the foods that he was looking forward to; Roast Pig, Biscuits made with Lard, Red-eye Gravy, Boiled Peanuts, Grits etc.

    When he got back I asked him if all of the foods were as good as he remembered them and he exclaimed Oh Yes! Well except for boiled peanuts/I don't care for boiled peanuts any more.

    This same man told me that were he was from the 'BBQ Sauce' was a One Gallon Jug of Cider Vinegar with 1 cup of Red Pepper Flakes marinated in it for at least a week (some folks added ground pepper). He said that it was sprinkled on the meat once it was pulled.

    I've made a much smaller batch and it is good on the pulled pork. What was fun was using it on the outside of a boneless pork roast or a whole chicken while it roasted on a spit on the BBQ. It added a beautiful golden color and a nice flavor. It didn't taste like vinegar and it wasn't spicy. Goes to show, you don't know till you try.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

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  12. #3489
    Senior Member blabbermouth Speedster's Avatar
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    @cudarunner -- It wasn't spicey?!? What's the point of it all then? Spicy = GOOD & TASTY! Not spicey = NOT WORTH EATING.

    On a serious note, Thai food is my favorite cuisine bar none, and it's all about the fresh ingredients, especially the spices!
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    --Mark

  13. #3490
    Giveaway Guy Dieseld's Avatar
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    Mike, a lot of people freak out at first. Then realize the amazing, delicious goodness it is.

    Roy I've used that mixture before and it is quite a unique and flavorful one. It really adds to the flavor of the pork. Never tried it on chicken, I don't eat much yard bird. But I'll have to on the next one I cook. Thanks
    Mrchick likes this.
    Look sharp and smell nice for the ladies.~~~Benz
    Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

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