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

Originally Posted by cudarunner

heheh Different Stokes For Different Folks!

ain't that the truth

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.

I'm betting they were real good Roy.
I need to get some more beef ribs, haven't had them in a while

Originally Posted by Dieseld

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!

every now and again you just got to let the inner kid in you pick dinner...

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

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]

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.

@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!

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