ain't that the truthQuote:
Originally Posted by cudarunner
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ain't that the truthQuote:
Originally Posted by cudarunner
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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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.Quote:
Originally Posted by Dieseld
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! :tu
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...
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Thanks Roy! :tu
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
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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]
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. :p
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
I like some 'spice' I guess I should have said it wasn't 'Overly Spicy'. When you've prepared food for and served it to 4 grandkids who don't like things Overly Spicy you learn to mellow things out.Quote:
Originally Posted by Speedster
I've posted this before but I'll post it again. I hope all will enjoy a little John Pinette.
https://www.youtube.com/watch?v=FJ6SmL1w2BA&t=1s
I can totally relate to you on the average child's palate. Now that both of my daughters are over 18, I'm finally able to work on expanding their food horizons a bit. IOW, pretty soon I will force then to try a _second_ Thai dish. :)
I noticed an overstock of eggs and milk in the fridge this week. So I turned it into Nutella ice cream for the weekend.
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Weekly routine - 4-6 2# loaves of sourdough. Usually two of a mostly white, 2-4 of mostly wheat - ground 10min before mix. 'Gotten spoiled, and become an insufferable bread snob. Attachment 267101
The better half made breakfast for dinner
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Man...I bet that was good.Quote:
Originally Posted by OCDshaver
Maybe not dinner, but lunch.
My wife amd I are in Florence looking for a good steak on the recommendation of an Italian friend.
Bistecca Il Fiorentina. Followed by cheese. Two bottles of lovely house red. And then an Irish couple sat down next to us and got a penne starter. I kinda had to have it.
Then the waiter came to our table and gave us complimentary amaretto and buscotti.
Stuffed and happy.
Geek
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Back in Venice from Florence. Decided on a light late dinner. It's about 9:30.
Spaghetti carbonara for my wife and bologneise for me.
Geek
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Happy Canada Day to y'all.
I made my grandma's Irish Soda bread to go with dinner.
Not too bad. Not quite at the level of the awesome break bakers here, but still not too bad.
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Great looking Soda bread going on. Makes me want the wife to crank out some..
Her speciality.
:tu
Nice looking carbonara. It's a favorite of mine.Quote:
Originally Posted by TheGeek
That's outstanding. I hope it's a great trip. I'd love to be there myself. Enjoy.Quote:
Originally Posted by TheGeek
Classic Canada Day grub off the Q. T bones, star frit potatoes, and sweet corn on the cob.
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:beer1:
Just BBQ ribs, corn, and Au Gratin potatoes, finished with peanut butter rice crispy treats.
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A request by my grandkids, cause grandpa makes the best.[emoji39]
I had some pork shoulder and belly in the freezer. Not wanting to re-freeze raw meat, I decided to smoke some sausage. These are smoked garlic sausages.
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Damn it looks good!!
Do you 'shower' the links after smoking to prevent 'shriveling'? Also (If you do) afterwords do you allow the links to 'bloom' for color? Just wondering.
Food of the Gods !!!! No matter how many times I tell myself "it's just ground up meat in a tube with some spice" ........ Oh no !, it's sooooo much more than that....so much more...it cannot be trivialized.Quote:
Originally Posted by OCDshaver
Tonight's supper although maybe not traditional 4th of July fare was still delightful. Half meat and half Veg. Bacon and Brats with mushrooms ,asparagus ,and bok choy ....wonderful !
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Just so you know NightBlade, you made my Bucket List years ago; to have dinner at your place before I check out.
You always eat like a King.
Consider it done Jon .......but you better stay alive for a long while just the same cause that will be a bitter sweet dinner. I'll make sure to not spare the fat if that happens. :angel:Quote:
Originally Posted by Hirlau
Oh yes and, there will be pie and Ice cream for dessert .
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Had to try this, peaches on pork chops.
I took a can of diced peaches in heavy syrup, and slowly brought them to light boil. Then mashed them up and continued to boil them down.
BBQ'd a couple nice fat pork chops and some asparagus, made some Jasmine rice and topped it with all that sweet goodness
Will do that one again
Fruit(just about any kind) and Pork are always a good bet .......+1:angel:Quote:
Originally Posted by Dieseld
Yes sir!
I used a rub on the chops that had a bit of a salty flavor. This seriously may have been the best chop I've ever eaten.
WhenI used to inject the meats I smoked, I used peach nectar in the pork butts, but I don't waste my time injecting anymore. Never really found it to be that big of a game changer
For every time I've ever tried to marinate or inject a flavor into a meat ,I have found sauce to usually be the best answer. Rubs on the other hand stick to the meat and are always welcome in my kitchen.Quote:
Originally Posted by Dieseld
Couldn't agree more with the injection/marinade, sauces are far more flavorful.
I will use rubs on bbq, but for longer smokes, like butts no. The sugars just burn, so instead I take my rubs and grind them into a powder and use that as a finishing powder, mixing in as I pull the pork. Flavor is out of this world.
I need to go eat some pork now dammit !!:aargh:
I don't shower them. I leave the uncooked sausages in the refrigerator over night to develop a pellicle. The next day I slowly bring them up to temperature. In my Brradley smoker on a hot day like it was, I just get the smoker/pucks burning alone. This will bring the temperature up to about 120 inside the box. After an hour turn on the oven element and bring it up to about 200. I let them cook to 150/155, right to the point where the proteins are starting to force out moisture. Then I drop them immediately into a 50/50 ice and water bath to cool completely. Blooming is usually done at room temperature. I don't do that. But I do leave them uncovered in a refrigerator over night to let them dry off after their bath. No shrinkage, good color, good snap.Quote:
Originally Posted by cudarunner
It was an awesome trip.Quote:
Originally Posted by OCDshaver
If you're ever in Florence I highly recommend Il Latini. The place is great.
Geek
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I'm generally not a fan, but it was awesome. We went to that place for our first anniversary amd had to go back this visit.Quote:
Originally Posted by Mrchick
Geek
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