What's for Dinner?
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Boatboy24
No longer a newbie, but still clueless.
Your meal looks just fine to me - I'll saddle up to that any time. And yes, @sour_grapes, that's mango. No pics of the 'tater salad - it isn't too exciting, though it was really good. I'll use the recipe again and am happy to share. "Baked Potato" salad - with sour cream, bacon, cheese, green onion. It was nice.
Rodnboro
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Rodnboro
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Looks delicious. I double foil/ towel wrapped mine and and kept in a cooler and pulled one 4 hours later. It was still too hot to pull by hand. I left the other in the cooler for backup. (Around 50 guests) We had plenty with the other food. About 9:30 last night I pulled the other one and it was still warm.
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Got Ribs? 
Got Ribs?
The front two look like they may have fallen off the back of a truck! They are definitely in my limited budget price range...I'd have them every night at that price.
Okay, I'll bite. What vegetable did you get to impersonate the "sausage". Looks very delicious.
Yep, the BB's are on sale for $1.99lb and the St Louis style are regular price $2.99lb.
Doing the BB's in my favorite rib rub and the St. Louis are being slathered in mustard and then rib rub on top.
The Kamado is a heating up as I type and the ribs are dressed and ready for the 3-2-1 method.
Using lump charcoal and several nice pieces of seasoned pecan wood.
Doing the BB's in my favorite rib rub and the St. Louis are being slathered in mustard and then rib rub on top.
The Kamado is a heating up as I type and the ribs are dressed and ready for the 3-2-1 method.
Using lump charcoal and several nice pieces of seasoned pecan wood.
Yep, the BB's are on sale for $1.99lb and the St Louis style are regular price $2.99lb.
Doing the BB's in my favorite rib rub and the St. Louis are being slathered in mustard and then rib rub on top.
The Kamado is a heating up as I type and the ribs are dressed and ready for the 3-2-1 method.
Using lump charcoal and several nice pieces of seasoned pecan wood.
Pictures or it didn't happen.
Oh man, fantastic ribs, especially the St Louis style! We also had grilled corn on the cob, potato salad, and water melon with fresh mint from the garden and feta cheese on top. Pleasantly stuffed and off tomorrow still! 
$1.99 per lb is practically stealing! 
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so... someone is musseling in on my territory? i'll have to send the boys down there to straighten things out!
Better send da boys to visit the Kroger headquarters!
so... someone is musseling in on my territory? i'll have to send the boys down there to straighten things out!
so... someone is musseling in on my territory? i'll have to send the boys down there to straighten things out!
MMmmmm, surf and turf! Smoked ribs and grilled mussels. I like the way you think.
$1.99 per lb is practically stealing!
Sooo, I went to my local big-box grocery, which was bought by Krogers a few months ago, and, lo and behold, the ribs were $1.99!!
Despite this, I opted for the $7.99 porterhouses. Then I invited my neighbor, upon learning he had just broken his arm, and he showed up with a ribeye for me to cook for him. Dry-brined, then seasoned with paprika, garlic powder, etc. We rounded those out with ears of corn (roasted on the grill, strip off the kernels and reheat with butter and garlic and cumin), and grilled green beans (coriander, fennel, and thyme), and some baked beans (I have no idea -- my wife made them when I was away!!). Finally, I grilled some nectarines for desert, and this lagniappe was lovely!
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- Joined
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Where am I? I'll tell you. I am located firmly wrapped around my Niece's little finger!
Last week while eating out at a BBQ joint, she sent me a photo of a rack of ribs. She added a caption "I wonder if uncle John can do better?"..
In other words, she wanted me to throw a BBQ. With diabolical genius, she sent the one sentence that would absolutely guarantee a BBQ at my house. She is a newlywed just back from her honeymoon. Her husband, the poor guy, has no idea what he is up against!
I talked to the wife and she thought it was a GREAT idea. She got on the phone and in no time, we had 17 people attending.
5 racks of baby back ribs, 2 beef briskets, smoked sausage, potato salad, and veggie/pasta salad. I had others bring appetizers, garden salad, and dessert.
Not having a smoker or the knowledge on how to use one, I first dry rub the meat, let the meat sit in the fridge overnight, then brazed the meat in the oven for 4.5 hours. Everything was nice and tender! I then brushed them with bbq sauce and popped the meat on the grill just to develop a "glaze".
On one of the racks of ribs, I tried to go spicy. I added what I thought was plenty of cayenne pepper to the rub and also a large does of tabasco sauce to the brazing liquid. The meat was much more tender, but did not really have a lot of spiciness.
Here are some pics..
Last week while eating out at a BBQ joint, she sent me a photo of a rack of ribs. She added a caption "I wonder if uncle John can do better?"..
In other words, she wanted me to throw a BBQ. With diabolical genius, she sent the one sentence that would absolutely guarantee a BBQ at my house. She is a newlywed just back from her honeymoon. Her husband, the poor guy, has no idea what he is up against!
I talked to the wife and she thought it was a GREAT idea. She got on the phone and in no time, we had 17 people attending.
5 racks of baby back ribs, 2 beef briskets, smoked sausage, potato salad, and veggie/pasta salad. I had others bring appetizers, garden salad, and dessert.
Not having a smoker or the knowledge on how to use one, I first dry rub the meat, let the meat sit in the fridge overnight, then brazed the meat in the oven for 4.5 hours. Everything was nice and tender! I then brushed them with bbq sauce and popped the meat on the grill just to develop a "glaze".
On one of the racks of ribs, I tried to go spicy. I added what I thought was plenty of cayenne pepper to the rub and also a large does of tabasco sauce to the brazing liquid. The meat was much more tender, but did not really have a lot of spiciness.
Here are some pics..
What is all that gooey stuff dripping all over everything? Every serious connoisseur of smoked meats knows that smoked meats are served dry rubbed with sause served on the side. This is so you can inspect the bark and the smoke ring on briskets etc.
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