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What did you have for dinner? -Part dois

ReverendHellh0und

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Lets contintue this great thread as the last one has approached 2000 posts....


Let me be the first to ask.... "What did YOU have for dinner?"




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I had a tilapia fillet and some shrimp with some white rice.

Eating healthy sucks.
 
I had some bell peppers, mushrooms, and onions stir fried with chicken breast and brown rice.
 
I don't know, yet - I went grocery shopping today so I can do anything I want!

Maybe I'll make some Pork chops with apples and sweet potato stew.
 
Lets contintue this great thread as the last one has approached 2000 posts....


Let me be the first to ask.... "What did YOU have for dinner?"




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WOW - look at that BURN!
(kidding kidding!) It looks sooooo tastey :D

How do you get your meat to pull from the bones that much? I've cooked a lot of ribs in my life - but never had that much shrink. Yours looks so delish!

Ah - another question. My store that I usually get ribs from has started selling them ONLY frozen in a 3-pack. The racks are piled up together and then frozen into one package. While it makes them a little bit cheaper I've yet to trust buying 3 stacked packs of frozen ribs without being able to flex and look at them all individually.

WWYD? I really don't want to spring for 3 racks to find out that they're bad racks, you know - At first I thought it would be only temporary, but it's been several months and they've yet to stock fresh ribs - I'm about ready to complain about it.
 
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WOW - look at that BURN!
(kidding kidding!) It looks sooooo tastey

How do you get your meat to pull from the bones that much? I've cooked a lot of ribs in my life - but never had that much shrink. Yours looks so delish!


3-2-1

(2-2-1 in this case.... 2-2-1 for loin backs, as below, 3-3-1 are whats above.)



take your ribs... remove membrane cut down t a st. louis cut, season as you do......


set your smoker to 225 indirect, hickory and apple hardwood.......



smoke 3 hours spray every half hour with 1/2 cider vinegar, and apple juice....



after 3 hours, take aluminum foil and wrap ribs in it, pour a litte orange blossom honey and some apple juice, just a little and wrap it up...


cook 225 for 2 hours... (but this is a little touchy, i peek at 1.5, if i see pull back i stop there......


final hour.....


take out of foil, and put back on the smoker........ take your favorite bbq sauce, add clarified juices from the foil, and a little honey, and baste.....


baste every so often for the final hour until a nice glaze forms....


at the same time fire up a gas grill (optional) to high..... after an hour.... (time at this point is just a guideline)....... you know when they are done when you stick tongs from the side and lift and the ribs bend easy but do not break......


take the ribs and place on a searing hot grill for abot 15-30 secs a side.......



remove.... let rest 15 mins, then slice......




Ah - another question. My store that I usually get ribs from has started selling them ONLY frozen in a 3-pack. The racks are piled up together and then frozen into one package. While it makes them a little bit cheaper I've yet to trust buying 3 stacked packs of frozen ribs without being able to flex and look at them all individually.


3 packs are a scam... unless they are under 1.99 a lb make the butcher open the pack, what you look for is "shiners".....



Shiners, are ribs on the top section that have the bone showing through.....


3 packs are usually a good looking rack with crap underneath it........


I'll buy a good a 3 pack if the top rib rack looks good and the cost is 1.99.... anything higher than that, i make them break it up and choose....



WWYD? I really don't want to spring for 3 racks to find out that they're bad racks, you know - At first I thought it would be only temporary, but it's been several months and they've yet to stock fresh ribs - I'm about ready to complain about it.



always, i mean always take your meat to the rib counter, they will open em up....... especially if they are over 1.99 a lb......


last year our local supermarket had ribs for 99 a lb in 3 packs.... I spent 200 bucks. it all depends....




Here is a recent cook:



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Thank you for all that!

I'll ask that they stock fresh ribs, again. They've been curteous with me, before, and brought in odd cuts of meat for me on request - so maybe they'll start bringing them in, again.

I'll give a go at your recipe routine and see what magic I can work up :)

Removing the membrane is key - I didn't figure that out on my own. LOL I tried to cook up good ribs for years and eventually stopped. They're too expensive to experiment with and ruin every time.

But then I went to some Brazillian restaurant to eat and ordered ribs, thinking they'd be good - they were the most disgusting meat I've ever eaten. They were overcooked, way overspiced like a buffalo chicken wing and a waste of money and time. I've improved my method and recipe a lot since then, absolutely - but there's always room for more improvement.
 
Last night...


Jamaican Jerk Chicken breast sammich with mango stilton cheese and grilled pinapple, served on a toasted portugese roll....



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Peruvian Mango, Pink Lady Apple, Cottage Cheese, and Almond Appalachian Red Cabbage salad.

Along side Appalachian baked sweet potatoes with a touch of red-wine vinegar, cajun seasoning, and salt.
 
Red wine marinated flat iron steak, dusted with NM green chili spice rub, Grilled rare, as basted with a rosemary thyme "brush" and compound butter....

Served with Russian Bananna fingerlings with dill thyme and old bay, dijon mustard.....



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I got the day off tomorrow, which means it's time to break out the barbecue for the first time in the new decade! Mmm ...
 
Woot!
Whatcha gonna smoke?!

For dinner tonight it's sausage and potato stew with yorkshire pudding.
 
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fruit salad
pork tenderloins, peach wood smoked on the holland grill, glazed with datille sauce
baked potatoes topped with a garlic/sour cream/cheese concoction my Dad came up with
grilled and buttered tandori bread
peach pie with vanilla ice cream for dessert
 
Woot!
Whatcha gonna smoke?!

For dinner tonight it's sausage and potato stew with yorkshire pudding.
Pork ribs, chicken breast, chicken wings, bratwurst, Angus hamburgers and Hebrew National hot dogs. I plan to have enough leftovers to eat on for a while.
 
Pan seared whitefish with a bean ragout and chardonnay poached spinach.
 
Pork ribs, chicken breast, chicken wings, bratwurst, Angus hamburgers and Hebrew National hot dogs. I plan to have enough leftovers to eat on for a while.
Barbecuing as we speak. Smells divine!
 
Yorkshire pudding?


Only my 2nd time trying to make it - they flopped and fell. :dohBut tasted good, at least. After dinner I read up on how to make them, went with a different recipe and tried again, they turned out REALLY good. :mrgreen: We ate them with jelly as 'dessert' LOL

I'm pitiful, i know - so stubborn and determined to get things right.
 
Only my 2nd time trying to make it - they flopped and fell. :dohBut tasted good, at least. After dinner I read up on how to make them, went with a different recipe and tried again, they turned out REALLY good. :mrgreen: We ate them with jelly as 'dessert' LOL

I'm pitiful, i know - so stubborn and determined to get things right.




we have an old family recipe for yorkshire pudding. :thumbs:
 
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