Lift Up Your Shirt
This topic was created in the Food & Drink forum by Chuckcem on Wednesday, July 5, 2017 and has 41 replies.
And show us your ribs...that you BBQ'd....or chicken....heck or even veggies, whatever you made for the 4th! For those of you celebrating Canada Day, jump on in here! If there's any other recent holiday that I've missed, join in!
If you don't have pictures, feel free to just share what you have grilled, cooked, or simply made in the recent couple of weekends.
If you don't have pictures, feel free to just share what you have grilled, cooked, or simply made in the recent couple of weekends.
Posted by WarAngel1Well that all just sounds amazing. How long did you cook the brisket. I think this is the first year (in a looong while) that I didn't have brisket on the 4th of July.
On my menu I made: brisket slices (bone in), grilled whole chicken, sirloin steaks, salivary glands (it's a delicacy), sausage, roasted onion, 25 homemade corn tortillas, beans, Spanish rice, and top shelf margaritas.
My grandma brought a cheesecake.
Posted by ChuckcemI baked salmon, made potato salad and I can't wait to get home to eat some more, baked lima beans and my homemade biscuits. I had cake that I made from Sunday. It is getting raves. A yellow downy butter cake with broiled topping of fresh coconut, brown sugar, butter and chopped walnuts.
And show us your ribs...that you BBQ'd....or chicken....heck or even veggies, whatever you made for the 4th! For those of you celebrating Canada Day, jump on in here! If there's any other recent holiday that I've missed, join in!
If you don't have pictures, feel free to just share what you have grilled, cooked, or simply made in the recent couple of weekends.
Posted by CaramelizedCoffeeHey hey, those are nice, but what did you cook? Spare no detail!
lifts her shirt, two perfect round orbs staring back
Posted by tctaI had a phenomenal baked salmon the weekend before the 4th. Sounds like you had a feast! That cake also sounds really good. I do love coconut.Posted by ChuckcemI baked salmon, made potato salad and I can't wait to get home to eat some more, baked lima beans and my homemade biscuits. I had cake that I made from Sunday. It is getting raves. A yellow downy butter cake with broiled topping of fresh coconut, brown sugar, butter and chopped walnuts.
And show us your ribs...that you BBQ'd....or chicken....heck or even veggies, whatever you made for the 4th! For those of you celebrating Canada Day, jump on in here! If there's any other recent holiday that I've missed, join in!
If you don't have pictures, feel free to just share what you have grilled, cooked, or simply made in the recent couple of weekends.click to expand
Signed Up: Jan 27, 2012
Comments: 4343 · Posts: 13269 · Topics: 69
Comments: 4343 · Posts: 13269 · Topics: 69
Slow cooker... zoom in to see seasonings...
Posted by bittercupcakeOh I will....in the kitchen....over a hot stove. My culinary skills have inspired poets and bards alike.
damn you! llol...*click bait*
i was here thinking that you were about to show us the Senpai Chukeroni moves
Posted by VenusAquariusPICTURES! You get a gold star! (I'm editting mine down to a smaller resolution. Will share shortly)
Slow cooker... zoom in to see seasonings...
Alright, let's see I'm guessing mustard seed, black pepper, garlic powder, salt (assuming) just from sight alone.
Posted by bittercupcakeThen let this be our FINAL BATTLE.....of food. It's very specific. You know Leos have a hard tim backing down from a challenge.Posted by ChuckcemLMAO ... I guess were gonna have to battle this out..Posted by bittercupcakeOh I will....in the kitchen....over a hot stove. My culinary skills have inspired poets and bards alike.
damn you! llol...*click bait*
i was here thinking that you were about to show us the Senpai Chukeroni movesclick to expand
Signed Up: Jan 27, 2012
Comments: 4343 · Posts: 13269 · Topics: 69
Comments: 4343 · Posts: 13269 · Topics: 69
Posted by ChuckcemCracked black pepper, red pepper, garlic, onion, , mustard seed, coarse Kosher salt.Posted by VenusAquariusPICTURES! You get a gold star! (I'm editting mine down to a smaller resolution. Will share shortly)
Slow cooker... zoom in to see seasonings...
Alright, let's see I'm guessing mustard seed, black pepper, garlic powder, salt (assuming) just from sight alone.click to expand
Posted by EvilHare
I was traveling on the 4th so I didn't get to cook out, but here's dinner from the night before:
Stills looks pretty tasty. Going to be hitting a couple of breweries this weekend, so pretty excited about that.
Posted by VenusAquariusPretty solid, yeah I was going to say crushed peppercorn.Posted by ChuckcemCracked black pepper, red pepper, garlic, onion, , mustard seed, coarse Kosher salt.Posted by VenusAquariusPICTURES! You get a gold star! (I'm editting mine down to a smaller resolution. Will share shortly)
Slow cooker... zoom in to see seasonings...
Alright, let's see I'm guessing mustard seed, black pepper, garlic powder, salt (assuming) just from sight alone.click to expand
Signed Up: Jan 27, 2012
Comments: 4343 · Posts: 13269 · Topics: 69
Comments: 4343 · Posts: 13269 · Topics: 69
Posted by ChuckcemWhat type of ribs are your fav?Posted by VenusAquariusPretty solid, yeah I was going to say crushed peppercorn.Posted by ChuckcemCracked black pepper, red pepper, garlic, onion, , mustard seed, coarse Kosher salt.Posted by VenusAquariusPICTURES! You get a gold star! (I'm editting mine down to a smaller resolution. Will share shortly)
Slow cooker... zoom in to see seasonings...
Alright, let's see I'm guessing mustard seed, black pepper, garlic powder, salt (assuming) just from sight alone.click to expand
Posted by VenusAquariusYou know it's hard to say. I REALLY love spare ribs because of the flavor. When it comes down to the animal, I make reeeeally delicious beef and pork ribs that fall off the bone, but I've also had some amazing lamb ribs as well. The fat content of pork ribs give the meat wonderful flavor, but there's SO much meat on beef ribs.Posted by ChuckcemWhat type of ribs are your fav?Posted by VenusAquariusPretty solid, yeah I was going to say crushed peppercorn.Posted by ChuckcemCracked black pepper, red pepper, garlic, onion, , mustard seed, coarse Kosher salt.Posted by VenusAquariusPICTURES! You get a gold star! (I'm editting mine down to a smaller resolution. Will share shortly)
Slow cooker... zoom in to see seasonings...
Alright, let's see I'm guessing mustard seed, black pepper, garlic powder, salt (assuming) just from sight alone.click to expand
I'd say if properly butchered, beef is the winner. As far as ease in preparation though, pork wins.
Posted by DreamyboyHaha well in that case, do share what you consumed.
I didn't make anything. I was being the freeloading cousin that is good company and eats your food and drinks your beer.
So the weekend before I grilled "Rochester" drumsticks, which are drumsticks that are grilled with a mix of BBQ & Buffalo sauce. With that I also made a dip made of Ranch seasoning and Greek Yogurt
Then on the 4th I made pork spare ribs (@CaramelizedCoffee, I know you don't dig on swine. I can do the same with beef ribs too), N.Y Strip steak, potato wedges, baked beans, and a light salad. The key is the 12-16 hour brine that is infused with wine and the BBQ sauce that is infused with brandy. The meat is cooked slowly so that it falls off the bone with the lightest touch.
Then on the 4th I made pork spare ribs (@CaramelizedCoffee, I know you don't dig on swine. I can do the same with beef ribs too), N.Y Strip steak, potato wedges, baked beans, and a light salad. The key is the 12-16 hour brine that is infused with wine and the BBQ sauce that is infused with brandy. The meat is cooked slowly so that it falls off the bone with the lightest touch.
Posted by ChuckcemHow do you make beef ribs fall off the bone without boiling first?Posted by VenusAquariusYou know it's hard to say. I REALLY love spare ribs because of the flavor. When it comes down to the animal, I make reeeeally delicious beef and pork ribs that fall off the bone, but I've also had some amazing lamb ribs as well. The fat content of pork ribs give the meat wonderful flavor, but there's SO much meat on beef ribs.Posted by ChuckcemWhat type of ribs are your fav?Posted by VenusAquariusPretty solid, yeah I was going to say crushed peppercorn.Posted by ChuckcemCracked black pepper, red pepper, garlic, onion, , mustard seed, coarse Kosher salt.Posted by VenusAquariusPICTURES! You get a gold star! (I'm editting mine down to a smaller resolution. Will share shortly)
Slow cooker... zoom in to see seasonings...
Alright, let's see I'm guessing mustard seed, black pepper, garlic powder, salt (assuming) just from sight alone.
I'd say if properly butchered, beef is the winner. As far as ease in preparation though, pork wins.click to expand
Signed Up: Jan 27, 2012
Comments: 4343 · Posts: 13269 · Topics: 69
Comments: 4343 · Posts: 13269 · Topics: 69
Posted by ChuckcemMy favorite meat is lamb. I cooked a leg of lamb that had my neighbor at the door.Posted by VenusAquariusYou know it's hard to say. I REALLY love spare ribs because of the flavor. When it comes down to the animal, I make reeeeally delicious beef and pork ribs that fall off the bone, but I've also had some amazing lamb ribs as well. The fat content of pork ribs give the meat wonderful flavor, but there's SO much meat on beef ribs.Posted by ChuckcemWhat type of ribs are your fav?Posted by VenusAquariusPretty solid, yeah I was going to say crushed peppercorn.Posted by ChuckcemCracked black pepper, red pepper, garlic, onion, , mustard seed, coarse Kosher salt.Posted by VenusAquariusPICTURES! You get a gold star! (I'm editting mine down to a smaller resolution. Will share shortly)
Slow cooker... zoom in to see seasonings...
Alright, let's see I'm guessing mustard seed, black pepper, garlic powder, salt (assuming) just from sight alone.
I'd say if properly butchered, beef is the winner. As far as ease in preparation though, pork wins.click to expand
I prefer pork all around. At my age, beef is a bit of a health concern... you can just feel it. My husband likes beef short ribs but, I am annoyed by them... not enough meat, too much work.
Signed Up: Jan 27, 2012
Comments: 4343 · Posts: 13269 · Topics: 69
Comments: 4343 · Posts: 13269 · Topics: 69
Posted by ChuckcemDelicious!
So the weekend before I grilled "Rochester" drumsticks, which are drumsticks that are grilled with a mix of BBQ & Buffalo sauce. With that I also made a dip made of Ranch seasoning and Greek Yogurt
Then on the 4th I made pork spare ribs (@CaramelizedCoffee, I know you don't dig on swine. I can do the same with beef ribs too), N.Y Strip steak, potato wedges, baked beans, and a light salad. The key is the 12-16 hour brine that is infused with wine and the BBQ sauce that is infused with brandy. The meat is cooked slowly so that it falls off the bone with the lightest touch.
I like my steak seared though... I always set of the fire alarm but, gotta have it. What's that? Medium?
Posted by VenusAquariusYeah I was cooking fast because I was hungry, so I only slightly seared one side (facing down for some reason in this picture), but then with the steak fond I made a red sauce. I actually reverse seared this one so it came out medium.Posted by ChuckcemDelicious!
So the weekend before I grilled "Rochester" drumsticks, which are drumsticks that are grilled with a mix of BBQ & Buffalo sauce. With that I also made a dip made of Ranch seasoning and Greek Yogurt
Then on the 4th I made pork spare ribs (@CaramelizedCoffee, I know you don't dig on swine. I can do the same with beef ribs too), N.Y Strip steak, potato wedges, baked beans, and a light salad. The key is the 12-16 hour brine that is infused with wine and the BBQ sauce that is infused with brandy. The meat is cooked slowly so that it falls off the bone with the lightest touch.
I like my steak seared though... I always set of the fire alarm but, gotta have it. What's that? Medium?click to expand
Posted by CaramelizedCoffee???
lifts her shirt, two perfect round orbs staring back
Posted by VenusAquariusI looove lamb. Yeah, pork makes things a lot easier and they are so flavorful. The only thing you have to watch out for is that high fat content.Posted by ChuckcemMy favorite meat is lamb. I cooked a leg of lamb that had my neighbor at the door.Posted by VenusAquariusYou know it's hard to say. I REALLY love spare ribs because of the flavor. When it comes down to the animal, I make reeeeally delicious beef and pork ribs that fall off the bone, but I've also had some amazing lamb ribs as well. The fat content of pork ribs give the meat wonderful flavor, but there's SO much meat on beef ribs.Posted by ChuckcemWhat type of ribs are your fav?Posted by VenusAquariusPretty solid, yeah I was going to say crushed peppercorn.Posted by ChuckcemCracked black pepper, red pepper, garlic, onion, , mustard seed, coarse Kosher salt.Posted by VenusAquariusPICTURES! You get a gold star! (I'm editting mine down to a smaller resolution. Will share shortly)
Slow cooker... zoom in to see seasonings...
Alright, let's see I'm guessing mustard seed, black pepper, garlic powder, salt (assuming) just from sight alone.
I'd say if properly butchered, beef is the winner. As far as ease in preparation though, pork wins.
I prefer pork all around. At my age, beef is a bit of a health concern... you can just feel it. My husband likes beef short ribs but, I am annoyed by them... not enough meat, too much work.click to expand
Posted by DreamyboyDude....that sounds like heaven....Everything about that sounds like a good time. You've also reminded me that lobster is probably on sale now. Usually their prices drop significantly after the 4th of July.Posted by ChuckcemIt was pretty good actually but we kind of screwed up on our planning. He went to San Jose to a seafood market and I thought he was getting a case of lobsters, but he came back with 12 dozen oysters, which was fine. So we ate 8 dozen raw oysters that we shucked and my uncle was making some homemade deep fried calamari. My younger cousin had a smoked pork ribs that he had going for a few hours. It was delicious. His gf made some mango guacamole we had with chips. After we ate so much raw oysters and calamari, we decided to fry the remaining oysters and that shit was on hit bro. Then my auntie whipped out some tiger prawns and I went to town on those little fuckers because I was really hoping to have 20 lbs of lobsters and duffle of crawdads. All in all, I drank all their tequila and jagermeister and had a belly fully satisfied with this mixture of food.Posted by DreamyboyHaha well in that case, do share what you consumed.
I didn't make anything. I was being the freeloading cousin that is good company and eats your food and drinks your beer.click to expand
Can I just show you my boobs?
Posted by LittleFairySure, BUT you still have to tell us what you've eaten/grilled/cooked.
Can I just show you my boobs?
Posted by DreamyboyYeah check out out stores near you for the next few days. Pretty sure the lobster prices will have dropped significantly if you still have a craving. Still solid protein too.
I could've sworn I told them to get the lobsters, but those idiots were on the phone with me and his friend kept repeating every word he said after he said something to me. They basically made a fake echo in the car when they were driving to LA so it added to the confusion
Posted by DreamyboyNice I may be swinging that way soon, so I'll keep that in mind. I wouldn't mind grabbing a box of lobsters, though I'd want to make sure to store them asap.Posted by ChuckcemIt was delicious man. If you live near the California Bay, San Jose has this seafood market and the lobsters are CHEAP. I forgot the weight of the box but the value is amazing. $ 150 for it and it would cost waaaaay more in a normal store.Posted by DreamyboyDude....that sounds like heaven....Everything about that sounds like a good time. You've also reminded me that lobster is probably on sale now. Usually their prices drop significantly after the 4th of July.Posted by ChuckcemIt was pretty good actually but we kind of screwed up on our planning. He went to San Jose to a seafood market and I thought he was getting a case of lobsters, but he came back with 12 dozen oysters, which was fine. So we ate 8 dozen raw oysters that we shucked and my uncle was making some homemade deep fried calamari. My younger cousin had a smoked pork ribs that he had going for a few hours. It was delicious. His gf made some mango guacamole we had with chips. After we ate so much raw oysters and calamari, we decided to fry the remaining oysters and that shit was on hit bro. Then my auntie whipped out some tiger prawns and I went to town on those little fuckers because I was really hoping to have 20 lbs of lobsters and duffle of crawdads. All in all, I drank all their tequila and jagermeister and had a belly fully satisfied with this mixture of food.Posted by DreamyboyHaha well in that case, do share what you consumed.
I didn't make anything. I was being the freeloading cousin that is good company and eats your food and drinks your beer.click to expand
Posted by tctaFresh coconut?Posted by ChuckcemI baked salmon, made potato salad and I can't wait to get home to eat some more, baked lima beans and my homemade biscuits. I had cake that I made from Sunday. It is getting raves. A yellow downy butter cake with broiled topping of fresh coconut, brown sugar, butter and chopped walnuts.
And show us your ribs...that you BBQ'd....or chicken....heck or even veggies, whatever you made for the 4th! For those of you celebrating Canada Day, jump on in here! If there's any other recent holiday that I've missed, join in!
If you don't have pictures, feel free to just share what you have grilled, cooked, or simply made in the recent couple of weekends.click to expand
Not fresh out of the bag, but for reals?
(If not, please remove all from my piece of buttercake thankyou).
lol that all sounds REALLYGOOD, tcta.
Dreamy, in fact... *sigh*
Posted by EvilHareWow... I hope 'Berit' got a good tip.
I was traveling on the 4th so I didn't get to cook out, but here's dinner from the night before:
Posted by GemitatiOh boiling isn't even necessary. The trick is to coerce the beef off the bone by cooking them slowly for several hours (3-4 hours) on a lower temperature in their own juice and steam at 250-350 degrees. There are a few different methods, but really you want to keep beef ribs covered for the majority of their cook time (except when you are caramelizing the rub and sauce on them). The steams and juice from the ribs act in the same way that boiling ideally would. You just have to make sure you have the time to cook them slowly.Posted by ChuckcemHow do you make beef ribs fall off the bone without boiling first?Posted by VenusAquariusYou know it's hard to say. I REALLY love spare ribs because of the flavor. When it comes down to the animal, I make reeeeally delicious beef and pork ribs that fall off the bone, but I've also had some amazing lamb ribs as well. The fat content of pork ribs give the meat wonderful flavor, but there's SO much meat on beef ribs.Posted by ChuckcemWhat type of ribs are your fav?Posted by VenusAquariusPretty solid, yeah I was going to say crushed peppercorn.Posted by ChuckcemCracked black pepper, red pepper, garlic, onion, , mustard seed, coarse Kosher salt.Posted by VenusAquariusPICTURES! You get a gold star! (I'm editting mine down to a smaller resolution. Will share shortly)
Slow cooker... zoom in to see seasonings...
Alright, let's see I'm guessing mustard seed, black pepper, garlic powder, salt (assuming) just from sight alone.
I'd say if properly butchered, beef is the winner. As far as ease in preparation though, pork wins.click to expand
The other thing to know is that beef ribs need to be properly butchered (either by the butcher or by you) to reach maximum succulence. If you want that bone to slide out easily and for the meat to incredibly tender, you'll want to make sure to remove as much fat and all silver skin from the ribs. Beef fat can become VERY tough and cooked silver skin is practically impenetrable for human teeth.
Posted by ChuckcemI tried grilled tofu for the first time in years ..i didn't like it.Posted by LittleFairySure, BUT you still have to tell us what you've eaten/grilled/cooked.
Can I just show you my boobs?click to expand
Looked like this
Posted by EvilHareOh, no-- I just wanted to say 'Berit'Posted by MontgomeryPosted by EvilHareWow... I hope 'Berit' got a good tip.
I was traveling on the 4th so I didn't get to cook out, but here's dinner from the night before:
Let's not start another one of those discussions, please.click to expand
It's so wonderfully pretentious.
Posted by EvilHareOh, no-- I just wanted to say 'Berit'Posted by MontgomeryPosted by EvilHareWow... I hope 'Berit' got a good tip.
I was traveling on the 4th so I didn't get to cook out, but here's dinner from the night before:
Let's not start another one of those discussions, please.click to expand
It's so wonderfully pretentious.
Posted by LittleFairyHey at least you went for it. Tofus is tricky since it picks up th flavors of the food around it. Was it the flavor or the texture that didn't agree with you?Posted by ChuckcemI tried grilled tofu for the first time in years ..i didn't like it.Posted by LittleFairySure, BUT you still have to tell us what you've eaten/grilled/cooked.
Can I just show you my boobs?
Looked like thisclick to expand
Posted by bittercupcakeI know I'm being played right now, but I can't back down.Posted by ChuckcemPosted by bittercupcakeThen let this be our FINAL BATTLE.....of food. It's very specific. You know Leos have a hard tim backing down from a challenge.Posted by ChuckcemLMAO ... I guess were gonna have to battle this out..Posted by bittercupcakeOh I will....in the kitchen....over a hot stove. My culinary skills have inspired poets and bards alike.
damn you! llol...*click bait*
i was here thinking that you were about to show us the Senpai Chukeroni moves
click to expand
Posted by LittleFairyLooks good but I wouldn't touch it...tofu...yuck!Posted by ChuckcemI tried grilled tofu for the first time in years ..i didn't like it.Posted by LittleFairySure, BUT you still have to tell us what you've eaten/grilled/cooked.
Can I just show you my boobs?
Looked like thisclick to expand
Posted by CaramelizedCoffeeI was hoping for recipe of the grilled beef ribs as well.Posted by ChuckcemRecipe for grilled beef ribs
So the weekend before I grilled "Rochester" drumsticks, which are drumsticks that are grilled with a mix of BBQ & Buffalo sauce. With that I also made a dip made of Ranch seasoning and Greek Yogurt
Then on the 4th I made pork spare ribs (@CaramelizedCoffee, I know you don't dig on swine. I can do the same with beef ribs too), N.Y Strip steak, potato wedges, baked beans, and a light salad. The key is the 12-16 hour brine that is infused with wine and the BBQ sauce that is infused with brandy. The meat is cooked slowly so that it falls off the bone with the lightest touch.click to expand
I know how to seer those to fall off the bone but when I am grilling - it's no pre-cooking! Just grilling!
Posted by CaramelizedCoffeeI thought you'd never ask!
Recipe for grilled beef ribs
So prepare to spend 3-4 hours (4 hours preferred) making these. The recipe for the grill is the same as the oven as long as you know how to work either properly.
1. Cut off the excess outer fat and silver skin from the ribs. Silver skin is the thin, yet tough layer of white connective tissue that you find on a lot of store bought steaks. It's very tough and you can basically peel it off. The silverskin is tough enough to peel away meat with it, so use a sharp knife to help you trim off the meat while you peel away the silver skin. This way you can keep as much meat as possible. Remember both outer fat and silver skin can become very tough when cooked.
2. Place your meat in a pan/tray of brine consisting red wine. You can either cover it with wine (and add salt to the mitsure) or cover it halfway rub kosher salt onto the top meat section. Cover and refigerate for no less than 12 hours and no more than 24 hours.
Optional Step - While salt and wine both act as natural meat tenderizers, feel free to add an additional tenderizer such as Worcesterhsire sauce to the brine if you like the flavor. Other tenderizers include acidic juices/fruits (such as lime/lemon), vinegar (such as rice wine vinegar), tea, beer, etc. You can even use baking soda and have it react with water on top of the meat, but be sure to wash it ALL off before cooking it though so you don't ruin the taste.
I personaly recommend adding lime. Beer can add an amazing flavor too. Here is a list of natural tenderizers: http://tipnut.com/tenderizers-work/
3. After 12 to 24 hours, remove the ribs from the brine and pat them dry. Then add your rub. "Adding a rub" is another way of saying gratiously season your meat (by rubbing it on evenly). There's no point in lightly seasoning here, so make sure that your ribs have a nice coat on both sides. While you can make your rub out of literally any spice you wish, here are recommendations:
Traditional Rub Spices: Kosher salt (not as much since you already used a brine), Garlic/Garlic powder, onion/onion powder, black pepper, white pepper, red pepper, cayenne pepper, paprika, cumin, rosemary, thyme, dry mustard/mustard seeds, and/or brown sugar. Depending on the flavor you want you could also add sesame seeds, chili powder, cinnamon, and/or honey.
(In my last recipe I used garlic salt, onion powder, black pepper, paprika, cumin, mustard seeds, thyme, rosemary, brown sugar, and honey to keep the mustard seeds from shifting)
Optional Step - Most people toss out the brine, but you can boil it (thereby killing any bacteria) and turn it into a sauce, gravy, or even a marinade for further use. It's up to you.
4. Put your ribs into a broiler (or set your oven to broil) for the first five minutes of cooking. If you don't have a broiler, then stick the ribs on the grill on high heat have the meat portion of the ribs facing downward (or rather toward the flames). Be sure your grill grates are well oiled/lubricated so that the ribs don't stick too much. This process will dry/CARAMELIZE your rub onto the meat.
Optional Step - There are some recipes that state to skip Step 4. I've ignored the broiling step as well and the ribs came out fine. I do like the broilng step to help set the seasoning stick to the meat more though.
5. Take your ribs and completely wrap them in aluminum foil. This way you'll be able to keep the juice and steam in while grilling. Heavy duty foil is also recommended here. Place your wrapped ribs onto a grill that has been heated to 300 degrees. If you're keeping the ribs in the oven, then you can even put the ribs in a heat resistant pan/tray and cover that with foil. Let the ribs cook for 3 hours. Keep the grill closed so the heat doesn't escape.
Optional Step - You can make your own BBQ sauce, or mix in other ingredients into one you've purchased from the store. Some people add ketchup, mustard, vinegar, wine, etc to their sauce. I personally like to add brandy.
6. After 3 hours, open up the foil and brush on the first coat of your BBQ sauce. Close the grill again. Let that cook for 20-25 minutes. Then flip the ribs and coat the bottom side. Close the grill and let that cook for 20-25 minutes. You can also cook this directly on the grill grate if you want more char. Then flip the ribs again and coat the top layer again. Turn the heat up on high and let that broil for 5 minutes to CARAMELIZE the sauce. (You can also take the ribs and broil them for 5 minutes in the oven). Total cook time is 3 hr 45 min. - 3 hr. 55 min.
7 Take the ribs off of the heat and let them sit for 5-10 minutes to cool. You can add another layer of wet BBQ sauce as well. Garnish with parsley and/or sesame seeds and voila!
Posted by bittercupcakeUsing a challenge to get me to make tasty food, I see yout tricks!Posted by ChuckcemAs a Leo..I know you can't. But I do not understand how you are being played?Posted by bittercupcakeI know I'm being played right now, but I can't back down.Posted by ChuckcemPosted by bittercupcakeThen let this be our FINAL BATTLE.....of food. It's very specific. You know Leos have a hard tim backing down from a challenge.Posted by ChuckcemLMAO ... I guess were gonna have to battle this out..Posted by bittercupcakeOh I will....in the kitchen....over a hot stove. My culinary skills have inspired poets and bards alike.
damn you! llol...*click bait*
i was here thinking that you were about to show us the Senpai Chukeroni movesclick to expand
Posted by LibraMudra(You can always host the pic on imgur and rotate it there.)
UGH it won't load the right way.
Hahaha that's still purdy. I naturally asusme you drank all three Coronas.
Posted by GemitatiI just responded to CC with a grilled beef rib recipe.Posted by CaramelizedCoffeeI was hoping for recipe of the grilled beef ribs as well.Posted by ChuckcemRecipe for grilled beef ribs
So the weekend before I grilled "Rochester" drumsticks, which are drumsticks that are grilled with a mix of BBQ & Buffalo sauce. With that I also made a dip made of Ranch seasoning and Greek Yogurt
Then on the 4th I made pork spare ribs (@CaramelizedCoffee, I know you don't dig on swine. I can do the same with beef ribs too), N.Y Strip steak, potato wedges, baked beans, and a light salad. The key is the 12-16 hour brine that is infused with wine and the BBQ sauce that is infused with brandy. The meat is cooked slowly so that it falls off the bone with the lightest touch.
I know how to seer those to fall off the bone but when I am grilling - it's no pre-cooking! Just grilling!click to expand
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@aaponte511
Joined: Jul 05, 2017 · Topics: 5 · Posts: 36
I've met this cancer girl a couple of months ago online and we talked quite a bit before meeting in person. There was a period where I didn't hear from her and I took a chance on checking up on her and since then we exchanged social media, talked some mor
@JaxBlue
Joined: Jul 05, 2017 · Topics: 1 · Posts: 1
Anyone out there?
@aquapiscescusp
Joined: Dec 07, 2011 · Topics: 154 · Posts: 13769
Have you ever been in a relationship with someone who was grieving the loss of someone very close to them? How did you handle it? How did they act towards you while they were grieving? How did it affect your relationship?
@thecrazyariestaurus
Joined: Aug 19, 2014 · Topics: 107 · Posts: 1716
Hi folks
Im a big fan of the indian actor sidharth malhotra. I really would like to know what he rising sign could be. I just dont get it. His birthdate is 16. January 1985.
I would be really interested in your opinion.
Chart: https://www.astro
@Danarv
Joined: Jul 05, 2017 · Topics: 1 · Posts: 1
Any of you have a pisces mother?
How was it like being raised by a pisce mother?
Especially the Leos out there that were raised by a pisce mom. What do you have to say about that?
In my opinion, it has been great to have someone that support y
@Mimi24
Joined: Nov 11, 2016 · Topics: 60 · Posts: 814
Hi. I've been liking someone for a long time but I feel that it's becoming more than just a crush. I feel extremely emotional and I'm wondering if I'm in love with this person since I feel a lot more sensitive than usual. When I listen to songs, especiall
@sweet_cancer
Joined: Jan 11, 2017 · Topics: 28 · Posts: 57