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Collaborator

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Joined: April 29 2006
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Posted: June 06 2008 at 18:16

Released date are often when it it impacted you but recorded dates are when it really happened...

Relayer09

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Posted: June 08 2008 at 10:41

Barbeque Babyback Ribs

This is designed to be done in a smoker but if you don't have a smoker then an oven will work okay.

First you need to make the rub which you will coat the top of the ribs with.

Rib Rub:

2 tbl garlic powder

2tbl paprika

5 tbl brown sugar
1 tsp chili powder
1/2 tsp cayene pepper
1/2 tsp cumin seed
1 tbl black pepper
1 tbl salt

Cover the top part of the rib slab with this rub patting it in with your hands to make sure it sticks.

( the bottom part of the slab is the membrane side which isn't the meaty side. don't coat the bottom side )

Now comes the smoking:

Place a small pan of water under the grilling racks. This will help to keep the ribs moist.

Get your fire started in the fire chamber.

I like using hickory chunks and applewood chips.

start your fire with a good portion of the hickory chunks to begin.

when you get your fire stable at 225-275 degrees place the ribs on the racks top side up.

You'll need to keep a close eye on the tempature adding a mix of hickory chunks and applewood chips as needed. Check the fire about every 20 minutes.

For the first hour cook the ribs top side up.

Flip the ribs over and cook them bottom side up for about 30 minutes.

Flip the ribs over again top side up and cook for another hour.

Sop:

The ribs will begin to get dry at this point so make a mixture of half apple cider vinegar and half apple juice or tea. use a basting brush to apply the sop about every 20-30 minutes.

Flip the ribs again bottom side up and smoke for 30 minutes.

Flip the ribs again top side up and smoke for another hour.

( If not using a smoker bake in the oven at 225 for four hours )

Now Grilling:

Fire up your grill on low heat.

transfer the ribs from the smoker to the grill top side up and cook for about 10 minutes with the tempature being around 350 degrees with the lid down. Be careful not to let the ribs burn.

When the ribs are almost done use a basting brush and cover the top side of the ribs with barbeque sauce and cook for the last two minutes. ( use a thick barbeque sauce I like using Kraft thick and spicey ).

It's a labor of love but when the ribs are done they are delicious.

If you lose your temper, you've lost the arguement. -Proverb

E-Dub

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Posted: June 08 2008 at 15:15

I bought some rib eyes that are marinating in some olive oil, scallions, garlic, fresh rosemary, pepper, and little bit of salt and garlic. I'll make twice baked taters (I'll only have a half of a tater) and a fresh salad with toasted pecans.

E

Relayer09

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Posted: June 08 2008 at 16:19

E-Dub wrote:

I bought some rib eyes that are marinating in some olive oil, scallions, garlic, fresh rosemary, pepper, and little bit of salt and garlic. I'll make twice baked taters (I'll only have a half of a tater) and a fresh salad with toasted pecans.

E

Good call on the olive oil, garlic and rosemary. I make my steaks very similar to that. Yum!

If you lose your temper, you've lost the arguement. -Proverb

Dean

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Posted: June 08 2008 at 16:36

Just made a Bread & Butter pudding, using Brioche (a sweet french bread). Extra yum

What?

Angelo

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Posted: June 08 2008 at 17:14

Yesterday we made two types of pork skewers: a batch marinated in lemon juice and mint leaves, a second batch rubbed with a mixture of roasted and squashed sesame seeds, honey and a bit of oil.
Put them on the barbecue for 3-5 minutes per side.

Served with a green salad, small skewers of tomato, basil and mozaralla, olives, and slices of grilled spanish bread - rubbed with garlic and tomatoe.

Dinner for 9, and a great evening...

ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected]

E-Dub

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Posted: June 08 2008 at 19:33

Relayer09 wrote:

Good call on the olive oil, garlic and rosemary. I make my steaks very similar to that. Yum!

You know, there's something to be said for a light marinade that totally doesn't mask the flavor of the steak. Dinner turned out great.

E

E-Dub

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Posted: June 22 2008 at 20:14

Well, looks like this'll be my first post since my high blood sugar diagnosis, so here goes:

Grilled ground turkey with some salsa mixed in (no bun) with chipotle cheddar cheese melted on top. Had it over some cheesy polenta, cottage cheese and fruit. Around the recommended 60 grams of carbs, so I'm good. Big%20smile

micky

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Posted: June 22 2008 at 22:41

E-Dub wrote:

Well, looks like this'll be my first post since my high blood sugar diagnosis, so here goes:

Grilled ground turkey with some salsa mixed in (no bun) with chipotle cheddar cheese melted on top. Had it over some cheesy polenta, cottage cheese and fruit. Around the recommended 60 grams of carbs, so I'm good. Big%20smile

sounds good Eric Clap

The Pedro and Micky Experience - When one no longer requires psychotropics to trip

Padraic

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Posted: June 22 2008 at 22:50

Sorry to hear that Eric. My mother-in-law is dealing with the same exact issues, the one benefit is the she's lost about 30 pounds.

E-Dub

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Posted: June 23 2008 at 09:22

Pat, I see this as being a positive (now that I'm a few weeks into my diagnosis...the first week I didn't see it that way). I can stand to lose some weight, so this was a kick in the arse for me. Watching what I eat and exercising regularly...and I've lost around 7 lbs in about 3 weeks.

Besides, my blood sugar is averaging around 120-140, so I'm not off the chart. Doing very well, though.

E

Padraic

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Posted: June 23 2008 at 09:24

E-Dub wrote:

Pat, I see this as being a positive (now that I'm a few weeks into my diagnosis...the first week I didn't see it that way). I can stand to lose some weight, so this was a kick in the arse for me. Watching what I eat and exercising regularly...and I've lost around 7 lbs in about 3 weeks.

Besides, my blood sugar is averaging around 120-140, so I'm not off the chart. Doing very well, though.

E

Recent tests for me showed I was OK, both on the blood sugar and cholesterol front, but it's only a matter of time if I don't get my act together. I'm doing a bit better on diet but I still need to get some exercise in.

Atavachron View Drop Down

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Posted: June 28 2008 at 23:01

so glad to hear you're doing well, Eric.. your attitude is stellar, and I don't mean that in a "good for you, stay positive!" kinda way, I mean it's the only way to look at anything, especially a challenge

I'll be doing Chinese tonight; pork with sugarsnap peas in a black bean sauce over rice.. the black bean sauce is a great change of pace from typical wok fare, I use Lee Kum Kee brand.. first I'll toss some peanut oil, ginger and chilis in a smoking-hot wok, then the peas and cook very briefly.. I'll add sliced pork chop, scallion, crushed garlic, more ginger and let the meat cook till not quite done, a good splash of rice wine (NOT vinegar.. dry sherry will do if no ricewine), a good gob of the black bean sauce, and a little hot sauce to taste, stir fry like mad for a few more seconds, turn off heat and serve over rice

Edited by Atavachron - June 28 2008 at 23:03

Easy Money View Drop Down

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Posted: June 28 2008 at 23:21

Ha ha, I had to check my fridge, but I have that same Lee Kum Kee sauce. I use it for marinates and grilling mostly. I like that dish your making, I make some similar things but I would use tofu instead of pork. I need to work on my wok technique, woks really need high heat.

Edited by Easy Money - June 28 2008 at 23:23

Atavachron View Drop Down

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Posted: June 28 2008 at 23:32

yeah, once I got a good handmade wok I was a happy man

Dean

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Posted: June 29 2008 at 21:00

Saturday made pork tenderloin cordon bleu - cooked up a really thick cheese sauce (melted 1oz butter in a pan, stirred in a tablespoon of flour to make a roué then a drip of milk to slacken it just a bit before adding lots of grated cheddar cheese and stirred it to a thick paste -in the UK this is essentially the basis of a Rarebit); split the tenderloin lengthwise, opened it out and beat it within an 0.25 mm of its life; laid slices of ham over the pork, piled on the cheese paste and folded the pork up again - pinned the joins with cocktail sticks. Seared the joint in frying pan and then cooked it in the oven for 30 mins. Served with buttered carrots and dauphinois potatoes.

Sunday was barbie day - I'm not generally one for barbies, I have one and do them... I find it mildly amusing that I have a stocked kitchen with a £500 stove but end up carbonating my Sunday lunch (not to mention burning my fingers and toasting my nether-regions) over hot-coals in the garden - all in the name of fun, eh? - anyhoo - butterfly of lamb marinated in a paste made from Ras el Hanout spice mix and some white-wine, portabella mushrooms filled with cheese, garlic and baked beans (I kid you not

) and charred bell-peppers. Finished off with spuds that had been roasted in the oven (so that's £500 well spent

) with red onions that had been soaking in balsamic vinegar overnight.

Bon Appétit

What?

Padraic

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Posted: June 29 2008 at 21:02

Dean wrote:

) and charred bell-peppers. Finished off with spuds that had been roasted in the oven (so that's £500 well spent

) with red onions that had been soaking in balsamic vinegar overnight.

Bon Appétit

Can I import you for July 4th holiday? Wink

Dean

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Posted: June 29 2008 at 21:11

...a Brit at a 4th of July cook-out ... I can imagine the ribbing I'll get

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Padraic

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Posted: June 29 2008 at 21:16

Dean wrote:

...a Brit at a 4th of July cook-out ... I can imagine the ribbing I'll get

your cooking will make us all forget the past "unpleasantries".... LOL

micky

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Posted: July 05 2008 at 20:49

well.. beware.. we have a noob in the prog chefs thread.. a fledgling prog chef...

tonight.. a cream cheese and strawberry salad which I am enjoying now.... with some sort of honey dressing with honey, EVOO, Balsamic Vinegar and salt and pepper...

very easy.. and very delicious...

tomorrow.. I graduate to trying scaloppine al marsala

wish me luck hahha

The Pedro and Micky Experience - When one no longer requires psychotropics to trip