It's About Liberty: A Conservative Forum
Topics => Food & Cooking => Topic started by: trapeze on July 04, 2012, 09:29:56 PM
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I cooked spare ribs today for the holiday. Not that we are really celebrating "independence" or anything but I'm always looking for an excuse to barbecue. I used this recipe (http://www.foxnews.com/leisure/2012/07/04/how-to-bbq-like-world-champion/?intcmp=features) and it was pretty good.
As crappy as this year's Fourth of July was due to weasel behavior by the SCOTUS Chief Justice it can have a bit of the good times returned with massive amounts of good food.
The desert that mrs. trapeze worked up was pretty good, too: Angel Food cake with ice cream, blueberries, strawberries and whipped cream...a red, white and blue desert.
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Sometime back you gave a regional breakdown of the different
styles of cooking barbecue, it was a delicious review. The Lockwood
Inn burned down a few years back, but that's OK, the kids were
serving junk. I wish I had the recipe for their sauce.
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I cooked spare ribs today for the holiday. Not that we are really celebrating "independence" or anything but I'm always looking for an excuse to barbecue. I used this recipe (http://www.foxnews.com/leisure/2012/07/04/how-to-bbq-like-world-champion/?intcmp=features) and it was pretty good.
As crappy as this year's Fourth of July was due to weasel behavior by the SCOTUS Chief Justice it can have a bit of the good times returned with massive amounts of good food.
The desert that mrs. trapeze worked up was pretty good, too: Angel Food cake with ice cream, blueberries, strawberries and whipped cream...a red, white and blue desert.
So, you've got a smoker then?
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I don't but I set the temp of my gas grill down low and dumped in a generous amount of water soaked mesquite chips. It worked quite nicely with the rotisserie for the first two hours. I then wrapped them in foil with the apple juice for the next two hours. The meat was almost falling off the bones when I unwrapped them, set them on the grill and painted them with barbecue sauce for the final ten minutes.
It worked so well that I think I am going to try it out with a brisket next. I like ribs but brisket is the ultimate in smoked barbecue.
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Sometime back you gave a regional breakdown of the different
styles of cooking barbecue, it was a delicious review. The Lockwood
Inn burned down a few years back, but that's OK, the kids were
serving junk. I wish I had the recipe for their sauce.
My current favorite sauce can be ordered from this site. (http://www.rudysbbq.com/store/c-2-sause.aspx) I'm going to have to order some up soon because I used most of what I had on hand today.
BTW...this (http://www.rudysbbq.com/store/p-61-texas-beef-brisket.aspx) is a deal at $65 if it comes in at a full 7 pounds. Mouth waters just looking at it.
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I don't but I set the temp of my gas grill down low and dumped in a generous amount of water soaked mesquite chips. It worked quite nicely with the rotisserie for the first two hours. I then wrapped them in foil with the apple juice for the next two hours. The meat was almost falling off the bones when I unwrapped them, set them on the grill and painted them with barbecue sauce for the final ten minutes.
It worked so well that I think I am going to try it out with a brisket next. I like ribs but brisket is the ultimate in smoked barbecue.
I just felt a hunger pang .......
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Mmmm, ribs! ::danceban::
I like a sweet smokey sauce. Whatever style that is... ::whatgives::
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The dessert sounds like a classic...something my mom would have made when I was a kid and we would have eaten the whole thing!