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Samurai
Attorney General TFV uses her Barn Army issued killing sword to
disembowel me. Me. The king of all pork barbecue.
Okay, there may be a few things I learned, but only
a few. :). My nemesis is cole-slaw. Most
recipes require planning ahead time to let stuff seep, and infuse and
stuff. I need something that takes 5 minutes. There are two slaws
I use as a standard, KFC's and Annapolis Seafood's.
One more thing this site reminded me of. It's only been the last
few years that I bothered to remove the membrane from the back of the
ribs, What a taste difference that makes! And, here's a bit
of rib
heresy that I still stand by
Guess what the S.H.Longs .will be having for dinner? |
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Awww boss - you know I didn't mean any disrespect!
ReplyDeleteI found lots of interesting tricks there and just wanted to share the wealth :)
We're smoking a couple of pork roasts for dinner tonight and am trying out the foil packet trick!
Here is another site you might enjoy - I made a big batch of the mustard slaw last night - it's different than any I've ever had.
TFV
TFV and Rodger~~
ReplyDeleteI am a complete novice when it comes to ribs, so tell me please, what is the secret to great ribs like the ones in that "falls off the bone" photo?
Most Sincerely,
Juice
There's a "New York" deli in Northern Va (called Chutzpah - they have a website) which has, simply, the very best cole slaw I have ever slipped a lip to. The secret: horseradish. Yuh-umh!
ReplyDeleteThis guy:
ReplyDeletehttp://www.willinghams.com/
is the BBQ God. I first had his ribs at the Cleveland Rib Burn Off in 1991 or so when he won 1st prize. His BBQ book is full of great recipes (hell, even the dessert recipes are great). Make up a triple batch of his rub and you'll be good to cook just about anything.
Juice - Click my "rib heresy" link -- I'll guarantee falling off the bone and moist (but don't tell rib snobs how you did it).
ReplyDeleteI'm hungry! What time is dinner?
ReplyDeleteMy ONLY slaw recipe:
ReplyDeleteMake a Caesar dressing FROM SCRATCH (Mayo, lemon juice, garlic, anchovies, Parmesan cheese).
Thinly slice cabbage. Add 2 bunches of thinly sliced green onions (up to the light green parts). Toss all together. Leave overnight.
DONE.
Rodgie~~
ReplyDeleteI did try your rib heresy link but it went to a blogger error page for me?
Anyway, got off my lazy azz and cruised around the amazing ribs site from TFV and learned a few tricks. BUT, any firsthand 'secrets'...shhhhhh... would be welcome.
I fixed the link.
ReplyDeleteThanks Rodger, got it. That is your short cut recipe for the spare of the moment rib dinnair la fair. Nice touch. thanks again :)
ReplyDelete