|
|
 BHW Resident Surgeon
Posts: 25352
  
Location: Bastrop, Texas | You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say. |
|
| |
|
 Hawty & Nawty
Posts: 20424
| I'm like that when I open a bottle of wine. LOL |
|
| |
|
 Googly Goo
Posts: 7053
| HotbearLVR - 2014-03-07 12:27 PM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say.
LMAO!
Smoking or grilling is a lot like sex. Lots of beer, experimentation and pleasure. Some's better than others but its all good. |
|
| |
|
 Accident Prone
Posts: 22277
Location: 100 miles from Nowhere, AR | TXBO - 2014-03-07 12:35 PM HotbearLVR - 2014-03-07 12:27 PM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say. LMAO!
Smoking or grilling is a lot like sex. Lots of beer, experimentation and pleasure. Some's better than others but its all good.
That sounds like some bullcrap my husband would come up with.  |
|
| |
|
Googly Goo
Posts: 7053
| Three 4 Luck - 2014-03-07 12:42 PM TXBO - 2014-03-07 12:35 PM HotbearLVR - 2014-03-07 12:27 PM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say. LMAO!
Smoking or grilling is a lot like sex. Lots of beer, experimentation and pleasure. Some's better than others but its all good.
What you don't like ribs? Sourpuss. |
|
| |
|
Hawty & Nawty
Posts: 20424
| I think my dad used beer as a marinade for everything. Ribs, steak, he put it in pancakes too. I bet he covered my mom a few times since Txbo brought up it's many uses...lol |
|
| |
|
Accident Prone
Posts: 22277
Location: 100 miles from Nowhere, AR | TXBO - 2014-03-07 12:46 PM Three 4 Luck - 2014-03-07 12:42 PM TXBO - 2014-03-07 12:35 PM HotbearLVR - 2014-03-07 12:27 PM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say. LMAO!
Smoking or grilling is a lot like sex. Lots of beer, experimentation and pleasure. Some's better than others but its all good.
LOL! I like ribs fine. He thinks he's Will Ferrell in Anchorman tho and always spouting some pompous justification to drink beer and cook meat on the grill while chasing me around playing grab ass.  |
|
| |
|
Googly Goo
Posts: 7053
| Three 4 Luck - 2014-03-07 12:55 PM TXBO - 2014-03-07 12:46 PM Three 4 Luck - 2014-03-07 12:42 PM TXBO - 2014-03-07 12:35 PM HotbearLVR - 2014-03-07 12:27 PM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say. LMAO!
Smoking or grilling is a lot like sex. Lots of beer, experimentation and pleasure. Some's better than others but its all good.
Sounds like you really married well. Not many manly men left. |
|
| |
|
  The Original Cyber Bartender
Location: Washington | HotbearLVR - 2014-03-07 10:27 AM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say.
Only this group can go from grilling to foreplay in a blink of an eye. I would love to cook with TxBo one day. He likes beer!
Scott, I love to spice up my usual side dishes. SO let's say I do a cole slaw, I buy the packaged pre cut slaw but then I chop up some pickled Daikon, and my dressing is honey greek yogurt, with some Kimchi paste. Just a little gives it the zip, and the pickled daikon send's it out of the ballpark. I sprinkle it with sliced Almonds before serving it. I always have this stuff in my fridge as it never goes bad. I think everyone needs to learn how to use Korean spices and ingredients.
|
|
| |
|
Googly Goo
Posts: 7053
| RidenFly - 2014-03-07 12:47 PM I think my dad used beer as a marinade for everything. Ribs, steak, he put it in pancakes too. I bet he covered my mom a few times since Txbo brought up it's many uses...lol
LMAO! We can learn much from our fathers. |
|
| |
|
Googly Goo
Posts: 7053
| fatchance - 2014-03-07 1:00 PM HotbearLVR - 2014-03-07 10:27 AM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say. Only this group can go from grilling to foreplay in a blink of an eye. I would love to cook with TxBo one day. He likes beer!
Scott, I love to spice up my usual side dishes. SO let's say I do a cole slaw, I buy the packaged pre cut slaw but then I chop up some pickled Daikon, and my dressing is honey greek yogurt, with some Kimchi paste. Just a little gives it the zip, and the pickled daikon send's it out of the ballpark. I sprinkle it with sliced Almonds before serving it. I always have this stuff in my fridge as it never goes bad. I think everyone needs to learn how to use Korean spices and ingredients.
SOB! That sounds awesome! |
|
| |
|
Regular
Posts: 90
| fatchance - 2014-03-07 1:00 PM
HotbearLVR - 2014-03-07 10:27 AM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say.
Only this group can go from grilling to foreplay in a blink of an eye. I would love to cook with TxBo one day. He likes beer!
Scott, I love to spice up my usual side dishes. SO let's say I do a cole slaw, I buy the packaged pre cut slaw but then I chop up some pickled Daikon, and my dressing is honey greek yogurt, with some Kimchi paste. Just a little gives it the zip, and the pickled daikon send's it out of the ballpark. I sprinkle it with sliced Almonds before serving it. I always have this stuff in my fridge as it never goes bad. I think everyone needs to learn how to use Korean spices and ingredients.
DIY coleslaw is amazing and I never understand why people use store bought from the deli when it's SO easy.
For a fun twist, we added roasted corn one night when I over-vinegar'd my dressing. The subtle sweetness went perfectly with the fish tacos and from that point on, I converted a whole room of adults into making their own slaw.
Annnnnd now I'm super hungry and may have to change lunch plans from Greek to steakhouse! |
|
| |
|
Regular
Posts: 90
| TXBO - 2014-03-07 12:15 PM
Things you will need. Baby back ribs, lump hardwood chaorcoal,wood chunks or chips (oak, pecan or mesquite), dry rub, yellow mustard, apple juice, bbq sauce, case of beer.
Tonight rinse the ribs in cold water and pat dry. Open beer. Remove the membrane by putting a fork under one side and pulling up. Once you get it started use a paper towel to get a good hold and pull. It should come off in one piece. Next completely cover in mustard and then your dry rub. The mustard seals the meat and holds the rub but you won't taste it. Wrap and put in frig. Drink beer.
Tomorrow on one side of the grill put a pan of lump hardwood charcoal. In another pan or chimney light a small handfull of lump charcoal. Drink a beer or two. Let it get white hot and then throw it on top of the pan of charcoal. Open all vents and close lid until it get to 250. Once you get to 250 turn the bottom vent until it is almost closed. Put your ribs on that top rack that you mentioned... as far away from the fire as possible uncovered for 2 hours. Drink beer. After two hours, wrap in tinfoil, pour in a good amount of apple juice into the tinfoil and cook for 1 and a half hours. After an hour and a half, remove tinfoil, baste with bbq sauce and cook for one hour.
Try to keep the heat at 250. If it gets below 225 open vents or add charcoal. If it gets above 275, close vents or remove charcoal.
Times vary on different cookers, ultimately the bend test determines when they are done. Pick up one side of the rack of ribs and bent it toward the other. If the ribs break or start falling apart, they are done.
After five hours of cooking and drinking beer, if you screwed them up, you'll both be too drunk to know or care. Take it to the bedroom and all is well.
Ps....get the ribs to room temp before you put them on the grill.
This is amazing and my smoke loving father would agree. I especially appreciated the case o beer in the ingredients list. My dad taught me all good BBQ-ing needs beer. You drink it, pour it on the meat if needed, douse a flameup, etc... His outdoor "grill fridge" contains exactl two items. Beer & juice. Unless it's an emergency, the juice is not for drinking, that's why we have beer. |
|
| |
|
 Shipwrecked and Flat Out Zapped
Posts: 16390
Location: DUMPING CATS AND PIGS IN TEXAS :) | fatchance - 2014-03-07 1:00 PM HotbearLVR - 2014-03-07 10:27 AM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say. Only this group can go from grilling to foreplay in a blink of an eye. I would love to cook with TxBo one day. He likes beer!
Scott, I love to spice up my usual side dishes. SO let's say I do a cole slaw, I buy the packaged pre cut slaw but then I chop up some pickled Daikon, and my dressing is honey greek yogurt, with some Kimchi paste. Just a little gives it the zip, and the pickled daikon send's it out of the ballpark. I sprinkle it with sliced Almonds before serving it. I always have this stuff in my fridge as it never goes bad. I think everyone needs to learn how to use Korean spices and ingredients.
OH, MAN, I want you all over again! |
|
| |
|
Accident Prone
Posts: 22277
Location: 100 miles from Nowhere, AR | TXBO - 2014-03-07 12:59 PM Three 4 Luck - 2014-03-07 12:55 PM TXBO - 2014-03-07 12:46 PM Three 4 Luck - 2014-03-07 12:42 PM TXBO - 2014-03-07 12:35 PM HotbearLVR - 2014-03-07 12:27 PM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say. LMAO!
Smoking or grilling is a lot like sex. Lots of beer, experimentation and pleasure. Some's better than others but its all good.
I'll drink to that!  |
|
| |
|
Googly Goo
Posts: 7053
| Cowgirl Up!_1 - 2014-03-07 1:08 PM This is amazing and my smoke loving father would agree. I especially appreciated the case o beer in the ingredients list. My dad taught me all good BBQ-ing needs beer. You drink it, pour it on the meat if needed, douse a flameup, etc... His outdoor "grill fridge" contains exactl two items. Beer & juice. Unless it's an emergency, the juice is not for drinking, that's why we have beer. You've been reared properly by an aristocratic manly man.
You are well prepared for life young lady.
Edited by TXBO 2014-03-07 1:30 PM
|
|
| |
|
Hawty & Nawty
Posts: 20424
| I absolutely LOVE a good coleslaw. I have no idea about all those Korean ingredients. Everything we cook around here is hot.
My new thing is adding fruit to my salsas. Not new in the world, just for me...I wasn't prepared to mess with salsa but now I can't stop. |
|
| |
|
BHW Resident Surgeon
Posts: 25352
Location: Bastrop, Texas | I always love these threads. They are not good without TxBO and fatchance though. What I like about these two is they seem to make anything sound good. Take hot dogs, for example. I bet they can make a hot dog sound like a rare delicacy. I am certain TxBO knows how to make a helluva bratwurst.....he's a baseball fan.
Louise, I am going to see if I can make your coleslaw....there again, something as boring as coleslaw making my mouth water. You are a treasure. |
|
| |
|
Shipwrecked and Flat Out Zapped
Posts: 16390
Location: DUMPING CATS AND PIGS IN TEXAS :) | Salty, iced down beer on a hot July afternoon.............take that Hotbear!
Edited by LRQHS 2014-03-07 1:42 PM
|
|
| |
|
Shipwrecked and Flat Out Zapped
Posts: 16390
Location: DUMPING CATS AND PIGS IN TEXAS :) | Ripped chest Cabana man fetching my beer anytime I just look thirsty........ |
|
| |
Folks on-line