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THEE NYG SWAG THREAD

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  • Originally posted by JPizzack View Post
    So what's the problem? I'm sure she'd like me all the same....
    I have an inkling that her husband will not like you spending the weekend with her.

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    • Originally posted by jmike View Post
      I have an inkling that her husband will not like you spending the weekend with her.
      Even better!
      Admit nothing. Deny everything. Make counter accusations.

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      • You should word things like this in a way that lead me to believe IT'S NOT supposed to be a challenge.....

        =D
        Oderint Dum Metuant

        It's too bad, I'm too good....

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        • Originally posted by dezzzR View Post
          ribs sound good. Might do that...
          I find St. Louis Style to come out the best, when slow cooked. A little cider and paprika rub, then finish off with sauce that has Asian fruity stuff in it.

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          • Originally posted by jimmie ray View Post
            I find St. Louis Style to come out the best, when slow cooked. A little cider and paprika rub, then finish off with sauce that has Asian fruity stuff in it.
            Jmikes going to tell you youre wrong in 3, 2, 1.....

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            • Originally posted by jimmie ray View Post
              I find St. Louis Style to come out the best, when slow cooked. A little cider and paprika rub, then finish off with sauce that has Asian fruity stuff in it.
              "St. Louis Style" is just the cut of the rib right?
              Oderint Dum Metuant

              It's too bad, I'm too good....

              Comment


              • Originally posted by JPizzack View Post
                "St. Louis Style" is just the cut of the rib right?
                I believe so. It's a meaty rack of spareribs, with the scrappy ends trimmed off. I've heard opinions on rub vs. sauce, but I like to do both - along with a little apple cider vinegar to marinate.

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                • Originally posted by dezzzR View Post
                  Jmikes going to tell you youre wrong in 3, 2, 1.....
                  Although I love to grill year round, I prefer cooking the ribs in the oven - 200* F, 5 hours, covered with tin foil. Drain off liquid, quick broil, then sauce em' up.

                  Any self-proclaimed purist would scoff at that, but It's easier and frees me up for other stuff.

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                  • Originally posted by jimmie ray View Post
                    I find St. Louis Style to come out the best, when slow cooked. A little cider and paprika rub, then finish off with sauce that has Asian fruity stuff in it.
                    Sounds good, never did them that way but I will try it. Any specific sauce for "Asian fruity stuff" you recommend?

                    Comment


                    • Originally posted by jimmie ray View Post
                      Although I love to grill year round, I prefer cooking the ribs in the oven - 200* F, 5 hours, covered with tin foil. Drain off liquid, quick broil, then sauce em' up.

                      Any self-proclaimed purist would scoff at that, but It's easier and frees me up for other stuff.
                      Almost any rib "purist" would scoff at how I make my ribs. But they sure won't scoff when they eat them.

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                      • Originally posted by jmike View Post
                        Sounds good, never did them that way but I will try it. Any specific sauce for "Asian fruity stuff" you recommend?
                        Iron Chef Rum Pineapple Duck Sauce, mixed with whatever standard BBQ sauce you prefer. Sweet Baby Rays Honey BBQ sauce works for me.

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                        • Originally posted by JPizzack View Post
                          You should word things like this in a way that lead me to believe IT'S NOT supposed to be a challenge.....

                          =D
                          Tell you what, I'll tell you what lake she is at and you can take it from there. Good Luck

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                          • Originally posted by jmike View Post
                            Almost any rib "purist" would scoff at how I make my ribs. But they sure won't scoff when they eat them.
                            Cool. I don't necessarily need the smoky flavor, but some would insist on it. But they have to be tender and have that fatty carmelization thing going on.

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                            • Originally posted by dezzzR View Post
                              Jmikes going to tell you youre wrong in 3, 2, 1.....
                              Good call

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                              • Originally posted by jmike View Post
                                Tell you what, I'll tell you what lake she is at and you can take it from there. Good Luck

                                It was fun when the ladies were referred to as "Broads". I hear " *****es" used a lot here at the college I work for.

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