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Redheaded Stepchildren
- Thread starter penguiness
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Had to look that one up.
Was sure vindaloo would be a main player in it.
No vindaloo. I like vindaloo flavor profile.
I’ll be needing a plate of that for research.
I’m wrapping something in bacon and putting it on the smoker today. Not sure what, but that’s the plan…….AFTER I MOW….cuz nobody has mowed my yard for me……again….
In honor of you I’m firing up my enviromentally unfriendly gas mower, tying an extension cord to the handle and mowing the yard while showcasing my latest mowing thong.
Nice. Looks really good.
I’ve narrowed down my bacon wrapped obsession Today to either a big fatty, little single individual fatties or mooinks. Probably use whatever filling I decide on to do a few bacon wrapped jalapeño poppers. My wife is REALLY excited (not)…..you can probably hear the head shaking and muttering all the way there.
Big fatties are awesome. Unlimited variations. In fact, you could do a kofta curry fatty if you wanted to.
It's a classic.
Miniature big fatties.
Top left is just the filling smoked as a patty. Bottom 4 on the right are jalapeño poppers. All the rest are mini fatties in various forms. About to scratch my bacon itch.
Take that, arteries! Suffer in your jocks!
Little known bacon facts:.
enjoyed in excess promotes bodily cleansing from the inside out.
enjoying bacon to excess is a myth……can’t be done.
the best side dish to a platter of bacon is a platter of bacon.
pigs love bacon.
I’d eat a tennis shoe if it were wrapped in bacon.
Mt. Rushmore should chisel that 1 dude off and add bacon in his spot.
if women were made of bacon we guys would tolerate way more of their shit.
there’s more but I’m sure you get it….cuz….it’s bacon….duh…
gopher_byrd
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He speaks the TRUTH!
Serves the padres right for that uniform a few years agoHey Hawkie I just turned on baseball and there you are playing the Padres, 4-0 already️
️
Which I don't exactly remember, but remember it happened
gopher_byrd
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Our group historian...
yep, when i'm inducted into the baseball hall of fame for commentary and history, you'll be able to say that you know me
Yeah……we sucked that one away. But we did win game 2 of the double header….soooooo…we got that going for us.Hey Hawkie I just turned on baseball and there you are playing the Padres, 4-0 already️
If your going to split a double header shouldn’t you all just take the day off and hit the beach and party? Wasted day. No movement.
UPS lookalike uniform.
Obviously, he was killed by a roque gang of star fish.Apparently they migr5
Poor penguin. No prizes for guessing who's fault his untimely end was
filthy, 5 armed hooligans.
Can you eat a starfish?
Oh yes! Indeed yes!!!
We were up 6-2 going into 9th. They tied it. We don’t score in our 10th, but they do on one pitch.
ain’t fair I tell ya…
Omaha area.Hey Hawkie I forgit where you are, but I hope away from the tornados.
lots of bad weather all around but nothing real bad directly….except I might need a new roof due to hail. Insurance adjuster coming monday
ours usually just get money
i sometimes wonder about you, grannyHey Hawkie I forgit where you are, but I hope away from the tornados.
Holy shit how big was the hail???
GO Doggies!
It's OK. We are like the Cubs of the AFL. Losing is what we do. It's our rightful place in the world
Not real big at my place…marble sized. Golf ball and bigger a few miles away.
We’ve had 3 or 4 storms like that and another on the way tonight. Monday morning we had a 5 inch downpour with major flooding. Parts of the area got 8 inches. Cars were floating in parking lots all over town.
we had 8*C last night, so i'm right there with you. Like brothers in arms
Spareribs..my/our spareribs are a large, flat slab of ribs with flattish bones. Not considered by many to be the epitome of ribs but they are by far my favorite. Baby back ribs are typically the go to “best” you can get and the star at many bbq joints but I’ve never understood that. Over priced and not as juicy in my opinion. St. Louis ribs are spareribs with a large section of 1 end trimmed off. I think it’s the end that connects to the rib holding place on a pig and has fattier parts and the people who buy these, in my opinion, are people who know spareribs > baby backs but are snobbish and want other people to think they’re kinda eating baby back type ribs when they aren’t. St. Louis ribs are spareribs with the good shit cut off and for the privilege of losing all that good stuff you pay more. Nope….spareribs are king but there is a certain way that they need to be prepared. Rib guys will tell you to trim the fat off and pull the membrane off the back side of the bones. Theory is this allows smoke to penetrate the meat better….and yeah, it probably does but let Old Hawk tell you how he does a sparerib. DO NOT trim any fat off. The fat provides moisture and flavor while smoking or grilling the ribs. DON‘T pull the membrane off the backside. That’s good crunchy cracklin to eat. And when others are about to eat your spareribs it’s very important to tell them….I don’t trim the fat off. That’s flavor. I don’t rip off membrane. That’s good rib cracklin. Feel free to eat around any or all fat and don’t eat the cracklin if you don’t want it. Easy peasy. And, of course, time and temp while cooking…..placement on the grill if grilling over coals or gas are important and of course the 3-2-1 rule or a variation of that rule is important….and marinating and a good rub is paramount.
Or just salt and pepper and slam it in the oven for a while…that’s good too cuz it’s a sparerib And spareribs rock.
AND….most importantly….
low and slooooowwwww….
225 degrees for a loooonnnnggg time to break down tissue and make tender.
at the end if you want to sauce it go 400 degrees for a short time to create a “bark” on it.
If your not familiar with the 3-2-1 rule look it up. Many variations.
when I plan on making ribs on a Saturday I start them on Wednesday or Thursday with a marinade in a vacuum seal for 1 or 2 days. On Friday evening I pat them dry and apply an under-rub of SPOG and then on cooking day while they are out and coming to room temp. I apply my over-rub of choice.
I‘m sure I just went overboard and told you way more than you wanted to hear and you probably already knew all of it, but cooking is my escape from reality. It’s the only time all other things slip off my addled brain and I can just cook and all the other shit in my life drifts away. Mowing sucks cuz I’m just walking and thinking of all the crap I’d rather not be thinking about but cooking is a sweet release for me. I’m by no means an accomplished chef or anything….I’m a kitchen/grill hack but it’s my quiet time and I enjoy it. I never measure except kinda when baking and recipes Are a starting point not the rule. I make things differently every time because I can’t leave well enough alone and add new ingredients or spices each time and everything about me in the kitchen drives my wife bat shit crazy. But her coooking method is “just add water” and turn it clear up.
low and slooooowwwww….
225 degrees for a loooonnnnggg time to break down tissue and make tender.
at the end if you want to sauce it go 400 degrees for a short time to create a “bark” on it.
If your not familiar with the 3-2-1 rule look it up. Many variations.
when I plan on making ribs on a Saturday I start them on Wednesday or Thursday with a marinade in a vacuum seal for 1 or 2 days. On Friday evening I pat them dry and apply an under-rub of SPOG and then on cooking day while they are out and coming to room temp. I apply my over-rub of choice.
I‘m sure I just went overboard and told you way more than you wanted to hear and you probably already knew all of it, but cooking is my escape from reality. It’s the only time all other things slip off my addled brain and I can just cook and all the other shit in my life drifts away. Mowing sucks cuz I’m just walking and thinking of all the crap I’d rather not be thinking about but cooking is a sweet release for me. I’m by no means an accomplished chef or anything….I’m a kitchen/grill hack but it’s my quiet time and I enjoy it. I never measure except kinda when baking and recipes Are a starting point not the rule. I make things differently every time because I can’t leave well enough alone and add new ingredients or spices each time and everything about me in the kitchen drives my wife bat shit crazy. But her coooking method is “just add water” and turn it clear up.
That's what she said
gopher_byrd
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Amen brother, AMEN. Low and slow for the win! And a full rack of spares is the way God intended.
And I must add…
fall off the bone………….OVERCOOKED.
PULL off the bone…just a little coaxing. Not a tug of war, but falling off the bone is bullshit. Just a little tussle to teach that spare who’s boss.
Now I want ribs and don’t know who to blame.
I‘d blame Huddy but we all no he has no taste and a good spareribs would be wasted on him. He’d quit eating mid rib and move to a different meat type product.
I‘d blame Huddy but we all no he has no taste and a good spareribs would be wasted on him. He’d quit eating mid rib and move to a different meat type product.
Gotta mow.
Dammit.
Dammit.
gopher_byrd
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Set your oven to 110 C, when the ribs get to 95-98C they should be good. If your kitchen has an exhaust fan, get some wood chips and put them in the oven for some smoke.
Get yourself a vertical smoker, they don't cost that much and don't take up a lot of space in your dinky back yard. You can thank Hawkie and me later with some smoked meat.
Get yourself a vertical smoker, they don't cost that much and don't take up a lot of space in your dinky back yard. You can thank Hawkie and me later with some smoked meat.
There is also a product…here anyway…called liquid smoke and it is pretty good at giving oven meat a Smokey flavor. 3-2-1 is a lot of fun to play with. I’m always adjusting times. In an oven I think I would extend the time of the ribs being wrapped (2 in 3-2-1). I might go 2-3-1 instead. Also in the wrapped part (foil is good…butcher paper is better) a good spritz of ACV (apple cider vinegar) helps retain moisture and impart flavor.
Doggie…
you rubbing those ribs?
not sensually…….hold it……yeah, not sensually….that’s another story. Are you putting a rib rub on them?
you rubbing those ribs?
not sensually…….hold it……yeah, not sensually….that’s another story. Are you putting a rib rub on them?
Incidentally, it took until game 6 but the Indiana Fever finally won a game, beating (barely) the Los Angeles Sparks last night. Caitlin Clark is putting out respectable numbers (actually better than respectable, looking at rookie stats since the WNBA began) for a rookie, so I'm not sure why the media keeps talking about how disapointing it is that she hasn't led the team to victory until now.
#1 Ummm...she's a rookie, why would she be expected to "lead" the team anywhere?
#2 She was the Number One Overall Draft Pick. Do these idiots commenting on the disappointing performance so far understand who gets the Number One Overall Draft Pick? The WORST friggin team in the league, that's who, and the first 4 games were against two of the best teams, so OF COURSE the Fever lost those games.
#3 Moving from college to pro is a big frigging deal, did they think she'd be hitting as many threes in her first year in the pros as she did in her last year of college? Michael Jordan didn't play as well his first year in the NBA as he did at UNC, so...
I'm hoping the morons will stop being so negative now that the losing streak is broken.
#1 Ummm...she's a rookie, why would she be expected to "lead" the team anywhere?
#2 She was the Number One Overall Draft Pick. Do these idiots commenting on the disappointing performance so far understand who gets the Number One Overall Draft Pick? The WORST friggin team in the league, that's who, and the first 4 games were against two of the best teams, so OF COURSE the Fever lost those games.
#3 Moving from college to pro is a big frigging deal, did they think she'd be hitting as many threes in her first year in the pros as she did in her last year of college? Michael Jordan didn't play as well his first year in the NBA as he did at UNC, so...
I'm hoping the morons will stop being so negative now that the losing streak is broken.
She has done pretty well for a rookie. A targeted rookie.
She gets everybody’s best (and worst) shot.
give her a year to settle in and the novelty to wear off and I think she will settle in a make a big difference.