Not exactly 'recipes,' but we're back to BBQ

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Sailor Kenshin
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Not exactly 'recipes,' but we're back to BBQ

Post by Sailor Kenshin » Wed May 28, 2014 7:48 am

After a waaay tooooo lonnng and colllld winter. With Chinatown spares, baby backs with mustard and rub, moink, and bacon-wrapped stuffed fatties, for Memorial Day.

Most of the q-ing was done in the rain under a tent, lol. Feels reeel guuud to get back to this.

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Well...the moink was mini-moink. Found out by accident (and to our last-minute dismay!) that the meatballs we got were, ahm, cocktail size. Too late to run out and buy more. We cut the bacon in half lenghtwise as well as crosswise, and it turns out that people love 'em.

The Chinatown spares are 'stolen' from Steve Raichlen's recipe....moink is bacon-wrapped meatballs that are seasoned, smoked, and glazed. I think there's ONE left, lol.

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LandLover
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by LandLover » Wed May 28, 2014 8:25 am

:drool:

Looks good.

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Pixie
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Pixie » Wed May 28, 2014 9:30 am

I agree! I think it looks fabulous!!! YUMMY!!!!

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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Fatherducque » Wed May 28, 2014 9:48 am

Put some baby back ribs on the charcoal grill and cooked them (4 hours) at 250 deg. To an internal temperature of 180 deg.

Prepped them with a light sprinkle of Lawry's seasoned salt and basted hourly with a 50/50 mixture of local honey and melted butter.

Very good!

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tattulip
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by tattulip » Wed May 28, 2014 9:56 am

<<<<on a diet :noparty: :drool:

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Sailor Kenshin
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Sailor Kenshin » Wed May 28, 2014 11:15 am

Thanks, ever'one....we have yet to try the 3-2-1 rib method. We never foil-wrap but I'm curious, and we still have a temporary Big Box Store membership. Time to buy more ribs.

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falvegas
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by falvegas » Wed Jun 04, 2014 11:32 pm

great lookin BQ..........

Smoked some Short Ribs and Peppers but I had couple of Italian friends comin over, so I put em on Fettuccini and whipped up a sauce for them.

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ConsrvYank1
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by ConsrvYank1 » Thu Jun 05, 2014 1:45 am

falvegas wrote:great lookin BQ..........

Smoked some Short Ribs and Peppers but I had couple of Italian friends comin over, so I put em on Fettuccini and whipped up a sauce for them.

Image
Nice presentation. :dinner:

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Sailor Kenshin
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Sailor Kenshin » Thu Jun 05, 2014 8:40 am

Amen!

Would those be BEEF short ribs? Can not find them here, noway nohow.

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falvegas
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by falvegas » Thu Jun 05, 2014 2:06 pm

Sailor Kenshin wrote:Amen!

Would those be BEEF short ribs? Can not find them here, noway nohow.
Yep, short ribs.
I know, isn't it terrible. I don't know when it was that Ribs got Royalty Status, doesn't seem to make a difference whether they're Beef, or Pork, especially B-Back Ribs, ya gotta take out a loan to get decent ribs.

Short ribs come in 2 basic cuts, but in general they'll cost you about a Buck/Each for decent ribs.
HOWEVER, I always find them at the market, sometimes they look great, sometimes not.

Baby Backs I stopped buying at the Supermarkets, I get them at the Butcher or at Trader Joes when they have them. The best Baby Backs I ever purchased were at Trader Joes, and they weren't cheap, about $15 to $16 a section. But the meat to bone % was unbelievable. I smoked them with apple wood for about 6 hours ...indescribable.

Short Ribs I try to get them on sale but they have to be used almost immediately, be sure to check the sell-by date. I'll usually use my Southwest Rub and Smoke them at 240 Deg a long time, or Braise them and use them in a sort of French, Pot-au-Feu.

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Re: Not exactly 'recipes,' but we're back to BBQ

Post by ConsrvYank1 » Thu Jun 05, 2014 3:00 pm

Sailor Kenshin wrote:Amen!

Would those be BEEF short ribs? Can not find them here, noway nohow.
I am really surprised if you live where I think you live. Dang, i didn't think there was anything you couldn't get in that area. NYC area, right?

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Sailor Kenshin
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Sailor Kenshin » Thu Jun 05, 2014 8:21 pm

ConsrvYank1 wrote:
Sailor Kenshin wrote:Amen!

Would those be BEEF short ribs? Can not find them here, noway nohow.
I am really surprised if you live where I think you live. Dang, i didn't think there was anything you couldn't get in that area. NYC area, right?

Remember, you can't even get salt, butter or a big soda in 'that area.'

:lol:

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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Pixie » Fri Jun 06, 2014 8:16 am

:lolh: :thumbsup:

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Sailor Kenshin
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Sailor Kenshin » Sat Jun 07, 2014 1:55 pm

Here's what we had in our yard up until yesterday.

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Pixie
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Pixie » Sat Jun 07, 2014 2:03 pm

You live in a lovely area!!!!!!

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Sailor Kenshin
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Sailor Kenshin » Sat Jun 07, 2014 2:13 pm

Why, thankee!

We saved a bit of the wood for BBQ smokeage. It's mostly oak and swamp maple, neither of which we've tried before. :)

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Pixie
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Pixie » Sat Jun 07, 2014 4:21 pm

Oak is good I think you will like it. Maple is good but I don't know if being swamp maple makes a difference.

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Sailor Kenshin
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Sailor Kenshin » Sat Jun 07, 2014 10:25 pm

One of these days we'll find out and file a report.

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Re: Not exactly 'recipes,' but we're back to BBQ

Post by falvegas » Mon Jun 09, 2014 2:37 pm

Sailor Kenshin wrote:Why, thankee!

We saved a bit of the wood for BBQ smokeage. It's mostly oak and swamp maple, neither of which we've tried before. :)
Did you do this for more space? Just curious.

I can mention that Natural Oak 'Lump Charcoal' is one of the very best to both Grill and BBQ with. I once used Natural Lump Mesquite but I switched to Oak.

I do know that Jack Daniels in Tenn. makes their own Sugar Maple Charcoal, right out in their back yard. But they use it to Filter the 160 Proof stuff out of the Still [through 15 foot tall Barrels of Maple Charcoal].

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Sailor Kenshin
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Sailor Kenshin » Mon Jun 09, 2014 3:02 pm

We took a lot of storm damage from Sandy that year, which blew down four or five big trees.

Our regular landscape crew was able to remove the downed trees but suggested there were others that needed pro removal and stump grinding, so we had called a tree removal company this spring before storm season really got underway.

Probably more than you wanted to know, lol.

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falvegas
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by falvegas » Mon Jun 09, 2014 10:31 pm

Sailor Kenshin wrote:We took a lot of storm damage from Sandy that year, which blew down four or five big trees.

Our regular landscape crew was able to remove the downed trees but suggested there were others that needed pro removal and stump grinding, so we had called a tree removal company this spring before storm season really got underway.

Probably more than you wanted to know, lol.
Oh no, thanks ...idle curiosity.

But save that wood ...it's priceless.

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Sailor Kenshin
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Re: Not exactly 'recipes,' but we're back to BBQ

Post by Sailor Kenshin » Tue Jun 10, 2014 10:37 am

Definitely.

Now we gotta wait a year to try it.

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