I find that hard to believe, so please FedEx them overnight so I may make a personal determination. I promise to return the bones.Originally Posted by monty
Here are my ribs from Monday. Believe it or not there is no sauce on these ribs.
I find that hard to believe, so please FedEx them overnight so I may make a personal determination. I promise to return the bones.Here are my ribs from Monday. Believe it or not there is no sauce on these ribs.
Nice Ribs Monty!
Sorry about the thread redundency... Just uploaded a few more. I apologize in advance for all the large pictures.
The Zeemans sesami chicken
Looking tasty!
My father-in-law dropped some meatballs off for the wifey and I decided to do something a little different. Here we have a spinach salad with simple vinaigrette, roasted almond shavings, strawberries and meatballs topped off with a little lemon zest. It was surprisingly delicious!
Beautiful looking bird, Jim! To change the subject, is that a Sani-Tuff cutting board you're using? If so, how do you like it?Long overdue BBQ today-
Turkey breast with plum wood, one juicy bird!
It is a Sani Tuff board Chef, I prefer it over most other boards. I think it is the most knife friendly. Easy to sanitize also. It can be soaked in a bleach solution, put in the dishwasher and after a decade or so of use you can sand it a little to freshen it up. I would not recommend the 1/2 inch board in the larger sizes. They can take a set if stored on edge. But even that is easy to fix in a warm oven on a sheet pan.
thats a sexy breast right there... mmm id love to get my mouth on that
The local store has pork ribs on sale, butt in the case they are all trimmed, so I asked if they had any still in the bag, and they accommodated me. I smear mustard all over them, then coat with my home made dry rub. The went into the Big Green Egg at 190º for 7 hours, and due to a late start they then rested till today in the fridge, reheating under foil at a bare 200º for a couple of hours. I made some salad with napa cabbage and cucumber with a ceasarish dressings. I had some carrots that held up a chicken while it roasted. I sliced then fairly thickly and browned them in some olive oil.
No pics of the plating, butt got a record of the Q.
The meat slides off the bone butt still has some bite to it!
Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig
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