The cooking thread

About an 1/8th of a store cucumber, 1/16 of a store Onion, with a bit of garlic in 2 fresh eggs, topped with one packet of Taco Bell Mild on a homemade plate!

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I'm longer in doubt.

Sorce
 
Pork ribs and beans tonight, my treat. I don't care for half runners, but McCaslans weren't available.
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After Hurricane Sandy hit a lady from KY, I work with went to NJ or NY and got a professional smoker for pennies on the dollar.
Does brisket, pulled pork and ribs through the Summer and sells them.
I put water in a deep cookie sheet and turn them mid ways through and basting with her sauce.
 
Japonicus said:
Pork ribs and beans tonight, my treat. I don't care for half runners, but McCaslans weren't available.
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After Hurricane Sandy hit a lady from KY, I work with went to NJ or NY and got a professional smoker for pennies on the dollar.
Does brisket, pulled pork and ribs through the Summer and sells them.
I put water in a deep cookie sheet and turn them mid ways through and basting with her sauce.
Click to expand...
Those Ribs are looking Fantastic....Are they Chewwwweeeee or Falling off the Bone ?
 
Bolero said:
Those Ribs are looking Fantastic....Are they Chewwwweeeee or Falling off the Bone ?
Click to expand...
No chew only one corner at the end on top where it was charred was anything close to a chew.
A tender pound of hamburger with 6 Ritz crackers pulverized up in it has more chew than the ribs had.
$20/rack we'll be getting more :)
The half runners weren't half bad. No string left over.
 
Japonicus said:
No chew only one corner at the end on top where it was charred was anything close to a chew.
A tender pound of hamburger with 6 Ritz crackers pulverized up in it has more chew than the ribs had.
$20/rack we'll be getting more :)
The half runners weren't half bad. No string left over.
Click to expand...
OK thanks for that info now I need to know more...Oven or Grill, Pan with liquid in bottom and Ribs wrapped in Foil wrap, do you leave the foil wrap on throughout cooking, how long start to finish, is there a Bark on the Meat side, do you Baste throughout cooking...Any pictures of the Meat side up ?
 
Japonicus said:
The best! The Cavalier hot dogs are stellar when grilled.
Ya know, we hear that a lot, about hot dog sauce. It's not just a colloquialism because
it comes in a can too 🤢 I grew up on Vietti, but they do notate Chili, in the term hot dog sauce, we just omit that terminology I reckon.
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...and surely you've heard Dumas Walker. Why not a slaw dog with that slaw burger fries and a bottle of "ski"...?

I remember camping in either Wisconsin or Up St NY and my dad asking a grocery store clerk where to find hot dog sauce.
They pointed us to an isle we went over and over and never did see it. Asked again, and he pointed us to the catsup, mustard and relish,
so had to explain something they knew nothing of 😁🤣
I do know that Colonel Sanders slaw is 1/7 white sugar. For 50# of cabbage they use 7# of sugar. I add none, but a touch of Marzetti slaw dressing
and finish with mostly Olive oil Mayonnaise, carrot, then a dab of onion salt black pepper and cayenne.
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We call them Coney Dogs here in the Detroit area...Steamed Bun, Grilled Dog, Chilli sauce, Mustard, Onions.....
 
Bolero said:
OK thanks for that info now I need to know more...Oven or Grill, Pan with liquid in bottom and Ribs wrapped in Foil wrap, do you leave the foil wrap on throughout cooking, how long start to finish, is there a Bark on the Meat side, do you Baste throughout cooking...Any pictures of the Meat side up ?
Click to expand...
Yes the 1st pic I posted of the ribs are the meaty side up.
LOL they were smoked fully when she brought them to me a couple days prior
so all I did was baste in the run off sauce she included and left wrapped in foil at 350ºF.
After 15-20 mins (17 this time) I removed, and flipped, now underside side up, re-basted, recovered, and another 10-15 mins.
The water in the deep cookie sheet provides a good steaming as well, so be careful and allow the steam
to escape before you put your face over the door opening...hot to the core evenly. If leftovers, good to microwave another day
so I maybe coulda just done that from the get go, but I like reheating them this way. It works, they're very moist, and the house
smells like a good Smokey Bones restaurant. Next rack I take a pic of the open flesh.
 
Boneless chops-butter, Worcestershire sauce, garlic.

Rice-minced onion and oregano.

Artichoke-butter, garlic, salt, pepper.
 
Japonicus said:
Yes the 1st pic I posted of the ribs are the meaty side up.
LOL they were smoked fully when she brought them to me a couple days prior
so all I did was baste in the run off sauce she included and left wrapped in foil at 350ºF.
After 15-20 mins (17 this time) I removed, and flipped, now underside side up, re-basted, recovered, and another 10-15 mins.
The water in the deep cookie sheet provides a good steaming as well, so be careful and allow the steam
to escape before you put your face over the door opening...hot to the core evenly. If leftovers, good to microwave another day
so I maybe coulda just done that from the get go, but I like reheating them this way. It works, they're very moist, and the house
smells like a good Smokey Bones restaurant. Next rack I take a pic of the open flesh.
Click to expand...
Thanks again for the info....I usually do my Ribs in the oven, cut into 3 bone sections, placed in 1/2" of BBQ sauce and water, wrapped in foil, meat side down, 1 hr at 250f.....then remove all foil turn to meat side up and cook 4 more hrs at 250f, basting every 30 min... emmmmmmgood.
 
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