They had 2 bag limit on Kingsford but no limit on wood so I snagged 3 large bags 
food My obsession with heat and food...JoynersHotPeppers
- Thread starter JoynersHotPeppers
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Korean pork belly tacos with pickled red onion and pico de gallo
My kinda meal ... nice and colorful, how I like ...
No filter and straight from RAW to JPEG, was very colorful for sure!
Heading to the Kettle in a few for some indirect love...
Hell yeah, sweet corn has been on point - 5 ears for $1tctenten said:
Nice bone pull w/o being fall-off-the-bone so they slice clean but are bite-through tender damn!
Thanks boss, you could count your teeth on each bite markThe Hot Pepper said:
That's how I like ribs bite through clean no tug.
My favorite ribs - are the one's from restaurants and BBQ joints ...
All the different shades of 'em, too.
I don't enjoy doing ribs at home all that much ...
Actually ... I'll go there ... the best rib preparation at home, in my experience, is the way I used to do them on the gasser long ago - pre-boiled in a light brine, then searing hot and fast off the grill ...
All the different shades of 'em, too.
I don't enjoy doing ribs at home all that much ...
Actually ... I'll go there ... the best rib preparation at home, in my experience, is the way I used to do them on the gasser long ago - pre-boiled in a light brine, then searing hot and fast off the grill ...
Ribs are pretty good grilled smoked or braised the ones that suck are when you have to literally pull them off the bone with your teeth and the meat is chewy which can happen from poor smoking or grilling.
You know what's probably even better than boiling?!??! ...
Yup.
Yup.
They were my favorite as a kid ... still love them.
Like the char sui one's at Chinese joints too ...
Like the char sui one's at Chinese joints too ...
Man, my favorite way to do them in restaurant kitchens(assuming I didn't have a smoker available), was to rub them with whatever spice mix I made at the time, throw them on the grill, get some nice marks, charring, flavor...then lay them on a sheet pan on a bed of julienned onions, garlic cloves, maybe some sprigs of thyme or rosemary and bay leaves. Then I'd wrap it in plastic wrap(yeah, I know, seems weird) and then foil, put in a 200 or 225°F oven until done. Then, for service, portion them out, 3 or 4 bone sections, throw em back on the grill, both sides, then dunk them in your sauce, throw them in the oven to finish heating through and caramelizing the sauce.
Shit yeah, I need to do this soon.
Shit yeah, I need to do this soon.