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Scovie's Shenanigans.

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https://www.youtube.com/watch?v=larJiieSXA4

Here you go with the Drunken Chef on You Tube. Funny shit mang.
 
This is where "Jarred" came from...
 
https://www.youtube.com/watch?v=XT46FV64dr8
 
Scoville DeVille said:
 
Click to expand...
 
Eh, I'd hit it.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
With a hammer.
 
D3monic said:
 
Eh, I'd hit it. With a hammer.
Click to expand...
 
Thanks for that.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obviously contrary to the spirit of the post.
 
VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
http://youtu.be/HOe72g7LMe4
 
hogleg said:
VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV
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Close brah.
 
Top Jimmy was from the 1984 album.
 
MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  MCMLXXXIV  
 
:rofl: "close brah". what ya mean, I got that logo off Chuck Browns t-shirt. Actually they're spose 2b down arrows, I made them with V's......Right after I posted it, I thought hmm prolly could done that in half the time had I used dubelya's
 
I got ribs in the outdoor smoke oven.
 
Made some KC sauce last night...
 
1 minced white onion
5 cloves garlic
2 C Ketchup
1 C French's yellow mustard
1/2 C Apple Cider Vinegar
1/2 C Worchesterchireshire sauce
1/2 fresh squeezed Lemon
1/4 C A-1 Steak Sauce
1/4 C Molassess
3/4 C local Honey
1 C Dark Brown sugar
2 TBS Mezzetta Habanero Sauce
2 TBS New Mexico/Arbol/Habanero powder blend
1 TBS Red Savina powder
1 TBS salt
1 TBS =/- ground BP
 
Simmer onions, in bacon fat until translucent, add dry spices (except Red Savina) and garlic.
Add wet ingredient and Savina simmer for 4 hours then motor-boat that sheeit.
 
Once the ribs have been smoked for about 6 hours, I will finish them on the grill mop the sauce, flip, repeat.
 
Booyeah!
 
I don't think we'll ever see those rib pics. Pretty sure Scovie threw his iPad through his TV screen the last 18 seconds of the game.
 
We may not even see Scovie again! :lol:
 
I am still alive. Barely.
 
That was one helluva painful loss tho.
 
The good news is the Ribs were awesome. This was the first time I didn't use the 3-2-1 method. Also known as "The Texas Crutch".
 
I will never do them that way again.
 
No pics, but I assure you it happened. Just picture the best KC style sauced ribs you have ever seen, in your mind...
 
That's exactly what mine looked like :rofl:
 
Yeah I like tender ribs but texas crutch usually gets you mush.. 3-2-1 (here I usually do 2-1.5-0.5 to keep a bit of texture in the meat). Still waiting to try the Jell-o ribs in the spring though.. hehe
 
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