food The Drunken Chef

[SumOfMyBits]

Ha! SoFlo cooks ribs by instinct alone. I've never heard of the 3-2-1 method either. We've tried several techniques. I guess if we had one that we could name it would be called the 305.

Prep and dust your ribs with white rub and toss it in a 275F oven for three hours. Then fire up the grill, sauce (or whatever) your ribs, and flame them up for about 5 minutes. Awesome.

 

[Chile Juju]

I'm not much into gnawing either.

We haven't quite mastered smoker ribs yet...close but not perfect. That could be a fun winter project!

But oven ribs...falling off the bone...with sticky sauce....that's my idea of heaven!

 

[HH81Betterhalf]

I do 3-2-1 all the time!


3............. 2.................
1!!!!!!!!! IS IT READY YET????


ok fine....... I am doodeedeedumb.........

 

[JoynersHotPeppers]

OMG, I am too full and tipsy. 3-2-1 and 1-2-3 I am done!

 

[grantmichaels]

Nice. Damn fine looking food!

 

[texas blues]

Mighty fine looking ribbage.

NIce pull back but still meaty.

 

[JoynersHotPeppers]

Thanks peeps, anyone that is not a rib snob would die for these. 4 of 6 slabs got wet in last 30 minutes and 2 remained dry. These were completely moist but still fall off the done. The rub I made contained about 8 ingredients including my Tri-Thai and it was a star along with the tenderness. The one thing I hate about being able to cook is going out to eat and having to judge those meals against what would I do with that at home!

 

[JayT]

Looks good to me. Not oven ribs, but not bad.

 

[LUCKYDOG]

Just wait until wE sober up enogh to post the finall picys TB!

Dang skarppy!

Dann it Luckydog, i wis h there was a "LOVE " button. Looks like yor dog's gettin lucky! Horsey style!

Go Big or Go Home or is it if you cant run with the big dogs stay under the porch ? lol

True fall off the bone won't win many competitions but I find most folks likem' just like that.

I prefer just a bit of chew myself but hail no would I turn down fall off the bone.

Flavor trumps texture every time in my book.

+1 I usually will end up doing a 3-1-1 for St. Louis and 2-1-1 for BB

Dem bones are from an old oinker too - still tastey just sayin'

 

[Chewi]

Nice, nice ribs JHP! I'd eat 'em up for sure!

 

[JoynersHotPeppers]

Nice, nice ribs JHP! I'd eat 'em up for sure!

Thanks, I ate myself into a food coma for sure.

 

[grantmichaels]

it's rare, but i didn't find inspiration at the meat counter today ...

i think i'll have to come up w/ something to cook on Sunday ...

maybe i'll do ribs two-ways ending up on sunday ...





on a positive note, i found the grey goose le orange quite inspiring ... so there's that ...

 

[frydad4]

Make a Po' Boy!

 

[grantmichaels]

Make a Po' Boy!

oh yeah ... maybe i'll get one of those in this weekend ...

also, i've got you covered ...

planning to send via USPS tomorrow ...

just got inspired all of a sudden ... all i had to do was walk to the mailbox ...

i'm lying, danielle walked down there ... who am i kidding ...

 

[frydad4]

Pepper Porn. I love it!!!!! Thanks!!
Those little guys have been on my radar for 14 years or so. No lie.

 

[grantmichaels]

Pepper Porn. I love it!!!!! Thanks!!
Those little guys have been on my radar for 14 years or so. No lie.

Tweak S. grows some neat and VERY hot peppers, I had to reorder the difference of the one's I haven't had yet ...

 

[grantmichaels]

some time ago i noted JT reference some a. caputo '00' flour in a post ...

i kept forgetting to order some, and it faded as time passed and i picked up on KA flour on the way and even THAT was a marked improvement ...

regardless, the other day it came to me while i happened to be cruising Amazon, so i finally got her done ...

we didn't change our recipe, using the 5 minute artisan approach, made two nights ago ...

on my half of the pizza, i paid small tribute to JT's steak throwdown pizza by using that remaining quarter of kimchi-ceviche london broil action from a while back - revitalized in a 134F water bath for a couple of hours ...

but first ...

dough was lighter in color, stickier and more cohesive, and rolled thinner easier ... we single-docked for uber thin after seeing what CR posted earlier in the LGPT ...

loaded up is para mi ... danielle be skrrd ...

it's easy to miss the perfect time to pull the pie ... but it makes for perfect DC posts (as opposed to LGPT) ...

tasted killer ... but ... was it thin?

yup, thin ... and so we party on ...

yes, pretty thin ...

ok, very thin ...

and ... tasty ...

 

[texas blues]

Chuey in a chicken basket!

Dammit I'm tryin' to eat all healthy n' sheeit.

This thread is NOT helping.

Super thin pizza like that might as well be .

I'm shakin' like an addict right now.

 

[midwestchilehead]

Damn, Grant. That is a great looking pie. Did it taste as good as it looks?

 

[grantmichaels]

that pizza rocked ... thanks MWCH and TB ... was seriously one of the best to come from home yet ...

today i bought salt pork, which i think is pork belly in essence ... it looks awesome and terrible ...

why? you ask ... because i want to make some little korean buns and that's apparently what you load 'em with ...

hopefully i'll have time to learn the ways of the roast beef po boy this week one night, because i'm definitely not frying at home again anytime soon ... frying was rougher on my system than a scorpion or bhut, AND the house still has some funk in the air even after all the cleaning product Danielle used the last few days faded ... yuck.

anyone cooking anything interesting? ...