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Guest Hal

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Made these today. $10 from Meijers. Made my own rub last night, put it in fridge over night and put it in the oven for an hour at 350. Finished off on the grill with Sweet Baby Rays.

 

http://i283.photobucket.com/albums/kk314/buck531/100_1240.jpg

 

http://i283.photobucket.com/albums/kk314/buck531/100_1241.jpg

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Slowly smoked to perfection. Oh so tender. Added in one MGD while cooking and one during dinner. I'm still full. Wife and kids had pork chops.

 

http://www.pbase.com/timothylauro/image/135575300/original.jpg

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  • 2 weeks later...

Two indisputable facts here:

 

1. I am about to down a 2 delicious burgers and a half bottle of jack and get my R. Dunn face on.

 

2. These burgers are resting on the hood of a certain deutsche land rocket that will gape Jones' ass wider than Mt St. Helens.

 

http://www.columbusracing.com/forums/picture.php?albumid=463&pictureid=5215

 

Tha deets:

 

2 giant eagle jalapeno burgers

4 pc Carfagnas bacon

generic buns

cheap cheese

later slathered in sriracha

 

 

Eat a satisfied dick

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6lbs of Short Ribs dry rubbed with one of my favorite Memphis Style recipes and wrapped tight until Sunday when they will be slow cooked over a tray of Apple Juice with some apple wood chips smoking on the coals for the first hour or so.

 

Like Buck, I'll be coating 1/2 of them with a bit of Sweet Baby Rays. The other half dry rub only. Yum! I have some home made from scratch recipe 18hr baked beans cooking in the slow cooker now too. House smells so damn good.

 

http://www.pbase.com/timothylauro/image/135876729/original.jpg

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Baked Bean recipe:

 

Overnight Baked Beans

 

1 lb small dried white beans, such as navy

1 medium onion, chopped

1/2 cup firmly packed dark brown sugar

1/4 cup molasses

1/4 cup cider vinegar

2 tsp dry mustard

salt & pepper to taste

 

* I add diced cooked bacon or ham hocks & favorite flavor of bottled BBQ sauce to taste

 

1.In a 5 or 6 qt. slow-cooker, combine the beans, onions, brown sugar, molasses, vinegar, mustard, bacon or ham, BBQ sauce, 5 cups of water and 1/4 tsp pepper

 

2. Cook, covered, on low until the beans are tender and the liquid is syrupy. The onions will rise to the top and look very dark, stir. Before serving , stir in 1/2 tsp salt if desired. The recipe calls for 12 hours of cooking but I cook mine much longer, more like 18 hrs. Cook until desired tenderness.

 

http://www.pbase.com/timothylauro/image/135876905/original.jpg

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Tim you need to post your recipes...all your food looks amazing!

 

Ha Ha! Thanks! I love food about as much as women :masturboy: Here's my favorite recipe for a dry rub.

 

Memphis Dry Rub

I use about 2 tablespoon per side of a slab. Just keep the extra in a plastic bag or vacuum sealed jar. Like Brown Sugar, if it clumps over time due to moisture, just put in the oven on a baking sheet at say 250 for about 15 minutes. It dries it out and allows it to crumble to a fine powder once again.

 

Ingredients

3/4 cup firmly packed dark brown sugar

3/4 cup white sugar

1/2 cup paprika (use the good stuff. I get Spanish paprika from whole foods) Typical grocery store shit is just coloring/little to no flavor.

1/4 cup kosher salt (grind it up fine like regular salt)

1/4 cup garlic powder

2 tablespoons ground black pepper

2 tablespoons ground ginger powder

2 tablespoons onion powder

2 teaspoons rosemary powder (grind it up fine if you have only leaves)

I sprinkle just enough on to color the meat. For true Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, about 3 tablespoons per side. I also remove the membrane on the back side of the ribs. It holds in too much fat and doesn't allow flavor to penetrate all around.

Massage the rub into the meat at let sit in the fridge for at least 1-2hrs. I actually, wrap them in plastic wrap, and refrigerate them overnight before cooking.

 

What I really like about this rub is the sugars help form that caramelized crust that you get at rib fairs. It's key to have the salt too as it pulls the moisture in to mix with the sugars and help form the crust. I found the above up years ago when experimenting and so far it's been the best I've used.

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Man were these good! Perfection!! Gotta love that beautiful pink smoke-ring. Meaty, tender as heck and coming off that bone with a slight tug perfect. Sorry for pics after they have been cut and my portions were in my belly, but hey, I wasn't going to delay a good MGD and Rib Dinner for pics :)

 

http://i541.photobucket.com/albums/gg378/pdqgp/Inbox/IMG_7800copyweb.jpg

 

http://i541.photobucket.com/albums/gg378/pdqgp/Inbox/IMG_7808copyweb.jpg

 

http://i541.photobucket.com/albums/gg378/pdqgp/Inbox/IMG_7812copyweb.jpg

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Does your wife ever wonder "man what is this guy doing?" Haha and im mad because it all looks amazing.

 

Yes. She wonders why we post pics of food on a guy dominated car website. I had to explain that cars, boobs, beer and food are the basics of a mans life and thoughts. I know I'm usually thinking about one of those things on a regular basis. :lolguy:

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http://farm6.static.flickr.com/5073/5903837183_dae9971662_b.jpg

Cucumber Spring Roll

http://farm6.static.flickr.com/5094/5523761398_8c443d7d5b_z.jpg

Pan Seared Striped Bass, Blistered Pepper Coulis, Toasted Almond Beurre Blanc

http://farm6.static.flickr.com/5015/5523137183_a57e28e00a_z.jpg

Tasmanian Salmon, Indonesian Satay Glaze, Bok Choy

Edited by SuBaruA
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and the food is ?

 

 

http://farm6.static.flickr.com/5073/5903837183_dae9971662_b.jpg

http://farm6.static.flickr.com/5094/5523761398_8c443d7d5b_z.jpg

http://farm6.static.flickr.com/5015/5523137183_a57e28e00a_z.jpg

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Ill be eating this Friday night, starting in the AM

Slow-Cooker Pulled Pork

 

 

Russell Jackson, Lafitte, San Francisco

1 cup cider vinegar; 3 tablespoons Turbino sugar; 1 1/2 tablespoons hot red-pepper flakes; 1 (3 lb.) lean boneless pork shoulder, trimmed of visible fat; 1 onion, chopped (about 1 cup); 8 cloves garlic, peeled, split in half; 1/2 cup water; 2 tablespoons Dijon mustard; 2 tablespoons honey; 1 tablespoon Worcestershire sauce; Salt and pepper

 

In a small bowl, whisk together the vinegar, sugar, red pepper and 1 1/2 teaspoons each of salt and pepper, stirring until sugar dissolves. Score the pork skin in a crosshatch pattern with a sharp knife, forming 1-inch diamond shapes, cutting through the skin, but no more than one-quarter inch deep. Pat meat dry, then rub all over with salt and pepper and let stand at room temperature for one hour. Scatter chopped onion and garlic halves over the bottom of a slow cooker, place the pork on top, add water and prepared vinegar sauce, cover and cook on low until tender, about 8 hours. Remove meat and cool. Transfer the pork to a cutting board and, with two forks, pull it into thin shreds (remove all fat and gristle). Remove garlic cloves with a slotted spoon and mash into a paste. Return the pork and garlic to the slow cooker and stir in the mustard, honey and Worcestershire sauce. Season with salt and pepper and cook for another hour on low. Serves: 12

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