Thread: Baby Back Ribs and Sweetcorn from SKkintville

Jeez, looks like your lovely wife saved them in the nick of time!
And she took pics for you! What a lass.

^She knew I was doing this project/thread.

Originally Posted by Maanaam

What a lass.

Yes...she's put up with me for 37+ years now. She deserves a medal.

Originally Posted by SKkin

Yes...she's put up with me for 37+ years now.

WOW! Congratulations on that accomplishment.

Very nice work Skkin!

I know it's too late to ask for pictures, but how did the veggies turn out?

I use Stubbs BBQ sauce as well, it's pretty good.

Originally Posted by CSFFan

Very nice work Skkin!

I know it's too late to ask for pictures, but how did the veggies turn out?

I use Stubbs BBQ sauce as well, it's pretty good.

Thanks Topper,

There's a pic of the sliced veggies up above, in a bowl ...I just sliced them and we ate them raw with some bacon ranch dressing for dipping. I don't like many veggies cooked, prefer most raw.

Originally Posted by SKkin

I don't like many veggies cooked, prefer most raw.

Grilled tomatoes are something that the Brits did get right....

My personal preference is steamed or a quick saute. I can't eat raw carrots or celery anymore, ain't got the teeth to do it with.

Great thread Skinny.

Didnt realise so much work went into burning ribs

Luigi has a boil in the bag recipe if you ask him nicely

Nice insiight into proper rib making

cheers

^maybe I need to buy your sous vide/blowtorch kit...just stay in the house where it's cool next time.

Originally Posted by Dillinger

Didnt realise so much work went into burning ribs

fcuking tiring too...sad thing is, I wasn't even drinking and still passed out.

Originally Posted by Dillinger

Luigi has a boil in the bag recipe if you ask him nicely

I think the only thing he's got boiling in a bag are two nuts.

You can have the sous vide..

I just fed this lot to the soi dogs



I put it in yesterday for two hours in the SV and forgot about it.

It smelled and tasted a bit funny earlier today. Expecting stomach cramps soon and some runny poo outside the house

^What is that in the top pic?

Second pic looks pretty good to me.

Peppered rump steaks, the bottom was a ribeye.

About 500 baht down the pan. Think i'll stick to frying chicken

Originally Posted by Dillinger

Think i'll stick to frying chicken

Beef here generally sucks and you can't go wrong with chicken...

Originally Posted by CSFFan

you can't go wrong with chicken...

I'm pretty sure he can.

Originally Posted by Luigi

I'm pretty sure he can.

Well, who hasn't had a blackened bird?

Next up SKkin's chicken on the barbie...

Originally Posted by SKkin

Next up SKkin's chicken on the barbie...

LOL...don't sleep...keep your focus...don't sleep, drizzle sauce....

Originally Posted by Jack meoff

I do like the rib stacker, cool bbq tool.

Yes that is a handy tool. If you noticed it can be flipped upside down and it will hold a nice sized roast or poultry(maybe even a small turkey), which you can then do up on your grill.

Originally Posted by Headworx

I bought a bottle once and didn't like it

Dissenters are welcome on my threads. I don't run to mods to get posts deleted.

Most of the other commercial sauces in the stores here in the US all have HFCS as the first or second ingredient. I'm kind of anal about that stuff, so I've locked in on Stubbs which doesn't use it. Plus I really like the Stubbs "Sweet Heat" flavour.

Originally Posted by headhunter

my dry rub.
SMOKED PAPRIKA.
GROUND GINGER.
GROUND CAYENNE.
GROUND MUSTARD SEEDS.
GROUND GARLIC.

I forgot to cover my rub. All of yours, sans the mustard seed and ginger, plus:

onion powder
ground black pepper
brown sugar
kosher salt
seasoned salt
ground cumin
chili powder

then I add in some store bought rib rub for good measure.

Hmmm...seems like there's another one or two ingredients I'm forgetting at the moment.

Originally Posted by Dillinger

Luigi has a boil in the bag recipe if you ask him nicely

Manam did a thread on how to do a great sous-vide without thermometer in a hole in the ground!

can't find it in famous threads at the moment.

Originally Posted by stroller

Manam did a thread on how to do a great sous-vide without thermometer in a hole in the ground!

can't find it in famous threads at the moment.

Doghoused, I think .
And I never said "great", just that it works.


Edit:

Originally Posted by stroller

can't find it in famous threads

I missed your sarcasm

i forgot to include,i use TONES LIQUID SMOKE.

Originally Posted by SKkin

If you noticed it can be flipped upside down and it will hold a nice sized roast or poultry(maybe even a small turkey), which you can then burn up on your grill.

FTFM.

Originally Posted by headhunter

i forgot

Forgot to mention I also add a little Worcestershire sauce to my rib sauce...or sometimes soy sauce. This time it was W.

Originally Posted by SKkin

Yes that is a handy tool. If you noticed it can be flipped upside down and it will hold a nice sized roast or poultry

Didn't notice, can see it now...I want one.
I used to do smoked chicken wings in my fish smoker (home fish smokers are pretty big in NZ). I found other cuts of chicken not to be great, but wings were superb). Having said that, a cold smoked whole chicken is a food from heaven and that rack along with some forethought to the smoking process might just work.

Originally Posted by Maanaam

Didn't notice, can see it now...I want one.

Somebody gave me that for Xmas several years back. Not sure where they found it.

Been numerous smoker threads over the years. Some very entertaining stuff.

Originally Posted by Norton

Been numerous smoker threads over the years. Some very entertaining stuff.

Different smoke, perhaps?