Thread: SKkin's BBQ Follies

Originally Posted by bsnub

Damn those look good.

They were.

I also made some beef bacon ones for the missus.

Originally Posted by SKkin

Troubling news for us US BBQ'ers. At least 8 major meat packing plants have shut down now. Prices of meat will probably go through the roof.

Another Big Meat Plant Shutters With U.S. on Brink of Shortages
Bloomberg - Are you a robot?

...*cough*...you realize, of course, that Bloomberg is an example of "corporate news"...

^Yes, but I read it and didn't have to listen and watch some talking heads tell me what to think about it.

Originally Posted by SKkin

^Yes, but I read it and didn't have to listen and watch some talking heads tell me what to think about it.

...so, CNN, BBC, Bloomberg, etc are ok as long as they're online then...

Regarding meatpackers, yes.

Originally Posted by SKkin

Regarding meatpackers, yes.

......

Lush

Originally Posted by Dillinger

Lush

There's 3 more in the fridge, that the missus didn't eat. Well there was 4, but I ate one already.

Now trying to resist not eating the other 3...

Never had one.

Those do look damn good.

^ You are missing out, That'll be stuffed with cream cheese

The wife came home with pork ribs, not a rack but about 15 big St. Louis style ribs. Just made up the rub so they will sit until tomorrow when I cook them up.. Rub, brown sugar, salt, black pepper, smoked paprika, some chili flakes, onion powder and garlic powder. Ground that up in a mortar and pestle. Serve it with some Cajun potato salad and stuffed bell peppers.

Originally Posted by Dillinger

^ You are missing out, That'll be stuffed with cream cheese

Yup. I also add some crispy bacon bits and a bit of grated cheddar as well.

In fact, you can see the cream cheese oozing out of the sides of the top three.

St. Louis style ribs. Could not find a rack. Stuffed bell peppers, and Cajun potato salad.
Going to be cooked long and slow.

Bells
[ATTACH=


Salad



Ribs with overnight rub.


Oven is going to get a work out. 2.5 to 3 hours for the ribs, then take them out to sit, one more tray in the fridge. Bells guessing about 50 minutes covered, then another 30 or so to finish them off. Sure as hell hope I can pull this one off.

Looks darn good, AO. Enjoy.

Originally Posted by aging one

Going to be cooked long and slow.

I think the phrase is low and slow, as in low temp and slow time.

Originally Posted by TheRealKW

I think the phrase is low and slow, as in low temp and slow time.

Dont you think long would imply low? Sure as hell dont want this. 140 2.5-3 hours.

Originally Posted by aging one

Dont you think long would imply low? Sure as hell dont want this. 140 2.5-3 hours.

celcius or farenheit?

The Low & Slow Barbecue BBQ Guide — Gentleman's Gazette

140C about 280F, I think my oven cooks cool. 140 is going to be about 250 or so, after 3 years I have it figured out.

Have the bell which is filled with onions, chopped tomato, garlic, rice and shredded chicken breast. Then will have cherry tomatoes and green onions on the side. But you are right. Down south, deep fried and not many vegetables.

Originally Posted by aging one

Have the bell which is filled with onions, chopped tomato, garlic, rice and shredded chicken breast. Then will have cherry tomatoes and green onions on the side. But you are right. Down south, deep fried and not many vegetables.

The bell is a reasonable attempt, but come on eh?

I love it tho, AO. For me, American BBQ is the best in the world. By a stretch.

I'm having a Zoom chat tomorrow with my relatives in Dallas and they'll be by the pool cooking up a storm. But, by God, there won't be a veggie in sight and that wont change whether it's Saturday, Sunday, Monday, Tuesday, Wednesday etc.

^ its a matter of preparation as well Hal. No idea how to cook any vegetable. You cant just throw them in a pot and boil them for an hour. No wonder kids hated vegetables. Sauce was some butter melted on top or a spoonful of mayo... I always ate my dads grilled veg, and then moving here finally really enjoyed all veg, stir fried with some garlic, oyster sauce, and a little fish sauce...

Originally Posted by aging one

^ its a matter of preparation as well Hal. No idea how to cook any vegetable. You cant just throw them in a pot and boil them for an hour. No wonder kids hated vegetables. Sauce was some butter melted on top or a spoonful of mayo... I always ate my dads grilled veg, and then moving here finally really enjoyed all veg, stir fried with some garlic, oyster sauce, and a little fish sauce...

Mate, my cousin's the same because of what she grew up with. Her husband is a different kettle of fish though and he did a great meal on the grill for us all on Christmas Day last year while his dad, who he learnt from, was overseeing him.

What is it they say in that neck of the woods? Knock its horns off, wipe its arse and stick it on the grill.

Originally Posted by hallelujah

Do you yanks ever eat vegetables?

Originally Posted by hallelujah

I've spent a lot of time in the south over the last couple of years and, as much as I enjoy it on holiday, my body is craving greens at the end of it.

So cuisine is very regional in the US. In the south BBQ is king as well as southern cooking and or soul food. While it is delicious it is also very heavy and lacking a lot of fresh greens. They do love their collard greens though. The more north you go on either side of the country the BBQ becomes worse and less frequent. Here in the Pacifica Northwest it is hard to find good BBQ places so many are forced to make it themselves. So on the west coast people eat far healthier than down south with lots more greens and veg consumed but not so much BBQ as well as fresh seafood. Lots of Asian influences as well. The Midwest and rust belt states have more eastern European influences. NYC is a beast unto itself etc etc.

Every region is different and will have their own culinary traditions often influenced by what ethic group migrated there.

In summary southern cuisine is delicious but fattening and with a tradition of buffet service in many restaurants you can see why the south has the highest rates of obesity in the US.

Originally Posted by aging one

Sure as hell dont want this.

What's wrong with those AO?

Originally Posted by bsnub

They do love their collard greens though.

and okra. I can't stand either. There's not many cooked veggies I like. Stir-fried or raw for me.