Thread: Dinner

Originally Posted by CSFFan

We normally do an hour and a half in the oven, then an hour and a half (or two) cold smoking on the grill.

Can I ask for your prep method / tips on those?. They look excellent .

ps. Would green you, but did so yesterday when you put our resident fuckwitt in his place. No ammo now.

^ Nope, I tested myself with that cringe-worthy song... results are in! I'm definitely not a fag..

55 I hate musicals... I'd rather stab me own nuts with a rusty screw, than watch one..

I see your Dick van fukkin Dyke and raise you 'the hills are alive' eat this mudda fooker!

Sorry boys.. business as usual... wee little distraction.. carry on..

Appetisers

Very lovely mate.. is that one of your gonads in that cocktail?

Life of Riley.. onya!

I have 3 gonads Dicky

Originally Posted by NZdick1983

Very lovely mate.. is that one of your gonads in that cocktail?

Life of Riley.. onya!

Dines out frequently....which is ok, long as it's a value.
Distinguished appetizers, Dilly...

And its all free Jeff.

Well, when you buy a club room

Originally Posted by Headworx

Can I ask for your prep method / tips on those?. They look excellent .

First, take the "silver" of the back of the ribs. It's the most critical part of the whole process.

After the silver is off, make a "paint"of mustard and apple cider vinegar and paint both sides of the ribs, liberally.

Pop the ribs back in the fridge.

While the ribs are in the fridge make a "rub" of smoked paprika, garlic powder (not garlic salt!), cumin powder, sage powder, black pepper, onion powder (a touch) and oregano powder. The ratios are up to you but I focus on the smoked paprika and the cumin. Some people add brown sugar but I prefer my ribs savory rather than sweet.

Pop the rubbed ribs back in the fridge. I recommend for 24 hours, but if you do them up in the morning, they'd be ready in the late after noon.

We put them in the oven at the lowest setting possible, our oven it's about 100 degrees for about 2 hours.

Then we normally finish them on the grill for about another hour/hour and a half under indirect smoke. These spent another hour in the oven.

Low and slow is the key.

^OK, thank you.

There was a really good place just up the road that were doing ribs ready to go, they did all the hard work (marinade, smoking etc) and all you needed to do was heat them up. Unfortunately, they closed their retail outlet and only do wholesale now. I'm keen to try doing them from scratch but being a condo dweller, the BBQ or smoker part is out of the equation.

Originally Posted by Headworx

the BBQ or smoker part is out of the equation.

We did the ones in the pic in a giant toaster oven...

Theres a lot of the word WE mentioned in your rib posts Topper.

Just give Luigi the credit ffs

Oh.. and im trying to take this thread upmarket tonight mate, so do you mind waiting til tomorrow to post any more of your cowboy dinners.

Thanks

^ Ditto, I face the same problem (I live in a city apartment).

I read you can buy 'liquid smoke' to replicate the smokey taste... I've never tried it - American shop that sells it, is kinda out of my way. Will have to try the rib recipe. Thanks, CS.

A few more aperitifs

Originally Posted by Dillinger

Theres a lot of the word WE mentioned in your rib posts Topper.

Just give Luigi the credit ffs

Oh.. and im trying to take this thread upmarket tonight mate, so do you mind waiting til tomorrow to post any more of your cowboy dinners.

Thanks

Private club room, indeed....
Attempts at usurping this fine "everyday man's" thread with your hiso intentions are not looked upon favorably.

And i give a fock? Hic

Originally Posted by Dillinger

Theres a lot of the word WE mentioned in your rib posts Topper.

Oddly enough, cooking is something the wife and I do together. We can't really go out so we plan a meal together, then we share the work in making it. She marinaded the ribs, I made the rub, she put them in the oven and we did the cole slaw together. The cornbread she did by herself.

So for me to claim it's something I did, wouldn't be fair. It's something we did.

Tonight's efforts...

Your usual mirepoix of onion, celery, carrot, with garlic and mushrooms on standby

https://teakdoor.com/Gallery/albums/u...011_162924.jpg

The stuff sauteing down...



Beef and mushrooms have been introduced to the veggies...



The tomatoes have been loving introduced with assorted herbs and spices.



Cooked for three hours, reduced down to a rich gravy and served over fettuccine.

Proper peasant food!

You're a lucky guy Topper

I'll be over with me Mont Clair in a jiffy Tops.

^^ kunt.



In the nicest way of course.

Originally Posted by can123

OK.
Passable [if you're into this stuff] - 7/10

Well done, Can...