EstimatedProphet
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Sat Jul-31-04 03:26 PM
Original message |
They babybacks are Ssssssssssssssmokin'! |
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Had em marinating all night, and put a rub to them a couple hours ago. Marinade: 1 16 oz bottle worchestershire sauce 1/2 tsp powdered onion 1/2 tsp crushed garlic 1/2 tsp Tony Chachere's Creole Seasoning 1/2 tsp Tabasco 1 tsp liquid smoke splash of dark rum splash of rye whiskey
Rub: 1/2 tsp powdered onion 1/2 tsp red pepper 1/4 tsp ground thyme 1/4 tsp paprika 1/2 tsp seasoning salt 1/2 tsp ground oregano 1/2 tsp rubbed sage 1/4 tsp powdered mustard
I'll make up a mop using KC Masterpiece as base, with some garlic tabasco, and whiskey later on, but I'm not going to use it for a while yet. Maybe I'll throw some other things in it too...
Smoking the ribs over a pan of cider with hickory chips for smoke. They went on about 1/2 hour ago, so they should be nice and tender in a few hours. Barbecuing a potato too. Gimme a hell yeah!
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soothsayer
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Sat Jul-31-04 03:35 PM
Response to Original message |
1. hell yeah! Got a brisket and pork butt going since 9 last night |
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Brisket has a nice texasbbqrub.com rub on it (their new #2 brisket rub they're about to release) and the pork butt is rubbed with Old Bay (trying it for the first time). Hickory chunks are providing the smoke flavor.
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EstimatedProphet
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Sat Jul-31-04 03:50 PM
Response to Reply #1 |
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I didn't know there was a commercially available rub. I'll have to look at that...
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Zomby Woof
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Sat Jul-31-04 04:14 PM
Response to Original message |
3. I just lost respect for you |
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You use liquid smoke. There is never never never never never, NEVER a need for that lame artifice.
EVER. :nuke:
Now then, I'll be over with real smoke in just a few.
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EstimatedProphet
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Sat Jul-31-04 05:09 PM
Response to Reply #3 |
5. Nah, just a small splash in the marinade, more for the vinegar |
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NEVER use it for anything else. It's not any kind of replacement for real smoke, that's for sure!
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Zomby Woof
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Sat Jul-31-04 05:11 PM
Response to Reply #5 |
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But at least let me bring some potato salad and beans!
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EstimatedProphet
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Sat Jul-31-04 05:18 PM
Response to Reply #7 |
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I still think sometime we should do a DU cookoff sometime...
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Mayberry Machiavelli
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Sat Jul-31-04 04:17 PM
Response to Original message |
4. Tony Chachere's is good on everything with the possible exception |
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of ice cream. Possible.
And if you came up with some kind of crawdad ice cream, it just might work.
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EstimatedProphet
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Sat Jul-31-04 05:09 PM
Response to Reply #4 |
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I wouldn't be surprised to see crawfish ice cream someday, in the French Quarter.
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EstimatedProphet
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Sat Jul-31-04 06:39 PM
Response to Original message |
9. Damned if those weren't good! |
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So smoky and tender, meat just fell off the bone, tangy and spicy too! Best ribs I've ever done!
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DU
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Fri Apr 26th 2024, 09:21 PM
Response to Original message |