FOOD THREAD 1

[Ooh-Rah]

Sorry no pics, but if you are looking for quick and easy Spare Ribs 101.... here you go.

I was on a timeframe today so did not have time to play around with rubs, or basting, or all that other stuff. Was shocked at how good they were and the response from family:

- Remove the membrane from the spareribs. I typically use those blue disposable shop towels to grip it.

- Trim the fat as best you can from both sides.

- Generously salt and pepper both sides (I used sea-salt and coarse pepper)

- Wrap in foil (Covered) and set onto a broiling pan

- Cook in oven at 275 for 3 hours.

- After 3 hours remove and open foil. (There will be juice run off). Brush on a liberal amount of your favorite BBQ sauce. We use Famous Dave's Sweet and Sassy. Put back into oven at 400 degrees (uncovered) for about 10 minutes to let sauce sear into meat.

- A this point cook your corn or whatever quick sides you need to put together.

- Pull ribs from oven after 10 minutes and let sit for 10 minutes. I typically put a foil tent over them.

- After 10 minutes, move to a cutting board and cut into individual bones.

- Serve and enjoy....literally falling off the bones. I still cannot believe how good there were for such an uncomplicated recipe.

You are welcome....

 

[Diamondback 2/2]

Sorry no pics, but if you are looking for quick and easy Spare Ribs 101.... here you go.

I was on a timeframe today so did not have time to play around with rubs, or basting, or all that other stuff. Was shocked at how good they were and the response from family:

- Remove the membrane from the spareribs. I typically use those blue disposable shop towels to grip it.

- Trim the fat as best you can from both sides.

- Generously salt and pepper both sides (I used sea-salt and coarse pepper)

- Wrap in foil (Covered) and set onto a broiling pan

- Cook in oven at 275 for 3 hours.

- After 3 hours remove and open foil. (There will be juice run off). Brush on a liberal amount of your favorite BBQ sauce. We use Famous Dave's Sweet and Sassy. Put back into oven at 400 degrees (uncovered) for about 10 minutes to let sauce sear into meat.

- A this point cook your corn or whatever quick sides you need to put together.

- Pull ribs from oven after 10 minutes and let sit for 10 minutes. I typically put a foil tent over them.

- After 10 minutes, move to a cutting board and cut into individual bones.

- Serve and enjoy....literally falling off the bones. I still cannot believe how good there were for such an uncomplicated recipe.

You are welcome....

I'll teach you how to south Texas barbeque later...its mamma's day.

 

[Ooh-Rah]

I'll teach you how to south Texas barbeque later...its mamma's day.

I look forward to it!

 

[MikeDelta]

Simple and delicious dish:

Put a half chicken in a deep pan, smother it in a couple cans of Campbell’s Mushroom Soup and simmer till the chicken is nicely cooked and tender. Then boil a pot of egg noodles, strain and pour that mushroom soup and chicken over em. Put some cracked black pepper over it and enjoy.

I used to make this when I was a kid, it’s heavenly as I remember it.

 

[Muppet]

Maria, my Puerto Rican queen made me chicken cutlets, rice and Spanish sausage and rellenos de papa (stuffed potato balls with meat) for dinner at work since stores are closed. It's made with love...

 

[R.Caerbannog]

View attachment 28023

Maria, my Puerto Rican queen made me chicken cutlets, rice and Spanish sausage and rellenos de papa (stuffed potato balls with meat) for dinner at work since stores are closed. It's made with love...

That looks tasty! What type of meat filling was in the rellenos?

 

[Muppet]

That looks tasty! What type of meat filling was in the rellenos?

Seasoned beef and pork. Typical PR seasoning, sofrito as a base, garlic, sazon. Maria guards her sofrito recipe that she learned from her mom, her mom from her mom, a pinch here and there. Oh, a little cheese.

 

[R.Caerbannog]

Seasoned beef and pork. Typical PR seasoning, sofrito as a base, garlic, sazon. Maria guards her sofrito recipe that she learned from her mom, her mom from her mom, a pinch here and there. Oh, a little cheese.

Ah man, that must have been super good! Hell yeah dude, happy for you. Cheers to you guys.

 

[BloodStripe]

Made some pulled pork over the weekend.

 

[Ooh-Rah]

Random cooking tip:

I’ve found that keeping a box of blue disposable “shop towels” in the kitchen is the way to go when it comes to wiping down cast iron pans. Unlike regular paper towels, shop towels do not leave any type of lint residue.

 

[LibraryLady]

I think this is how you do food porn. 1st pic is basically same view as the morning snow pic on the Random Pics thread.

That's a pound of noodles, 2.25 pounds of meats, and almost 2 pounds of various cheeses. A little wine (a lot?), tomatoes of various sorts, onion, shallots, garlic, oregano, basil, parsley, ground pepper. We've been tweaking this recipe on a piece of paper for over a decade. Tonight is the first time it's going electronic because we think we finally like it. That is... if the glass of wine I'm finally drinking doesn't make a hash of the typing.

LL

 

[LibraryLady]

Just to add...

When this about 20 pages or so, some type of natural stopping point, we'll close it and start another. In a few days I'll take all of the old food threads and merge them into some form of archive. The intent is to keep them around in some semi-managable form. As it stands, they are all over the place and we're looking to order them for the purposes of housekeeping and future use (so we don't delete them)

Cheers!

This is way over 20 pages. Maybe we can start a new one with linkies to this one? Maybe start it with my post just above?

LL

 

[SpongeBob*24]

@LibraryLady that description is making me go get 2nd dinner. What's your masterpiece called?

Side note @parallel wheres the green egg? I miss your adventures!!!

 

[LibraryLady]

@LibraryLady that description is making me go get 2nd dinner. What's your masterpiece called?

Lasagna ala LL & the Troll?

I don't know.

LL

ETA - Finished baking and resting before nomming. Please excuse the black kitchen ugliness. We will be remodeling, probably next summer.

 

[parallel]

@LibraryLady that description is making me go get 2nd dinner. What's your masterpiece called?

Side note @parallel wheres the green egg? I miss your adventures!!!

I'm still cooking 2 - 4 nights a week on the BGE. I don't really post much because it's been a while since I've tried a new recipe or technique. I did take some photos of the baby back ribs I smoked on a week night BEFORE the COVID-19 mess.





I also took a photo of one of the pork tenderloins that I grilled last week under lock down.



Geez... I just can't figure out why my pants are getting smaller and smaller.

 

[ThunderHorse]

Gravy on rice...that's very Navy. Once ate at a Navy Chow hall for two weeks and they did that all the time. I might need to start doing that again.

 

[parallel]

Gravy on rice...that's very Navy. Once at a Navy Chow hall for two weeks and they did that all the time. I might need to start doing that again.

Yeah, that's one of favorite things... pork with pork gravy over rice.

 

[Viper1]

2in thick bone-in New Yorks done in the oven

 

[LibraryLady]

2in thick bone-in New Yorks done in the oven

Who's the lucky person for the second one? You better not say the cat!

LL

 

[Viper1]

Who's the lucky person for the second one? You better not say the cat!

LL

My roommate. He’s flipping the house while I’ve lived downstairs since October. Sometimes I help with the construction, sometimes I help by cooking.