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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 112 of 1059
  1. Feb 11, 2012 at 9:48 AM
    #2221
    DeeKay21

    #2221
    DeeKay21 Lieutenant Dan.

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    Simple and delic!! ^^^
     
    DeeKay21, Feb 11, 2012
    #2221
  2. Feb 11, 2012 at 3:55 PM
    #2222
    toughtaco

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    toughtaco Well-Known Member

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    As promised, here is a dinner that my wife made. Its Gemelli pasta with sausage and broccoli rabe. Made with white onions,sausage,broccoli rabe, chicken stock, and Gemelli pasta. So good.....

    [​IMG]
     
    toughtaco, Feb 11, 2012
    #2222
  3. Feb 11, 2012 at 3:55 PM
    #2223
    Gsquare

    #2223
    Gsquare The G stands for smooth

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    That's Great! :D
     
    Gsquare, Feb 11, 2012
    #2223
  4. Feb 11, 2012 at 3:58 PM
    #2224
    Gsquare

    #2224
    Gsquare The G stands for smooth

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    Keepin' my promise too, Tough. Chicken fried rice with brocolli and Thai spice:

    [​IMG]

    And look - my rice came out pretty damn good this time.
     
    Gsquare, Feb 11, 2012
    #2224
  5. Feb 11, 2012 at 4:07 PM
    #2225
    Polymerhead

    #2225
    Polymerhead Well-Known Member

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    OK, you guys inspired me. I love my smoker but the high today was 23 degrees, so there's no way I'm going in and out checking the smoker. I dry rubbed a small shoulder and a rack of ribs, and they're in the oven. I'm at 330 degrees right now but I'll probably turn it down after a few hours. No foil wrap for me, I have them on a rack in a pan, with a water pan in the lower rack. This should replicate my smoker environment pretty well and help keep them moist. We'll see what happens, this is complete experimentation for me.
     
    Polymerhead, Feb 11, 2012
    #2225
  6. Feb 11, 2012 at 4:11 PM
    #2226
    DeeKay21

    #2226
    DeeKay21 Lieutenant Dan.

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    Is it better to cook them with the wet BBQ sauce from the start or leave that towards the end?:confused:
     
    DeeKay21, Feb 11, 2012
    #2226
  7. Feb 11, 2012 at 4:13 PM
    #2227
    toughtaco

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    toughtaco Well-Known Member

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    Well if you cook it in the liquid you would cook it like that the entire time. I meant to cook it dry bc you may want to have a bit of a crust.
     
    toughtaco, Feb 11, 2012
    #2227
  8. Feb 11, 2012 at 4:26 PM
    #2228
    Polymerhead

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    Polymerhead Well-Known Member

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    You have to be careful with BBQ sauce because of the sugar in it. Sugar caramelizes really well but then it burns. If you're cooking in a crock pot or something you can use BBQ sauce the whole time, but if you're cooking in an oven or smoker I wouldn't. For smoking, I use a dry rub with a paprika/salt base and zero sugar in it. I don't add BBQ sauce until it's on a bun.
     
    Polymerhead, Feb 11, 2012
    #2228
  9. Feb 11, 2012 at 4:31 PM
    #2229
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Okay thanks guys!! Got got a rack of baby backs and some spare ribs to taste the difference. I'll post up pics here in a bit.:)
     
    DeeKay21, Feb 11, 2012
    #2229
  10. Feb 11, 2012 at 4:31 PM
    #2230
    Polymerhead

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    Polymerhead Well-Known Member

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    Polymerhead, Feb 11, 2012
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  11. Feb 11, 2012 at 4:59 PM
    #2231
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Another dumb question. Should the meat side be facing down or up?
     
    DeeKay21, Feb 11, 2012
    #2231
  12. Feb 11, 2012 at 5:07 PM
    #2232
    DeeKay21

    #2232
    DeeKay21 Lieutenant Dan.

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    Prepping to cook these bad boys in the oven low and slow.:)

    [​IMG]
    Baby Backs!!

    [​IMG]
    Spar Ribs!!
     
    DeeKay21, Feb 11, 2012
    #2232
  13. Feb 11, 2012 at 6:23 PM
    #2233
    LUSETACO

    #2233
    LUSETACO Here for the Taco Pron

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    Yes
     
    LUSETACO, Feb 11, 2012
    #2233
  14. Feb 11, 2012 at 6:24 PM
    #2234
    toughtaco

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    toughtaco Well-Known Member

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    We do alot with broccoli rabe around here..... delicious.
     
    toughtaco, Feb 11, 2012
    #2234
  15. Feb 11, 2012 at 7:10 PM
    #2235
    Gsquare

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    Gsquare The G stands for smooth

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    Very nice. I'd hit that!
     
    Gsquare, Feb 11, 2012
    #2235
  16. Feb 11, 2012 at 9:18 PM
    #2236
    SteelRain

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    SteelRain Veteran Redleg

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    G'ah!! I haven't been to the Haunted Hamburger in years!!!
     
    SteelRain, Feb 11, 2012
    #2236
  17. Feb 11, 2012 at 9:30 PM
    #2237
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    All done!!:D

    [​IMG]


    [​IMG]
     
    DeeKay21, Feb 11, 2012
    #2237
  18. Feb 11, 2012 at 9:31 PM
    #2238
    SteelRain

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    SteelRain Veteran Redleg

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    Yes please!!! :hungry::hungry::hungry::drool::drool::drool:
     
    SteelRain, Feb 11, 2012
    #2238
  19. Feb 11, 2012 at 9:34 PM
    #2239
    Pope953

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    Pope953 That's a fact Jack!

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    x10000000

    Im starving and this didn't help. Why'd I click on this thread! :goingcrazy:
     
    Pope953, Feb 11, 2012
    #2239
  20. Feb 11, 2012 at 9:35 PM
    #2240
    Tigahshark

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    Tigahshark Senior NEWBIE

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    Tigahshark, Feb 11, 2012
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Page 112 of 1059

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