What’s for dinner tonite!

[ericbphoto]

That's not queen Anne's lace.

But close... remind me never to go foraging with you!

Im out of if practice. I keep most of my foraging to grocery stores and farmers markets these days.

It looks close. But the flower clusters are a bit different, aren’t they? What is it?

 

[Dirtman]

Water hemlock. You'd be dead before you could call 911 if you ate it. Grows alot around here along streams. Luckly my animals aren't dumb enough to eat it.

 

[ericbphoto]

Water hemlock. You'd be dead before you could call 911 if you ate it. Grows alot around here along streams. Luckly my animals aren't dumb enough to eat it.

Ok. Leave that one out of the salad.

 

[Dirtman]

Im saving a bunch of it in case i ever need to kill a pig again. Mix it with doritos and let it die naturally. I consider myself a tough guy but needing to shoot my own pigs gets to me...

 

[Uncle Gump]

I'm afraid that wouldn't be a natural death... probably pretty miserable. Just shoot it... way more humane.

 

[engine]

Baby Backs in the oven and finished on the grill
The simplest and best recipe you will ever find. No need to tend a smoker or grill for hours!
Boiling dissolves collagen and will make ribs rubbery. So don’t. Par-cook ribs in the oven low and slow. Bake at 250-275 degrees for 2-3 hours. Use any sauce you like. You can have the sauce on the ribs while baking because caramelization does not occur until 338 degrees. After baking, you can sauce the ribs again and grill them over medium flame to caramelize the sauce and finish them.
Here are the steps:
Rinse babybacks. Trim some fat off if you like. Leave the membrane on. Cut each rack in 2-3 pieces.
Pam pan to receive ribs. Smother ribs with sauce. Cover with foil.
Refrigerate 2 hours to 2 days.
Cover bottom of pan with a little water. Bake at 250-275 degrees for 2-3 hours.
Sauce and grill on preheated and pammed grill over medium flame for 5 minutes or so per side.
That’s it!

 

[Uncle Gump]

I just bought a new Weber grill today... 80lbs of Kingsford (it was on sale). Then I went and bought 2 full racks of baby backs. My daughters birthday dinner is tomorrow.

You do it very similar to the way I do it... except... a couple hours in the oven... no sauce... just salt and pepper @300 degrees. I wait until the meat shrinks a bit and exposes the bones... then finish on the grill with sauce. I'm drooling just thinking about it.

 

[Blmpkn]

Fiance's making some bacon carbonara tonight. She made it for the first time a couple weeks ago and god damn I could literally eat nothing but. Yum.

 

[Uncle Gump]

Fiance's making some bacon carbonara tonight. She made it for the first time a couple weeks ago and god damn I could literally eat nothing but. Yum.

And so simple... 4 ingredients.

Pasta... bacon... eggs and cheese.

Pretty much covers the major food groups.

 

[85_Ranger4x4]

You do it very similar to the way I do it... except... a couple hours in the oven... no sauce... just salt and pepper @300 degrees. I wait until the meat shrinks a bit and exposes the bones... then finish on the grill with sauce. I'm drooling just thinking about it.

Dad does it the other way. Just salt and pepper but starts it on the smoker and finishes it in the oven. Makes the whole house smell good.

No sauce though.

 

[Uncle Gump]

Yeah... there are many different ways to get to deliciousness were ribs are concerned. My smoker was pretty jenky when we moved here so it didn't make the trip. I plan on buying another... probably when I get back to Michigan. I use to smoke them and finish on the grill... but always with sauce. I grew up with sauce on ribs... so I guess it's just the way I do it.

 

[85_Ranger4x4]

Yeah... there are many different ways to get to deliciousness were ribs are concerned. My smoker was pretty jenky when we moved here so it didn't make the trip. I plan on buying another... probably when I get back to Michigan. I use to smoke them and finish on the grill... but always with sauce. I grew up with sauce on ribs... so I guess it's just the way I do it.

Yeah, I don't think anybody does them the same way. Tons of variance to them.

My uncle got us started on not using sauce, I really like it that way.

 

[Uncle Gump]

Honestly... don't think I've ever had ribs that I didn't like... except if they weren't cooked properly.

 

[Dirtman]

My brother in law made ribs once in the smoker. He had no idea how to use it properly and just kept throwing in damp wood every 15 minutes for hours. The thing was pouring out so much smoke the whole neighborhood was in a fog for hours. By the time they were done, while they were cooked well they literally tasted like nothing but smoke. It was like eating an ash tray. We mock him to this day by always sticking burning cigarettes in his food...

 

[tw205]

Chicken soup.