sketch Posted June 17, 2014 Report Share Posted June 17, 2014 Pork ribs and a potato bomb from bbqpitboys.com stuffed with roast beef and blue cheese warped in maple bacon I'm getting better you guys are inspiring!!! Quote Link to comment Share on other sites More sharing options...
DNP Posted June 17, 2014 Report Share Posted June 17, 2014 Inspiring is right. I can't help but drool every time somebody posts in here. Looks delicious Sketch. Quote Link to comment Share on other sites More sharing options...
washguy Posted June 17, 2014 Report Share Posted June 17, 2014 Lookin great Sketch....potato bomb.....kewl ! :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 17, 2014 Report Share Posted June 17, 2014 Nice job brother sketch. :yup: Quote Link to comment Share on other sites More sharing options...
shepp Posted June 17, 2014 Report Share Posted June 17, 2014 Got some soft shell crab and grilled them, basted in olive oil garlic, obay, vinegar, orange peal and parsley Quote Link to comment Share on other sites More sharing options...
washguy Posted June 18, 2014 Report Share Posted June 18, 2014 Now thats what im talkin bout...my fav....drool way to go Neal. :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted June 18, 2014 Report Share Posted June 18, 2014 I flippin love them too I'm allways asking the sea food guys at the one store I work at when it gets this time of year you wanna talk about fresh one was still moving when I took it out the package yesterday!!! I tried to upload the video but it won't go Quote Link to comment Share on other sites More sharing options...
sketch Posted June 18, 2014 Report Share Posted June 18, 2014 That looks yummy but how do you eat em? Soft shell? I'm used to giant dungees boiled in the water they live in right out of the bay! Crab is my favorite!! Quote Link to comment Share on other sites More sharing options...
shepp Posted June 18, 2014 Report Share Posted June 18, 2014 From my understanding these are blue crab (from the gulf) and they catch them while they are molting their shell, the way I understand it. I may be completely wrong. All I know is they show up 2-3 weeks a year and I love em Quote Link to comment Share on other sites More sharing options...
washguy Posted June 18, 2014 Report Share Posted June 18, 2014 Paper thin shells...you eat the whole doggone thing......Hell yes :) Wash you can dust em in flour and pan fry em too....outstanding Quote Link to comment Share on other sites More sharing options...
shepp Posted June 18, 2014 Report Share Posted June 18, 2014 Paper thin shells...you eat the whole doggone thing......Hell yes :) Wash you can dust em in flour and pan fry em too....outstanding First time I had them I fried them, I prefer them this way Quote Link to comment Share on other sites More sharing options...
washguy Posted June 18, 2014 Report Share Posted June 18, 2014 shepp how long on the grill? :) Wash Quote Link to comment Share on other sites More sharing options...
Rsquared Posted June 18, 2014 Report Share Posted June 18, 2014 I may be from Maryland, which is known for the crabs from the Chesapeake.........but you all can have those damn bottom dwelling sea spiders. I'll stick to the four-legged land-based moo-ing variety as food. Quote Link to comment Share on other sites More sharing options...
shepp Posted June 18, 2014 Report Share Posted June 18, 2014 (edited) I may be from Maryland, which is known for the crabs from the Chesapeake.........but you all can have those damn bottom dwelling sea spiders. I'll stick to the four-legged land-based moo-ing variety as food. Ron I'll send you all the Bambi-q and grass feed WI beef you want for bottom dwelling sea spiders:) Wash, 7-10 min until orange flip and baste often Edited June 18, 2014 by shepp Quote Link to comment Share on other sites More sharing options...
washguy Posted June 23, 2014 Report Share Posted June 23, 2014 Ribs tonite.... changed up the smoke.....rubbed em last nite....mustard,cabellas sweet rib rub,salt lick rub, and brown sugar so,today its raining...awesome...we need it....didnt fire up the smoke daddy for the GM...but changed up temps and time...i like low and slow,but maybe ive been too low....so today 275 for 3 hours.....put the racks in foil....put squeeze parkey on top and a lil apple mango in there and only foiled for 45 mins....perfect....layed back on spritzing...not so much today and had a great bark.....nice tug on the bone too :) Wash Quote Link to comment Share on other sites More sharing options...
sketch Posted June 23, 2014 Report Share Posted June 23, 2014 I gotta learn bark that looks great wash! We're thinking the same ribs!! Quote Link to comment Share on other sites More sharing options...
sketch Posted June 23, 2014 Report Share Posted June 23, 2014 (edited) 2x post :) Edited June 23, 2014 by sketch Quote Link to comment Share on other sites More sharing options...
washguy Posted June 23, 2014 Report Share Posted June 23, 2014 (edited) Sketch you need two things for bark.....smoke and a rub....and a lil sauce if you wish at the very end of the cook...... if you got the bark no sauce needed on top :) Wash Edited June 23, 2014 by washguy Quote Link to comment Share on other sites More sharing options...
Dane Armory Posted June 24, 2014 Report Share Posted June 24, 2014 Ok. You back yard chefs do you have a recipe for this : Quote Link to comment Share on other sites More sharing options...
gnatshooter Posted June 24, 2014 Report Share Posted June 24, 2014 Hm. Boneless pork rectums. Does that mean you can get 'em cheaper with the rectum bones still in them? Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 24, 2014 Report Share Posted June 24, 2014 (edited) Clean em then fry em and sprikle some salt, there is this : http://wmbriggs.com/blog/?p=2926 Edited June 24, 2014 by unforgiven Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted June 24, 2014 Report Share Posted June 24, 2014 Used to be if you removed the bone then the meat was "boned". Mike...you sure those aren't boned pork rectums? Quote Link to comment Share on other sites More sharing options...
gnatshooter Posted June 24, 2014 Report Share Posted June 24, 2014 Used to be if you removed the bone then the meat was "boned". Mike...you sure those aren't boned pork rectums? Yeah, you may really want to do a "rack of rectums" with the bones still in LOL Quote Link to comment Share on other sites More sharing options...
washguy Posted June 24, 2014 Report Share Posted June 24, 2014 I like my Q bone in.....rooh ro...that didnt come out right...but you still got to rub em...right? :yup: Wash Quote Link to comment Share on other sites More sharing options...
Dane Armory Posted June 25, 2014 Report Share Posted June 25, 2014 Bet even with your secret BBQ sause it will still taste like A$$ ! Quote Link to comment Share on other sites More sharing options...
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