sketch Posted June 17, 2014 Report 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!!!
DNP Posted June 17, 2014 Report Posted June 17, 2014 Inspiring is right. I can't help but drool every time somebody posts in here. Looks delicious Sketch.
washguy Posted June 17, 2014 Report Posted June 17, 2014 Lookin great Sketch....potato bomb.....kewl ! :) Wash
shepp Posted June 17, 2014 Report Posted June 17, 2014 Got some soft shell crab and grilled them, basted in olive oil garlic, obay, vinegar, orange peal and parsley
washguy Posted June 18, 2014 Report Posted June 18, 2014 Now thats what im talkin bout...my fav....drool way to go Neal. :) Wash
shepp Posted June 18, 2014 Report 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
sketch Posted June 18, 2014 Report 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!!
shepp Posted June 18, 2014 Report 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
washguy Posted June 18, 2014 Report 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
shepp Posted June 18, 2014 Report 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
Rsquared Posted June 18, 2014 Report 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.
shepp Posted June 18, 2014 Report 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
washguy Posted June 23, 2014 Report 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
sketch Posted June 23, 2014 Report Posted June 23, 2014 I gotta learn bark that looks great wash! We're thinking the same ribs!!
sketch Posted June 23, 2014 Report Posted June 23, 2014 (edited) 2x post :) Edited June 23, 2014 by sketch
washguy Posted June 23, 2014 Report 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
Dane Armory Posted June 24, 2014 Report Posted June 24, 2014 Ok. You back yard chefs do you have a recipe for this :
gnatshooter Posted June 24, 2014 Report Posted June 24, 2014 Hm. Boneless pork rectums. Does that mean you can get 'em cheaper with the rectum bones still in them?
unforgiven Posted June 24, 2014 Report 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
planeflyer21 Posted June 24, 2014 Report 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?
gnatshooter Posted June 24, 2014 Report 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
washguy Posted June 24, 2014 Report 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
Dane Armory Posted June 25, 2014 Report Posted June 25, 2014 Bet even with your secret BBQ sause it will still taste like A$$ !
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