Skip to comments.FReeper Canteen ~ What's Your Favorite BBQ? ~ July 3, 2007
Posted on 07/02/2007 6:00:57 PM PDT by laurenmarlowe
Haven't seen this brand before, must check it out!
Now I kinda figured you would say that, LOL! :o)
Yes it is. You parboil them first to make them juicy and tender, then BBQ them, just until the sauce gets a little brown and crispy. You don’t have to leave them on the grill so long that they get dry and tough.
Sounds awesome! Thanks for the tip!
It was a lushious day... Supposed to be in the upper 90’s later this week.
The cicada’s have been buzzing for about 2 weeks..I think August is going to be mild.
Mom lore...6 weeks from the first cicads buzz until a change in the weather...
It’s regional, made in Iowa, so may be hard to find. I love the stuff. They do have hotter and spicier or western style and a couple other variations, but I like the original best.
Howdy there stephenjohnbanker! It’s great to see you.
Hiya Tazilla....long time no see!
All is well in your world?
Annyonghaseyo, fellow redhead!
Evening Old Sarge!
Thank you for this evening's thread dear Lauren! *Hugs*
Am I that predictable?! LOL!
I make my own Bar b Que Ribs and sauce. I will match them against any body else's and will rarely come in second place. They are tender, flavorfull and not dry.
I spent a glorious Saturday at the park with the re-enactors - several ferocious battles and everyone had fun!
8 medium ears of sweet corn in husks
1/3 cup butter, cubed
1/2 tsp minced garlic
1/4 tsp salt
1/4 cup grated Parmesan Cheese
Soak corn and kitchen string in cold water for at least 20 minutes. While that’s happening, in a saucepan combine the butter, garlic, and salt. Heat over medium heat until butter is melted; set aside 2 TBS.
Carefully peel back the corn-husks to within 1 in. of the bottoms; remove the silk. Brush with the remaining butter mixture. Re-wrap corn in husks and secure with the wet kitchen string.
Grill corn, covered, over medium heat for 30 minutes, turning over 1/4 turn about every 6 minutes. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with Parmesan cheese and serve.
ain’t she sweet????!!!!!
Howdy Connie! *HUGS*
Thank you for the Tribute To Our Troops!
Good evening, m’dear!!
Howdy MA! *HUGS*
Good evening to you NormsRevenge, thank you for stopping in.
BBQ pork sandwiches sound yummy!
Ribs — any sauce, any rub, anyway.
No— wait -— sausage, any kind, any way.
Nah -— ribs, any sauce, any rub, anyway.
How about a mix of ribs and sausage??
Thanks for the heads up Sandy...the calendar is my friend when I remember to look at it!!:)
Barbequed pork with a sauce named “Kikkoman Steak Sauce.” I have to go to the Chinese market to buy it. The local American markets don’t carry it. The main ingredient in the sauce is apples.
Evening TAZ! *HUGS*
Big fan of ‘tater salad too. YUM!
Evening Triggerhippie, thanks for stopping in.
We have Sonny’s here too, great BBQ. WOO HOO!
ROTFLMAO! Poor R2....doomed to be a smoker for the rest of his life!
And thank you for that tip too!
pierce’s pitt is melt in your mouth delicious!
ryan and i brought back 2 qts of pulled bbq
for sandwiches on our trip to norfolk last week.
We have some great Texas BBQ here where I am, but we also have a good Memphis BBQ restaraunt, awesome food!
Howdy there BBQ KING! LOL!
Evening monk, sounds like a yummy dinner!
My favorite BBQ?
Any BBQ that someone else cooks! :D
There is Johnny’s BBQ here that is darn good.
Thanks for tonites thread lauren!
Good evening Ma!
Good evening Canteeners and Troops!
How’s everybody tonite?
Mr B came home with a dozen lovely roses for me!
I cooked him shrimp alfredo on fetticine..
A nice evening!
Now to BBQ
I love all kinds of BBQ, but my favorite meal from the grill is steaks done Pittsburgh style, with little red taaters and asparagus on the side..
Topped off with a nice red wine!
I’m in (and out) for abit!
Hugs alla round!
BBQ without beer is like....Hell.
A pork BBQ sammitch with pickles and onion on it sounds very good
Now THAT’S a tool kit. WOO HOO!
Now I cook most of my meat except burgers, and special recipes, in the oven at 275 with a little water in the bottom in a heavy dutch oven with a tight-fitting lid, don't do certain meats like turkey and large hams that way, well worth the wait. Read about it in the paper for an Italian beef recipe which I also happen to like. Works great on that Hormel Cure 8? ham and smaller sirloin tip roasts.
But I'm hungry enough for ribs now, I'd try yours if you don't muck them up with the wrong sauce. If it weren't getting late, I'd run and get one of those sandwiches. RIGHT NOW! Their ribs aren't as good any more, but they are hickory-smoked which I do like.
Naaaaaaaaa, hehehehe! :o)
I’ve tied a knot in my rope and I’m hanging on.
Let’s see. for BBQ, I like doing up some tri-tip. I get it a couple days in advance and tenderize it with Adolphs, keeping it in a Ziploc in the fridge. When ready to cook, I give each side a coating of Woody’s Cook-In Sauce ( hard to find here anymore, and I bought the last 8 jars I found) Sear both sides of the tri-tip over coals ( having first removed the fat-padd on it and sliced the membrane under the fat repeatedly) till brown, then rack the coals down to the bottom of the BBQ and cook for roughly 2 hrs, basting and turning every 15 min or so, till it’s as done as you want it. Slice and serve with BBQ sauce of choice, the Woody’s is NASTY if eaten uncooked. I like Stubb’s extra spicy sauce, and it’s great on fries, too.
For fast grilling, nothing like a good Rib-Eye.
Sounds like your anniversary has been wonderful.
We had grilled steak, asparagus, rice and salad.
Hubby bought a new George Foreman grill today and had to try it! :D
Sounds like you had a fab day...
Good on you.
I've tried Johnsonville which I thought it was, Bob Evans, several different brands, can't find it.
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