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Wanted: Someone To Eat Ribs And Travel The Country, Salary: $5,000 A Week
CNN via 5newsonline ^ | 06/17/2019 | CNN

Posted on 06/18/2019 8:23:40 AM PDT by DFG

Summer barbeque just got a whole lot tastier.

Reynolds Wrap is looking for someone to travel across the United States in search of the tastiest ribs. If the savory barbeque wasn’t enough, they’re also handing out a $10,000 check to go along with it.

“If you don’t mind being paid to taste some of the most delicious BBQ ribs across the country, posting envy-inducing pictures of your food and falling asleep every night dreaming about your next rack of ribs, then you could have what it takes to be the next Reynolds Wrap® Chief Grilling Officer,” the company states in a news release.

(Excerpt) Read more at 5newsonline.com ...


TOPICS:
KEYWORDS: aluminumfoil; bbq; reynolds; ribs
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To: Larry Lucido

That does look good.

You can tell a real BBQ joint just by appearances.


21 posted on 06/18/2019 9:15:39 AM PDT by Responsibility2nd
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To: Licensed-To-Carry

We were in Luling a week ago. Went to City Market. At 5:00 in the afternoon.

Too late. They done sold out.

A true Texas barbecue joint has all the best meats. But you better get there while they have them.


22 posted on 06/18/2019 9:19:24 AM PDT by Responsibility2nd
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To: Responsibility2nd

Agreed.

And if it ain’t NY, it ain’t Italian.


23 posted on 06/18/2019 9:29:14 AM PDT by dp0622 (The Left should know if Trump is kicked out of office, it is WAR!)
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To: I want the USA back

8 hours a day- like any normal job- probably- 40 hours a week, two weeks 80 hours- $125 per hour


24 posted on 06/18/2019 9:29:34 AM PDT by Bob434
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To: DFG
Freddy made the best ribs.


25 posted on 06/18/2019 9:29:45 AM PDT by Yo-Yo ( is the /sarc tag really necessary?)
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To: dp0622

that’s turning into “If it aint Ny it aint Somalian” No thanks to obama


26 posted on 06/18/2019 9:30:40 AM PDT by Bob434
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To: DFG

Hi.

Tell Reynolds company that the best ribs (among other cuisine), are found at Jr’s in Atlanta, near Grant park and Kojacks on Gandy at Bayshore in Tampa.

I have a PayPal account.

5.56mm


27 posted on 06/18/2019 9:36:23 AM PDT by M Kehoe (DRAIN THE SWAMP! BUILD THE WALL!)
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To: dfwgator

LOL.

5.56mm


28 posted on 06/18/2019 9:38:28 AM PDT by M Kehoe (DRAIN THE SWAMP! BUILD THE WALL!)
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To: Spirochete

:: Just because it’s smoked in Texas doesn’t make it “Texas Barbecue”. ::

Well, that goes without sayin’, Spirochette.
By definition barbecue ain’t smokin’ no matter what state yor in...

In Texas there are 3 kinds of open-fire cooking:
1. Grillin’...hot and fast (450-500).
2. Barbecue (BBQ)...long and slow over medium low heat (325-275). Only the vapors of the firewood used flavor the meat.
3. Smoking...really long over low heat (250-225) using the smoke from specific hardwoods to flavor the meat.

BBQ and smoking are world’s apart, partner. But you know that, right?


29 posted on 06/18/2019 9:43:49 AM PDT by Cletus.D.Yokel (Did you know that the C_A is the largest venture capital source in the world?)
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To: Responsibility2nd

Texas bar-b-q used to be made in open air pits with big metal tops that were raised on a counterweight. Two of the best were the one in Mason and one on the top of the hill on 281 looking down at New Braunfels. Strictly one man operations. No buildings, just the pit and some outdoor tables and chairs under the stars and a big old oak tree.

They’d butcher a whole cow so sometimes you’d get steak as well as ribs and sausage based on whether it was a German, Polish, or Czech area. Served on a piece of butcher paper with pinto beans in a cup, half an onion (raw) and half a loaf of bread and all the Jalapenos you could eat.

You had to bring your own beer mostly, which in them days was Shiner, Lone Star or Pearl. Period.

Still some good pits around, but all in real buildings nowadays.


30 posted on 06/18/2019 9:49:23 AM PDT by wildbill
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To: Cletus.D.Yokel; Responsibility2nd
BBQ and smoking are world’s apart, partner. But you know that, right?

I like lean brisket Hickory or Pecan flavored; bbq or smoked. Spicy sausage, too. As long as it's Texas-style.

If it's served with sweet BBQ sauce, or, white potato salad (mayonnaise / Miracle Whip), or Boston baked beans, then it's NOT Texas-style regardless of technique.

31 posted on 06/18/2019 10:02:06 AM PDT by Spirochete (GOP: Gutless Old Party)
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To: DFG

Travel around the country and eat ribs. OK, seems a little steep but I’ll pay 10k...oh wait. They’re gonna pay me???


32 posted on 06/18/2019 10:02:19 AM PDT by pgkdan (The Silent Majority STILL Stands With TRUMP! WWG1WGA)
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To: DFG

This thread has been done a number of times over the years

Is it true or legend


33 posted on 06/18/2019 10:03:23 AM PDT by wardaddy (I applaud Jim Robinson for his comments on the Southern Monuments decision ...thank you)
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To: Larry Lucido
Just go straight to Tyler, Texas.

Been to Stanley's. Darn Good.
34 posted on 06/18/2019 10:05:57 AM PDT by Jagermonster ("God is love, and he who abides in love abides in God, and God in him." 1 John 4:16, NKJV.)
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To: Spirochete

Permian Basin is pecan country! Pecan is great.
Fruit wood for pork.


35 posted on 06/18/2019 10:08:44 AM PDT by Cletus.D.Yokel (Did you know that the C_A is the largest venture capital source in the world?)
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To: DFG

BBQ

the never ending rivalry

There is no answer


36 posted on 06/18/2019 10:27:00 AM PDT by wardaddy (I applaud Jim Robinson for his comments on the Southern Monuments decision ...thank you)
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To: Pollard
Don't mean to burst your bubble but I grew up in KC and learned to make the best baby back ribs you will ever have.

The key is in the quality of the meat, patience, and smoking them bad boys with Hickory. When finished, sauce is the boss.

My BBQ baked beans are through the roof with bacon and molasses and my greens are top notch, using smoked turkey leg instead of ham hocks.

You haven't had bbq ribs until you've tried mine.

Smoke On!
37 posted on 06/18/2019 10:31:14 AM PDT by Tommy Revolts
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To: Tommy Revolts

Yup, I’m in Missouri and have plenty of hickory here on the property. Cherry too. After the first few hours, the meat has taken about all the smoke it can so I start mixing in oak since it lasts longer.

I actually prefer regular ribs but trimmed to St Louis style. Sometimes I buy them that way, sometimes I trim them myself. The dogs get most of the trimmings.

I suppose you’ve heard of smokingmeatforums.

Haven’t done beans yet but plan to. I do smoked salmon once in a while when I find salmon on sale. Smoked our spiral cut ham for Thanksgiving just to give it a bit more flavor and offset that sweet.

I’ve just about got the place fenced in and plan on getting a few small pasture type pigs. Then I’ll need to do a cold smoker setup for homemade bacon.


38 posted on 06/18/2019 10:40:38 AM PDT by Pollard (If you don't understand what I typed, you haven't read the classics.)
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To: dfwgator

BOL......


39 posted on 06/18/2019 10:43:34 AM PDT by Liz ( Our side has 8 trillion bullets; the other side doesn't know which bathroom to use.)
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To: All

40 posted on 06/18/2019 10:48:38 AM PDT by Liz ( Our side has 8 trillion bullets; the other side doesn't know which bathroom to use.)
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