Thanks. I have had a roll of the red butchers paper sitting for a month, so glad I get to use it. I miss having a butcher to go to. Would kill to get a chunk of pork belly.
Anybody been doing any grilling or bbq'ing?
- Thread starter slimcake
- Start date
Thanks. I have had a roll of the red butchers paper sitting for a month, so glad I get to use it. I miss having a butcher to go to. Would kill to get a chunk of pork belly.
Grant Hoar
New member
Friday went on a charter out of Kenosha on Lake Michigan with some friends. Saturday and Sunday had meals of fresh grilled lake trout, with leftovers for lunch today.
Three more packages of lake trout and salmon in the freezer for another couple weekends in the near future.
Three more packages of lake trout and salmon in the freezer for another couple weekends in the near future.
It is estimated that on the July 4th long weekend more than 155 million hot dogs are consumed in the United States. The July 4th weekend is the biggest hot dog consumption day of the year in the United States.
....and I never met a hot dog that I didn't like, sign me up!
Speaking of hot dogs, I recently bought one of these packages — purely by accident:
Beef Brisket hot dogs?
("Private Selection" is a Kroger brand, offered to compare with gourmet brands or regional brands that may be considered more upscale than the standard Kroger brand products.)
I have experienced many brands of hot dogs from the regular grocery store shelf, ranging from underwhelming to disappointing and I sure am no a "hot dog connoisseur", but short of buying hot dogs from some upscale charcutier, those were absolutely the best hot dogs I've ever had!
Highjack Warning
A Timely message for the week of the 4th of July. But be warned, you may have this jingle bouncing around in your head today from 45 years ago this summer.
Gary
A Timely message for the week of the 4th of July. But be warned, you may have this jingle bouncing around in your head today from 45 years ago this summer.
Gary
WorkHardPlayHrd
Active member
Love it Gary!
snomoman
Active member
I am taking your advice slimcake and soaking my ribs in apple juice for the day prior to smoking, I was wondering if anyone has any tips on removing that membrane skin on the underside of the ribs, also what smoking chip flavors that you prefer for ribs, I know it’s personal taste but just throwing it out there
thank you in advance
Get under it with a small sharp knife. once you have it started grab it with a paper towel. It's just like a stubborn decal, you want to avoid ripping it! It just takes practice. If there are a few small pieces still on it won't hurt anything.
Yes, get a small area started with a knife and then sprinkle that area with table salt. It gives the fingers some traction.
Failsafe fall of the bone ribs that works for me... large pan, racks of ribs (good ribs starts with good meat the fresher locally sourced the better) , remove membrane let sit with favorite rub, for a little spice use Slap-ya-mama seasoning, pour enough beer in bottom of pan about 1/2" deep, lay ribs in, cover ribs with thick cut smokehouse Applewood smoked bacon, cover with foil tightly, place in oven at 250 degrees for 4 hours, remove finish ribs on grill or open fire with favorite BBQ sauce just long enough to caramelize the sauce ( our favorite.... we mix 2 fat guys smoky and spicy ) can eat these even if you had no teeth or tongue yummmm
neglected to mention sorry.... remove bacon before saucing and grilling was just there for flavor.
neglected to mention sorry.... remove bacon before saucing and grilling was just there for flavor.
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Marinated Sirloin KaBobs. Kinda hot out there around the grill today but it was worth it! Cooling off with some watermelon and lemonade for desert.