best thread on pfa.
best thread on pfa.
fyp.Originally Posted by danzo
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Found a meat dish that 408mike could make (at 1m27s)
He would fail miserably making that. C'mon you know better.
Two most viewed threads on PFA as far as I can tell.
The first I suspect was a contrived dupe post by Druff to drive traffic to site. The second is a true phenomena and is now the best thread on PFA.
HOW TO CLEAN METH OR COKE QUICKLY AND EASILY
55,300 views
You Most Likely Can Afford - Super-Moist Food Porn
32,300 views
Bryan Micon is now claiming to have predicted the success of Super Moist Food Porn
"There was nothing that pointed towards Super Moist Food Porn being big fucking news back then, no signs or signals at all. This thing is super polarized because if it was going to boom it was going to boom big. At that point it was either going to die and drop to zero or have a huge run up, and that’s what happened,” Micon said."
The reclusive WillieMcFML could not be reached for comment.
Recently charged with shop lifting steaks at Safeway. Willie's court appointed attorney pointed out that theft is not considered fraud.
Got pizza earlier tonight and will be eating off this for a few days.
did you try to sneak something via photoshop or does that mushroom really look like a cock and ball(s)?Got pizza earlier tonight and will be eating off this for a few days.
edit:
sauce on inside edge of box in upper right
half a square to the left
still haven't found drexel's ass
Last edited by WillieMcFML; 12-22-2013 at 10:21 PM.
Nah, took the picture with the phone and sent to my email to upload. I never really noticed the mushroom cock and balls but I see what your saying now.
The Famous vegas1369s' Rib post.
Let me preface this by saying I have been messing around for many years with the best way to make ribs without a smoker, I feel this is it.
I like St Louis, but there really is no beating baby back, so get baby back when possible. Also, I have been using a spice I am loving, and highly recommend...
Wash off your ribs, dry off and then remove the membrane. Trust me, this makes a difference. A lot of people don't do it, but to me it's important as it allows the meat to soak up your spices.
Quick how to if you've never done it before...
Lay out your ribs on a large cutting board, bottom side up, and rub olive oil all over them, leaving no spot untouched. Generously put a layer of the spice all over the rib, again leaving no spot untouched. Pat the spice in, basically pushing it into the meat.
Let it sit for about 10 minutes.
Set up a cooking pan, line it with tin foil and if you want you can spray a layer of some Pam Bake to keep the ribs from sticking.
Flip your ribs into the cooking pan...
Then cover with olive oil and then your spice again, then pat the spice into the meat...
Bake at 250 degrees for 4.5 to 5 hours depending on how thick your ribs are. After 4.5 they will be done, but a little more in the oven never hurts.
At this point I like to cut each rack in half as it makes the ribs much more manageable on the grill.
Heat up your gas grill, get it nice and hot, then turn the flames on low. You want your ribs to sizzle on the grill when you throw them on, but you want to avoid a fire down below, so you turn your flames down once the meat hits the grill.
Throw the ribs on the grill bottom side up, for about 10 minutes. Basically you are charring the outer part of your ribs. A little fire doesn't hurt, but don't let the ribs sit in a flame too long, they burn fast. Close grill top to get the smoke going, but be careful no fire starts.
After 10 minutes flip them over meat side up, then generously coat with your favorite BBQ sauce. I've been using Famous Dave's lately, they actually have damn good sauce as far as what you can get in the super market. Close grill top, and let that smoke soak in again.
Cook for another 10 minutes and you are done. Best fucking ribs ever.
Last edited by vegas1369; 12-23-2013 at 12:13 AM.
i prefer baby back ribs also and have to get some of that molasses and bacon seasoning
it's hard to cook a good rib, you don't want it chewy but you also don't want it to just fall off the bone
you have to hit that sweet spot where it's tender but still firm enough where it leaves bite marks
...and that's really hard to do, at least for me
i think you have to let the ribs cool and then reheat them (steam or barbecue)
Last edited by WillieMcFML; 12-23-2013 at 12:29 AM.
This technique will achieve exactly that.
I usually do let them cool for about 10-15 minutes once I take them out of the oven. Put it this way... By the time I throw them on the grill I can grab the pan they were cooked in without a cooking mitt.
That's pretty much exactly what 408Mike told me to do when I asked him what was the best way to prepare ribs. Great minds think alike I guess.
Edit-- Ignore that shit. We were talking about the best way to remove your bottom ribs. My bad.
Coming tonight.....bacon mushroom melt
I want one of these but I can't find them in any of the stores around here and I refuse to pay their ridiculous shipping fees. I foresee burgers stuffed with sauteed mushrooms and smoked gouda or havarti in the near future.
I used to make mushroom and swiss burgers like those like 20 years ago, before they had a contraption to stuff the burger for you. Just make a hollowed out thin patty with the sides built up, fill the middle and put a thin patty on top and pinch the edges together to seal it. Shipping charge saved.
If you don't use muenster you are missing out.
First, go do yourself a favor and buy some of this
Do some of this (not the bag crap)
And have yourself some of this
Add some jalapeños at the end and it is perfect for football games.
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