he even put it in quotes for ya
he even put it in quotes for ya
Originally Posted by chinamaniac
Skillet "Madame" $14.00
house herb ham, gruyere, arugula, truffle custard, fried egg on challuh
if not for the paper condiment cups
I actually like these and we had a discussion about it. They brought out ketchup and 2 other dipping sauces for the fries.
I bet they save Ketchup by doing this as well. Ketchup is probably the most wasted food item in the U.S. So many people grab a bottle and squeeze the shit out of it and use like 20 % of what they pour.
Lettuce and other vegetables is prob up there as well because so many people start diets and it just rots in their fridge
I rarely buy pizza hut maybe once a year but when they email me a 50% off coupon for my entire bill I channel I decide to be a fat ass and buy enough food to last me like 4 days.
Well you did manage to not order the fucking hot dog crust pizza, so you got that going for you.I rarely buy pizza hut maybe once a year but when they email me a 50% off coupon for my entire bill I channel I decide to be a fat ass and buy enough food to last me like 4 days.
Sometimes I read shit like this online and I say no fucking way...... But this one I can see. I might actually try this.I've learned quite a few things from these boards over the years, but the one thing that I can say 100% changed my behavior is the English muffin instead of the hamburger roll.
I may occasionally still pick up some potato rolls for burgers, when the mood hits, but the house standard is now the English muffin.
You guys get nit picky over Marty using quotes?
Since when is this site that nit picky. I thought it was a pretty funny since elis or whatever the hell you said it was would be the definition of a craft rootbeer
I might even put in the quotes myself because I've never heard that term applied to rootbeer.
Edit: now I'm Hella confused. WillIe says, "he even used quotes."
What else was wrong with his post from yalls perspective?
Last edited by Brittney Griner's Clit; 06-24-2015 at 07:15 PM.
was talking about rbc using quotes for "craft" root bear
wasn't talking about marty, pickles
you make my head hurt, please don't derail the best thread "on-line"
was talking about rbc using quotes for "craft" root bear
wasn't talking about marty, pickles
you make my head hurt, please don't derail the best thread "on-line"
You made a post making it sound like the quotes were the secondary cringe worthy part of Jewdonks post.
It's time to give you freaks a lesson in how to make great tasting fall off the bone ribs. I'm not sure if you can afford them or not, but if you can you will be glad you have a job.
First you go out and get a rack of ribs. I prefer baby back but I'm not prejudice against St. Louis. Open up the package and dry that shit off. Now comes one of if not the most important steps of the process. Flip that slab on its back. When you do you will see a membrane layer of skin like consistency. If you don't rip that shit out it acts as a layer between the rub/sauce and the meat. Fuck that - rip that bitch out so you can get the most tender and flavorful ribs. It can be a bit of a pain in the ass but the easiest way is to start and one end of the rack with a paper towel and slowly peel it off. Once you get it started use the paper towel as a grip and slowly peel it off like its wallpaper. The first time you do this you quickly figure out why removing the membrane is a good idea. See that sting above the rack below? That's the membrane and now that's it's removed you can see the exposed meat on the underside.
Next up is the rub. This is the seasoning you use on the ribs. I prefer Rendezvous personally but really the way to go in my opinion is any red peprika based rub.
Now that you have a rub selected rub that shit in. This isn't rocket science folks.... Rub it in good on both sides so that it takes on the red color of the rub. You don't want it caked on (although I'm a little heavy handed in the example) but you definitely want it covered.
This is when people start to get a little nervous but trust me when I say it that this is the way to go. Get an industrial plastic wrap setup at your local wholesale club and wrap up this bitch in plastic wrap.
Now try and be patient. It's Thirsday night for Christ sakes. Good BBQ takes time and is best enjoyed on a Saturday afternoon with good craft beer. Throw this bitch in the refrigerator till 8AM on Saturday Am.
I'll be back to show you how the rest is done.
Betty crocker faggot I would have never clicked in here again but you raped me and I check my rapes.
I still don't understand what your first problem with the post in question is if the quotes were your secondary problem.
Take more pics of your fuel and keep deflecting instead of admitting you made a mistake.
wtf are you even talking about? i never raped you, i don't even know what that means. you weren't even part of the conversation until one of the voices in your head misread something and decided to chime in
limit your schizo verbal diarrhea to other threads please
*ahem*
Last edited by WillieMcFML; 06-26-2015 at 01:00 AM.
It's Saturday AM folks. The ribs were pulled out of the fridge at 8:15 and brought up to room temp after sitting for an hour. Next step wrap that shit up in tin foil.... And yes leave the plastic wrap on. Make sure the tin foil is nice and tight. When you are done you will have the ribs membrane removed in rub. It will be wrapped in a plastic wrap layer so no moisture can escape. And on top of that you have a foil coating. These ribs aren't seeing any outside air.
Now get your oven going and pre heat it to 220. Place the ribs on a metal sheet and in the oven they go for 3 hours. Ribs in at 9:15.... Be back at 12:15.
Oven??? Youre not going to smoke those bad boys?
No smoking. This method doesn't require a smoker. That's by even you can afford fall off the bone ribs.
Oven??? Youre not going to smoke those bad boys?
Now that it's noon it's time for the next step. Open the craft beer. Palm Beach county now has three breweries operating. One tha just opened a month ago has a fantastic IPA. Copper point brewery.
Now that the beer has been poured it's time to fire up the grill. Give the grates a nice coating of oil and l adjust the flames to get it to a constant 275 degree temp.
Don't be afraid to throw in some M&M cookies
This is about keeping the ribs moist. "No outside air" spoke to that.
Oven??? Youre not going to smoke those bad boys?
The plastic wrap is interesting. I usually just double or triple wrap with aluminum foil. Aside from the obvious concern about melting, most plastics leach chemicals. Remember the whole BPA issue with plastic baby bottles? Most plastics leach hormone like chemicals and all kinds of smells. Gonna appreciate the original move but skip this.
The thought of dealing with the membrane is often enough to nix the ribs. If you aren't removing the membrane just buy a steak and move on. The paper towel trick is so obvious now. You can never get a grip. Game changer. Great tip
Last edited by Sanlmar; 06-27-2015 at 09:31 AM.
I've read up on the matter. So long as you keep the temp to 220 you are in no danger. It's not hot enough to come close to melting the plastic. I mean if you plan to cook ribs every night of the week for the rest of your life I'd skip. Once in a while it's fine. I'll see if I can find some links that support this and post, but it's legit.This is about keeping the ribs moist. "No outside air" spoke to that.
The plastic wrap is interesting. I usually just double or triple wrap with aluminum foil. Aside from the obvious concern about melting, most plastics leach chemicals. Remember the whole BPA issue with plastic baby bottles? Most plastics leach hormone like chemicals and all kinds of smells. Gonna appreciate the original move but skip this.
The thought of dealing with the membrane is often enough to nix the ribs. If you are removing the membrane just buy a steak and move on. The paper towel trick is so obvious now. You can never get a grip. Game changer. Great tip
So the ribs are done. They are moist as can be. You can see on the underside the meat has already started the process of pulling back from the bones.
Now it's time to paint the ribs in sauce. I prefer the pairing with the rub with the rendezvous BBQ sauce. It's a vinegar ketchup based sweet sauce. The best way to describe it is for anyone who has ever had a Boston Toast beef sandwitch. It's that kind of sauce like they use a Kelly's roast beef.
On the grill they go.... 40 min on the topside, 20 on the bottom.
There are currently 1 users browsing this thread. (0 members and 1 guests)
Reply With Quote
