Big thunder storm rolling through today and this evening. Then sunny and in the mid to upper 80's. Here's what's available at my usual fish monger place.....thinking snapper and/or a whole branzino...
Weather supposed to be fantastic this weekend....what's on the menu
- Thread starter Fijimn
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First camping trip of the year. Everything made on a griddle or in a smoker.
I assume invitations will be sent out selectively...
OP's mom is coming over, so smoked butt, some fat breasts, maybe a little roast beef, tuna...we'll see how it goes.
My wife signed us up to get pictures done at a public park up in Michigan.
Kind of surprising considering how afraid she's been that anyone and everyone might have COVID and that it was going to kill her and all our children.
Kind of surprising considering how afraid she's been that anyone and everyone might have COVID and that it was going to kill her and all our children.
Two racks of spare ribs set to go on the Weber tomorrow.
It's a Houston tradition to take family pictures in blue bonnet fields at this time....
Fully vaccinated tomorrow. Going to a house warming backyard BBQ and Crawfish Boil at a friends house in the Heights tomorrow night.
I might pick up some mud bugs. Rose’s has jumbo size mix for 3.40 per pound
That looks so fantastic. Do they really catch all of that right there in the Gulf by Houston?Big thunder storm rolling through today and this evening. Then sunny and in the mid to upper 80's. Here's what's available at my usual fish monger place.....thinking snapper and/or a whole branzino...
Same here except change Weber to a Pit Boss vertical pellet smoker and tomorrow to Sunday unless the weather looks better Sat.
I haven’t decided what style I’m going to do them in yet. I’ve got the ingredients necessary to do them as either 1) Memphis Dry Rub with a tangy Memphis style sauce on the side, 2) Saucy St. Louis style, 3) Competition style with the “lacquered bark” and sweeter sauce on the side, 4) Cuban style pork ribs with mojo criollo marinade and then a guava sauce for the side, 5) Greek style pork ribs with some tzatziki sauce on the side, 6) German style smoked pork ribs with sauerkraut, 7) Filipino style Pinoy pork ribs with banana ketchup sauce, or 8) standard Coca-Cola pork ribs.
The speckled trout, snappers, flounder, red fish, pompano, drum and catfish yes. The packed crabs come from Mexico. But she has live crabs from the gulf during seasons. Oysters
Yeah, that's some good sheet right there. They also have beautiful salmon and yellow fin tuna.
Any of the variations on the original recipe posted by Coke back in the day (same time they did Coca Cola Chocolate Cake). The original version was actually boiled from what I understand and then finished under the broiler with sauce. The later 50s and 60s versions used low heat oven baking in foil or a casserole dish and then finished under the broiler. I do a modern version using sous vide and then finishing either under the broiler or do a short high heat smoke and then finished under the broiler.
This would be a take on the original boiled recipe.
Recipe for Coca Cola BBQ Ribs
This is the ONLY rib recipe you will ever need. These Coca Cola BBQ Ribs are sticky and sweet. Absolute perfection in my book!
flavorite.net
This would be a take on the 50s-60s baked recipe
Easy Coca-Cola BBQ Ribs
Easy Coca-Cola BBQ ribs, which are slow-cooked in the oven for 4 hours with a simple, tasty dry rub and then smothered with a smoky layer of homemade cola BBQ sauce. Recipe created by James Hung for Ontario Pork from Toronto, ON
www.ontariopork.on.ca
My version is to sous vide the ribs in a dry rub with a can of Coke for 12-20 hours at 150 degrees. The shorter the toothier they will be and at 20 hours they’re fall of the bone. Usually I determine the time based more on my schedule than preference. Then after add the sauce from the original and broil until you get a nice crust or alternatively you could smoke at 350-400 until getting similar results.
