Those look gorgeous! Any chance of some estimated proportions of the marinade?

I actually prefer flats but when the only 2 packs of wings in the store are drummies you make do!

WRT to the sauce it’s something like an inch of ginger, half cup of soy, 2 tbsp gojujang, 1tbsp rice vinegar, lime, sesame oil and a maybe 1/4 cup olive oil. Those are wild ass guesses though. Just tinker with the ratios until it tastes good.

If it’s too salty more oil or some brown sugar, too sweet more lime or rice vinegar. Just keep tasting until you like it. Not spicy enough? Sriracha , not enough umami? More hoisin.

Ribs are done.

ha! Thanks for posting the image, I wasn't remotely close to that recipe

I assumed it would be more like what you wrote but I was guessing it was plain or cider vinegar, sugar, salt, maybe some cloves, blk peppercorns and possibly a clove brought to boil then poured over the onions that are in a mason jar, put the lid on and flip upside down

gonna have to find a Mexican coke give that other on e a try

Those look exceptional nit

Its a mixture of feelings, I don't really get mad as I'm pumped I have people willing to pay so much for my houses plus I'm relieved of the responsibility of owning an expensive house, its their money & they now own it, so who am I to have any say in what they do with the house once its theirs?

Given I never built that many houses per year, our quality, aesthetic & the fact we had a nice following of people lined up to try and buy anything we built, it always made me wonder, after waiting so long to get one of my homes, why change it and spend more money in the process?

It just left me scratching my head wondering why they wanted to buy my house in the first place but I'll never complain or get mad at folks who believed in us enough to buy our homes.

My problem is I wanted to be proud of every single thing I built, making each one a piece of art.

I heard one of the directors on the reality show Project Greenlight sum up the tension between art and budget/profit well, he said something to the effect of:

"Having been in this business for a while, I've come to realize you have to crank out a lot of **** to pay the bills but if you're lucky, every once in a while you get to make something you're really proud of"

Given the market I've worked in has BOOMED since the day I got into it, I could have gotten rich with the attitude above but I always opted for building something I could be proud of but I really cant complain because we still made money and I believe we left any area we worked better than we found it.

Flats 4 lyfe

Well yeah, however I think for grilling drums are maybe as good or possibly better. However buffalo style fried, flats all the way.

So you want your dream kitchen in the bunghole of Texas towns?

I said minus the Dallas part.

Touchee. And your ribs look smashing.

Seriously, you thinking about making Houston your forever home?

Made a god dang Coconut Cream Pie





A little loose, but a lot tasty.

i love me some gal dang coconut creme pie!

Um heck no, at least I hope not. If it would be anywhere in Texas maybe way out to West Texas.

Ribs are done.

Get an instant pot. Seriously. You can cook a couple racks and then finish on the grill or under the broiler -- takes less than an hour total. They are fantastic! (And I use apple cider vinegar mixed with broth as the liquid.)

I picked up an Insignia Air Fryer last night that has great reviews and doesn't seem to be ginormous. Still available if interested. $50 w/ free delivery down from $120.

Air fryers are the bomb, get some chicken wing (flats) ASAP it will blow your mind

This is the exact reason I’m not buying one. I’ve put on enough pounds working from home.

we have them once a week it seems. salt, pepper, dusting of garlic powder. pat them dry before seasoning and cooking. start skin side down and flip halfway. drizzle of whatever sauce after cooking.

How does an “air fryer” work? Is it just a tiny, extra hot, convection oven? Could you get the same effect in a regular old convection oven?

yes it's a mini convection oven but the smaller size and shape improve hot airflow over the rack (at least better than my full size convection oven). ours goes 400* max.

Yeah air fryers are A+++ would gorge again

https://thewirecutter.com/reviews/best-air-fryer/

After reading that I went with the Cuisinart convection toaster oven. Was kind of turned off by the space pod looking plastic blobs. This matches the other appliances and will double as an extra oven during holidays and high volume dinners. I have plenty of counter space so that wasn’t an issue. So far it’s great. It toasts bread amazingly and the quick convect is great for anything “air fried”. Also its very useful with small batches of food for my 21 month old, instead of waiting for the big oven to heat up.

Fun fact: I once blew out an entire Architect's office using the toaster oven.

Focaccia with herb oil