You are killing the American spirit you commie!

im not positive but i dont think it gets hot enough for that to be a factor. Good question though. Ive heard of it being done before though so i assume its ok.

Actually it's a fridge that a school would use to house giant bags of milk with a spigot on the front. It's all stainless inside except for a couple plastic grommets that can be removed.

Go ahead and throw around the trailer trash comments you guys, but you'll be jealous when I post the first smoke ring.

The meat on the baby back ribs is the most succulent. IMO.

Will give this a crack, just went to my butchers & ordered some ribs will pick up tomorrow. Never cooked these before, but looking forward to it.

Country ribs are decent but kinda fatty, imo. At least they're cheap.

thinking about basing my ribs around this recipe.

http://www.lifestylefood.com.au/reci...baby-back-ribs

Yep, I think if it was made correctly the heat wouldn't be a problem. The smoker should work at a fairly low heat. One of these days I will get a hold of an old industrial oven to make a smoker. Had a friend do this and it was really effective.

I am on your side eme! Trailer trash of America, Unite!

Sounds pretty good. Short of a smoker, or some way of barbequing with indirect heat and smoke, then that can work well.

that seems like a good recipe...its essentially what i do although i finish with the grill because i like the charred flavor from it.

...although if you're going to make that sauce or braising liquid or whatever it is Id make a bunch and freeze it... thats a ton of ingredients for a one time deal.

my "quickie" no-cook BBQ sauce is:

ketchup
brownsugar
liquid smoke
worchester sauce
pepsi
mustard
s&p
chilli powder
onion powder
garlic powder
pepper flakes
paprika

the first 5 ingredients make up my grandmas sweet BBQ recipe...the rest is my version.


when i get lazy though i like using "Famous Dave's" brand sauce.

livin,

If you can find it when feeling lazy, then go with



That sauce might be hard to find in a store outside of upstate NY, but it's awesome. No HFCS, and fairly low sugar overall, but very flavorful. Their spicy chipotle garlic sauce is to die for.

yeah good point, never rly thought of that. Alot of veggies going in there, maybe I can cut that back a bit & just try to go for the sauce. I like the sound of ur sauce, I'm intrigued by the pepsi. However I'm a complete ribs n00b so that may be something thats standard!!

mirapoix is overrated imo....there i said it.
:ducks:

I had some cream cheese left over from my blue cheese, crushed walnut filling for Medjool dates so when I saw a small knuckle of smoked Sottish salmon in the Whole Foods case, I felt inspired to make a cracker spread.
I simply flaked it fine with a fork and combined it with three parts cream cheese, a little cayenne pepper and a healthy sliver of Kerrigold Irish butter and beat it into a smooth spread.
Great comfort food for a Scandie and other seafaring folk.
I passionately licked all the utensils spotless as if they were Scarlett Johansson.

M8,
I like the way you think

What is a good, high-quality (not too expensive) brand of balsamic vinegar that you would recommend?

Same questino for olive oil.

For your purposes (you have conceded elsewhere that you are culinarily challenged), you do not need the artisan balsamics made in Modena and Reggio-Emilia. Buy the industrial balsamics, (actual classification) that are mass-produced in Italy. The ones made near Modena and Reggio-Emilia are labelled Aceto Balsamico di Modena. Stick with these. Don't buy any foreign imitations to save a couple of bucks.
As for olive oils, I would imagine they offer tastings at a lot of gourmet shops in NYC.
Some of the California boutique olive oils are worth a flyer after you have acquired some sophistication, but the best Italian ones are available in your neck of the woods. Why look elsewhere?
You get what you pay for.

i love cooking with balsamic... i actually just tonight made pork steaks crusted with a balsamic/brown sugar/coffee rub and it was excellent.

although...
maybe i just dont have a taste for it but i think raw balsamic (and ive tasted a good one) tastes disgusting.

ive never seen it around here but im not adverse to using amazon if its coming with such a high regard.

you ever heard of famous daves?

http://www.famousdaves.com/

i love this place and i think their sauce is pretty killer.

love the good stuff. even on ice cream.

HH,
balsamic:
make sure it's a product of modena, and traditional.
the more viscous, the better.
if it's for salad dressing etc, the best isn't necessary.

olive oil:
extra virgin. product of spain or italy. the greener the more raw and olive tasting.
good stuff if you are eating it raw. cheap if it's for cooking.

There is a gigantic problem with Italian olive oils. Inspection is lax, and the inspectors can be sued and fined personally if overruled. It's a crazy system, and shot through with organized crime, etc. Much Italian olive oil is blended with oil from Tunisia and other countries on the sly.

By contrast, the California olive oils have far stricter monitoring, and higher standards in the first place.

Here's a company I've read up on and seen high recommendations for: California Olive Ranch.

Yeah, I know Famous Dave's. Eaten there many times, in fact. Their BBQ can't touch Dinosaur.

livin,

http://www.eatingwell.com/healthy_co...e_sauce?page=6

Will pick up these ribs shortly, I'll post some pics of the work in progress ala MrWookie style.

Also thinking I better pick up some beers to go with these

Item does not qualify for super shipper savings...

Is it $8.75 a bottle good Wook? I'm trusting you