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Flounder

Owns 10,000 Marbles
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Now I know how Ruth felt when he returned to Boston in '35. :)
 


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sean99

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I can hardly keep ahead of dirts monthly post count, so heres a fluff post :)
 








sean99

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gmanpaint

It's Always Something!
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Do you have the recipe for these? I usually make traditional wet ribs ("Sugar Ray's sauce"), but would love to try a dry, true Southern BBQ, rib recipe.

Hopefully Joe don't mind me posting this in his thread.

Time & patience, coupled with low heat, plus a dry spice rub is all it takes.

Take a full/half slab, (better yet, 4 full slabs), rinse clean, pat dry, use a generous amount of pork rub, (Mcormick sells a decent rub) cover the top of the rack only by rubbing it in by hand.* Let sit for at least 5 mins before cooking. I use a local brand rib rub, called Adams. I add some spices of my own, as I am in love with Hot & sweet together.

Get your grill Pre-heated to 200-225 degrees.**

Place the rack meat side up, bone side down, and leave alone. I use the top warming rack in the grill to keep the meat away from flames, flare ups, etc... If you don't have a top rack use the middle of your grill, and do not have heat under it. A smoker would work good for this, but an ordinary grill works just fine. Depending on how meaty your ribs are, anywhere from 2-3 hours is the cook time. You want the inside of the rack at 170-180 degrees. True KC style BBQ sauce (I use Curly's) on the side for dipping adds to the overall dish.***




*Tip to getting the rub on, is once you rub an area, don't touch it again. If it is too heavy and you try to move it, it will come off and it's hard to get it to stay again.

** If your grill has no thermometer, use a kitchen meat thermometer, place it in the grill to where when the lid is closed it will hold it in place, but not near flames. If you have a smoker vent, place it in the opening. Use tongs to remove it.

*** Deep fried corn on the cob, Lettuce drizzled with hot bacon grease for sides, might give the weak a heart attack, but oh baby, it's soooooo gooood :)
 




Joe Dirt

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No problem! Post whatever works in here for cooking tips and recipes! :thumbsup:
 




Flounder

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So no oven precook? Interesting! Thanks for the recipe. I'll give it a try within a week or so. I can't promise pictures, however. :)
 




Joe Dirt

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So no oven precook? Interesting! Thanks for the recipe. I'll give it a try within a week or so. I can't promise pictures, however. :)


demotivational_pics_pics_or_it_didnt_happen-84dc9470611a0eec44f6d5c459c6bdcf_h.jpg




:D
 




Joe Dirt

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Ok guys, this is our last installment in the CWD series. From me anyway.



Last weekend, we had a nice pile of ingredients...

IMG_2186.jpg




First things first- homemade mac-n-cheese :)



Shred the entire stick (1 of them, 8 oz.), about 3 cups, it's just a sharp white cheddar.

IMG_2187.jpg




Also grate 3/4 of that slab of Gruyère cheese, about 2 cups. If you can't find it, you can use Romano (a little less, about 1 to 1-1/4 cups if it's Romano, but I like the Gruyère better)

Next, break up 3 slices of bread, and toss with some melted butter. I just melted the butter in the microwave.

IMG_2188.jpg




Next melt some butter (about 2 Tbsp) in a high-side pan and slowly stir in about 3 Tbsp of flour.

IMG_2190.jpg




Now, whisk in your milk (about 2-3/4 cup) slowly, so you're not all lumpy. Do NOT stop whisking this stuff.

IMG_2192.jpg




Once thickened, toss in the Cayenne pepper, fresh black pepper, and Nutmeg. All about 1/4 Tsp. Whisk in until mixed.

IMG_2196.jpg




Remove from the heat, and mix in about 3/4 of the Gruyère

IMG_2197.jpg




Mix in about 3/4 of the cheddar now

IMG_2198.jpg




Set aside the cheese sauce

Water is ready, toss in about 1/2 pound of elbow macaroni

IMG_2199.jpg




The macaroni is only in there a few minutes- until the outside is soft, inside is still undercooked.

When there (about 3-5 minutes) drain, and mix into your cheese sauce.

IMG_2200.jpg




Nice.

IMG_2201.jpg




Now, pour into a 2qt pan. I foil and spray for easy removal and cleanup.

IMG_2202.jpg




Top with the rest of the cheese and the breadcrumbs. (sorry, no breadcrumb pic, it wasn't PG)

IMG_2203.jpg




Toss in the oven at 375*F for about 1/2 hour.

Meanwhile... Fire up the grill.

Toss on your boneless porkchops. Mine are covered simply with lemon pepper.

IMG_2212.jpg




...continue grilling, and spray with butter from time to time- if you haven't tried this, do it- on steaks too. Incredible.

IMG_2222.jpg




Chops are done.

IMG_2223.jpg




Mac is done.

IMG_2224.jpg




Dinner, Done.

IMG_2230.jpg
 




sport97

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OMG that mac looks heaven sent.
 




lynchy wa

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Fantastic Joe, bloody fantastic mate. It seem's we have a few aspiring chef's/cook's here that I'm sure will try to maintain the integrity of this thread, but it's going to take alot to beat your "dinner is served face" amigo. That look's like top notch tucker brother.:thumbsup::thumbsup::thumbsup:
 




Joe Dirt

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It was an awesome run... :)
 




toypaseo

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NonStickMastHead.JPG
 




Joe Dirt

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^ I love that stuff! ^
 




sean99

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Joe Dirt

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No, quite frankly- a few different things going on forum-wise have got me cutting my participation back.
 




Rick

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Such is life... You stuck a disgusting, completely off topic photo in a random thread, the photo got deleted, and you have a problem with the forum?

Ok then...:dunno:
 


Join the Elite Explorers for $20 per year. Gets rid of the ads! New $5 per month "try out" option.

Explorer Forum has probably saved you that much already, and will continue to save you money as you learn how to diagnose fix problems yourself and learn which modifications work without having to experiment on your own. Elite Explorer members see no advertisements, no banner ads, no double underlined links, can add their own profile photo, upload photo attachments in all forums, and Media Gallery, create and save more private Conversations, and more. Join Today. Your support is greatly appreciated.




sean99

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Joe, we need your help with this issue...:)
 

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