Those Jimmy Dean sandwiches are HELLA good, but it takes like 3 or 4 to fill my fat a$$ up...
Had a yummy pulled pork sandwich and fries last night. It helps to have two restaurants in the family when you don't particularly feel like cooking ;-)
I'm smoking some baby back ribs tomorrow before the GA, FL game. hope they turn out good, trying a new recipe!
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
washed
1 cup of your favorite commercial or homemade dry BBQ rub
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce
* Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
* Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
* Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
* Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
* At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.
* When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.
* Removing the membrane: Carefully slide a sharp implement, such as the tip of a butter knife or the tip of a meat thermometer, between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
I'm smoking some baby back ribs tomorrow before the GA, FL game. hope they turn out good, trying a new recipe!
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
washed
1 cup of your favorite commercial or homemade dry BBQ rub
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce
* Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
* Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
* Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
* Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
* At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.
* When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.
* Removing the membrane: Carefully slide a sharp implement, such as the tip of a butter knife or the tip of a meat thermometer, between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
I will probably never do what you just told me too.... but I am damn sure hungry now!
I'm smoking some baby back ribs tomorrow before the GA, FL game. hope they turn out good, trying a new recipe!
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
washed
1 cup of your favorite commercial or homemade dry BBQ rub
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce
* Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
* Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
* Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
* Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
* At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.
* When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.
* Removing the membrane: Carefully slide a sharp implement, such as the tip of a butter knife or the tip of a meat thermometer, between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
Trying to decide between Chinese take out, White Spot (local chain), or maybe just a can of Chunky. depends on what the woman wants I guess. I spent all day at the office, something tells me the old lady is gonna make my buy a nice dinner.
Trying to decide between Chinese take out, White Spot (local chain), or maybe just a can of Chunky. depends on what the woman wants I guess. I spent all day at the office, something tells me the old lady is gonna make my buy a nice dinner.
Wound up being Whitespot, and boy was it the greasiest burger of my life. I can barely move right now.
A few "Fun Sized" Butterfingers, Snickers, 3 Musketeers, and MilkyWays. I was making a Stouffer's lasagna, but but I was filled up on candy before it was done.
A few "Fun Sized" Butterfingers, Snickers, 3 Musketeers, and MilkyWays. I was making a Stouffer's lasagna, but but I was filled up on candy before it was done.
Yeah... that's some good A$$ Lasagna, but doesn't it take like over an hour in the Oven!!! Do they now know that we guys don't F'in plan ahead and want everything instantly???
A few "Fun Sized" Butterfingers, Snickers, 3 Musketeers, and MilkyWays. I was making a Stouffer's lasagna, but but I was filled up on candy before it was done.
Yeah... that's some good A$$ Lasagna, but doesn't it take like over an hour in the Oven!!! Do they now know that we guys don't F'in plan ahead and want everything instantly???
Yeah, I hadn't eaten anythign all day, and they expect me to wait AN HOUR AND 30 MINUTES FOR A LASAGNA?
A few "Fun Sized" Butterfingers, Snickers, 3 Musketeers, and MilkyWays. I was making a Stouffer's lasagna, but but I was filled up on candy before it was done.
Yeah... that's some good A$$ Lasagna, but doesn't it take like over an hour in the Oven!!! Do they now know that we guys don't F'in plan ahead and want everything instantly???
Yeah, I hadn't eaten anythign all day, and they expect me to wait AN HOUR AND 30 MINUTES FOR A LASAGNA?
What they should do is package a Toro Cigar with the Lasagna, that way your done just in time for Dinner!!!
A few "Fun Sized" Butterfingers, Snickers, 3 Musketeers, and MilkyWays. I was making a Stouffer's lasagna, but but I was filled up on candy before it was done.
Yeah... that's some good A$$ Lasagna, but doesn't it take like over an hour in the Oven!!! Do they now know that we guys don't F'in plan ahead and want everything instantly???
Yeah, I hadn't eaten anythign all day, and they expect me to wait AN HOUR AND 30 MINUTES FOR A LASAGNA?
What they should do is package a Toro Cigar with the Lasagna, that way your done just in time for Dinner!!!
I had McDonald's. I'm not really a fan of the place, but it was the easiest place to go to on the way home from work. I had one of the new Angus 1/3 pounders. It turned out to be pretty good.
I had McDonald's. I'm not really a fan of the place, but it was the easiest place to go to on the way home from work. I had one of the new Angus 1/3 pounders. It turned out to be pretty good.
Yeah... I can't too much fast food or my body turns on me, but I've noticed that Jack in the Box has a pretty awesome angus burger as well..
I had McDonald's. I'm not really a fan of the place, but it was the easiest place to go to on the way home from work. I had one of the new Angus 1/3 pounders. It turned out to be pretty good.
My god, since I read this last night, I've been CRAVING a Big Mac and some fries...
Comments
Started with a Jimmy Dean microwave breakfast sammich : AWESOME!
Then Jimmy John's
Then Burger King....
Bring on the Diarrhea!
Had a yummy pulled pork sandwich and fries last night. It helps to have two restaurants in the family when you don't particularly feel like cooking ;-)
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
washed
1 cup of your favorite commercial or homemade dry BBQ rub
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce
* Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
* Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
* Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
* Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
* At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home. * When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.
* Removing the membrane: Carefully slide a sharp implement, such as the tip of a butter knife or the tip of a meat thermometer, between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
Yeah, I hadn't eaten anythign all day, and they expect me to wait AN HOUR AND 30 MINUTES FOR A LASAGNA?
Oh Man... that'd be so freaking sweet!
I think you're onto something....
My god, since I read this last night, I've been CRAVING a Big Mac and some fries...