1. Welcome to SportsJournalists.com, a friendly forum for discussing all things sports and journalism.

    Your voice is missing! You will need to register for a free account to get access to the following site features:
    • Reply to discussions and create your own threads.
    • Access to private conversations with other members.
    • Fewer ads.

    We hope to see you as a part of our community soon!

The BBQ thread

Discussion in 'Anything goes' started by Dick Whitman, Jul 19, 2017.

Page 5 of 10
  1. SpeedTchr

    SpeedTchr Well-Known Member

    You ever try doing beef ribs?
     
    SpeedTchr, Oct 7, 2017
    #49
  2. Dick Whitman

    Dick Whitman Well-Known Member

    I have and they turned out really well. They just take so long.
     
    Dick Whitman, Oct 7, 2017
    #50
  3. Dick Whitman

    Dick Whitman Well-Known Member

    Just realized we’re out of foil. Adds significant time to this.
     
    Dick Whitman, Oct 7, 2017
    #51
  4. SpeedTchr

    SpeedTchr Well-Known Member

    I wondered about that. I don't really eat pork ribs, but love the beef variety. I just never hear about anyone doing them at home.
     
    SpeedTchr, Oct 7, 2017
    #52
  5. Dick Whitman

    Dick Whitman Well-Known Member

    They’re better, I think. They shrink a ton, though!
     
    Dick Whitman, Oct 7, 2017
    #53
    SpeedTchr likes this.
  6. Dick Whitman

    Dick Whitman Well-Known Member

    [​IMG]
     
    Dick Whitman, Oct 7, 2017
    #54
    amraeder, doctorquant and BurnsWhenIPee like this.
  7. Dick Whitman

    Dick Whitman Well-Known Member

    Some Sunday pit mastering today. 5-pound pork shoulder. Trying to beat the rain.

    [​IMG]
     
    Dick Whitman, Oct 22, 2017
    #55
    amraeder likes this.
  8. SpeedTchr

    SpeedTchr Well-Known Member

    Also trying to make some pan dulce? :p
     
    SpeedTchr, Oct 22, 2017
    #56
  9. Dick Whitman

    Dick Whitman Well-Known Member

    Stalled at 147 for about 2 1/2 hours. Currently stalled at 173, but powering through.

    [​IMG]
     
    Dick Whitman, Oct 22, 2017
    #57
  10. Dick Whitman

    Dick Whitman Well-Known Member

    [​IMG]
     
    Dick Whitman, Oct 22, 2017
    #58
  11. Dick Whitman

    Dick Whitman Well-Known Member

    [​IMG]
     
    Dick Whitman, Oct 22, 2017
    #59
    BurnsWhenIPee likes this.
  12. BurnsWhenIPee

    BurnsWhenIPee Well-Known Member

    Love the mustard-based sauce on that. I wasn't exposed to that until I was in my 30s, and now it's all I want on my pulled pork.

    You ever make BBQ pasta with leftover pulled pork?
     
    BurnsWhenIPee, Oct 22, 2017
    #60
Page 5 of 10
Draft saved Draft deleted

Share This Page