We need a cookin' thread!

[66 POJ]

I know some of you guys love to grill as well as I do. I cooked ribs and taters today. Ribs are the greatest meat to me. When cooked right they just fall apart.

[slick4x4]

those look good, makes me hungery
i like to bbq too...from hot dogs to whole hog
and i agree, the ribs are the tastiest
and a cold one goes with them well

[Greg D]

Grillin is the best! Even hot dogs are gourmet food if cooked on the grill. We did burgers 7 dogs today & had family over, I ate till I hurt, lol.

[jwh f-100]

MMMmmmm... Ribs.. Unfortunately you guys have not tasted ribs.. LOL

My brother and I have roasting pigs down to a sceince. Yes beer is usually involved. We get a scolded (skin on) pig that weighs about 100lbs. After about 10 hrs of slow roasting on it's belly we flip it, then add a secret marinade, then let it roast for one more hour. We uncover it and go at the ribs like starving animals.. When you grab a rib all you get is the rib, you have to pick up the meat after. MMMMMMM.

After we get done picking at the ribs we chop up the pig. The chopped up marinaded pork goes on a roll with cole slaw.. MMMMMMM. Can't wait for the next one, should be about a month away...

I'll get some photos next time..

[66 POJ]

MMMmmmm... Ribs.. Unfortunately you guys have not tasted ribs.. LOL

My brother and I have roasting pigs down to a sceince. Yes beer is usually involved. We get a scolded (skin on) pig that weighs about 100lbs. After about 10 hrs of slow roasting on it's belly we flip it, then add a secret marinade, then let it roast for one more hour. We uncover it and go at the ribs like starving animals.. When you grab a rib all you get is the rib, you have to pick up the meat after. MMMMMMM.

After we get done picking at the ribs we chop up the pig. The chopped up marinaded pork goes on a roll with cole slaw.. MMMMMMM. Can't wait for the next one, should be about a month away...

I'll get some photos next time..

Please post pics of pigs!

We did a whole hog last year for New years. A guy at work trapped 7 last week at work.

[FORDBOYpete]

Man I know this probably sounds like a brag, but I am apparently a fairly good cook/chef.
I've taken 1st place $ in several cooking contests. I cook on Stoves, in Nukes, toaster ovens, on camp fires & Grill well too.

I ate very well. Mom, Wife, Mother in Law, Granma, I was in hog heaven when it came to great food.
But then I got the shaft & she got the goldmine. The "family" was thru with my butt. I had to either cook or eat out.

Let me tell y'all, there's a limit to Burger Chef or Mickey D. I learned to cook instead so like puttin' a 460 into my 66.
I overdid the learnin'. But my new wife, [of the last 30 odd years] has been known to brag because of what I
can do with food. Meats, Pastas, Seafood, Ethnic food, you name it. I can usually get it "great".

Problem with that is when there are big doings, they all want me to be their cook now. That takes the fun out of it for me.
It becomes a chore so now I try to avoid it, except if I feel like cookin' some epicurian, gormet, delight for a regular meal.
It's probably why Mamma keeps my otherwise worthless butt around after all these years, d'ya think?

FBp

[Max]

Brought back about 15 bottles of BBQ sauce from Kansas City (SlickStock). Tried one so far called Four Men and a Pig. Thumbs up!!

[Hoofbeat Racer]

Ok, I am starving after this thread. Those ribs look great! Right on Max, that was the only souvenier that I brought back too was BBQ sauce.

[Alan Mclennan]

OK Frank, you`ve got me!, the cooker is a smoker right, but why the alfoil?,is it to prolong the cooking time or what. Is the meat marinated before cooking or after. Rib`s here are usually marinated then cooked over a grill, bone side first and then turned to brown off the meat at the end, not so your way, by the look of that feast you had!.
so spill the beans and tell us all your method.

Alan,

[66 POJ]

Alan, we marinate with a dressing overnight. Then before I but them on the grill I wrap them
in foil to keep any excess on the ribs. It just keeps it all clean and hold in the moisture it seems.
It is a smoker and I keep the temp around 150~175 for about 6 hours. At such a low temp
I can put the BBQ sause on about a hour or so before removing from the grill, won't burn.
I do not boil them first as some people do.
So far this is the best method I have
found for some great ribs. The meat just falls off the bone.
I also start the fire with charcoal but then use oak the rest of the time.

[lefty]

A lil' fish fry... is good too. Some channel cat, blue cat, and flathead catfish.... nom nom nom!