Pulled pork would use a bunch of it up

Back yard baked beans uses a half cup

Mmmmm fried pie

I keep going down Instagram rabbit holes of BBQ people. Best name thus far is Inglorious Basters.

gr wrote:So, we've come into a surplus of bbq sauce (10 bottles, memphis style). Any suggestions how to use it besides the 1 or 2 obvious plays?

I'll DM you my address.

702 wrote:

gr wrote:So, we've come into a surplus of bbq sauce (10 bottles, memphis style). Any suggestions how to use it besides the 1 or 2 obvious plays?

I'll DM you my address.

if you go into the back room of blockbuster they'll have a few "training" videos for ya

gross

i bought 2 lbs of pork, slow clooked it in a bit too much beam, and have been enjoying it daily since. about halfway home.

Pro tip: don't leave the house for two hours with the Dutch oven full of short ribs over medium heat

phatj wrote:Pro tip: don't leave the house for two hours with the Dutch oven full of short ribs over medium heat

something similar was what basically forced me to buy a new dutch oven.

that's not too bad, stuff like that has forced lots of folks to buy entire new HOUSES

short ribs need low slow heat, should have just thrown in a 300 degree oven

So we're having a Mem day BBQ, but that possible tropical storm might mean no grilling. I was thinking of making the bo ssam again, but I didn't want to wake up at the crack of dawn to put it in the oven in time for a lunch. Should I just brave the rain and grill some burgers and dogs anyway or should I go with something else?

Slow cook ribs the day before in a crock pot and then use the broiler to reheat and char the ribs the next day

This is a good recipe:

WHY THIS RECIPE WORKS:
For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.


SERVES 4 TO 6

Try to find ribs of equal shape to ensure even cooking. These ribs should be tender but not falling off the bone.

INGREDIENTS

Ribs
2 tablespoons paprika
1 tablespoon packed brown sugar
1 tablespoon kosher salt
2 teaspoons pepper
2 teaspoons onion powder
2 teaspoons granulated garlic
2 (2 1/2- to 3-pound) racks St. Louis-style spareribs, trimmed and each rack cut in half
Barbecue Sauce
3/4 cup ketchup
6 tablespoons apple juice
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon pepper
1/4 teaspoon liquid smoke
INSTRUCTIONS

1. FOR THE RIBS: Combine paprika, sugar, salt, pepper, onion powder, and granulated garlic in bowl. Reserve 1 tablespoon spice rub for sauce. Pat ribs dry with paper towels and coat all over with remaining 5 tablespoons rub.

2. Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow cooker (ribs will overlap). Cover and cook until ribs are just tender, 5 to 6 hours on high or 6 to 7 hours on low.

3. FOR THE BARBECUE SAUCE: Meanwhile, whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved 1 tablespoon spice rub together in medium saucepan. Bring to boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup, about 10 minutes. (Sauce can be refrigerated for up to 3 days.)

4. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using tongs, transfer ribs, meaty side up, to prepared rack. Let ribs sit for 10 minutes to allow surface to dry out.

5. Adjust oven rack 3 inches from broiler element and heat broiler. Liberally brush ribs with 1/2 cup sauce and broil until sauce is bubbling and beginning to char, about 4 minutes. Remove ribs from oven, brush with remaining ½ cup sauce, tent with foil, and let rest for 20 minutes. Cut ribs in between bones to separate. Serve.

The Crimson Cyclone wrote:short ribs need low slow heat, should have just thrown in a 300 degree oven

That was the plan.

Kimball now starting promotion for his new venture, Milk Street

Cook's Illustrated had TV shows, magazines and radio program

Milk Street will have TV show, magazine, radio program AND a cooking school in Boston

www.milkstreet.com

http://www.nytimes.com/2016/06/01/dinin ... .html?_r=0

White Vegetable lasagna I've wanted to try for awhile.

Spinach, portabello, brocolli, zuchinni, shallots, garlic. Four cheeses and a parmesan bechamel.

My neighbor is having a party called Meat Fest today so I currently am smoking 3 pork butts. Two of them I did an Asian rub on and one is a more traditional BBQ rub. Making two types of slaw, one traditional and one is an Asian cilantro slaw. Then at the end of it all I'm going to do the grilled lamb Greek meatballs I mentioned up thread. Just bought a remote thermometer so now I can monitor the temps of the food remotely, which is das titties.

Neighbors are also going nuts with stuff so it should be a good time. Hope there is no lightning and/or gout outbreaks during the party.

Where are your Greek balls you mention? Sounds delish

702 wrote:Where are your Greek balls you mention? Sounds delish

DiM?

The Crimson Cyclone wrote:

702 wrote:Where are your Greek balls you mention? Sounds delish

DiM?

or Napalm, we have Greek balls galore.

Eh, I did it on purpose.


Was asking for the recipe if it were posted. I couldn't find it.