ShadyStump
Imperial Masterpiece
Yeah, I have 2 dishwashers, but they never work. Could be because they're 11 and 14 years old, and more interested in TV than clean plates.
The cooking thread
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leatherback
The Treedeemer
Leo almost made me burn dinner tonight. Veggie-chili with pepper-and-olive-oil baguette.
Thx for the chat, @HorseloverFat
As for dishwashers.. Never owned one. Whats wrong with two hands, a spunge and some soap?
Thx for the chat, @HorseloverFat
As for dishwashers.. Never owned one. Whats wrong with two hands, a spunge and some soap?
ShadyStump
Imperial Masterpiece
That's what I keep telling mine, but they keep complaining anyway.
leatherback
The Treedeemer
Are you not in charge?
Nothing whatsoever, the first 15 years in our first house that's all I did. When our new house already had a dishwasher I used it. I worked full-time, had two young kids in sports and fed my parents that lived next door, so it was much appreciated.
ShadyStump
Imperial Masterpiece
No, they're just adolescents.
Their mom has a dish machine, so they complain that I don't.
leatherback
The Treedeemer
Sunday = Pizzaday. For the last 14 years I have made Pizza pretty much every Sunday.
Cajunrider
Imperial Masterpiece
This is nice presentation! Ever use hot peppers as bugspray? Am thinking of going organic 'sauces' only
leatherback
The Treedeemer
What is an inorganic sauce ?
imidacloprid, malathion, ...
leatherback
The Treedeemer
Both organic compounds, although I am not sure why you post this.. These are not what I would put in a sauce, looks more like pesticides?
Are they? I suppose I meant synthetic. I think you know what I meant, lol.
bwaynef
Masterpiece
Normal rib cook is 5-6 hours on the smoker. This was ~75 minutes over direct heat in the Weber kettle, mopped every 5-10 minutes with Dreamland BBQ sauce. I’ve got a few tweaks to make, but this is definitely worth adding to my rib repertoire. Birthday boy was happy with the meal he chose.
(Pork butt on the smoker right now for dinner tomorrow.)
(Pork butt on the smoker right now for dinner tomorrow.)
Attachments
That looks delicious. At what temperature do you smoke them? I usually smoke mine for 3 hours at 225, wrap them in foil and then back in for an hour. I use St.Louis cut, babybacks take a little longer.
bwaynef
Masterpiece
This was 1 chimney of weber charcoal, bottom vents JUST open, and the lid never fully on. Whatever temp that was. I don't have an easy way to tell temp on my kettle.
Cajunrider
Imperial Masterpiece
Very nice. I often like the faster cooked ribs more than the slow cooked ones. I prefer to have something to bite on instead of falling off the bone meat that just melts in my mouth.
Cajunrider
Imperial Masterpiece
A taste of the blue bayou
ShadyStump
Imperial Masterpiece
Is that a sausage stuffed alligator eating a chicken?
I new there was something I was missing in my life.