Don't know what yall eatin, but we fried up some good ole back strap and fried taters. I been waitin all day for this....
Don't know what yall eatin, but we fried up some good ole back strap and fried taters. I been waitin all day for this....
You need to poor some syrup out on your plate and dip that strip in it while your eatin !!!!! Ya , it sounds crazy , but its damn good . I dont eat fried strap without it !!!!!!!
BassCat-illac
FastCat Fishin Team
If you aint first , your last !!!
All fat girls welcomed !!!!!
Done it before and yea its good, but we marinate our strap and the syrup just don't do it justice..
Not as good as your backstrap but this will work. Caught them today with the wife, daughter and her boyfriend. Had a fun day.
YOU are not entitled to what I have earned!!!!!
2014 Phoenix 619 Pro / 2014 Mercury 200 Pro XS
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by JOHN202 »</td></tr><tr><td class="quote">Boy that looks good...
BassCat-illac
FastCat Fishin Team
If you aint first , your last !!!
All fat girls welcomed !!!!!
We had ribs, but they probably weren't as good as ripinlips!!
Someone tell me how to do baby backs on a grill. Mine are good, just not as tender as I would like. Need help to get them to draw up like those.
I had fried backstrap with cabbage and field peas and rice for lunch. Didn't feel like going to the store and fixed what we had.
Slow and low. Cook them slow and at a low temp. I cooked these at 225 for about 3 hours.
We did tiger wings this evening. Fiya
Our feast was yesterday. Boiled crawfish boiled dung crabs, ribs, brisket and all the fixins. I think I am still full
SUSHII
21XRS/SHO
Tony RomaÂs Baby Back Ribs
Begin the day before, by preheating the oven to 500 degrees (thatÂs right). I normally use two racks of baby back pork ribs (they may be dryÂrubbed or just use salt and pepper). Take a 2Âpiece broiling pan, pour about 1/2 inch of water in the lower portion and put the upper half, the part with the drain holes, in place. Now, lay the two racks of ribs side by side on top. Avoid overlapping them or hanging them off the edge of the pan. Form a tent and seal tightly around the perimeter of the broiler with extra heavyÂduty aluminum foil. You may need to fold two sheets together to get enough width. It is crucial that the seal is tight! If the water evaporates, the end product will suffer (not to mention you and your guests). Also, make sure that the foil does not lay on the ribs.
Bake for one hour, exactly. This essentially steams the ribs at high temp. Cool the ribs, still covered, remove them from the pan, then wrap tighly and chill overnight in the fridge. This step is important. The ribs must be cold for the next phase. You can reserve the liquid, which is basically rib stock, reduce/strain and add to the barbecue sauce if you like. It adds a unique, meaty flavor.
Start your grill. I prefer charcoal, you may prefer wood or gas. You want a hot grill for this and youÂll need to be attentive because timing is of the essence here. Place the racks on the grill and when they reach a golden, bubbly stage (3Â4 mm.), turn them and coat with a good barbecue sauce. Bullseye Original works well, but IÂve found that any quality sauce will do fine, so use your favorite. After the other side has browned, turn and coat it. Cook the sauce into the ribs for a couple of minutes on each side, then remove, slice and serve. A word of caution: The ribs will be so tender that the meat will literally fall off the bone when you try to turn the racks on the grill. It is helpfull to have two sets of large tongs and be very, very gentle.
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by jcdogfish »</td></tr><tr><td class="quote">Someone tell me how to do baby backs on a grill. Mine are good, just not as tender as I would like. Need help to get them to draw up like those.</td></tr></table>
I cook them in my electric smoke house. I brine all my ribs and chickens in koesher salt for 4-5 hours before cooking them. Actually i brine almost everything I cook when i have time.
So John, when did you start painting your fingernails?
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Bada$$Bullet »</td></tr><tr><td class="quote">So John, when did you start painting your fingernails?
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Bada$$Bullet »</td></tr><tr><td class="quote">So John, when did you start painting your fingernails?
If i was that skinny i might would think about it. as for you with 2 girls in your house,its only a matter of time before you get yours painted..
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Bada$$Bullet »</td></tr><tr><td class="quote">So John, when did you start painting your fingernails?
thats over spray where we were painting some parts for his boat!!!!!!!
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