You are invited to the Huddle E-BBQ! (the non-game day menu thread)

[kungfoodude]

[Sgt Schultz]

28 minutes ago, kungfoodude said:

 

25 minutes ago, kungfoodude said:

Those are some good looking spreads.  It looks like you are ready!

[SBBlue]

Grilling out today.  I must admit my grilling abilities are very limited.

So how bout I just bring some beer?

[SBBlue]

Oh and some fireworks

 

[kungfoodude]

1 hour ago, SBBlue said:

Grilling out today.  I must admit my grilling abilities are very limited.

So how bout I just bring some beer?

[Sgt Schultz]

The ribs have hit halftime.  From here, they get drenched in apple cider vinegar, wrapped in foil, and go back in the smoker for two more hours.  Then the get unwrapped, sauced, and smoked for another hour.

[Davidson Deac II]

Wife had to work today, and is working very early tomorrow, so we aren't doing much.  Probably takeout from the Local Italian place.  But I am off tomorrow, so the highlight of the weekend will be going to see two of my oldest friend tomorrow for a liquid lunch.  Haven't seen them since the pandemic started.  

[Sgt Schultz]

26 minutes ago, Davidson Deac II said:

Wife had to work today, and is working very early tomorrow, so we aren't doing much.  Probably takeout from the Local Italian place.  But I am off tomorrow, so the highlight of the weekend will be going to see two of my oldest friend tomorrow for a liquid lunch.  Haven't seen them since the pandemic started.  

That will make the weekend worth it.  If nothing else, the last 15 months have taught people time is precious. 

I had to run to the store earlier, and I saw two gentlemen talking.  One was up in years, the other my age or maybe a bit older.  I ran into the younger one as we were checking out.  He said the guy he was talking to was the teacher who tried to teach him math 49 years earlier.  He recognized him by his walk.

I told him if I ran into the teacher who tried to teach me math 49 years ago, she would probably sit me in the corner!

[kungfoodude]

1 hour ago, Sgt Schultz said:

The ribs have hit halftime.  From here, they get drenched in apple cider vinegar, wrapped in foil, and go back in the smoker for two more hours.  Then the get unwrapped, sauced, and smoked for another hour.

3-2-1. I would encourage you to look into the 3-1-1.

[kungfoodude]

[Sgt Schultz]

16 hours ago, kungfoodude said:

3-2-1. I would encourage you to look into the 3-1-1.

I might try that on ribs that have more fat on them.  The wild boar ribs were so lean they probably needed most if not all of the 2 hour steaming period.  That made them fall-of-the-bone tender, and in fact one of the bones slid out when I was putting them back in the smoker for the sauce.

I wound up using pecan wood.  I had reservations about using apple cider vinegar to baste them, but it worked well and my wife like the taste a lot.

I might say I would do the wild boar ribs again, but I have to as I have two more slabs in the freezer.  The other catch is smoking ribs this time of year is a rite of passage around here.

Meanwhile, after halftime of this project we basted ourselves with some Gunpowder gin and tonic.

[RumHam]

15 YEARS AGO, TWO FORUMS MET UP AND PLAYED FOOTBALL AT TTAINING CAMP. BRING THAT BACK

[kungfoodude]

3 minutes ago, RumHam said:

15 YEARS AGO, TWO FORUMS MET UP AND PLAYED FOOTBALL AT TTAINING CAMP. BRING THAT BACK

15 years ago MGP distilled a rye whiskey that was sold to Whistlepig, who finished that rye on casks made from oak trees grown on their Vermont estate. This whiskey would become Whistlepig 15.

Today, after somewhere more than halfway through that bottle, you made an all caps, misspelled post of moderate coherence.

I salute you, sir.