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[Disconnect]

pics indeed!!! i found a crazy good deal on ribs, went to purchase them at albertsons, and they were completely sold out, so i got my 1st ever rain check and will go the day before to purchase should i cut them all in half, or leave em whole?
if you gets a chance, shoot me some rubz

Dunno if the rubs will arrive in time but I'll try to send them out Monday. (We're doing the mixing Sat night probably.)

I'd take spares, trim them to st louis (basically cut the cartilage off), trim the flap off the back, peel off the membrane. If we're cooking for competition or practice, I trim the tiny bones off the end, leaving just 1 slightly short one as a buffer.

The trimmings can all be diced (anywhere from 3/4" to 2", but all roughly the same weight - stew meat style) and tossed with LOTS of a sweet rub. Let them soak in their juices for an hour or two, then throw them in a disposable steam tray and grill indirect high. They're grisly and full of cartilage and tons of flavor. Doing them that way gives a nice appetizer/snack.

 

[Uncle]

04/11 Entry #5 . . .

Actually - that is all I had on "My" clock too - especially to get "My" last couple of entries for the day . . . .

So - THANKS ! ! !

 

[levisdaddy]

good call!
so the flab of meat on the back, remove this (and cook it) then the membrane!?
that was why i had such a hrad time getting the membrane off last week, i didnt cut this meat off!!
and thank you for the rubz, very excited to use competition grade seasoning!!

 

[Disconnect]

Don't cook the membrane. Everything else is food tho.

 

[Uncle]

Chit Chat . . .

Alrighty - I've got to go - meds then bed . . .

So a GOOD NITE TO ALL and Hello to the Nite Crew . . .

I'll catch-up with everyone in the morin' . . .

Well - Maybe I should say afternoon . . .

 

[levisdaddy]

g'nitez, im off the clock now. much love till morrow!!

 

[liblue1]

4/11 #2

Good night all I never got back to read anything

 

[lisancentraltx]

#1 on 04/12/2013 -

Question for those that are lurking and/or need the opening to post: do you wash and reuse the cartos for your tanks? Not that they're all that pricey by any stretch, but I do my best to reduce/reuse when possible.

I used to soak my cartos in hot water, then soak in vinegar, and then I rinsed with alcohol and let them dry 24 hours before I reused them. Some of them had an odor, so I stopped with the vinegar. Now I just do a 24 hour alcohol soak, vigorous shake, and then dry. There is a carto cleaning kit that I was told about that I will look into.

GOOD NEWS: Wifey got a J.O.B. !! at a nice greek restaurant kinda downtown, which a prospect at a nice upscale steak(?) place!!

CONGRATS!!!!

@ Uncle - I will post the link to the cookbook once I get it up =]

Slow night tonight, but each time I try to post someone comes up and I get sidetracked. Once I get back to ECF, I've lost everything... well twice because I did Ctrl C wrong! LOL Anyway, co-workers are bickering and I sit here beside one of them moaning and groaning about the other. I really miss my previous co-worker... these two just yack and yack and drone on for so long that I just hear a buzz after awhile. Then the inevitable, 'I TOLD YOU ABOUT THAT! YOU NEVER LISTEN'. Holy hell... shut up sometime.

 

[RiverRat1]

1 4/12/13

#1 on 04/12/2013 -



I used to soak my cartos in hot water, then soak in vinegar, and then I rinsed with alcohol and let them dry 24 hours before I reused them. Some of them had an odor, so I stopped with the vinegar. Now I just do a 24 hour alcohol soak, vigorous shake, and then dry. There is a carto cleaning kit that I was told about that I will look into.



CONGRATS!!!!

@ Uncle - I will post the link to the cookbook once I get it up =]

Slow night tonight, but each time I try to post someone comes up and I get sidetracked. Once I get back to ECF, I've lost everything... well twice because I did Ctrl C wrong! LOL Anyway, co-workers are bickering and I sit here beside one of them moaning and groaning about the other. I really miss my previous co-worker... these two just yack and yack and drone on for so long that I just hear a buzz after awhile. Then the inevitable, 'I TOLD YOU ABOUT THAT! YOU NEVER LISTEN'. Holy hell... shut up sometime.

Hi Lisa, Let me know if you need a certain recipe to fill a hole in your cookbook. There's some delicious home recipes my aunt made like S.O.S that I loved as a kid.
I PM'd Tina, Levi, and Boardo that cleaning kit link. I saw they were talking about cleaning their cartos when I was looking in from my phone on break at work.
How are you tonight?

 

[StrangeShay]

4/12 #1

Time to sleep, Night y'all

 

[RiverRat1]

2 4/12/13

Good night. Sweet dreams, Shay

 

[lisancentraltx]

#2 on 04/12/2013 -

Night Shay! Rest easy =]

Hi Lisa, Let me know if you need a certain recipe to fill a hole in your cookbook. There's some delicious home recipes my aunt made like S.O.S that I loved as a kid. I PM'd Tina, Levi, and Boardo that cleaning kit link. I saw they were talking about cleaning their cartos when I was looking in from my phone on break at work. How are you tonight?

A favorite SOS recipe would be MAGNIFICENT! You know my Gran made the most AWFUL gravy, God rest her soul! Ack! Burned drippings from frying meat and grease thickened with flour Basically she made roux and called it gravy LMAO!!! I didn't make a magnificent cream/milk gravy until I was.... a late teen on summer vacation in Illinois! It was SOS and I went CRAZY! Delicious! LOL

Thanks for sending them the link! I was half asleep and hoped they'd send me a line about it to remind me tonight - it was already forgotten

Doing okay =] It's a bit slow tonight. Girl with me tonight is watching movies with headphones and ignoring every patron that comes up... One of them was a staff member who gave her the stink eye... she'll hear about it tomorrow or Monday, I am sure. LOL

That's it for me =] How are you doing? Any plans for the weekend?

** Away from the desk for a bit **

 

[levisdaddy]

nite nite, dont let the bed bugs bite

(bump)

 

[RiverRat1]

3 4/12/13

#1 on 04/12/2013 -

Night Shay! Rest easy =]



A favorite SOS recipe would be MAGNIFICENT! You know my Gran made the most AWFUL gravy, God rest her soul! Ack! Burned drippings from frying meat and grease thickened with flour Basically she made roux and called it gravy LMAO!!! I didn't make a magnificent cream/milk gravy until I was.... a late teen on summer vacation in Illinois! It was SOS and I went CRAZY! Delicious! LOL

Thanks for sending them the link! I was half asleep and hoped they'd send me a line about it to remind me tonight - it was already forgotten

Doing okay =] It's a bit slow tonight. Girl with me tonight is watching movies with headphones and ignoring every patron that comes up... One of them was a staff member who gave her the stink eye... she'll hear about it tomorrow or Monday, I am sure. LOL

That's it for me =] How are you doing? Any plans for the weekend?

** Away from the desk for a bit **

I'm from Illinois, maybe you ate at my aunts house. LOL. She'd feed anyone. I'll PM it tonight.
I'm doing fine, I just got back from taking Bella for a walk so she's out like a light and I'm fixing dinner.
It's Bike Week so I'll be riding in poker runs all day. And biker bars at night. My Harley friends say I'm riding a toaster, they're just jealous of all the electronics and it's speed.

 

[lisancentraltx]

#3 on 04/12/2013 -

Hey there, Levi'SDaddy!

I'm from Illinois, maybe you ate at my aunts house. LOL. She'd feed anyone. I'll PM it tonight. I'm doing fine, I just got back from taking Bella for a walk so she's out like a light and I'm fixing dinner. It's Bike Week so I'll be riding in poker runs all day. And biker bars at night. My Harley friends say I'm riding a toaster, they're just jealous of all the electronics and it's speed.

Mmmm, just in case it was your Aunt I had something else that was magnificent. Some type of pasta/dumpling thing... was perhaps made from potato and flour and what else I do not know. I think it may have been pirogi? I don't know, but it was the 1st time I had them and I will say that my Aunt was a bit ashamed because I was over-exuberant in my praise LOL You can't take a farm girl for the summer and feed her hot dogs 5 days a week... I lost 20 lbs staying with my Aunt that I couldn't spare back then :/

Well it sounds like an exciting week ahead for you! You have fun with the guys and be safe, old man

 

[RiverRat1]

4 4/12/13

#3 on 04/12/2013 -

Hey there, Levi'SDaddy!



Mmmm, just in case it was your Aunt I had something else that was magnificent. Some type of pasta/dumpling thing... was perhaps made from potato and flour and what else I do not know. I think it may have been pirogi? I don't know, but it was the 1st time I had them and I will say that my Aunt was a bit ashamed because I was over-exuberant in my praise LOL You can't take a farm girl for the summer and feed her hot dogs 5 days a week... I lost 20 lbs staying with my Aunt that I couldn't spare back then :/

Well it sounds like an exciting week ahead for you! You have fun with the guys and be safe, old man

It sound like gnochi. Thats a favorite of mine, small dumpling type semolina flour and riced potatoes. roll em into little balls and smash with your thumb, Then boil, serve with your favorite spaghetti sauce.
Big mistake looking thru Aunt Sue's recipes before eating. the Pasta Fagioli and homemade Corndogs brought back delicious memories but the Bracciole did me in, I haven't had that in 30 years. I'm definately overeating tonight. Sent ya S.O.S. too.

 

[lisancentraltx]

#4 on 04/12/2013 -

It sound like gnochi. Thats a favorite of mine, small dumpling type semolina flour and riced potatoes. roll em into little balls and smash with your thumb, Then boil, serve with your favorite spaghetti sauce. Big mistake looking thru Aunt Sue's recipes before eating. the Pasta Fagioli and homemade Corndogs brought back delicious memories but the Bracciole did me in, I haven't had that in 30 years. I'm definately overeating tonight. Sent ya S.O.S. too.

Sounds great =] Cheese & celery for me tonight :/ Need to decide on what I want to make for the coming week still... all is certain is the pressure cooked Rosemary pork in milk... anyway, that is half the fun, planning, but I only have 1 more night before I need to get cooking!

 

[RiverRat1]

5 4/12/13

#4 on 04/12/2013 -



Sounds great =] Cheese & celery for me tonight :/ Need to decide on what I want to make for the coming week still... all is certain is the pressure cooked Rosemary pork in milk... anyway, that is half the fun, planning, but I only have 1 more night before I need to get cooking!

From now on when you want a recipe I'm going to get it for you after I eat because.......now all I want is PASTAFAGIOLEBRACCIOLIBEEFWELLINGTONGOULASHCANNOLIBEEFSTEWCHEESECAKE.

 

[glassmanoak]

1

5 4/12/13

1

From now on when you want a recipe I'm going to get it for you after I eat because.......now all I want is PASTAFAGIOLEBRACCIOLIBEEFWELLINGTONGOULASHCANNOLIBEEFSTEWCHEESECAKE.

MY kinda meal!!
Wazzup, LisaGirl?

 

[lisancentraltx]

#5 on 04/12/2013 -

From now on when you want a recipe I'm going to get it for you after I eat because.......now all I want is PASTAFAGIOLEBRACCIOLIBEEFWELLINGTONGOULASHCANNOLIBEEFSTEWCHEESECAKE.

Heh! Suck it up! It's good for you Now you are going to get in the kitchen and make something magnificent instead of boring quick meal =] And maybe you will send me pictures with the recipe!

My experience with Italian cooking is sorely lacking :/ I even had an Italian best friend in college and we shared an apartment after we graduated college and moved to the big city with our first jobs! LOL I do remember she made these HUGE pasta shells with some white stuff in them :/ Whole lotta hours spent making a few stuffed shells LMAO! She wasn't much of a cook because I remember eating a lot of quick boxed foods

MY kinda meal!! Wazzup, LisaGirl?

Hey there, light sleeper =] You're right on time! 4AM and time for you to grab some coffee and lay in bed drinking it What have you been up to? Busy brewing magnificent juices?