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Weekly Report,with Photos


other dog

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What's left of the garden looks pretty good,lots of squash and onions,more tomatoes than we can eat,egg plant,and the hot peppers are loaded! I've been freezing them whole,and when they're all harvested i'm gonna put them in the blender,liquify 'em with some vinegar and salt,boil it for a while,then pour it into bottles-home made hot sauce! I've got ecoli-free jalapenos,tabascos,hot cherry,New Mexico Big Jims,and a Habenero.Thought I had some cayennes,but they turned out to be more jalapenos. Had 3 ears of corn on the cob last weekend-unknown creatures got the rest,most likely those squirrels. Coulda been raccoons,but I suspect the squirrels-you know how they love corn. I planted corn mainly for the pole beans to climb,rabbits ate the pole beans,cabbage, and green beans,and squirrels ate the peaches and corn,and something's started on the pears already. Apparently they don't like tomatoes,egg plant,squash,or hot peppers,or I wouldn't have gotten anything for myself. And we feed the little b@$^#s in the winter! Maybe that's the problem.

And for pictures of the week,we've got a single axle Mack dump truck for sale in Montvale,Va, a Mack mixer on rt. 40 in Pa,my truck hooked to a van at the truckstop south of Lynchburg,(one of about 6 I took Friday just to finish the roll of film) and the black Honda car I took in Georgia last Wednesday.Guess i'm not much of a photographer after all,I cut the whole back of the car off,and it was a sharp looking Honda. :rolleyes:

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It's a good thing you drive a truck.

Because you would probably starve as a farmer.

But - there would be plenty of happy neighborhood wildlife.

On a serious note -

If I were to cook baby back ribs - what would be the best way?

I'm thinking charcoal with the fire indirect to the meat and slow

cooking for a couple of hours. But I've heard a lot of different opinions.

And I could do them on a gas grille.

Or should I cook the meat in the oven first, then transfer it to a grille

for finishing?

Should the sauce be put on early in the process or at the end

of the cooking? And should the sauce be allowed to carmelize on the meat?

Thanks,

PVS

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It's a good thing you drive a truck.

Because you would probably starve as a farmer.

But - there would be plenty of happy neighborhood wildlife.

On a serious note -

If I were to cook baby back ribs - what would be the best way?

I'm thinking charcoal with the fire indirect to the meat and slow

cooking for a couple of hours. But I've heard a lot of different opinions.

And I could do them on a gas grille.

Or should I cook the meat in the oven first, then transfer it to a grille

for finishing?

Should the sauce be put on early in the process or at the end

of the cooking? And should the sauce be allowed to carmelize on the meat?

Thanks,

PVS

yes,fat and happy!

I've got a new favorite recipe for ribs,saw it on the food channel show "Down Home With the Neeleys" and I've done it a couple of times,and it's great,very tender.

Yes,after you peel off the membrane from the inside(very easy,much easier than skinning a catfish)cook them with indirect heat with the curved side up first (meatier side down),'til they're half done,then turn them over and cook them 'til they're 2/3 done. Then wrap them up tight in aluminum foil and finish cooking them.They said by the time you wrap 'em up they've already gotten the charcoal/smoke taste,and they baste in their own juices in the foil. That's when i'd add sauce,when you seal them in the foil.You don't need to put them in the oven or boil them first,when I did this recipe you could grab the end of a bone and pull it right out,leaving only the meat.Best and tenderest I'd ever cooked. I still use the "boil in beer,garlic and bbq sauce" recipe for the country style ribs,but for spare ribs and baby back ribs the is the best recipe i've tried.

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It's a good thing you drive a truck.

Because you would probably starve as a farmer.

But - there would be plenty of happy neighborhood wildlife.

On a serious note -

If I were to cook baby back ribs - what would be the best way?

I'm thinking charcoal with the fire indirect to the meat and slow

cooking for a couple of hours. But I've heard a lot of different opinions.

And I could do them on a gas grille.

Or should I cook the meat in the oven first, then transfer it to a grille

for finishing?

Should the sauce be put on early in the process or at the end

of the cooking? And should the sauce be allowed to carmelize on the meat?

Thanks,

PVS

yes,fat and happy!

I've got a new favorite recipe for ribs,saw it on the food channel show "Down Home With the Neeleys" and I've done it a couple of times,and it's great,very tender.

Yes,after you peel off the membrane from the inside(very easy,much easier than skinning a catfish)cook them with indirect heat with the curved side up first (meatier side down),'til they're half done,then turn them over and cook them 'til they're 2/3 done. Then wrap them up tight in aluminum foil and finish cooking them.They said by the time you wrap 'em up they've already gotten the charcoal/smoke taste,and they baste in their own juices in the foil. That's when i'd add sauce,when you seal them in the foil.You don't need to put them in the oven or boil them first,when I did this recipe you could grab the end of a bone and pull it right out,leaving only the meat.Best and tenderest I'd ever cooked. I still use the "boil in beer,garlic and bbq sauce" recipe for the country style ribs,but for spare ribs and baby back ribs the is the best recipe i've tried.

Amber watches that show too. You guys talking all this food makes me hungry.

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Excellent !!

I'll get right to it.

I don't have any real tried and true sauce recipes - but I

can usually whip up something acceptable with a little

beer, garlic, tomato paste, vinegar and of course peppers,

onions and a little sugar or, better yet, maple syrup.

Then I cut that mix with some commercial sauce, so I

don't get all of the blame if it isn't too good.

Nothing like adventure. Or an upset stomach.

I like the suggestion to finish the cooking in foil with some sauce.

Think I'll try to carmelize some sauce on the outside by laying the

finished ribs on the hot grille for a couple of minutes per side.

Thanks,

Paul VS

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Excellent !!

I'll get right to it.

I don't have any real tried and true sauce recipes - but I

can usually whip up something acceptable with a little

beer, garlic, tomato paste, vinegar and of course peppers,

onions and a little sugar or, better yet, maple syrup.

Then I cut that mix with some commercial sauce, so I

don't get all of the blame if it isn't too good.

Nothing like adventure. Or an upset stomach.

I like the suggestion to finish the cooking in foil with some sauce.

Think I'll try to carmelize some sauce on the outside by laying the

finished ribs on the hot grille for a couple of minutes per side.

Thanks,

Paul VS

yeah,let us know how they turn out-or mail Joe and me a sample to critique :D

p.s.-I like my homemade sauce too,but one of my favorite "storeboughts" is "Sweet Baby Ray's", a good ,thick,sweet sauce. I haven't bought any for a while,but that "Johnboy and Billy's" grillin' sauce is very good too.

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