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Let's see what you have for recipes, plans for the weekend, and any BBQ related funny stuff you may have.

During your busy weekend, PLEASE take time to remember those who have fought & died for our freedoms.

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PING!

[trisham]

I think it's going to be snowing here this week end.

[biblewonk]

It's all in the fire. I use real wood a bit of newspaper and one match. Absolutely no petrochemicals are used. Oak is my favorite but most hardwoods will do.

[Cornpone]

"Pork"?

Quick, someone call CAIR...We've committed another hate crime against Muslims.

[AbeKrieger]

Hot dogs on the grill. It's all about the delicious hot dogs.

Also I use Koran pages as a convenient drink coaster.

[Constitution Day]

I'm sure I'll be grilling something but I haven't decided what.

A few weekends ago, I did 3 Boston butts and chopped it up for 'cue.
Maybe this time I'll do ribs.

[Lokibob]

I apologize in advance for this:

Osama and an aide were walking across the desert when they spotted a tree with bacon all over it. All kinds of bacon, Canadian, smoked, thick sliced...

Osama sent his Aide forward to the bacon tree. As the aide approached, the tree exploded, blowing the aide back 30 feet.

Osama ran to the aide, and asked what happened. The aide responded "It wasn't a bacon tree, it was  A HAM BUSH"

I apologize in advance for this:

Osama and an aide were walking across the desert when they spotted a tree with bacon all over it. All kinds of bacon, Canadian, smoked, thick sliced...

Osama sent his Aide forward to the bacon tree. As the aide approached, the tree exploded, blowing the aide back 30 feet.

Osama ran to the aide, and asked what happened. The aide responded "It wasn't a bacon tree, it was  A HAM BUSH"

[Jaysun]

Don't forget to rip the membrane off the back of your ribs before you cook them!

I like to loosely wrap my ribs in foil to slow the cooking. I take the foil off when they're a little more than 1/2 done to let them smoke.

FOR DESSERT:

Cut some apples in half, as many as you'd like, and scoop the core out.
Sprinkle the cut sides with lemon juice.
Put about a tablespoon of brown sugar and a dash of cinnamon on each apple.
Smoke them on the grill, cut side up.
They're done when the brown sugar has liquefied.
Take the peel off, chop them up, and serve over ice cream.

[chapin2500]

I love roasted garlic on anything.

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1 head garlic

1 teaspoon extra virgin olive oil

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1. Preheat the oven to 425F.

2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed.

[TheRightGuy]

Those who've had 'em agree that my ribs rule ...
... whether it's high-priced baby-backs or the the cheapest, ugliest slab of spareribs you can find.

I cut'em into pieces of 3 to ribs each. I don't parboil 'em ... but I do simmer them (starting in cold water and NEVER breaking into a boil) for 45 minutes. I toss a handful of black peppercorns, a coarsely chopped vidalia onion, and a half dozen cloves of chopped garlic into the pot. Any of those ingredients that just happen to stick to the ribs when I put'em on the grill are an added bonus.

I cook'em very slowly with indrect heat on a weber kettle for an hour and a half ... 30 minutes top up ... thirty minutes top down ... thirty minutes top up. I start saucing them, both sides, at the first turn and repeat at each turn ... and, no, they never burn or blacken. I keep a drip pan half full of water underneath them.

I never add additional charcoal so the temp slowly declines as they cook. During the last half hour I place several large chunks (not chips) of water-soaked hickory on top of the remaining coals, then button down the lid leaving the top vents only about 1/4 open.

I often do my own sauce, but that story's for another day. I've lately been using Charlie Robinson's BBQ Sauce. "Robinson's Ribs" is a Chicago icon, and first winner of Mike Royko's Chicagoland Ribfest. It's available at local supermarkets, maybe even regionally.

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Do you have any good recipes?

[zoso82t]

Dry-rub Recipe

1/4 cup paprika
1.5 tbsp black pepper
2 tbsp brown sugar
1 tbsp salt
1.5 tsp celery salt
1.5 tsp cayenne pepper
1.5 tsp dry mustard
1.5 tsp garlic powder
1.5 tsp ground cumin
about 5 lbs pork ribs

I like to use the meaty, country-style ribs.

1. Combine all seasonings in a bowl and mix them well.
2. Line a large oven pan with aluminum foil.
3. Rub mixture all over the ribs.
4. Cover pan with foil and let sit, refrigerated, overnight. 5. Preheat oven to 325 degrees.
6. Pour 1/2 cup water in the ribs pan and re-cover.
7. Bake, covered, for about 2.5 hours.
8. Enjoy! Optionally, you can throw the ribs on the grill for a few minutes after the baking process to get them a bit crispy, but I like them right out of the oven.

[MotleyGirl70]

Bump for later.

(looking for different potato salad recipes too)

[humblegunner]

Pork Ribs Bin Laden & sundry chicken parts:

[dennisw]

bttt

[TexasCajun]

With all due respect to Hank Hill, mesquite or pecan wood is far better than propane!

Slow Smoke Rules!

[trisham]

This is my husband's barbecue dipping sauce:

Amounts are approximate. I taste everything as I go and adjust accordingly

Saute a finely chopped onion in 3 or 4 tablespoons olive oil till it's lightly browned

Toss in a couple of chopped jalapenos or habeneros

Add several cloves of chopped garlic, don't let the garlic brown

Add roughly a cup of water, cup of vinegar, cup of ketchup and a cup of brown sugar

Add a couple of tablespoons of dark mustard, a good dash of Worcestershire Sauce

Add a couple ounces of bourbon

Throw in a couple teaspoons of salt and at least a teaspoon of cracked black pepper

Add several tablespoons of chili powder (to taste I tend to go heavy on the chili powder)

Bring to a simmer and let steep for awhile.

Add the juice of 1/2 lemon and stir in just before serving.

[tubebender]

Marking...

[bad company]

1/4 cup molasses

1/2 cup honey

1 cup katsup

2 tbsp tobasco sauce

garlic salt

minced onion

[Dashing Dasher]