FReeper Canteen ~ What's Your Favorite BBQ? ~ July 3, 2007

Serving The Best Troops In The World | The Canteen Crew

[laurenmarlowe]

 

 

 

~ The FReeper Canteen Presents ~ What's Your Favorite BBQ?
Welcome to the FReeper Canteen! It's great to have you with all of us!! Thank you to all of our Troops, Veterans, and their families for allowing us to entertain you! Happy Independence Day!!

 

 

Your Opinions Please!
 

Main Topic:

What is your favorite BBQ?

Beer Can Chicken?

Some juicy ribs?

The works!!

Chopped BBQ beef sandwich?

BBQ cook-offs are a great adventure!

Come tell us about your favorite BBQ, and share your recipes!!

 

 

 

[Tamar1973]

Evening Tamar...Long time no see..Hugs to you.

Annyonghaseyo, fellow redhead!

[laurenmarlowe]

Evening Old Sarge!

[AZamericonnie]

Thank you for this evening's thread dear Lauren! *Hugs*

[Tamar1973]

Now I kinda figured you would say that, LOL! :o) Evening Tamar!

Am I that predictable?! LOL!

[Michael.SF.]

Parboiling is what just about every major restaurant does to make the ribs "fall of the bone tender", places like Black Angus, Tony Romas, Apple bees. If that is how you like your ribs, I have no problem with that, but with all due respect, vegetables are boiled and meat should never be (except stew meats).

I make my own Bar b Que Ribs and sauce. I will match them against any body else's and will rarely come in second place. They are tender, flavorfull and not dry.

[Old Sarge]

I spent a glorious Saturday at the park with the re-enactors - several ferocious battles and everyone had fun!

[SandRat]

Garlic-Butter Parmesan Corn

8 medium ears of sweet corn in husks
1/3 cup butter, cubed
1/2 tsp minced garlic
1/4 tsp salt
1/4 cup grated Parmesan Cheese

Soak corn and kitchen string in cold water for at least 20 minutes. While that’s happening, in a saucepan combine the butter, garlic, and salt. Heat over medium heat until butter is melted; set aside 2 TBS.

Carefully peel back the corn-husks to within 1 in. of the bottoms; remove the silk. Brush with the remaining butter mixture. Re-wrap corn in husks and secure with the wet kitchen string.

Grill corn, covered, over medium heat for 30 minutes, turning over 1/4 turn about every 6 minutes. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with Parmesan cheese and serve.

[SandRat]

ain’t she sweet????!!!!!

[laurenmarlowe]

Howdy Connie! *HUGS*

Thank you for the Tribute To Our Troops!

[stephenjohnbanker]

Good evening, m’dear!!

[laurenmarlowe]

Howdy MA! *HUGS*

[SandRat]

Sooooo Nice!!!!

[Randy Larsen]

Try this!

Beer Can Chicken

[laurenmarlowe]

Good evening to you NormsRevenge, thank you for stopping in.

BBQ pork sandwiches sound yummy!

[Exit148]

Ribs — any sauce, any rub, anyway.

No— wait -— sausage, any kind, any way.

Nah -— ribs, any sauce, any rub, anyway.

How about a mix of ribs and sausage??

[PAR35]

The question, as illustrated, seems to indicate a lack of understanding of the distinction between barbecue and grilling.

[AZamericonnie]

Thanks for the heads up Sandy...the calendar is my friend when I remember to look at it!!:)

[El Gran Salseron]

Barbequed pork with a sauce named “Kikkoman Steak Sauce.” I have to go to the Chinese market to buy it. The local American markets don’t carry it. The main ingredient in the sauce is apples.

[laurenmarlowe]

Evening TAZ! *HUGS*

Big fan of ‘tater salad too. YUM!

[Tamar1973]

Looks lipsmacking good!