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The thrill of the grill
marin county, ca ^
| 21 May 2003
| Debra Hale-Shelton
Posted on 05/21/2003 12:17:26 PM PDT by stainlessbanner
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To: Rebelbase; WorkingClassFilth; ctlpdad; Constitution Day; Yeti; dogbyte12; Sender; sweetliberty; ...
Got BBQ?
Freepmail to get on/off bbq list
To: yall
here's another one friends
Boneless BBQ Ribs
Ingredients
3 tablespoons chili sauce
1 tablespoon mild molasses
2 teaspoons brown sugar
2 teaspoons minced, peeled fresh ginger
2 teaspoons Worcestershire sauce
2 teaspoons cider vinegar
1 teaspoon cornstarch
1/8 teaspoon salt
1 pound boneless pork ribs
Instructions
In small bowl, stir together all ingredients except pork ribs. Add 1 tablespoon water to sauce mixture; set aside.
Heat nonstick 12-inch skillet over medium-high heat until hot. Add pork ribs and cook until they are lightly browned on the outside and just lose the pink color on inside, about 5 minutes, turning once.
Reduce heat to low; add sauce to pork, and cook 30 seconds to 1 minute, until sauce bubbles and thickens. Makes 4 main-dish servings.
Note: If you can't find boneless pork ribs at the market, use the following easy instructions for cutting a 1-pound boneless pork loin roast into ribs.
Holding sharp chef's knife parallel to work surface, cut a well-trimmed 1-pound boneless pork loin roast horizontally in half. Cut each half crosswise into 8 strips (or 10 strips if thinner "ribs" are desired.)
To: stainlessbanner
I just got 2 1 gallon jugs of liquid smoke.
To: stainlessbanner
I thought the pollution control people had outlawed BBQ in California. Most especially in politically correct Marin County.
To: All
To: stainlessbanner
Yummmmmm....ribs. We grilled them shrimps down east in NC this past weekend. Half on skewers with a lime-butter brush and the other half mixed with oil and Old Bay and cooked in a pan on the grill.
7
posted on
05/21/2003 12:27:31 PM PDT
by
AppyPappy
(If You're Not A Part Of The Solution, There's Good Money To Be Made In Prolonging The Problem.)
To: Whispering Smith
When BBQ grills are outlawed... outlaws will still be cooking on BBQ grills.
8
posted on
05/21/2003 12:27:55 PM PDT
by
goldstategop
(In Memory Of A Dearly Beloved Friend Who Lives On In My Heart Forever)
To: stainlessbanner
Alternative ketchup-based sauce: One bottle ketchup (24 oz), 1/3 cup light Karo, 1/4 cup vinegar, one lemon, tablespoon garlic salt, Worcestershire sauce and Tabasco to taste.
Smoke, braise or grill meat until almost ready. Brush on sauce and grill over high heat to carmalize the sauce. Serve with extra sauce for dipping. This is especially good on chicken.
9
posted on
05/21/2003 12:28:18 PM PDT
by
js1138
To: stainlessbanner
The BGE twins are scheduled for a good work out this weekend!
LVM
To: stainlessbanner
Phillipino BBQ Ribs:
Marinate pork ribs in Soy Sauce with a touch of vinegar, seasoned with ground pepper, onions, and garlic. Grill over charcoal. Gas is a blasphemous abhomination. And boneless ribs are no fun.
To: AppyPappy; stainlessbanner
My shrimp, oyster, and fish grilling sauce...
2 sticks real butter
2 sliced lemons
2 shots of good beer(Shiner Bock for us).
Old bay
Sliced clove of garlic
Simmer ingredients in sauce pan at low heat.
This sauce is especially good for oysters malibu.
To: stainlessbanner
Bump and mark for recipe culling... :)
13
posted on
05/21/2003 12:38:37 PM PDT
by
kevkrom
To: stainlessbanner
Grilling season is here.At my house there is no season, it's all year long, nice post.
14
posted on
05/21/2003 12:39:00 PM PDT
by
Mister Baredog
((They wanted to kill 50,000 of us on 9/11, we will never forget!))
To: BrooklynGOP
I just got 2 1 gallon jugs of liquid smoke.Did you notify the EPA? LOL
15
posted on
05/21/2003 12:40:56 PM PDT
by
Mister Baredog
((They wanted to kill 50,000 of us on 9/11, we will never forget!))
To: stainlessbanner
Please add me to your list! Didn't know there was a bbq list. FreeRepublic just keeps gettin' better n better!
To: AppyPappy; Constitution Day
Try skewering the shrimps with rosemary branches and spraying with the garlic flavored olive oil spray. You'll love the smell and the taste.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
17
posted on
05/21/2003 12:42:14 PM PDT
by
LonePalm
(Commander and Chef)
To: Whispering Smith
I thought the pollution control people had outlawed BBQ in California. Most especially in politically correct Marin County.SHHHHHHH!
18
posted on
05/21/2003 12:42:52 PM PDT
by
Mister Baredog
((They wanted to kill 50,000 of us on 9/11, we will never forget!))
To: LasVegasMac
I wonder how many Freepers have BGE's (I do!)
To: ArrogantBustard
Charcoal is mandatory. The shrimp mentioned above sounds great !
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