Gravy's Cooking Thread
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Ichu
Molten Core Raider
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I am going to be smoking ribs on Friday. I've tried smoking baby back ribs twice, once with the 3-2-1 method and the next time trying 2-2-1. Both times I found them to be dry.
I will be over at my parents and they have a wicked BBQ so it will sit at 225F the entire time, rather than my smoker which varies wildly throughout the afternoon. It's possible that was the problem because the baby backs I had were relatively thin, but I think I want to try a different style of ribs this time anyways.
Anyone have any suggestions/tips? Is it worth sticking it out with the 3-2-1 with a more dependable smoker?
I will be over at my parents and they have a wicked BBQ so it will sit at 225F the entire time, rather than my smoker which varies wildly throughout the afternoon. It's possible that was the problem because the baby backs I had were relatively thin, but I think I want to try a different style of ribs this time anyways.
Anyone have any suggestions/tips? Is it worth sticking it out with the 3-2-1 with a more dependable smoker?
Sir Funk
Molten Core Raider
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Go find my Cajun spice recipe I posted a few pages back. Cajun spice mayo is awesome on burgers but I've also had it on turkey burgers since and I loved it there too.
Falstaff
Ahn'Qiraj Raider
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Both work for me and also sea food.
I don't care, so long as I am hungry, seriously. My standards drop that low. I am that crass.
Little better taste here and there to impress people (other than myself) is needed though, so here I am, I guess.
Sir Funk
Molten Core Raider
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I've been getting my daily dose of greens by making my own Kale Chips.
Oven @ 350, spread kale over parchment paper on a baking sheet. Olive oil, salt & pepper. Cook ~12-15 minutes or until crisp enough for preference.
Have been eating this twice a day and can't get enough. Easy way to get in your veg for sure.
Oven @ 350, spread kale over parchment paper on a baking sheet. Olive oil, salt & pepper. Cook ~12-15 minutes or until crisp enough for preference.
Have been eating this twice a day and can't get enough. Easy way to get in your veg for sure.
Gotta try that and bring it to work. Maybe my co-workers will like it.
I like kale raw and with vinegar, but if I ask anybody to eat it like that, they taste it and tell me I'm nuttier than a squirrel for liking kale.
Erronius
<WoW Guild Officer>
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That's how my family used to eat cooked spinach, but I dunno.
I also like fries with vinegar but I blame Buffalo for that.
I may try to man up and make some this weekend (if I remember and don't sleep 24/7) but I dunno if I'll bother trying to find actual eared sweet corn this late in the season. Though it's been 15 years or so since we grew any so I may be wrong and it's still in season somewhat, Google says that I am, though the last sweet corn I bought on the cob in the grocery was terrible anyways. May just try frozen or canned.
Tarrant
<Prior Amod>
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miracle whip and mcdonalds fries was my favorite thing ever in high school when like you said, it was that time in my life when I could eat anything and not gain an ounce.
Erronius
<WoW Guild Officer>
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I hate quoting myself but this got me thinking...is cooking still not "manly" to a large part of our society? With the exception of cooking large portions of meat or maybe stuff like chili, I still know guys that won't cook and if they do, they are reluctant to admit it.
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I think there is a dichotomy here. If you watch cooking shows, so many of the chefs are men. When you talk to a vast majority of couples, men don't cook. It's an odd thing. Even in my own circle of friends, most of whom are pretty progressive people, the women in the relationship do the bulk of the cooking. Unless a barbecue is involved. Is this a gendered hold-over? Everyone who knows my family knows that I do the bulk of the cooking. I don't feel less "manly" because of that, nor do I think anyone who knows me thinks of me in that way. Perhaps I'm oblivious, and my nickname amongst our friends is something like "femininedirkchef"