Sounds bad, tastes good.
Was feeling experimental this weekend. Probably re-invented the wheel
but.... Cola-Mustard marinade/mop/sauce. Reduced 2 liters of Coke to about 1.5 cups along with some onion, dried red pepper flakes, and garlic. Strained and mixed with same amount of prepared yellow mustard and 1 can of chapotle in adobe sauce. (pureed) Marinated some baby backs approx. 18 hours then used the rest as a mop. My wife gives if an 9 of 10 on the smacky scale....I'd say 6...bit too sweet for me. Worth playing with. Bubba -- You wanna measure, or you wanna cook? |
Bubba wrote:
> Worth playing with. I congratulate your inventive streak. I just pray you never get your hands on some nitroglycerin. :-) -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ |
Dave Bugg wrote:
>Bubba wrote: > > > >>Worth playing with. >> >> > >I congratulate your inventive streak. I just pray you never get your hands >on some nitroglycerin. :-) > > Got any??? ;-) -- You wanna measure, or you wanna cook? |
Bubba,
I did almost the same thing this weekend. See the post titled "this is what happens when I get bored..." Basically, I used ginger ale instead of cola, horseradish mustard, honey and crushed red pepper flakes. It was yummy! |
"Bubba" > wrote in message > Was feeling experimental this weekend. Probably re-invented the > wheel > but.... > Cola-Mustard marinade/mop/sauce. > Reduced 2 liters of Coke to about 1.5 cups along with some onion, > dried > red pepper flakes, and garlic. > Strained and mixed with same amount of prepared yellow mustard and 1 > can > of chapotle in adobe sauce. (pureed) > Marinated some baby backs approx. 18 hours then used the rest as a > mop. > My wife gives if an 9 of 10 on the smacky scale....I'd say 6...bit > too > sweet for me. > Worth playing with. > > Bubba Don't you like the taste of baby back ribs? BOB |
BOB wrote:
>"Bubba" > wrote in message et > > >>Was feeling experimental this weekend. Probably re-invented the >>wheel >>but.... >>Cola-Mustard marinade/mop/sauce. >>Reduced 2 liters of Coke to about 1.5 cups along with some onion, >>dried >>red pepper flakes, and garlic. >>Strained and mixed with same amount of prepared yellow mustard and 1 >>can >>of chapotle in adobe sauce. (pureed) >>Marinated some baby backs approx. 18 hours then used the rest as a >>mop. >>My wife gives if an 9 of 10 on the smacky scale....I'd say 6...bit >>too >>sweet for me. >>Worth playing with. >> >>Bubba >> >> > > >Don't you like the taste of baby back ribs? > >BOB > > > > Of course....I often eat them boiled so I get the pure unadulterated taste....no char, no smoke, no salt...nothing. Yum!!! ;-) -- You wanna measure, or you wanna cook? |
Oh dear Lord, you're kidding about the boiling, right? ;-)
|
"phyteach" > wrote in message oups.com > Oh dear Lord, you're kidding about the boiling, right? ;-) Probably no more than that other concoction that would surely cover any tast that the meat had originally. BOB |
phyteach wrote:
>Oh dear Lord, you're kidding about the boiling, right? ;-) > > > A bit. I guess hyperbole's hard to bring off, sometimes. Just get tired of thoughtless responses that are little more than knee-jerk clichés. The whole argument of unadulterated vs. enhanced has been going on since the first "meat cooker" got bitched out by a "raw eater" for ruining a good piece of meat. You a physics teacher? Bet that would bring some great insights into the kitchen. Bubba -- You wanna measure, or you wanna cook? |
Dave Bugg wrote: > > Bubba wrote: > > > Worth playing with. > > I congratulate your inventive streak. I just pray you never get your hands > on some nitroglycerin. :-) No fear, that is a hands-off event. -CAL |
phyteach wrote: > > Oh dear Lord, you're kidding about the boiling, right? ;-) Boiing ribs is fine. It just ain't barbecuing. -CAL |
BOB wrote: > > "phyteach" > wrote in message > oups.com > > Oh dear Lord, you're kidding about the boiling, right? ;-) > > Probably no more than that other concoction that would surely cover > any tast that the meat had originally. > > BOB Like smoke and rub? -CAL |
cl wrote:
>phyteach wrote: > > >>Oh dear Lord, you're kidding about the boiling, right? ;-) >> >> > >Boiing ribs is fine. It just ain't barbecuing. > >-CAL > > Actually I did boil some ribs once. Was wanting pork stock for some reason and found some way cheap ribs in the used meat section of the supermart. The dog got the ribs but I do remember it made some killer stock! -- You wanna measure, or you wanna cook? |
I'm trained as a physics teacher, but I am working as an electrical
engineer. I think that's why I try random stuff to see how it works. WRT boiling, I have an Italian friend who puts a few ribs in the sauce while it's cooking down, and it never occured to her to actually eat the ribs. They just threw 'em away until they saw how much I enjoyed eating them. What exactly is the "used meat section" of the grocery store? I've only ever gotten one use out of my meat purchases. Scott |
grythe wrote:
>On Tue, 26 Apr 2005 16:47:23 -0400, Bubba > wrote: > > > >>Actually I did boil some ribs once. Was wanting pork stock for some >>reason and found some way cheap ribs in the used meat section of the >>supermart. The dog got the ribs but I do remember it made some killer >>stock! >> >> > >*Used Meat section* !!!!! > >What the hell is ..... *used meat* ???? > > > Guess it's a bit like "day old bread". The local W/D puts the meats that will expire that day in one section and steeply cuts the prices. Since I'm in the habit of calling leftovers "used" (as in...I've got some used peas in the frige) this section became the "used meat" section. Sorry about the confusion...some have accused me of being a half bubble shy of plumb. Bubba -- You wanna measure, or you wanna cook? |
<grythe> wrote in message ... > > *Used Meat section* !!!!! > > What the hell is ..... *used meat* ???? > > -- > grythe Most stores have a "used foods" section. It is the stuff marked down for a quick sale because of the expiration date. Good bargains can be had. -- Ed http://pages.cthome.net/edhome/ |
All times are GMT +1. The time now is 12:48 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter