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2006-09-26 -Short Attention Span Theater-

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Posted by Zenster 2006-09-26 03:47|| || Front Page|| [12 views since 2007-05-07] Top

#1 Memphis Style Dry Rub
Herb and Spice Barbecue Seasoning
Submitted by Zenster

Preparation time: 1 hour

Serves: Enough for 6-12 racks of pork ribs.

Ingredients:

2 lbs. Golden or Light Brown Sugar (must be fresh to avoid clumping)
½ cup White Cane Sugar
½ cup Sea Salt (or Kosher, not iodized)
½ cup Onion Powder
¼ cup Garlic Powder
¼ cup Corn Starch
¼ cup Ground Paprika

Heaping Tablespoon Each of:

Allspice (or 2-3 per taste)
Fine Ground Black Pepper (or two per taste)
Cayenne Powder (adjust per desired octane)
Ground Sage

Heaping Teaspoon Each of:

Ground Cumin
Chile Powder (mixed spice is ok, but straight powdered chile is best)

Preparation:

Mix all of the ingredients. Hold back on the salt and cumin at first and balance it at the end. Push all of the combined ingredients through a coarse sieve to ensure a free-running consistency. The final product should have a slightly sweet, yet salty and hot flavor to it. There should be a nice complex and dark, warm taste from all of the spices, but none of them should stand out like a sore thumb. It's really hard to overdo the garlic or onion powder but watch out for the ground cumin, you can blow away a whole batch of dry rub with a single slip of the measuring spoon. For best results, use freshly ground sea salt and pepper. I recommend New Mexico or Pacifico (California) red chili powder.

NOTE: This recipe is modeled after the style of barbecue served by Charlie Vergo at The Rendezvous in Memphis, Tennessee. Use this dry rub with the barbecued rib recipe posted above.

Important Points:

Do not be afraid to experiment or modify this recipe. It is all about personal taste. Is this my exact own personal set of ingredients? Heres a hint; Youll have to pry my recipe out of my cold dead hands.

Use both kinds of sugar, even three types, such as turbinado can yield interesting results.

There are several other herbs and spices that can enhance this basic recipe. Hint, hint.

Keep the heat down. Few people appreciate anything over two alarms.

Remember, when developing your dry rub recipe, you can always go light at first and augment any flavor notes by adding more of one or another herb and spice later on.

When applying the dry rub, make sure to work it all over each slab, including beneath the flap meat on the underside. Massage it into the rack a bit using your fingertips. If needed, dust the racks another time to establish a secure coating that will stand up to handling. Allow the rub to rest on the meat for at least an hour but not more than two.

Posted by Zenster">Zenster 2006-09-26 05:15|| 2006-09-26 05:15|| Front Page Top

#2 Here's a nice little make-ahead dessert -- flavoured with rum -- that fits the theme, I think.

Charlotte Russe (serves 8, or 16 if half-slices are wanted)
This recipe was given to my mother as a baby gift when I was born. She passed it on to me as a wedding gift, along with an alcohol-free variation shed developed for tea-totalers. Both versions freeze beautifully, and can be kept for months.

Note: Charlotte Russe is traditionally a round, bombe cake. However, since this recipe is so extremely rich, Ive found it better to make as a loaf shape served in slices. It also fits better in my freezer that way.

Cake:
2 packages ladyfingers (about 24 pieces)
3 Tbsp (45 ml) each rum and water

Filling:
3 Tablespoons sugar
2 Tbsp (30 ml)water
1 Tbsp (15 ml) rum
1 teaspoon (5 ml) almond extract
12 oz. (340 g) semi-sweet chocolate chips (I like Girardelli, Mama prefers Nestle)
4 large eggs, separated
1 cup whipping cream

Place mixing bowls and beaters in refrigerator to chill -- both egg whites and cream whip higher in when beaten in chilled bowl. Line a 9x5 loaf pan with plastic wrap, leaving generous overhangs so that the finished cake can be sealed air-tight for storage. On a large plate split the lady fingers, and sprinkle or brush the flat sides with the rum/water mixture. Line loaf pan bottom and sides with ladyfingers, taking care to leave no holes. There should be enough ladyfingers left over to lay on top of the filling later. Set aside.

In a double boiler, melt together sugar, water, rum, chocolate chips and almond extract until completely melted and smooth. Set aside to cool slightly, then whisk egg yolks and stir in.

Meanwhile, in one large bowl beat egg whites until very stiff. In another large bowl whip cream until stiff. Fold chocolate-egg yolk mixture into whipped cream, then gently fold in the beaten egg whites.

Pour filling into prepared loaf pan, then top with reserved lady fingers. Seal plastic wrap tightly to prevent lady fingers from drying out.

Refrigerate cake if to be served within 24 hours, otherwise put directly into freezer.

Take out of refrigerator/freezer just before serving dinner to give the Charlotte time to come to the best eating texture. If serving a crowd, cut into slices and plate now; for more intimate gatherings, bring uncut to the table later. To serve, garnish cake with powdered sugar or a sprinkle of unsweetened cocoa powder, and serve each slice with a generous dollop of unsweetened, softly whipped cream.

Alcohol-free Charlotte Russe
Rub ladyfingers with freshly grated orange zest, instead of sprinkling with rum.

For the filling, replace rum and almond extract with 1 1/2 Tbsp grated orange zest plus 1 Tbsp orange juice

Posted by trailing wife 2006-09-26 07:47|| 2006-09-26 07:47|| Front Page Top

#3 If anyone would have told me four years ago there would be receipes on the Mightly Rantburg, well. . . .

But Hey!, I can change, if I have to - I'm off to the store!

Oh and Zen, definitely use Kosher salt for the Memphis style rub if it is to be used for Ramadan. snort

Posted by GORT 2006-09-26 08:22|| 2006-09-26 08:22|| Front Page Top

#4 There was a BBQ joint just down the street from Tampa,Fl CAIR HQ. I noticed that this has become Sinbad Mideast Food. It has since become history but at least the offending BBQ joint is gone.

Posted by bruce 2006-09-26 08:24|| 2006-09-26 08:24|| Front Page Top

#5 Just our bit for the War on Terror, GORT. ;-)

Posted by trailing wife 2006-09-26 08:40|| 2006-09-26 08:40|| Front Page Top

#6 Oh my! Looks like I'm going to be busy this weekend after all (cooking this up).

A Rantburg Ramadan - Great!

Posted by CrazyFool 2006-09-26 08:59|| 2006-09-26 08:59|| Front Page Top

#7 Anyone-can-make-it Apple Pie (actually a nice tart, but we'll call it Pie as in "motherhood and ...)

Crust:

1/4 lb butter (firm)
1 cup flour with a pinch of salt added
1 egg yolk
ice water

Cut butter with a knife or fork or pastry knife into pea-sized bits. Add the flour and mix well so that you have a coarse texture of tiny bits of butter coated with flour. Mix the egg yolk with 3 Tablespoons of cold water and mix into the flour/butter with a fork. Dribble a little more water as needed to produce a dough that hold together into a ball - but avoid making it really sticky. (If you do, add a SMALL amount of flour.) Pat into a 9" pie pan with your fingers.

(Note: unlike traditional pastry, this can be mixed in a food processor and still comes out flaky!)

Heat the oven to 425 degrees F. while you prepare the filling, as follows:

Peel 4-5 Granny smith apples. Quarter them and remove the core. Mix 1/4 cup flour and 1/4 cup sugar and spread on the bottom of the unbaked pie crust. Cut apples into smaller chunks (1 inch x 1/2 inch or so) and layer on top of the sugar/flour. Dripple 1 T water over the fruit, then sprinkle cinnamon and sugar on top.

Bake at 425 for 15 minutes, then turn the oven down to 350 degrees and bake for 20-30 minutes longer, until the fruit is soft (but avoid allowing the crust to get dark brown - take it out while the crust is still golden).

Ways to spice this up:

(1) Add some dried cranberries in and among the apples.
(2) Add some chopped walnuts in and among the apples.
(3) Using a zester or a grater or a thin knife, remove the zest (yellow part of the peel) from 1-2 lemons. This has the essential oils that give taste and smell to fresh lemons. Mix the chopped zest in with the fruit. Squeeze the lemons and dribble the juice over the fruit (instead of water) before topping with sugar and cinnamon.

Posted by lotp 2006-09-26 09:04|| 2006-09-26 09:04|| Front Page Top

#8 If you're in a hurry for food and not up to Zenster's 500-word recipes or hours of cooking...

Sprinkle pork tenderloin with SeasonAll and bake at 400F for 25 minutes per pound. Surround with microwaved new potatoes and sauerkraut microwaved with the pork drippings. Wash down with beer.

Posted by Darrell 2006-09-26 09:18|| 2006-09-26 09:18|| Front Page Top

#9 DAMN these all look really good! Who needs "America's Test Kitchen" when I can just go to the 'burg?

(If this keeps up till around the Christmas/Chanukah season....have I got a chocolate truffle recipe for you guys!)

But first, a technical question or two for the Zen Man....

1) It's probably my browser (Firefox), but for some bizarre reason your dry rub recipe isn't giving me the measurements for the garlic powder/cornstarch/paprika (it shows as a "j" instead of a number) or the cane sugar/sea salt/onion powder (it shows as a "S"). I was thinking the S might be one-half cup and the j might be one-quarter, but thought I'd ask before plunging ahead.

2) From time to time I see a slab o' ribs here that they label "St Louis Style". Is that the kind you use?

Was never allowed near the grill when I was growing up, sorry. That was the men's realm at my house....but then again, they got the hell outta my kitchen without a squeak when I demanded it, so it worked out well. ;)

Posted by Swamp Blondie 2006-09-26 09:44|| http://azjetsetchick.blogspot.com ]">[http://azjetsetchick.blogspot.com ] 2006-09-26 09:44|| Front Page Top

#10 You all suck.

(As of last Thursday, I've lost 88.8 pounds. Slim chances I'll break 100 by the end of the year; birthday, Thanksgiving, trip to Disney World, followed by Christmas and finally New Year's.)

Posted by Rob Crawford">Rob Crawford 2006-09-26 09:53|| http://www.kloognome.com/]">[http://www.kloognome.com/] 2006-09-26 09:53|| Front Page Top

#11 Wow! Congratulations and keep it up!

Posted by Nimble Spemble 2006-09-26 10:14|| 2006-09-26 10:14|| Front Page Top

#12 Congratulations Rob. How did you do it?

Posted by JohnQC 2006-09-26 10:18|| 2006-09-26 10:18|| Front Page Top

#13 Weight Watchers.

Posted by Rob Crawford">Rob Crawford 2006-09-26 10:20|| http://www.kloognome.com/]">[http://www.kloognome.com/] 2006-09-26 10:20|| Front Page Top

#14 Very impressive, RC!! That's quite an accomplishment! Way to go!

Posted by Swamp Blondie 2006-09-26 10:25|| http://azjetsetchick.blogspot.com ]">[http://azjetsetchick.blogspot.com ] 2006-09-26 10:25|| Front Page Top

#15 RC even got an Instapundit mention.....

Posted by Frank G 2006-09-26 10:39|| 2006-09-26 10:39|| Front Page Top

#16 You have My admiration, RC. I'm not willing to put in the sacrifice to lose 30 (the tumor and radiation took out 25 or so, but I don't recommend it), so 100 is beyond visioning.

Posted by Jackal">Jackal 2006-09-26 10:43|| http://home.earthlink.net/~sleepyjackal/index.html]">[http://home.earthlink.net/~sleepyjackal/index.html] 2006-09-26 10:43|| Front Page Top

#17 Go Rob!

Posted by 6 2006-09-26 11:23|| 2006-09-26 11:23|| Front Page Top

#18 heh Rob lose some of mine too!

congrats :-)

Posted by Rubber Biscuit 2006-09-26 12:22|| 2006-09-26 12:22|| Front Page Top

#19 Wow Rob! Congratulations! I will have to try that out.

After the BBQ Pork Ribs, and apple pie, and...

Posted by CrazyFool 2006-09-26 12:28|| 2006-09-26 12:28|| Front Page Top

#20 *intoned most proficiently through her nose* We must all make sacrifices in times of war, Rob. *Back to her normal voice* Well done, Rob! Especially as you've already survived Oktoberfest Zinzinnati, one of my own little trip hazards. Besides, while Zenster's ribs are very much of the moment, you can make my Charlotte Russe for setting aside in the freezer until you are good and ready to eat it, so that's kind of ok. ;-)

Swamp Blondie, save your truffel recipe to give to us as a Christmas present. Or it will do nicely for Ramadan if it has alcohol in it... *hintng madly* As you suspected, it's 0.25 cup garlic powder/cornstarch/paprika, and 0.5 cup cane sugar/sea salt/onion powder.

Posted by trailing wife 2006-09-26 12:37|| 2006-09-26 12:37|| Front Page Top

#21 I miss being able to eat what I want when I want it, but for the most part I feel a lot better. My car's bigger, too.

Posted by Rob Crawford">Rob Crawford 2006-09-26 12:40|| http://www.kloognome.com/]">[http://www.kloognome.com/] 2006-09-26 12:40|| Front Page Top

#22 Especially as you've already survived Oktoberfest Zinzinnati, one of my own little trip hazards.

Well, unless the food at Disney has gone downhill, I'll make up for it there.

Posted by Rob Crawford">Rob Crawford 2006-09-26 12:46|| http://www.kloognome.com/]">[http://www.kloognome.com/] 2006-09-26 12:46|| Front Page Top

#23 We must all make sacrifices in times of war, Rob.

I'd say grilling up a nice slab of pork ribs during Ramadan is an incredible sacrifice.

Posted by badanov 2006-09-26 12:56|| http://www.freefirezone.org]">[http://www.freefirezone.org] 2006-09-26 12:56|| Front Page Top

#24 RC, I'ma headin' down the Orlando way myself with the wife and (one of) the kids myself in a few weeks. And, I've also gone the Weight Watchers route too (informally), and have lost around 20-25 lbs. But, 80+ is phenomenal! Congrats on that (and the "bigger" car).

BTW, if Zen's receipe is akin to Rendevous', I wholly endorse it (and I'm a typical smother it in sauce type Southerner)! The only "dry" BBQ I've had, and it was well worth it! Even if it's not like Rendevous', it's the least we could do for ramadan, eh?

Posted by BA 2006-09-26 13:07|| 2006-09-26 13:07|| Front Page Top

#25 Safe motoring BA.

Posted by Besoeker 2006-09-26 13:49|| 2006-09-26 13:49|| Front Page Top

#26 thx, besoeker!

Posted by BA 2006-09-26 14:00|| 2006-09-26 14:00|| Front Page Top

#27 This is the first time I've ever been excited about Ramadan. I love Pork Ribs! Thanx Zen et al. I can't wait to tell Habib down at my local Convenient/Check Cashing/Lotto/Beer store. Maybe I'll bring him some to try.

Posted by Intrinsicpilot 2006-09-26 15:58|| 2006-09-26 15:58|| Front Page Top

#28 Wow, thank you all for the replies and, especially, the other recipes. I'm hoping we can assemble a fine collection that Fred and the mods could market for extra revenue as "The Rantburg Cookbook".

I'll be creating an index for all of the recipes as they are posted. The index will be included in each recipe thread that I post. I'm going to try and do this daily, throughout Ramadan, and then may switch over to a weekly basis, if bandwidth and the Mods permit.

I really appreciate this opportunity to contribute some of my favorite kitchen creations here at Rantburg. Unless noted at the bottom with a; "Cheerfully stolen from ...", all of these are my own creations. I've been a culinary enthusiast for my entire life and have also worked as a volunteer and professional chef during some of Silicon Valley's economic downturns. In this most recent post 9-11 recession, I switched over to assisting with the management of operations for catering firms and also serve on the advisory board for a local culinary institute.

With moderator permission, I will occasionally mention specific products and services which I consider to be superior. In certain recipes I will call out for some of these and recommend against substitution. Please proceed with utter confidence when I do so. My recipes may seem extremely detailed, partly due to my prior work writing technical specifications and laboratory procedures, but I promise that you will find them easy to follow and comprehensive in terms of preparation. On with the show!

It's probably my browser (Firefox), but for some bizarre reason your dry rub recipe isn't giving me the measurements for the garlic powder/cornstarch/paprika (it shows as a "j" instead of a number) or the cane sugar/sea salt/onion powder (it shows as a "S"). I was thinking the S might be one-half cup and the j might be one-quarter, but thought I'd ask before plunging ahead.

Swamp Blondie, the characters being lost by your browser are condensed font representations of 1/4 and 1/2. Ever the thoughtful one, trailing wife has already provided the substitutions needed.

2) From time to time I see a slab o' ribs here that they label "St Louis Style". Is that the kind you use?

There are four cuts of ribs that you will commonly find in most supermarkets:

1.) Regular slab: This may be packaged as an intact side of ribs or cut into two parts for packaging purposes. Ribs come from the "belly", which is known in the trade as a "primal cut", with "shoulder", "loin" and "ham" being the other pork primals. Regular slabs are what the above recipe calls for.

2.) St. Louis cut: This is a rack of ribs with the least meaty part removed, namely, the bone tips or "heel" of the slab. The tips are marketed separately as another cut to be discussed later. While this gives you a compact and meaty rib, you usually pay an extra 25-30% in price for the loss of some 10-15% in weight. You also lose the indication of doneness by way of pullback on the bone when the meat is finished cooking. There will be some pullback, just not as much.

3.) Baby back: This is where they really sock it to you in price. Almost half of the heel is removed and the cost can skyrocket by double or triple the slab price. Yes, you get a very meaty rib, but you've got to hit the hip big time for it. They will cook faster, but with the same shortcomings noted above.

4.) Chinese riblets: These are long strips, usually between one and two inches wide, taken from the slab's heel when cutting St. Louis or baby back ribs. They are wonderful in a black bean garlic sauce and can sometimes be found at very economical prices. Cooking them is an entirely different matter. I recently found a recipe for Chinese barbecue sauce that is simply out of this world and will be sharing that as we work our way through this Rantburg Ramadan.

BTW, if Zen's receipe is akin to Rendevous', I wholly endorse it (and I'm a typical smother it in sauce type Southerner)! The only "dry" BBQ I've had, and it was well worth it! Even if it's not like Rendevous', it's the least we could do for ramadan, eh?

BA, thank you for checking in with a testimonial regarding The Rendezvous. People have told me the service is snooty and the food is a bit over-rated, but I've yet to hear of anyone who hates their chow. Within less than three attempts, I managed to get within about 80-90% of their flavor and quality. I'll be posting my barbecue sauce recipe later on to complete today's offering. Sadly, I cannot find a copy of it and will have to reconstruct it from memory. It is a Carolina style tomato-less sauce based on molasses, mustard and vinegar.

Finally, special congratulations to Robert Crawford on improving his health. It's something nearly all of us struggle with. At least I can alway take refuge in the old saying:

NEVER TRUST A SKINNY CHEF!

Posted by Zenster">Zenster 2006-09-26 16:17|| 2006-09-26 16:17|| Front Page Top

#29 Aw, hell with it. I'm headin' down to Rudy's.

Posted by mcsegeek1 2006-09-26 16:24|| 2006-09-26 16:24|| Front Page Top

#30 This post is delightful. Thanks, Zenster and assorted RB foodies! Next time Fred's sympathy meter wriggles, we'll know it was really the Ramadan Ribs talking.

Posted by Seafarious">Seafarious 2006-09-26 16:25|| 2006-09-26 16:25|| Front Page Top

#31 Whahahaha... go for it Mcsegeek! Wish I could join you. It really is the best in the US.

Posted by Besoeker 2006-09-26 16:28|| 2006-09-26 16:28|| Front Page Top

#32 not the chili? LOL

Posted by Frank G 2006-09-26 16:28|| 2006-09-26 16:28|| Front Page Top

#33 Re #8: Make that 325F, not 400F, unless you want to make a chew toy for your dog.

Posted by Darrell 2006-09-26 17:30|| 2006-09-26 17:30|| Front Page Top

#34 TW, sadly, no, there is no alcohol in the truffles. There could be an insignificant amount should you choose to add extract, but I'm not sure it would be un-halal to do that, so we'll wait till later. Come to think of it, for a party girl like me I really only have one recipe with alcohol in it (cioppino, a/k/a San Francisco-style fish stew). I prefer not to contaminate my booze with food. :P

And thanks, Zenster, for the edumacation regarding rib cuts. Will get the appropriate cut later (Ramadan is this whole month, right?) and experiment with my sweetie.

Who knew Ramadan really meant "Pork Festival"? ;)

Posted by Swamp Blondie 2006-09-26 18:06|| http://azjetsetchick.blogspot.com ]">[http://azjetsetchick.blogspot.com ] 2006-09-26 18:06|| Front Page Top

#35 Carolina Style Barbecue Sauce
No Tomato Sauce for Barbecue
Submitted by Zenster

Preparation time: ~1 hour

Makes: ~1 Quart

Ingredients:

2 Cups Light Molasses
1 Cup Apple Cider Vinegar (or white but not red)
½ Cup Golden Brown Sugar
¼ - ½ Cup Yellow Mustard (or use 1-2 TBS Colmans dry mustard for more spice)
2 TBS Onion Powder
2 TSP Water
1-2 TBS Vegetable Oil
1 TSP White Cane Sugar
1 TBS Garlic Powder
1 TSP Paprika
1 TSP Allspice
1 TSP Fine Ground Black Pepper
½ TSP Sea Salt (or Kosher salt)
½ TSP Cayenne Pepper
½ TSP Louisiana Crystal Hot Sauce (for heat, adjust octane as required)
¼ - ½ TSP Ground Cumin

Optional:

Red Pepper Flakes (for extra heat)
Substitute brown mustard or Dijon for the prepared yellow type
White cane sugar for extra sweetness
Extra water to control viscosity

Preparation:

Mix all of the wet ingredients in a medium sized saucepan. Hold back on the mustard and balance it at the end. As always, be very careful with the ground cumin, it has a rather distinct flavor. Place saucepan on stove over low heat. In a separate bowl, mix all of the dry and powdered spices with the water until they are a smooth paste. Stir this into the sauce until completely blended. Bring to a low simmer but do not boil. Balance the mustard, salt and sweetness to taste. Run the warmed sauce through a fine sieve to remove all grit resulting from the ground spices. The final product should have a tangy but sweet flavor with a complex background of spices and heat.

Important Points:

Do not be afraid to experiment with or modify this recipe. It is all about personal taste.

Try different ratios of brown and white cane sugar.

Experiment with other herbs and spices. Clove, cinnamon, grated ginger and Chinese five-spice powder can all lend interesting top notes. Mix a tiny bit of spice with a small quantity of your finished sauce to test for new combinations.

Some Southerners would add Coca-Cola, Worcestershire sauce or even a bit of butter to this recipe.

For those who insist upon a standard tomato style sauce, merely add Heinz 57 ketchup to taste. Now your prize sauce will taste like every other one on the market.

Keep the heat down. Few people appreciate anything over two alarms.

Posted by Zenster">Zenster 2006-09-26 20:01|| 2006-09-26 20:01|| Front Page Top

#36 Thanks for the thoughts, everyone.

Barbecue for Ramadan sounds great; I'm gonna see if I can figure out how to make some without breaking the diet.

Probably heresy, but I think a North Carolina style mustard sauce might be low-cal enough to work. God knows the pork itself is gonna be a tough one; 6 ribs is about half of what I can have in a day.

Posted by Rob Crawford">Rob Crawford 2006-09-26 20:06|| http://www.kloognome.com/]">[http://www.kloognome.com/] 2006-09-26 20:06|| Front Page Top

#37 I prefer not to contaminate my booze with food.

It's hard to argue with such impeccable logic!

And thanks, Zenster, for the edumacation regarding rib cuts. Will get the appropriate cut later (Ramadan is this whole month, right?) and experiment with my sweetie.

Any of the standard rib cuts I mentioned will work, just be careful to monitor the shorter cuts for doneness as they will cook faster.

In 2006 Ramadan is from 09/23 to 10/22. I'm going to try and have a new recipe for each day of it, Mods willing (Peace Be Upon Them).

Who knew Ramadan really meant "Pork Festival"?

Chortle. Well, that's just the way we do things here at Rantburg.

Posted by Zenster">Zenster 2006-09-26 20:18|| 2006-09-26 20:18|| Front Page Top

#38 To quote the great Red Clay Ramblers

Oh, mama, whatever you do
Don't get behind on your barbecue.
Forget about your chicken and your brunswick stew
But dont' get behind on your barbecue.

Been I while since I had pulled pork made right. And by the way, the Ramblers are mostly Chapel Hill profs. Good taste in old time music tho.

Posted by lotp 2006-09-26 20:21|| 2006-09-26 20:21|| Front Page Top

#39 Even though I said it just a while ago, I want to say it again -- thanks for the kind words. When I get a swift kick from reality, it helps to know SOMEBODY appreciates what I've done.

Posted by Rob Crawford">Rob Crawford 2006-09-26 21:03|| http://www.kloognome.com/]">[http://www.kloognome.com/] 2006-09-26 21:03|| Front Page Top

#40 we all do - just quit setting stds I won't meet, dammit

Posted by Frank G 2006-09-26 21:06|| 2006-09-26 21:06|| Front Page Top

#41 One of the wife's infinite number of cookbooks - one she keeps by the stove is...
"The Great Ribs Book" Hugh Carpenter & Teri Sandison (Barnes & Nobel) ISBN 0-7607-5704-2

A good starting point - She uses that book with Moo & Oinks 10lb boxes of Rib Tips.

Posted by 3dc 2006-09-26 22:50|| 2006-09-26 22:50|| Front Page Top

17:03 abdul
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