Freaky Friday Food
Posted: Fri Feb 16, 2018 1:13 pm
OK by Freaky I mean that
1. I don't normally make or even eat Tater Salad but I did today
2. The Wiffy rarely cooks anything anymore and she wanted to do the Pot of Pintos
3. I boiled my Country Style Ribs OK OK OK - I didn't actually boil them I "BRAISED" them and then seared over hot coals
Kingsford got double duty today
Tater Salad was made with Mrs. Renfro's Hot Chow Chow, chopped green own-yawns, Mayo, Honey Mustard and red Taters skin-on- - the Wiffy liked it
Wiffy's Pintos have everything but the kitchen sink in them and they would have been just fine by themselves for Lunch
Three beautiful bone-in beauties spent the night with Suckle Busters 1836 Rub - - -
The ribs got into the Sauna with Suckle Busters Hot and Spicy Sauce and some Beer
After rendering a while they put on just a tiny bit of bark
Lathered with the Sauce and plated
IMHO Country Style/Farmers Cut/Jacks Ribs/Chops are all good but I really prefer the ones with the bone-in if they have sufficient meat around them. Even better is, when I'm knawing the tender meat off of the bone, I think of my Dad and how he used to say "Son, there ain't nuttin better than Polishing dem bonz" and believe me he could polish with the best.
1. I don't normally make or even eat Tater Salad but I did today
2. The Wiffy rarely cooks anything anymore and she wanted to do the Pot of Pintos
3. I boiled my Country Style Ribs OK OK OK - I didn't actually boil them I "BRAISED" them and then seared over hot coals
Kingsford got double duty today
Tater Salad was made with Mrs. Renfro's Hot Chow Chow, chopped green own-yawns, Mayo, Honey Mustard and red Taters skin-on- - the Wiffy liked it
Wiffy's Pintos have everything but the kitchen sink in them and they would have been just fine by themselves for Lunch
Three beautiful bone-in beauties spent the night with Suckle Busters 1836 Rub - - -
The ribs got into the Sauna with Suckle Busters Hot and Spicy Sauce and some Beer
After rendering a while they put on just a tiny bit of bark
Lathered with the Sauce and plated
IMHO Country Style/Farmers Cut/Jacks Ribs/Chops are all good but I really prefer the ones with the bone-in if they have sufficient meat around them. Even better is, when I'm knawing the tender meat off of the bone, I think of my Dad and how he used to say "Son, there ain't nuttin better than Polishing dem bonz" and believe me he could polish with the best.