Spending most of my younger life in Germany and reaching over the rim of a beer barrel and pushing the wooden cross aside and pushing the gray mould floating on top to get to the fermenting sauerkraut getting a hand full I just never acquired the taste, as much as I like it, of the kraut you get in this Country
But that sounds good. Will give it a try.
The reason a dog has so many friends is because he wags his tail instead of his tongue.
"Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery"Winston Churchill
hipshot1 wrote: ↑Tue Jan 05, 2021 1:32 pm
Sorry but I dont really care for ribs, I would rather have a good steak. And no i'm not trying to start a pissing match.
I could live off of both (on alternating days) pretty much forever, if done right, and there are no shortage of "right" ways to do that.
You guy's will get a chuckle out of this.
The "Frugal Yankee Smoker" One of my buddies built it.
Each drawer can hold a different cut of meat.
Notice the temp gauges on the drawers
C
thads smoker 1.jpg
thads smoker 2.jpg
thads smoker 3.jpg
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One of the draws of shooting matches is the food. I've had Ian's ribs. They are A++++++. This year in Georgia, for example, Aviator, Willie Pool, and I brought our wives with us and towed our campers. We camped at the range and each night had five star meals together. We do the same at Friendship each month. Maybe not quite as many stars, but grilled steak, Scallops, and many other choices. Then we have a adult beverage or two and solve all of the worlds problems. At least for that night.
Woody
Richard A. Wood
If you are surrounded. You are in a target rich environment.
I get tired of scallops and lobsta some times.
But lobsta is cheaper than hamburger right now so I choke it down.
I get mine right off the boat, cash money.
These cost me $20 bucks.
The fisherman asked if I needed a bag
I said nope, got a truck.
C
Lobsta.jpg
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Some years back I remember one of our group killed a full curl ram early in the hunt and the designated camp cook said I'll cook up the ribs for supper. I kind of thought he would bake them but when I came in for lunch he had them rolled up and simmering in a pot over the camp fire. Well we went back out for the rest of the day scouting some more rams and got back right at dusk and here the ribs were still simmering in the pot with brown scum floating on top . I didn't say anything but thought oh crap the ole duffer has ruined some good meat. I guess he saw the disdain in my expression as he quipped, " you just wait". He pulls them out and baked them a bit over the camp fire, and served them up. Man I never tasted ribs half so good before! He then skims the scum off the pot water and serves it as a hot drink broth and that was probably just as good1
To look at it while cooking would gag a maggot but man was it ever delicious. Course climbing mtn's all day long will give you an appetite like Paul Bunyan!
Dry rub containing a little brown sugar, garlic powder, black pepper and Cayenne. . Place on a rack in the smoker after getting good smoke with pear /hickory/mesquite wood ...whatever you have, at 250 degrees for about an hour and a half. Pull the ribs out, wrap up tight in tin foil and let them cook for another three or four hours. The fat and a good rub will make the ribs fall off the bone. The first hour or so of good smoke is enough for us for flavor. Have some big, thick chunks of bologna, and hot links to throw in the smoker about an hour before the ribs are done...Potato salad and Jeanne makes calico beans that are like baked beans with lots of meat in them.
There are those that talk, and those that act. Make a choice.
hi ian,
i have a knockoff of the webber kettle grill.
we got a paella pan and burner in the hope of enjoying food with friends/family, but any wind at all limited use as the flame would blow out fro underneath.
the kettle solved that problem, just different food.
friends and family are important, and the shared tribulation of eating such things as ribs, combined with animal basicness of the process works well for this. as does the taste.
as brent says, there is no bad food (as long as it is well cooked)
why i came here for advice is that it is always good to learn from experts.
already in this thread (thanks guys) a number of variations on the theme have emerged which is great.
i believe serving food is a form of giving, and giving always makes you feel good.
bruce.
mdeland wrote: ↑Tue Jan 05, 2021 2:39 pm
Some years back I remember one of our group killed a full curl ram early in the hunt and the designated camp cook said I'll cook up the ribs for supper. I kind of thought he would bake them but when I came in for lunch he had them rolled up and simmering in a pot over the camp fire. Well we went back out for the rest of the day scouting some more rams and got back right at dusk and here the ribs were still simmering in the pot with brown scum floating on top . I didn't say anything but thought oh crap the ole duffer has ruined some good meat. I guess he saw the disdain in my expression as he quipped, " you just wait". He pulls them out and baked them a bit over the camp fire, and served them up. Man I never tasted ribs half so good before! He then skims the scum off the pot water and serves it as a hot drink broth and that was probably just as good1
To look at it while cooking would gag a maggot but man was it ever delicious. Course climbing mtn's all day long will give you an appetite like Paul Bunyan!
mike,
there is an old saying in australia, possibly from shearers, drovers, or mining camps.
it goes like this.
"who called the cook a bastard?
who called the bastard a cook?"
you were obviously lucky not to be in that situation.
bruce.
Bruce,
Paella is one of my favorite meals, outside of a good (Pittsburgh) char rare steak. Now I'm really hungry..............
....................................Jim
You are a ghost driving a meat covered skeleton made from stardust riding a rock floating through space.
Fear nothing. (anon)……………………
Scroll down here for a few pic's of Ian's handiwork with the grill. viewtopic.php?f=7&t=27481
As John said, Ian's ribs are 2nd to none. Absolutely delicious. KY doesn't only have a great range, it also has great food (when Ian is cooking).
Last edited by SSShooter on Tue Jan 05, 2021 5:27 pm, edited 1 time in total.
I did hear that a good robust hunger is the best seasoning of all!
As a side note , I hunted and camped with this cook quite a bit over the years and we got along fine until one night just as we were climbing into the sleeping bags in our pup tent, he set up a big open top soup can between us and I says what's that for. He says well I don't want to have to get up in the night and go outside to pee. Well the fight was on and I finally wrestled the dang soup can out of his hand an threw it out the door. It was to cold and nasty out there for him to go retrieve it !
For those who do not know of paella it is almost as good as Ian's ribs. Often made with a few chicken legs/thighs and pieces of pork tossed in. Native to the Mediterranean coast of France & Spain.
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