What's For Dinner Tonight?

[bigcat32]

the country style beef ribs are perfect for chili after you cut them into chunks

with a big spliff after to wash it down..yum yum..wot times dinner

 

[tip top toker]

i prefere my spliff before my food, else i get all bubbly and bloated and weird generally means my food is cold by the time i eat it though

and effort? well it's part of my life knowing all about everything about food off the top of my head. i sometimes have to bullshit clients on occasion though

it's the weekend tomorrow so i gotta figure out what i'm wanting to make in this rather lucious weather. i'm thinking spaghetti a vongole, but there is also so much i'd like to cook up! especially lamb, when oh when is that lovely lovely lovely salt marsh coming in! me wants!

 

[bigcat32]

i prefere my spliff before my food, else i get all bubbly and bloated and weird generally means my food is cold by the time i eat it though

and effort? well it's part of my life knowing all about everything about food off the top of my head. i sometimes have to bullshit clients on occasion though

it's the weekend tomorrow so i gotta figure out what i'm wanting to make in this rather lucious weather. i'm thinking spaghetti a vongole, but there is also so much i'd like to cook up! especially lamb, when oh when is that lovely lovely lovely salt marsh coming in! me wants!

weekend lol its only tuesday here..and i forgot lunch,i had a sandwich and packet of crisps,usal handfull of tablets,followed with a soak in the bath and a smoke...

 

[CrackerJax]

ummm, cracker, meat is priced with yield in mind, unlike a bag of weed where a big ass stalk will constitute your weight. ribs on the bone come it at a crazyily lower price, based on the amount and quality of meat it is. a good parallel would be rib-eye steaks or a rib of beef. they cost different amounts for obvious reasons but at the end of the day you're still coming in with the same price per kilo of meat, not meat+bone. same with fish. fillet it and the price per kilo doubles. if your butchers charge same for rib on the bone or not, then he's smoeone you should say fuck you and walk away from. i just get my ribs for free cus it's such a cheap cut there#'s no need to sell it, a waste of our time.

Where do you live TTT? I can tell you that I pay about 7 bucks a lb. for ribs which is as much as a ribeye or a porterhouse cut. Meanwhile the "country style" ribs are the same price as the boned ribs.... so...

Tasted the same to me.

 

[estesj]

Where do you live TTT? I can tell you that I pay about 7 bucks a lb. for ribs which is as much as a ribeye or a porterhouse cut. Meanwhile the "country style" ribs are the same price as the boned ribs.... so...

Tasted the same to me.

Any meat on the bone beef,pork,chicken has more flavor for sure.

 

[robert 14617]

$5.97 lb.
​

Boneless Beef New York Strip Steaks
USDA Select value pack

 

[estesj]

$5.97 lb.
​

Boneless Beef New York Strip Steaks
USDA Select value pack

Looks like a good winn dixie steak!

 

[robert 14617]

hit and miss they get some of there beef out of san antonio really good quality and some from local south texas feed lots not so good

 

[CrackerJax]

Any meat on the bone beef,pork,chicken has more flavor for sure.

I know that axiom well....but honestly i can't tell the taste difference between boned and boneless ribs. Maybe it's the way I BBQ them....I use a green egg ceramic BBQ which acts as a kiln...all of the meat comes out extremely juicy and tasty because of it.

 

[robert 14617]

i priced the green egg two years ago when i wore out my first webber after 13 years of service ,,,pricing is as far as i got now i have another webber

 

[TrynaGroSumShyt]

i cant taste thedifference because of all the bbq sauce.. im just geting into dry rubs

but i ate home made turkey/salami hoagies

 

[CrackerJax]

i priced the green egg two years ago when i wore out my first webber after 13 years of service ,,,pricing is as far as i got now i have another webber

Yah....they aren't cheap but will last you a lifetime...and once you break it in...it is amazing. It's also a TOP NOTCH bar none smoker...which is usually how I use it. My cousin is a 'chicken nut", and the first time he ate some of my smoked chicken thighs....he gave me his highest compliment..."cracker, this is the best chicken I have ever eaten...no fooling". Coming from him... I knew that egg was the ticket. It is $$$ up front...but it will return it to you over time...take the plunge next time....

i cant taste thedifference because of all the bbq sauce.. im just geting into dry rubs



but i ate home made turkey/salami hoagies

Yah...that's the only way I BBQ or smoke.... dry rubs. I may marinade for 48 hours sometimes...it depends on what I'm cooking, but the dry rubs are the bomb.

 

[estesj]

I know that axiom well....but honestly i can't tell the taste difference between boned and boneless ribs. Maybe it's the way I BBQ them....I use a green egg ceramic BBQ which acts as a kiln...all of the meat comes out extremely juicy and tasty because of it.

My friend has one of those and they are the shit! I prefer smoked bbq out of any method. I have had ribs out of the oven that were pretty damn good tho.

 

[CrackerJax]

One of my best tricks is to set up a nice 4 lb. marinated pork butt on a drip pan over a 3 inch deep pan. I then fill the bottom of the pan with some dressed up olive oil and lots of garlic and throw in sausages and vegetables. Now the pork butt is sitting above all of that...and I slow smoke it all for 3 hours. The juices from the pork fall all over the veggies and sausages and they blend into a taste which is friggin fantastic. When it's all done...I drain and pat dry the bottom veggies lightly...

Most ppl finish the veggies ahead of the pork...and I have yet to get any leftovers...

 

[estesj]

One of my best tricks is to set up a nice 4 lb. marinated pork butt on a drip pan over a 3 inch deep pan. I then fill the bottom of the pan with some dressed up olive oil and lots of garlic and throw in sausages and vegetables. Now the pork butt is sitting above all of that...and I slow smoke it all for 3 hours. The juices from the pork fall all over the veggies and sausages and they blend into a taste which is friggin fantastic. When it's all done...I drain and pat dry the bottom veggies lightly...

Most ppl finish the veggies ahead of the pork...and I have yet to get any leftovers...

That sounds great cj! On another note I just invented a new tradition similar to 420 but I call it 147pm where I take a xanax and drink a bud light.

 

[TrynaGroSumShyt]

i usually do my pork butt in a crock pot, with all the goodies i always add m veggies last hour.. i cook it for 12 though

 

[CrackerJax]

hahaah 147pm...excellent!!

===============================================================

Crock pot oh yah...I use mine all the time for my doggies.

Each week I take 5 lbs of chicken thighs....2 lbs of rice....2 lbs of beans....1 lb of collard greens and 3 lbs of hamburger beef, or liver ( I switch it up). Takes about 4 hours to do it right. Of course the beans go first and the rice last along with the veggies which are frozen but melt right in and help me cool it...because at that point I have three dogs about to go OUT OF THEIR MINDS!!

It's a big arse crock pot...

 

[bigcat32]

i prefere my spliff before my food, else i get all bubbly and bloated and weird generally means my food is cold by the time i eat it though

and effort? well it's part of my life knowing all about everything about food off the top of my head. i sometimes have to bullshit clients on occasion though

it's the weekend tomorrow so i gotta figure out what i'm wanting to make in this rather lucious weather. i'm thinking spaghetti a vongole, but there is also so much i'd like to cook up! especially lamb, when oh when is that lovely lovely lovely salt marsh coming in! me wants!

I know that axiom well....but honestly i can't tell the taste difference between boned and boneless ribs. Maybe it's the way I BBQ them....I use a green egg ceramic BBQ which acts as a kiln...all of the meat comes out extremely juicy and tasty because of it.

lmao...at least i no where im going wrong then,my bbqs a blue colour
wot if i painted mine green

 

[CrackerJax]

If you can paint it to look just like this...then go for it!!

 

[bigcat32]

If you can paint it to look just like this...then go for it!!

ill give it a go,green is my favorite colour neways...it must be the best colour as god mad all the weed green,so it must be the best colour ,everyone all over the world are trying to save the planet by going what colour..GREEN.
....
but what if weed wasnt green say and pink,would it be a better smoke..hmmmme,now theres a thought