leaf4 Posted October 18, 2015 Report Share Posted October 18, 2015 Pork back ribs on the menu tonight! I use this recipe and its been great every time http://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786 Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 19, 2015 Author Report Share Posted October 19, 2015 Mmmmm ribs??? Looks awesome! Link to comment Share on other sites More sharing options...
DanD Posted October 19, 2015 Report Share Posted October 19, 2015 We've had one of those electric roasters for a number of years; works great when you're cooking for large groups. We take it every year on our fishing trips up to the Montreal river. My sister makes killer cabbage rolls and she fills the roaster oven with them for us. We'd turn it on, on its lowest setting in the morning; add a couple cups of tomato juice for added moister and let them slowly heat up. By supper time they're steaming hot waiting for us to dive in. Mind you all that cabbage and 6 -8 guys isn't the best of ideas; but we suffer through it Dan. Link to comment Share on other sites More sharing options...
mr blizzard Posted October 19, 2015 Report Share Posted October 19, 2015 Lucas those ribs look amazing and Dan D the thought of those steaming hot cabbage rolls are keeping us mentally warm lol,,furnace broke down last night at 6 and the guy wont be able to look at it till 9 tonight, just a tad cold inside, current temp -13 more hot recipie pics please lol Link to comment Share on other sites More sharing options...
leaf4 Posted October 19, 2015 Report Share Posted October 19, 2015 The ribs are fall off the bone! And what a coincidence my furnace went for a crap but was able to fix it myself, pm me the error code I may be able to troubleshoot for you Link to comment Share on other sites More sharing options...
Gerritt Posted October 19, 2015 Report Share Posted October 19, 2015 Blizzie..... How was the salad??? Link to comment Share on other sites More sharing options...
Gerritt Posted October 19, 2015 Report Share Posted October 19, 2015 Lucas, I'm trying your ribs tonight! They are in the oven as we speak! No Frills has ribs on sale Link to comment Share on other sites More sharing options...
mr blizzard Posted October 19, 2015 Report Share Posted October 19, 2015 Gerritt the salad was delicious, I have never tried feta cheese before and never tried Greek salad dressing before, we both loved it, thank you for asking and the furnace guy just came to repair ours, we will be able to watch the Blue Jay game in comfort Link to comment Share on other sites More sharing options...
leaf4 Posted October 19, 2015 Report Share Posted October 19, 2015 Awesome Gerritt, let me know how they turned out for ya, easily the most consistent rib recipe I've tried Link to comment Share on other sites More sharing options...
bigugli Posted October 20, 2015 Report Share Posted October 20, 2015 I can't wait to start putting up pics again on a new puter. I've been a whirling dervish in the kitchen the past 2 weeks with all the harvesting going on. This past weekend I did up 4 different batches of stuffed peppers. Poppers in the smoker for Saturday. Hors d'ouvre mini peppers stuffed with 4 different cheese blends. White and purple bells stuffed with chicken or beef. Plus my newest fave, stuffed poblanos. I also processed another 1/2 bushel of bells, 1/2 bushel of maters, and a 1/4 bushel of habaneros for the freezer. Frost now has killed off the field peppers, but I still have lots of hots and mini bells in the cold frame to harvest over the next couple of weeks. Tonight I am finishing off a wicked hot batch of salsa that I only do once a year. Link to comment Share on other sites More sharing options...
bigugli Posted October 20, 2015 Report Share Posted October 20, 2015 (edited) Almost forgot. Got myself a 1/2 pig through freshtrax delivered last week. Some real good quality meat there. I put 2 different styles of sausage in my smoker to try out. let me tell you I was not disappointed. The farmer's and honey garlic styles were quite tasy. Nice big fat links too. I don't think I ordered enough sausage!! Edited October 20, 2015 by bigugli Link to comment Share on other sites More sharing options...
dave524 Posted October 20, 2015 Report Share Posted October 20, 2015 Superstore has got nice pork loins ( centre and rib halves ) on for $1.98 a pound, slicing up a bunch of boneless pork chops and a few roasts tomorrow. I find I can slice the chops better if I let if firm up slightly in the freezer first. Link to comment Share on other sites More sharing options...
mr blizzard Posted October 20, 2015 Report Share Posted October 20, 2015 bigugli , I have 3 questions for u 1,,,,,what are poppers 2,,,,,what are stuffed poblanos 3,,,,,do u want to adopt us I will do yard work and my wife will do dishes,,she does not know that yet lol, but we will eat well Seriously those sausage sound like a big success cheers Link to comment Share on other sites More sharing options...
Big Cliff Posted October 20, 2015 Report Share Posted October 20, 2015 bigugli , I have 3 questions for u 1,,,,,what are poppers 2,,,,,what are stuffed poblanos 3,,,,,do u want to adopt us I will do yard work and my wife will do dishes,,she does not know that yet lol, but we will eat well Seriously those sausage sound like a big success cheers Sorry but I have first dibs! Link to comment Share on other sites More sharing options...
mr blizzard Posted October 20, 2015 Report Share Posted October 20, 2015 lmao ha ha good one Cliff Link to comment Share on other sites More sharing options...
bigugli Posted October 20, 2015 Report Share Posted October 20, 2015 bigugli , I have 3 questions for u 1,,,,,what are poppers 2,,,,,what are stuffed poblanos 3,,,,,do u want to adopt us I will do yard work and my wife will do dishes,,she does not know that yet lol, but we will eat well Seriously those sausage sound like a big success cheers 1... poppers are stuffed jalapenos or cherry bombs. Nice bite sized snacks from the smoker. 2... poblanos are a mild hot pepper and a staple in Mexican cooking. Stuff them any way you would a bell pepper. Personally I like a meat, rice, veggie, and salsa mix. 3...house is already getting pretty cozy with our children, their significant others and 3, soon to be 4, grandchildren. What the heck, we can always knock out a wall or two Link to comment Share on other sites More sharing options...
DaveRoach Posted October 21, 2015 Report Share Posted October 21, 2015 Pecan sticky buns anyone? Link to comment Share on other sites More sharing options...
mr blizzard Posted October 21, 2015 Report Share Posted October 21, 2015 DaveRoach they look incredible, I have the coffee on nice job Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 21, 2015 Author Report Share Posted October 21, 2015 Wow did I overshoot my chilli!!! Andyone wanna come for supper? Link to comment Share on other sites More sharing options...
mr blizzard Posted October 21, 2015 Report Share Posted October 21, 2015 How many gallons do u have left over Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 21, 2015 Author Report Share Posted October 21, 2015 Frig i made about 13 quarts ??? Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 21, 2015 Author Report Share Posted October 21, 2015 Not done yet. Itll thicken up And its full of sundried tomatoes(secrets out?) Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 21, 2015 Author Report Share Posted October 21, 2015 And done? Link to comment Share on other sites More sharing options...
leaf4 Posted October 21, 2015 Report Share Posted October 21, 2015 Looks awesome! Now we just need some pictures from Gerritt reporting back how my rib recipe turned out! Haha. Do you ever add cholula to your chili? I know back a few posts you said heat is no biggie, but I put cholula on basically any Mexican ish food, the flavour plus a little kick is amazing Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 22, 2015 Author Report Share Posted October 22, 2015 Looks awesome! Now we just need some pictures from Gerritt reporting back how my rib recipe turned out! Haha. Do you ever add cholula to your chili? I know back a few posts you said heat is no biggie, but I put cholula on basically any Mexican ish food, the flavour plus a little kick is amazing Lol No I dont really add any heat because of my kiddos are still just getting introduced to it. So if they want they just add a lil franks red hot. A few like it a few dont If it was solely for me id be making it as hot as possible? Link to comment Share on other sites More sharing options...
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