It must be good...

One time on Usenet said:

It's a 100 year old recipe.

BOB
in loving memory of "moosmeat"

Gross! She's touching the meat, then taking stuff out of the cabinets?
Maybe she washed up during a tape break. As for the boiling thing, I
know the froup considers that anathema, but my mother always boiled
her ribs before grilling and I thought they were quite good...

--
Jani in WA

One time on Usenet said:

One time on Usenet said:

It's a 100 year old recipe.

BOB
in loving memory of "moosmeat"

Gross! She's touching the meat, then taking stuff out of the cabinets?
Maybe she washed up during a tape break. As for the boiling thing, I
know the froup considers that anathema, but my mother always boiled
her ribs before grilling and I thought they were quite good...

I forgot to mention -- did they really have bottled BBQ-style
sauce 100 years ago? I find it hard to believe, but I've been wrong
before...

--
Jani in WA

BOB said:

It's a 100 year old recipe.

When I saw the "Related Videos", I chose this one:

And thought it sounded like Nathan. Sure enough, it *is*
Nathan's video (from ABF, AFB, and ba.food)

I had never seen that one before. And I sure didn't expect to
actually recognize the voice (no pace pictured).

-sw

"Little Malice" <[email hidden]> wrote in message

Quoted message said:

As for the boiling thing, I
know the froup considers that anathema, but my mother always boiled
her ribs before grilling and I thought they were quite good...

They may have been good, but they could have been better 🙂

Steve Wertz said:

BOB said:

It's a 100 year old recipe.

When I saw the "Related Videos", I chose this one:

And thought it sounded like Nathan. Sure enough, it *is*
Nathan's video (from ABF, AFB, and ba.food)

I had never seen that one before. And I sure didn't expect to
actually recognize the voice (no pace pictured).

Nathan Lau?

--
See return address to reply by email

Little Malice said:

One time on Usenet said:

It's a 100 year old recipe.

BOB
in loving memory of "moosmeat"

Gross! She's touching the meat, then taking stuff out of the cabinets?
Maybe she washed up during a tape break. As for the boiling thing, I
know the froup considers that anathema, but my mother always boiled
her ribs before grilling and I thought they were quite good...

My partner makes yummy ribs and they're boiled. They're not
"barbecue", as far as I'm concerned, but they're delicious.

Serene

Serene said:

My partner makes yummy ribs and they're boiled. They're not
"barbecue", as far as I'm concerned, but they're delicious.

I'm not sure what technique they're using but braised (a bit
different from boiled) ribs can be very good.

Calling a braising technique "barbecue" is not unheard-of;
I've seen Mexican "barbacoa" that was obviously braised.

Steve

Serene said:

Little Malice said:

One time on Usenet said:

It's a 100 year old recipe.

BOB
in loving memory of "moosmeat"

My partner makes yummy ribs and they're boiled. They're not
"barbecue", as far as I'm concerned, but they're delicious.

Serene

IIRC the 100 year old method not only involves boiling ribs but then baking
them! Perhaps they thought they'd outgrown the cooking outdoors thing? (As
if there could ever be such a thing!) Okay, the first time I made ribs I
par-boiled them. What did I know? I learned as I got older.

I'd have gone to the Memphis in May BBQ contest last weekend but if you
don't have an invitation into a cooking contestants tents you can only smell
it from afar 🙂 You get to eat "fair food" (which means vendors selling
corndogs, hot dogs, somewhat dubious hamburgers and sometimes roasted corn
on the cob and other snack type foods). The health department regulations
don't permit them to sell their ribs or pulled pork offered up for the
contest to the public.

Jill

<sf> wrote in message news:[email hidden]...

Quoted message said:

Steve Wertz said:

BOB said:

It's a 100 year old recipe.

When I saw the "Related Videos", I chose this one:

And thought it sounded like Nathan. Sure enough, it *is*
Nathan's video (from ABF, AFB, and ba.food)

I had never seen that one before. And I sure didn't expect to
actually recognize the voice (no pace pictured).

Nathan Lau?

One and the same. He posted the link on a.b.f. a while back.

KW

Quoted message said:

--
See return address to reply by email

sf said:

Steve Wertz said:

BOB said:

It's a 100 year old recipe.

When I saw the "Related Videos", I chose this one:

And thought it sounded like Nathan. Sure enough, it *is*
Nathan's video (from ABF, AFB, and ba.food)

I had never seen that one before. And I sure didn't expect to
actually recognize the voice (no pace pictured).

Nathan Lau?

Yep.

-sw

Steve Pope said:

Serene said:

My partner makes yummy ribs and they're boiled. They're not
"barbecue", as far as I'm concerned, but they're delicious.

I'm not sure what technique they're using but braised (a bit
different from boiled) ribs can be very good.

Sure, especially if you use the braising liquid as sauce. I like
braised "Chinese-style" spareribs on occasion, with a sweet and spicy
sauce made from the reduced braising liquid.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

One time on Usenet said:

"Little Malice" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

As for the boiling thing, I
know the froup considers that anathema, but my mother always boiled
her ribs before grilling and I thought they were quite good...

Quoted message said:

They may have been good, but they could have been better 🙂

I cannot deny that. FWIW, I've abandonded (sp?) the practice myself
after finding RFC. Low and slow removes the need for pre-cooking...

--
Jani in WA

One time on Usenet, "jmcquown" <[email hidden]> said:

<snip>

Quoted message said:

I'd have gone to the Memphis in May BBQ contest last weekend but if you
don't have an invitation into a cooking contestants tents you can only smell
it from afar 🙂 You get to eat "fair food" (which means vendors selling
corndogs, hot dogs, somewhat dubious hamburgers and sometimes roasted corn
on the cob and other snack type foods). The health department regulations
don't permit them to sell their ribs or pulled pork offered up for the
contest to the public.

Why is that, Jill? Do they consider pork more dangerous than ground
beef? Weird...

--
Jani in WA

On Tue, 22 May 2007 18:21:14 -0400, " BOB" <[email hidden]> rummaged
among random neurons and opined:

Quoted message said:

It's a 100 year old recipe.

Well, that's just wrong. That said, I suppose how I prepare baby backs
for the grill *is* boiling: I wrap them in foil and bake them at 300°F
for 2 hours, let 'em cool off a bit, then finish them off on the grill
with my *most* excellent (strong) homemade BBQ sauce:

@@@@@ Now You're Cooking! Export Format

Beef And Pork Barbecue Sauce

barbecue

3/4 cup chili sauce
1/3 cup lemon juice
1/4 cup onion; grated
2 tablespoons dry mustard
1/2 cup Worcestershire sauce
2 teaspoons salt
2 teaspoons paprika

Combine all ingredients. Store refrigerated.

My favorite!

Yield: 1 serving

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

My favorite!

My Favorite!!

see the directions for actual recipe ingredients ...not the BH&G recipe
ingredients mentioned in the ingredient section.

@@@@@ Now You're Cooking! Export Format

Alan's Apple Butter Bbq Sauce

BBQ, favorites, keeper, sauces/dips, tested

1 8 oz can tomato sauce.
1/2 cup apple butter
2 tbsp light colourd corn syrup
1 tbsp worechestershire sauce; or pickapeppa sauce.

In a small pot stir together ingredients. Bring to just boiling remove
from
heat.

Notes:
I added about 1 tbsp each of Maggi and Franks hot sauce plus a 1 tsp
plus mustard powder instead of the worechestershire sauce.

Used:
14 oz can of hunts Italian tomato sauce
1 cup apple butter
I used molasses instead of corn syrup.
Added a 2 tsps lemon juice.
Added liquid smoke to taste.
Generous with the onion powder 1 tbsp+.

Contributor: Alan's modified BHG recipe

** Exported from Now You're Cooking! v5.81 **

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Steve Wertz said:

BOB said:

It's a 100 year old recipe.

When I saw the "Related Videos", I chose this one:

And thought it sounded like Nathan. Sure enough, it *is*
Nathan's video (from ABF, AFB, and ba.food)

I ended up watching several of them. Fun!

Serene

Little Malice said:

Quoted message said:

They may have been good, but they could have been better 🙂

I cannot deny that. FWIW, I've abandonded (sp?) the practice myself
after finding RFC. Low and slow removes the need for pre-cooking...

--
Jani in WA

Soaking in hot water (our method) or par-boiling removes a lot of the
salt though, for those who may be on low-salt diets. It also reduces
cook time for when you are in a hurry, and/or have alot to cook. I
have had them both ways and like them both.

-L.

Little Malice said:

One time on Usenet, "jmcquown" <[email hidden]> said:

<snip>

Quoted message said:

I'd have gone to the Memphis in May BBQ contest last weekend but if you
don't have an invitation into a cooking contestants tents you can only smell
it from afar 🙂 You get to eat "fair food" (which means vendors selling
corndogs, hot dogs, somewhat dubious hamburgers and sometimes roasted corn
on the cob and other snack type foods). The health department regulations
don't permit them to sell their ribs or pulled pork offered up for the
contest to the public.

Why is that, Jill? Do they consider pork more dangerous than ground
beef? Weird...

Because they're not cooking for the public consumption or necessarily
trained or certified in any fashion that they may stretch the health
department rules for commercially served foods. We all break those rules
at home, but when you're serving the public you're expected to follow
more stringent health rules.

-L. said:

Soaking in hot water (our method) or par-boiling removes a lot of the
salt though, for those who may be on low-salt diets. It also reduces
cook time for when you are in a hurry, and/or have alot to cook. I
have had them both ways and like them both.

-L.

Uncooked pork is high in sodium??