Killing Your Heart with Punisher Bass (56k go order pizza)

[BigDaveDogg]

Coors > both (but bud > miller)
and
charcoal > gas (but gas is coo too)
and
Stubb's > KC Masterpiece (but I've never had KC M lol)

[BlaRo]

Originally Posted by Punisher Bass

I've never made it before, so is that request or a challenge?

Both. Have at you, good sir!

[toma_alimosh]

Originally Posted by BigDaveDogg

Coors > both (but bud > miller)
and
charcoal > gas (but gas is coo too)
and
Stubb's > KC Masterpiece (but I've never had KC M lol)

But Stella > All. At least for me.

[NooDle]

Originally Posted by toma_alimosh

But Stella > All. At least for me.

Hell yeah! Made in my hometown!
Stella FTMFW!

[Punisher Bass]

Originally Posted by eddysdaman

Season 10:
Mom and Pop Art
Isabella Rossellini plays a gallery owner who sees art in the concrete mess that results from Homer's attempt at building a barbeque. After the piece sells, she arranges a one-man show. Pop artist Jasper Johns has a voice cameo

I need to see a clip of that.

Originally Posted by BigDaveDogg

Coors > both (but bud > miller)
and
charcoal > gas (but gas is coo too)
and
Stubb's > KC Masterpiece (but I've never had KC M lol)

Be gone interloper.

[jayhawk]

Stubb's IS a really good sauce, though; about as close as my mothers awesome BBQ sauce. But, it isn't cheap, and I must agree KC Masterpiece is the best mass market sauce out there.

[thedguy]

Mmmm that looks good. So good in fact I just had some last week!

Something you might try next time you make some Teriyaki chicken is to get some Kikkoman's Teriyaki baste and glaze with honey and pineapple and cook up some white rice. Mix a little of this glaze in the rice with some of the chicken and it's quite tasty.

Good luck finding that specific glaze in the STL area.

[Punisher Bass]

I had a hard enough time finding the sauce I did. I think there were only 2 other choices at the store. The stuff I used did have pineapple in it though.

[Punisher Bass]

Finally, it's time for part II of the BIG ASS BBQ SPECIAL! This time it's St Louis style ribs. The St Louis bit has nothing to do with how they are cooked, it is infact the name for style of the cut of meat. Don't ask me why, I've lived here my whole life and I've never known why it was named that.

Before we start, if anyone has ever told you to boil ribs before you cook them, they are wrong. All boiling does is remove the flavor from the meat, which makes cooking them rather pointless.

Cooking ribs is rather easy to do, it's the prep work that causes you the most trouble.



Software.
1 Package of ribs.
Salt.
Pepper.
Onion powder.
Brown sugar.
BBQ sauce, same as before.
Disreguard the garlic salt, I don't know how it snuck into the picture.

The hardware is the same as in part 1, but you need to add a sharp knife.

I highly recomend you get yourself a pair of disposable gloves for what you're about to do. Take the ribs out and rinse them first, and then lay them meat side down. You'll notice a white membrain over this side of the ribs, this is what we need to remove.





This step is a HUGE pain in the ass. I wish there was some sure fire way to do this, but I've never found one. Basically just take the knife and wedge it under the membrain over one of the bones and then lift. This will get you started. After that, it's a series of cutting, trimming, ripping, pulling, tearing, scraping, yelling, and swearing. Even with gloves, this stuff (I believe it's elastin) will slip right out of your fingers so good luck to you. After about 20 minutes of fucking around, it should look something like this.





You don't have to do this if you don't want, but it will make things much easier to eat when all is said and done.

Next comes the rub. There's many different ways to make a rub or you can even buy a rub from the store if you want. I like to make my own simple rub. Flip the rack back over and then sprinkle on salt, pepper, and onion powder. Then take a fair ammount of the brown sugar and rub/pat it into the meat.





Let them sit for a little bit while you go and fire up and clean the grill. Once again we're going to use the magic of indirect heat to cook. When it's nice and hot (the goal is 325 to 350) keep the front and back burners on low and the center burner off. Lay them on there bone side down, close the lid, and do not touch it for a half hour.



Also, normally I'd be using a smoker box with some wet hickory wood chips in the grill, but I did not know that I had run out. So I had to make due with what I had.

When time is up, open the lid and flip them over.



Wait another half hour and flip them again. If by this point the ribs are cooked enough, with either a visual check or meat thermometer, it's time to sauce them. Sauce both sides and wait 20 minutes, then sauce again and flip them. Another 20 minutes and do it again. When time is up, they are ready to be enjoyed.

[Twerp128]

Originally Posted by BlaRo

So PB, when are you gonna bust out my new favorite recipe, beer can chicken?

Beer can chicken, nothing says summer like shoving a can of Budweiser a dead chickens ass then grilling the shit out of it.

Oh and Stubbs trumps all other commercial BBQ sauces, and I'm not getting into the gas vs. charcoal debate.

[KaJuN]

Oh man! Ribs are my favoritest food ever! I don't have them as often as I'd like because they cost so much. They're a lot of work and trouble (both in the making and in the eating) but it's well worth it.

Personally I prefer Sweet Baby Ray's sauce but I'm not sure if it's available elsewhere in the country.

[Punisher Bass]

Well that package of ribs didn't cost me very much, a little over $7. Normally I see them for around $11 or so, it's the baby backs that can get real pricy.

[KaJuN]

Wow $7 is a great deal for all that! It's usually around $11-13 for something that size around here. If I ever find it for that cheap I'm stocking up for later.

[pfrocker]

Whenever I see this topic, it makes me hungry. PB you've already improved my breakfast. I have to try the BBQ specials.

[Punisher Bass]

Originally Posted by pfrocker

Whenever I see this topic, it makes me hungry. PB you've already improved my breakfast. I have to try the BBQ specials.

That's what I like to hear, the point behind the thread was to help teach people how to make something new. Maybe I should reach into my magic cook book and pull out some breakfast goodies this week.

[FATMOUSE]

Damn, that looks good...

[Punisher Bass]

Looks like I'll be continuing with the BBQ theme since everyone seems to like it. Possilbe things I have lined up are...

Buffalo wings.
Pork steaks.
Beer can chicken. Never made it before, so it could get interesting .
Hot dog rollup. Technically not BBQ but you can only do it on a grill.
Pig snoots........

Yes, I said pig snoots. Yes, I am serious. Yes, as in pig nose. No, I am not crazy. Yes, this is a real food.

Anytime I mention this to an outsider, I always get strange stares. This seems to be isolated to the St Louis area. It's not really the nose, but rather the cheeks of the pig, it's only skin and nothing inside. It's a lot less disgusting than something like chitlins.

Anway, this is like a personal holy grail of BBQ to me. They are very difficult to cook right and it's a challenge to find one done right. I've seen many people break teeth on an improperly cooked snoot. A good snoot is nice and crips, not hard as a rock and tastes kind of like a big pork rind. I've never even tried to make one, so it's a challenge I look forward to.

So, does anyone have any other requests?

[Wizegui]

Wow, that sounds great. And just in time for the summer holidays too! Sounds kind of Hannabel Lecter-ish but I'm all for it if it taste good.

[Koenig]

Originally Posted by Punisher Bass

Looks like I'll be continuing with the BBQ theme since everyone seems to like it. Possilbe things I have lined up are...

Buffalo wings.
Pork steaks.
Beer can chicken. Never made it before, so it could get interesting .
Hot dog rollup. Technically not BBQ but you can only do it on a grill.
Pig snoots........

Yes, I said pig snoots. Yes, I am serious. Yes, as in pig nose. No, I am not crazy. Yes, this is a real food.

Anytime I mention this to an outsider, I always get strange stares. This seems to be isolated to the St Louis area. It's not really the nose, but rather the cheeks of the pig, it's only skin and nothing inside. It's a lot less disgusting than something like chitlins.

Anway, this is like a personal holy grail of BBQ to me. They are very difficult to cook right and it's a challenge to find one done right. I've seen many people break teeth on an improperly cooked snoot. A good snoot is nice and crips, not hard as a rock and tastes kind of like a big pork rind. I've never even tried to make one, so it's a challenge I look forward to.

So, does anyone have any other requests?

Don't worry, I'm Chinese. We eat every part of every animal in the world.

[Wizegui]

Wheres my kangaroo snackwich??? Are you up to the job PB?