Hey Grandpa, What's for Supper? Part 2

[chickabator]

we had pinto beans, fried taters, mackrel patties, mustard greens and corn bread. tomorrow we are having chili

 

[sonew123]

NY strip-sweet corn and scalloped potatoes topped off with Bailey's over ice! yummy

 

[Backyard Buddies]

Mmmmmmm! Good eats, guys!

For Father's Day, hubby volunteered to do the cooking. He made one of his signature dishes, Boston Veggies (broccoli, cauliflower, onions, green peppers, and mushrooms sauteed in butter and wine, teriyaki beef, topped with a fancily cut tomato and sprinkled with cheddar cheese and stuck under the broiler).

Tonight we made homemade individual pizzas served with a green salad.

 

[FarmerDenise]

SO made potato salad. He adds about a dozen eggs from our chickens, homemade pickles and the juice, and variuos herbs from the garden. We have enough to feed quite a crowd. But there is only the two of us. We had bread pudding, blackberries and home made chocolate chip cookies for desert.

 

[Equus5O]

I bought Beef Back Ribs yesterday. The price was good, so why not ...

Now, what do I do with them?

 

[Backyard Buddies]

Quote:
I think you should take your excess potato salad to your FIL!!

Quote:
Mmmm. Riiiiiibs! I always bake mine first to cook off the fat, then toss them on the grill for a bit with a nice slathering of BBQ sauce. The advantage to baking them first is that the fat doesn't start little fires in the BBQ and thereby turning your ribs into char-sicles before they're cooked through. They only need minutes on the grill to caramelize the BBQ sauce since the ribs are already cooked.


I'm not sure what I'm making for dinner tonight. I'm thinking perhaps some Persian food, either Lubia Polo or Persian marinated chicken. I may need to do the Lubia Polo, though, because the chicken needs to marinate in the yogurt/garlic for a while, even a day and a half or so, unless I wait until Thursday to do the Persian food if I decide to make the marinated chicken. Either way, I'll make some Persian rice with this meal. If you've never had Persian rice, you're missing out!

 

[Equus5O]

Quote:
I think you should take your excess potato salad to your FIL!!

Quote:
Mmmm. Riiiiiibs! I always bake mine first to cook off the fat, then toss them on the grill for a bit with a nice slathering of BBQ sauce. The advantage to baking them first is that the fat doesn't start little fires in the BBQ and thereby turning your ribs into char-sicles before they're cooked through. They only need minutes on the grill to caramelize the BBQ sauce since the ribs are already cooked.


I'm not sure what I'm making for dinner tonight. I'm thinking perhaps some Persian food, either Lubia Polo or Persian marinated chicken. I may need to do the Lubia Polo, though, because the chicken needs to marinate in the yogurt/garlic for a while, even a day and a half or so, unless I wait until Thursday to do the Persian food if I decide to make the marinated chicken. Either way, I'll make some Persian rice with this meal. If you've never had Persian rice, you're missing out!

So I'd cook the Beef Back ribs just like I'd cook other ribs? Long and slow in a moderately low oven? Covered or bare? The Baby Back ribs I don't cover, but the Spare Ribs I do. Don't ask me why LOL.

 

[THough1956]

Last night we had grilled pork chops with Lowery's seasoning, fresh corn on the cob,cukes with vinegar, canalope and fried yellow squash and Sweet Tea. YUMMMMMM. I love summer.

 

[Backyard Buddies]

Quote:
That's how I do it, long and slow, on a rack in the oven. Then slather them and toss 'em on the grill. I've never covered but I suppose you could do that as well. You really aren't trying to brown them, just cook off the fat. If you cover them, you may want to be sure the fat can drain off.

I know that some people accomplish the same thing by cooking them slowly on the grill with indirect heat. I just prefer the oven because it's easier to clean up a pan than to clean up the BBQ.

 

[Equus5O]

Quote:
That's how I do it, long and slow, on a rack in the oven. Then slather them and toss 'em on the grill. I've never covered but I suppose you could do that as well. You really aren't trying to brown them, just cook off the fat. If you cover them, you may want to be sure the fat can drain off.

I know that some people accomplish the same thing by cooking them slowly on the grill with indirect heat. I just prefer the oven because it's easier to clean up a pan than to clean up the BBQ.

I think covering makes for moister meat; like braising. Sometimes, I spoon out some of the pan drippings and make my own sauce. Most of the time, I'm too lazy LOL and use bottled sauce. Lately, I've been using Sweet Baby Ray's.

I don't usually do the ribs on the grill from beginning to end, because invariably I end up overcooking and burning them, indirect heat or not.