Eastlake M,G & D April 26, 2008

Did you have their famous boiled ribs thrown on a grill at the last minute for grill marks?

I need to have you over someday for my true slow cooked (5 hours) baby back ribs over indirect heat (100% mesquite hardwood charcoal), ancho chili powder, New Mexican chili powder, cayenne powder, cumin, and coriander seed rub, finished with a maple horseradish glaze! YUMMY!!!!

 

You got my attention...mmmmmm......riiiiibs......

 

Fuck it...you're invited too! We'll have to make it a EQ and whatever John, Ralph, and Adam call themselves...besides John, Ralph, and Adam!

We'll have smoked ribs, sausage, and brisket or tri-tip, fried corn, and twice cooked baked potatoes, spirits, and homemade guacamole!!! MMMmmmm!

 

I THINK WE JUST CALL OURSELVES JOHN, RALPH, AND ADAM. LAST TIME I CHECKED.:thanks:

 

That's kinda what I figured....damn rebels!!!

Thanks for the torque specs!!!

 

I was ok until the homemade guacamole.
Suggested substitution: bacon wrapped prawns. roll up prawn in slice of bacon, skewer, repeat, sprinkle liberally with hot cajun spice, barbeque.

 

The guac was just as an appetizer...I kinda threw it in last second! The problem with your suggestion...even though it sounds great...is that I do TRUE BBQ and won't have access to the grilling side of the pit...it will be taken up by about 20 lbs of carnage!! LOL

 

Why you gotta be baggin' on the Chicano's? Yep....that's right. Mrs. Bud is a feisty, sarcastic, Wes' Texas Mexican. :future:

Actually, when I read this I was LMAO! You are so wrong, but yet surprisingly freakin' hilarious!

Not offended. It takes quite a bit to offend me. REMEMBER...I AM MARRIED TO RICK. Be ready, though! I easily get myself in trouble with my remarks!:getlost::grin::angel:

 

and you're in proximity to Ryan.

 

This will be worth it. Trust me. Get some match lite charcoal or keep some out and use a garbage can lid or something for the grill. They only got to be on there long enough for the bacon to cook (5 min?). It's about the best thing you can imagine with cold beer for appetizers. Guaranteed to make the women go "oooohhhh, it's soooo good but soooo rich!". You want to douse them with something like Louisiana Cajun Seasoning before cooking.

Haha, I moved to CA from Ohio and ran into the swarms of sprout heads out here. In order to preserve a little sanity I used to throw an annual "Red Meat and Bocci Ball Fest". That was the warm up appetizer before the fillet mignon and lobster tail.

 

Alright...I'll do it!!! Sounds good!

 

There you go. Maybe 1/2 strip bacon unless you get really gigantic prawns. Should go around once and a enough more to skewer it. Oh yea, dump the seasoning on the prawns before wrapping.