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Post Info TOPIC: Scratchin' that Pig Itch


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Scratchin' that Pig Itch


I have almost been having withdrawals wanting to cook something low and slow on the ECB but due to the Wiffy's health I have been holding off.  That is UNTIL NOW - - I saw a small rack of pork spares at HEB yesterday and picked them up.  Also grabbed some dried pintos and a couple spuds and I was good to go.  Trimmed the ribs yesterday and started the beans with the trimmings and all those other goodies.

Got up at first light this morning and fired up the ECB .  Got the water pan out and decided to smoke them low and slow over water with all sorts of unmentionables swimming around in it  biggrin .  Since I had plenty of heat and time I threw a couple of chicken breasts on also for Quesadillas later this week.

Everything went well and ate great and they'll be Pig RIb Sammiches for supper tonight








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Damn you Meller.. I had to force myself to walk out of the meat cooler at the grocery mart ( commercial grocery) Yesterday,,where I was REALLY tempted to buy a bag of pork ribs ( they come 4 racks to a package) and are kinda spendy, but cheaper per pound,,,,, especially since there are only 2 of us eating them , so I  resisted and walked out,,  but now I'm wanting to go back , 

those look really good,, what do you use for seasoning?



-- Edited by Bad Rat on Monday 31st of August 2015 02:30:34 PM

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Same here with the only two eating off of the rack and we don't eat leftovers unless it's the same night or next day.

I put Williams Rib Tickler on them, wrapped in foil and in the frig over night. This morning I rubbed them with mustard and put more Rib Tickler on both sides. Then right before they came off I brushed them good with Sweet Baby Ray's Sweet and Spicy Q Sauce. I also wrapped them in foil and let them rest in the oven on 190 for an hour before eating.

Sammichies dis'ennin should be Larapin on those Onion Buns with some Dijon and Sweet Vidalias - - - - Pepcid AC before bedtime also.

Meller

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well dangit me too Rat ! got some now i just get off my skinny old wrinkledy up tookus and cook um. dang sure looks good mego.


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Hey Mego, I figger'd dat Dead Pig carcus would get your attention LMAO

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you betcha mego and i did go fix up a batch of um rite when i seenum.. hahyaha

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My sons been pestering me to do my ribs for us, I said your turn to buy the ribs, I'll do the rest. NO sign of ribs yet. Lol, I will post pics when I do them, I use my own home made tomato sauce from tomatoes my wife grows in her garden. I made 40 litres last season and 60 litres the season before. My sauce is sought after by all our family n friends. I boil mine for 40 mins then slow roast. Ya need a pile of napkins eating my ribs,lol.

Later gator
Russ

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Russ, now that's my kinda grub and iffin' it ain't running off your elbows then you ain't eat'nem right biggrin



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I see you guys use a dry rub more than a sticky sauce that I make. My sticky sauce is home made mater sauce, Worcester sauce , dry mustard powder, malt vinegar, sugar, liquid smoke and I thicken it near the end. It gets everywhere,lol.
I had some of the best ribs I've had when at a local Thai restaurant called hoon hay Thai. Their lamb ribs melted in your mouth. I'm gunna try them one day as well.
You guys do lamb ribs???

Later gator
Russ

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Not much Mutton Cooking around these parts but we do like our Cabrito (aka Goat) - - - especially on the BBQ pit over Mesquite Coals.

We do use Sauce on Dead Pig and a few other things - - - Beef mostly stands on it's own with dry seasoning, if it has good marbling (fat) that is. However, I do like a good fanger lickin' chunk of BBQ dripping with Sauce.

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Yeah Ido goat curry as well as lamb shoulder curry. You may not know but sheep outnumber people by about 5:1 roughly??

we love our lamb and hogget.

later gator 

russ 



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out in the Hill Country of Texas there are two breeds of Goats
one we call "Hair Goats" that are raised mainly for their hides
the other we call "Meat Goats" or "Spanish Goats" that are raised for table fare



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There's more goat eaten in the world than any other meat!!

Later gator
Russ

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whinny wrote:

There's more goat eaten in the world than any other meat!!

Later gator
Russ


 I heard that number is decreasing now that ISIS is starting to marry a lot of them. biggrinbiggrinbiggrinbiggrinbiggrinbiggrinbiggrinbiggrinbiggrinbiggrinbiggrinbiggrinbiggrin



-- Edited by Mello Yello on Sunday 13th of September 2015 07:12:18 AM

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That's a big grinner, Em(E).

biggrinbiggrinbiggrinbiggrinbiggrinbiggrin

In truth, I sort of never much cared for lamb because of the way my Mom cooked it - I was put off by the smell of it when she fried or roasted it in the oven, but when our family got started to cooking most of our meat over charcoal or an open fire, that changed dramatically.  I have eaten cabrito, but never cooked it myself as it is not readily available in most stores; it can be found at a couple of mexican mercados here, and there is a middle eastern market that might have it; I might just look into that.



-- Edited by Rrumbler on Sunday 13th of September 2015 01:02:41 PM



-- Edited by Rrumbler on Sunday 13th of September 2015 01:03:34 PM

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Em(I), I've always cooked Cabrito just like I would Bambi and haven't been disappointed ?yet? It is not full of fat so that "must" be taken into consideration. Of course "any" meat is only as good as "what and how" has been do to it before it reaches the table.

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Isis, reminds me of Syria, where the men are men, and the goats are nervous,lol

Later gator
Russ

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whinny wrote:

I see you guys use a dry rub more than a sticky sauce that I make.
Later gator
Russ


 Hey Russ, here's a little sticky for ya -  - - I grilled these Chicken Wings today and the Wiffy wanted them sweet and saucy so I used a Spicy Peach BBQ Sauce made by Suckle Busters here in Texas.  They were indeed "fanger lick'n guud"



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"Suckle Busters"; now there's a name for consideration and etymological study.

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Hahahaha - - - you're the only one that makes me Google a Definition biggrin- - they are the sponsors of The Texas BBQ Forum and also suppliers of various Rubs, Seasonings, Sauces and Etc. Very "Lone Star" I might add. http://www.sucklebusters.com/



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Mello Yello wrote:
whinny wrote:

I see you guys use a dry rub more than a sticky sauce that I make.
Later gator
Russ


 Hey Russ, here's a little sticky for ya -  - - I grilled these Chicken Wings today and the Wiffy wanted them sweet and saucy so I used a Spicy Peach BBQ Sauce made by Suckle Busters here in Texas.  They were indeed "fanger lick'n guud"


 Man they look larrapin,lol, I have to have a look at my foreign supermarket to see if I can find something close to peach BBQ sauce

 

Later gator

russ l



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 aww



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My sons just left me 2 kgs pork ribs,lol, $8 kg on special. Will post pic when I make them in next day or so.

Later gator
Russ

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Here's a pic before and after

 



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Ok, how do I post a pic??? Thort I had it worked out,lol

Later gator
Russ



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image.jpgimage.jpgwhinny wrote:

Ok, how do I post a pic??? Thort I had it worked out,lol

Later gator
Russ


 



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Larrapin,lol Later gator Russ



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Larapin is the word, even down South. I noticed also that Y'all seem to know something about polishing those dead pig bones

Thanks for the pics,
meller

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Meat just fell off,lol, now to drop some off to my son.

Later gator
Russ

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