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OT- We need Rib-Off or Fish-off or something again this year
Posted on 3/12/22 at 2:54 pm
Posted on 3/12/22 at 2:54 pm
I suck at running things, Jefferson is the gifted Ringmaster.
Jefferson, please hear our call.
Jefferson, please hear our call.
5
Posted on 3/12/22 at 4:44 pm to deeprig9
I need a grill lessons thread.
I'm bad on the grill. I've enjoyed the previous years rib-offs as a spectator and will be happy to do so again.
Fish is usually a good spot for me. Mistakes are less often.
Breakfast is my wheelhouse. Eggs, grits, bacon.
If you start an all-star bfast challenge I'm your guy.
I'm bad on the grill. I've enjoyed the previous years rib-offs as a spectator and will be happy to do so again.
Fish is usually a good spot for me. Mistakes are less often.
Breakfast is my wheelhouse. Eggs, grits, bacon.
If you start an all-star bfast challenge I'm your guy.
Posted on 3/12/22 at 5:10 pm to retooc
What kind of grill do you operate?
Posted on 3/12/22 at 5:37 pm to deeprig9
Doing small corn on the cob and sirloin steak for the kids tonight on the grill.
Using the Weber Genesis for this one
Using the Weber Genesis for this one
Posted on 3/12/22 at 5:37 pm to deeprig9
Do you really think a RibOff or one of it's subsidiarys could grow here anymore? In this depleted soil?
We just won a national championship for pete's sakes and at least 67% on here didn't even enjoy it. And 95% here think clicking arrows means something
I don't know..
We just won a national championship for pete's sakes and at least 67% on here didn't even enjoy it. And 95% here think clicking arrows means something
I don't know..
Posted on 3/12/22 at 5:38 pm to IT_Dawg
quote:
Using the Weber Genesis for this one
I settled for the Spirit. I should have upgraded to the Genesis.
Posted on 3/12/22 at 5:40 pm to Jefferson Dawg
quote:
Do you really think a RibOff or one of it's subsidiarys could grow here anymore? In this depleted soil?
Yes. I think the soil is now amended with levels of seasoned manure and ancient clays from the floodplains that would rival ancient Euphrates.
Posted on 3/12/22 at 5:43 pm to deeprig9
I’d do it but idk how to post pics here plus how is flavor judged through a photo ?
Posted on 3/12/22 at 5:54 pm to Griffindawg
quote:
how is flavor judged through a photo
That's part of the game. You have to sell it. Sell the experience.
Posted on 3/12/22 at 5:56 pm to Griffindawg
quote:
I’d do it but idk how to post pics here
If you put the same effort into researching this topic on the Help Board as you put into hating Stetson Bennett, you'd be Claude Monet.
Posted on 3/12/22 at 6:29 pm to deeprig9
What if the only way to submit suggestions/proposals as to which kind of Rib/orEtc Off we might do next could only be submitted through Haiku? (Three sentences of 5, 7, & 5 syllables) ?
Just spitballing
Just spitballing
Posted on 3/12/22 at 6:36 pm to Jefferson Dawg
I would be against
it because I don't like it
I hate haikus yo
it because I don't like it
I hate haikus yo
Posted on 3/12/22 at 6:45 pm to deeprig9
quote:
how is flavor judged through a photo
How is flavor judged
Through a photograph maybe?
Arrows are real though
RIBOFF 10 - COMING SOON
Posted on 3/12/22 at 6:45 pm to deeprig9
Well if you were doing a Hog Head Stew cook, I would jump in, cooked some today for 12 hours, was a good day for it. Course I do cook some mean fish
Posted on 3/12/22 at 6:54 pm to Griffindawg
quote:
plus how is flavor judged through a photo ?
This is a sirloin steak dinner with grilled corn on the cob for my 2 kiddos, niece and nephew.
Grabbed some decent sized sirloin steaks and some smaller corn on the cobs.
Pat dried the steaks, then lightly rubbed in EVOO. Covered top side of each with my steak seasoning. Softened up Land o Lakes butter and fully covered the dehusked corn on the cobs. Coated with sea salt, pepper and a little garlic powder mix.
Threw the cobs on the fully heated grill first for a few minutes, rotating on each side. Reduced the bottom burner and let the cobs cook while the steaks were put on the top 2 burners on high. 10 mins later (5 mins each side for sirloin) put a slice of butter on each steak and let rest while corn finished.
I eat my steak rare, but with sirloin and the kids, got the perfect easy side of medium rare
This post was edited on 3/12/22 at 6:57 pm
Posted on 3/12/22 at 6:56 pm to retooc
quote:
Fish is usually a good spot for me. Mistakes are less often.
I bought a ninja foodie air fryer a couple years ago after getting snookered by an infomercial about how well it cooked chicken wings. Which it does.
But also the only way I cook fish now is in that damn thing. It’s fool proof efficient and also perfect.
Posted on 3/12/22 at 7:00 pm to Jefferson Dawg
quote:
But also the only way I cook fish now is in that damn thing. It’s fool proof efficient and also perfect.
Educate me.
I have tried fried crappie in mine, it was serviceable, but not even close to old fashioned peanut oil.
Posted on 3/12/22 at 7:07 pm to Jefferson Dawg
You ever cooked a steak in that ninja foodie?
Posted on 3/12/22 at 7:13 pm to deeprig9
Only ever cooked salmon in my air fryer but if you spread Dijon on meat side for a binder and cover in old bay it is delicious. 375 for 16-17 minutes.
Posted on 3/12/22 at 7:16 pm to K9
Mustard and old bay on salmon? You crazy Son of a bitch
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