Kingfish Posted January 23, 2019 Share Posted January 23, 2019 PIG’s MEAT IS ALL I CRAVE Making ribs for Pop’s today. Just a basic rub, creole mustard, and black pepper. Unfortunately had to cut cut racks in half this time. Cover dish with foil and bake at 250 for 3 to 4 hours, then finish on the grill basted with Carolina style apple cider vinegar BBQ sauce. Link to comment
Kingfish Posted January 23, 2019 Author Share Posted January 23, 2019 This is my last pulled pork, could have trimmed it a bit more. Cooked it on job site for 15 hours at 225 to get her over 190 degrees. Here are the stuffed Quahog’s that I served as a side dish : ) with BBQ. I absolutely love cooking BBQ, I’m all ears for any tips or recommendations. Thx Lab Link to comment
Kingfish Posted January 24, 2019 Author Share Posted January 24, 2019 Ribs were pulling apart to the point where I had to finish and baste them in the broiler instead of grill. This rack was the most still intact. 4 hours at 250 degrees Link to comment
Kingfish Posted May 12, 2019 Author Share Posted May 12, 2019 Baked Stuffed Flounder for Mom. A tad early, *Mother’s Day* Link to comment
Kingfish Posted May 12, 2019 Author Share Posted May 12, 2019 Happy Mother’s Day to all Z Lab Mom’s !! Link to comment
Guest imiubu Posted May 12, 2019 Share Posted May 12, 2019 Dang @Kingfish I don't know how I missed this thread til now! Everything looks delicious. A man who not only will cook but also enjoys it... seems to be somewhat of a rarity (except here at the lab ). Link to comment
unregistered190 Posted May 12, 2019 Share Posted May 12, 2019 That flounder look delicious @Kingfish Nice job Link to comment
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