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Old 01-20-2014, 07:59 PM   #31
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She lives in Narnia...
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Old 01-20-2014, 08:04 PM   #32
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Originally Posted by Andy M. View Post
You keep you archway to the dining area in the refrigerator?
No.
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Old 01-20-2014, 08:22 PM   #33
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Did someone mention Archway Cookies? Too soft

SBR, Sweet Baby Ray's BBQ sauce.
And they were yummy
First time I made ribs on the new gasser.
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Old 01-20-2014, 08:45 PM   #34
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I had some leftover au gratin potatoes and 2 dates. That's all the dates I had, or else I would have eaten more.
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Old 01-20-2014, 08:47 PM   #35
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I'm going to grill a rack of ribs for dinner. Maybe I'll make some coleslaw, too.
I've never had any good luck with cooking ribs at home. How do you get your ribs to fall off the bone?
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Old 01-20-2014, 09:09 PM   #36
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I had to Google that one (of course). It doesn't look like the pics I came across. Was this barbequed?
Your bowl looks amazing. Should I bring my own spoon
Thanks. Char siu is Chinese BBQ pork.
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Old 01-20-2014, 09:14 PM   #37
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Thanks. Char siu is Chinese BBQ pork.
And you're gonna post the recipe, right, Rock?
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Old 01-20-2014, 09:23 PM   #38
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Did someone mention Archway Cookies? Too soft .
Oh, Archway Oatmeal Raisin cookies, do they still make those?
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Old 01-20-2014, 09:31 PM   #39
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I've never had any good luck with cooking ribs at home. How do you get your ribs to fall off the bone?
Low and slow. We do them dry rubbed over night, tucked tight in tin foil, oven at 225 and let them go for 3 or 4 or 5 hours, depending on the size. The bigger the longer. Then throw them on the grill with the sauce of your choice to finish them off. They come out so you can grab a bone, give it a bit of a twist and out it comes.
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Old 01-20-2014, 09:40 PM   #40
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And you're gonna post the recipe, right, Rock?
  • 1 1/2 pounds pork tenderloin, shoulder, or butt
  • 2 cloves garlic, peeled and mashed
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon liquid honey
  • 2 teaspoons brown sugar
  • 1/4 teaspoon five-spice powder
  • a few drops red food coloring, optional
Cut the pork into strips about 1 inch thick and 7 - 8 inches (18 - 20cm) long, and marinate, covered, for at least 8 10 hours, turning occasionally. Mix all of the other ingredients together and marinate the pork overnight. BBQ on low unti they are done through. You can eat it hot, warm, or use it cold in other recipes....

Here is the stuff I made last night. Normally, the Chinese places use red food coloring so it is a different color. I just decided to do it later last night so I used some chops I cut a couple of hours before. I took the marinated pork to work today and let it sit on the back of the char grill and brushed it often with the remaining marinade while I did my prep this morning.
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