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Old 02-15-2008, 03:05 PM   #21
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They are two different products.
Soda is that clear stuff that fizzes and you cut liquor with.
Ask anyone around here If you ordered a soda at a restaurant they'd ask you if you wanted a twist with it.
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Old 02-15-2008, 03:49 PM   #22
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Oh sure, confuse me even more!

Think I will just go back to my green tea with citrus now...
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Old 02-15-2008, 04:02 PM   #23
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rib popsicles

Quote:
Originally Posted by pacanis View Post
It was suggested to me before to cook them like a roast, but I had barbeque sauce on my mind and held off cooking any until now.
When you do them in a crockpot with sauce, did you ever put them in frozen? I'm wondering how that would come out if I wanted to do some, but didn't take them out of the freezer.
i guess u could put them in frozen. probably slow the cooking process down though. u could thaw in microwave and then put them in pot with sauce.

babe
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Old 02-15-2008, 04:25 PM   #24
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Originally Posted by babetoo View Post
i guess u could put them in frozen. probably slow the cooking process down though. u could thaw in microwave and then put them in pot with sauce.

babe
Thanks babe. I wasn't sure about that slow warm up period or whatever. I semi-remember reading something here before about doing a chicken in a crockpot,,,, Can't remember whether it was OK or not.
It just seems like it would be rather convenient to toss in the frozen ribs, dump some sauce on them, maybe a sliced onion and then go about your business for 6-7 hours, then toss them on the grill or whatever when you want to eat to color them up.

I don't like using the microwave to thaw meats. They always come out like they're partially cooked and smell a little "different".
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Old 02-15-2008, 04:40 PM   #25
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Originally Posted by pacanis View Post
Thanks babe. I wasn't sure about that slow warm up period or whatever. I semi-remember reading something here before about doing a chicken in a crockpot,,,, Can't remember whether it was OK or not.
It just seems like it would be rather convenient to toss in the frozen ribs, dump some sauce on them, maybe a sliced onion and then go about your business for 6-7 hours, then toss them on the grill or whatever when you want to eat to color them up.

I don't like using the microwave to thaw meats. They always come out like they're partially cooked and smell a little "different".

i agree about thawing in micro. i never do it either for the reasons u stated. so worth while to thaw in fridg. as long as u know it would add about an hour cooking time, go ahead and start them frozen.

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Old 02-15-2008, 06:37 PM   #26
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I have done it in the crockpot covered in BBQ sauce, love em that way. I have never popped em in frozen, I heard somewhere that it wouldn't turn out as tender or the sauce would not thicken up properly.
Honestly I don't know though. My favorite way is to put a dry rub on em and slow cook on low heat until tender, then smother in BBQ sauce and cook on high heat in the oven for a brief time, just enough to sort of caramelize the BBQ sauce.
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