Talk about being put on the spot
- Thread starter pacanis
- Start date
The friendliest place on the web for anyone that enjoys cooking.
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If you have answers, please help by responding to the unanswered posts.
deelady
Executive Chef
next he's gonna ask for everyone to clean up after themselves too...
sheesh some friend!
sheesh some friend!jpmcgrew
Executive Chef
They should have at the very least called you first to see if you had the time and the desire to do it rather than just showing up with ribs. In my experience people that really like what you make rarely want to learn to do it them selves. After all it's easier to have you do it. I have had people want me to make burritos to freeze for them and even offer to pay me. I decline because it's a huge amount of work and they are just being lazy. Twice now I tried having a class for my neighbors, once how to make apple pies and another time how to make burritos. I would have enough ingredients so everyone could take several pies or burritos. Well needless to say they showed up with Bloody Marys one time and Margaritas the second time at 10:00 am. They didn't learn a thing and what was worse they took my perfect pies and my perfect burritos and left me with their half hearted bad looking attempts not to mention a big mess to clean up. I do not do this anymore when they ask for a class because it just turns into a big joke and a party to them after they have slammed down some drinks.As they say " no good deed gos unpunished"
sichuan dingdong
Cook
hi pacanis,
i guess my previous post was not of much real help. i do not have a pressure cooker and prefer the slow grill method. when i have a lot of ribs to fix and it rains on bbq day, i keep another option in my back pocket. i set the oven to 275 deg. salt and pepper the ribs leaving the racks whole. then brush the racks with a mixture of equal parts crystal hot sauce and standard bbq sauce. pop them in the oven for an hour or so depending on the type and thickness of the ribs. the long cooking time keeps them from being too spicy and the hot sauce cuts back the sugar content enough to just carmelize on the meat. the results will not be super tender and fall off the bone but sure make for some good eating. just be sure to have some toothpicks on hand when serving. good luck on your challenge.
SD
i guess my previous post was not of much real help. i do not have a pressure cooker and prefer the slow grill method. when i have a lot of ribs to fix and it rains on bbq day, i keep another option in my back pocket. i set the oven to 275 deg. salt and pepper the ribs leaving the racks whole. then brush the racks with a mixture of equal parts crystal hot sauce and standard bbq sauce. pop them in the oven for an hour or so depending on the type and thickness of the ribs. the long cooking time keeps them from being too spicy and the hot sauce cuts back the sugar content enough to just carmelize on the meat. the results will not be super tender and fall off the bone but sure make for some good eating. just be sure to have some toothpicks on hand when serving. good luck on your challenge.
SD
It was fun! And now I'm finito, Benito! Errr, Suzi!
I just ran them over 30 minutes ago and surprised the heck out of his wife, What's this?! She, her daughter (24?) and daughter's boyfriend are going to eat good, because my neighbor was in town with his daughter's car for something Seems she had no idea he had brought them over the other day for me to cook
And she did ask me to stay, but I didn't. I was juggling between working, the game (GO BROWNS!) and.... something else..... drinking beer maybe
I was only 9 minutes off on my timing, too, when I wanted the ribs on the grill to be done and when the pressure cooker ribs were going to be done, so that wasn't hard to align.
And yay me, one of the grilled ribs I started at 1:15 sorta fell apart
Here's a shot after removing them from the foil pouch, where I had them simmering in apple juice and before I started to sauce them, after smoking them for two hours. I wish I had written down things, but cooking is more fun that way. I'm pretty sure I have my timing down now which is fine by me. No pic of the ones i cooked on the grill and PC. My bad. I should have taken a pic of the platter, but I was in the middle of things.
And the sauce I made up from Sweet Bbay Ray's regular, Bullseye regular, Frank's Hot Sauce, red pepper and honey. I really wish I had written that down in proportions....
I made them a little slaw to go with them, too. Some creamy and some vinegar. Why stop when you're on a roll.
It was a nice day
I just ran them over 30 minutes ago and surprised the heck out of his wife, What's this?! She, her daughter (24?) and daughter's boyfriend are going to eat good, because my neighbor was in town with his daughter's car for something
Seems she had no idea he had brought them over the other day for me to cook And she did ask me to stay, but I didn't. I was juggling between working, the game (GO BROWNS!) and.... something else..... drinking beer maybe
I was only 9 minutes off on my timing, too, when I wanted the ribs on the grill to be done and when the pressure cooker ribs were going to be done, so that wasn't hard to align.
And yay me, one of the grilled ribs I started at 1:15 sorta fell apart
Here's a shot after removing them from the foil pouch, where I had them simmering in apple juice and before I started to sauce them, after smoking them for two hours. I wish I had written down things, but cooking is more fun that way. I'm pretty sure I have my timing down now which is fine by me. No pic of the ones i cooked on the grill and PC. My bad. I should have taken a pic of the platter, but I was in the middle of things.
And the sauce I made up from Sweet Bbay Ray's regular, Bullseye regular, Frank's Hot Sauce, red pepper and honey. I really wish I had written that down in proportions....
I made them a little slaw to go with them, too. Some creamy and some vinegar. Why stop when you're on a roll.
It was a nice day
Attachments
jkath
Hospitality Queen
Make that 16...pacanis, feel free to move to socal any time!
I totally get it about the neighbor. We're the same way with ours. We do stuff for each other all the time and don't think twice. It's kind of like having family next door
Barbara L
Traveling Welcome Wagon
I'm glad everything turned out, but I don't know if I should have read your posts today! I am very hungry, and seeing the picture has really set my stomach to growling! Wow, that looked good! I am so hungry that I could actually smell and taste it! I've got to wake James from his nap so we can go get something to eat! I know it won't be as good as what you made though!
Barbara
Barbara
Suzi, I can't guarrantee a few ribs might not succomb to the cook either. They do tend to fall apart
Eggs on a burger, luvs? I just saw a show where they cooked onions and shrooms, put them on a steak, cooked a sunny side up egg in the same pan and put that on top of everything. Beef and eggs is in my near future. Glad you liked my hens' eggs.
Barabara, I can't even begin to imagine the euphoria of when your trip is over, fun as it has been. You and James are going to enjoy being back home, home cookin', your own beds, your four legged family members.... thanks for giving my pic a virtual whiff
Mama, you move in up the street too and I'll be bringin' a plate to your house. Empty of course. Filler up!
Eggs on a burger, luvs? I just saw a show where they cooked onions and shrooms, put them on a steak, cooked a sunny side up egg in the same pan and put that on top of everything. Beef and eggs is in my near future. Glad you liked my hens' eggs.
Barabara, I can't even begin to imagine the euphoria of when your trip is over, fun as it has been. You and James are going to enjoy being back home, home cookin', your own beds, your four legged family members.... thanks for giving my pic a virtual whiff
Mama, you move in up the street too and I'll be bringin' a plate to your house. Empty of course. Filler up!
MexicoKaren
Head Chef
Wow, you are a swell neighbor...I'll bet they were so pleasantly surprised. Nice going, pac.
