Text 21044, 65 rader
Skriven 2012-02-07 19:15:06 av Ruth Haffly (1:396/45.28)
  Kommentar till text 20951 av bill swisher (1:124/311)
Ärende: Tamales
===============
Hi Bill,


 bs> > mix in bbq sauce to taste. It can be a good commercial sauce or home
 bs> > made, the latter usually starts with ketchup or tomato sauce and
 bs> goes > from there.

 bs> We have no pre-made BBQ sauce.  Heck we have no ketchup, except those
 bs> little packets from burger joints, we pickup things like that and
 bs> relish or honey rather than buying them and throwing the stuff out 5
 bs> months

Sounds about like what my in laws do when they go up to NY for a few
months in the summer. One time I needed some mayo or something like that
to take with the sandwiches I'd made for our travel lunch--my MIL dumped
a quart sized zip lock bag of condiments on the table. No mayo tho so I
settled for something else.

 bs> later when we leave.  Basically I took 3 of the ketchup packets, some
 bs> light brown sugar, onion/garlic powder, mustard powder, salt/pepper,
 bs> chile powder, thyme, balsamic vinegar, and water to make a small
 bs> amount of slurry.  Smeared the ribs with that and left it in the
 bs> fridge for 3
 bs> or 4 hours.  A little sweet, but not horribly.


Could have cut back on the sugar as most all ketchup has it as an
ingredient already. Not bad but a couple of packets of some sort of hot
sauce would have jazzed it up more and eliminated the need for water.


 bs> > So eat as much as you can now, before she gets back. (G)

 bs> To late.  It's currently almost 11am, I leave at 12:45 for Las Vegas
 bs> and pick her up at the airport.  We'll overnight at the Tuscany, cheap
 bs> rates...something like $40 a night) and return tomorrow.

OK, I didn't know you were on such a tight time schedule. Our daughter
used to live about 20 minutes from the LV airport, now she's about twice
that (if the traffic is good).

 bs> > Low and slow is usually the best way to go.

 bs> Did an hour & half at a touch over 300 according to the thermometer.
 bs> Should have gone another half, wasn't quite as done as I'd like.  But
 bs> nowhere near rubbery.  Hickory chips added the smoke.  I've still got
 bs> 3 giant ribs, from earlier, and they'd need probably 2 and a half to 3
 bs> hours I suspect.  I'll find out.


Sounds good to me. We're doing kalua pork in the crock pot this week
end. I'm going to use a couple of Boston butts; since they're good
sized, part of one is going into the freezer for eastern NC style bbq
later.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)