Text 24778, 87 rader
Skriven 2012-05-13 07:11:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av HAP NEWSOM
Ärende: PORTERS
===============
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 ->  HN> Just an aside...Porter's has reopened at
 ->  HN> new location!

 -> Another Pizza Hut bites the dust???  Bv)=

 HN> Nope, but he closed down his last location
 HN> which I thought was a great mistake, it was
 HN> plenty big enough for him to have his smokers
 HN> for the catering side and he still had enough
 HN> room for a decent restaurant as well. The location
 HN> where you ate was the second Tacoma location and
 HN> was indeed a Pizza Hut, (it's now an El Taqueria
 HN> Rinconsito location) the current location is a
 HN> former bar (the friendly duck), but the same
 HN> man is in charge.

As I recall it was reasonably decent Q - even if they didn't have rib tips.
From reading on the Whirled Wide Wait about Porter's I have never got straight
in my mind if the guy I met there was the original Porter or his son. I did run
across the bumper sticker I was awarded the other day. I've never attached it
to a vehicle. Cars are temporary. Memories are forever (until Alzheimer's).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beer Braised Rib Tips
 Categories: Pork, Bbq, Beer
      Yield: 2 Servings

  2 1/2 lb Baby back ribs; cut down the
           - middle bone for rib tips
    1/2 tb Salt
      1 tb Cracked black pepper
    1/2 tb Oil
     18 oz Pilsener beer
      2 c  Maple wood chips; soaked in
           - water at least 4 hours
           Your favorite BBQ Sauce (I
           - suggest Sprecher's Beer
           - BBQ Sauce)
           Texas Style white bread,
           - thick cut

  Begin by heating your dutch oven, or other solid cooking
  vessel on a medium to high heat. As the dutch oven comes
  to temperature, generously season your racks of rib tips
  with salt and pepper on all sides. Place them in the dutch
  oven and brown them on all sides. Add the beer, cover
  tightly with a lid, reduce the heat to low, and cook for
  about 1 1/2 hours, never removing the lid.

  When you are about to finish these off in your smoker, or
  grill using a foil packet of the wood chips, heat your
  coals and get your smoker all prepared. Fill your water
  pan in your smoker with water.

  Remove the rib tips from the beer and pat them dry.

  Add the rib tips to the smoker, and place the wood chips
  on the hot coals. Cover and forget about them for about a
  good hour or so.

  When you are about to eat, brush on the barbecue sauce on
  the ribs. Cover for a good 10 minutes. Repeat and cook for
  another 5 minutes. Now you are ready to plate.

  To serve, lay down a nice thick slice of white bread, top
  with some rib tips, and drizzle barbecue sauce over the
  rib tips. Serve with your favorite sides. In my case, some
  local and fresh sugar snap peas.

  The end result is a great taste of beer through and
  through. The rib tips were so tender and fun to eat that
  even my pickiest of eaters, and one who refuses to have
  sauce on anything, loved each and every rib tip. Hope you
  enjoy.
 
  From: http://www.simplecomfortfood.com

  Uncle Dirty Dave's Archives

MMMMM

... I respect faith, but doubt is what gets you an education. - Wilson Mizner
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