We all know He's the rib KING

[Chinacat]

Oh hell no chinacat wont go 5 miles to have a beer with me

According to Crabby's mapquest its 39.4 miles from me to you. That's far!! Bwaahaahaaa
Wanna meet up sometime at 1 of the breweries in riverhead?
It's prolly about equal for both us

 

[cany]

According to Crabby's mapquest its 39.4 miles from me to you. That's far!! Bwaahaahaaa
Wanna meet up sometime at 1 of the breweries in riverhead?
It's prolly about equal for both us

Lol thats far not sure I have the gas to get there

 

[movetheboat]

I have heard of that method of cooking years n years ago and had never tried it. You didn't say how it was or if you liked it? Btw, welcome back my friend. Just looked for you in the PT.:cool:

It was very good....it cooks meat evenly and according to him is all the rage with the big meat wholesalers at the HP market....he's the electrician and they hook him up with some serious beef....good to see you ...thanks

 

[crabby]

According to Crabby's mapquest its 39.4 miles from me to you. That's far!! Bwaahaahaaa
Wanna meet up sometime at 1 of the breweries in riverhead?
It's prolly about equal for both us

It's 39.4 miles from me to Ralph's. I thought you lived near the Hamptons.

 

[Chinacat]

It's 39.4 miles from me to Ralph's. I thought you lived near the Hamptons.

Sorry Joe. I was just bustin' on Cany and you were an innocent bystander!
You are correct. That's where I am and its only about 15-20 miles at most from me to him... not 5
Me an him are prolly equal distance to any 1 of the Riverhead breweries.

Maybe someday we can get some of JoeB's ribs and bring them to the picnic tables at Long Ireland

 

[JoeBfishing]

It comes from the sirloin. I think it gets ground up for burgers here. I've never seen it.

Hey crabby, I don't remember if I told you that your right. It's in the hip (sirloin) section of the steer. I was putting out some organic beef the other day and this boneless hip has the section called tri-tip still attach. Looking down on the pic it's the section to the left of the primal shown.

The sliced steaks shown are the bnls sirloin steaks with the tri-tip section still in tack.

 

[Chinacat]

Hey crabby, I don't remember if I told you that your right. It's in the hip (sirloin) section of the steer. I was putting out some organic beef the other day and this boneless hip has the section called tri-tip still attach. Looking down on the pic it's the section to the left of the primal shown.

The sliced steaks shown are the bnls sirloin steaks with the tri-tip section still in tack.

That sure looks lit it JoeB!!

 

[BennyV]

Amazon has a butcher?

 

[JoeBfishing]

Amazon has a butcher?

They have a lot of them.

 

[BennyV]

Just looked for a standing rib roast on amazon

 

[crabby]

Hey crabby, I don't remember if I told you that your right. It's in the hip (sirloin) section of the steer. I was putting out some organic beef the other day and this boneless hip has the section called tri-tip still attach. Looking down on the pic it's the section to the left of the primal shown.

The sliced steaks shown are the bnls sirloin steaks with the tri-tip section still in tack.

Just saw this.

Those steaks look great.

When I go to Mikes, I'll stop in for a couple to bring with me. Might do it next week.

 

[JoeBfishing]

Ok Joe, You have my number? let me known and I'll set them aside for you. I can't wait for my co-workers to see the name on the package.
reserved for Crabby. I usually get off by 1:00.

 

[crabby]

Ok Joe, You have my number? let me known and I'll set them aside for you. I can't wait for my co-workers to see the name on the package.
reserved for Crabby. I usually get off by 1:00.

OK. I'd probably be by you around 11 am.

 

[Fishinguy81]

Hey Chinacat, I'm in PortChester.

thats a short ride for me

 

[JoeBfishing]

Come on up Frank. What we grilling,smoking,baking,searing,reverse searing,forward searing, sideways searing, upside down searing, roasting, boiling, poaching, simmering, braising, pot roasting?

 

[CELLFISH]

I’m not one of these cooking artists, but for me to cook pork ribs (#1) that would come in second place is to
1) cut the ribs into 2 ribs
2) rinse and place into pot tall enough to cover with water
3) bring to boil for 10 minutes.
4) let stand in water overnight or at least 8 hours, pot will still be warm
5) drain ribs and smother with BBQ sauce
6) brown / crisp on wood fire ?BBQ...
7) easy peaszy... cellfish...
.

 

[JoeBfishing]

Bravo, there you go CELLFISH. You keep posting those rib recipes and the Bossman is going to have you bring the ribs on the next FusterCluck!!

 

[CELLFISH]

OK JOEB, i forgot to mention, for those who want to save the rib water its been known as a great after dinner laxative, drink up... cellfish...

 

[CELLFISH]

"Baby Back Ribs" ( St.Louis Style, if thats what they are called ? ), for me are not as enjoyable a Spare Ribs... cellfish...

 

[cany]

Bravo, there you go CELLFISH. You keep posting those rib recipes and the Bossman is going to have you bring the ribs on the next FusterCluck!!

Your job there PAL dont forget it