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In The Beginning

Richard FlRichard Fl Posts: 7,781
edited November -1 in EggHead Forum
There were 10 lbs of beef rib bones and 4 pork bones.

RIBSSEASONEDDSCN1027.jpg



RIBSPORKBONEBGEDSCN1030.jpg

This started out to be a beef stock for French onion soup, thanks Florida Grillin Girl, Mr Holloway, Village Idiot and a few others. I first did the soup after Mr Holloway posted last fall.


But after cooking the bones for 2 1/2 hours at 350F I had to have a few for dinner and the rest are in the 9 qt Do slowly boiling away, no top and apple wood for the next 3-5 hours??

RIBSSAUCEDDSCN1037.jpg


BONESCOOKINGDSCN1033.jpg



Will close BGE down around midnight and cover the pot and see what is left in the morning and then go for the French onion soup.

RIBSCOOKINGDSCN1041.jpg

Thanks folks. More on the news at 11.
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Comments

  • Le Oeuf VertLe Oeuf Vert Posts: 512
    What time will the soup be done? Still seats open on the AM flight.
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  • MickeyMickey Posts: 16,044
    Did I ever tell you that you are my best friend :laugh:
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Richard FlRichard Fl Posts: 7,781
    Thanks! Send the jet for an early pickup.
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  • Little StevenLittle Steven Posts: 27,075
    Richard,

    You are old enough to remember the beginning B) Looks like good soup/stew. I do stocks for 24 hours sometimes more.

    Steve

    Steve 

    Caledon, ON

     

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  • Richard FlRichard Fl Posts: 7,781
    YEA, I remember-->05$ MacDonalds, .30$ gas, 15$ Beer $3 Gal Bacardi. Kamados in SE Asia $25. Forgot the rest. LOL
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  • Mr HollowayMr Holloway Posts: 2,034
    Looks amazing Richard
    Can only imagine how good that stock is going to taste
    Looking forward to the soup post :)

    Shane
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