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Tonight\'s Cook!!
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reelgem
Posts: 4,256
I haven't made ribs since Dec. and had a real craving for them. They turned out pretty good. I served them with Elder Ward's coleslaw and some jalapeno baked beans.
At 4.5 hrs., they're ready to get sauced!
Done and ready to plate.
Pretty lackluster presentation, but everything tasted great!!
At 4.5 hrs., they're ready to get sauced!
Done and ready to plate.
Pretty lackluster presentation, but everything tasted great!!
Comments
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Looks fantastic!
I will trade you some well done ones for a couple of those... Hee hee... :laugh: -
Anne,
That looks really good! Of course you have CWM's secret method You are going to have to tell me about the jalapeno beans.
SteveSteve
Caledon, ON
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Looks great, Great job.
Patti
Wichita, KS -
I was gonna' keep it short tomorrow but all these great looking rib pics have pushed me over the edge; I wonder what time Sams opens up on Memorial Day.
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Anne....what a combination......one really great triple play...
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They look great Anne
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Thanks! These were delcious!!
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Very nice Anne! I had a craving the other night too. Nice pics and the presentation was fine with me.
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Oh yes, they are CWM's "Secret" method. LOL!! I'll email you my "secret" jalapeno beans recipe but you will have to be sworn to secrecy.
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Thanks Patti, this was only my second time making ribs on an egg. They actually are pretty easy.
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Anne,
that looks real good. Dollie and I are doing a butt right now. Just went on a few minutes ago. -
That's exactly what happened to me yesterday. Ribs and pork butts were everywhere on the forum. The butt is going on in about 3 hours. I'm just glad it's a beautiful night. I love the late night cooks.
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Thanks Beli, if you've never made Elder Ward's coleslaw you have to try it. It's really good.
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Thanks Pat! How's Facebook coming along? I haven't seen you on there much.
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Hi Anne, it's Faith and Ross here.
Lookin good to us!!!! We haven't done ribs in awhile either, yours make us want to.
We have been in New Orleans since Thurs. and attended the New Orleans Food and Wine Experience. Awesome!
We will be home to Tampa tomorrow and are excited to make some Egg food.
Bye. -
Thanks John, that was very kind.
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The important thing is the food and it all looks great. I understand how you feel though. Some of my best cooks just didn't photo or plate to MY idea of quality but sure taste great as sure those ribs did! :woohoo:
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Thanks JoJo! Say "hi" to Dollie for me. Going to put the butt on here in a little bit. I think I'm going to be porked out after this weekend.
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I'm on it now I think :S Thought I was signed in all day.
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But what are you going to do with all those Eggs? -RP
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Thanks Ross!!! You're on vacation and you just can't stay away from the forum. Now the Florida Grillin girl has you hooked on this too. LOL!! I'm so jealous that you're in New Orleans. I'll have to hear the rundown on the festival when you get back. I bet it was fun. Have a safe trip. Say "hi" to Faith!!
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Aha!! I see you now!
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Thanks! Yeah I need to work on the plating thing. What do you do with a plate of ribs??? I really just wanted to start eating and not worrying about a presentation.
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Thanks for the little tips you gave me tonight. As you can see it helped and they came out great. As for the eggs....well now I have one for you and one for the Iron Egg Chef 2009 to cook on when you come to Milwaukee to visit us. The door is always open for you and Kim.
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Nice looking plate Anne,I love the clor contrast of the food.P.S. how close would yuo be to Fond du Lac have a bunch of relatives there.
GOOD FRIENDS AND GOOD EATS
DALE -
I better go get dressed -
I'll close my eyes. LOL!!
I just sent you a msg. but it says your offline. -
Thanks Dale, I'm about 45 mins. from Fon du lac. Where are you located?
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I'm in Southern California Anne,I was born here, but my whole family (6 kids ) were raised in Wis.Have not been back in 10 or so years(raising kids and such).
GOOD EATS AND GOOD FRIENDS
DALE -
Real nice Anne, I'm as proud of you today as I was of you cooking them in December. You did really well.
Mike
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