20stone turns the big five-0....and beef ribs

Tinyfish

Sounds like a great time was had.

blind99

happy birthday!  sounds like a great time!

The Cen-Tex Smoker

I think my favorite part was when 20stone's non-initiated sister said something like "I don't understand why anyone would care about what kind of charcoal you use".

Mrs. Caliking's eyes got really big and she gave her the "Time Out" hand signal and said "you do NOT want to go there". Hilarious.

theyolksonyou

^^^^^^ like +1 Brazilian 

bgebrent

Hilarious!  And happy birthday!

20stone

The Cen-Tex Smoker said:

I think my favorite part was when 20stone's non-initiated sister said something like "I don't understand why anyone would care about what kind of charcoal you use".

Mrs. Caliking's eyes got really big and she gave her the "Time Out" hand signal and said "you do NOT want to go there". Hilarious.

The funny thing is, in retrospect, she may have been @nolaegghead trolling us in disguise.

Little Steven

Did Cali bring any booze or just drink yours like he did with me?

20stone

Little Steven said:

Did Cali bring any booze or just drink yours like he did with me?

He brough food AND booze. He even left the bottle. 

Little Steven

20stone said:

Little Steven said:

Did Cali bring any booze or just drink yours like he did with me?

He brough food AND booze. He even left the bottle. 

Just kidding on there. He supplied me with more than I should have had.

The Cen-Tex Smoker

Little Steven said:

Did Cali bring any booze or just drink yours like he did with me?

Hell no. Showed up, ate, left some old pulled pork that he repurposed as "curry", drank all the good beer then hauled ass. 

Little Steven

Did you ever forgive the bastid for ruining your egg?

The Cen-Tex Smoker

Little Steven said:

Did you ever forgive the bastid for ruining your egg?

I did but you are still on the hook. 

Little Steven

I'm of Scots Welsh heritage. I can't cook anything that smells that bad except haggis and one clean burn gets rid of that.

caliking

20stone said:

Little Steven said:

Did Cali bring any booze or just drink yours like he did with me?

He brough food AND booze. He even left the bottle. 

I was trying to leave with a brand-new FB200, but apparently @20stone 's eyes are still pretty sharp for an old dude. 

JohnInCarolina

That does it - tomorrow I'm looking for a job at Rice.

theyolksonyou

JohnInCarolina said:

That does it - tomorrow I'm looking for a job at Rice.

Come to think, we have a plant in Conroe and I have a cousin in The Woodlands....I could make this work. Thanks for the memory jog JIC. 

caliking

Ok, as promised @thatgrimguy and the Johns, here's the recipe for the Kerala- style Pork Fry (Pork Ularthiyathu).

Background - this is not a stir-fry (despite the name), nor does it involve deep frying. There is a large community of Indians from Kerala here in Houston, and we found some pretty good restaurants that make pork fry. Our favorite one closed some time ago, and i still mourn the loss, so I set out to figure out how to make it myself. Lucked out when I   found a nurse from Kerala at my new job, and sat her down one day to spill the beans. 

Kerala-Style Pork Fry
Pork butt, boneless, cubed 1"         2 lbs  Trim most of the fat cap off

1. Saute =

Ginger 1 TBSP

Garlic 1 TBSP

onion, finely diced 1 (about the size of a baseball

Mustard seed  1-2 tsp

Curry leaves (fresh)

2. Add=

Roasted curry powder     2 TBSP

Coriander powder                      1 TBSP

Cayenne                         1-2 tsp ( 1tsp is mild, 2-3 tsp if you like it hot)

Turmeric                         1 tsp

Peppercorns                    1 tsp

Garam masala, powdered                  1 tsp

3. Add=

Pork

Salt  1-2 tsp

- brown the pork

- pressure cook for several whistles (about 10 whistles on my Indian ones, on medium-high heat

Finish with tadka=

onion, finely diced (smaller than the previous one)

oil,

chopped garlic (5-8 cloves)

peppercorns,

mustard seed,

curry leaves,

coconut (i used frozen grated coconut, but fresh chopped is better)
-Fry all these together in a separate pan, then add to the big pot after the pork is done. Stir it all together. Put it away in the fridge overnight and eat the next day - the flavors need to meld and get friendly. 

Notes= I used Larich Roasted Curry Powder (Sri Lankan), which is quite different from North Indian curry powder. It contains coriander, fennel, cumin, fenugreek, cinnamon, nutmeg, cardamom, cloves, rampe (?), and curry leaves. 

In step 3, wash and drain the pork, but don't squeeze the water out. The residual water is enough to cook the pork in the pressure cooker. 

If you don't have a pressure cooker, you could put it in a crock pot for a few hours to braise. Or start cooking in a dutch oven and then stick the dutch oven in the oven (or egg) for a few hours. I think @canugghead has made lamb curry this way in the past. 

Eat with parboiled rice, or naans, etc. Tastes best with palappams, which 20stone has shamed me into learning how to make. That will come later. 

Enjoy!

caliking

The Cen-Tex Smoker said:

Little Steven said:

Did Cali bring any booze or just drink yours like he did with me?

Hell no. Showed up, ate, left some old pulled pork that he repurposed as "curry", drank all the good beer then hauled ass. 

That's a talent that i have finely honed after attending Salado a few times. Except its usually @henapple 's beer, which we all know is not very good. 

Little Steven

You buy a pack of dried papads and fry them for thirty seconds. I have curry powder in the spice cabinet for my wife to use in chicken divan. Sheesh! Other than that it sounded good. Goan?

JohnInCarolina

Well that sounds AWESOME

caliking

Little Steven said:

You buy a pack of dried papads and fry them for thirty seconds. I have curry powder in the spice cabinet for my wife to use in chicken divan. Sheesh! Other than that it sounded good. Goan?

You and your f-ing moose rogan "josht"!

Palappams are not papadums. I'm talking about round pancake-type things made from fermented batter of rice, coconut milk, and other stuff. Thicker and soft in the middle, thinner at the periphery. The Sri Lankan curry powder is different form what's used in other parts of India, and its key to the flavor. 

This is from Kerala (southern India). Goa is in western India. 

Sorry - I think I hijacked this thread.

Legume

So, that's like Indian fry bread?

Little Steven

I thought Goans were the only ones that ate pork. Misread the pappadums or palladium thing. Sorry. You'll love my little self later this week.

caliking

Legume said:

So, that's like Indian fry bread?

No, more like a crepe.

caliking

Little Steven said:

I thought Goans were the only ones that ate pork. Misread the pappadums or palladium thing. Sorry. You'll love my little self later this week.

Nope. Folks in Kerala, eat it all - beef, pork, seafood, etc. I think they eat beef in Andhra Pradesh too. This stuff is right up there with rendang. Try it. its killer if you make it right and hot. 

Whatcha cookin?

Little Steven

caliking said:

Legume said:

So, that's like Indian fry bread?

No, more like a crepe.

Like a dosa? I love dosas. Had my first chili-garlic one a few weeks ago. Ouch! Norma was very unhappy with me.

The Cen-Tex Smoker

Legume said:

So, that's like Indian fry bread?

No. 

Hawg Fan

Sounds like a great time between friends (Eggheads).  It sounds like all of the food was absolutely spot on as well.  Happy 50th @20stone !

six_egg

I can not believe I am typing this but @"The Cen-Tex Smoker" that food looks as good or better than yours. The hardest decision would be who to slap first. 

Mickey

Happy Birthday 20stone!