Now that sounds like a meal. No ketchup involved, right?

We also had cut corn which is a damned delicacy here if prepared properly and it was.

I've decided our safe word shall be, "Klixen." It sounds vaguely German and ridiculous

Just made 4 Spicy Sweet BBQ Country Style Grilled Spare Ribs

Which ain't "grilled", even in Panzersprecht.

If he actually had an indoor grill, par-cooking would be acceptable, but not par-boiling. Just dip 'em in a solution of liquid smoke & water and sorta steam/roast 'em in a covered oven pan at 350 until they're fully --but not overly-- done and allow to cool. Take all the drippings from the pan and pour into a tall container to separate in the fridge overnight. (Or use a gravy separator if you're in a hurry.)

The next day, discard the fat from the drippings and sautee some finely-minced onions and garlic in the gelatin that remains. Add bourbon, molasses, brown sugar, then season to taste. Allow it to achieve consistency at a slow simmer. Finish the ribs (whose flavor and texture have benefited from a night in the fridge) on the grill with the sauce.

It's not real Barbecue by any of the major regional measures, but for indoor, NYC apt. dwelling, it can't be beat.

I got 2 griddles. I oil-up and spice-up the meat, get it on the pre-heated griddle

I feel for you city dwellers but it's good to see you can adapt a workaround for real smoke.

You mean like those Lodge ware cast iron gridles? You could even get away with using one of those, but the only damn reason for using two is that you've got too many ribs. What you just described is hellacious, and nobody wants to know how you oil your meat.

If you're having smoke issues, you're either (a) not using cast iron or using it improperly, or (b) trying to cook things nature never intended in order to impress surgically-altered freaks nature also never intended.





I paid for either three or four semesters of college working in a rib joint. We did 'em in large, long pans in pizza ovens. Only way to handle the volume.

Then I splurt some Tranny Splooge on meat and do the same to topside of the meat.

Beats the Peter Luger steaks.

Right there, you should be sent to a gulag.

I've been to Peter Luger's in Brooklyn. I would bet my entire family the staff there would vomit after tasting any of your "food."

In a Babushka's Brighton Beach apartment? I think not.

Which ain't "grilled", even in Panzersprecht.

If he actually had an indoor grill, par-cooking would be acceptable, but not par-boiling. Just dip 'em in a solution of liquid smoke & water and sorta steam/roast 'em in a covered oven pan at 350 until they're fully --but not overly-- done and allow to cool. Take all the drippings from the pan and pour into a tall container to separate in the fridge overnight. (Or use a gravy separator if you're in a hurry.)

The next day, discard the fat from the drippings and sautee some finely-minced onions and garlic in the gelatin that remains. Add bourbon, molasses, brown sugar, then season to taste. Allow it to achieve consistency at a slow simmer. Finish the ribs (whose flavor and texture have benefited from a night in the fridge) on the grill with the sauce.

It's not real Barbecue by any of the major regional measures, but for indoor, NYC apt. dwelling, it can't be beat.

Anything involving a grill rather than a pit is not real barbecue.

They got those old man servers/waiters who think that they are above you.

He never actually specified any particular country.

Peter Luger ... are overrated. They got those old man servers/waiters who think that they are above you.

It was said "Country Style Spare Ribs" on the label.

I made some of this shit:

That thumb isn't swollen fat or greasy enough to be yours.

I never said that it was mine, just googled for this dinner and this one one of the first best photos.

This thread isn't the same since Panzer got banned.