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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
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Old 04-12-2020, 03:26 PM   #14836
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Easter menu. Ham, deviled eggs, green beans, 7 cup salad, potato casserole and my wife made rosemary garlic sourdough. For desert I made a raspberry cheesecake which I didn't get a picture of before we cut.

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Old 04-12-2020, 04:59 PM   #14837
GloryDayz GloryDayz is offline
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Pressure cooker babybacks...

I may never use a smoker/grill for ribs again. Ha....


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Old 04-12-2020, 07:13 PM   #14838
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Think your pictures got corrupted but the rainbow part looks tasty.

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Old 04-12-2020, 07:15 PM   #14839
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Old 04-12-2020, 07:41 PM   #14840
GloryDayz GloryDayz is offline
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Old 04-12-2020, 08:05 PM   #14841
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Pressure cooker babybacks...

I may never use a smoker/grill for ribs again. Ha....


Look nice we love pressure cooker ribs for the ease but after doing a few the smoker is the better tasting way.

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Old 04-12-2020, 08:31 PM   #14842
BucEyedPea BucEyedPea is offline
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No sauce. Brother in law just puts some sort of pineapple juice and pineapples and shit in the cook. It comes out pretty legit.

Ham is just so...meh.
I think ham is meh too. I do cook it with pineapples and some cherries which really helps it.

Don't mind it inside a sandwich with cheese.
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Old 04-12-2020, 08:42 PM   #14843
BucEyedPea BucEyedPea is offline
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Also what sauce do people do for ham? Some sort of mustard or horseradish?
Never horseradish—that goes with beef like roast beef, prime rib or tenderloin roast.

There's different glazes for ham. Many use pineapple but some use a sweetened mustard glaze like a honey mustard or brown sugar, or even mixed with booze like some Bourbon. Some mixed with maple syrup.

Here's a list of variations. I read spruce eats fairly often.

https://www.thespruceeats.com/top-ba...ecipes-3061629
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Old 04-12-2020, 09:25 PM   #14844
srvy srvy is offline
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Originally Posted by GloryDayz View Post
Pressure cooker babybacks...

I may never use a smoker/grill for ribs again. Ha....


How you get the smoke liquid smoke? For me its so easy to fire up the weber kettle and charcoal with a smoke tube. I don't even bother with the pellet or WSM on baby backs.

I do wonder how beef ribs would be in a pressure cooker? I never seem to get them right smoking but then I don't have much experience with beef ribs.
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Old 04-12-2020, 09:40 PM   #14845
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Originally Posted by BucEyedPea View Post
Never horseradish—that goes with beef like roast beef, prime rib or tenderloin roast.

There's different glazes for ham. Many use pineapple but some use a sweetened mustard glaze like a honey mustard or brown sugar, or even mixed with booze like some Bourbon. Some mixed with maple syrup.

Here's a list of variations. I read spruce eats fairly often.

https://www.thespruceeats.com/top-ba...ecipes-3061629
We use honey and sometimes mustard on ham, but honestly nothing really seems to “go woth” ham very well. Since we usually have ours cured when it’s butchered I don’t mind it by itself

We had ham today and I used a ham bone to make my beans with. Put them over cornbread
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Old 04-12-2020, 09:46 PM   #14846
Kman34 Kman34 is offline
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Originally Posted by GloryDayz View Post
Pressure cooker babybacks...

I may never use a smoker/grill for ribs again. Ha....


Did you broil them in the oven to get the burnt parts? They won't look like that coming right out of the pressure cooker..
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Old 04-12-2020, 11:22 PM   #14847
GloryDayz GloryDayz is offline
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How you get the smoke liquid smoke? For me its so easy to fire up the weber kettle and charcoal with a smoke tube. I don't even bother with the pellet or WSM on baby backs.



I do wonder how beef ribs would be in a pressure cooker? I never seem to get them right smoking but then I don't have much experience with beef ribs.
I do add some liquid smoke. Just to add a little smoke flavor..

And it was a shitty day here, so the grill was out of the question.
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Old 04-12-2020, 11:25 PM   #14848
GloryDayz GloryDayz is offline
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Did you broil them in the oven to get the burnt parts? They won't look like that coming right out of the pressure cooker..
Yep, that's about 5 minutes under the broiler, maybe a little less. After I pull them from the cooker I put the cooker on sauté, reduce the liquid, mop the ribs, then broil to add color.
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Old 04-13-2020, 05:39 AM   #14849
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Leftover smoked meatballs and mac
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Old 04-13-2020, 06:53 AM   #14850
GloryDayz GloryDayz is offline
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Leftover smoked meatballs and mac
Yum!
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