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These sound great.a I'm sure you will want to try some of them to
impress your guests. Details and photos on the web site, or course.
https://www.yahoo.com/lifestyle/articles/old-fashioned-bbq-dishes-barely-131900350.html
Carrot Raisin Salad
Cow's Head
Creamed Corn
Hash
Hoe Cakes
Mutton
Pig's Feet
Pork Jowl
Squirrel
These sound great. I'm sure you will want to try some of them to
impress your guests. Details and photos on the web site, or course.
https://www.yahoo.com/lifestyle/articles/old-fashioned-bbq-dishes-barely-131900350.html
Carrot Raisin Salad
Cow's Head
Creamed Corn
Hash
Hoe Cakes
Mutton
Pig's Feet
Pork Jowl
Squirrel
These sound great.-a I'm sure you will want to try some of them to
impress your guests. Details and photos on the web site, or course.
https://www.yahoo.com/lifestyle/articles/old-fashioned-bbq-dishes- barely-131900350.html
Carrot Raisin Salad
Cow's Head
Creamed Corn
Hash
Hoe Cakes
Mutton
Pig's Feet
Pork Jowl
Squirrel
Ed P <esp@snet.n> posted:
These sound great. I'm sure you will want to try some of them to
impress your guests. Details and photos on the web site, or course.
https://www.yahoo.com/lifestyle/articles/old-fashioned-bbq-dishes-barely-131900350.html
Carrot Raisin Salad
I've made carrot salad with raisins and sometimes pineapple
tidbits. Slightly sweet, but not sweet like a dessert.
My grandmother made something with pigs feet. The meat was cooked offPig's Feet
I know people like pigs feet, but I don't get the appeal.
Nothing but bones with about a teaspoon of meat and *very*
greasy.
No thank you (except perhaps the hoe cakes, which are essentially
cornmeal griddle cakes).-a I'll be cooking country-style ribs, which
aren't ribs at all but nice meaty pieces of pork.-a I'll post the recipe later.-a If it rains (which it is likely to do) I'll be cooking them in
the oven.
Jill
On 8/30/2025 9:52 PM, Jill McQuown wrote:
No thank you (except perhaps the hoe cakes, which are essentially
cornmeal griddle cakes).-a I'll be cooking country-style ribs, which
aren't ribs at all but nice meaty pieces of pork.-a I'll post the
recipe later.-a If it rains (which it is likely to do) I'll be cooking
them in the oven.
Jill
I've not had them in years.-a I liked to make them in the smoker, low temperature for a few yours.
Let us know how you made them. I should do them again.
This recipe comes from the Good Housekeeping cookbook, circa 1978 or so.
It's intended to be cooked in the oven but I've cooked them on the
charcoal grill, mostly offside the coals and they turned out beautifully.
Marinated Country Ribs
3-4 lbs. country pork ribs
11 oz. can mandarin orange slices
1/2 c. teriyaki sauce
2 cloves garlic
1/4 c. vegetable oil
1/4 c. crystallized ginger
1 medium onion, quartered
Place mandarin orange slices with juice, teriyaki, oil, ginger and onion
in a blender. Process until smooth. Pour over ribs in a 13X9 inch baking dish and marinate in the refrigerator for several hours (or overnight).
2 hours before serving: Preheat oven to 350 F. Arrange meat on rack in roasting pan, reserving the marinade. Bake for 1 hour, turning ribs
once.-a Brush generously with marinade. Bake for 1-1/2 hours more, until fork tender, turning and basting occasionally. Serves 4-6
Jill
On 8/30/2025 9:41 PM, ItsJoanNotJoAnn@webtv.net wrote:
Pig's Feet
I know people like pigs feet, but I don't get the appeal.
Nothing but bones with about a teaspoon of meat and *very*
greasy.
My grandmother made something with pigs feet. The meat was cooked off
the bone and mixed with other ingredients and the result looked closer
to a Jell-o concoction than meat. Never tried it, looked nasty.
On 8/30/2025 10:56 PM, Jill McQuown wrote:
This recipe comes from the Good Housekeeping cookbook, circa 1978 or so.
It's intended to be cooked in the oven but I've cooked them on the
charcoal grill, mostly offside the coals and they turned out beautifully.
Marinated Country Ribs
3-4 lbs. country pork ribs
11 oz. can mandarin orange slices
1/2 c. teriyaki sauce
2 cloves garlic
1/4 c. vegetable oil
1/4 c. crystallized ginger
1 medium onion, quartered
Place mandarin orange slices with juice, teriyaki, oil, ginger and
onion in a blender. Process until smooth. Pour over ribs in a 13X9
inch baking dish and marinate in the refrigerator for several hours
(or overnight).
2 hours before serving: Preheat oven to 350 F. Arrange meat on rack in
roasting pan, reserving the marinade. Bake for 1 hour, turning ribs
once.-a Brush generously with marinade. Bake for 1-1/2 hours more,
until fork tender, turning and basting occasionally. Serves 4-6
Jill
The Mandarin oranges are a nice twist.-a I never thought to use them like that.
On 8/30/2025 9:52 PM, Jill McQuown wrote:
No thank you (except perhaps the hoe cakes, which are essentially
cornmeal griddle cakes).-a I'll be cooking country-style ribs, which
aren't ribs at all but nice meaty pieces of pork.-a I'll post the
recipe later.-a If it rains (which it is likely to do) I'll be cooking
them in the oven.
Jill
I've not had them in years.-a I liked to make them in the smoker, low temperature for a few yours.
Let us know how you made them. I should do them again.
On 8/30/2025 10:56 PM, Jill McQuown wrote:
This recipe comes from the Good Housekeeping cookbook, circa 1978 or so.
It's intended to be cooked in the oven but I've cooked them on the
charcoal grill, mostly offside the coals and they turned out beautifully.
Marinated Country Ribs
3-4 lbs. country pork ribs
11 oz. can mandarin orange slices
1/2 c. teriyaki sauce
2 cloves garlic
1/4 c. vegetable oil
1/4 c. crystallized ginger
1 medium onion, quartered
Place mandarin orange slices with juice, teriyaki, oil, ginger and
onion in a blender. Process until smooth. Pour over ribs in a 13X9
inch baking dish and marinate in the refrigerator for several hours
(or overnight).
2 hours before serving: Preheat oven to 350 F. Arrange meat on rack in
roasting pan, reserving the marinade. Bake for 1 hour, turning ribs
once.-a Brush generously with marinade. Bake for 1-1/2 hours more,
until fork tender, turning and basting occasionally. Serves 4-6
Jill
The Mandarin oranges are a nice twist.-a I never thought to use them like that.
Do you still have a smoker?-a You can't properly smoke on a gas grill,
any more than you can fry in an "air fryer."-a Yesterday evening I
grilled a lovely porterhouse over charcoal and peach wood. https://photos.app.goo.gl/F6E7Re9Pxkqybwjs7
--Bryan
On 8/31/2025 9:50 AM, Bryan Simmons wrote:
Do you still have a smoker?-a You can't properly smoke on a gas grill,
any more than you can fry in an "air fryer."-a Yesterday evening I
grilled a lovely porterhouse over charcoal and peach wood.
https://photos.app.goo.gl/F6E7Re9Pxkqybwjs7
--Bryan
Please, tell us why.-a I've been smoking meat for about 40 years using different equipment and thought I was doing well.-a Now you have
corrected me.
Please elaborate why a grill cannot be a proper heat source using real
wood for smoke.-a What does a smoker have that makes it special?
According to Google:-a To smoke meat, you need a heat source, a smoker
(or a grill to adapt), smoking wood (chips, chunks, or pellets), a meat thermometer, and seasonings like rubs or marinades.
Would be fun if we could get together and have a Brisket Cook-off.
On 8/30/2025 9:29 PM, Ed P wrote:
I've not had them in years.-a I liked to make them in the smoker, low temperature for a few yours.
Do you still have a smoker? You can't properly smoke on a gas grill,
any more than you can fry in an "air fryer."
Yesterday evening I
grilled a lovely porterhouse over charcoal and peach wood. https://photos.app.goo.gl/F6E7Re9Pxkqybwjs7
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 8/30/2025 9:29 PM, Ed P wrote:
Do you still have a smoker? You can't properly smoke on a gas grill,
I've not had them in years.-a I liked to make them in the smoker, low
temperature for a few yours.
any more than you can fry in an "air fryer."
Yes, he can. Smoking boxes are made specifically for gas grills.
Some even come with them, so a person doesn't have to buy separate
parts. Smoking boxes are also made for charcoal grills if one wants
to go that route, but that's just another item to dump when done.
Learn to do a bit of research before you spew forth lies.
Yesterday evening I
grilled a lovely porterhouse over charcoal and peach wood.
https://photos.app.goo.gl/F6E7Re9Pxkqybwjs7
Nice, but that's *not* smoking. Just because you throw some
pieces of wood on top of the lit charcoal does not constitute
smoking. Learn the difference before you try to instruct
other people on how to grill.
~
These sound great. I'm sure you will want to try some of them to
impress your guests. Details and photos on the web site, or course.
https://www.yahoo.com/lifestyle/articles/old-fashioned-bbq-dishes-barely-131900350.html
Carrot Raisin Salad
Cow's Head
Creamed Corn
Hash
Hoe Cakes
Mutton
Pig's Feet
Pork Jowl
Squirrel
On 8/31/2025 3:22 PM, ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 8/30/2025 9:29 PM, Ed P wrote:
Do you still have a smoker?a You can't properly smoke on a gas grill,
I've not had them in years.-a I liked to make them in the smoker, low
temperature for a few yours.
any more than you can fry in an "air fryer."
Yes, he can.a Smoking boxes are made specifically for gas grills.
Some even come with them, so a person doesn't have to buy separate
parts.a Smoking boxes are also made for charcoal grills if one wants
to go that route, but that's just another item to dump when done.
Learn to do a bit of research before you spew forth lies.
Yesterday evening I
grilled a lovely porterhouse over charcoal and peach wood.
https://photos.app.goo.gl/F6E7Re9Pxkqybwjs7
Nice, but that's *not*a smoking.a Just because you throw some
pieces of wood on top of the lit charcoal does not constitute
smoking.a Learn the difference before you try to instruct
other people on how to grill.
~
+1
Jill
We went to a Cajun place on Friday and got a tray of shellfish. What a mess that
was. When we were through, it looked like a massacre, with shells, heads, guts,
brains, eyes, and God knows what else scattered on the table. Hopefully, we won't
be doing that tableau of horror anytime soon. OTOH, it probably beats a cow's head.
https://photos.app.goo.gl/JKNViWtiFdmDhdkUA
On 8/31/2025 9:50 AM, Bryan Simmons wrote:
Do you still have a smoker?-a You can't properly smoke on a gas grill,
any more than you can fry in an "air fryer."-a Yesterday evening I
grilled a lovely porterhouse over charcoal and peach wood.
https://photos.app.goo.gl/F6E7Re9Pxkqybwjs7
--Bryan
Please, tell us why.-a I've been smoking meat for about 40 years using different equipment and thought I was doing well.-a Now you have
corrected me.
Please elaborate why a grill cannot be a proper heat source using real
wood for smoke.-a What does a smoker have that makes it special?
According to Google:-a To smoke meat, you need a heat source, a smoker
(or a grill to adapt), smoking wood (chips, chunks, or pellets), a meat thermometer, and seasonings like rubs or marinades.
Would be fun if we could get together and have a Brisket Cook-off.
On 2025-08-31, dsi1 <user4746@newsgrouper.org.invalid> wrote:
We went to a Cajun place on Friday and got a tray of shellfish. What a mess that
was. When we were through, it looked like a massacre, with shells, heads, guts,
brains, eyes, and God knows what else scattered on the table. Hopefully, we won't
be doing that tableau of horror anytime soon. OTOH, it probably beats a cow's
head.
https://photos.app.goo.gl/JKNViWtiFdmDhdkUA
They served something very similar at Visko's in New Orleans, only the
crab wasn't Dungeness, and there would be some crawdads too.
I ate there in 1987. I see they went out of business. They served a
bucket of shellfish. I'm amazed that they're gone. They were an
institution there.
Leonard Blaisdell <leoblaisdell@sbcglobal.net> posted:
They served something very similar at Visko's in New Orleans, only the
crab wasn't Dungeness, and there would be some crawdads too.
I ate there in 1987. I see they went out of business. They served a
bucket of shellfish. I'm amazed that they're gone. They were an
institution there.
There was a bunch of crawfish in the tray but eating those things was tough. It wasn't like those YouTube videos. Maybe they weren't cooked right - maybe they
were too small. They didn't taste much like anything. Oh well.
On 2025-08-31 8:30 p.m., dsi1 wrote:
Leonard Blaisdell <leoblaisdell@sbcglobal.net> posted:
They served something very similar at Visko's in New Orleans, only the
crab wasn't Dungeness, and there would be some crawdads too.
I ate there in 1987. I see they went out of business. They served a
bucket of shellfish. I'm amazed that they're gone. They were an
institution there.
There was a bunch of crawfish in the tray but eating those things was tough.
It wasn't like those YouTube videos. Maybe they weren't cooked right - maybe they
were too small. They didn't taste much like anything. Oh well.
I have only had them once. I got them at a grocery store a few miles
from here. It was the only time I ever saw them for sale around here.
They were okay. I would get them again, but I can't say they were great.
On 8/31/2025 10:46 AM, Ed P wrote:
On 8/31/2025 9:50 AM, Bryan Simmons wrote:
Do you still have a smoker?-a You can't properly smoke on a gas grill,
any more than you can fry in an "air fryer."-a Yesterday evening I
grilled a lovely porterhouse over charcoal and peach wood.
https://photos.app.goo.gl/F6E7Re9Pxkqybwjs7
--Bryan
Please, tell us why.-a I've been smoking meat for about 40 years using
different equipment and thought I was doing well.-a Now you have
corrected me.
Please elaborate why a grill cannot be a proper heat source using real
wood for smoke.-a What does a smoker have that makes it special?
I didn't write "grill."-a I wrote gas grill.-a I know that you can smoke
on a Weber Kettle, but slow smoking rather than higher heat grilling in
the Weber limits the amount one can do at a time, and requires frequent adding of wood. I have one of the aftermarket grates that has the hinged things to make adding wood a lot easier.>
Would be fun if we could get together and have a Brisket Cook-off.
I'd never smoke brisket.-a Because of its popularity, the per pound price
is too high, and I'm not much interested in smoked beef, and not at all
in smoked poultry.-a Pork shoulder is good.-a It's cheap.
wood all the time, but I like everything but beef slathered with BBQ
sauce, and basted multiple times.-a The smoke flavor infuses into the
sauce, and the sugars in the sauce caramelize somewhat.-a Grilled beef, I want no more than medium ever, and then only if I'm making it for my
wife or son.
On 8/31/2025 3:22 PM, ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 8/30/2025 9:29 PM, Ed P wrote:
Do you still have a smoker?-a You can't properly smoke on a gas grill,
I've not had them in years.-a I liked to make them in the smoker, low
temperature for a few yours.
any more than you can fry in an "air fryer."
Yes, he can.-a Smoking boxes are made specifically for gas grills.
Some even come with them, so a person doesn't have to buy separate
parts.-a Smoking boxes are also made for charcoal grills if one wants
to go that route, but that's just another item to dump when done.
Learn to do a bit of research before you spew forth lies.
Yesterday evening I
grilled a lovely porterhouse over charcoal and peach wood.
https://photos.app.goo.gl/F6E7Re9Pxkqybwjs7
Nice, but that's *not*-a smoking.-a Just because you throw some
pieces of wood on top of the lit charcoal does not constitute
smoking.-a Learn the difference before you try to instruct
other people on how to grill.
~
+1
Jill
On 8/31/2025 8:26 PM, Bryan Simmons wrote:
Grilled beef, I
want no more than medium ever, and then only if I'm making it for my
wife or son.
Beef is a rather inclusive product. I don't use BBQ sauce on any of it
but I cook a brisket much different than a burger or good steak.
Brisket cooked medium is tougher than shoe leather, properly slow cooked
is more tender than filet mignon.
On 8/31/2025 3:07 PM, Jill McQuown wrote:
On 8/31/2025 3:22 PM, ItsJoanNotJoAnn@webtv.net wrote:
Nice, but that's *not*-a smoking.-a Just because you throw some
pieces of wood on top of the lit charcoal does not constitute
smoking.-a Learn the difference before you try to instruct
other people on how to grill.
~
+1
The Lonely Vulva Sisterhood has spoken. I never suggested that what I
do is "smoking," though it does impart a lot of smoke flavor. You *can*
get both a nice sear, *and* smoke flavor onto a medium rare steak, and
get a lot of smoke flavor onto basted pork or chicken. What Ed was
saying was about "smoking" which is done at a consistently low
temperature. With steaks, I generally hot sear, then cap (return the
lid) to get a lot of smoke to happen, then when the lid is removed, flip
the steak. By then, or soon after, the wood is again flaming, for that side's sear, and the fire gets capped again for more smoke, before
removing the steak to rest.
I had a conversation with a cook today about several things, but one of those was about t-bones/porterhouses being difficult to cook. They are,
if you want all the parts cooked evenly. It helps if you allow them to
come to room temp first, but I expect a porterhouse to be more cooked
around the edges, and less near the bone. It's fun. You work (eat)
toward the rarer meat next to the bone.
My experience with smoked poultry (bought) was *why the fuck?*. Brisket, it's OK, but I'd rather have a ribeye, medium rare.
You dried out old cunts haven't posted about you're even having done any charcoal grilling in ages, much less using wood. You have your tidy
little Southern kitchens.
Jill can kinda cook, but it seems like 1970s housewife cooking. Joan
slops together crap for old folks that is crap, but it *is* nice that
she does it, and the oldsters happily gum down her 1960s casseroles.>
Jill
--Bryan
I was wondering if you were sick and when you'd show up to post
a rant because you've been enlightened on smoking and grilling
as they are not the same. One thing I don't do is mushy meatballs.
Psst! I use hickory when I smoke on the Weber which can be
done for hours and hours and hours if you know how to without
adding more charcoal throughout the process. It's been posted
on this group more than once.
Some folks like white oak but admit I've never tried that
particular wood.
~
On 2025-08-31 8:30 p.m., dsi1 wrote:
There was a bunch of crawfish in the tray but eating those things was tough. >> It wasn't like those YouTube videos. Maybe they weren't cooked right - maybe they
were too small. They didn't taste much like anything. Oh well.
I have only had them once. I got them at a grocery store a few miles
from here. It was the only time I ever saw them for sale around here.
They were okay. I would get them again, but I can't say they were great.