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-   -   Baby backs & corn custard (https://www.bbq-brethren.com/forum/showthread.php?t=170122)

R2Egg2Q 09-02-2013 01:13 PM

Baby backs & corn custard
 
I had just applied some rub (Obie-Cue's Sweet n' Heat) on a couple of baby back ribs when my wife mentioned she had prepped some corn custard. I figured I had extra space in the Egg so why not add it to the cook.

Ribs on the Egg (no foil cook):
http://i1005.photobucket.com/albums/...ps3f93f375.jpg

Put the corn custard in a cast iron skillet and put it on the upper grid about 90 mins into the cook:
http://i1005.photobucket.com/albums/...ps75e7d506.jpg

Ribs sauced with Bart's Blazin' Q sauce:
http://i1005.photobucket.com/albums/...ps59dd73f1.jpg

Ribs off the Egg & sliced:
http://i1005.photobucket.com/albums/...ps74468666.jpg
http://i1005.photobucket.com/albums/...ps43abff55.jpg

Had time for a taste while the corn custard was finishing up:
http://i1005.photobucket.com/albums/...psc3e1112d.jpg

Corn custard off & sliced:
http://i1005.photobucket.com/albums/...ps8837abd4.jpg
http://i1005.photobucket.com/albums/...ps549e0e05.jpg

Plated:
http://i1005.photobucket.com/albums/...psc2c7f403.jpg

Thanks for looking!

Dauvis 09-02-2013 01:18 PM

Look good. Now I have a name to something that I ate in the past. :-D

LMAJ 09-02-2013 01:18 PM

That looks great! Corn custard recipe please???

samfsu 09-02-2013 02:19 PM

+1 on the corn custard recipe please :) And fine looking ribs..

landarc 09-02-2013 02:24 PM

Very nice John, as always, beautiful cook.

And that corn custard looks great as well. I don't even know what that is, but, I want it

chicagokp 09-02-2013 02:43 PM

That looks fabulous!!! :clap2:

R2Egg2Q 09-02-2013 03:32 PM

Corn Custard recipe

1 stick softened margarine
8 oz sour cream
1 can cream style corn
1 can whole kernel corn
1 pkg Jiffy corn bread mix (dry)
2 well-beaten eggs

Drain and save liquid from whole kernel corn. Combine beaten eggs and corn liquid. Add other ingredients (she used butter instead of margarine, cut it up into pats and spread them across the skillet). I used a 12" Lodge skillet but think a 9"-10" skillet would have been fine (better if you want a deeper corn custard).

Bake uncovered at 350 degrees for 1 hour.

For this cook, my wife cut the butter and sour cream quantities in the recipe in half in an attempt to make this a little healthier. I don't recall how it tasted the last time (strictly following the recipe) to say if it was much different this time. This cook didn't taste overly buttery.

Old Smoke 09-02-2013 04:04 PM

John
I'll take the "leftovers" and properly dispose of them....:wink:
Nice job, beautiful as usual, and thanks for the recipe

boaz65 09-02-2013 04:07 PM

That's lookin really good! My better half makes her corn bread the same way, drizzles some butter and honey on top during the last 15 mins. When she's not looking I try to sneak in some chopped jalapenos :mad2:

Gore 09-02-2013 04:17 PM

:jaw: :hungry:

bluetang 09-02-2013 05:40 PM

Yum-o-rama!:clap2:

Al Czervik 09-10-2013 12:47 PM

Not sure how I missed these first time round but glad I found them in the TD voting thread... All I can say is wow! :clap:

BobM 09-10-2013 12:55 PM

That looks great! :thumb:

HeSmellsLikeSmoke 09-10-2013 01:05 PM

Good looking cooking. Gonna do the corn custard very soon. Thanks.

Kathy's Smokin' 09-10-2013 09:31 PM

Nice looking ribs, I love the texture of the meat and the colour. Thanks for the corn custard recipe. :thumb:


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