seadad9903
Full Fledged Farker
Kathy, that is an awesome looking McFarker Rib sammie! Love how you sliced the ribs to get the bones out, genius!
BBQ Brethren "Sandwich" Throwdown!!!
- Thread starter bigabyte
- Start date
S
scummybear
Guest
from noob to sammich...
This is my official entry to the sammich throwdown!
As I intended this for the noob throwdown, it was pointed out to me that this is a sammich so mine as well enter it here too. So if it doesn't dq me from noob throwdown, id like to enter it here as well.
I just copied post from noob throwdown, hope that's ok. :mrgreen:
My whole cook can be found here...click me
This is my entry photo...
Its pulled pork on a toasted English muffin drizzled with my homemade vinegary bbq sauce with a side of roasted potatoes. I braved multiple thunderstorms for this cook, and it tasted awesome. Sadly, all I had was phone for camera so I took a hit on photo quality. Check out the link above for the thread about my cook. Thanks! And good luck to all of us who entered! :clap2:
full cook thread
This is my official entry to the sammich throwdown!
As I intended this for the noob throwdown, it was pointed out to me that this is a sammich so mine as well enter it here too. So if it doesn't dq me from noob throwdown, id like to enter it here as well.
I just copied post from noob throwdown, hope that's ok. :mrgreen:
My whole cook can be found here...click me
This is my entry photo...
Its pulled pork on a toasted English muffin drizzled with my homemade vinegary bbq sauce with a side of roasted potatoes. I braved multiple thunderstorms for this cook, and it tasted awesome. Sadly, all I had was phone for camera so I took a hit on photo quality. Check out the link above for the thread about my cook. Thanks! And good luck to all of us who entered! :clap2:
full cook thread
buccaneer
somebody shut me the fark up.
Kathy that is so freakin good!!!!
I physically could not have done that, I just wouldn't get the meat into the sammie in time.
just ....not....strong....enuff
I physically could not have done that, I just wouldn't get the meat into the sammie in time.
just ....not....strong....enuff
Kathy's Smokin'
Babbling Farker
Wait till you see what I'm making you for breakfast! Could be tomorrow, at least that's the plan right now.
buccaneer
somebody shut me the fark up.
:whoo:
Smoothsmoke
Babbling Farker
Yikes!!! I'm going to get ClownStomped!
TheBear
Full Fledged Farker
Here is my entry. It's been a few months since I've fired up the Q. I was happy to do it even if meant being on cruches.
I made some rosemary garlic focaccia
Grilled up some steak and shallots
Fried up an egg
Let the river flow ( use this as my entry please)
Thanks for looking
I made some rosemary garlic focaccia
Grilled up some steak and shallots
Fried up an egg
Let the river flow ( use this as my entry please)
Thanks for looking
Kathy, that is how you do a McRib! Not only that, a beautiful plate of food. Bravo!
Kathy's Smokin'
Babbling Farker
Let the river flow ( use this as my entry please)
Nice job, Bear. I love the steak over coals shot, I love the texture of the foccacia and the beautiful carmelized shallots. Looks delicious!
TheBear
Full Fledged Farker
Thanks Kathy. Now if I could only find the charger for my SLR 
MS2SB
is Blowin Smoke!
Mmmm, steak and egg
Sent from my SGH-i917 using Board Express
Sent from my SGH-i917 using Board Express
caseydog
somebody shut me the fark up.
I have an idea and ingredients for a sammich entry, but I'm having a hard time getting motivated. It's 105 degrees on my patio, and it's only 3:00. If I do it, I'm going to have to just cook the meat on the grill -- that is the the main element. I like to do as much as possible on the grill, but the rest will need to be done in the kitchen.
CD
CD
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Quit blabbin' and start cookin' :caked::mrgreen:
Kathy's Smokin'
Babbling Farker
At 105' degrees outside all I'd be good for is drinking ice cold beer and otherwise staying very still in the shade with my my body trunk in a kiddie pool, legs and arms hanging out.
caseydog
somebody shut me the fark up.
Okay, I started prepping. I may regret this, but I'm a whack-a-doodle to the bone. :tsk:
CD
Kathy's Smokin'
Babbling Farker
Tips for cutting ribs for McRibs.
Hi!
We've now eaten McRibs three days in a row and I've learned how to and how not to debone ribs. The small end is easy enough to cut flaps with like I showed in my entry. The middle and large bone ends are not more work if done right. First, warm them up a bit so they give to, not resist, your work. Second, leave the membrane on when you originally smoke them -- which I did this time, thank goodness. When you debone the larger rib bones turn them so the membrane side is up and use the presence of the membrane to help free the meat from the bone. I cut them cold yesterday and gave myself quite a bit of work and ended up with pieces. Got smarter today, warmed them up and it was easier to free them from the meat with pressure on either side of the bone at the membrane -- and I ended up with rib fillets in one piece.
Hi!
We've now eaten McRibs three days in a row and I've learned how to and how not to debone ribs. The small end is easy enough to cut flaps with like I showed in my entry. The middle and large bone ends are not more work if done right. First, warm them up a bit so they give to, not resist, your work. Second, leave the membrane on when you originally smoke them -- which I did this time, thank goodness. When you debone the larger rib bones turn them so the membrane side is up and use the presence of the membrane to help free the meat from the bone. I cut them cold yesterday and gave myself quite a bit of work and ended up with pieces. Got smarter today, warmed them up and it was easier to free them from the meat with pressure on either side of the bone at the membrane -- and I ended up with rib fillets in one piece.
tarhog
Knows what a fatty is.
Please accept this as my official entry in the Sammie Throwdown
Picked up some chuckies and had a bone in ribeye in the freezer.
Sliced thin and some generic Steakhouse Marinade.
Skewered and ready for the Weber.
Meanwhile, I pitted out some ripe mango's and added some dark brown sugar for a sweet summer treat.
Also went with some stuffed peppers.
Something along these lines.
Some peppers and onions.
Like so.
On the grill and coming along nicely.
Bread down.
Sammich includes the stuffed peppers, avacado, neighbor grown fresh sliced tomatoes and Tostito brand queso cheese. This was actually pretty farkin good.
Thanks for looking.
Picked up some chuckies and had a bone in ribeye in the freezer.
Sliced thin and some generic Steakhouse Marinade.
Skewered and ready for the Weber.
Meanwhile, I pitted out some ripe mango's and added some dark brown sugar for a sweet summer treat.
Also went with some stuffed peppers.
Something along these lines.
Some peppers and onions.
Like so.
On the grill and coming along nicely.
Bread down.
Sammich includes the stuffed peppers, avacado, neighbor grown fresh sliced tomatoes and Tostito brand queso cheese. This was actually pretty farkin good.
Thanks for looking.
BAM! Super Cook tarhog! Do you cook for an Army?
Brother Matt
Full Fledged Farker
Holy crap Tarhog, that is a hell of a sammie! Nice job man.
Edited to add: I just noticed that sweet skewer rack thingy you have there. What's the story there? That setup looks awesome.
Edited to add: I just noticed that sweet skewer rack thingy you have there. What's the story there? That setup looks awesome.
tarhog
Knows what a fatty is.
Thanks.
A good friend of mine mabe the skewer rack thingy for me. It is basically two pieces of expanded metal welded and bolted together. It keeps the food up off the fire. While you may not get the charred look, it works great in my opinion.
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