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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-04-2013, 02:55 PM   #1
Fake Farmer
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Default Sechzuan Country Style Ribs with Pineapple

Doing some Country Style Ribs for the first time. Lawry's Sweet and Sour Sechzuan BBQ marinade is one of our favorites for everything. Just enough spice, with great flavor. Nothing fancy, but should be good eats with grilled pineapple next to them.





Happy Independence Day! Hope to get some finished pics on here tonight, but with family coming over and little ones we'll see...
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Unread 07-04-2013, 03:12 PM   #2
landarc
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1. I came here expecting great looking food shots, I feel teased. TEASE!

2. Szechaun Sweet and Sour? Now that is a concept.
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Unread 07-04-2013, 08:09 PM   #3
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I have never marinated my csr ribs. Something new to me.
Would love to hear your after supper report.
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Unread 07-04-2013, 10:26 PM   #4
Fake Farmer
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You guys do not know what you're missing!
This cook was amazing and resulted in some happy adults and
A VERY happy young boy. More pics on the way...
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Unread 07-04-2013, 10:38 PM   #5
landarc
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TEASE! I am saying it again TEASE!
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 07-05-2013, 12:50 AM   #6
rondini
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I 2nd the "TEASE!".
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Unread 07-05-2013, 01:35 AM   #7
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That looks like its delicious. Gonna have to try that marinade sometime. Gotta say, country ribs here in the L.A. area look nothing like that. Those look nice and lean. The ones I see around here look like this;
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File Type: jpg country-ribs.jpg (44.1 KB, 132 views)
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Unread 07-05-2013, 07:27 AM   #8
Fake Farmer
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Default Sorry about the tease.

Westy, gotta say I wasn't excited about this cook because nobody ever sounded impressed with this cut. However, these were basically 1.5 inch thick lean pork chops. Very lean and juicy. Here's how it went down...

Had my little helper pinching some K salt and pepper on the meat. Then drizzled the rest of the marinade back on (just to not be wasteful).





Nothing sexy about the cook. Just rotated them all from med/high direct heat at 350 for a sear to indirect medium heat to continue cooking. 20 minutes and done. The sweet/spicy glaze was spot on.




And an asian noodle salad with cashews, spinach, soft noodles and a homemade sesame ginger dressing.


Thanks for looking.
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Unread 07-05-2013, 07:34 AM   #9
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Default Never Heard of that marinade

But I definitely have to try it out. If I can find some in the great white north.
Can't find Lawry's Seasoned pepper up here anymore, have to hunt it down in the south. I love that stuff. On the good news note, Baby Ray's is now available up here.
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Unread 07-05-2013, 08:05 AM   #10
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I admit, seeing sweet and sour with Sechzuan caught my interest. I was expecting some of these:



or these:



somewhere in the marinade.

The finished dish you presented though I'd definitely hit. With gusto.
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Unread 07-05-2013, 08:10 AM   #11
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Looks really good. Nice cook.
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Unread 07-05-2013, 01:40 PM   #12
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Well done buddy.
all looks delicious!!!
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Unread 07-06-2013, 03:13 PM   #13
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That looks great!
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Unread 07-06-2013, 03:26 PM   #14
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Nice job! Great idea on the marinade along with the pineapple. Good mix of flavor.
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Unread 07-06-2013, 03:32 PM   #15
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Very nice, those looks terrific, nice salad too.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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