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Posted

Well I see I'm too late!

Chief Grey Bear

Living is dangerous to your health

Owner Ozark Fishing Expeditions

Co-Owner, Chief Executive Product Development Team Jerm Werm

Executive Pro Staff Team Agnew

Executive Pro Staff Paul Dallas Productions

Executive Pro Staff Team Heddon, River Division

Chief Primary Consultant Missouri Smallmouth Alliance

Executive Vice President Ronnie Moore Outdoors

Posted

There was just enough left over to fill your plate Chief,

BilletHead

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

Posted

Photos tell the story. Side of green beans and new potatoes courtesy of the farmers market. Darned fine eats,

attachicon.gifDSC_0048.JPG

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The BilletHead's are satisfied this evening

LOL -- the plate o' bones is priceless!

But, other than that -- those look outstanding!

Talk to me about your rub, please.

John

Posted

Hoping this does not rub you wrong but a simple rub of one part kosher salt and two parts coarse black pepper :) Just eating the bark on the ribs pretty good bite with all the pepper but with the meat goes well. The Mrs. and I discussed next time less pepper and some garlic powder a possibility. Spritz of cider vinegar before rub and then again spritz before the foil wrap. This recipe not mine but one off the net. The garlic will be my adjustment to this in the future. All in all this was pretty tasty rack of ribs.

BilletHead

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

Posted

Those looked and sound really good. Sometimes i will take a vinegar (wichever type i have) and sugar mixture and heat to a boil (i make the mixture pretty potent) and then add some ice to cool it (thus why making it potent as the ice balances it out) and brine my ribs in the mixture over night and then pat dry and procede with seasoning, smoking saucing etc. Its a bit different but very tasty.

Posted

Shaken not stirred Mr. 007

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

Posted

Absitively! Get those little ice crystals going in there.

John

Posted

Alright, made some sauerkraut today. Just two ingredients -- cabbage and pickling salt. Two regular heads of cabbage are about 5 pounds, and that needs 3 tablespoons salt.

First, get all your mise and put them in their place. Take their picture.

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Pull off the outer, dark green leaves. Keep all the good ones -- they're gonna get used. Wash well, quarter and core. I've read some folks leave the core in, but I've never tried it.

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Grate it all down as much as you can, leaving as much flesh and fingernails out of it as possible. Then slice up the rest. I like the finer texture of grated better than sliced, but lots of folks slice it, use a cabbage slicer or mandolin.

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Stick it in the crock in three batches, adding 1 tablespoon salt after each addition. Use something to smash it up really good and get it to release its water. Don't try to do this with a potato masher -- use something you can lean into. You'll reduce the size down to about half the volume. Add water to cover by about an inch if needed. It needed.

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Put a layer cabbage leaves over the top, all the way out to the edges of the crock. You want to keep all the grated cabbage under water. Add the stones on top.

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Put on the lid. The lid sits in a slot -- you add a little bit of water (one martini glass full in my case) to seal it. That allows air to escape as it ferments. The airspace eventually fills with CO2 which protects it. I'll start this upstairs, then move it to the basement after about a week. Warmer temp helps it get started.

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About 4 weeks and this will be ready.

Here's how I did it without a crock -- large Ball jar, doubled up Ziplock bag, filled with salt water.

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John

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