Rainy and cool in Gainesville. Bought two nine pound pork shoulders at Winn Dixie and put them in my MIL's freezer. No St Louis cut pork ribs on bogo. Only spare ribs and baby backs and I passed on them. My wife made an Indian potato and cabbage thing with lots of black mustard seeds taht we will have for dinner. Tomorrow is Super Bowl Sunday. It used to be my wife's and my favorite evening to go out to eat. Back then they were not busy during the Super Bowl. Then the owners finally got the smart idea of renting the place out for private Super Bowl parties.
Lurker, they did have beef ribs on sale. Wrapped them up in foil and cooked them 3.5 hours at 250. Remarkably tender. Took them out, slathered on bbq sauce and finished them off under broiler. Best ribs I've ever had. The retirement community I live in doesn't allow charcoal grills or I would have caramelized the sauce that way. Shame about the ban on grills. I love charcoal cooked brats.
Every Winn Dixie is different. My local flier said that they had beef short ribs on sale, but I didn't look for them in particular and I didn't see them. I should have looked harder because I makes a mean braised short rib with two different takes. One is just decadent and artery clogging (I don't make this very often, but it tastes so good) and the other is in a Provencal style that also tastes great but not the same orgasmic effect.
You are right again Lurk—every W/D is a little different. Here what they cut up for beef short ribs is the same thing that I buy uncut in 4 bone slabs for smoking beef plate ribs.
Two really important catfish in MLB history. Most everyone here knows about Hunter. But there was also Bill "Catfish" Klem. He was a long time NL ump and HATED the moniker Catfish. Good story about Al Lopez getting ejected from a game. He was a catcher. He glued a newspaper picture on home plate showing that Bill Klem blew a call the day before and covered it with dirt. Then Catfish used his brush. LOL.
Lurker, I love beef ribs and would be interested in your recipes for them. As for the fat they have I open the foil I've cooked them in, remove each one and place them on napkins. I am amazed at the amount of fat in the bottom of that foil. This is a great way of drawing that out.
@74nole knows a lot more than me about grilling beef ribs. I prefer braising them as short ribs. Epicurious has some great places to start learning how to do it.
Friend of mine brought over some homemade chicken soup. It was still hot! Wasted no time in diggin' in.....yum!
Grilled knockwurst and Texan kielbasa on the KJ. Always better with a tiny bit of smoke. Salad with grain as a side. Slightly unhealthy and very healthy combo.
Tonight we’re going to be having Ms. Jan’s homemade 9-bean ham soup. I will be in charge of frying the cornbread. The day started out at 39* and overcast. However by 10:30am we had sunny blue skies and temperatures reaching 65*. Plenty good enough to enjoy the afternoon and early evening on the back porch to catch the sunset and enjoy our ice cold longnecks and chilled wine. Life is good in Gator Nation!
Ditka/Butkus—The real Bears.... Lurk—remember the TV commercial with Dick Butkus about the radiator stop leak—“I’m Dick Butkus, I plug holes”.....and the scene is ol’ 51 standing a RB up in his tracks......
