Oldsouljer said:

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ncsupack1 said:

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Ribs turned out great! Today is take it easy.

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What do you put on them? Weather permitting, that's my dish for next weekend.

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I use Meat Church dry rub, ( All Purpose ). Once in awhile I'll use Stubbs wet bbq sauce. If I'm being honest, I'm still looking for a go to, maybe someone can chime in.

ncsupack1 said:

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Oldsouljer said:

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ncsupack1 said:

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Ribs turned out great! Today is take it easy.

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What do you put on them? Weather permitting, that's my dish for next weekend.

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I use Meat Church dry rub, ( All Purpose ). Once in awhile I'll use Stubbs wet bbq sauce. If I'm being honest, I'm still looking for a go to, maybe someone can chime in.

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Big fan of these. I lived in KC for a bit and while Gates wasnt the best spot, their rub and sauces are some of my favorites

Thanks for sharing, I'm always looking to try something new.

Looks good! Sitting here having a drink and thinking about tomorrow's menu.

Lasagna from scratch today. Got the bolognese simmering and about to roll out the pasta for it

FlossyDFlynt said:

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Lasagna from scratch today. Got the bolognese simmering and about to roll out the pasta for it

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One of my favorites, do you make your own pasta? We are going to throw some ribeye's on the Weber, with red potatoes from the farmers market. Some Jack while the race is on.

I make my own pasta. Tried to do one big batch and somewhat screwed it up, but had enough to use

FlossyDFlynt said:

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I make my own pasta. Tried to do one big batch and somewhat screwed it up, but had enough to use

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I've wanted to make my own for some time and just haven't had the confidence to try. Baked chicken tonight, ( oven to hot outside lol ) fried okra, and corn on the cob. HT had chicken quarters by one get one free.

ncsupack1 said:

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FlossyDFlynt said:

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I make my own pasta. Tried to do one big batch and somewhat screwed it up, but had enough to use

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I've wanted to make my own for some time and just haven't had the confidence to try. Baked chicken tonight, ( oven to hot outside lol ) fried okra, and corn on the cob. HT had chicken quarters by one get one free.

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Me too, but the lack of confidence stems from the fact that I'd have to go with non-gluten containing ingredients and that's maybe too much of a challenge.

Oldsouljer said:

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ncsupack1 said:

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FlossyDFlynt said:

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I make my own pasta. Tried to do one big batch and somewhat screwed it up, but had enough to use

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I've wanted to make my own for some time and just haven't had the confidence to try. Baked chicken tonight, ( oven to hot outside lol ) fried okra, and corn on the cob. HT had chicken quarters by one get one free.

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Me too, but the lack of confidence stems from the fact that I'd have to go with non-gluten containing ingredients and that's maybe too much of a challenge.

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I can see that being somewhat of an issue.

Oldsouljer said:

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ncsupack1 said:

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FlossyDFlynt said:

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I make my own pasta. Tried to do one big batch and somewhat screwed it up, but had enough to use

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I've wanted to make my own for some time and just haven't had the confidence to try. Baked chicken tonight, ( oven to hot outside lol ) fried okra, and corn on the cob. HT had chicken quarters by one get one free.

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Me too, but the lack of confidence stems from the fact that I'd have to go with non-gluten containing ingredients and that's maybe too much of a challenge.

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I am in no way shape or form a good baker, but my sister is GF and I tried to make her biscuits over Christmas and it was an absolute mess. They eventually turned out OK, but GF flour acts so much differently than regular AP flour.

As far as pasta goes...its taught me the quality of flour you use massively changes recipes. I still havent quite figured out how to balance all that out

FlossyDFlynt said:

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Oldsouljer said:

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ncsupack1 said:

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FlossyDFlynt said:

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I make my own pasta. Tried to do one big batch and somewhat screwed it up, but had enough to use

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I've wanted to make my own for some time and just haven't had the confidence to try. Baked chicken tonight, ( oven to hot outside lol ) fried okra, and corn on the cob. HT had chicken quarters by one get one free.

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Me too, but the lack of confidence stems from the fact that I'd have to go with non-gluten containing ingredients and that's maybe too much of a challenge.

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I am in no way shape or form a good baker, but my sister is GF and I tried to make her biscuits over Christmas and it was an absolute mess. They eventually turned out OK, but GF flour acts so much differently than regular AP flour.

As far as pasta goes...its taught me the quality of flour you use massively changes recipes. I still havent quite figured out how to balance all that out

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Oh yeah….my spouse knows all about that.

If you are looking for a great sauce for ribs and chicken, a Blues Hog combo is my personal favorite. Mix 50% Blues Hog Red with 50% Blues Hog Original. It'll change your life.

gt

I'll have to look into this. Thanks for sharing.

Nice, don't forget to post some pics. We are still working on a menu for the 4th.

Heading to a friend's lake house and I'm gonna do my best to not look at my phone while I'm there, so no promises

4th of July is automatically burgers on the grill in this household. Cheese, lettuce, tomato and a thick slice of onion will be riding on top of mine. Small amounts each of mayo and ketchup. Just a dab of mustard. Looking forward to it.

Sides will be corn on the cob on the grill, baked beans (for her) and potato salad (for me).

Pretty dang good meal you got planned. I'm thinking about doing burgers, dogs, chips, and grilled beans.

ncsupack1 said:

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Pretty dang good meal you got planned. I'm thinking about doing burgers, dogs, chips, and grilled beans.

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Now we have to figure out what to drink, but it's definitely going to have to be something clear for me.

TheStorm said:

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ncsupack1 said:

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Pretty dang good meal you got planned. I'm thinking about doing burgers, dogs, chips, and grilled beans.

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Now we have to figure out what to drink, but it's definitely going to have to be something clear for me.

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Now you're talking. Especially with the expected heat.