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Post by Txsteader on Sept 1, 2019 23:42:33 GMT
I was trying to figure out if this board is for recipes using food preps or just cooking in general. Either way, thank you! It looks like there'll be some delicious topics to enjoy.
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Post by Ozarks Tom on Sept 2, 2019 0:53:11 GMT
It makes me very sad to say this, but Melissa's site is dying. It's a real shame, it's been pretty much taken over by drama queens and she doesn't seem to encourage new threads that directly apply to homesteading.
It's a hard choice for me, I started this site because Melissa didn't want controversial subjects like politics or current events on her site, so I asked her permission to invite her members here. She very much agreed that there needed to be alternatives to Homesteading Today's popular sites, so I started this one.
I'm thinking seriously about adding some boards that pertain specifically to homesteading. We've already crossed the line in many threads, and the knowledge of the people here is tremendous. After all, we're nearly all here country folks.
But, I'm conflicted with further diminishing her site. She's such a nice gal, and being in direct competition isn't something I want.
I may put it to a vote as to whether to expand our boards to include specific homesteading topics.
I'd like to hear thoughts along this line.
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Post by Jolly on Sept 2, 2019 1:31:59 GMT
Her site is having problems because she needs to be a bit more hands on. I agree wholeheartedly about the drama queen comment. And there is a person or two on there who are so gung-ho with their viewpoint they start to stomp on other people, which is very much against the mission statement of that site.
But just a comment...Unless you have a large membership (like HT in its busiest days), you can have too many subsections. People like a busy (relatively) board.
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Post by Ozarks Tom on Sept 2, 2019 1:55:49 GMT
Jolly, You know, you're right. We're already talking about goats/sheep/chickens/gardens here without making a bunch of new boards. They all sort of fit into our current boards, and if there's a suggestion for trying another board like the other day with the Foods board, we'll try it. I've no thoughts of being another HT, way beyond my capabilities. We're just a small, comfortable site where people who enjoy talking with each other can stop in for a bit to see who's doing what. Thanks.
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Post by woolybear on Sept 2, 2019 3:04:29 GMT
I do like the idea of this section for food, be it cooking, recipes, ideas or most importantly EATING. All things food in one place so I don't have to hunt so hard for something to eat, lol. When I'm looking for a recipe I like to take ideas from here, there and everywhere. Example I like jerk seasoning, I don't like hot jerk seasoning so I picked and chose those spices I had on hand to use. Also learned to sub oregano for cilantro that I absolutely without a doubt HATE HATE HATE.
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Post by Txsteader on Sept 2, 2019 13:13:37 GMT
I've noticed that a couple of the newer members seemed to indicate that they were looking for a homestead-type site when they joined here. So perhaps it's time to expand, just a bit. Perhaps a Homesteading subsection that would include homesteading-type subjects? That, while keeping the original mission of the site intact. We are, after all, Country Conservatives.
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Post by BrewDaddy on Sept 2, 2019 20:50:57 GMT
And finally, my report on how the 'boiled ribs' turned out...
Overall, the ribs were a big hit with my two guests... I wasn't a huge huge fan but they were certainly passable. My friend from the park and I both like spicy but her friend can't take it so these were really really toned down and I thought it detracted from my enjoying them.
Cutting up two racks of raw ribs is not a lot of fun. If I do this again I might keep the racks whole or halve them, THEN after they're cooked cut them up (or not) into individual pieces.
The boiling technique is perfectly workable, but logistics of living in a 5th wheel and doing this outside on a propane burner that kept blowing out in the wind, steep steps and bad knees in and out and in and out way too many times while checking on things, really wore me out. If it wasn't 85 degrees yesterday I would have just done these inside.
I boiled them for around an hour and forty five minutes which was plenty for the fall off the bone I was aiming for.
Next step was to get some smoke on them via the Weber grill, so I had a large chunk of hickory soaked a couple hours in water ready to go. I like to think I know my way around my Weber but got taken by surprise yesterday which later caused me to leave them on the grill a lot longer than I really should have. I always use a chimney starter with newspaper underneath as a starter, and it did it's thing just fine, big stack of bright orange coals - good to go. I put them along one side for indirect heat, threw the drained ribs on a baking sheet on the other side, put the lid on and choked it down like I've done dozens and dozens of times.... and the coals just went out. Nearly completely out in about 10 minutes. What the heck? Obviously they were starving for O2 but I've done this a lot... I checked the vents underneath and they were fine.
So I took the ribs off, fanned the coals until they were going enough to get the smoke going, and was finally operational.... but then they REALLY took off so now instead of a low heat and smoke, I had a lot of heat and smoke.... not so much smoke where you get that black acrid taste thing going on, but it way way over cooked the ribs....
Like I said, the gals thought they were to die for after slathering in Sweet Baby Rays sauce, but they were overdone.
And clean up is an issue I did not anticipate. Normally with meat cooked on the Weber all the grease goes into the grill and/or gets burned up. But here I was left with a big stock pot with a bunch of greasy water in it. I started to pour it all through a colander and dumped about half when I stopped and realized the LAST thing I want in my RV grey water tank is a bunch of grease. I turned on the hot water (which is really really hot around 142 or so) and just let the whole hot water tank run down through the system, hoping it took the grease with it.
So now I have what's left with the pot out in my freezer, and when it gets solid enough I'll put the block in a double plastic bag for disposal.
The boiling technique is fine, it's logistics and a couple mishaps that made this a lot harder.
brew
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Post by paisley on Sept 2, 2019 21:11:09 GMT
The hard that rise t the top and turn solid... I use for our door tree stump burning use I I save it and before rain season melt it and pour it over the tree stump. Cover it with a dumpster saved broken tire and wait for winter shows to set the ablaze.
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Post by Jolly on Sept 2, 2019 21:50:34 GMT
Like I said, I use a bit of apple juice in a liquid proof foil tent after I smoke. You might take the Weber and get your smoke in, then do the juice bit on the grill, leaving nothing but the foil and some juice to chunk.
Anyway...Glad your guests enjoyed your cooking. The cook is always hardest on themselves; I'm sure the ribs were better than you thought.
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