RE: Fucking January! (Full Version)

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domiguy -> RE: Fucking January! (1/11/2010 4:50:02 PM)

It's fucking sick how a beautiful time spent enjoying the great outdoors has deteriorated into somehow jo fucking some dudes.

that cunt could ruin a rainbow.



cjan -> RE: Fucking January! (1/11/2010 4:50:10 PM)

I make the best baby back ribs in da woild. Fall of the bone, melt in yo mouf, slap yo momma ribs.

I will make them for you and LaT, but first, you
must grovel before me.



SDFemDom4cuck -> RE: Fucking January! (1/11/2010 4:55:09 PM)

Domi darling...It's always about me fucking some dudes. If your cock were over 9 you would know this. Aww I've so missed you calling me a cunt. It's Fabulous Queen Cunt though.

Cjan...As Domi said...I'm a Cunt not a Bitch. I never grovel and my ribs would make slap both parents. The key is the rub.

Do you parboil your ribs?



cjan -> RE: Fucking January! (1/11/2010 5:03:18 PM)

Parboil ?!! Are you mad ?! That is the best way to leach all the flavor from them. Blechhhh.

Yes, I do use a rub and a secret marinade in which to bake them, never quite touching the marinade, covered in foil, cooked at low temp, sloooowly. Then , when I'm ready to serve them, I finish them onna grill, carefully basting wif da marinade.

And, domi, you are right. I appologize for my part in besmirching this sacred fishing thread.

* goes back to quietly tying flies*



SDFemDom4cuck -> RE: Fucking January! (1/11/2010 5:07:49 PM)

quote:

ORIGINAL: cjan

Parboil ?!! Are you mad ?! That is the best way to leach all the flavor from them. Blechhhh.

Yes, I do use a rub and a secret marinade in which to bake them, never quite touching the marinade, covered in foil, cooked at low temp, sloooowly. Then , when I'm ready to serve them, I finish them onna grill, carefully basting wif da marinade.

And, domi, you are right. I appologize for my part in besmirching this sacred fishing thread.

* goes back to quietly tying flies*


I gave you points for not parboiling and then you ruined it with basting with marinade. Sauce is only introduced at serving time. While I have mopped in the past I've learned that you get a much better bark by not doing so.  Now I'm dying for some burnt ends. Gahhh!

What better way to discuss how much January sucks then by talking about que and ribs.

However I will let you all return to your precious fishing.



cjan -> RE: Fucking January! (1/11/2010 6:26:23 PM)

No, no, nooooooo! Sheesh. You baste them wif da "marinade", witch isn't a true marinade but only steams da ribs and infuses them with flavor as they sloooow bake, only when you finish them onna grill while they are getting that charcoal "burn". It actually glazes them.

Sheesh. You would become a blowjob domme for my ribs.



SDFemDom4cuck -> RE: Fucking January! (1/11/2010 6:38:23 PM)

Those are not ribs. Those are....I don't know what those are really but they aren't ribs.

ribs should be smoked, slowly, gently, with great love and attention. a little misting occasionally with my applejuice/honey combo. They should be enrobed with a glorious and beautiful bark. The smoke ring peeking from beneath like a wisp of lace encircling a creamy thigh. The meat should be juicy and tender full of smoke and spice and all things porkalicious.

That sir, is a rib. A lovely, glorious ode to que at it's finest.



Jeffff -> RE: Fucking January! (1/11/2010 6:44:08 PM)

Only black folks know how to make ribs.  Slow cooked for hours over smoldering hickory. the sauce is added just before serving...never cooked on the ribs. There is NEVER any par-boiling or precooking of any kind

That just how it is. Anyone who disagrees is simply wrong; I will not be moved on this. Other ribs may be tasty, but they COULD have been better.

SlimWhiteDom



cjan -> RE: Fucking January! (1/11/2010 6:49:29 PM)

Ok , the wisp of smoke encircling a creamy thigh bit got me.

I surrender, Dorothy.

Just feed me.

( she did call me "sir" )



SDFemDom4cuck -> RE: Fucking January! (1/11/2010 6:50:43 PM)

Hickory is all well and good but I prefer a hard oak with some apple...maybe some peach if I really want to kick some ass.

I'm with you on the no sauce until serve though.



SDFemDom4cuck -> RE: Fucking January! (1/11/2010 6:53:01 PM)

quote:

ORIGINAL: cjan

Ok , the wisp of smoke encircling a creamy thigh bit got me.

I surrender, Dorothy.

Just feed me.

( she did call me "sir" )


LMAO it was a sassy kind of sir, darlin. Not capitalized. Say please.

That, son, is how we do pig in these here parts.



domiguy -> RE: Fucking January! (1/11/2010 6:53:23 PM)

quote:

ORIGINAL: Jeffff

Only black folks know how to make ribs.  Slow cooked for hours over smoldering hickory. the sauce is added just before serving...never cooked on the ribs. There is NEVER any par-boiling or precooking of any kind

That just how it is. Anyone who disagrees is simply wrong; I will not be moved on this. Other ribs may be tasty, but they COULD have been better.

SlimWhiteDom


Jefff is correct.  The sauce is the last thing added.

harry reid would say that only negros make good barbecue....He would be correct.



UniqueRaven -> RE: Fucking January! (1/11/2010 6:55:21 PM)


quote:

ORIGINAL: Jeffff

Only black folks know how to make ribs.  Slow cooked for hours over smoldering hickory. the sauce is added just before serving...never cooked on the ribs. There is NEVER any par-boiling or precooking of any kind

That just how it is. Anyone who disagrees is simply wrong; I will not be moved on this. Other ribs may be tasty, but they COULD have been better.

SlimWhiteDom


Hey Jeffff, would those be "Pork" ribs? [;)]



SDFemDom4cuck -> RE: Fucking January! (1/11/2010 6:57:10 PM)

That's it I'm starting a rib thread Dammit.

Let's see who does que right.



Jeffff -> RE: Fucking January! (1/11/2010 6:57:35 PM)

Raven? beef ribs, while tasty, don;t count. So yes.. the "P" foods continue


Bobby Flayher



SDFemDom4cuck -> RE: Fucking January! (1/11/2010 6:59:01 PM)

quote:

ORIGINAL: UniqueRaven


quote:

ORIGINAL: Jeffff

Only black folks know how to make ribs.  Slow cooked for hours over smoldering hickory. the sauce is added just before serving...never cooked on the ribs. There is NEVER any par-boiling or precooking of any kind

That just how it is. Anyone who disagrees is simply wrong; I will not be moved on this. Other ribs may be tasty, but they COULD have been better.

SlimWhiteDom


Hey Jeffff, would those be "Pork" ribs? [;)]


What other kind of ribs are there?????????



cjan -> RE: Fucking January! (1/11/2010 6:59:58 PM)

"Black folks" ? Well, shut mah mouf, an' 'scuse me while I shuffle a lil soft shoe to "Mamy".

Actually, I don't care for smoked ribs. They are usually over smoked since that process takes so long.

As to basting or not, it's as controvertial as what to put in, or leave put, of good chilli.

To each their own and "Bon apetit".

Wanna talk about the best way to cook fresh caught trout, riverside ?



UniqueRaven -> RE: Fucking January! (1/11/2010 7:01:00 PM)


quote:

ORIGINAL: SDFemDom4cuck

quote:

ORIGINAL: UniqueRaven

Hey Jeffff, would those be "Pork" ribs? [;)]


What other kind of ribs are there?????????



i have a long-running joke with Jeffff that he only eats foods that start with the letter "P" - pancakes, pork chops, potatoes, pizza, poultry, pot roast, and now - Pork ribs! [;)]



SDFemDom4cuck -> RE: Fucking January! (1/11/2010 7:04:29 PM)

quote:

ORIGINAL: UniqueRaven


quote:

ORIGINAL: SDFemDom4cuck

quote:

ORIGINAL: UniqueRaven

Hey Jeffff, would those be "Pork" ribs? [;)]


What other kind of ribs are there?????????



i have a long-running joke with Jeffff that he only eats foods that start with the letter "P" - pancakes, pork chops, potatoes, pizza, poultry, pot roast, and now - Pork ribs! [;)]


Perhaps he simply has a "P" fetish..

On the other hand I've started a thread on Ribs.

http://www.collarchat.com/m_3003179/mpage_1/key_/tm.htm#3003179



SDFemDom4cuck -> RE: Fucking January! (1/11/2010 7:06:16 PM)

quote:

ORIGINAL: cjan

"Black folks" ? Well, shut mah mouf, an' 'scuse me while I shuffle a lil soft shoe to "Mamy".

Actually, I don't care for smoked ribs. They are usually over smoked since that process takes so long.

As to basting or not, it's as controvertial as what to put in, or leave put, of good chilli.

To each their own and "Bon apetit".

Wanna talk about the best way to cook fresh caught trout, riverside ?


Cast iron skillet, simply with salt, pepper and a bit of butter. A squeeze of fresh lemon right before eating.



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