A few food photos to make the mouth water!

[The_Tick]

http://i74.photobucket.com/albums/i250/cncbranson/100_0139.jpg

http://i74.photobucket.com/albums/i250/cncbranson/100_0138.jpg

http://i74.photobucket.com/albums/i250/cncbranson/100_0144.jpg

And the grill that brought it to you...

http://i74.photobucket.com/albums/i250/cncbranson/100_0142.jpg

[The_Tick]

And let them eat cake!

http://i74.photobucket.com/albums/i250/cncbranson/100_0166.jpg

http://i74.photobucket.com/albums/i250/cncbranson/100_0165.jpg

[Robin]

Wow... they should hire you to do the opening credits of Napoleon Dynamite II.

Just kidding you. Looks good. What kind of camera do you shoot with?

[DrumNFeather]

I'm working up to learning how to Cook Ribs. Any tips?

[The_Tick]

Robin....

Some Kodak point and shoot digital thingy. My wife is getting a Canon D20 for Christmas though.

Ease up on the Napolean Dynamite jabs. I just like to be creative. My wife jokes I could be boarderline gay, so that would make you and me good friends.

DNF,

There is a membrane on the back of the ribs. Pull that bad boy off. Boil ribs for about 20 minutes in seasoned water. Dry the ribs off and let them cool. Once cooling is done, I like to put a nice dry rub on those bad boys. I have issues with sugar so I don't do "wet" ribs.

Indirect heat is the key. Always start cooking rib side down. Don't turn ribs all the time. They ain't pancakes.

[DirtyHippieUTE]

You know what the dog in the back of the grill photo is thinking...

[Robin]

Robin....

Some Kodak point and shoot digital thingy. My wife is getting a Canon D20 for Christmas though.

Ease up on the Napolean Dynamite jabs. I just like to be creative. My wife jokes I could be boarderline gay, so that would make you and me good friends.

The food looks great. I think it is the composition of the shots, and the funny table cloth that evoke the great Dynamite.

Teh Canon 20D is a great camera, but if you are going to wait until X-mas, I think that Canon will have replaced it with a different model (if they haven't already... the 30D?). Anyhow, you will both love it.

Canon also just came out with a an amazing new lens. It is L-series glass from 24mm to 105mm, at f4 through the entire range. At about $1k, it will cost a little bit less than the camera, but it is really a Swiss Army Knife of a lens. You might not have to buy any other lenses for a very long time. I am salivating over it, and considering taking the plunge before my annual 4th of July trip to Montana.

[The_Tick]

We had about 60 people over for dinner/party. (Except for Live Coug. He only comes over when it is convenient for him.) So I went out and bought some cheap table cloths. Why ruin a nice cloth one.... :)

The Canon D30 is out, but I can't tell of any real benefits that are going to make me spend the extra 400.00.

My wife has a 75mm-300mm lense right now. We are thinking about getting a magnifier. You ever use one of those?


Let me tell you.....if it wasn't cruelty to animals that little bastard of a dog would have been on the grill or in the garbage can over a year ago.

It belongs to the wife though, so I put up with the little shit.

[il Padrino Ute]

I'm working up to learning how to Cook Ribs. Any tips?

I would advise you ask SheeeeeUte on utefans. The guy grills up the best ribs I've ever eaten.

[ute4ever]

Here is a BBQ recipe from a family of 14 that I met as a missionary in Mississippi. I guess you could substitute the roast with ribs:

2 onions, quartered
2 tbs. brown sugar
1 tbs. paprika
2 tsp. salt
1/2 tsp. pepper
1 4-6 lb. boneless pork rump or shoulder roast
3/4 cup cider vinegar
4 tsp. worcestershire sauce
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt or garlic seasoning
1/4 tsp cayenne pepper

You can double this recipe, to give it more bite.

Place the onions in the crock-pot.
Combine the brown sugar, paprika, salt, and pepper and rub the mixture over the roast.
In a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne pepper. Mix well.
Drizzle 1/2 of vinegar mixture over the roast.
Cover and refrigerate the remaining vinegar mixture.
Cover; cook on low for 10 hours or on high for 6 hours.
Remove the meat and onions, and drain.
Chop or shred the meat and chop the onons.
Use the remaining vinegar mixture to pour over the finished meat.