And the Lights Went Out...

MaggieRedwings · Post by **MaggieRedwings** » Wed Mar 14, 2012 11:29 am

In the middle of eating a meager lunch and lo and behold Joe offers us those awesome looking ribs. I am so salivating and think I can actually smell them. Funny thing though -with false teeth they are very hard to eat.

Love, Maggie

Lesley · Post by **Lesley** » Wed Mar 14, 2012 11:46 am

I agree with both of you re: flavor and cooking on a charcoal grill. We can't do it here.
I want those ribs!!!

Thanks for the suggestions, Joe. I am ordering the cheaper one since it got reasonable write ups, though I would prefer the more robust one.

I ordered some of those cans so I can heat stuff in a pinch. I haven't space to store more stuff in this apartment.

Joefnh · Post by **Joefnh** » Wed Mar 14, 2012 12:17 pm

Lesley I'm glad you are going to get one...I will say though that the more robust one will really grill and you can control the heat to properly grill meatls like chicken without flaring up. The cheaper one will do well for lean meats like skinless chicken or heating up soup, things that don't require real grilling.

I actually have had both and the webber Q model is by far more versatile

A crazy note, the best steak I ever had was cooked on the webber Q model grill by Gabes friend in Australia, they had that model as well...that was really really good grass fed beef.

As far as the ribs, that was a batch from last September. I make a batch about 3 times a year. Including the homemade sauce, it takes 3 days to make those right. When done right the meat is falling off the bones and you cannot think of a better meal...that's pretty much guaranteed.

Lesley · Post by **Lesley** » Wed Mar 14, 2012 12:57 pm

The reviews I read of those grills say the cheaper one can also grill steak pretty well.
Maybe next month then. I can't do it right now. Too much money.

Send me some of those ribs please. I am salivating, big time.
What's the sauce/marinade?

MBombardier · Post by **MBombardier** » Wed Mar 14, 2012 1:23 pm

A tiny bit of trivia about me: When my father retired from the Air Force, he bought a farm about seven miles north of Salem, Mo. It was about three miles from Floyd Charcoal, where a number of brands of charcoal briquettes were manufactured, principally Kingsford. When I worked for the Youth Conservation Corps one summer, the US Forest Service sent several of us on a tour of Floyd Charcoal, which I did on a broken ankle. By that time I was off crutches, fortunately, because there was a lot of walking. I don't think I will ever forget the sight of those huge ovens, which were about the size and shape of Quonset huts. It was like looking into the mouth of hell.

Lesley · Post by **Lesley** » Wed Mar 14, 2012 2:36 pm

Has it put you off charcoal grills?

Right now I am dying for something grilled on charcoal.

humbird753 · Post by **humbird753** » Wed Mar 14, 2012 2:59 pm

GREAT looking ribs, Joe!! Makes a person hungry. Will have to get the grill out.

Paula