There's bbq, and then there's grilling. If you dont understand the difference then you never will.

There's bbq, and then there's grilling. If you dont understand the difference then you never will.  | IF YOU DONT HAVE MINIMUM 6-8 HOURS COMMITTED FOR (REAL) BBQ AND MAC-N-CHEESE AS A VEGETABLE, THEN YOU AIN'T WHERE I'M FROM | image tagged in bbq,barbecue,grilling,macncheeseisavegetable,ya'll aint from around here are ya | made w/ Imgflip meme maker
Add Meme
Post Comment
reply
5 ups, 2 replies
Steve Jobs Meme | I'M NOT WHERE YOU'RE FROM BUT I GET IT | image tagged in memes,steve jobs | made w/ Imgflip meme maker
I usually do a prime rib at around 4 hours, though, actually.
I do enjoy grilling, though, too
reply
4 ups, 2 replies
Homer Simpson Drooling Mmm Meme | MMM PRIME RIB | image tagged in homer simpson drooling mmm meme | made w/ Imgflip meme maker
Not bbq, but still some fine slow roasted meat.
reply
3 ups, 1 reply
Old Man Shrugging | I HAD THE HEAT AT AROUND 250° | image tagged in old man shrugging | made w/ Imgflip meme maker
I take it off at 4 hours so I can serve it mid-rare
reply
3 ups, 1 reply
Putin Cheers | SOUNDS GOOD | image tagged in putin cheers | made w/ Imgflip meme maker
Just got me a thermo-pop thermometer for Christmas, I'm super excited about that! Woukd be great to use on a fine roast like that. Just did ribs tonight, they were fantastic.
reply
2 ups, 1 reply
Buddy the elf excited | RIBS ARE MY FAVORITE THING TO BARBECUE | image tagged in buddy the elf excited | made w/ Imgflip meme maker
I'm definitely more of a fan of back ribs vs spare ribs.
I have a generic instant read and one of the old style thermometers with the dial that I use for the roasts like that the digital ones are super nice. Those are the things I never like to overcook
reply
1 up, 1 reply
MY PLATE FROM LAST NIGHT | made w/ Imgflip meme maker
Did spare ribs last night bc I could find baby backs, but they turned out awesome
reply
1 up, 1 reply
Homer Simpson Drooling | NOW I WANT TO MAKE RIBS | image tagged in homer simpson drooling | made w/ Imgflip meme maker
Do you bake your mac&cheese? I settled on a stove top recipe that my mom used to make. Everybody seems to prefer mine over others
reply
1 up, 1 reply
I've got a couple of baked recipes that tend to be hots, but the stove top I did last night was really good
reply
1 up, 1 reply
Hits*
reply
1 up, 1 reply
You take your pasta out of the water early so they finish cooking in the oven? I like to use rotini
1 up
Maybe just a bit early, but not too much. The one I do is good with elbows, penne, rotini, or shells, and a mixture of medium cheddar and sharp cheddar, heavier on the sharp to give it a good bite. Lots of butter of course, eggs milk salt pepper and you've got one tasty macaroni pie! Some recipes call for mustard...I never got that concept...lol
reply
1 up, 1 reply
I like mustard, but that doesn't seem to fit mac & cheese
reply
1 up, 1 reply
reply
1 up, 1 reply
Going back to ribs; are you a membrane on or membrane off person
reply
1 up, 1 reply
Only with pork ribs though. I leave it on for beef because its usually the only think that will hold them together. I use mustard or olive oil pre-rub to help the spices stick, smoke for a couple hours and then wrap with foil meat side down with some butter and apple juice, 2-3 more hours, then unwrap, baste, and cook on high heat to make the sauce set in.
reply
1 up, 2 replies
I prefer to take the membrane off if I can, but if I can't get it going within a minute I just give up and leave it on. Then I'll usually use olive oil spray because it's easier.
I do a 3-2-1 cook, usually for back ribs with about 15-20 minutes after. I usually baste with a mixture of water, apple cider vinegar and worche
reply
1 up, 1 reply
Sounds good to me, I basted my last ones with maple syrup, gives it a sweetness that pairs up with the pork really well without overpowering anything.
reply
1 up, 1 reply
reply
1 up, 2 replies
I've used honey before, it's just a bit thicker. I just like how maple and pork goes together, it's great. The way it basted on with the dry rub, you dont even need any sauce
reply
1 up
worcestershire
reply
3 ups, 1 reply
You like using the word though, don't you?
reply
2 ups, 1 reply
My wife is one of those people who uses barbecue for both, though
reply
3 ups, 1 reply
Sorry! My bad for not using quotation marks....I meant the word "though".
reply
2 ups
reply
4 ups, 1 reply
Slow cook rotisserie pork loin, but stop before it falls apart. Then chunk it into the veggies and BBQ sauce and into the pie dish. So good hmmmmmm....
reply
4 ups, 1 reply
Hard to beat a good pot pie, that's soul food!
reply
3 ups, 1 reply
reply
3 ups
Sounds like a good menu to me!
reply
3 ups, 1 reply
reply
4 ups, 1 reply
You got it!
reply
3 ups, 1 reply
reply
3 ups
I've also made some freaking awesome meals on grills smaller than I'd care to admit, its amazing what you can do if you're committed. Hang in there!
reply
3 ups, 1 reply
reply
4 ups
Yes it is, murica dangit!
reply
2 ups, 1 reply
reply
2 ups
reply
1 up, 1 reply
reply
1 up, 1 reply
Its like a toast, lol
reply
0 ups
Lol
reply
1 up, 1 reply
I could get a burger on each side. It wasn't much, but it did the trick! mac n cheese with a touch of BBQ sauce is right tasty, if you haven't tried it. Upvote!!!
reply
1 up
I'd cook on a grill any day of the week over cooking inside
Flip Settings

Created with the Imgflip Meme Generator

IMAGE DESCRIPTION:
IF YOU DONT HAVE MINIMUM 6-8 HOURS COMMITTED FOR (REAL) BBQ; AND MAC-N-CHEESE AS A VEGETABLE, THEN YOU AIN'T WHERE I'M FROM
hotkeys: D = random, W = like, S = dislike, A = back
Feedback