Secret Sauce? OMG, that could get SOOOOOO risque! Especially where the Pennys are involved! Okay, Marg, I KNOW you just sent me an extra order of BB yesterday, but with this panel I’m gonna need a double! Y’know what? Why don’t you and Susan triple my standing monthly order? The Penny’s have been singularly disgusting lately!
What! Burl has decided to wear a hair net at this late date? Maybe sometime before the end of time he’ll wash his hands. Be still my heaart.I know that I risk the ire and derision of the afficionados of BBQ sauce, but I must confess that I have used used Kraft Original for 45+ years and no one during that time has found it necessary to leave my table.My son, on the other hand, goes to great lengths to make his own sauce and will not share the recipe. As long as he does all the work and invites me over, I will sigh with satisfaction and tell him that his is the best BBQ I have ever tasted.I might have been born at night but it wasn’t last night!
He more likely gets the ribs already cooked also. I just can’t see him putting anything in the cooker or oven. Do they even know how to turn it on? I would not eat anything either of them cook for health reasons
Marg and Mikie:.Burl is actually putting to use one of the 732 shower caps he’s filched from motel rooms and Housekeepers carts over the last 30 years..I’ve been out of town and on the road for the lat few days and have experinced many “Pennys” the last few days. Ms. Larson will never run out of material in our lifetimes!.“Best” sauce ever is whatever you like. Too subjective (just like Chili) a topic…..but it sure is fun tasting different ones.
I haven’t cooked ribs since I had kids at home (because I don’t like eating messy things that require chewing a bone) and I never liked the taste of fat on meat. (No rib eyes please, just filet). When I did, I believe I just mixed a few things in bottled sauce and I believe I usually cooked them on top of some stuffed sweet peppers (fat from the ribs seasoned the peppers and the peppers kept the ribs moist.
@Susan, I worry about just that situation when cable co. wants me to “bundle”; I like the reliability of my land line.
And, WHAT does the apron pocket say? “I’m all vinegar” (I thought the phase was P*** and vinegar). More fitting for Burl.
FYI: I have been trained by 3 World Champions in BBQ: Myron Mixon, Johnny Trigg, and Paul Kirk. I attended all 3 men’s cooking schools.
Gotta smile at todays panel, as last month, I drove to Fredericksburg VA and helped my friend and his team compete in the BBQ Jamboree. My friend actually looks like Burl, and made his special comp sauce: 1/2 bottle Sweet Baby Rays and 1/2 bottle of Blues Hog. The team took 2nd in pork. I kid you not.
I’m new to this strip. Will someone please let me know how and to whom these idiots are related? I’ve met many people who would fit right in here. Thanks.
Dazz, I agree with you about fat on meat. I never did like that either. Filet is my steak of choice and I have some beauties in the freezer. If you get some nice ribeyes with very little (just slight marbled) fat, they can be extremely tasty and tender.
@Leaky, I won’t even have any filet until at least a few months into 2014. I’m being a good little vegan and trying to get my BP down to normal. I told my doc (saw him last Thurs) that I’m putting some fruit back in my diet (just not the really yummy sweet peaches, apricots, strawberries or pineapple) but lime juice in water AMs and 1/2 apple either raw or nuked with cinnamon with meals.
And I see nothing in the blood work to indicate that I need be GF so I bought a loaf of cracked wheat today (they were out of the Country wheat). Even if I have to eat it plain, I like that sometimes (and baking all those almond crackers heats up the house) I’ll make them less often.
Iron Chef this week had liver and I haven’t made my Chicken Liver Pate in a couple of years. I can still taste it (as I do with all the foods I like – good imagination) ;-D
leakysqueaky712 almost 11 years ago
She might win the eating ribs contest.
.Good Morning All
margueritem almost 11 years ago
Good Dinette Set morning! Great hat, burl, it’s so you!
leakysqueaky712 almost 11 years ago
It looks like somebody dumped lard on his head.
Laura Gildwarg almost 11 years ago
Secret Sauce? OMG, that could get SOOOOOO risque! Especially where the Pennys are involved! Okay, Marg, I KNOW you just sent me an extra order of BB yesterday, but with this panel I’m gonna need a double! Y’know what? Why don’t you and Susan triple my standing monthly order? The Penny’s have been singularly disgusting lately!
mikie2 almost 11 years ago
What! Burl has decided to wear a hair net at this late date? Maybe sometime before the end of time he’ll wash his hands. Be still my heaart.I know that I risk the ire and derision of the afficionados of BBQ sauce, but I must confess that I have used used Kraft Original for 45+ years and no one during that time has found it necessary to leave my table.My son, on the other hand, goes to great lengths to make his own sauce and will not share the recipe. As long as he does all the work and invites me over, I will sigh with satisfaction and tell him that his is the best BBQ I have ever tasted.I might have been born at night but it wasn’t last night!
SusanSunshine Premium Member almost 11 years ago
It’s raining tonight… we’ve hardly had any rain for months.
Not that heavily… but I’ve lost both phone and internet service.
and my cell phone Is hardly getting a signal either.
one little bar. It got me here but I can’t see any strips.
I’m using it to write this…hoping it posts.See you all when I can!loveslife almost 11 years ago
He more likely gets the ribs already cooked also. I just can’t see him putting anything in the cooker or oven. Do they even know how to turn it on? I would not eat anything either of them cook for health reasons
shamest Premium Member almost 11 years ago
I want to see what happens when he finds out he is in last place
finale almost 11 years ago
Marg and Mikie:.Burl is actually putting to use one of the 732 shower caps he’s filched from motel rooms and Housekeepers carts over the last 30 years..I’ve been out of town and on the road for the lat few days and have experinced many “Pennys” the last few days. Ms. Larson will never run out of material in our lifetimes!.“Best” sauce ever is whatever you like. Too subjective (just like Chili) a topic…..but it sure is fun tasting different ones.
Nortley almost 11 years ago
I ate Kraft. I braft.
vldazzle almost 11 years ago
I haven’t cooked ribs since I had kids at home (because I don’t like eating messy things that require chewing a bone) and I never liked the taste of fat on meat. (No rib eyes please, just filet). When I did, I believe I just mixed a few things in bottled sauce and I believe I usually cooked them on top of some stuffed sweet peppers (fat from the ribs seasoned the peppers and the peppers kept the ribs moist.
@Susan, I worry about just that situation when cable co. wants me to “bundle”; I like the reliability of my land line.
And, WHAT does the apron pocket say? “I’m all vinegar” (I thought the phase was P*** and vinegar). More fitting for Burl.
PoodleGroomer almost 11 years ago
The real secret is brown sugar.
btcg almost 11 years ago
You guys have it all wrong: Burl will first ‘boil’ the ribs. Then char em up and add his special sauce.
btcg almost 11 years ago
FYI: I have been trained by 3 World Champions in BBQ: Myron Mixon, Johnny Trigg, and Paul Kirk. I attended all 3 men’s cooking schools.
Gotta smile at todays panel, as last month, I drove to Fredericksburg VA and helped my friend and his team compete in the BBQ Jamboree. My friend actually looks like Burl, and made his special comp sauce: 1/2 bottle Sweet Baby Rays and 1/2 bottle of Blues Hog. The team took 2nd in pork. I kid you not.
imnormal almost 11 years ago
I’ll beat his sauce, I’ll enter Famous Daves carry out. Can’t believe he didn’t think of it, he would likely wish famous Daves had a drive through.
papabear44 almost 11 years ago
I’m new to this strip. Will someone please let me know how and to whom these idiots are related? I’ve met many people who would fit right in here. Thanks.
QuietStorm27 almost 11 years ago
My dad uses open pit as a base but he adds a lot more to it than a little bit of sugar. I like sweet baby ray’s sauce, it’s perfect the way it is.
I have toenails on my fingers! almost 11 years ago
Just wait until the online bullies and haters show up! Are you kidding me?!??
Last Rose Of Summer Premium Member almost 11 years ago
Here too, the best tacos went to: Ta Da! Taco Bell, for their Dorito taco!
doggiehouser almost 11 years ago
No sauce, just a dry rub of special spices.
leakysqueaky712 almost 11 years ago
Dazz, I agree with you about fat on meat. I never did like that either. Filet is my steak of choice and I have some beauties in the freezer. If you get some nice ribeyes with very little (just slight marbled) fat, they can be extremely tasty and tender.
vldazzle almost 11 years ago
@Leaky, I won’t even have any filet until at least a few months into 2014. I’m being a good little vegan and trying to get my BP down to normal. I told my doc (saw him last Thurs) that I’m putting some fruit back in my diet (just not the really yummy sweet peaches, apricots, strawberries or pineapple) but lime juice in water AMs and 1/2 apple either raw or nuked with cinnamon with meals.
And I see nothing in the blood work to indicate that I need be GF so I bought a loaf of cracked wheat today (they were out of the Country wheat). Even if I have to eat it plain, I like that sometimes (and baking all those almond crackers heats up the house) I’ll make them less often.
Iron Chef this week had liver and I haven’t made my Chicken Liver Pate in a couple of years. I can still taste it (as I do with all the foods I like – good imagination) ;-D