"Short Wave Sportfishing" wrote in message
...
On Wed, 04 Jul 2007 18:19:36 GMT, "JoeSpareBedroom"
wrote:

"Don White" wrote in message
. ..
To Capt Shortwave and the rest of our American cousins... I hope
you'all
have a great fun filled holiday with family & friends...

I'm making spareribs so good that if I told you any more, you'd kill
yourself.

My neighbor makes spare ribs like that. He gets fresh ribs from
Schneider's up in Southbridge (like almost just off the cow fresh),
doe ssome miracle magic thing marinade with dill and "secret"
ingredients (he won't tell anybody - his wife told me she doesn't know
what's in it - he makes it outside the house in his wood shed), then
soaks them for a while, does some other magic thing and then cooks
them over a hickory charcoal grill - not gas.

I don't eat a lot of meat, but I do like those ribs.

Have you ever tried smoking spareribs?

I'm trying to quit.

{drum crash!}

Actually, I'm doing something close. I'm using just two handfuls of
charcoal, placed in a small foil pan, way off to the side of the grill, so
it's nowhere near the ribs. I'm tossing a few moist mesquite chips onto the
coals every 15 minutes or so, and 3-4 new coals when the temp starts to dip
below 275. The thermometer's on the opposite side near the ribs. Takes about
4 hours. Got the rifle by the door, in case anyone gets any ideas.

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.

On Wed, 04 Jul 2007 18:46:55 GMT, "JoeSpareBedroom"
wrote:

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.

Ah - Paul Prudhomme. Almost completely decimated the channel
bass/redfish ecology with "blackened" redfish.

That's true by the way.

Someday when we get together for lunch or dinner, remind me to tell
you a story about Paul Prudhomme.

It's funny. And it can't be told by email either. There are visual
elements to it.

"Short Wave Sportfishing" wrote in message
...
On Wed, 04 Jul 2007 18:46:55 GMT, "JoeSpareBedroom"
wrote:

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.

Ah - Paul Prudhomme. Almost completely decimated the channel
bass/redfish ecology with "blackened" redfish.

That's true by the way.


I believe it. It's funny how it never dawned on people that the spice mix
used for blackened redfish was so overpowering that it didn't matter what
fish you used. So, instant demand, and too much of it.

Works great on walleye, and it's REALLY interesting with very fresh
bluefish.

On Thu, 05 Jul 2007 14:46:56 GMT, "JoeSpareBedroom"
wrote:

"Short Wave Sportfishing" wrote in message
.. .
On Wed, 04 Jul 2007 18:46:55 GMT, "JoeSpareBedroom"
wrote:

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.

Ah - Paul Prudhomme. Almost completely decimated the channel
bass/redfish ecology with "blackened" redfish.

That's true by the way.

I believe it. It's funny how it never dawned on people that the spice mix
used for blackened redfish was so overpowering that it didn't matter what
fish you used. So, instant demand, and too much of it.

Works great on walleye, and it's REALLY interesting with very fresh
bluefish.

I've had "blackened" bluefish - it's not half bad.

But I'm not much for pepper.

JoeSpareBedroom wrote:
"Short Wave Sportfishing" wrote in message
...
On Wed, 04 Jul 2007 18:46:55 GMT, "JoeSpareBedroom"
wrote:

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.
Ah - Paul Prudhomme. Almost completely decimated the channel
bass/redfish ecology with "blackened" redfish.

That's true by the way.


I believe it. It's funny how it never dawned on people that the spice mix
used for blackened redfish was so overpowering that it didn't matter what
fish you used. So, instant demand, and too much of it.

Works great on walleye, and it's REALLY interesting with very fresh
bluefish.


While watching one of the recent fishing shows they have a segment in
each show about the chef and his latest creation. My wife can't miss
that part! They used the blackening spice but instead of full strength
they mixed it about 1/2 & 1/2 with flour.

We've been experimenting with different percentages, and the last batch
we just had with our version of blackened redfish was one of her best
yet. You get the flavor, but not overpowering sense of pepper or the
saltiness of most pre-packaged brands.