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TEKGROW said:
Now Mossy... a prude... is one who eats ribs with a fork.. or for that matter crabs on a plate ... backflash too texas yrs ago.i purchased the crew a bushell of crabs newspaper .. corn and beer, etc was added. We invited locals to eat some real bluecrab cooked in oldbay n beer. THE BEST. we having niceness,, Puff puff pass. Corns about ready, butter warm [emoji7] . The first 2 or so dozen, are dropped on the paper, corn extras dig in .. [emoji39] ...then it goes to shyttt ... one of the crew says Tek look look . [emoji15] [emoji32] [emoji33] [emoji33] . Omfg. a few of the locals have brought FORKS AND PAPER PLATES.. and placed the crab on the plate .proceed to eat with forks.. Fun finger foods aren't for prudes.. end of backflash rant ..
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Tek, If you need your faith renewed, a visit to the Rustic Inn in Ft Lauderdale Fl. will do the trick. They do supply forks for the sides or the excellent Fra Diavlo, but the crabs are on a tray and you get a wooden mallet. The tables only cover is old newspapers and you need ear plugs in case someone has a birthday. Tradition is a minute of everybody beating on the tables.
:pass:
Mossy, we must be channeling
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because I was thinking Lamb Chops just before reading your post. We don't do them often. More on impulse when they look good at the store.
:pass:
 
No jets for me , but at weekends throughout the summer this noisy lot regularly fly over on their way to a display.
Once a year where my house is we are treated to a proper flypast as it was built on the runway of a WW2 airfield.
Last year the Lanc flew so low over I could see the pilot ans co pilot in the cockpit looking down...amazing sight gives you goosebumps
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Fairlynew said:
I love my own ribs. Where I live either you learn to cook or starve no restaurant's with in 50 miles
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I'm with you on that Fairlynew, but lately, maybe the past year, the ribs we get at the market have had no decent texture when done as we have always done them. They go from raw to mushy. It's not very appetizing. I figure it is the combined result of lifestyle at big commercial farms and what they medicate and feed them with. We have had some very disappointing BBQ's due to it.
Fortunately, on my recent visit to a farm for soil, I found that they have medium sized hogs for sale. We have bought many else where in the past for hog roasts where it's gone by the end of the day but have little room for long term storage,:pass: the small farmer should have better meat so a larger freezer is on the to do list.
 
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