1st ribs in the Bradley

ronbeaux · April 19, 2010, 02:56:53 PM

Thanks guys!

I'm guessing that's why they won't let us use legtricity at comps??????? These were first class on taste and texture.

Here they are cut and on the plate:

Served up with some rutabaga and collard greens

OU812 · April 19, 2010, 03:02:43 PM

rutabaga??

Ribs look mighty tasty, can I have a few more? ;D

ronbeaux · April 19, 2010, 03:16:50 PM

What??? You don't like rutabaga??

Your out of luck on the ribs.........

OU812 · April 19, 2010, 03:31:43 PM

Quote from: ronbeaux on April 19, 2010, 03:16:50 PM
What??? You don't like rutabaga??

Your out of luck on the ribs.........

Not that I dont like it, I dont know what rutabaga is. Looks good though.

ronbeaux · April 19, 2010, 04:30:57 PM

Interestingly enough, I don't either. It's kinda sorta like, uhh, well, a turnip. I prefer a hicama.

OU812 · April 19, 2010, 04:35:09 PM

Man I need to get out more, aint never herd of hicama eather. ::)

starship · April 19, 2010, 05:28:09 PM

Looks good from here!

squirtthecat · April 20, 2010, 04:43:57 AM

Quote from: ronbeaux on April 19, 2010, 04:30:57 PM
Interestingly enough, I don't either. It's kinda sorta like, uhh, well, a turnip. I prefer a hicama.

I heard about a good Jicama salad recipe last week... (while looking at piles of Jicama in a Mexican grocery store)

I'll dig it up.

hal4uk · April 20, 2010, 07:41:50 PM

I think it's a Mexican Potato...
But harder than Idaho potatoes..

In one of my previous lives, my favorite Italian produce dealer tried to sell me some...
"You want me to get these KY folks to eat WHAT?"

bigsteve · April 20, 2010, 08:45:45 PM

If you ate that green stuff, would it cut down the room for more of those most excellent looking ribs?

1st ribs in the Bradley

squirtthecat