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-   -   Happy Labor Day Weekend! (http://www.cruisereviews.com/forum/lido-deck/5980-happy-labor-day-weekend.html)

Dwayne 09-05-2010 04:13 AM

Happy Labor Day weekend everyone! Hope everyone has a safe and fun one. I can't decide on baby backs or burgers for tomorrow. Guess I'll have to flip a coin. Wait, why not some of both? http://cruise-chat.com/groupee_commo...on_biggrin.gif

janfred 09-05-2010 05:21 AM

I think you should have both Dwayne, after all it is the last big summer bash, I just love those 3 day weekends http://bestsmileys.com/happy/7.gif

macmom111 09-05-2010 10:01 AM

well if we are invited, then I will take ribs, what time do we eat?

Dwayne 09-05-2010 10:57 AM

Quote:

well if we are invited, then I will take ribs, what time do we eat?
How's 6PM? And of course you are invited! The tater's are cooled and ready to make some "Tater Salad" out of them. http://cruise-chat.com/groupee_commo...on_biggrin.gif

Ribs a plenty waiting for the grill!

Hey, you don't need an invitation, you are welcome to join the Labor Day Fest at my house, no invitation needed. http://cruise-chat.com/groupee_commo...on_biggrin.gif

Dwayne

Dave 09-05-2010 10:58 AM

I am having ribs. I'll butcher the slab down to a St. Louis cut today and put a dry rub on them overnight.

I take the scraps (flap meat, rib tips) and freeze them. They go in a pot of sauerkraut in the later fall for slow cooking and eating with boiled potatoes and dark bread. My Pennsylvania Dutch father's comfort food. He made it a few times a year.

f-mattox 09-05-2010 11:04 AM

Nothing is wasted; we live the same way.

Dave 09-05-2010 11:34 AM

To be honest I prefer the rib meat and sauerkraut to the barbecued ribs.

f-mattox 09-05-2010 12:10 PM

Vita's mother would bake sauerkraut with a pork loin and sprinkle caraway seeds and bacon bits on the kraut. Great!

Dave 09-05-2010 01:14 PM

I like the addition of the bacon bits. I'll remember that.

LisaP 09-05-2010 01:20 PM

I think I'm just going to have soup tonight, as I have a migraine. Yet, Vita's mother's recipe sounds fantastic... I will have to remember that (to tell my husband, as he is the chef in the family).


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