Yes, I'm actually sharing an Obama ad...
I'm choosing to share this ad because I think it's educational. In this 1 minute spot, the President mentions the wealthier or "those at the top" twice, and he mentions the middle class twice. The reason this is interesting to me is that this is how President Obama truly sees America. Through his actions and words over the last 4 years, it's clear to me that the President doesn't see us all as Americans. He sees us a rich or poor, black or white, democrat or republican, etc. So I ask, who is responsible for dividing America?
I also believe this is the most all-in that I've ever seen a Democrat on class warfare. Democrats always play class warfare, but with Clinton, Gore and John Kerry, I always felt like it was lip service to win votes. President Obama, in my opinion, is showing that he is a true believer in the Marxist philosophy of "from each according to his ability, to each according to his need."
Finally, the President states that the "Top Down Approach" proposed by Mitt Romney is the same thing that got us into this mess in the first place. We can argue whether or not that's true, but there's no arguing that Obama's approach hasn't fixed anything. President Obama is not proposing any new ideas from 2008. His 2008 ideas have resulted in an exploding national debt, unemployment over 8%, a wildly unpopular health care law and fears of a 2nd recession. You'd think the President would moderate and look to adapt, but instead he's doubling down. The definition of insanity is to continue doing the same thing and expect different results.
Saturday, July 28, 2012
Sunday, July 22, 2012
Super Awesome Rib Cooking Method
I've shared my experience with smoking ribs on this blog before, and it's been mixed results. I was planning to try again today, but then David's baseball team won their first round tournament game, which meant they would be playing baseball today. But, I had already put the rub on the ribs, so I knew I had to get the ribs made this weekend. I decided to try cooking them faster than normal and see if I could get them tender that way...as I said, mixed results with low and slow.
So, I fired the smoker up to 250 degrees (that's about as hot as I can get my smoker), and put the ribs on the smoke for 2 hours. I used St. Louis Style Spare Ribs. After two hours, I brought them inside and wrapped them in foil. Usually when I do the foil wrapping, I put a little cider vinegar and BBQ sauce on the ribs. Frankly, I didn't think this helped at all. After watching several episodes of BBQ Pit masters, I decided to try something I saw Johnny Trigg (the rib king) do. I put honey, brown sugar and butter on the ribs, then sealed up the foil and put them on the grill at 400 degrees. I let them go 1 hour and 15 minutes at 400 degrees...then tested them for tenderness. To test for tenderness, you pick the ribs up with tongs, and the ribs should bend about 90 degrees but not tear apart. The tenderness seemed about right, so I glazed the ribs with my sauce for 15 minutes and served them.
I have to say, these were the best ribs I've made, by far. The smoke flavor came through, with a nice smoke ring. The ribs were tender, but you could still leave a clear bite mark. The addition of the brown sugar, butter and honey in the foil wrap added a little extra sweetness that came through nicely. I'm really happy with the way these ribs turned out. I forgot to take a picture and now they are gone. Can't wait to make them again!
As an aside, I served the ribs with both my traditional sauce and a new spicy sauce that David requested. To make the spicy sauce, I simply made my traditional sauce, but I doubled the black pepper, then added 1 tsp red pepper flakes, 2 tsp of Frank's red hot and 1/2 tsp of cayenne pepper. The result was a sauce that hit you with sweet, then followed up with a pretty good burn. David loved it, and I thought it was pretty good too.
So, I fired the smoker up to 250 degrees (that's about as hot as I can get my smoker), and put the ribs on the smoke for 2 hours. I used St. Louis Style Spare Ribs. After two hours, I brought them inside and wrapped them in foil. Usually when I do the foil wrapping, I put a little cider vinegar and BBQ sauce on the ribs. Frankly, I didn't think this helped at all. After watching several episodes of BBQ Pit masters, I decided to try something I saw Johnny Trigg (the rib king) do. I put honey, brown sugar and butter on the ribs, then sealed up the foil and put them on the grill at 400 degrees. I let them go 1 hour and 15 minutes at 400 degrees...then tested them for tenderness. To test for tenderness, you pick the ribs up with tongs, and the ribs should bend about 90 degrees but not tear apart. The tenderness seemed about right, so I glazed the ribs with my sauce for 15 minutes and served them.
I have to say, these were the best ribs I've made, by far. The smoke flavor came through, with a nice smoke ring. The ribs were tender, but you could still leave a clear bite mark. The addition of the brown sugar, butter and honey in the foil wrap added a little extra sweetness that came through nicely. I'm really happy with the way these ribs turned out. I forgot to take a picture and now they are gone. Can't wait to make them again!
As an aside, I served the ribs with both my traditional sauce and a new spicy sauce that David requested. To make the spicy sauce, I simply made my traditional sauce, but I doubled the black pepper, then added 1 tsp red pepper flakes, 2 tsp of Frank's red hot and 1/2 tsp of cayenne pepper. The result was a sauce that hit you with sweet, then followed up with a pretty good burn. David loved it, and I thought it was pretty good too.
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