Recent content by Oscar

Saturday I'll be smoking pork for about 20 volunteers at a non-profit I am associated with. The menu is mostly potluck, but I'm cooking three racks of baby backs (about 10 lbs total), and about 4 lbs of country ribs. I've never had so much meat going at once. Should I put the country ribs on...

Novice question here: Am I the only one who struggles getting the thin skin off the bone side of the pork ribs? I've done ribs three times, and the first time I managed to peel off very thin, slippery film off the meat, but it was really hard to hang onto, and really stuck on. I can't recall...

I'm having great fun with my #2. I have some vacuum-packed and frozen ribs in the fridge thawing. How do I reheat them without having them be overcooked? I tried the microwave on some country ribs, but I think I overdid it... -Tom

I'm drooling with anticipation of my #2 arriving next week. I have access to a lot of oysters here in S. Puget Sound, and am looking for oyster recipes. I saw one on this forum, any others out there? Thanks! -Tom