have you ever used this secret ingrediant?

[desi]

every year i go to the elvis fest in ypsilanti michigan. they
always have some really good bbq there. anyway, about 2
years ago we had some of the best spareribs ever. at around
9 or 10 p.m. i go up to the food strip and everyone is shuttin'
things down and getting rid of the last of the food. the rib guys
are still kickin em out at that point. i ask one guy off to the side,
"what's the secret?".....he looks at me long and hard and says
"orange juice" that's it. he said "you didn't here that from me"
& he walked away. anyone here know how to incorporate that
into spareribs?

[redneck cooker]

Are you married to Lucy??? You got sum splaining to do for us!!! Welcome to the madness...:D

[HFD26]

He lied to ya desi. If they cough it up the first time, they be trying to throw ya off. Truth be known he was using Texas Wild or Original rub he got from Bill. Welcome to the forum. :)

[Grumpy Gator]

Yeah... be very careful when comp teams tell you their "secret ingredient"... :lol:

You're lucky they didn't tell you their secret ingredient was some over the counter cough syrup... hey! that might work!

Robitussin Ribs! :shock:

[desi]

they were the only bbq'rs there. no comp or anything, just food.
the rest of the row was pizza and stuff. after i told my friend
what the guy said, he walks up to the other guy by the finishing
grill, gets 5 more bones and says o.j. huh? and the guy says "who
told you that"? made me think that there was something to it, only
cause he was mildly upset at my friend knowing something maybe
he shouldn't have? anyway, no biggie. thanks!

[texasbill]

Sure I have used orange juice and then topped that with Texas BBQ Rub. Did just fine. Also used pinapple juice, worchestershire, coke, beer, Dr. Pepper, Big Red, root beer, and the list goes on and on. Just play with it and see how you like it. Warning it is an acid and letting it sit on the ribs to long can cause the meat to change consistency.

Bill

[desi]

thanks bill! just gotta 2lb bag of texas bbq rub. can't
wait! gonna do them straight up with worchestershire
and the rub at 200-210. glad to be part of the forum.

[vinman]

I know a guy that uses orange and pineapple juice on his ribs and chicken. He drowns them in the juice and bakes them until they are real tender. Then he finishes them with BBQ in the oven :shock:
Surprisingly enough, he sells a ton of them.
I think he got that recipe from the state up north by the way.

[Woodman]

He could have been talking about using it in his sauce. Alot of folks use fruit juice, or some type of soda pop,(I use Dr Pepper) in their sauce. You will find, that there rarely is "one" secret ingredient. If I had to identify one secret ingredient in mine, it would be Texas Pepper Jelly Pineapple Habanero . If you used Mandarin Orange Texas Pepper Jelly, I would think it would be just like using OJ. I never add juice to the foil because, the ribs seem to provide enough of their own! I usually add that natural juice/fat baci into the sauce I intend to douse them in later! WM

[WBC]

Sure I have used orange juice and then topped that with Texas BBQ Rub. Did just fine. Also used pinapple juice, worchestershire, coke, beer, Dr. Pepper, Big Red, root beer, and the list goes on and on. Just play with it and see how you like it. Warning it is an acid and letting it sit on the ribs to long can cause the meat to change consistency.

Bill

Don't forget my favourite; Shiner Bock. A hearty flavour that sprouts hair from the chest. Especially good on those Bison briskets.

[Zeeman]

thanks bill! just gotta 2lb bag of texas bbq rub. can't
wait! gonna do them straight up with worchestershire
and the rub at 200-210. glad to be part of the forum.

Back yard or comps, that's all you need. Save the OJ for breakfast.
z

[vinman]

Don't forget my favourite; Shiner Bock. A hearty flavour that sprouts hair from the chest. Especially good on those Bison briskets.
Did you become Canadian recently? Or is it European the way you're spelling things...I dunnow :rolleyes:
Isn't that considered alcohol abuse? I think Mr. Spoetzl might be mad if he heard you were slathering buffalo with his fine brew.

[TexLaw]

You could put orange juice in a sauce, spray, or brine. I've brined pork loin in an orange juice brine with good results. I imagine ribs would do well, too.


TL

[david brace]

Don't forget my favourite; Shiner Bock. A hearty flavour that sprouts hair from the chest. Especially good on those Bison briskets.

...:shock: :shock: ...that's Fer-ner spelling :shock: :shock:

[Papa Tom]

Dump the Chinese spell checker Blake......

[ezgoin]

Dump the Chinese spell checker Blake......

Off thread, but back before the Air Force upped all our computer security, I would wait until my boss went home. Then I'd get on his computer and change all the drivers to German. He was a great one for letters and memos, and he would have hell when he hit spell check.

Our network administrator would chew him out for messing with the setup on his computer, and he never did figure out how it was happening.

[vinman]

Off thread, but back before the Air Force upped all our computer security, I would wait until my boss went home. Then I'd get on his computer and change all the drivers to German. He was a great one for letters and memos, and he would have hell when he hit spell check.

Our network administrator would chew him out for messing with the setup on his computer, and he never did figure out how it was happening.

*Note to self*
Never get into a "mess with EZgoin'" contest.:idea:

[Papa Tom]

Back when once I was in class learning a new computer (for field support) that was still in development. We were on the graveyard shift and the instructor was trying to quit smoking while trying to stay ahead of the students on the system. Well I hacked in and kept changing the text for error messages, he went nuts trying to figure out what the heck was going on, hell he could never duplicate an error. Did things like when trying to set the real time clock it would give a message " Setting clock to base 12 is not acceptable, clock must always be set to base 10".

[ezgoin]

Papa Tom,

The guy who was my boss, was forced to retire as of today. He had a large problem with the bottle (which I hope my pranks didn't add to). He was caught coming through the main gate at base with an open beer back in January. He's been on leave ever since. Hopefully rehab will help.

He used to come in in the morning, read the funerals for the day, and tell his boss he had a funeral to go to. It gave him extra time to get a buzz.

God's honest truth. I called him once, and told him I was with the phone company, and that we had a problem with static on the lines because of dust. I said we would have to blow out the lines and to let everyone know that if a phone rang, not to answer it until we were finished or it would spread dust thoughout the office. I then had a guy upstairs start calling all our numbers one after the other.

He spent the next thirty minutes making sure no one answered a phone if it rang. Just saying it once was not enough. Everytime a phone rang he would run up and say not to answer it or you'd have to clean up the mess.

Really no Mensa material.

[TexLaw]

Did you add that extra twist and tell him that you would call to let him know when you were done blowing out the lines?


TL

[Rennie]

We use a cup of 101 wild trukey in our sop on briskets. cant tell you the rest would have to kill ya.

Rennie

[vinman]

Hey Rennie, I'll be right up the road from you this weekend.
Going to a crawfish boil at Canyon Lake.
Probably hit the Rudy's by you on Saturday or Sunday because I'm out of "sause". Unless you'd like to give me that mop recipe :rolleyes: