Ribs

Gumbo is turned in, fajitas just taken; and this may be my turn in ribs! You have to wait and slice them to determine which to turn in!!!

OK, they were turned in at 2:15 today!  Some of the rules, you want them tender but not fall off the bone tender.  You have to be able to take a bite and like see the bite mark, and the bone should glisten...really that's the word.  You slice close to the bone on one side and that leaves the other side meaty, you don't want "wet" ribs so the glaze is just to be shiny but not wet.  And those are just a few!  I couldn't have done it with out Chris (he helped me get the membranes off of 9 racks of ribs, actually he did them all), and Kelly who helped wrap then put them in the cooker, and Phil for slicing them.  I only determined the rub and glaze, and made both of those items....Pressure!!!

Cooks choice was Friday night, but results for that is also Sunday.  I was Ricks assistant and made his drink, starter, side and dessert he did a stuff pork loin.  Since we have 2 spots rented we had to Cooks Choice and Gary made it, I did his drink a Sangria (steph better recipe this time), and he made spicy shrimp and avocado, then his main course was a crab cake, Edith made a molten chocolate cake in the microwave.  I have NO idea how they judge that, everyone makes something so different!  Waiting till Sunday!