Outback

[Highway Star]

Gotta be careful ordering ribs "out" because some places just open a cryovac pack (with bbq sauce in it) and just mark them on the char-broiler, then serve.

Ribs are one of the items that I won't pay (and risk being disappointed) someone else to make for me.

[Hank70SS]

Originally Posted by Highway Star

Gotta be careful ordering ribs "out" because some places just open a cryovac pack (with bbq sauce in it) and just mark them on the char-broiler, then serve.

Ribs are one of the items that I won't pay (and risk being disappointed) someone else to make for me.

I hear you, I seldom order a steak, or ribs out, I can cook those. I won't order spaghetti out either, I like the way Lynda makes it. I try things we can't or don't cook at home. Of course for you that would leave out just about everything.

We did go out to dinner Saturday. My great aunt took us out after I replaced her kitchen faucet. Had lake perch, very good, frog legs, also very good, shrimp, that was pretty good too. Wish we had a good seafood restaurant like that near us.

[Hank70SS]

Cut some ribs up around 9 this morning. Put the seasoning and Sweet Baby Ray's bbq sauce on them. They've been sitting in the fridge since then. Time for a shower, awful muggy here today, then pop them in the oven for a few hours then to the grill.

Going to the east side tomorrow. My great aunt's 98th birthday, my uncle's birthday, Lynda's birthday and my birthday are all in June. Hope we're going back to the place I mentioned with the lake perch, frog legs and shrimp.

[Highway Star]

Lake Perch...

The only perch I have caught are a light greenish color with dark green stripes down their sides from the top, and orange-ish pectoral fins. We called the bigger ones Jack Perch. I have caught them in lakes and rivers, though.

Is that what you're talking about? They are so sweet and delicious.

[Hank70SS]

Originally Posted by Highway Star

Lake Perch...

The only perch I have caught are a light greenish color with dark green stripes down their sides from the top, and orange-ish pectoral fins. We called the bigger ones Jack Perch. I have caught them in lakes and rivers, though.

Is that what you're talking about? They are so sweet and delicious.

That's the ones. Same family as walleye and pickerel. All very mild, even cooked with the skin on they don't have a strong fish taste. Being from MI I've been eating them my whole life. There are good ocean fish, halibut is one of my favorites, but I really prefer lake fish.