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Any good barbecuers here?
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 RE: Any good barbecuers here?
August 7, 2018 at 6:55 pm
(This post was last modified: August 7, 2018 at 7:00 pm by Brian37.)
You guys are incorrigible.
 Hey, in all seriousness, I've heard suggestions with any meat, to soak it in rootbeer over night. Any truth to that other than flavor? RE: Any good barbecuers here?
August 7, 2018 at 7:03 pm
(This post was last modified: August 7, 2018 at 7:04 pm by The Grand Nudger.)
The dye helps with presentation, the liquid acts as a marinade. I baste turkeys with coke.
It's hard to keep em down on the grill when they're zooted..but, you know, wurf.
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(August 7, 2018 at 7:03 pm)Khemikal Wrote: The dye helps with presentation, the liquid acts as a marinade. I baste turkeys with coke. No, I am not just talking about flavor, I am talking about pre prep, anything besides getting the membrane off. Part of my question was answered. Time and low temp. I am talking about prep that can make the pork more "fall off the bone". Is there something besides brut force to get the membrane off? Make it easier to remove it? RE: Any good barbecuers here?
August 7, 2018 at 7:13 pm
(This post was last modified: August 7, 2018 at 7:14 pm by The Grand Nudger.)
Letting the ribs sit overnight in -anything- will change the flavor. I've never done rootbeer..but I can vouch for coffee.
You -could- brine it, but packaged ribs usually are. As for the membrane, find a good brand or producer. The problem is when they use cheap wire hook racks and overload the conveyor. The little rips and tears are traction damage. Beyond that, gentle but constant pressure in the direction it naturally wants to peel with a wide grip. I get my thumbs under it, so that the fleshy ball is between the meat and the membrane..and lift with the rest of the side of my thumbs in an outward sliding motion. Like opening a butterfly, or other things.
I am the Infantry. I am my country’s strength in war, her deterrent in peace. I am the heart of the fight… wherever, whenever. I carry America’s faith and honor against her enemies. I am the Queen of Battle. I am what my country expects me to be, the best trained Soldier in the world. In the race for victory, I am swift, determined, and courageous, armed with a fierce will to win. Never will I fail my country’s trust. Always I fight on…through the foe, to the objective, to triumph overall. If necessary, I will fight to my death. By my steadfast courage, I have won more than 200 years of freedom. I yield not to weakness, to hunger, to cowardice, to fatigue, to superior odds, For I am mentally tough, physically strong, and morally straight. I forsake not, my country, my mission, my comrades, my sacred duty. I am relentless. I am always there, now and forever. I AM THE INFANTRY! FOLLOW ME!
Back in the 60s mom would parboil ribs prior to barbecuing them. I have no idea where the recipe is. The actual cut of rib was different too, gobs of meat, and they were fall apart delicious.
IIRC, another oddity in the recipe was the barbecue sauce. It looked and tasted like there were tomatoes in it. There wasn't!! The granting of a pardon is an imputation of guilt, and the acceptance a confession of it.
Mix barbeque sauce and hot sauce half and half. Put ribs in a deep enough pan to cover them with the sauce mix. Bake at 225 degrees 6-8 hours until tender. Char them over the grill and cover with more BBQ sauce.
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 (August 7, 2018 at 7:14 pm)vorlon13 Wrote: Back in the 60s mom would parboil ribs prior to barbecuing them. I have no idea where the recipe is. The actual cut of rib was different too, gobs of meat, and they were fall apart delicious. Same here. Or throw them in a pressure cooker for about 20 min then finish them off on the grill or in the oven.
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 RE: Any good barbecuers here?
August 7, 2018 at 8:32 pm
(This post was last modified: August 7, 2018 at 8:34 pm by Mermaid.)
Low and slow is the key. 300 for 3 hours or more. It's better to grill them at the end so they char, but you can get a similar effect with a broiler.
(August 7, 2018 at 7:07 pm)Brian37 Wrote:(August 7, 2018 at 7:03 pm)Khemikal Wrote: The dye helps with presentation, the liquid acts as a marinade. I baste turkeys with coke. I will put a dry rub on them the night before and cover with foil and refrigerate. In the dry rub: Salt, pepper, garlic powder, onion powder, cumin and brown sugar.
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