Joined: 10 Dec 2006 Posts: 52680 Location: Making a safety stop at 15 feet.
Posted: Sat Oct 06, 2018 4:39 pm Post subject:
Huey Lewis & The News wrote:
jodeke wrote:
Anybody par boil the meat before you barbecue? Don't put the sauce on while cooking, cooks the flavor of the sauce away? Dip it after meat is done?
>boil
>sauce
WHAT
_________________ You thought God was an architect, now you know
He’s something like a pipe bomb ready to blow
And everything you built that’s all for show
goes up in flames
In 24 frames
Joined: 15 Sep 2012 Posts: 29446 Location: La La Land
Posted: Sat Oct 06, 2018 5:15 pm Post subject:
governator wrote:
short ribs with premade Korean BBQ sauce from H-Mart, marinate overnight, 3-5 mins each side
A well marinated short rib is a meal for kings. I use a smoky and sweet BBQ marinade. _________________ "Every hurt is a lesson, and every lesson makes you better”
Joined: 17 Nov 2007 Posts: 67812 Location: In a world where admitting to not knowing something is considered a great way to learn.
Posted: Sun Oct 07, 2018 12:48 am Post subject:
For the WHAT. Don't knock it till you've tried it. At your next outing set aside a small portion of ribs, I use baby backs, and just dip them after cooking. You'll see you get the real taste of your sauce. If you don't par boil be sure to watch the heat of the coals. Keep them low and take your time slow cook, turn often and use quality meats.
By the By: I do both. I sauce some while cooking and dip some after. _________________ Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.
America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves.
Joined: 13 Jan 2002 Posts: 7931 Location: Lake Forest
Posted: Sun Oct 07, 2018 9:40 am Post subject:
For Grilling a steak: Olive Oil + Montreal. Preheat on max.
1) Sear 2 minutes on a side.
2) Turn off one side, open the lid to bring the temp down to about 400.
3) Indirect heat until done.
Joined: 10 Dec 2006 Posts: 52680 Location: Making a safety stop at 15 feet.
Posted: Tue Apr 16, 2019 5:56 pm Post subject:
Cutheon wrote:
Some of the best ribs I've ever had were boiled. Fat Matts in Atlanta - truly exceptional, in-n-out level lines at all times.
And those in line can rest assured that I won't make that line any longer. _________________ You thought God was an architect, now you know
He’s something like a pipe bomb ready to blow
And everything you built that’s all for show
goes up in flames
In 24 frames
Joined: 10 Jul 2009 Posts: 12192 Location: Bay Area
Posted: Tue Apr 16, 2019 6:13 pm Post subject:
DaMuleRules wrote:
Cutheon wrote:
Some of the best ribs I've ever had were boiled. Fat Matts in Atlanta - truly exceptional, in-n-out level lines at all times.
And those in line can rest assured that I won't make that line any longer.
You're missin' out, all I'm saying. I'll let Bourdain say it: Okay, barbecue snobs, food nerds: I know it's not real barbecue. I know there are better restaurants in Atlanta. But back the *** up ... [because] it makes me happy. It tastes good. You should eat here.
I have a rack of St. Louis Ribs (From Sprouts) I plan to BBQ on Friday... _________________ “Always remember... Rumors are carried by haters, spread by fools, and accepted by idiots.”
Some of the best ribs I've ever had were boiled. Fat Matts in Atlanta - truly exceptional, in-n-out level lines at all times.
bleh I had similar type ribs and do not like that at all.
You can get super tender/juicy ribs by smoking them very low and slow to the point where the meat is just falling off the bones... and they would have a much better smoke/flavor profile over par-boiling.
But I prefer my ribs to actually have a little bite and chew to them with a nice bark on the outside _________________ (bleep) Kawhi
Joined: 10 Dec 2006 Posts: 52680 Location: Making a safety stop at 15 feet.
Posted: Thu Apr 18, 2019 6:54 pm Post subject:
audioaxes wrote:
Cutheon wrote:
Some of the best ribs I've ever had were boiled. Fat Matts in Atlanta - truly exceptional, in-n-out level lines at all times.
bleh I had similar type ribs and do not like that at all.
You can get super tender/juicy ribs by smoking them very low and slow to the point where the meat is just falling off the bones... and they would have a much better smoke/flavor profile over par-boiling.
But I prefer my ribs to actually have a little bite and chew to them with a nice bark on the outside
Yep. Boiling may get you tenderness, but it won't get you juiciness (watery and juicy are two entirely different things), and you lose so much flavor . . . that's why sauce is needed.
Bottomline, if you need sauce or a ton of spices, you aren't getting the right cut of meat and/or you are cooking it wrong. _________________ You thought God was an architect, now you know
He’s something like a pipe bomb ready to blow
And everything you built that’s all for show
goes up in flames
In 24 frames
I have a gas weber grill. What else do I need if I want to do stuff like slow cook ribs or brisket that just melts? I just use mine now for the occasional steak, etc. _________________ KOBE
Joined: 14 Apr 2001 Posts: 144483 Location: The Gold Coast
Posted: Tue Sep 03, 2019 6:03 pm Post subject:
jonnybravo wrote:
I have a gas weber grill. What else do I need if I want to do stuff like slow cook ribs or brisket that just melts? I just use mine now for the occasional steak, etc.
You need more than one burner. I sear the meat for some color then turn off two of my 4 burners. I put the meat on the side with the burners off and use the other controllers to adjust the heat. I like 180-210 F for slow cooking. You can buy a smoker box pretty cheap if you want smoke flavor. Soak the chips in water then put them in the box over the flame. Put a small aluminum loaf pan with water on the smoke box to add moisture. _________________ RIP mom. 11-21-1933 to 6-14-2023.
Joined: 16 Jun 2005 Posts: 40345 Location: Dirty South
Posted: Wed Sep 04, 2019 5:05 am Post subject:
good thing she does not live in your neighborhood....
A vegan woman sued her neighbors for barbecuing in their backyard
Quote:
A vegan woman has filed a suit against her neighbors in the Australian supreme court after complaining about the smell of meat and fish emanating from their barbecues.
If I was to guess I'd say it doesn't matter. The idea of searing sealing-in the juices is a myth. MAYBE there's a little more chemical reaction that results in good things if you sear first, but I'd imagine that would be minimal as well.
Last weekend i did a hybrid of grilling and cast-iron butter basting. Started with one American Wagyu ribeye and two really thick prime fillets. Salt, pepper and a little olive oil for the sear on the grill, while at the same time I heated my cast iron pan on the grill. After the sear I tossed them in the cast iron with some butter and rosemary, then butter basted them until the insides got to 120. They came out fantastic.
Joined: 18 Dec 2015 Posts: 5234 Location: So what's the uh...topic of discussion?
Posted: Wed Sep 04, 2019 8:59 am Post subject:
LarryCoon wrote:
Huey Lewis & The News wrote:
what's better...sear first or reverse sear?
If I was to guess I'd say it doesn't matter. The idea of searing sealing-in the juices is a myth. MAYBE there's a little more chemical reaction that results in good things if you sear first, but I'd imagine that would be minimal as well.
Last weekend i did a hybrid of grilling and cast-iron butter basting. Started with one American Wagyu ribeye and two really thick prime fillets. Salt, pepper and a little olive oil for the sear on the grill, while at the same time I heated my cast iron pan on the grill. After the sear I tossed them in the cast iron with some butter and rosemary, then butter basted them until the insides got to 120. They came out fantastic.
That sounds fantastic...this is the exact method I had in mind, but with the oven instead of the grill. I finally got my skillet seasoned to where I'd feel comfortable using it for a nice piece of meat. I tried the reverse sear method: oven first at 250f, and then butter baste with herbs and garlic in the cast iron. Best steak I've ever made myself, which is bittersweet, because I've always preferred a 100% grilled steak. _________________ "All wars are civil wars, because all men are brothers."
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