Foodies BS Thread.

Y do I always make the mistake of looking at this thread when im hungry, and at work so I cant do anything about it...

 

Also,
Went to my friends house last night for a BBQ since I work today and tomorrow.

His wife made these baked beans that were awesome! They were Bushes Honey baked beans.. But she took them a step further... First she cooked some Jimmy Dean Spicy sausage and the put the beans in, simple but very very good!!

 

Its had a good kick, I would prob use mild if I made it. but it reminds me of something my cousin makes, she calls them rancho beans, it has meat, onions, and some other stuff.... soooo good as well lol

 

how do you all get that nice crust or bark on bbq ribs?

 

Two temp cooking.

Cook them long, low and slow to soften and get done, then flash with higher heat either on the grill or under the broiler with a glaze/sauce to caramelize and give awesome flavor.

I'm actually making ribs right now in the oven. Scandalous, I know, on this grilling weekend of all, but I'll have some pics with a writeup done later tonight

 

A good rub first and let it set up good before cooking. Let the ribs cook good before starting to lay on the BBQ sauce in thin layers until it builds up and gets a crust.

 

I cook mine in the oven too. Rubbed then wrapped in Saran Wrap then foil and in the oven low and slow. Let them cool, I know. Unwrap and on the grill for basting with sauce.

 

well that's what I did today cooked them in the oven. I am gonna try the high heat on the grill and see what happens

 

OK, here goes.

The butcher at the BJs here is really good. He breaks the pork ribs down and cryovacs them in 7-8 lb racks. I usually buy a couple of these and halve them for freezing, as 3.5-4lbs feeds the three of us just about perfectly.



So, I start with the rub:

8 tbsp brown sugar, packed
3 tbsp kosher salt
1.5 tsp chili powder
1 tsp old bay
.5 tsp black pepper

I whisk this up and use all of it. Slather it on both sides, and don't miss the edges.



Large cookie sheet, heavy duty (or double-layered normal) aluminum foil, shiny side out. Made a big metallic coccoon.



Slap it in the chill chest. I usually say at least two hours to do its thing.



Then, I make my braising liquid.

1 cup beef stock
.5 cup white wine
2 tbsp honey
1 tbsp worcestershire

and about a quarter cup of whatever BBQ sauce you like

I also throw in 2 or 3 cloves of fresh pressed garlic, because reasons.



Nuke it for about two to three mins to get it hot, stir it up and dump it into the foil. Crimp the whole mess tightly, slosh the thing about a bit to evenly distribute the liquid inside.

Slam it into a ~225ish oven for around 2.5ish hours. I turn/slosh once in the middle cause I have an old shitty oven that kinda heats unevenly at times.



Now, once that time has passed, you can do one of two things. One, dump out the braising liquid and reduce it on the stovetop, then use that to coat the ribs and hit with the broiler.



BUT I can't do that tonight, the wife can't abide the heat in that liquid, the chili powder is just a bit too much for her.

SO! Plan B.



Take the braised ribs, cut them down with the shears into two-rib chunks, and paint with a thin coating of BBQ sauce. Under the broiler two mins. Another coat of sauce. Two mins.







Here's between coats two and three:



And after the third coat, you have a nice sticky nummy goodness. Simple new potatoes sliced up as a side and ribs are served!



And you can do this any time of year without lighting the grill!

 

Going to grill ribs tomorrow for dinner. Yours look yummy.

 

Lookin' good Xaks!

 

Looks good Xaks. I do the same thing (well sometimes. Usually the grill). I saw this on an Alton Brown episode and tried it because I always have to try everything Elton shows me.
Even though I prefer the grill or smoker, just because..., I have to say that this braised method produces the moistest ribs.

 

Yup. He was the inspiration for mine. That, and my dad was bitchin' that he couldn't make ribs half the year in Wisconsin, so I wanted to make a recipe he could follow and have all year.

I'll also say, though, that unless you've got a proper smoker and can go a full, long run with it, the braising gives the best flavor depth. Using the above I can get a really, really nice heat + flavor all the way through the meat, rather than "just" on the surface with a normal grill + BBQ sauce.

 

So.

Uhm.

My wife gets volunteered to help her friend 'clean up the yard'. I won't go into the details. Power equipment and pickups trucks with trailers ended up getting involved.

Anyhow, so, as a result of said cleanup, allow me to present some items in my kitchen.




And, I guess....now what? What I know about real honey and honeycomb you could carve on the head of a pin and leave room for the lords' prayer.

 

Nice Xaks! I used some honey in our dinner tonite. Tried something different, honey mustard kielbasa.

 

Nice looking meal Dennis! ^^^

 

I love this show! lol I also have 3 of his cook books that my x bought me... I just cant find them tho. lol

 

Good lookin' BBQ up there!

 

Yes, I like how he explains the reasons behind using certain methods, ingredients, temperatures etc. I don't really use recipes, but if you understand the reason for certain items in recipes, it is so much easier to make up your own, so I scan through his recipes to get ideas and understanding of the processes, and then adjust them to my taste.