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Thread: Food WAR!

  1. #1
    Steve B Guest

    Default Food WAR!

    I will try to use the proper terms here for the purists. What I am looking
    for is help and recipes.

    I used to grill pork ribs. Just grill them with no preparation. They were
    dry.

    Then I parboiled them, then browned them on a grill, then slathered them
    with sauce over low heat. Much better.

    Last Thursday, instead of Chicken Francais, I was given a big frozen block
    of pork shoulder strips, and informed THAT was what we were having for
    dinner, TYVM. They were huge, but very meaty. Little fat.

    I boiled them a bit with spices, then added some sauce for the last five
    minutes. I drained all that, and then put half a bottle of sauce in and
    stirred. Let it all set for about six hours.

    Took the pieces, put them on a cookie sheet, covered with aluminum foil, and
    cooked at 300 for an hour, then bumped it to 350 after turning them. They
    were tasty and tender and everyone liked them.

    I want to learn how to cook them using a rub, then either finishing them in
    the oven, or on the grill.

    Rub recipes and procedures appreciated.

    Notice I never said the B word the whole time. I made that mistake one
    time, and thought I'd never hear the end of it. Okay I'll use it once .....
    barbecue sauce. There

    Thanks.

    Steve



  2. #2
    Dave Smith Guest

    Default Re: Food WAR!

    Steve B wrote:
    > I will try to use the proper terms here for the purists. What I am looking
    > for is help and recipes.
    >
    > I used to grill pork ribs. Just grill them with no preparation. They were
    > dry.
    >
    > Then I parboiled them, then browned them on a grill, then slathered them
    > with sauce over low heat. Much better.
    >
    > Last Thursday, instead of Chicken Francais, I was given a big frozen block
    > of pork shoulder strips, and informed THAT was what we were having for
    > dinner, TYVM. They were huge, but very meaty. Little fat.
    >
    > I boiled them a bit with spices, then added some sauce for the last five
    > minutes. I drained all that, and then put half a bottle of sauce in and
    > stirred. Let it all set for about six hours.
    >
    > Took the pieces, put them on a cookie sheet, covered with aluminum foil, and
    > cooked at 300 for an hour, then bumped it to 350 after turning them. They
    > were tasty and tender and everyone liked them.
    >
    > I want to learn how to cook them using a rub, then either finishing them in
    > the oven, or on the grill.
    >
    > Rub recipes and procedures appreciated.
    >
    > Notice I never said the B word the whole time. I made that mistake one
    > time, and thought I'd never hear the end of it. Okay I'll use it once .....
    > barbecue sauce. There
    >




    I rub them with lots of salt,some pepper and a little garlic powder,
    then put them in a baking pan sealed with aluminum foil and cook them at
    300 degrees for about an hour and half, by which time they are nice and
    tender. Then I take off the top, drain the liquid and finish them off in
    the oven or on a grill with sauce.

  3. #3
    piedmont Guest

    Default Re: Food WAR!

    On 3/7/2010 11:56 AM, Steve B wrote:
    > I will try to use the proper terms here for the purists. What I am looking
    > for is help and recipes.
    >
    > I used to grill pork ribs. Just grill them with no preparation. They were
    > dry.
    >
    > Then I parboiled them, then browned them on a grill, then slathered them
    > with sauce over low heat. Much better.
    >
    > Last Thursday, instead of Chicken Francais, I was given a big frozen block
    > of pork shoulder strips, and informed THAT was what we were having for
    > dinner, TYVM. They were huge, but very meaty. Little fat.
    >
    > I boiled them a bit with spices, then added some sauce for the last five
    > minutes. I drained all that, and then put half a bottle of sauce in and
    > stirred. Let it all set for about six hours.
    >
    > Took the pieces, put them on a cookie sheet, covered with aluminum foil, and
    > cooked at 300 for an hour, then bumped it to 350 after turning them. They
    > were tasty and tender and everyone liked them.
    >
    > I want to learn how to cook them using a rub, then either finishing them in
    > the oven, or on the grill.
    >
    > Rub recipes and procedures appreciated.
    >
    > Notice I never said the B word the whole time. I made that mistake one
    > time, and thought I'd never hear the end of it. Okay I'll use it once .....
    > barbecue sauce. There
    >
    > Thanks.
    >
    > Steve
    >
    >

    Go here, http://sites.google.com/site/thepracticalbbqr/links, click on
    bbq faq.

    --
    regards, mike
    piedmont, The Practical BBQ'r
    http://sites.google.com/site/thepracticalbbqr/
    (mawil55)

  4. #4
    sf Guest

    Default Re: Food WAR!

    On Sun, 7 Mar 2010 08:56:14 -0800, "Steve B"
    <[email protected]> wrote:

    > Notice I never said the B word the whole time. I made that mistake one
    > time, and thought I'd never hear the end of it. Okay I'll use it once .....
    > barbecue sauce. There


    But you said the "other" b word when you said you... *boiled* the
    ribs!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  5. #5
    Lou Decruss Guest

    Default Re: Food WAR!

    On Sun, 7 Mar 2010 08:56:14 -0800, "Steve B"
    <[email protected]> wrote:

    >I will try to use the proper terms here for the purists. What I am looking
    >for is help and recipes.
    >
    >I used to grill pork ribs. Just grill them with no preparation. They were
    >dry.
    >
    >Then I parboiled them, then browned them on a grill, then slathered them
    >with sauce over low heat. Much better.
    >
    >Last Thursday, instead of Chicken Francais, I was given a big frozen block
    >of pork shoulder strips, and informed THAT was what we were having for
    >dinner, TYVM. They were huge, but very meaty. Little fat.
    >
    >I boiled them a bit with spices, then added some sauce for the last five
    >minutes. I drained all that, and then put half a bottle of sauce in and
    >stirred. Let it all set for about six hours.
    >
    >Took the pieces, put them on a cookie sheet, covered with aluminum foil, and
    >cooked at 300 for an hour, then bumped it to 350 after turning them. They
    >were tasty and tender and everyone liked them.
    >
    >I want to learn how to cook them using a rub, then either finishing them in
    >the oven, or on the grill.
    >
    >Rub recipes and procedures appreciated.
    >
    >Notice I never said the B word the whole time. I made that mistake one
    >time, and thought I'd never hear the end of it. Okay I'll use it once .....
    >barbecue sauce. There


    The B word isn't the sauce it's boiling. It's sounds like what you
    cooked were actually country ribs. I've never been impressed with
    them grilled, smoked or oven baked. I do those in a crockpot and
    they're great but not Q. I'd look at the link piedmont posted and
    learn how to do them low and slow and you can cheat from there.

    Lou

  6. #6
    brooklyn1 Guest

    Default Re: Food WAR!

    "Steve B" wrote:
    >
    >What I am looking for is help and recipes.
    >
    >I used to grill pork ribs. Just grill them with no preparation. They were
    >dry.


    Cooked too long at too high a temperature will make any meat dry.

    >Then I parboiled them, then browned them on a grill, then slathered them
    >with sauce over low heat. Much better.



    Much better than what, eating ****?

    Parboiling any fresh meat causes it to become tough by siezing its
    proteins.... either do a full braise or keep meat out of hot water...
    even when braising the liquid should never come to a full boil.

    Ribs have to be the easiest meat to grill. you don't need to concern
    yourself with degree of rareness... just long and slow... when the
    meat just begins to slip from the bone it's done.

    Marinated three days:
    http://i47.tinypic.com/ix5fk2.jpg

    Almost:
    http://i48.tinypic.com/307rm7t.jpg

    Poifect:
    http://i49.tinypic.com/5132na.jpg

    Best ribs you never ate:
    http://i45.tinypic.com/e6ao9x.jpg

    No ribs for yoose:
    http://i49.tinypic.com/2a7zr74.jpg

    Amazing the lengths folks will go for my ribs:
    http://i49.tinypic.com/29fsgmh.jpg




  7. #7
    Ed Pawlowski Guest

    Default Re: Food WAR!



    "Lou Decruss" <[email protected]> wrote
    > It's sounds like what you
    > cooked were actually country ribs. I've never been impressed with
    > them grilled, smoked or oven baked. I do those in a crockpot and
    > they're great but not Q. I'd look at the link piedmont posted and
    > learn how to do them low and slow and you can cheat from there.
    >
    > Lou


    Agree on two out of three. I smoke them all the time. Tender and tasty. No
    cause needed. Maybe you just have to refine how you do it.


  8. #8
    Dave Bugg Guest

    Default Re: Food WAR!

    Ed Pawlowski wrote:
    > "Lou Decruss" <[email protected]> wrote
    >> It's sounds like what you
    >> cooked were actually country ribs. I've never been impressed with
    >> them grilled, smoked or oven baked. I do those in a crockpot and
    >> they're great but not Q. I'd look at the link piedmont posted and
    >> learn how to do them low and slow and you can cheat from there.
    >>
    >> Lou

    >
    > Agree on two out of three. I smoke them all the time. Tender and
    > tasty. No cause needed. Maybe you just have to refine how you do it.


    Yup. I do 'em just like I would do a pork butt. They turn out great and take
    less time than the entire butt would do if not cut into strips of country
    'ribs'.
    --
    Dave
    What is best in life? "To crush your enemies, see them driven before
    you, and to hear the lamentation of the women." -- Conan



  9. #9
    Lou Decruss Guest

    Default Re: Food WAR!

    On Sun, 7 Mar 2010 15:55:06 -0500, "Ed Pawlowski" <[email protected]>
    wrote:

    >
    >
    >"Lou Decruss" <[email protected]> wrote
    >> It's sounds like what you
    >> cooked were actually country ribs. I've never been impressed with
    >> them grilled, smoked or oven baked. I do those in a crockpot and
    >> they're great but not Q. I'd look at the link piedmont posted and
    >> learn how to do them low and slow and you can cheat from there.
    >>
    >> Lou

    >
    >Agree on two out of three. I smoke them all the time. Tender and tasty. No
    >cause needed. Maybe you just have to refine how you do it.


    I guess I could but I like them so much I just smoke real ribs and
    butts. Jill posted a marinade years ago and I like it. I just toss
    the whole thing in the slow cooker and let it go and serve over rice
    with stir fried veggies. It's always a hit.

    Lou


  10. #10
    Dimitri Guest

    Default Re: Food WAR!


    "Steve B" <[email protected]> wrote in message
    news:[email protected]..
    >I will try to use the proper terms here for the purists. What I am looking
    >for is help and recipes.
    >
    > I used to grill pork ribs. Just grill them with no preparation. They
    > were dry.
    >
    > Then I parboiled them, then browned them on a grill, then slathered them
    > with sauce over low heat. Much better.
    >
    > Last Thursday, instead of Chicken Francais, I was given a big frozen block
    > of pork shoulder strips, and informed THAT was what we were having for
    > dinner, TYVM. They were huge, but very meaty. Little fat.
    >
    > I boiled them a bit with spices, then added some sauce for the last five
    > minutes. I drained all that, and then put half a bottle of sauce in and
    > stirred. Let it all set for about six hours.
    >
    > Took the pieces, put them on a cookie sheet, covered with aluminum foil,
    > and cooked at 300 for an hour, then bumped it to 350 after turning them.
    > They were tasty and tender and everyone liked them.
    >
    > I want to learn how to cook them using a rub, then either finishing them
    > in the oven, or on the grill.
    >
    > Rub recipes and procedures appreciated.
    >
    > Notice I never said the B word the whole time. I made that mistake one
    > time, and thought I'd never hear the end of it. Okay I'll use it once
    > ..... barbecue sauce. There
    >
    > Thanks.
    >
    > Steve



    IMHO there is only one trick/secret to cooking pork ribs be they shoulder or
    back or belly.

    And the answer is: Low & slow. 250 to 275 for hours and then brown under
    higher heat if you must.


    --
    Dimitri

    Searing

    http://kitchenguide.wordpress.com.


  11. #11
    Sqwertz Guest

    Default Re: Food WAR!

    On Sun, 7 Mar 2010 08:56:14 -0800, Steve B wrote:

    > I used to grill pork ribs. Just grill them with no preparation. They were
    > dry.
    >
    > Then I parboiled them, then browned them on a grill, then slathered them
    > with sauce over low heat. Much better.


    This troll used to get more mileage in alt.food.barbecue. But the
    days of Moosie are over.

    -sw

  12. #12
    Sqwertz Guest

    Default Re: Food WAR!

    On Sun, 07 Mar 2010 13:09:58 -0500, piedmont wrote:

    > Go here, http://sites.google.com/site/thepracticalbbqr/links, click on
    > bbq faq.


    I don't think that's what he's after.

    -sw

  13. #13
    Sqwertz Guest

    Default Re: Food WAR!

    On Sun, 07 Mar 2010 13:00:31 -0600, Lou Decruss wrote:

    > The B word isn't the sauce it's boiling. It's sounds like what you
    > cooked were actually country ribs. I've never been impressed with
    > them grilled, smoked or oven baked. I do those in a crockpot and
    > they're great but not Q. I'd look at the link piedmont posted and
    > learn how to do them low and slow and you can cheat from there.


    The best use for country ribs (from the butt) are slow cooked in
    sauerkraut with halved potatoes (skin on).

    -sw

  14. #14
    Omelet Guest

    Default Re: Food WAR!

    In article <[email protected]>,
    brooklyn1 <[email protected]> wrote:

    > Ribs have to be the easiest meat to grill. you don't need to concern
    > yourself with degree of rareness... just long and slow... when the
    > meat just begins to slip from the bone it's done.
    >
    > Marinated three days:
    > http://i47.tinypic.com/ix5fk2.jpg
    >
    > Almost:
    > http://i48.tinypic.com/307rm7t.jpg
    >
    > Poifect:
    > http://i49.tinypic.com/5132na.jpg
    >
    > Best ribs you never ate:
    > http://i45.tinypic.com/e6ao9x.jpg


    Those look wonderful. :-)
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  15. #15
    Lou Decruss Guest

    Default Re: Food WAR!

    On Sun, 7 Mar 2010 15:35:24 -0600, Sqwertz <[email protected]>
    wrote:

    >On Sun, 07 Mar 2010 13:00:31 -0600, Lou Decruss wrote:
    >
    >> The B word isn't the sauce it's boiling. It's sounds like what you
    >> cooked were actually country ribs. I've never been impressed with
    >> them grilled, smoked or oven baked. I do those in a crockpot and
    >> they're great but not Q. I'd look at the link piedmont posted and
    >> learn how to do them low and slow and you can cheat from there.

    >
    >The best use for country ribs (from the butt) are slow cooked in
    >sauerkraut with halved potatoes (skin on).


    I've done that too and it's great. Obviously others don't agree but I
    don't like them as Q. They're dry before they're tender. I find them
    much better with moist heat.

    Lou

  16. #16
    Omelet Guest

    Default Re: Food WAR!

    In article <[email protected]>,
    Lou Decruss <[email protected]> wrote:

    > On Sun, 7 Mar 2010 15:35:24 -0600, Sqwertz <[email protected]>
    > wrote:
    >
    > >On Sun, 07 Mar 2010 13:00:31 -0600, Lou Decruss wrote:
    > >
    > >> The B word isn't the sauce it's boiling. It's sounds like what you
    > >> cooked were actually country ribs. I've never been impressed with
    > >> them grilled, smoked or oven baked. I do those in a crockpot and
    > >> they're great but not Q. I'd look at the link piedmont posted and
    > >> learn how to do them low and slow and you can cheat from there.

    > >
    > >The best use for country ribs (from the butt) are slow cooked in
    > >sauerkraut with halved potatoes (skin on).

    >
    > I've done that too and it's great. Obviously others don't agree but I
    > don't like them as Q. They're dry before they're tender. I find them
    > much better with moist heat.
    >
    > Lou


    I wonder if putting a large pan of water in the 'Q would help?
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    recfoodrecipes@yahoo[email protected]
    Subscribe: [email protected]

  17. #17
    Steve B Guest

    Default Re: Food WAR!


    "Lou Decruss" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 7 Mar 2010 15:55:06 -0500, "Ed Pawlowski" <[email protected]>
    > wrote:
    >
    >>
    >>
    >>"Lou Decruss" <[email protected]> wrote
    >>> It's sounds like what you
    >>> cooked were actually country ribs. I've never been impressed with
    >>> them grilled, smoked or oven baked. I do those in a crockpot and
    >>> they're great but not Q. I'd look at the link piedmont posted and
    >>> learn how to do them low and slow and you can cheat from there.
    >>>
    >>> Lou

    >>
    >>Agree on two out of three. I smoke them all the time. Tender and tasty.
    >>No
    >>cause needed. Maybe you just have to refine how you do it.

    >
    > I guess I could but I like them so much I just smoke real ribs and
    > butts. Jill posted a marinade years ago and I like it. I just toss
    > the whole thing in the slow cooker and let it go and serve over rice
    > with stir fried veggies. It's always a hit.
    >
    > Lou


    I like the pork sirloin roast in a Dutch oven with vegetables and gravy. I
    got a real deal on the last sirloins I got. They were long enough to get
    three roasts out of nearly the size of two grapefruit each. I bought the
    three they had. Dirt cheap. Might vary it and do one with bbq sauce.

    Steve



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