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Post by Ardbeg... innit on Sept 8, 2008 5:08:50 GMT -6
Gary, if you are scamming for your own cooking show, you are off to a great start!
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Post by Ardbeg... innit on Sept 8, 2008 6:12:12 GMT -6
Another "how to" show?
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Post by Irish Stu on Sept 8, 2008 7:16:02 GMT -6
Here ya go Gaz, you can make cookery videos and upload them to here and maybe find culinary fame and fortune. Simon |
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Post by Irish Stu on Sept 8, 2008 7:21:36 GMT -6
I should have added... don't forget to post the links here when you've uploaded your videos.
Simon
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Post by ♥ COVID-19♥ on Sept 8, 2008 8:45:34 GMT -6
In Gary's case, it might be more like a "Where-To" show. |
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Post by ♥ COVID-19♥ on Sept 8, 2008 13:35:40 GMT -6
I'm having trouble getting a bulk rate on whores. I can give you my Frequent Fucker Number to get a discount when you call the Escort Service. Just try not to get rattled when they call you Mr. Spitzer. |
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Post by Ardbeg... innit on Sept 8, 2008 13:42:03 GMT -6
Volume discounts are getting rare these days Gary. Trig's offer seems like your best bet, but use the e-ticket, swiping the card is risky especially if you have to punch in your PIN.
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Post by ♥ COVID-19♥ on Sept 8, 2008 13:48:31 GMT -6
And remember: no more than 3 ounces of fluids on board.
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Post by ♥ COVID-19♥ on Sept 8, 2008 14:00:55 GMT -6
If you boil ribs in ginger ale it makes them very tender and they cook better too. The girls I know from that Escort Service are a lot of fun, but I doubt they'll let you do that to them. NTTAWWT. |
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Post by ♥ COVID-19♥ on Sept 8, 2008 14:16:03 GMT -6
If you need help, let me know -- I'm a master baster.
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Post by ♥ COVID-19♥ on Sept 8, 2008 14:27:57 GMT -6
Trust me, if anyone can give you a brown glaze, *I* can.
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Americas Test Kitchen
Guest
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Post by Americas Test Kitchen on Sept 8, 2008 15:34:34 GMT -6
If you boil ribs in ginger ale it makes them very tender and they cook better too. (seriously) Boiling ribs removes the flavor from the meat. For tender, juicy ribs, brine them in 2 quarts of water and 1/2 cup table salt for 2 hours, then grill them. |
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Post by Ardbeg... innit on Sept 9, 2008 5:14:45 GMT -6
Why don't you log-in and join me! It's more fun that way! I don't bite, but I'm glad you posted anyway. Said the venus fly trap to the fly... |
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Post by Ardbeg... innit on Sept 9, 2008 7:07:03 GMT -6
Ratings dropping already, thats not a good sign right after your pilot.
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Post by Cherbunny on Sept 9, 2008 23:13:28 GMT -6
Why don't you log-in and join me! It's more fun that way! I don't bite, but I'm glad you posted anyway. (hey, maybe a ginger ale, water brine mix?) The ginger ale and brine might be ok, if you don't mind the sweetness. The brining recipe added a 1/4 cup of sugar to the salt and water mix and I found that it made the ribs sweet, which didn't quite go with the rub I made. I prefer the basic salt and water mix. I'll try and find the time to comment on recipes. I'm hosting/catering a 50th anniversary party this Sunday, so I'm going to be kinda busy for a few days. Happy Cooking, Gary! Cher (who was lazy and didn't feel like logging in but chose to give credit to the recipe source America's Test Kitchen/Cook's Illustrated BBQ cookbook) |
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Post by New Mama on Sept 10, 2008 8:30:42 GMT -6
I think Art will love Gary's recipe, being the Dappa mon himself. I usually cover and pre-bake my ribs before grilling. However, I have boiled them too. I prefer the bake method. Never tried the soak method but will give it a go.
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Post by ♥ COVID-19♥ on Sept 10, 2008 14:57:26 GMT -6
Next time, try mango salsa.
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Post by ♥ COVID-19♥ on Sept 10, 2008 14:59:44 GMT -6
I do mostly basic stuff on the grill but enjoy trying different techniques. Not unlike your policy with Geri on the golf course. |
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Post by ♥ COVID-19♥ on Sept 10, 2008 16:03:32 GMT -6
I bet the police enjoyed that almost as much as she did.
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Post by ♥ COVID-19♥ on Sept 10, 2008 16:32:46 GMT -6
It could be worse -- you could be running with an erection in each hand.
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Post by ♥ COVID-19♥ on Sept 10, 2008 16:44:10 GMT -6
If you're going to include photos of that one, it sounds like we'll need an NSFW sub-board here, too.
BTW, if you *are* starting a sausage thread, I demand equal time -- someone needs to start a thread about clams or tacos.
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Post by Hank on Sept 10, 2008 19:09:48 GMT -6
Gary
I've never done a beer and honey reduction but I have done Bourbon, honey and lemon.
I have tried the parboil method (I added apples and onion to my parboil) and I felt it took too much flavor out of the ribs and I've read a lot about brining ribs but haven't tried it.
What has worked well for me is low and slow. I put my ribs in a shallow baking pan membrane side down with a ¼ cup of Bourbon and covered them tightly with foil and baked them at 225° for two hours *. Then I move the ribs to the grill for about twenty minutes per side before applying the sauce.
*If I'm doing a cook out for company I'll often do this in the morning and move them to the grill an hour before I want to serve them.
For the sauce I mix 4oz Bourbon, 4oz honey and the juice of one lemon. I simmer the mixture until it becomes the consistency of a store bought barbecue sauce. Once I get the consistency I want I brush it on both sides of the ribs and grill them until I get a nice caramelizing.
Serve those ribs with grilled corn on the cob and a grilled red potato salad and I'm done for quite a spell.
Hank
edited to add:
Debby wanted me to add this sauce recipe which is her favorite:
The pre-cooking is the same but instead of Bourbon you use Tequila
and the sauce** is:
1 (17oz) jar guava jelly
¾ cup tequila
½ fresh lime juice
1 teaspoon lime zest
½ cup light brown sugar
1 tablespoon minced ginger
½ teaspoon ground cumin
2 teaspoons ground garlic
¼ teaspoon salt
**this sauce is from the foodnetwork.com courtsey Emeril Lagasee
Hank
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Post by Cherbunny on Sept 10, 2008 20:08:02 GMT -6
Gary~ There use to be a show on Discovery Home Channel called License to Grill. Too bad it's not on in the states anymore, however, you can get the recipes from the link above (Food Network in Canada). Unfortunately, you have to go thru each episode on the list to try and find rib recipes. Bottom line is.....cook ribs on indirect heat....at 225 deg for 2 hours. For extra flavor, make a smoke pouch (tin foil and soaked wood chips) and place over the hot side. This method turns your grill into a smoker. For other tried and true grilling recipes, check out Cook's Illustrated BBQ CookbookCher (who's busy making sourdough rolls for Sunday) |
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Post by Bif St Lou on Sept 10, 2008 22:54:27 GMT -6
Debby wanted me to add this sauce recipe which is her favorite: The pre-cooking is the same but instead of Bourbon you use Tequila and the sauce** is: 1 (17oz) jar guava jelly ¾ cup tequila ½ fresh lime juice 1 teaspoon lime zest ½ cup light brown sugar 1 tablespoon minced ginger ½ teaspoon ground cumin 2 teaspoons ground garlic ¼ teaspoon salt **this sauce is from the foodnetwork.com courtsey Emeril Lagasee Hank Speaking of Guava Jelly -- one of my favorite things that I always pick up when in Florida since it is not available here -- I've been working on a hot wing sauce with guava jelly and Pickapeppa sauce, which sounds great (to me) but so far no luck. Can't get the right consistency without burning the hell out of the jelly. Maybe it's the quality of the guava jelly I'm working with, I dunno. |
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Post by ♥ COVID-19♥ on Sept 12, 2008 22:13:01 GMT -6
Clearly, Betty P are a high school graduate.
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Post by ♥ COVID-19♥ on Sept 13, 2008 21:56:20 GMT -6
Perhaps you mean Kwalidy Kuntrol.
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Post by Bif St Lou on Sept 14, 2008 14:28:51 GMT -6
Why would your flooring customers want packs of soy sauce?
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Post by Ardbeg... innit on Sept 14, 2008 14:40:37 GMT -6
Why would your flooring customers want packs of soy sauce? Probably after his Plum Sauce |
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Post by Hank on Sept 14, 2008 14:45:11 GMT -6
Wish me luck....I'm getting ready to try a beer can chicken. If it works I'll post later.
I do have one problem with the recipe though.... The recipe calls for dumping out half of a 12 oz can of beer !
The beer I bought for this is Beamish Draught Irish Stout.
Hank
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Post by Ardbeg... innit on Sept 14, 2008 14:46:41 GMT -6
Hint... remember to open the can
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