It's been a while, the weather is nice now, I have two racks of ribs that are in need of ideas so I am all ears. Focus: Outdoor cooking, kids. I know this is a wheelhouse for a lot of you. Your best Recipes, ideas, or share wonderful memories of meat over flame that are synonymous with this time of year.
I posted it in the booze thread, but there's nothing better than a good homemade sangria. Here's my recipe: -1 bottle of your favorite Pinot Noir or Riesling -1 package each of black berries, raspberries, strawberries -1 can of sliced pineapple or fresh if you wanna do the work -2 oranges -1 lemon -1 lime -1-2 liters of club soda or ginger ale -1/2 cup cherry brandy -1/2 cup triple sec 1) Muddle the 3/4 of the berries to the bottle of a pitcher 2) Add wine, triple sec, brandy and mix with a wooden spoon 3) Cut up the oranges, lemon, and the lime and squeeze the juice into the pitcher and throw in a few squeezed slices 4) Throw in the pineapple and rest of the berries 5) Chill for about 1.5-2 hours, finish with the soda, and serve Effinshenanigans I better see your burger recipe make its way to this thread, bump.
For ribs, I just mix up a healthy amount of paprika and brown sugar with smaller amounts of turmeric, cumin, red pepper flakes and salt. Rub it in, throw it on the barbecue at low heat (maybe 250 degrees American, max) for a few hours. Then I turn the heat up, put some sauce on and let it glaze over. I guess I could try to measure how much I put in and post a proper recipe, but a far better idea is just fucking doing it and see how it goes because life is too god damned short for that nonsense. The turmeric is the important part, though, it adds something unique. Currently I'm grilling some sausages and red peppers, and have some sauce simmering to make pizza with once those are done.
So I've got some beef ribs sitting in my freezer, and I've heard it can be tricky to do those rights. Anybody have hints or recipes for them?
Unlike this asshole, I'm of the mindset that great things are meant to be shared. My favorite rib recipe takes a while (about 5-6 hours total including prep), but it is completely dirt cheap, easy as hell, and in a land where BBQ is the state food it holds up to pretty much any other rib I've ever tried. Preparation of ribs, pre-oven: - two racks of spare ribs (I prefer them for their size and because they are cheap, but I've done baby back and beef ribs with this and the recipe still holds true) - liberally coat both sides with whatever dry rub you want (I prefer McCormick's applewood) - you don't need to trim any fat or anything, because this is going to melt off and add flavor to the smoking broth I'm about to explain Preparation of oven smoker: In a turkey roasting tray (the type with the V-shaped roasting rack; that's what you'll put the ribs on), put... - chick broth - rosemary - garlic cloves - onions - any other seasoning or herbs you see fit - make sure the broth does not touch the bottom of the turkey rack - place the ribs on the roasting rack (a rack per side on the V), then use aluminum foil to form a tent over the entire tray. Make sure there is an opening at the top of the tent for the steam to vent. - Place the ribs in an oven at 250 degrees for 4 hours Transferring ribs to grill, wetting ribs if desired - Take the ribs out of the oven, and transfer each rack to it's own individual "foil tray" (essentially, any way with foil in which you can loosely wrap the ribs with it on the grill) - Be careful, as the rib racks will begin to fall apart at this point - if you want to make wet ribs, coat the ribs in your favorite BBQ sauce (I prefer Sweet Baby Ray's); if you are going to make dry ribs, add a bit more broth and some more dry rub - place on the grill, on low heat (for gas, or comparable for charcoal), for 1-1.5 hrs - add some onion, garlic, sprigs of rosemary, whatever you want onto the grill for extra flavor (on a piece of foil if using gas; directly onto charcoal if using a real grill) Eating the ribs: - Shiner goes best with them, but any bock is the ideal pairing. As far as liquor drinks go, I wouldn't do anything dark unless you tweaked the recipe to add some spice or used a chili rub
Ribs... in the oven... blasphemy. I will add my method tomorrow. I have had a few too many to explain myself properly.
My mother in law puts them in a pot and boils them, them hits them with BBQ sauce. Insanity. I'll put it up my recipes in a few, posting from my phone at the moment.
See this a point of contention where I live, and I kinda get why. Among BBQ "purests," everything that is to be called "BBQ" should only be made on the grill. But I've always likened it to the same theories presented in this thread. Namely, if it tastes good, eat it. I've always been big on smoking, and more specifically adding herbal and otherwise unique flavors to that smoke which show up in the meat. That's why I like this recipe the best, because it allows for the largest margin of error so basically anyone who can read can copy it, while at the same time it allows you to go wild and truly add your own flavor to the ribs in a very guaranteed way.
I simmer & give my ribs a little time in the oven before they see the grill and they are delicious fucker heads! MIKE DROP
Regardless of heat method if the ribs are cooking for an hour and half after they are almost falling off the bone, they're overdone. Need to change the time or temp up.
I was in the process of posting my method of cooking spare ribs but then realized the post would be huge. I have a walk-through that I sent to my brother in law, that includes pictures, on how I cook spare ribs. If you want it, pm me and I'll send it to you. I use a commercially available Carolina style bbq sauce and a rub that I picked up from a competition cook's website. Spoiler Spoiler
One way to get ribs tender before putting them on the grill is with a crock pot. I did that one time and they were delicious. I've mentioned in another thread, but the husband and I have discovered the joys of smoking chicken. He takes some drums and thighs and puts some BBQ rub on it (one of his faves is the stuff from Cowtown http://www.cowtownbbq.com/). He smokes it in the smoker until the chicken is cooked to temp. Then he dips the chicken in some BBQ sauce that has been simmering on the stove. So moist and tender and smoky delicious. The only thing he is not satisfied with is how to get the skin crispy, so I know he'll be experimenting with that. I don't mind that the skin isn't crisp - that way there's no temptation to eat it. I just peel it off and go to town on the delicious meat. Just an FYI with smokers, he has experimented many times over the years with old school smokers, even engineering his own at one time, trying to find one that would maintain a relatively even temperature. All have failed and so he broke down and bought an electric smoker. He has been a very happy camper ever since.
There are a thousand different reasons for the temperature fluctuations. The most common are opening the lid too often or leaks around the lid. Took me a while to learn to keep the damn lid shut. I use a UDS (ugly drum smoker) for smoking. It cost me less than $100 to build and it is by far the best smoker that I have owned. The last brisket, that I cooked, was on there for 8ish hours and the temp never never got higher than 235 degrees. I had it set for 225 degrees.
I will be brining and smoking a couple of wild turkey breasts for the first time soon. I'm planning on using my Weber charcoal grill set up for indirect heat with lump charcoal and some cherry wood chips for the first one, and the second can go on my future brother-in-law's smoker for a little different version. Never barbecued turkey before, much less cooked a wild turkey. Very much looking forward to this. When my deep chest freezer died about a month ago, among things it took with it pounds of venison bratwurst, a couple full slabs of pork ribs, and some chickens. They were destined for barbecue. I still get sad thinking about all of that meat gone to waste.
I built a smokehouse in the backyard and made it look like an outhouse (to piss off my wife) with a concrete footer (because I'm a lunatic), then almost burned it down because I got hammered when I was smoking some andouille, canadian bacon and kielbasa. Before: After: In my house Ruhlman and Polcyn are golden gods, and the brine recipes in their first book "Charcuterie" are worth the price alone. Here's some pics when I took Polcyn's hog butchering class: There are a million more but they are on Facebook, and I don't know how to Facebook.
Smoked wings 1 large pack of wings 1 cup olive oil 1/4 Cup of your favorite BBC Rub (Yard bird is the tits) Dump the wings in a gallon zip lock bag with the oil and rub, get the air out of the bag and seal it up. Mix everything in the bag and put it in the fridge for 3-4 hours, mixing and flipping anytime you get a beer out of the fridge. Smoke with hickory or Apple @ 350 until the juices run clear. Also if you want to build UDS, this is the definitive guide. MOINK BALLS Frozen Italian meatballs Bacon BBQ sauce Toothpicks Cut the package of bacon in half, wrap each meatball in a half a strip of bacon and secure with toothpick. Smoke at high temp until bacon is done, then brush on bbq sauce, let them go another 15 minutes. Pig Shots Package of smoked sausage Pack of bacon Block of cream cheese Sour cream Cut the sausage in 1/4 thick discs, cut package of bacon in half. Wrap the bacon around the sausage and secure with a toothpick, your going for a shot glass look. Blend cream cheese and sour cream with shredded jack cheese and pipe into each shot. Top with brown sugar and bbq rub, smoke at 350 until bacon is done.