MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 03-15-2013, 01:35 PM   #1
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default Smoked Pork Rib Ramen

Had some leftover ribs, needed to do something with them, sort of tired of eating them straight...from the blog, but, copied here completely. Just another weird Platypus Fusion dish.

What to do with leftover ribs, especially after eating them for two meals. Well, I like to make a basic broth from smoked meats from time to time. So, ramen seemed like a good idea, and it would be lighter than how I have been eating. A good choice all the way around.

A Bowl of Noodles

Although many ramen snobs of late love to talk of the noodles, the key to me, for a great bowl of ramen comes down to the broth and the tare. One of the problems with using smoked meats for broth is that they actually produce an overly smokey, and consequently, simple tasting stock. Things need to be added. I built the broth with the use of blackened scallions, ginger, garlic, three bones of the smoked ribs, and a few flavor enhancers.

I started with 3 bones from the leftover rack of ribs, these were boiled at a full boil for 15 minutes, water being added as needed to keep the pan filled. As could be predicted, the resultant liquid was smoky and porky, two high notes then nothing. I had blackened some scallions, the white parts only, to add a bit of depth and color. The entire bunch was blackened then coarsely chopped and added to the broth.

Need more burn!

I decided to go a little more fragrant, so added 2 cloves of garlic, cracked, and about a teaspoon sized chunk of ginger, smashed, as well as 3 shiitake mushrooms. This was all reduced to simmer for 15 minutes, then an additional layer of flavor, in the form of shoyu and fish sauce, about 2 tablespoons of each. This last addition was both about salt and umami. That being done, I added 1 cup of the broth to a small pan, added in four shiitake, 1 teaspoon of Agave syrup, 2 more tablespoons of shoyu and a teaspoon of Tonkatsu sauce. This was both to cook the mushrooms and make the tare, a flavorful syrup, which adds punch to the broth. I reduced the tare by 2/3, once the mushrooms were cooked and removed. At that point, I added some toasted sesame oil, just a little.

The Broth, about halfway there

The Tare, ready to go

From there, it was time for the other elements...
Shiitake mushrooms braised in tare





Wilted bean sprouts

Kale, braised in broth

The mushrooms were slice, the bean sprouts wilted just enough to reduce the beany quality they can have, although these were quite fresh. The kale was a last minute substitute. I had wanted Mitsuba, but none could be found, so I wanted Mizuna, which I found, but, when I opened up the bag, it was bad, so on to the kale, which was leftover from last week, and which apparently does not go bad very fast at all. Things were assmebled in the bowl, along with a few shreds of the ribs.

Ready to be drowned

From here, just pour the broth on, add the tare and I opted to add some rayu (spicy sesame oil) and Yuzu-Pao, sort of a Sriracha with Ponzu added condiment. I add the tare both before and after the broth, the get more flavor into the mix.

The Broth shot-payoff time

Hopefully, you can see that the tare is still coating some of the toppings, and you can see the broth has a nice color. The overall effect was of a rich, lightly spicy and complex broth, supported by vegetables and noodles. I have not talked much about the noodles, although I love hand made noodles, I truly believe that chuka soba barely cooked, or fresh chow mein noodles from the store do just fine in supporting the broth and tare. And as for the kale, it worked great in ramen, who knew?
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


3 members found this post helpful.


Old 03-15-2013, 01:39 PM   #2
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
Default

Wow, I can so taste that. Will have to talk my wife into picking up a rib roast, so we can make some soup.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Thanks from: --->
Old 03-15-2013, 01:51 PM   #3
fingerlickin'
Quintessential Chatty Farker

 
Join Date: 07-08-10
Location: Boyertown, PA
Default

That looks phenomenal Bob. Now you just need to figure out how to get that broth into powdered form for me.
__________________
[COLOR=Navy][COLOR=Black][I]
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
[B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black]
[/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR]

[COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR]
[/B][/COLOR][/COLOR]
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Old 03-15-2013, 02:52 PM   #4
Bonewagon
Babbling Farker
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

That looks fantastic.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Old 03-15-2013, 02:55 PM   #5
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Default

That looks great!
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote


Thanks from:--->
Old 03-15-2013, 03:49 PM   #6
beercuer
Full Fledged Farker
 
beercuer's Avatar
 
Join Date: 02-28-13
Location: Riverside, CA
Default

Now there's an inspired meal, and rich in color too! Looks quite delicious to me, Bob! Luv your choice of ingredients.
__________________
Got beer???
beercuer is offline   Reply With Quote


Thanks from:--->
Old 03-15-2013, 03:54 PM   #7
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by landarc View Post
Just another weird Platypus Fusion dish.
Wow 4Dueces! you cook just like Landarc! Amazing.

One question...

When did you put the platypus in? i didn't see it in the pictures or write-up?
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is online now   Reply With Quote


Thanks from:--->
Old 03-15-2013, 03:59 PM   #8
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Here's your Pla Pla Pla Pla Pla Platypus Ronelle.

Nice one Bob. The kale was an interesting happy accident, no?
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from: --->
Old 03-15-2013, 03:59 PM   #9
VA-Dave
Full Fledged Farker

 
Join Date: 12-26-12
Location: Goode,VA
Default

Sorry.....I was staring at your breasts......... what did you cook again?

Dave
VA-Dave is offline   Reply With Quote


Thanks from: --->
Old 03-15-2013, 04:30 PM   #10
superlazy
is One Chatty Farker
 
Join Date: 04-16-12
Location: Trevor,wi
Default

Quote:
Originally Posted by VA-Dave View Post
Sorry.....I was staring at your breasts......... what did you cook again?

Dave
there was food?
__________________
18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050
superlazy is offline   Reply With Quote


Thanks from:--->
Old 03-15-2013, 04:46 PM   #11
chicagokp
Babbling Farker
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

That looks awesome!
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote


Thanks from:--->
Old 03-15-2013, 05:04 PM   #12
beercuer
Full Fledged Farker
 
beercuer's Avatar
 
Join Date: 02-28-13
Location: Riverside, CA
Default

Quote:
Originally Posted by VA-Dave View Post
Sorry.....I was staring at your breasts......... what did you cook again?

Dave
I'll help you out here, Dave... It was a DD-licious ramen soup.
__________________
Got beer???
beercuer is offline   Reply With Quote


Thanks from:--->
Old 03-15-2013, 05:21 PM   #13
93vpmod
is Blowin Smoke!

 
Join Date: 02-02-13
Location: Springfield, IL
Default

Looks like an abundance of flavor!
93vpmod is offline   Reply With Quote


Thanks from:--->
Old 03-15-2013, 06:47 PM   #14
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

I could use a bowl of that delicious abomination about now....
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 03-16-2013, 08:01 AM   #15
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Ain't nothing but yummm!
Itadakimasu!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:08 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts