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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. |
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03-09-2013, 10:10 AM | #1 |
is one Smokin' Farker
Join Date: 06-30-08
Location: Flushing, NY
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The thing s you find on the net...
'Place 1 gallon of apple juice in a roasting pan, and submerge ribs in liquid.
Cover with foil & Return to grill for 1 hour.' What did she say? http://baked-inthesouth.blogspot.com...-tutorial.html
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Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR] |
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03-09-2013, 10:17 AM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Posted a comment. Will have to see if they reply back.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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03-09-2013, 10:18 AM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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LOL Yummy Boiled ribs......
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03-09-2013, 10:27 AM | #4 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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03-09-2013, 12:19 PM | #5 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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How is this so vastly different form the 3-2-1 method that's so revered on this forum? The 3 and the 1 segments are exactly the same, the only difference is the "boiling" phase. First of all, it's not really going to boil the ribs, its going to braise them. Secondly, the practice of tightly wrapping ribs in aluminum foil with liquid is going to produce the EXACT same results. I'm not a big fan of fall off the bone ribs, but those that are will see no difference between this and the 3-2-1.
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03-09-2013, 12:23 PM | #6 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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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 |
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03-09-2013, 12:38 PM | #7 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I was going to post that but you got to it first. The process is no different than foiling.
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Weber Crazy |
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03-09-2013, 12:42 PM | #8 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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That was my thought as well.
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Rick |
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03-09-2013, 12:47 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Gave me a good chuckle I was married to a gal From Hampton Rhodes Va She to was a bone boiler. Like I said "used to be" Must be a cultural thing .
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-09-2013, 12:57 PM | #10 |
Full Fledged Farker
Join Date: 02-28-12
Location: Champaign, IL
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I saw a girl ask a question about how to cook a pork shoulder on her facebook status. 15 or so comments followed and 95% said to put in the croc pot with pepsi or sprite, let it sit on low all day, SHRED and cover in sweet baby rays sauce. The other 5% said to buy it from a certain grocery store. I threw up in my mouth a little and then explained to her why those are terrible ideas for pulled pork. I followed with the correct way of cooking it along with a recipe for homemade bbq sauce and told her only to compliment the pork with the sauce...not smother. People these days....
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Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven |
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03-09-2013, 01:15 PM | #11 |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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Looks like she wasted 3 1/2 quarts of apple juice and a foil pan
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03-09-2013, 01:29 PM | #12 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Apple Juice is for amateurs.
Liquid Smoke is where it's at!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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