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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 11-12-2011, 11:06 AM   #136
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Wow CD, I have to make that now! Love the video and I think I need a knife like that as well!
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Old 11-12-2011, 04:13 PM   #137
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When I read this,

Quote:
Normal TD rules apply (like you need me to say that).
Link to video or web page with your inspiration.
Special rules will be made up as we go.

Any entry meeting the above requirements which may be DQ'd from a made up special rule may receive a DQ exemption if and only if said entry was submitted on any day of the week that ends with the letter Y.

Sincerely,
Mr. WW4BBQ
I thought, "Woo hoo!" Thank you WW4BBQ!

I don't watch a whole lot of TV, well, almost none in fact, so it's a bit hard for me to get any inspiration from that direction; however, I did notice a few posts that suggested to me that McRib was back and I seem to remember that McDonald's does advertise on TV (Thanks, Jonny Rotisserie!). I did a quick YouTube search and found that they actually do have McRib commercials and I assume they play these on TV. Here's one that came right up:

McDonalds McRib Commercial - Honeymoon (extended version) - YouTube

Now, it's been over a year since I made a decent size McRib (a la Grand Poobah), so I figure the statute of limitations probably has expired and I can make another one. It's been a long while since I've had a real McRib, so I'll try to copy it as best I can. First of all, McDonald's uses a high-quality rub on their baby back ribs (spares don't work too well for this, they're just not meaty enough).



McDonald's is fast food, so they cook at a high heat, pushing 300*, and they do foil. Here are the ribs after 2 1/2 hours, just before foiling:



After foiling, they sauce their ribs. I normally skip this step, but I'm trying to copy them. I tried to use as generic a sauce as I could think of. I mixed these two (you can also see I diced some onions in the pic):



After nearly 2 hours in the foil, McDonald's applies sauce and puts them directly on the grill for another half hour or so:



When finished, the bones are removed:



and the toppings are added. I recall that McDonald's adds diced onions and pickles:



They are placed in a fresh-baked bun and served up:



I think you'll see that this is virtually indistinguishable from what you'd get at McDonald's.
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Old 11-12-2011, 08:06 PM   #138
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Nnnooooooooooo!
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Old 11-12-2011, 08:16 PM   #139
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Quote:
Originally Posted by Moose View Post
Nnnooooooooooo!
Fark, sorry Moose, were you going to make that? Or do you have something against McRibs? Can I take it back?
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Old 11-12-2011, 09:11 PM   #140
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Old 11-12-2011, 09:37 PM   #141
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Quote:
Originally Posted by Gore View Post



I think you'll see that this is virtually indistinguishable from what you'd get at McDonald's.

But where is the azodicarbonamide, tripe, & scalded stomach like the Genuine McRib

Or is that only in the McD's Secret Sauce?

http://healthland.time.com/2011/10/2...rt-smart-idea/
http://www.chicagomag.com/Chicago-Ma...rom-McDonalds/
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Old 11-12-2011, 09:43 PM   #142
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Fark, sorry Moose, were you going to make that? Or do you have something against McRibs? Can I take it back?
It's OK, Gore, Plan B is at the ready.

BTW, that is one outfarkingstanding McRib! I like that you followed McDonald's cooking techniques nearly to the "t".

However, you did not show your ribs being foiled. I hope you will not be enjoying a Dilly Bar for this omission. Rules are rules, you know.
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Old 11-12-2011, 09:54 PM   #143
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Originally Posted by iampaulb View Post
But where is the azodicarbonamide, tripe, & scalded stomach like the Genuine McRib

Or is that only in the McD's Secret Sauce?
I checked the labels and I can't seem to locate those ingredients anywhere. I did notice that the enriched flour had niacin in it. I think that's technical jargon for "scalded stomach," but I'm not sure.

Quote:
Originally Posted by Moose View Post
It's OK, Gore, Plan B is at the ready.

BTW, that is one outfarkingstanding McRib! I like that you followed McDonald's cooking techniques nearly to the "t".

However, you did not show your ribs being foiled. I hope you will not be enjoying a Dilly Bar for this omission. Rules are rules, you know.
Thanks Moose, I tried to be as true to the original as I possibly could. Now, don't give Mr. Big any ideas on technicalities. WW4BBQ said there aren't any in this one.
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Old 11-13-2011, 12:24 AM   #144
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What is that in the background. Is that beer, Guinness maybe? If so this must be created after one of those more advanced McDonald's.
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Old 11-13-2011, 12:38 AM   #145
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Old 11-13-2011, 08:54 AM   #146
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Quote:
Originally Posted by Oldyote View Post
What is that in the background. Is that beer, Guinness maybe? If so this must be created after one of those more advanced McDonald's.
Actually, it is a Scottish ale that's been aging in my basement the last year. It's been a long time since I've been in a McDonald's, and I couldn't remember what type of beer they serve. I believe they do their best to match their food with their refreshments and I thought the malty sweetness of the Scottish ale would compliment the McRib very nicely (it did). I expect that is what is served, but the commercial did not enlighten me at all about this, so it really is just a guess on my part. In addition, I loaded that ale, so it's pushing 10% alcohol, which I thought would help me in preparing the post.
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Old 11-13-2011, 10:48 AM   #147
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Quote:
Originally Posted by Gore View Post
Actually, it is a Scottish ale that's been aging in my basement the last year. It's been a long time since I've been in a McDonald's, and I couldn't remember what type of beer they serve. I believe they do their best to match their food with their refreshments and I thought the malty sweetness of the Scottish ale would compliment the McRib very nicely (it did). I expect that is what is served, but the commercial did not enlighten me at all about this, so it really is just a guess on my part. In addition, I loaded that ale, so it's pushing 10% alcohol, which I thought would help me in preparing the post.
Was in France this summer, 1664 on tap at McDonalds, just like soda.
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Old 11-13-2011, 10:57 AM   #148
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Was in France this summer, 1664 on tap at McDonalds, just like soda.
A lager? Fark, wrong pairing.
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Old 11-13-2011, 11:21 AM   #149
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Quote:
Originally Posted by SirPorkaLot View Post
Out of all the TV personalities one that I can most relate with is Steven Raichlen.
One of my favorite dishes he does is the Caveman T-Bone. I've been wanting to try this, and the throwdown gave me the opportunity.

Here is the video:
http://youtu.be/iGpQg6DWvAY


and here is the recipe:
http://www.primalgrill.org/recipe_de...5&EpisodeID=28

I started with this:
2" Thick T-bone (can you believe it weighed 3.4 lbs?)
Yellow & Red Bell Pepper
Garlic
Italian Parsley
EVOO
Gnarly Head - Pinot Noir (local from Lodi, Ca)
Best of the West Natural Lump Charcoal




Sprinkled kosher salt and cracked black peppercorns liberally on both sides.



Grill was set up with lump on top of the grate, and allowed to turn orange.




Once ready I tossed on the steak:



In the mean time I prepped the sweet pepper topping:



After 3-4 minutes per side, the steak was ready to rest, then I got the oil hot:


Added the pepper mix:


After a few minutes in the hot oil, it was ready to top the steak.




Slice into it (please use this shot for TD)


Even deeper into it:





It was tasty.
Now, I just read this and I'm afraid you are guilty of making me very, very hungry. Nice right up.
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Old 11-13-2011, 01:11 PM   #150
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Default Spice Rubbed Ribs with Chipotle-Honey Glaze

Here's my entry for the As Seen on TV TD:

I don't watch much TV, but on occasion, I happen to enjoy a show or two from the Food Network. A while back, I caught an episode of Grill It! With Bobby Flay that featured a rib recipe I thought might be worth trying.

Basically he used a savory dry rub on the ribs and and then slow cooked them, then the last 30 mins applied the chipotle honey glaze.

You can watch the video here:

Honey-Glazed Spice-Rubbed Ribs-Food Network - YouTube

I made a couple of alterations to the recipe. First, I cut the rub recipe in half, as he was using 2 racks of whole untrimmed spares and I used BB's which have about 50% of the surface area of whole spares. Second, I felt the glaze would be way too thick without some liquid to dilute it, so I added about 1/3 cup fresh squeezed Valencia orange juice, which gave me the consistency I was looking for. I also halved the glaze recipe due to the smaller BB ribs.

First, I assembled the dry rub ingredients together, which consisted of chili powder, chile de arbol, dry mustard, kosher salt, paprika, oregano, coriander, black pepper, and cumin:



I then put all of these in the spice grinder:



I gave the ribs a good rinsing, then removed the membrane:



Then applied the rub:



I covered the ribs and let them sit for about 4 hours.

Later that same very day, I fired up the WSM:



Then added some pecan chunks:



Then I put the ribs on:



This was a hot and fast cook, so I dialed in the WSM at 300 degrees.

About an hour later:



Later, I put together the ingredients for the glaze. I decided to add some crushed red chili (Or as the label says, Chili Crusht) because I really like spicy stuff:



I blended the honey, crushed chili, orange juice, and about 1.5 heaping tsp of chipotle. When I tasted the mixture, I nearly jumped out of my pants! This stuff was hot. I could only hope the heat would mellow quite a bit due to heat exposure from the smoker.

Not long after, I began generously mopping the ribs with the incendiary liquid, and did so about every 10 minutes:



When both racks of ribs passed the bend test, with flying colors, I pulled them off the smoker for a brief rest:



After a brief resting period, I began slicing the ribs:





I then plated the ribs, and gave them a sprinkle of fresh chopped cilantro:



The ribs were delicious! The dry rub was a completely different flavor profile than what I am used to, and was very tasty. Fortunately the heat from the glaze mellowed considerably from cooking, and I'm really glad I added the orange juice to the glaze.

Full recipe is HERE.

Chris, when you awaken from your nap, please use second to last pic for TD entry.
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Last edited by Moose; 11-13-2011 at 04:29 PM.. Reason: Forgot the pecan chunk pic!
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