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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-09-2010, 12:16 PM   #31
IronStomach
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Quote:
Originally Posted by thillin View Post
It's not just for the flavor that the margarine is being used. I'm not sure buter would have the same affect on overcooked ribs. Parkay does seem keep them from falling off the bone too easily.

Now that's good thinking and an interesting point, I'll do a side by side experiment next time I make ribs.

Hurray for deliciously edible science experiments!
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Unread 02-09-2010, 12:16 PM   #32
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Quote:
Originally Posted by Harmening View Post
What is 'Tiger Sauce' exactly?
It's a mixture of sugar,cayenne pepper and Tiger urine,,, at least thats what it tastes like to me,,,lol I don't care for it, but I'm sure some people do.
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Unread 02-09-2010, 12:24 PM   #33
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dang nice write up, must have taken some time to document all that
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Unread 02-09-2010, 12:28 PM   #34
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Quote:
Originally Posted by tony76248 View Post
3-2-1

3 hours smoke
2 hours foil
1 hour back on the smoke and sauce

and I already mentioned that I cook 225 degrees.

I feel that I am pretty successful in comps when it comes to ribs. Last year I did eight comps and I got two firsts and two seconds.

I'll skip all the details and stick with what wins, I just don't want to see folks thinking that butter and parkay are gonna cook the same. that said if butter works for you stick with it but again, why re-invent the wheel plus the parkay is already in liquid form.

Congrats on your successes! That's a great accomplishment, I certainly wasn't denigrating your cooking. I'm just sharing my own experience cooking while discussing a method. All the different ideas here that I've never tried intrigue me and I'd love to try them all.

I have never bought margerine. Ever. And I have a long memory. The hydrogenated/trans fats debacle from the 80's and 90's has reaffirmed this course of action. I use butter, it cooks better, it doesn't seperate under heat, and it makes me feel good.

I'm not reinventing the wheel, margerine is a reinvention of the wheel, while cheaper at times, it's unnecessary and has been less healthy than butter ever since it was invented. Butter's been around for millenia. I just report what works for me. If it doesn't for you, that's not a bad thing, I'm just thinking things through and trying everything, the same as anyone else.

And I cooked 5 racks of baby backs at 250-275 for three hours unfoiled, two hours foiled with the butter, brown sugar, honey and AJ and they didn't burn. YMMV.
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Unread 02-09-2010, 01:01 PM   #35
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Quote:
Originally Posted by IronStomach View Post
Congrats on your successes! That's a great accomplishment, I certainly wasn't denigrating your cooking. I'm just sharing my own experience cooking while discussing a method. All the different ideas here that I've never tried intrigue me and I'd love to try them all.

I have never bought margerine. Ever. And I have a long memory. The hydrogenated/trans fats debacle from the 80's and 90's has reaffirmed this course of action. I use butter, it cooks better, it doesn't seperate under heat, and it makes me feel good.

I'm not reinventing the wheel, margerine is a reinvention of the wheel, while cheaper at times, it's unnecessary and has been less healthy than butter ever since it was invented. Butter's been around for millenia. I just report what works for me. If it doesn't for you, that's not a bad thing, I'm just thinking things through and trying everything, the same as anyone else.

And I cooked 5 racks of baby backs at 250-275 for three hours unfoiled, two hours foiled with the butter, brown sugar, honey and AJ and they didn't burn. YMMV.
Tony cooks a really nice rib. I know this because I tried one about a year ago, and he was robbed at that contest. I also tasted some that the judges preferred on that day (not to take anything away from those folks that were called, because the pleased the folks that counted that day!). Did I mention that he was robbed?

Different cooks, different methods, different cookers, different results.

I'll use butter, as well as substitutes, but I NEVER expect the same results from them.
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Unread 02-09-2010, 01:51 PM   #36
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Originally Posted by boshizzle View Post
yep, simple and basic makes good bbq. I heard someone telling me their rub had 18 spices in it. I was thinking to myself that makes good advertising but all it does to the taste is either nothing because there is so little of many of the spices or it just makes it too "designer". "prissy" was the actual word that came to mind. :-p

to me, the perfect bbq is a good cut of meat that is tender, juicy, and meaty with a firm texture seasoned with salt, pepper, and gentle smokiness.

My favorite rub has salt, pepper, garlic and a little paprika. That's it. My sauce has ketchup, vinegar, pepper, garlic, onion, brown sugar, and one other virginia native spice that i can't devulge because of an old family friend.

Now, that doesn't mean that more ingredients aren't good or aren't "real" bbq, it's just my preference is for simple flavors that compliment each other. If you have to get a culinary degree to cook it, it probably isn't good bbq. Even tuffy stone had to ratchet down the "fabulous" factor to win.

Hollywood, milan, napa valley, and beverly hills aren't known for their bbq for good reasons. They are too prissy about it.
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Unread 02-09-2010, 02:03 PM   #37
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I dunno, Californians like their stuff very spicy.. We do have a lot of influence from mexico these days. Ive been known to smoke up some pretty spicy ribs that sometimes, should be served with medicated tucks.

Californian BBQ Brethren = Sleeper cells
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Unread 02-09-2010, 03:31 PM   #38
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So, for more investigation, look into what Myron put in the pan for dipping his briskets. I was a big pot of something
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Unread 02-09-2010, 03:37 PM   #39
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Quote:
Originally Posted by barbefunkoramaque View Post
Hell, I will just go ahead and tell you straight up.

Redneck cooking - simple chit.

Trigg wins because so many bozos go off the path and get too damn creative. They use too many spices (yeah I am ashamed too as my damn glitter has 13 ingredients, lawrys has what> 8, and dalmatian rub has 5 if its simple (lemon pepper has like three at least)) - they buy fresh, they grind them,, they make elaborate spritzes and chit.

That onion powder or salt was a walmart label. Simple Lawrys,, hell yeah! Parkay, local honey, brown sugar... redneck baby.

You have to think about stuff. if everyones using elaborate chit... and you use simple ass lawrys... tell me, who chit is gonna really stand out?

Remember that passage in the peace love and bbq where the guys were going around tasting other stuff on the gold cart and telling them thats good... then laughing all the way to the trophies as they would say "those idiots have 17 things in their damn rub."
...said in your best Myron Mixon voice.
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Unread 02-09-2010, 04:18 PM   #40
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Thanks for all the effort in starting this thread. Good presentation.

It seems that pretty much everyone knows what they like & most are ready to jump off into the deep end to try something a little different. The quest continues.
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Unread 02-09-2010, 04:26 PM   #41
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Quote:
Originally Posted by Jay Bird View Post
Thanks for all the effort in starting this thread. Good presentation.

It seems that pretty much everyone knows what they like & most are ready to jump off into the deep end to try something a little different. The quest continues.

Besides the delicious results, that's a big part of the fun.
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Unread 02-09-2010, 05:26 PM   #42
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Quote:
Originally Posted by Haltech View Post
How long were they wrapped and under heat this way? Meat side down?
That right there is the half million dollar (Johnny's lifetime earnings) question.

Recipes are simply guidelines. It takes experience to know the exact amount of time and you'll soon figure out that there is no EXACT amount of time (my "guess" is something in the 2 hour range).

The only substitution for experience is doing something over and over again.
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Unread 02-09-2010, 08:20 PM   #43
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Quote:
Originally Posted by tony76248 View Post
Wrong....

Sorry to disagree with you but I have used butter only once and I ended up with carbon coated ribs and I cook at 225 degrees. I was as shocked as anyone. I thought butter would make everything better. Just to clarify, I use the 3-2-1 method too.

Are those guys 3-2-1 with the parkay, or stopping after the foiling?

Aren't they boxing right after pulling from the foil?

Ron
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Unread 02-09-2010, 10:25 PM   #44
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Does he use a sauce or is the honey/parkay, tiger sauce and brown sugar the sauce?
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Unread 02-10-2010, 12:56 AM   #45
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I use the "5" method.

Trim 'em. Rub 'em. Cook 'em till they bend 90 degree and you got lots of "Pig Honey" weeping out (usually about 5 hours depending on what temp the smoker is running at). Brush 'em with sauce and cook about 10 minutes more.

Notice the bold. I've learned to adjust to the smoker temp instead of trying to bend the smoker temp to my will.

There is no spoon.
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