Originally Posted by y8s
(Post 941960)
Thanks for that tip.
I just used it last night to make burgers in "grill mode" with the heat source on the lower grate. holy mother effer that thing almost melted down. burny ow ow. |
I need help guys..
I just bought a couple racks of smoked pork ribs, and I'd like to finish them on the grill. I have never even attempted cooking ribs before. Any tips you would care to share? |
Originally Posted by Pen2_the_penguin
(Post 941974)
These were actually pretty damn good dude, and my wife couldnt believe that I got it from here.
w00000000000000000000t. |
Originally Posted by icantthink4155
(Post 941979)
Ive been well over 500* on it. Do yourself a favor and buy a real thermometer and drill a hole in the lid.
I just dangle the probe down into the airspace between the lid and side. |
Originally Posted by Godless Commie
(Post 942706)
I just bought a couple racks of smoked pork ribs, and I'd like to finish them on the grill.
I have never even attempted cooking ribs before. I've only ever cooked ribs in a smoker, but if you have to grill them, I would suggest doing it as slowly as possible, with a very small fire. If the grill is large enough, try to build the fire on one side and place the ribs on the other, so that the flame is not directly beneath the ribs. |
Originally Posted by Joe Perez
(Post 942792)
Turkish smoked pork ribs, eh? You are really destroying my cultural stereotypes.
I've only ever cooked ribs in a smoker, but if you have to grill them, I would suggest doing it as slowly as possible, with a very small fire. If the grill is large enough, try to build the fire on one side and place the ribs on the other, so that the flame is not directly beneath the ribs. However, if i'm in a hurry, i'm not too ashamed to admit that i've cooked pork ribs under fairly high heat just continually slathering them in sauce so it carmelizes. Is it as good as a long low heat smoke? No. Is it still fucking delicious? Absolutely. |
Originally Posted by Joe Perez
(Post 942792)
Turkish smoked pork ribs, eh? You are really destroying my cultural stereotypes.
I've only ever cooked ribs in a smoker, but if you have to grill them, I would suggest doing it as slowly as possible, with a very small fire. If the grill is large enough, try to build the fire on one side and place the ribs on the other, so that the flame is not directly beneath the ribs. Do I still need a really slow fire for that, or could I just use moderate heat to warm it up and then wait till the sauce caramelizes on it? This stuff is really difficult to come by around here, so I do not want to ruin it.. And, speaking of cultural stereotypes, anything pork IS considered a blasphemy for most of the population over here. There is only one butcher shop selling pork in Istanbul, halfway across town from me. |
Originally Posted by Godless Commie
(Post 942816)
I am afraid there is a misunderstanding here.. The whole rack is smoked already. I just need to get it on the grill to heat it up, and to baste the beast with some spicy molasses bbq sauce.
Do I still need a really slow fire for that, or could I just use moderate heat to warm it up and then wait till the sauce caramelizes on it? This stuff is really difficult to come by around here, so I do not want to ruin it.. And, speaking of cultural stereotypes, anything pork IS considered a blasphemy for most of the population over here. There is only one butcher shop selling pork in Istanbul, halfway across town from me. |
Thank you.
Time to go and start the rice pilaf. Dinner time already over here. |
Had just finished searing both sides of a lovely porterhouse last night when the propane ran out.
Me = fail. |
Originally Posted by mgeoffriau
(Post 942823)
Had just finished searing both sides of a lovely porterhouse last night when the propane ran out.
Me = fail. Hell, even a teflon pan will do, if you are desperate. Just use a couple drops of oil (no more). |
Originally Posted by mgeoffriau
(Post 942823)
Had just finished searing both sides of a lovely porterhouse last night when the propane ran out.
Me = fail. Or if were me: I'd consider that bitch done and eat the fuck out of it. |
Yeah, I took it inside and finished it in a frying pan. It was fine.
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I'd just drive 5 min down the road and pick up a new thing of candy beans.
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Closest is Lowe's and they take forever to swap a tank out. Steak would've died before I got back.
Good reference though. |
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Bought a bread machine for 40 bucks bran new! I'll never buy store bread again. First creation: Rosemary Bread.
https://www.miataturbo.net/attachmen...ine=1351213080 Easy as hell to make: Jo's Rosemary Bread Recipe - Allrecipes.com |
Very nice, yummy as hell if you got the time to make it.
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Making that took me all of 5 minutes to measure the ingredients and throw them into the machine. 3 hours later I had this!
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https://www.miataturbo.net/attachmen...ine=1351640592
Recipe: pasta with mushroom, white wine and cream! « italian foodies With a slice of my rosemary bread and a glass of wine. Tasty! |
Venison and pork belly chili. Fucking yum.
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