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Message
Chicken and Ribs
Posted on 3/13/21 at 1:33 pm
Posted on 3/13/21 at 1:33 pm
Did a little barbecue today for lunch. Just a dozen chicken drumsticks and a rack of baby back ribs. Removing the skin from the drumsticks allows me to get more seasoning in contact with the meat. Also allows for better glaze coverage. Don't worry, I didn't waste the skin...
On the MBGS 1050 with hickory and pecan
Glazed after 3 hours of smoke
Both meats came out great! Moist and tender with the perfect amount of smoke.
I made Ranch Chicken Chips with the skins I removed from the drumsticks. Crunchy
Cheers!
On the MBGS 1050 with hickory and pecan
Glazed after 3 hours of smoke
Both meats came out great! Moist and tender with the perfect amount of smoke.
I made Ranch Chicken Chips with the skins I removed from the drumsticks. Crunchy
Cheers!
8
Posted on 3/13/21 at 2:44 pm to BigDropper
Looks very good. The only thing I would do different is smoke two racks of ribs.
Posted on 3/13/21 at 3:52 pm to Big James
quote:
The only thing I would do different is smoke two racks of ribs.
Great advice! I'll consider your suggestion next time
Posted on 3/13/21 at 3:55 pm to BigDropper
Very nice BD. What rubs did you use?
Posted on 3/13/21 at 4:31 pm to GeauxTigers0107
quote:
What rubs
One I haven't made in a while. It works well with chicken but I designed it for ribs.
It's really simple to recreate yet not overpowering of the natural smoked meat flavor. I like to substitute a fraction of the paprika with smoked paprika to enhance the flavor a bit. I also cut back on the cayenne so the kids can eat it.
Recipe:
3.5c Sugar
1.5c Salt
1/2c Garlic salt
1/2c Adolph's unseasoned meat tenderizer
1/2c MSG
1/2c Paprika
1/3c Oregano leaves
3T Black Pepper
3T Cayenne
It's a ton of salt and sugar but it works especially well on pork ribs smoked with hickory.
Posted on 3/13/21 at 4:42 pm to BigDropper
What's in your glaze?
Posted on 3/13/21 at 4:54 pm to Jax-Tiger
quote:
glaze
Normally it's just BBQ sauce & repeated dipping/ drying but this time I added a little extra ingredients.
I remembered seeing a BBQ video or two where, before they wrapped their ribs, they added bbq sauce, liquid margarine, grape jelly, and other ingredients to the foil before laying the rack, meat side down and wrapping it up.
So I improvised with that idea in mind.
Glaze
Rough estimate of measurements:
1/2c Williamson Brother's Original BBQ Sauce
1/4c ICBINB Liquid spray
2T Sugar
1T Rub (see recipe)
Put everything into a 1pt mason jar. Dipped and rolled the drumsticks to coat and placed them back into the smoker to dry. Got two coats on each.
Posted on 3/13/21 at 4:59 pm to BigDropper
The skin is what makes the legs so good, can’t believe you would take it off, that’s nuts! Where’s the bark on your ribs? They look awfully light.
Also, you should try a rub without meat tenderizer and msg. Use natural seasonings for a more authentic taste and pick the correct blend of flavors so you don’t need msg as an enhancer.
Also, you need to keep your raw pork and raw poultry separate. Storing them on the same tray is not smart. Practice food safety everyday!
Also, you should try a rub without meat tenderizer and msg. Use natural seasonings for a more authentic taste and pick the correct blend of flavors so you don’t need msg as an enhancer.
Also, you need to keep your raw pork and raw poultry separate. Storing them on the same tray is not smart. Practice food safety everyday!
This post was edited on 3/13/21 at 6:19 pm
Posted on 3/13/21 at 6:19 pm to SixthAndBarone
quote:
SixthAndBarone
Posted on 3/13/21 at 6:25 pm to SixthAndBarone
quote:
Also, you need to keep your raw pork and raw poultry separate. Storing them on the same tray is not smart. Practice food safety everyday!
Huh?
Posted on 3/13/21 at 6:48 pm to SixthAndBarone
quote:The people in my house do not like it, therefore I removed it. You like it? Keep it on your own chicken.
The skin is what makes the legs so good, can’t believe you would take it off, that’s nuts! Where’s the bark on your ribs? They look awfully light.
quote:Meat tenderizer and MSG are natural seasonings. Food scientist...
Also, you should try a rub without meat tenderizer and msg. Use natural seasonings for a more authentic taste and pick the correct blend of flavors so you don’t need msg as an enhancer.
Ever heard of Bromelain, Papain, Ficain, or Actinidin? These are enzymes extract derived from pineapples, papaya, figs, and kiwi.
MSG was originally derived from seaweed and is found in tomatoes and cheese.
GTFO with that B.S.
quote:They were on the tray long enough to snap a pic and transfer to the grill. I appreciate your concern about my safety but, I do this for a living and haven't killed anyone... YET!!!
Also, you need to keep your raw pork and raw poultry separate. Storing them on the same tray is not smart. Practice food safety everyday!
Posted on 3/13/21 at 6:51 pm to BigDropper
That's a pistol whipping lol
Posted on 3/13/21 at 6:54 pm to Powerman
quote:
That's a pistol whipping lol
Yep... notice the down vote but no reply... Nothing to say with his foot in his mouth!
Posted on 3/13/21 at 7:19 pm to BigDropper
No downvotes from me. You think all your downvotes are from crazy old me. Crazy to think that there are other people who really don’t care for what you said, huh?
What do you want? You post pictures and recipes for us to discuss. So I share my opinion. I haven’t said anything about you, just commenting on the food. This is a food board, no?
Let’s break down my criticism:
Raw Pork and poultry stored on the same tray. That’s bad. But you dismiss it.
Taking the skin off legs. That’s not normal. But you dismiss it.
A light colored rib with no bark. That’s not the desired rib look. But you dismiss it.
Msg and meat tenderizer. Why would you want extra chemical ingredients? But you dismiss it.
You don’t have to agree with everything, but perhaps you should open your mind and realize you don’t know it all and try to listen to others. It’s a food board, you posted your food and I’m commenting on it. Yet you always attack me for it and try to put me down personally every single time. You take cooking opinions and comment on me as a person to insult me. Look in a mirror.
What do you want? You post pictures and recipes for us to discuss. So I share my opinion. I haven’t said anything about you, just commenting on the food. This is a food board, no?
Let’s break down my criticism:
Raw Pork and poultry stored on the same tray. That’s bad. But you dismiss it.
Taking the skin off legs. That’s not normal. But you dismiss it.
A light colored rib with no bark. That’s not the desired rib look. But you dismiss it.
Msg and meat tenderizer. Why would you want extra chemical ingredients? But you dismiss it.
You don’t have to agree with everything, but perhaps you should open your mind and realize you don’t know it all and try to listen to others. It’s a food board, you posted your food and I’m commenting on it. Yet you always attack me for it and try to put me down personally every single time. You take cooking opinions and comment on me as a person to insult me. Look in a mirror.
Posted on 3/13/21 at 7:22 pm to SixthAndBarone
quote:
Raw Pork and poultry stored on the same tray. That’s bad. But you dismiss it.
How so?
Posted on 3/13/21 at 7:28 pm to BigDropper
Throwin yardbird on the smoker tomorrow thanks to this thread. Will eat some for dinner and save the rest for enchiladas.
Random thought popped in to my head when reading this. People go back and forth over Pork Shoulder vs Brisket as best BBQ but to me ribs are the perfect bbq meat
Random thought popped in to my head when reading this. People go back and forth over Pork Shoulder vs Brisket as best BBQ but to me ribs are the perfect bbq meat
Posted on 3/13/21 at 7:29 pm to KosmoCramer
2 species cross contamination. You can introduce pathogens from one species to the other.
Cooking temperatures are based on pathogens commonly found in each particular species of meat. The risk is that you add another pathogen not commonly found to that meat species.
Cooking temperatures are based on pathogens commonly found in each particular species of meat. The risk is that you add another pathogen not commonly found to that meat species.
Posted on 3/13/21 at 7:33 pm to SixthAndBarone
quote:
You can introduce pathogens from one species to the other.
A recipe for the Rona rd 2
Posted on 3/13/21 at 7:34 pm to Saskwatch
Yeah, whatever you do, never cross your ribs with a Chinese bat!
Posted on 3/13/21 at 7:45 pm to SixthAndBarone
I don't mind you sharing your opinion, do you mind me sharing mine?
Also, it's not what you say, it's how you say it. Here are a few tips
Don't tell someone what they should or shouldn't do.
Don't tell people what they need to do.
Instead make a suggestion or offer advice.
Speaking of advice, you should take your own advice. look at these two contradicting quotes:
So I have to leave the skin on because you say so and I need to open my mind but, you can't accept that some people (not me) don't like the skin and it can be removed? That's a bit contradictory and hypocritical. You don't have to agree with taking off the skin, but perhaps you should try it sometime!
I did not dismiss it, I explained it. You don't like my explanation?
You have good knowledge to offer the board. I've read a couple of good posts from you on other threads. But the way you approach people could use a little finesse.
Also, it's not what you say, it's how you say it. Here are a few tips
Don't tell someone what they should or shouldn't do.
Don't tell people what they need to do.
Instead make a suggestion or offer advice.
Speaking of advice, you should take your own advice. look at these two contradicting quotes:
quote:
Taking the skin off legs. That’s not normal
quote:
You don’t have to agree with everything, but perhaps you should open your mind
So I have to leave the skin on because you say so and I need to open my mind but, you can't accept that some people (not me) don't like the skin and it can be removed? That's a bit contradictory and hypocritical. You don't have to agree with taking off the skin, but perhaps you should try it sometime!
quote:
Raw Pork and poultry stored on the same tray. That’s bad. But you dismiss it.
I did not dismiss it, I explained it. You don't like my explanation?
quote:Again, I did not dismiss it, I explained it. You don't like my explanation?
Taking the skin off legs. That’s not normal. But you dismiss it.
quote:Not all ribs have dark bark, especially if that was the desired outcome. Ever see competition ribs? How many of these have dark bark?
A light colored rib with no bark. That’s not the desired rib look. But you dismiss it.
quote:Because you incorrectly inferred that using naturally occurring enzymes on your food was unnatural & now you called them "chemicals" to suggest they artificially produced.
Msg and meat tenderizer. Why would you want extra chemical ingredients? But you dismiss it.
You have good knowledge to offer the board. I've read a couple of good posts from you on other threads. But the way you approach people could use a little finesse.
quote:You got a link to this? or an example?
Yet you always attack me for it and try to put me down personally every single time. You take cooking opinions and comment on me as a person to insult me.
This post was edited on 3/13/21 at 8:06 pm
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