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re: Let's talk ribs
Posted on 4/9/13 at 7:59 am to OTIS2
Posted on 4/9/13 at 7:59 am to OTIS2
quote:Your mother must be proud of you for being able to extrapolate from a comparison between baking and smoking meats (cooking with dry heat for the morons on site) to boiling water for cooking meats. She can reference your post when she is pointing out all the academic awards you earned, that she still has hanging on her walls, when she has visitors. I can picture it now, "My OTIS2 really schooled those idiots on the Food and Drink Board who think all heat sources are the same. They forgot to consider all methods of cooking. What a clever boy, steamed turkey imagine that." Now run along and let the adults go about their business.
Now that this is settled I can pursue my dream of serving the perfect steamed turkey for Thanksgiving this year.
1
Posted on 4/9/13 at 8:33 am to Poodlebrain
Good points...I'll be practicing my lifelong desire to grill a fricking cheesecake later today, PB. Come on over and we'll discuss dry heat cooking methods...you know, heat is heat... 
Posted on 4/9/13 at 9:41 am to OTIS2
In a topic specifically about cooking ribs in an oven versus on a grill, you bring up steamed turkey. That was real mature of you.
Posted on 4/9/13 at 9:48 am to Poodlebrain
"heat is heat" isn't very deep either...that's why I pointed it out in such obvious fashion.
As for the suibject matter, the OP can bake ribs...plenty of tricks to not only make them edible, but also pretty good, if you have no other choice. But, if he won't be getting what he's used to in the way of bbq flavor and texture...again, that's the point of my posts in this thread..."heat ain't heat".
As for the suibject matter, the OP can bake ribs...plenty of tricks to not only make them edible, but also pretty good, if you have no other choice. But, if he won't be getting what he's used to in the way of bbq flavor and texture...again, that's the point of my posts in this thread..."heat ain't heat".
This post was edited on 4/9/13 at 9:52 am
Posted on 4/9/13 at 9:51 am to Poodlebrain
quote:
Poodlebrain
There are massive differences between dry heat sources in cooking anything. Please tell me you're trolling.
Posted on 4/9/13 at 10:01 am to CadesCove
I think we can all agree "heat is heat" insofar as it CAN cook anything. It's a little bit of an oversimplification, but it's fair. I think we can also agree that some heats are better suited to some meats than others.
With ribs, does anyone NOT like the wonderful, smoky taste?
Gris Gris, I had never heard of a stovetop smoker before. I did some quick googling and it seems like there are some interesting ideas out there for purchase as well as some ways to rig one up from common household items. I may just try something like that. When I do I'll post pics so people can flame me for not using a smoker and doing it "how it should be done."
With ribs, does anyone NOT like the wonderful, smoky taste?
Gris Gris, I had never heard of a stovetop smoker before. I did some quick googling and it seems like there are some interesting ideas out there for purchase as well as some ways to rig one up from common household items. I may just try something like that. When I do I'll post pics so people can flame me for not using a smoker and doing it "how it should be done."
Posted on 4/9/13 at 1:23 pm to CadesCove
Next time you go to TJ Ribs look for the grill/bbq pit they use to cook their ribs. They use an oven to cook their ribs, as do many other restaurants. I was definitely not trolling. Does every post have to include specific instructions as to where to place food relative to the heat source? If you can't figure out how to replicate indirect heat used in a bbq using an oven, then you have bigger issues to deal with than asking for advice on TigerDroppings. Next time you post cooking instructions should I expect a full discussion on how to properly boil water since we can't assume readers have any common sense or knowledge about heat sources?
Posted on 4/9/13 at 1:44 pm to Matisyeezy
quote:
Gris Gris, I had never heard of a stovetop smoker before. I did some quick googling and it seems like there are some interesting ideas out there for purchase as well as some ways to rig one up from common household items. I may just try something like that. When I do I'll post pics so people can flame me for not using a smoker and doing it "how it should be done."
The Cameron stovetop smoker is worthy of purchase. Neat product. When you don't have a smoker or you want to smoke something quickly like a veggie, it's a darn convenient way to legitimately get the smoke flavor. I smoke mushrooms for a mushroom pasta similar to Commander's and Emeril's app. Smoking tomatoes to make a sauce or smoked tomato jam is fast and easy. Lots of possibilities.
Posted on 4/9/13 at 1:50 pm to Poodlebrain
quote:
? If you can't figure out how to replicate indirect heat used in a bbq using an oven, then you have bigger issues to deal with than asking for advice on TigerDroppings.
It has never really occurred to me to try. I cooked at the world championships in Memphis for ten years. Know how many teams used ovens or grills? If there were one more, that would make one. Why? Because ovens are not anywhere near equal to the task. Indirect heat is one aspect to good BBQ; but if you think that's the only one, I feel sorry for you (and, more importantly, those that you attempt to feed.)
I guess if it works for you though, eat up.
Posted on 4/9/13 at 1:55 pm to CadesCove
So, do you cook your ribs until the meat falls off the bone?
Posted on 4/9/13 at 1:56 pm to Poodlebrain
quote:
how to properly boil water
You might be suprised how many people would disagree about this on here some days.
Posted on 4/9/13 at 1:58 pm to Gris Gris
quote:
So, do you cook your ribs until the meat falls off the bone?
No. The meat should begin to separate from the ribs at the edges and should pull off the bone clean & easy, but you should never have ribs just falling out of the meat.
Posted on 4/9/13 at 2:04 pm to CadesCove
Falling off the bone is overcooked to me, but many people like them that way. I don't see the point in cooking them on the bone if it just falls off.
Posted on 4/9/13 at 2:16 pm to Gris Gris
quote:
Falling off the bone is overcooked to me
Definitely. They tend to be mush if you cook them to this point. The meat should still have texture to it when properly done.
Posted on 4/9/13 at 3:09 pm to CadesCove
Well you've got me there since I only cooked at Memphis in May twice. I don't think I ever stated, or even implied you could get the same results from an oven. However, that is not the same as claiming you can get an acceptable result from an oven, as several posters on this board claimed independently.
I do understand the differences that will result from using different tools and/or methods to cook food. The issue of this thread was someone seeking assistnace with cooking ribs indoors. And from a practical standpoint, using an oven does not require any different techniques than cooking in a bbq pit. Why is it that whenever someone asks for assistance on this board that simple solutions are never enough? Someone always has to prove what a food perfectioninst they are with one-upsmanship. Congratualations, I concede you are the rib cooking champion a-hole perfectionist extraordinaire of TigerDroppings. Now why don't you make yourself useful and help out the OP with his problem which was the entire point of this thred?
I do understand the differences that will result from using different tools and/or methods to cook food. The issue of this thread was someone seeking assistnace with cooking ribs indoors. And from a practical standpoint, using an oven does not require any different techniques than cooking in a bbq pit. Why is it that whenever someone asks for assistance on this board that simple solutions are never enough? Someone always has to prove what a food perfectioninst they are with one-upsmanship. Congratualations, I concede you are the rib cooking champion a-hole perfectionist extraordinaire of TigerDroppings. Now why don't you make yourself useful and help out the OP with his problem which was the entire point of this thred?
Posted on 4/9/13 at 3:20 pm to Matisyeezy
My standard rib recipe, which people love, involves rubbing them with salt, pepper, sugar, dry mustard, cayenne and paprika, baking them in an over for 2-3 hours, letting them cool and finishing them off on a grill for 10-15 minutes.
I wonder if you could finish them off on the stove in a hot skillet? I saw a recipe I wanted to try where you bake the ribs, slice them, then put them in a big Dutch oven on the stove, pour sauce on them and heat them up until they are all coated and the sauce has browned.
I wonder if you could finish them off on the stove in a hot skillet? I saw a recipe I wanted to try where you bake the ribs, slice them, then put them in a big Dutch oven on the stove, pour sauce on them and heat them up until they are all coated and the sauce has browned.
Posted on 4/9/13 at 3:23 pm to Poodlebrain
For what it's worth, guys, there's been some extremely helpful answers too. I'll invest in what Gris Gris suggested because it sounds like a nice addition to my kitchen (thanks, Gris Gris!) and employ some of the other techniques mentioned here and whip up something that should be quite tasty.
I won't be winning any competitions in Memphis I'm sure, but I'll have fun along the way and hopefully eat pretty well too
I won't be winning any competitions in Memphis I'm sure, but I'll have fun along the way and hopefully eat pretty well too
Posted on 4/9/13 at 3:33 pm to Matisyeezy
Report back on how you like and use that smoker. I need to get mine out again, soon, and start smoking some veggies for dishes and sauces. I had a smoked tomato sauce on an app at Delmonico a few weeks ago and it was delicious.
Posted on 4/9/13 at 3:41 pm to Poodlebrain
quote:
I concede you are the rib cooking champion a-hole perfectionist extraordinaire of TigerDroppings.
My work is done here then.
quote:
Now why don't you make yourself useful and help out the OP with his problem which was the entire point of this thred?
Naw. You've obviously got him straightened out without my help. All he needs is a microwave and a bottle of Liquid Smoke since all heat sources are the same.
Posted on 4/9/13 at 4:24 pm to Gris Gris
quote:
Falling off the bone is overcooked to me, but many people like them that way. I don't see the point in cooking them on the bone if it just falls off.
I cook them until the bone turns easily and can be pulled out. They are still juicy and obviously very tender, if done low and slow.
You cook anything with the bone for a richer flavor. Nobody said the bone still has to be stuck to the meat.
I like what I like. Like tomato sauce in my jambalaya...
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