QUOTE (curiousity @ Jan 13 2010, 01:51 PM) <{POST_SNAPBACK}>
What do you consider "good" BBQ?
I'm smoking a couple racks of ribs this weekend... that's good bbq
Best Meat
Started by
Bill Z
, Jan 11 2010 08:38 PM
19 replies to this topic
#16
Dave Burrell
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Posted 13 January 2010 - 02:39 PM
I'm smoking a couple racks of ribs this weekend... that's good bbq
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#17
folsom500
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Posted 13 January 2010 - 02:55 PM
QUOTE (davburr @ Jan 13 2010, 02:39 PM) <{POST_SNAPBACK}>
I'm smoking a couple racks of ribs this weekend... that's good bbq
Is there enough meat on ribs to bother with ?
Another great day in the adventure of exploration and sight.
"Never doubt that a small group of thoughtful, committed people can change the world. Indeed, it is the only thing that ever has"
-Margaret Mead-
#18
Dave Burrell
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Posted 13 January 2010 - 02:59 PM
QUOTE (folsom500 @ Jan 13 2010, 02:55 PM) <{POST_SNAPBACK}>
Is there enough meat on ribs to bother with ?
oh yeah
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#19
folsom500
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Posted 13 January 2010 - 03:04 PM
I could not vote on the meats since they did not have our favorites
Beef - London Broil is second - low temp cooked - Tri tip is our favorite- so juicy and tender- both are very economical on sale . I like others but they are out of our budget range. I also like a good chuck steak
For Pork - we normally only have pork Tenderloins - marinated and roasted. We occasional have pork loin chops but not very often - I find them dry unless we cook them in a gravy or sauce.
I have to basically cook the above in shifts as Farley likes them well done ( shoe leather would suffice him it is tender) and I like mine medium rare.
Maybe one of these days I will get a gas grill for outside.
We most often cook our beef in the garage where we have a convection oven so we do not get the heavy smells in the house.
Beef - London Broil is second - low temp cooked - Tri tip is our favorite- so juicy and tender- both are very economical on sale . I like others but they are out of our budget range. I also like a good chuck steak
For Pork - we normally only have pork Tenderloins - marinated and roasted. We occasional have pork loin chops but not very often - I find them dry unless we cook them in a gravy or sauce.
I have to basically cook the above in shifts as Farley likes them well done ( shoe leather would suffice him it is tender) and I like mine medium rare.
Maybe one of these days I will get a gas grill for outside.
We most often cook our beef in the garage where we have a convection oven so we do not get the heavy smells in the house.
Another great day in the adventure of exploration and sight.
"Never doubt that a small group of thoughtful, committed people can change the world. Indeed, it is the only thing that ever has"
-Margaret Mead-
#20
AMETHYST PRODUCTIVITY
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Posted 13 January 2010 - 03:15 PM
QUOTE (folsom500 @ Jan 13 2010, 03:04 PM) <{POST_SNAPBACK}>
For Pork - we normally only have pork Tenderloins - marinated and roasted. We occasional have pork loin chops but not very often - I find them dry unless we cook them in a gravy or sauce.
The problem could be it's just being a tad overcooked. Most people tend to cook pork too long. Slight pink in the center is FINE and will help keep it juicy. The other option is brining.
Kimberly Purcell
Productivity Consultant - Amethyst Productivity
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