ChevelleForum.net

Go Back   Chevrolet Chevelle Forums > The Backyard meeting spot > Off Topic > Cooking and Spirits

Reply
 
Thread Tools Display Modes
  #11  
Old 04-01-2010, 06:57 PM
grandsport grandsport is offline
Banned
 
Join Date: Dec 2009
Location: Latrobe,Pa.
Posts: 4,878
Default

I plan on being outback this weekend,have a porch there too.
Reply With Quote
  #12  
Old 04-01-2010, 08:43 PM
Highway Star's Avatar
Highway Star Highway Star is offline
Moderator
 
Join Date: Dec 2009
Location: Baton Rouge
Posts: 1,120
Default

Quote:
Originally Posted by Durand View Post
Try par boiling them in apple juice prior to putting them on the grill, then use whatever BBQ you like. I spice mine up with a creole mix for added zest (true cajuns will hate me for this but I use the store bought generic type). Just be careful not to over-do it as they will fall from the bone quite easily. Also, use natural charcoal if possible.

Good luck,
Durand
I'll vouch for this too, at least the part about simmering them in liquid for the purposes of tenderization. I can see how apple juice may infuse some flavor while it is loosening up the tissue. It isn't really a par-boil though, they are getting completely cooked. In the past, I've done both beef and pork ribs this way, and will use water or stock, onion, garlic, peppercorns, etc.

The last ribs I made at the house got a rub of dijon mustard, cider vinegar, and dark brown sugar. Oooooooweeeeeeeeeeeeeeeee!!!

At the casino, where it was common to go through 600# on a saturday night, all of the ribs were "boiled", then grilled/sauced. The court bouillon was chicken stock, with zatarain's liquid crab boil , and steen's cane syrup

That was a nice touch.


Quote:
Originally Posted by stalkingbear View Post
Being ignorant, is there different or a specific cut of beef that is best?
Mike, this really depends on what you're looking for. Are you talking for ribs, or slow cooking? You can get short ribs or back ribs. The former are best braised, and the latter are best off the grill.

Quote:
Originally Posted by Ms Grumpy View Post
David and I have talked about getting a smoker, but we just don't have the room. I love to BBQ, all year long, my neighbors must think that I am nuts cause I do it all winter long too
That's me, too. When I lived up north, my brother and I used to set outside with our insulated bibs on and cook brats, steaks, ribs, chicken, turkeys, heck you name it...any time of year.
__________________
Jake
1972 Malibu Sport Coupe - ~9.8:1 355"
Reply With Quote
  #13  
Old 04-02-2010, 06:16 AM
Ms Grumpy's Avatar
Ms Grumpy Ms Grumpy is offline
Bowtie Member
 
Join Date: Dec 2009
Location: Just outside San Antonio, Texas
Posts: 7,403
Default

I like to slow cook beef and pork in water with a little bit of liquid smoke til they are tender, then grill them. I also found that if you are having a large gathering you could slow cook them the day before, cover them in your BBQ sauce and refrigerate them til you are ready to BBQ them. I think that it depends on how you like your meat. If you like it "saucy" then the day of works well. If you like more of the "char" then the day before works really well.

Maybe I am crazy doing them this way, but they are really good. I will try the apple juice though, cause I like 'em sweet.
__________________
Get in, sit down, shut up, hold on...cause Ms Grumpy is driving !

For the audio geek try: www.audiokarma.org

Reply With Quote
  #14  
Old 04-02-2010, 11:55 AM
piette's Avatar
piette piette is offline
Moderator
 
Join Date: Dec 2009
Location: Kaukauna, WI
Posts: 399
Default

My grill is going at least 4 nights a week, all year long. I use the grill to make dinner far more often than the wife uses the stove. I really like to grill out and am progressively getting much better at it.

Jeff
__________________
Jeff
1969 Chevelle SS, 505 CID BBC 686hp, Tremec TKO600, 12 bolt 3.73 rear 5 speed
2007 Trailblazer SS, LS2, 4L70E, AWD, 4.10 gears Its a 475 hp daily driving grocery getter
2006 Cadillac CTS-V LS2 and a 6 speed
Reply With Quote
  #15  
Old 04-16-2010, 05:26 PM
Hank70SS's Avatar
Hank70SS Hank70SS is offline
Moderator
 
Join Date: Dec 2009
Location: Brighton, MI
Posts: 4,719
Default

Oh, you're making hungry. Haven't cooked ribs in a while. Did grill a couple of burgers a couple days ago, simple food is nice now and then. Grilled some rib steaks last night, they were good. We cover them in Italian dressing and let them sit for a few hours. The vinegar in the dressing helps tenderize the meat and the seasoning is great too. Then sprinkle a little Molson Canadian over them while on the grill when the flames start up doesn't hurt either.
__________________
Hank

70 Chevelle SS396(454), M20, 3.73
My Chevelle
Reply With Quote
  #16  
Old 04-25-2010, 11:52 PM
Highway Star's Avatar
Highway Star Highway Star is offline
Moderator
 
Join Date: Dec 2009
Location: Baton Rouge
Posts: 1,120
Default

Made these over the weekend...huge packs buy 1 get 1 free. Pork "country style" ribs...with the bones.

Seasoned heavily with all-purpose seasoned salt, onion powder, garlic powder, and black pepper, then they got about 6 hours at 250 degrees. I slapped them with a quick apple-brown sugar bbq sauce, and under the broiler for a few minutes to candy them up...

Tasted better than the pic looks...

__________________
Jake
1972 Malibu Sport Coupe - ~9.8:1 355"
Reply With Quote
  #17  
Old 04-26-2010, 04:49 PM
Highway Star's Avatar
Highway Star Highway Star is offline
Moderator
 
Join Date: Dec 2009
Location: Baton Rouge
Posts: 1,120
Default

Gotta be careful ordering ribs "out" because some places just open a cryovac pack (with bbq sauce in it) and just mark them on the char-broiler, then serve.

Ribs are one of the items that I won't pay (and risk being disappointed) someone else to make for me.
__________________
Jake
1972 Malibu Sport Coupe - ~9.8:1 355"
Reply With Quote
  #18  
Old 04-26-2010, 05:37 PM
Hank70SS's Avatar
Hank70SS Hank70SS is offline
Moderator
 
Join Date: Dec 2009
Location: Brighton, MI
Posts: 4,719
Default

Quote:
Originally Posted by Highway Star View Post
Gotta be careful ordering ribs "out" because some places just open a cryovac pack (with bbq sauce in it) and just mark them on the char-broiler, then serve.

Ribs are one of the items that I won't pay (and risk being disappointed) someone else to make for me.
I hear you, I seldom order a steak, or ribs out, I can cook those. I won't order spaghetti out either, I like the way Lynda makes it. I try things we can't or don't cook at home. Of course for you that would leave out just about everything.

We did go out to dinner Saturday. My great aunt took us out after I replaced her kitchen faucet. Had lake perch, very good, frog legs, also very good, shrimp, that was pretty good too. Wish we had a good seafood restaurant like that near us.
__________________
Hank

70 Chevelle SS396(454), M20, 3.73
My Chevelle
Reply With Quote
  #19  
Old 06-12-2010, 02:42 PM
Hank70SS's Avatar
Hank70SS Hank70SS is offline
Moderator
 
Join Date: Dec 2009
Location: Brighton, MI
Posts: 4,719
Default

Cut some ribs up around 9 this morning. Put the seasoning and Sweet Baby Ray's bbq sauce on them. They've been sitting in the fridge since then. Time for a shower, awful muggy here today, then pop them in the oven for a few hours then to the grill.

Going to the east side tomorrow. My great aunt's 98th birthday, my uncle's birthday, Lynda's birthday and my birthday are all in June. Hope we're going back to the place I mentioned with the lake perch, frog legs and shrimp.
__________________
Hank

70 Chevelle SS396(454), M20, 3.73
My Chevelle
Reply With Quote
  #20  
Old 06-12-2010, 04:36 PM
Highway Star's Avatar
Highway Star Highway Star is offline
Moderator
 
Join Date: Dec 2009
Location: Baton Rouge
Posts: 1,120
Default

Lake Perch...

The only perch I have caught are a light greenish color with dark green stripes down their sides from the top, and orange-ish pectoral fins. We called the bigger ones Jack Perch. I have caught them in lakes and rivers, though.

Is that what you're talking about? They are so sweet and delicious.
__________________
Jake
1972 Malibu Sport Coupe - ~9.8:1 355"
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 08:31 AM.



Powered by vBulletin® Version 3.8.6
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Audiokarma.org