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+--- Thread: You cooks! Any suggestions? (/showthread.php?tid=5358)
- .paul - 03-25-2009
lamb is super easy.. lamb racks.. fresh preferred..
salt/pepper.. pan sear for browning.
let cool.. brush on dijon mustard
the crust is chopped parsley, shredded parmesan reggianno, and garlic bread crumbs. you can make your own or use pre made in the can.
rub the rub on.
bake in the oven for 25/30 minutes @ 425. let it rest for about 5/7 minutes, slice and eat.
- .RJ - 03-25-2009
.paul Wrote:rub the rub on
:chuckle:
- Ryan T - 03-25-2009
Perfect Ribs:
Take your rack of ribs and let them sit in the fridge with some salt/pepper for a few hours. Once that has worked into the meat a little bit boil the ribs for about an hour. At this point they are cooked. Sprinkle lightly with salt/pepper/red pepper/garlic powder/parsley/brown sugar and throw on the grill. 10 minutes on each side while coating thoroughly with bbq sauce on both sides. The mixture of peppers and sugar gives you a great crispy outer coating with a sweet bite-in taste but some spice in the meat itself. I prefer sweet baby rays sauce because it mixes very well with the fats in the ribs (especially beef, pork ribs don't have as much fat) and the sugar, especially on the grill; but whatever bbq sauce you want to use works fine.
Serve with a baked potato and some fresh cooked vegetables and you have a great dinner.
- WRXtranceformed - 03-26-2009
Those pizzas look so money, I want to nom some right now.
BBQ ribs are by far one of my most favorite meats. They were the only meat that I actually craved occasionally when I was a vegetarian.
- Apoc - 03-26-2009
Ryan T Wrote:boil the ribs for about an hour.
Sorry but I stopped reading there. If I want boiled ribs I'll go to TGI Fridays.
- Ryan T - 03-26-2009
Apoc Wrote:Ryan T Wrote:boil the ribs for about an hour.
Sorry but I stopped reading there. If I want boiled ribs I'll go to TGI Fridays.
I've boiled them, baked them, and smoked them and boiling is the easiest/best tasting for the time invested. I prefer smoking them but it takes a good bit more time and I don't have a smoker. Baking them dries them out and grilling them from raw on the grill also takes about 5 hours to do them right and they still come out a little dry for my taste. If you have an entire afternoon to devote to keeping the heat inside your grill at 220degrees and making sure your ribs don't overlap the flame, that's awesome; but boiling them then a quick stent on a grill with lots of sauce is just as good to me.
- Apoc - 03-26-2009
Ryan T Wrote:grilling them from raw on the grill also takes about 5 hours to do them right and they still come out a little dry for my taste.
center cut ribs + grill + 40 min = moist and delicious
They're not "fall of the bone" but they're full cooked and damn tasty.
- ScottyB - 03-26-2009
Apoc Wrote:They're not "fall of the bone"
if you've done 'em right, they shouldn't be.
- HAULN-SS - 03-26-2009
ScottyB Wrote:Apoc Wrote:They're not "fall of the bone"
if you've done 'em right, they shouldn't be.
+1. I like mine to be a little more dry than that. Dry rub rubs are the best too..wet sauce is overrated.
- Mike - 03-26-2009
ScottyB Wrote:Apoc Wrote:They're not "fall of the bone"
if you've done 'em right, they shouldn't be.
Well sue me... that's how I like 'em!
- Apoc - 03-26-2009
ScottyB Wrote:Apoc Wrote:They're not "fall of the bone"
if you've done 'em right, they shouldn't be.
I think that depends on cooking method.
If you're talking low and slow with indirect heat (BBQ), I think they should be. Most restaurants use boiling as a shortcut to get here because it breaks down the collagen... I'm not a fan.
If you're talking just normal grilling (vastly different than BBQ) then no, they shouldn't be. In this case, I want to gnaw the meat off the bone like a savage.
- ScottyB - 03-26-2009
ribs are serious business!
i prefer to be a savage, personally
- Ryan T - 03-26-2009
Fall off the bone is the way to have them. Be able to twist the rib right out of the meat in one move.
- Dave - 03-26-2009
Ryan T Wrote:Fall off the bone is the way to have them. Be able to twist the rib right out of the meat in one move.+1 I'm not a fan of eating any kind of meat off the bone (usually won't even consider eating chicken wings). I love me some ribs, but I have no desire to make out with a peice of bone if I can coerce the meat to simply slide off into my mouth.
- Apoc - 03-26-2009
Dave Wrote:I can coerce the meat to simply slide off into my mouth.
Quoted for posterity.
- ScottyB - 03-26-2009
why is that not in the best MM quotes of all time thread?
haha man oh man did you ever walk into that one buddy
- WRXtranceformed - 03-26-2009
Apoc Wrote:Dave Wrote:I can coerce the meat to simply slide off into my mouth.
Quoted for posterity.
ROFL :lol:
- Ryan T - 03-28-2009
Made some chicken tonight that was excellent. Took two thawed boneless chicken breasts and cut several deep slits in them. Coat both sides with light salt, pepper, garlic powder and parsley. Put in a glass baking dish and cover in marinara sauce (good reason for the slits in the chicken), then cover those with shredded sharp cheddar cheese, mozzarella cheese, romano cheese, provolone and parmesian cheese. Cover in tinfoil and bake at 375 for 30 minutes. Remove the tinfoil and bake for 10 more minutes to give the cheese and sauce a nice browning. Serve over a nice plate of your favorite type of pasta noodles boiled in butter and a pinch of salt and garlic bread on the side.
- Dave - 03-31-2009
Apoc Wrote:Dave Wrote:I can coerce the meat to simply slide off into my mouth.
Quoted for posterity.
Dammit :twisted:
- ScottyB - 03-31-2009
get a nice filet of salmon, enough to feed 2 preferrably.
in a bowl mix about a quarter of a container of:
![[Image: deli_garh.jpg]](http://www.rondele.com/images/product_shots/deli_garh.jpg)
(i like the garlic best) and mix with some lemon zest or juice.
chop up 1 or 2 slices of bread in a food chopper (good way to use the heels of the loaf) to make bread crumbs.
cut a 1/2" deep cut down the thick part of the filet and fill it with the cheese. on top of the whole filet pat down the bread crumbs. put in a baking dish, stick in the oven on 350 or so for about a half hour or until the fish is done in the middle. the crumbs make a nice crust and the cheese goes well with the salmon. total cost - about 8 bucks. note - the cheese is strong enough you don't have to spread it on the filet, just fill the cut with it. at first i thought it would need more but i ended up scraping off my extra because it was overpowering.
now you have half a container of cheese, dig into that sucker with crackers, great snack 8)