July 7, 20196 yr 39 minutes ago, ChampKind said: But what the fuck do I know...the James Beard Foundation doesn’t even know who I am. yeah but you’re a surly celebrity and surly > james beard
July 9, 20196 yr On 7/7/2019 at 4:30 PM, elfenix said: dry ingredients should always be by weight. But what about all those recipes that call for 1 cup sugar, 3 cups flour, 1 tsp salt, etc?????
July 9, 20196 yr 20 minutes ago, utee94 said: But what about all those recipes that call for 1 cup sugar, 3 cups flour, 1 tsp salt, etc????? written by morons.
July 9, 20196 yr On 7/7/2019 at 4:30 PM, elfenix said: dry ingredients should always be by weight. Per Alton Brown
July 14, 20196 yr 15 minutes ago, futureman said: and who the fuck is james beard? He's the guy whose parents named him after a foundation. Pay attention.
July 14, 20196 yr On 7/9/2019 at 7:18 PM, elfenix said: written by morons. Yup. Recipes should never be in imperial.
July 14, 20196 yr 6 hours ago, futureman said: and who the fuck is james beard? An annoying fucker who plays for the Rockets.
July 28, 20196 yr 4 hours ago, ChampKind said: Beef rib tartare? I'd pound that shit flat and make beef rib carpaccio.
July 28, 20196 yr "Man I forgot to take the after pic, but they were perfection. Gone before I even had a chance to take a picture."
July 28, 20196 yr Picked up the 2 plate pack at Costco (9.5lbs). How much meat will that yield? Also, without digging through the thread, any tips on time/temp etc?
July 28, 20196 yr 39 minutes ago, Jerry Callo said: This is a good place to start if you're cooking your first rack of beef ribs: Great video, but missing the money shot
July 28, 20196 yr 46 minutes ago, bigcigar said: Great video, but missing the money shot Yeah, I’m pretty sure his turned out okay.
August 4, 20196 yr Author This is a good place to start if you're cooking your first rack of beef ribs: This is a great video but IMO it’s missing a crucial step: trimming the silverskin off the top. Very easy to do and very crucial. I had a crowd over today so I did two pork butts but also did a three bone plate to cut up for appetizers. Maybe the best I’ve done. People absolutely swooned. “I’d rather have this than steak.”I know I know, no pics. I have before but not after. Tapa is acting up. Trim, hot sauce, salt and pepper, post oak chunks on the BGE. Killed.
October 13, 20196 yr Letting these bad boys rest. Hope to update after a clean cut... last time they fell apart. My 2nd time
April 19, 20205 yr HEB didn’t have the big plate ribs. I grabbed these just to play around with. They are about 3/4” thick. How long will they take to smoke at 275? Sent from my iPhone using Tapatalk
April 19, 20205 yr 9 minutes ago, Mac8111 said: HEB didn’t have the big plate ribs. I grabbed these just to play around with. They are about 3/4” thick. How long will they take to smoke at 275? Sent from my iPhone using Tapatalk About 10 min
April 19, 20205 yr 8 hours ago, Mac8111 said: HEB didn’t have the big plate ribs. I grabbed these just to play around with. They are about 3/4” thick. How long will they take to smoke at 275? Sent from my iPhone using Tapatalk I’ve done these plenty of times and usually turn out great as long as there’s enough meat on there. Left rack looks a little thin. I use a reduced 3-2-1. Usually after about 2 I’ll check for color and if ready wrap in foil with butter on top. Back on for another 1-1 1/2 and they’re usually done. Be sure to let them rest and don’t use too much pepper because they’ll shrink up a lot. Some of the best compliments I’ve received were when I was taking them to a party so didn’t get to rest long. Sliced and into a Tupperware were they sat for a bit. Damn near perfect.
April 19, 20205 yr And use some acv worst spray and get some liquid in the foil. I love finger ribs as a little snacker.
April 20, 20205 yr Author I’ve done these plenty of times and usually turn out great as long as there’s enough meat on there. Left rack looks a little thin. I use a reduced 3-2-1. Usually after about 2 I’ll check for color and if ready wrap in foil with butter on top. Back on for another 1-1 1/2 and they’re usually done. Be sure to let them rest and don’t use too much pepper because they’ll shrink up a lot. Some of the best compliments I’ve received were when I was taking them to a party so didn’t get to rest long. Sliced and into a Tupperware were they sat for a bit. Damn near perfect. Ok but butter on top of the foil seems like an odd choice.
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.