Politics? Troll Records?
- From: Brett Hetherington <sabot@xxxxxxx>
- Date: Fri, 08 Jul 2005 02:58:38 -0500
Jeez, Wortheads.
Lets talk about something remotely related to beer if not on topic...
Well, Uncle Joe's sauerkraut recipe went into the canner with a batch of
sliced nacho style jalapeno peppers the other day. The kraut is
excellent, somehat milder than commercial krauts, and of course, homemade
which adds a bit of social coin to the mix. The jalapenos, ($.89/lb at
the local super K-Mart) are twice as tasty as the commercial offering,
but somewhat less crispy. If anybody wants the recipe for em, just ask.
How come this is remotely related, you ask. Because we did it ourself
just like homebrew, that's why.
On the off topic of BBQ, I've found a reasonable compromise for those of
us who do not live in the BBQ Belt (and that include you Texans... If it
ain't pork, it ain't BBQ).
Now this is actually more on topic than you might think because it's
thirsty work barbequeing, and you just as well swill down a cold home
brewed cream ale as any commercial beer. Life is too short to drink beer-
flavored water.
OK back on the off topic...
Some people believe BBQ originated in the Carolinas from displaced Tainu,
BBQ being a Tainu word for Awesome Fire Cooked Meat So Good You See God.
Yep. Anyway, it spread fanlike south and west to Alabama in the South to
Missouri in the west before it was corrupted beyond recognition. Kansas
City MO is probably the boundary for true BBQ. On the other side of the
river, the're content to drink red beer made from tomato juice and "Currs
beer".They'd probably eat haggis if they knew how to pronounce it.
Here in Colorado, Barbecue, as in Australia, is synonymous with grilling,
either over those gawdawful fuel tasting Kingsford Briquettes, or on a
gass grill.
Fine. So much for the history lesson. You Canucks are encouraged to do
further research being how you think you can barbecue an animal that
doesn't even have legs, much less being remotely like pork in any way...
Now that I've insulted everybody except the Limeys and the Camel Jockeys,
I'll tell you the secret to almost-BBQ to nearly die for. If you make
this for your girlfriend and you don't get laid, you must have a little
deal.
These instructions are for gas grills, but with a little bit of thought
and engenuity, can be adapted to Weber grills, and other charcoal fired
appliances.
The goodness of BBQ is that it's cooked at low temps (225f) for long
periods (perhaps 10 to 12 hours). We can speed up the process by raising
the temperature a little bit, and selecting an amenable cut of pig.
That said, it's pretty simple.
Soak some hardwood chips in water for about 30 minutes at minimum.
Procure a metal pan to roast the chips in. Don't use your wife's cake
pan, because it's going to be worthless for cakes after you're done.
Turn on one side only of your gas grill (or bank your charcoal on one
side of your weber).
Place the pan of wood chips over the lit burner and allow it to become
smoky, about 30 minutes.
Take your Ribs, which you have rubbed some dry onto and place them on the
cool side of the grill, meat side down.
place a digital thermometer on the rack so you can adjust the temperature
to between 250 - 300f while cooking.
If the grill stops smoking, lift the lid and spray the burning wood chips
wiht water.
Cook meat side down for an hour. Flip, and move the ribs from the cool
end of the grill to the warm end of the grill.
Cook for another hour. Once the ribs are ready to serve, pass them around
wour favorite BBQ sauce.
That's all there is, there ain't no more
-Brett
--
"They who drink beer will think beer."
-Washington Irving
.
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