BAR-B-QUE puts people in a good mood

[2dimes]

I did some back ribs in a variation of the Treager 3-2-1 method,
3 hours @180 degrees F
2 @ 225 in foil
then finish @225.

Pretty close. Slightly less moist than I'd prefer but I forgot to put apple juice in during the foil part.

I have brats on there right now. Getting hungry.

Edit update: kept fooling around with the temperature but we'll call it 180 F for 3 hours. They were perfect!

[mookiemcgee]

I did some back ribs in a variation of the Treager 3-2-1 method,
3 hours @180 degrees F
2 @ 225 in foil
then finish @225.

Pretty close. Slightly less moist than I'd prefer but I forgot to put apple juice in during the foil part.

I have brats on there right now. Getting hungry.

Edit update: kept fooling around with the temperature but we'll call it 180 F for 3 hours. They were perfect!

Forgetting the liquid at the hottest temp almost surely affected it. I like my ribs on the drier side especially if they are thick. Sounds pretty darn tasty... dry or BBQ sauced?

[2dimes]

Started with dry rubs. Stubbs for chicken on one rack, Joe Beef BBQ on the other. Then sauce in the foil. Going to look for a sweeter blend of the Stubbs, that's good stuff there.

Used some olive oil instead of yellow mustard to start. That might have been a factor too. I might have inadvertently fried them slightly in the oil on the surface.

They were good I'm just being fussy. The first time I tried pork ribs they were tasty too but burned. Ran the smoker too hot at 275 F.

[jimboston]

“Ladies and Gentlemen I’m a cook.”

[mookiemcgee]

Started with dry rubs. Stubbs for chicken on one rack, Joe Beef BBQ on the other. Then sauce in the foil. Going to look for a sweeter blend of the Stubbs, that's good stuff there.

Used some olive oil instead of yellow mustard to start. That might have been a factor too. I might have inadvertently fried them slightly in the oil on the surface.

They were good I'm just being fussy. The first time I tried pork ribs they were tasty too but burned. Ran the smoker too hot at 275 F.

This place here in town serves ribs (pork back) that are deep fried and they are soooo good. Pretty sure they just fry em for like 3 min before serving but the crispy bits are epic

[2dimes]

I've had deep fried spare ribs from some Chinese places they are good.

“Ladies and Gentlemen I’m a cook.”

Sometimes.

[jimboston]

I've had deep fried spare ribs from some Chinese places they are good.

“Ladies and Gentlemen I’m a cook.”

Sometimes.

That’s the quote on the Stub’s bottle.

The main ingredient in a lot of his marinades (not sauces) is soy.

I marinade a lot in soy with crushed garlic. If crushing fresh garlic is too much you can use garlic powder. If you want a little kick you can add Frank’s Red Hot or similar.

You only need a couple hours at most for this marinade... depending of course on thickness and type of meat. If you marinade it too long it can get salty... thick tips can go for a few hours... but cut up chicken can be fine in an hour. Marinade some tips in this and grill and you’ll get a lot of compliments.

[2dimes]

Ah, cool. I just looked to make sure I did not miss it, it's not on the dry rub.

We buy minced garlic in jars I find it just like crushing your own less the work.

[Dukasaur]

We buy minced garlic in jars I find it just like crushing your own less the work.

+1

[jimboston]

Ah, cool. I just looked to make sure I did not miss it, it's not on the dry rub.

We buy minced garlic in jars I find it just like crushing your own less the work.

Mostly just in the marinades.

Bottled minced garlic is fine for you 1% who can afford it.

[2dimes]

If I was that wealthy I'd have people on staff to pick fresh garlic from my extensive garden and press it for me.

[Dukasaur]

Bottled minced garlic is fine for you 1% who can afford it.

I think it's actually cheaper to buy the bottled stuff than to mash it yourself. Costs about $6 or $7 for a one-litre bottle here. Not sure how many heads of fresh garlic it would take to make that much, but I'm guessing 20 or so, and given that fresh garlic is $2 for a pack of three heads, it would probably be something in the $14 range just to buy them, not counting all the work to peel them.

That's just the roughest level of approximation, so it might be $10 or it might be $20, but definitely cheaper to buy it pre-minced.

[mookiemcgee]

Bottled minced garlic is fine for you 1% who can afford it.

I think it's actually cheaper to buy the bottled stuff than to mash it yourself. Costs about $6 or $7 for a one-litre bottle here. Not sure how many heads of fresh garlic it would take to make that much, but I'm guessing 20 or so, and given that fresh garlic is $2 for a pack of three heads, it would probably be something in the $14 range just to buy them, not counting all the work to peel them.

That's just the roughest level of approximation, so it might be $10 or it might be $20, but definitely cheaper to buy it pre-minced.

Garlic by the liter, no vampires at Duku's house.

[jimboston]

Bottled minced garlic is fine for you 1% who can afford it.

I think it's actually cheaper to buy the bottled stuff than to mash it yourself. Costs about $6 or $7 for a one-litre bottle here. Not sure how many heads of fresh garlic it would take to make that much, but I'm guessing 20 or so, and given that fresh garlic is $2 for a pack of three heads, it would probably be something in the $14 range just to buy them, not counting all the work to peel them.

That's just the roughest level of approximation, so it might be $10 or it might be $20, but definitely cheaper to buy it pre-minced.

You talking fresh minced... or liked canned/bottled in grocery section.

I assumed you were. talking the small little bottles of fresh minced stuff that’s refrigerated.

Those are way more expensive than buying cloves of garlic.

If it’s unrefrigerated in the canned/bottled vegetable section maybe it’s cheaper.... but yuck.

[2dimes]

Yeah the tiny bottles are not a good deal. They are probably 3 or 4 dollars and like Duke says the large ones are only twice as expensive for what looks like six or eight times as much garlic. I have been scolded for buying a small bottle when they were out of the big bottles.

I don't know what the shelf life is but we keep it in the fridge and use it up on time.

Funny thing about eating too much garlic. As long as you both do it it's unnoticeable. But if the wife or I have a nice garlicky meal away from the other you notice. "Wow, what tasty food did you have for lunch?"

A spoon or two goes on anything I roast, we put it in marinades etc. Once you drain the water from boiling potatoes, throw a couple of spoons full in while they wait to be mashed and they become tasty garlic mashed potatoes, it's better if they wait in the pot at least ten minutes so the garlic gets a bit cooked.

My wife mixes a couple of spoons full with butter and spreads it on left over bread or buns with a sprinkle of dried parsley to make garlic toast in the oven. A spoon or two in home made soups.

Even my kids will use way too much cooking shrimp or whatever. I'm guessing often we smell like we just immigrated here from Italy or France.

[jimboston]

My wife uses the fresh garlic more.. I’m often too lazy, so i’ll heap out with powder.

I never thought to try the bottles... i’ve only seen the tiny one’s, so I’ll have to look for the bigger one’s.

[2dimes]

Oh I forgot, if you put a couple spoons of garlic mince, a spoon of soy sauce, and around five ounces of honey on chicken, bake it in a covered Corning pan at around 325F, people ask how you made it.

[Dukasaur]

Yeah, I was talking the one-litre bottles.

Don't know why the "Yuck". You buy olives and pickles the same way, don't you?

[jonesthecurl]

Yeah the tiny bottles are not a good deal. They are probably 3 or 4 dollars and like Duke says the large ones are only twice as expensive for what looks like six or eight times as much garlic. I have been scolded for buying a small bottle when they were out of the big bottles.

I don't know what the shelf life is but we keep it in the fridge and use it up on time.

Funny thing about eating too much garlic. As long as you both do it it's unnoticeable. But if the wife or I have a nice garlicky meal away from the other you notice. "Wow, what tasty food did you have for lunch?"

A spoon or two goes on anything I roast, we put it in marinades etc. Once you drain the water from boiling potatoes, throw a couple of spoons full in while they wait to be mashed and they become tasty garlic mashed potatoes, it's better if they wait in the pot at least ten minutes so the garlic gets a bit cooked.

My wife mixes a couple of spoons full with butter and spreads it on left over bread or buns with a sprinkle of dried parsley to make garlic toast in the oven. A spoon or two in home made soups.

Even my kids will use way too much cooking shrimp or whatever. I'm guessing often we smell like we just immigrated here from Italy or France.

Actually I believe that Brits, at least, now consume more garlic per person than the French.

[jimboston]

Yeah, I was talking the one-litre bottles.

Don't know why the "Yuck". You buy olives and pickles the same way, don't you?

The yuck was a joke.

[Dukasaur]

Yeah, I was talking the one-litre bottles.

Don't know why the "Yuck". You buy olives and pickles the same way, don't you?

The yuck was a joke.

Okay...

[2dimes]

Wife had it out just now so I looked at the volume. The big ones we typically get is 1 kilogram so like 2.2 pounds. We kill one in about six months. Wife says we ramp it up in the winter. Stave off Covid etc.

Even my kids will use way too much cooking shrimp or whatever. I'm guessing often we smell like we just immigrated here from Italy or France.

Actually I believe that Brits, at least, now consume more garlic per person than the French.

So far they are not known for it.

[Dukasaur]

Who knows what is truly known, and what is unknown?

[mrswdk]

Actually I believe that Brits, at least, now consume more garlic per person than the French.

[2dimes]

Yesterday I made beef ribs. A full rack like pork ribs come from the big Middle East market here. They kicked ass.

Then tonight I did strip loin steaks. I'm pretty good with steak. I do them on a propane grill best. Crank the heat up and sear them on each side then turn the heat way down so the can finish then rest.

It's pretty cool here today so my pellet grill was stugglinng to reach 300 degrees F. It worked out pretty good. Flipped them a couple of times and turned it down to smoke 'em up. Tender and delicious. Not as juicy as usual but still moist. The flavour made up for it. I barely used any steak sauce.