Comments on: Almost There http://www.pagunblog.com/2009/07/05/almost-there/ The right of the citizens to bear arms in defense of themselves and the State ... Fri, 10 Feb 2012 00:56:31 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: vssapresident http://www.pagunblog.com/2009/07/05/almost-there/#comment-45737 vssapresident Tue, 07 Jul 2009 19:01:03 +0000 http://www.snowflakesinhell.com/?p=11492#comment-45737 We use a Tequila and Lime Pork Sparerib recipe by Emeril Lagasse for our grilled ribs. It's great. Marinade the ribs overnight in the Tequila and lime mixture then cook slowly on the grill (I use indirect heat for about four hours). You can get the recipe here: http://www.foodnetwork.com/recipes/emeril-lagasse/tequila-and-lime-pork-spareribs-recipe/index.html We use a Tequila and Lime Pork Sparerib recipe by Emeril Lagasse for our grilled ribs. It’s great. Marinade the ribs overnight in the Tequila and lime mixture then cook slowly on the grill (I use indirect heat for about four hours). You can get the recipe here:

http://www.foodnetwork.com/recipes/emeril-lagasse/tequila-and-lime-pork-spareribs-recipe/index.html

]]> By: SayUncle http://www.pagunblog.com/2009/07/05/almost-there/#comment-45656 SayUncle Mon, 06 Jul 2009 14:08:38 +0000 http://www.snowflakesinhell.com/?p=11492#comment-45656 Also, if you have the brinkmann, remember that the temp is different if the meat is closer to the fire. Also, one of the tricks i have learned is to mix up equal parts coffee, vinegar and beer. Apply a bit of that every 30 minutes or so. Keeps the meat tender, moist, and helps for pulling. I highly recommend my and my brother in law's sauce: http://www.saysuncle.com/2009/05/19/j-los-special-sauce/ And my rub: http://www.saysuncle.com/2007/06/16/i_like_big_butts_and_i_cannot_lie/ Also, if you have the brinkmann, remember that the temp is different if the meat is closer to the fire. Also, one of the tricks i have learned is to mix up equal parts coffee, vinegar and beer. Apply a bit of that every 30 minutes or so. Keeps the meat tender, moist, and helps for pulling.

I highly recommend my and my brother in law’s sauce:

http://www.saysuncle.com/2009/05/19/j-los-special-sauce/

And my rub:

http://www.saysuncle.com/2007/06/16/i_like_big_butts_and_i_cannot_lie/

]]> By: gator http://www.pagunblog.com/2009/07/05/almost-there/#comment-45651 gator Mon, 06 Jul 2009 04:28:38 +0000 http://www.snowflakesinhell.com/?p=11492#comment-45651 The wireless meat thermometer thing is great! It encourages you to leave the lid on and leave it alone till the meat is ready. The wireless meat thermometer thing is great! It encourages you to leave the lid on and leave it alone till the meat is ready.

]]> By: Chris Byrne http://www.pagunblog.com/2009/07/05/almost-there/#comment-45649 Chris Byrne Mon, 06 Jul 2009 03:56:14 +0000 http://www.snowflakesinhell.com/?p=11492#comment-45649 Oh and there are some really great wireless smoker thermometers that can measure the smoker temp and the meat temp and have alarms for both. I've got two of them so I can monitor a few things at once. They are a lifesaver. Oh and there are some really great wireless smoker thermometers that can measure the smoker temp and the meat temp and have alarms for both. I’ve got two of them so I can monitor a few things at once. They are a lifesaver.

]]> By: Chris Byrne http://www.pagunblog.com/2009/07/05/almost-there/#comment-45648 Chris Byrne Mon, 06 Jul 2009 03:54:25 +0000 http://www.snowflakesinhell.com/?p=11492#comment-45648 Yeah, you have to get it to 185 to really get it to pull. If you find it getting too dry, or too smoky, you can pull it off the smoke, fold it up tightly in a foil envelope with some flavorful liquid, and stick it in a 250-275 degree oven. Actually, it's even better if you smoke it up to 185 and hold it there for a while, then pull it off and let it cool down completely, overnight. Then gently reheat it and pull it the next day. The colagens have time to gelatinize and absorb more flavor. But you're right, it's good even when it's not quite right. Yeah, you have to get it to 185 to really get it to pull.

If you find it getting too dry, or too smoky, you can pull it off the smoke, fold it up tightly in a foil envelope with some flavorful liquid, and stick it in a 250-275 degree oven.

Actually, it’s even better if you smoke it up to 185 and hold it there for a while, then pull it off and let it cool down completely, overnight. Then gently reheat it and pull it the next day. The colagens have time to gelatinize and absorb more flavor.

But you’re right, it’s good even when it’s not quite right.

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