Text 33947, 123 rader
Skriven 2015-12-03 19:58:24 av Sean Dennis (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Q 606
=============
-=> MICHAEL LOO wrote to SEAN DENNIS <=-

 ML> I've always said that good meat doesn't have to
 ML> have anything done to it. Back in my earliest
 ML> days, that meant spice rub; more recently salt
 ML> and pepper and maybe a little garlic; now, salt
 ML> and the smoke from the pit, nothing else.

I like a bit of pepper to flavor the meat.  Nothing flaming hot, just to
round out the flavor profile.  Even if I do use a rub, it's usually a very
light coating.  Too much salt or anything acidic makes me sick.

 ML> Are you one of the (many) ones who calls vinegar
 ML> "bitter" when I'd call it "acid" or "sour"? I've
 ML> not found too many that I'd call bitter, but
 ML> plenty that are too sour for me, including most
 ML> of the Carolina varieties, both with and without
 ML> mustard. For me mustard barbecue sauces are the
 ML> worst for table use, though they can be okay as
 ML> a mopping sauce.

Yes.  I have a propendency to be overly sensitive to bitter tasting things.

I do like tart food at times, but even that has to be tempered.

 ML> Lucky you. I hope that some of them don't violate the
 ML> terms of your diet.

My eating habits (I refuse to use any word with "die" in it :) ) really are
mainly lower-carb, lower-fat stuff, generally lower-sodium.  Portion
control would be good too.
 
 ML> Looks like a pretty decent recipe, but many would say it
 ML> doesn't qualify as a barbecue/BBQ/barbeque because of the
 ML> cooking method - it's of course baked chicken sauced to
 ML> taste like Q.

Yeah, I noticed that myself, but I'd just call it baked chicken.  If it
hasn't been slow-cooked in a smoker for hours, it's just not the real thing
no matter how much one tries to declare that it is.

This one might be closer to barbeque, however, where I was at in Texas, this
would not have been made with a sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lone Star Barbecue Spareribs
 Categories: Bbq, Sauces, Chilies, Wine
      Yield: 3 Servings
 
      4 lb Beef or pork spareribs
           Olive oil
           Salt & fresh ground pepper

MMMMM---------------------------SAUCE--------------------------------
      4 tb Butter
      1 md Onion; chopped
      5 cl Garlic; minced or pressed
      2 lg Ripe tomatoes; chopped
      6 oz Can tomato paste
    1/4 ts Tabasco sauce
      2 ts Worcestershire sauce
    1/2 c  Brown sugar
      1 tb (heaping) Dijon mustard
           Salt & cayenne
    1/2 c  Red wine (not the cooking
           - variety)
           Juice of 1 lemon
 
  You can vary the sauce for the spareribs according to your taste, of
  course, but you and yours will love it "by the book." The recipe
  easily doubles if you are feeding more than 4 or 5 people and have a
  grill or pit to accommodate that much meat. Remember, you are not
  grilling directly over the coals, so you won't be able to use the
  entire grill surface.
  
  You'll be grilling the ribs for about an hour and a half, saucing them
  during the last 15 minutes. This sauce contains brown sugar and other
  ingredients that will flame up, so indirect grilling is called for.
  Start your charcoal or wood or fire up your gas grill. Rub the slab
  of ribs all over with the olive oil, sprinkle liberally with salt and
  pepper, and rub it in. Cover and set aside.
  
  Start your sauce: In a large skillet over medium heat, melt the
  butter. When it begins to bubble, add the onion and garlic and sauté
  until translucent, about 3 minutes. Add all remaining ingredients,
  stir and turn heat to medium-low. Cook for 20 to 30 minutes until
  mixture is somewhat reduced and thickened. Taste the sauce and adjust
  the seasonings, if you think it necessary.
  
  When your grill is ready, put the ribs, bone side down, in the center
  of the grill. Make sure that the drippings won't drip directly onto
  the heat source. Cover the grill and open the vents enough to make
  sure there's air flow. Grill the ribs for 1 hour, turning at 30
  minutes and one hour.
  
  If you need to build up your fire again, add more coals at this
  point. Be sure to keep the lid closed at all times unless you are
  tending the ribs or the coals.
  
  About 15 minutes before they are due to be ready, give the ribs a good
  basting on both sides with the sauce. Bring the sauce back to a
  gentle boil for a few minutes. When the ribs are done to your liking,
  take them off the grill and serve immediately with the sauce on the
  side.
  
  Note: This sauce is fine for chicken, pork and beef.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 10 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
--Sean



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