throwdown

I just watched a Bobby Flay throwdown featuring BBQ ribs. The opponent
was Ed Mitchell, a North Carolina BBQ champion. He cooked "fall off
the bone" wet tender ribs in 40 minutes. Is that even possible? Did
anyone else see the show?

Cam

On Fri, 16 Oct 2009 18:38:56 -0700 (PDT), Cam <[Only registered users can see links. ]>
wrote:


Yes. You saw a repeat. Bobby lost. Yes it is possible. I prefer low
and slow.

Quick answer as my wife will be home soon and I'm making her
breakfast.


Gene

"If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny"
Thomas Jefferson

On Oct 16, 6:38*pm, Cam <[Only registered users can see links. ]> wrote:

Not against the restaurant owner dude with the "upscale" grill/BBQ
restaurant?



*He cooked "fall off

Cam wrote:

fall off the bone, wet and tender, No, not possible, he had to have
pre-cooked.

--
Regards, Piedmont

[Only registered users can see links. ]

On Sat, 17 Oct 2009 00:53:22 -0500, Gene <[Only registered users can see links. ]>
wrote:



Let me clarify, he precooks to get fall off the bone.

Why would anyone want fall off the bone?

Gene

"If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny"
Thomas Jefferson

"Gene" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

I watched it on the DVR and he loses every time I replay it.
<grin>

--
Nonny

Live a good and honorable life.
Then when you get older and
think back, you'll enjoy it
a second time.

Nonny said:

Select <alternate endings>.

;-)

Cam said:

A couple nights ago on Good Eats, Alton Brown showed how to fix ribs. He
made a point of saying they were not barbecue, but just as good. Then he
proceeded to show how to make a rub, and all was fine up to that point.

Then he said they had to be braised. OK, I get that, and you brown it up
somehow like under a broiler and then cook in a liquid, right? Nope. He took
the seasoned St. Louies and wrapped them in foil with a bunch of liquid,
sealed them up, and put them in the oven at 225 for 2 1/2 hours. They came
out looking shrunk up and a very light pasty looking tan color.

When he took them out, drained the liquid, reduced it and added some other
stuff, painted the ribs with it, and ran them under the broiler for a couple
minutes.

What I think I just saw was ribs boiled in foil. You can have a throwdown
with those ribs too, I bet... thrown down to the dog to see if he will eat
them. What a waste of good St. Louies.

MartyB in KC

On Sat, 17 Oct 2009 18:47:16 -0500, "Nunya Bidnits"
<nunyabidnits@eternal-september.invalid> wrote:


About 3-5 years ago, Ann and I had no other choice but to do ribs
indoors. I watched and recorded that "Good Eats" and followed it to
the letter. I didn't make a mistake. I do know how to cook.

I like most everything Alton does. That said, those ribs were CRAP!
Shit on a bone bad!

I can NOT stress how bad those ribs were, and I have made my share of
good ribs.

The method sux. HARD.

Just my 2 c's.

Gene

"If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny"
Thomas Jefferson

Nunya Bidnits wrote:
I have never used Alton's recipe to make ribs (Yuck!) but I have used
his "formula" to some extent from that episode to make my rib rub. It's
not like his, but the proportions are similar.

Hey! It was as good a place as any to start. I think I've developed a
pretty good rub. My guests never complain.

PS: Am I the only one who doesn't want my meat to fall off the bone? I
want it to come off easily when I bite it. If I wanted mushy meat, I'd
make pot roast. JMTCW

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.