Emeril Lagasse did the same thing on his TV show. ----- Original Message ----- From: "J&A Burbank" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]> Sent: Monday, May 31, 2004 7:50 AM Subject: Re: [VFB] BBQ was: hobby off topic
> Last year I found a great recipe and technique for doing ribs. They were > with out a doubt the best ribs I'd ever made or eaten. The ribs marinated > over night then they were wrapped in tinfoil and baked for 2 1/2 hours (this > could also be done on the grill). In the meen time you cooked the marinate > with a few more ingrediants to become a glaze. You then removed the ribs > from the tinfoil and placed directly on the grill where you brushed with the > glaze and turned often (brushing every time you turn) for about 1/2 an hour. > These ribs practicly fell off the bone when you ate them, the sauce was > perfect, they were the ribs I'd been searching for!! mmmmmmmmmmmmmmmm > > here is the link to the recipe > http://www.meals.com/Recipes/RecipeDetails.aspx?RecipeID=14524 > > Jim > > > > Remember the Dutch oven message thread from last year? Mmmm Good! > > Here's a tip from a friend who is a master griller... > > > > In his opinion the mistake many people make when BBQ is to burn the > > sugar in the BBQ sauce on the food. A definite no-no. > > > > My friend always cooks his meats with little or no seasoning or sauce > > in a charcoal grill under a hood. The goal is to grill your food evenly > > and with flavor and moisture instead of nuking it inside of charcoal > > furnace. Use a water spray bottle or something similar to spray on > > flames that get too high. > > > > His very LAST step is to put on the BBQ sauce, very lightly grilling > > and turning the food for a couple of minutes. Again, never burn the BBQ > > sauce. > > > > Layer the cooked, grilled BBQ meats in a deep serving dish, and > > sprinkle with additional sauce. > > > > His sauces are commercial liquid marinades rather than the syrupy > > tomato based sauces. He collects them like some people collect hot > > sauces. > > > > There's a lot more to his technique, but the steps above really work > > well for basics. > > > > Would love to pick up a tip from the talented folks on VFB. We can > > have summer BBQs together in spirit. > > > > Wes Wada > > Bend, Oregon > > > > > > > > > >
