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Temperature of Cook for SWMBO's Parents

Her 'rents are in town for her graduation.  They want to have steak, fish, and ribs, but my kitchen is being remodeled.  I have a green TP and a small bathroom sink.  I do not like the membrane on ribs.

What do you recommend I do?  I was thinking reverse sear strip steaks, salmon filets (temp?), and possibly turbo St. Louis or slow baby backs.  Let me know!

TIA for advice.

Comments

  • EggcelsiorEggcelsior Posts: 12,552
    Buy ribs from Costco.They already have the membranes removed.
  • GrannyX4GrannyX4 Posts: 1,474
    Ribs first. Meat market or grocery store will remove the membrane. Cook salmon on raised grate, direct, at 400 to an internal temp of 135 for med salmon. Then crank it up and sear the steaks. I have also cooked salmon the day before and serve with sauce and crackers as an appetizer. I apologize. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • BOWHUNRBOWHUNR Posts: 1,479
    Yep, what she ^^^ said.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • bbqlearnerbbqlearner Posts: 760
    GrannyX4 said:
    Ribs first. Meat market or grocery store will remove the membrane. Cook salmon on raised grate, direct, at 400 to an internal temp of 135 for med salmon. Then crank it up and sear the steaks. I have also cooked salmon the day before and serve with sauce and crackers as an appetizer. I apologize. ;;)
     
    +2 You can cook ribs and salmon before the day but leave the steaks last.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • henapplehenapple Posts: 15,575
    Tell them there's a great restaurant downtown and to "holla" when they get back.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Z_EggineerZ_Eggineer Posts: 574
    Alright, went with turbo baby back ribs Friday.  They really liked them.  It got a little windy and temp shot up to 400 but they seemed to like the "burnt ends".  Served them with watermelon and smoked gouda mac n cheese.  I am starting to like Pappy's seasoning on pork.

    Didn't end up doing salmon, was too expensive when I looked.

    However, tonight we are doing massive prime bone-in ribeye steaks!  They want a really good char, so will probably do reverse sear and just intentionally burn the black pepper. 2 big steaks and 3/4 of us like medium rare, so will let the other one eat the outsides?
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