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Was not all that happy with these

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Little Steven
Little Steven Posts: 28,817
edited November -1 in EggHead Forum
Grilled hot and they were tough. Put them in a dutch oven for an hour and they got tender enough but not a lot of meat on them.

DSC_0147.jpg

Steve

Steve 

Caledon, ON

 

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Comments

  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
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    Sure is pretty plated ;)
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  • MusicMan78
    MusicMan78 Posts: 182
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    looks good to me!
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    But they look real good. Longer time in the DO?
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  • Little Steven
    Little Steven Posts: 28,817
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    Shoulda cooked them lower bud.

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    MusicMan78,

    They weren't disgusting just should have cooked them low and slow.

    Steve

    Steve 

    Caledon, ON

     

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  • Little Chef
    Little Chef Posts: 4,725
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    Steve: They sure look good from here!! And I love the idea of the broccoli with Edamame! Looks awesome! Sorry if I steered you wrong. :pinch: I expected after that much time in the marinade, they'd pretty much be essentially 'cooked' already.
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  • cookn biker
    cookn biker Posts: 13,407
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    Bummer Steve. Thinking might have been to long in the marinade. Better fumble next time. :laugh: ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Canugghead
    Canugghead Posts: 11,591
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    Steve, are those short ribs? when we are not in a rush, we use thermos pot for tenderising like i did with the lamb shanks on the weekend.

    have you ever looked into a thermos pot? it's very popular in australia and far east. great for congee, stew, soup, stock. not that great for thickening and carmelising though. after 7-8 hours, the liquid in the pot is still safe at mid 160's, i just reboil and put it back for another 7-8 hours, no fuel, no boil over.

    Gary
    canuckland
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  • Little Steven
    Little Steven Posts: 28,817
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    Michelle,

    No not at all and the stir fry was good. I just tried to put some colour on the ribs. I thought they were much more tender after the marinade, The vegetables were in garlic, ginger, lemon juice, black bean, teryai, thai chili and chicken stock with green onions and cilantro on top.

    Steve

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Gary,

    Maybe a pressure cook first. There really wasn't enough meat on these. A&P

    Steve

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Molly,

    We all mess up sometimes :laugh:

    Steve

    Steve 

    Caledon, ON

     

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  • cookn biker
    cookn biker Posts: 13,407
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    I hear that! :lol:
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Little Steven
    Little Steven Posts: 28,817
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    Molly,

    The ribs just weren't meaty enough. Should have got the ones from the Asian market.

    Steve

    Steve 

    Caledon, ON

     

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  • Mainegg
    Mainegg Posts: 7,787
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    so there is meat on there somewhere?? looks pretty enough LOL adds all new meaning to bone sucking sauce? But it does look really good Steven.
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  • fishlessman
    fishlessman Posts: 32,827
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    when i cut them i get them from the smaller fatty end of the loin thats usually ground up, there is actually a darker meat in it and theres lots of fat, i cut the ribs with alot of meat on them. i dont get many this way

    bd6d793f.jpg

    the country loin looks like this, its a really cheap cut compared to the regular loin

    b6139abf.jpg

    when you cook the the whole country loin it looks like this, see the extra meat on the rib section, thats all meat for the chinese ribs

    da830c65.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • stike
    stike Posts: 15,597
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    what about in an enameled D.O. and let it go lid-on for a couple hours then lid off for a bit. kinda osso bucco-ish?
    ed egli avea del cul fatto trombetta -Dante
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  • NC-CDN
    NC-CDN Posts: 703
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    They did look tasty as hell on that plate. Made my stomach churn. In a good way. ;)
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