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gdenby

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  • Re: Beef rib advice

    Most often, short ribs like those are used for Korean galbi/kalbi style BBQ. But they are a little thick for that. Still, the method might work. Marinade them for a couple of hours, basic oil and soy sauce and other flavors you might like. Then cook hot and fast, 300F or so, raised direct. It's likely they may be somewhat chewy, 'cause the most commonly used short ribs are from the chuck section. The trade off is tasty
  • Re: Went to the store for beef ribs...

    Almost certain those are beef back ribs. That is what is left after  boneless rib-eye steaks are cut away. They look better than average. Often, there is very little meat. Less than 40% of the weight. They cook pretty quickly, 'cause its steak meat, and can be pretty greasy from the muscle fat. So tasty, but lots of gnawing on the bone to get what you want out of it.
  • Re: Fire Went Out on Butt Overnight!

    I've extinguished the fire on purpose a couple of times. It takes 90 minutes or more to drop below 140. Your fire hadn't been out long.

    225 is the bottom end of what I would do for an over nighter, for just this reason. They tend to go out. It also will take forever to get done. The plateau/stall doesn't end till half the water weight has evaporated, which takes 8 - 10 hours at 225.
  • OT: Review: Baby Driver was lots of fun.

    Just returned from Edgar Wright's "Baby Driver." Much better than I though it might be. Don't expect realistic. Can't imagine how many cars were wrecked to make it. Would love to find comments from the real drivers on how many takes some of the sequences required.  "In scene 248, 40 sets of tire sidewalls ripped apart..." Massive gun shot wounds to mere mortals may have little more effect than on the Terminator. Etc. Stylish, extensively tense, will true love prevail?



  • Re: Corn starch method with chicken

    SSQUAL612 said:
    Does this help make the skin crispier? 
    The corn starch absorbs some of the chicken's moisture, and when cooked, makes a thin coat of "breading." It only takes a couple of hours before cooking, tops. Otherwise, the chicken left sitting in the 'fridge w. a bit of salt works as well, maybe better, but takes over nite.

    I use a tea strainer for the dusting.
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