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Little tweaks for old favorites

OhioEgger
OhioEgger Posts: 994
in EggHead Forum
Funny how even a lifetime of experience doesn't let us fall too much into a rut.
I've put a thin coat of mustard on my ribs before hitting them with a rub, and I've done that for so many years I can't even remember when I started.
The other day I was thinking about cooking some baby backs and I happened to notice a bottle of Korean BBQ marinade in the cupboard. So instead of my usual CYM, I brushed that on instead, then used my favorite rub.
Honestly, these were the best ribs I've had in years. I was amazed at what a difference it made.

So what little new touch have you used on one of your old standards lately?
Cincinnati, Ohio. Large BGE since 2011. Still learning.
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Comments

  • Botch
    Botch Posts: 17,397
    Not an Egg tweak, but...  last time I made hummus, I was out of tahini (sesame seed paste) but I did have some store-made cashew butter from the health food store, so used an equal amount of that.  I won't be buying tahini again anytime soon.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • lkapigian
    lkapigian Posts: 11,549
    nolaegghead said:
    Whenever I use fresh tomatoes in a dish that calls for them sliced up and that is subsequently cooked, I pre-roast them on a baking pan with a little salt and olive oil, reducing the water weight by around 70%.  Sometimes even more.

    End use examples are moussaka, pizza, lasagna, pasta. They get a great umami flavor that concentrates with some of the sugars, almost like a sun roasted flavor but not chewy at all.  Really elevates the dishes. 

    Also, this reduces free water which is unwanted in some dishes like pizza.  I cut them thick.  Roast in oven around 300F, more or less if you need the time or are rushed.
    you had me @ moussaka , grew up on that and a favorite 
    Visalia, Ca @lkapigian
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  • Bellavista52
    Bellavista52 Posts: 169
    My wife's favorite dish - moussaka!
    XL and Small BGEs in South Carolina
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  • YukonRon
    YukonRon Posts: 17,261
    Brine and peach glaze brine and peach glaze on a pork butt.

    I now brine all pork poultry prior to Egging.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • FrostyEgg
    FrostyEgg Posts: 614
    Started brining chicken in pickle juice. Big fan.
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  • WeberWho
    WeberWho Posts: 11,538
    I don't necessarily remember how or why but a BLT sandwich without some type of spicy honey mustard is naked. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • lousubcap
    lousubcap Posts: 36,861
    WeberWho said:
    I don't necessarily remember how or why but a BLT sandwich without some type of spicy honey mustard is naked. 
    Actually a BLT is best served as a BT for me.  I find attempting to eat lettuce nothing I will sign up for.  Like eating colored water I would guess.  And at this stage of the game there is not gonna be any change.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • nolaegghead
    nolaegghead Posts: 42,109
    I brine all my brines with additional brine.
    ______________________________________________
    I love lamp..
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