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gdenby

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  • Re: Ribs and more ribs...

    gdenbygdenby
    If the unfoiled ribs were cooked as long as the foiled ones, they didn't cook as much as the foiled. The dry sensation probably was not because they had less moisture in the meat, but that the c…
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  • Re: Ribs and more ribs...

    gdenbygdenby
    Yeah, I spent a bit too much time reading thru Doctors Mhyrvold & Blonders discussions of what happens when meat is BBQ'd, They come at cooking as a branch of physical chemistry.
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  • Re: First Rib Attempt

    gdenbygdenby
    A fine 1st attempt. Smoke rings might be pretty, but they don't add anything to the flavor. Once the surface of the meat reaches 140F, the ring stops forming. W. thinner pieces of meat like ribs…
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  • Re: Waffle House-style hashbrowns

    gdenbygdenby
    If you really want restaurant style hash browns, you will probably need to buy food service pre-made. And, you may need to fry them using fairly exact procedures and timing. Lots of food service item…
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  • Re: Beef Ribs - advice please!

    gdenbygdenby
    "It has some salty language so if you aren't into that..." I was surprised to see him finish "en papilotte," if you'll excuse my French. :-j
    ·
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