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Marlene

eGullet Society staff emeritus
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Everything posted by Marlene

  1. Something has gone horribly wrong. We've just pulled the ribs and put them foil wrapped into a 250 oven. The ribs, when I pulled them off the smoker were barely warm, I could take them off with my bare hands. Yet, below, the coals were giving off a lot of heat, and the smoker probe read 280-300. The ribs are definately nowhere near done. We'll try the oven for an hour then crisp them up on the grill.
  2. They've been working on one of their cars for a while now. Here's a question. The ribs have been on for 3 hours now, but they don't seem to be browning up at all, yet the smoker temp insists it's at 300. How come?
  3. We've got a ways to go yet. My remote thermometer says 300, but I honestly don't think it's that hot. One minute it reads 290 and the next minute, 305. Go figure. Still pretty windy here and cold. Susan has not been heard from since she left to teach Sunday school. I wonder if the children kidnapped her? Either that, or she was unsucessful in her hunt for ribs!
  4. I'll try both salt and pepper at the dinner table tonight and let you know. You can certainly control the flow and amount easily enough, but I'm personally thinking these are too large for the dinner table.
  5. I love the peppermill. Today I needed 1/2 cup of coarsely ground pepper for my rib rub. It would have taken forever using my normal pepper grinder. This baby did the job in less than 5 minutes.
  6. It's windy here today too. So far with all the vents closed, we're maintaining about 225. It's as low as I can get it today. We are using the mesquite since my husband really wanted to try it.
  7. One more question. Klink's rub calls for dried garlic. Does that mean the dried garlic flakes or garlic powder?
  8. Please explain "foil". Do you mean wrap them in foil for the last couple of hours? I'm going to use mesquite wood chips this time. I figure mesquite's gotta be good for ribs.
  9. Ok. I've just put them into the brine. I'll take them out in a couple of hours and let them dry and rub them. I figure we'll fire up the smoker around 2 or so. I'm figuring baked potatoes and broccoli for sides.
  10. Good morning fellow smokers! I haven't brined yet. How long do ribs take on the smoker so I can get my timing down for today?
  11. i hesitate to bring this up because i'm sure you already know about it. but when i want really coarse cracked pepper (steak au poivre, etc.), i just put whole peppercorns on the cutting board and crush them with the back of a skillet. works great. ← I use a hammer and a ziplock bag. That's good to hear. I ordered one a few days ago in the satin color. I've been punishing myself for years using the Zassenhaus grinder I bought from Penzey's. I've really come to hate it ~ it doesn't hold much pepper (unfortunately, I bought the small size) and grinding happens in fits and starts. Grinding more than 1/2 t. of pepper is a PIA. Hilary ← I've just received mine (in satin) and they are charging right now. I will report back, but I will say they are bigger than I thought! And I agree, Jim was absolutely terrific to deal with.
  12. No sugar Ronnie? I've got ribs. 2 racks of spareribs and one rack of surprisingly meaty baby backs. So I'll do all three. Brine for a couple of hours, rinse, let dry and rub. Let the rub sit overnight? Ive got sumac thanks to a very kind friend. No mop? I'm ready to smoke!
  13. I'm not sure a bernaise sauce would work for schnitzel. I'm rather fond of taziki with it though. Small red potatoes would be wonderful with this I think, or parsley-lemon rice.
  14. Well in the event I can' find any sumac here, I'll be looking for a recipe for another rub!
  15. 1/4 cup sumac? What on earth is that? I always thought sumac was a tree! Woodburner, I'll be looking for a St. Louis cut of ribs if I can find them. It's not exactly BBQ season here yet though, so I'll take whatever ribs are available.
  16. Marlene

    Do I need a chinois?

    I confess. I have one and almost never use it. I tend to do the fine mesh strainer and cheesecloth thing.
  17. Tomorrow I'll head out to pick up some ribs for Sunday's smokefest. Brining and rub instructions?
  18. I've looked at the Best of topics, but I don't see one for Italian in New York. We've got one night left here, and thought a nice Italian restaurant might be nice to try. Any suggestions?
  19. Sunday should be fine for smoking ribs I think.
  20. Trust me. Your boys would love it.
  21. I use muffin tins for individual monkey breads though, which are great for putting in school lunches. I don't think I've ever used my tube pan to actually make a cake in though.
  22. topic, topic, topic, I really want to see what you do with these. I've never done anything with marrow bones except use them for stock. What is your favourite thing to make for yourself?
  23. THat's what I use mine for too Andie!
  24. Just thought I'd note that for the first time, I saw tomato paste in a tube at Bruno's here in Oakville. THey also had a garlic paste that I haven't seen there before.
  25. Where is this gem hiding out?
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