Dinner

A fair bit of juice came out, can I make soup out of it? :)

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Knocked the little un up a Dasher burger
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Basted them again with the left over marinade
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On the barbie they go
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Whilst I knock up some Aussie strengthen refreshment
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And wait for the Sheila to bring it on round:)

Looking good
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Originally Posted by Dillinger

they are sealed in the packet

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https://teakdoor.com/images/imported/.../giGesm4-1.jpg

I caught and vacuum sealed.

its french for cooking in plastic, whats not to like. my Mrs and me did Libs twice this time, par simmer in salted water v slow for 1/2 hour, sling on bbq low and then baste with some concoctiomn i knocked up of chili sauce, hickory stuff and honey. Try to dig some photites out. cooked a wee bit long as the ribs fell apart when i tried to divvie them up.

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Originally Posted by aging one

They were vacuumed sealed in a plastic bag. Then cooked at just 2 degrees over boiling for that time.

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BoTBBQ 19.2 "Thou shalt not boil ribs in plastic. Thy ribs should be met with the heat of the oven if thou are poor. If thou are a merchant or TEFLER, to cook over a flame will make God smile."

Quote:

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Originally Posted by Dillinger

Wife's getting the BBQ on now, any tips?

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I'd put the ribs over medium heat to let the marinade on the outside of the ribs be absorbed in and then slather on some bbq sauce when the outside appears a bit less than moist. Be patient and let the meat cook for about 20 minutes with the meat side up, reapplying sauce as needed

Potato salad from Tops and Jackie snacks from Siamburis are the sides

https://teakdoor.com/images/imported/.../SZcQxj1-1.jpg

Fat coonties. The lot of you

Quote:

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Originally Posted by CSFFan

I'd put the ribs over medium heat to let the marinade on the outside of the ribs be absorbed in and then slather on some bbq sauce when the outside appears a bit less than moist. Be patient and let the meat cook for about 20 minutes with the meat side up, reapplying sauce as needed

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Cheers for that, didn't need any bbq sauce, they were that good

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Enjoyed that, and the tunnock log:)

Quote:

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Originally Posted by CSFFan

I'd put the ribs over medium heat to let the marinade on the outside of the ribs be absorbed in and then slather on some bbq sauce when the outside appears a bit less than moist. Be patient and let the meat cook for about 20 minutes with the meat side up, reapplying sauce as needed

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With your teeth you would be watching as they were eaten if prepared like that..:)

Slathering on more barbecue sauce on medium heat would be a disaster. You and I do not cook ribs at all the same mate..


Freaking well done Dill, I will pm you a nice barbecue you can get at tops. To be applied after... after cooking..

Cheers AO. Have some HP bbq but didn't think it would go too well. To be honest it didn't need any. Is that how they do Cajun ribs, just à dry rub and no sauce?

I have one left though so will give your bbq sauce a whirl with it

The good thing about that sous vide is you can freeze or refrigerate after and just bring them out and sear

Have to agree with Top regarding the destruction of good ribs and the like. I might add that a decent and traditional manner in which to prepare ribs [of any sort] will almost always have to be a dry heat cook - Slight dry rub? Smoked? Grilled over low/long flame? Open dry braise?

I got your Sous-Vide right here.
Fuck the French and store bought potato salad, as well.

:chitown:

^^ That looked great. I hope the bones went to a worthy cause!

^I've got a soi dog lined up for those mate

Talking of old dogs and new tricks^^:)

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Originally Posted by HuangLao

Have to agree with Top regarding the destruction of good ribs and the like

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If he was cooking termites or grub worms your input might be okay. How did he destroy those ribs by simply slow cooking them? Lots of talkers but few cooks let alone chefs..

Where is Chico when you need him?:smileylaughing:

The Tunnock log looked great:)

https://teakdoor.com/attachment.php?a...id=37964&stc=1

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Originally Posted by Dillinger

^I've got a soi dog lined up for those mate

Talking of old dogs and new tricks^^:)

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Mendip ffs don't encourage him - authorities have noticed an alarming increase in canine plastisosis over the last year, they thought they'd tracked the source to a huge farang trailing bits picked from his teeth but the trail went cold 2 months ago but they think they are on to a slimmer copy cat cannine killer.

:smileylaughing:

^^^ I hope yer still getting your five a day in...

Well I'm just showing off now after last night's success.

The wife went out on her birthday bash tonight leaving me and the little 'un to fend for ourselves.

Salmon fish cakes with baked beans! The lighting doesn't do them justice.

https://teakdoor.com/members/mendip-a...nfishcakes.jpg

Reading up on ribs, the best way would be 3 hours in a smoker, then sous vide for for 2 hours then bbq.

This other guy who I followed his 6 hour version recommends 48 hours in a sous vide.
Seems like overkill to me

https://www.dadcooksdinner.com/sous-...our-vs-6-hour/

^^:rofl:

^^^sounds great, looks a bit shit:)
You seem to have Chittys boss-eye for food photography:)

I've just had a little hanker then for cheesey mashed potatoes and baked beans

so basically if i want to eat on Friday prep starts now, at this rate lulu looks rap rap rapido

Quote:

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Originally Posted by NamPikToot

Mendip ffs don't encourage him - authorities have noticed an alarming increase in canine plastisosis over the last year, they thought they'd tracked the source to a huge farang trailing bits picked from his teeth but the trail went cold 2 months ago but they think they are on to a slimmer copy cat cannine killer.

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Nothing wrong with a random stray pet cook-up.

^^^ I reckon the cooking is sound, it's my photography that's at fault.

But food is for eating after all.

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Originally Posted by Jack meoff

The Tunnock log looked great

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Didn't someone get banned on here for posting caramel logs? :)

They are quite moreish
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