I learned that when done correctly, baby back ribs made in a pressure cooker taste amazing and are done in about 40 minutes. They won't replace my smoker ribs, but nice to know I can make em for a quick midweek meal as needed.
So at least I had that going for me during the game.
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Just for the record I buy the Costco ribs and smoke them (I guess that is cheating) and they are really good!
I've been getting my ribs from BJs as they've had $5 off coupons fairly regularly. 2 racks for under $10. Smoke them for 7 hours and they melt off the bone
I did my same rub and let em marinate overnight, then threw em in with a cup of grape juice and 1/4 tsp of liquid smoke, then finished em off under the broiler and my neighbors couldn't even tell the difference.
Edit: and I didn't have to go outside into 108 degrees to get it done
best post I've read all day...gonna give it a try
If you're so inclined...bet agaisnt VT in any scenario....you're welcome
I've done that before (UNC last year), and it's actually great b.c you win no matter what. If we lose, you win $$; if we win, then you're still happy. Well as long as you're not betting too much. Then again, were you betting on VT over BC? That's crazy, they're a terrible matchup for us.
"Fan Insurance"
Along the cooking line, I tried a new way to make oven wings. Parboiling for 7 minutes and drying well before cooking made them crispy and better than my usual attempts. With all that went wrong yesterday, my fresh heads-on Louisiana shrimps and my chicken wings were spot on winners.
I usually put my wings in a mixture of baking powder, salt, and whipped egg whites and then set em on a rack to dry overnight in the fridge.
Then in the oven or indirect heat on the grill and they come out paper crispy, you wouldn't know they weren't fried
Yeah, I've done that before with good results, but the parboiling was quick and easy. I definitely made sure to dry the wings as much as possible and they were like yours, paper crispy and unfried fried. The parboiling also has the advantage of rendering out a lot of the fat before they hit the oven. Either way, just something I learned yesterday myself.
I'm gonna give that a try. The oven method does smell up the house a bit as the fat renders off
Our air fryer does a decent job with wings as well.
Did you season and/or marinade the wings at any stage? Would like to try something different.
By the way, this is my very first post as a TKP member - signed up in March 2017! Hopefully, this highlights your day as well ;-)
First of all, congrats on your post, and may the legs be with you.
As for the wings, I decided to make these last minute so I didn't marinate before parboiling in heavily salted water. I did season the wings after drying thoroughly, and seasoned them again when I turned them after about 20 minutes on 450. Careful, though, the parboiling does make them cook quickly and if the wings are small, they can easily be over cooked. Usually, I'd have made a Texas Pete/butter Buffalo sauce for them, but settled for dipping in blue cheese dressing along with the celery hearts. I do think a marinade would make them tastier, but they must be as dry as possible for he crisping to work properly. Like you, just wanted to try something different and wasn't going to deep fry them either way.
What is this sorcery?! Fast cooking something that is almost always slow cooked to perfection?!!!!
It's science.
I don't know if I'll ever cook a whole chicken any other way to be honest.
Thank you for this thread, we all needed this. Our soul is restored.
What is the best place to get brisket? Having trouble finding the right volume and the right level of fat here in Sterling, VA
Cooked or raw so you can cook it, cause if you find some one in the sterling area that sells a properly cooked brisket then I need to know about it. However it is sterling so thr odd arent in your favor.
I haven't found any BBQ restaurant in northern Virginia that does brisket right. In short, you are probably better off smoking your own. I do and it is night and day better than anything you can find up here.
I smoked a brisket last week. It turned out ok. Trimmed off too much fat, think the cooker got a bit too hot as well.
Compensated by slicing it really thin, and making a BBQ sauce with the drippings.
Is there a good butcher out here to get raw cuts? Or just go to Costco?
I joined the Kansas City BBQ Society because one of the perks is free unlimited day passes to Restaurant Depot. I work like 5 minutes from the one in Chantilly. It was only around $40 so it wasn't that costly and RD's meat selection is unreal.
Do you just buy a large cut, then freeze it ?
Or smoke the whole thing in one go?
Live in Sterling as well. Have made the rounds on local BBQ joints. Best options for cooked Brisket are Hammerdown, over in Aldie (worth the trip), or Willard's in Chantilly or Reston, with HD having the edge. In general, Mookie's in Great Falls served up a solid meal as well.
Boneless, skinless chicken breasts- lathered in whatever you want are pretty tender and juicy in the pressure cooker too. Serve with rice for a simple good homecooked meal.
A friend of mine fell off a ladder earlier this year and badly tore his rotator cuff. He had shoulder surgery this week, so I made a chicken and rice meal for his family. On top of the meal, I placed a deep fried chicken wing that was broken. We are good enough friends he thought it was funny ... but maybe he was still under the influence of the anesthetics. ;>)
I tried sous vide for the first time this off-season and was blown away. Hoping people might be able to share some recipes with me.
Big fan of poaching eggs with a sous vide cooker. Fool proof with low effort.
Start here: https://www.seriouseats.com/recipes/topics/method/sous-vide
Tried this recipe for chicken tenders:
1 lb chicken tenders
Marinade:
1/4 Cup Olive Oil
1 Tbsp Lemon Pepper
1 Tbsp BBQ Seasoning
2 Tbsp Mustard
2 Tbsp Apple Cider Vinegar
1/2 tsp A1
Whisk together the marinade ingredients in a mixing bowl
Drop the chicken tenders into the bowl, make sure they are all coated with the marinade
Pre-heat an oven to 425 F
Place chicken tenders on a baking sheet lined with aluminum foil
Cook for 10-12 minutes
If you like flavor double the lemon pepper, bbq seasoning and mustard
Maybe patting myself on the back here, but this post might end up being the most positive thing about this entire season
I see your recipe thread and I'll raise you hokietopher telling us he beat cancer
Awwww shucks....thanks bro, but we can have both....