Which is better for cooking ribs (before finishing on the grill): Boiling in water or Slow baking in the oven ?
In Bruges is fantastic, but I think that has more to do with Brendan Gleeson and Ralph "why do we call him Ray?" Fiennes.
NEVER BOIL MEAT. FUCKING EVER. You loose every bit of flavor, texture, color doing that. Braise them in the oven, slap em on the grille to finish, or put them under your broiler. Sauce them lightly, throw them back under the broiler/grille for a second.
What he said. Seriously. If you need to make beef stew, you brown the meat beforehand, right? Same with Irish stew and Lamb. At least in a place where people care about the food they eat, I don't know what they do in Ireland. Except for the grille part. I don't know what that means.
I wish my neighbours could try this: Only rum I drink now, the official mojito rum. I have a bottle I've been saving since my honeymoon 5 years ago that I'm using at the cottage next week. PARRRTAY! I think many of you are missing the important part of the discussion: why are they remaking this film? The special and make-up effects are still remarkable (and both won oscars) and the film is off-the-wall exciting not to mention smart. Oh well, at last they aren't doing Robocop (yet). Maybe Kurtwood "Dumbass" Smith could play Richter and Michael "Badass" Ironside could play Boddicker. They have matching foreheads and the same scary ruthlessness. ...and I thought Farrell was excellent in Tigerland and excellent in Phonebooth, the only good part of that turgid film.
Why can't Katy Perry just show her tits and get it fucking over with? My god. Playboy isn't going to be in business forever, her boobs aren't going to be under her chin forever; she may as well accept top dollar while she can.
I've usually just done ribs on the grill. Brine 'em, then grill 'em. This weekend, I feel like trying something new, but I'm a bit skeptical. It involves roasting ribs on a rack for about four hours in the oven on low heat, with boiling water in the pan and foil to cover. Then finishing them on the grill for another hour in foil. Rubs and sauces are irrelevant -- is this a legitimate cooking method or not?
I do need bigger tits. Some point in my life I'd like to be titty fucked. And have more than my ass groped.
Folks, I have a critically important cooking question: I love cognac, it's probably my favourite drink, and I need about a cup of it for the Cajun-blackened Steak I'm cooking today. However, for various reasons too boring to go into, I don't want a full bottle of it in my possession tonight. Question: will substituting horrible cheap brandy eg Chateau Napoleon or whatever you get over there totally fuck up my dish?
If that's what you have, yes it will. How do you think most recipes are created? Necessity is the mother of invention.
Essentially that's braising. Put meat in a rich gravy up to it's shoulders, put it in the oven between 275-325 and forget it for 4 hours. I'd substitute the water for chicken stock laced with bbq sauce, spice rub, and some onion and garlic. Also check how much your ribs weigh. A chuck roast would be done in 3 hours at 325F, you don't want to cook the snot out of something as delicate as baby backs. I'd do 2 hours in the oven, tops (they should be getting pretty damn fork tender), then throw them on the grill sans foil on medium low heat for a good 20 (maybe longer depending on tenderness), sauce them, let the sauce caramelize for about 10, then they should be falling apart. Five hours is pretty excessive for ribs.