Re: [CH] Texas-Style BBQ Ribs
The NorthEast ChileMan (thenortheastchileman@attbi.com)
Sun, 26 Jan 2003 16:57:01 -0500
Oh boy did you leave yourself open to Rael's wrath. Talkin' 'bout
restaurants using shortcuts. Tsk, Tsk......
Paul
----- Original Message -----
From: "Dave Drum" <xrated@ameritech.net>
Sent: Sunday, 26 January, 2003 4:40 PM
Subject: Re: [CH] Texas-Style BBQ Ribs
> At 08:09 AM 1/26/2003 -0600, Mike Pierce wrote:
> >Well at least the recipe didn't say "boil" like Emeril's did last night.
He
> >comitted the unpardonable rib sin. Boil 'em, rub em, and burn 'em. Yucch!
>
> Emeril does, after all, come from a world of produiction kitchens. And
many
> rib-a-que joints par-boil their stuff before exposing it to smoke. Cuts
> waaaaaay down on the time to get tender product. So, whilst it's easy to
be
> a BBQ snob and look down one's nose at the work-a-day restaurateur who
uses
> short cuts to produce a tasty product and pay the light bill and meet a
> payroll, the real world dictates that there is sh...tuff that goes on in a
> commercial kitchen that would boggle your mind.
>
> ENJOY!!!
>
> Uncle Dirty Dave's Kitchen
> Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!
>