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Favorite Food/Meal to Cook?

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Jimmy Carter;1926751; said:
I know this is a sin but I boil the ribs for just a few minutes before putting them in the crockpot.
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A lot of people do this, but I've never understood the reason. What does this do for your ribs? Especially if you're putting them in a crock pot for several hours, isn't the boiling redundant?

When I do my ribs I either bake them (in the winter if I'm being a candy ass) or grill them. I always use baby back ribs for that extra meatiness. I put a rub on them overnight (usually the rub I posted a page or two back, sometimes Memphis rub, sometimes other experimental stuff), then grill/bake them really low & slow for an hour or two.

You guys take the membrane off the back of your ribs before cooking them, right? That trick alone makes them far more tender when they're done.
 
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knapplc;1926758; said:
A lot of people do this, but I've never understood the reason. What does this do for your ribs? Especially if you're putting them in a crock pot for several hours, isn't the boiling redundant?

When I do my ribs I either bake them (in the winter if I'm being a candy ass) or grill them. I always use baby back ribs for that extra meatiness. I put a rub on them overnight (usually the rub I posted a page or two back, sometimes Memphis rub, sometimes other experimental stuff), then grill/bake them really low & slow for an hour or two.

You guys take the membrane off the back of your ribs before cooking them, right? That trick alone makes them far more tender when they're done.
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Breaks down some of the connective tissue just a bit more.
 
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Jimmy Carter;1926761; said:
Totally agree.

Maybe throw on some garlic salt and that is it.
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That's kind of what I thought, and I use salt and pepper, with a bit of garlic as well.

The reason I asked is because one of the guys I work with said he marinates his steaks, which I've never done. Wanted to see if other people marinate them as well, and sounds like a no
 
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BuckeyeMac;1926770; said:
That's kind of what I thought, and I use salt and pepper, with a bit of garlic as well.

The reason I aske is because on of the guys I work with said he marinates his steaks, which I've never done. Wanted to see if other people marinate them as well, and sounds like a no
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You should only marinate lesser cuts of meat that have bland flavoring or are a bit tough.

People marinate WAY too much in my opinion.
 
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BuckeyeMac;1926770; said:
That's kind of what I thought, and I use salt and pepper, with a bit of garlic as well.

The reason I asked is because one of the guys I work with said he marinates his steaks, which I've never done. Wanted to see if other people marinate them as well, and sounds like a no
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Jimmy is dead-on-balls accurate. Your better cuts of steak already have enough flavor, so they don't need any help. Ribeye, New York Strip, Loins, Poterhouse... those cuts have all the beefy flavor you want, they're tender, and they just don't need any help. Once you start getting into your rounds and sirloins, that's when you're getting tougher cuts of meat with less fat (fat = flavor) and that's when people start adding stuff.

One of the more common marinades I've heard people use is beer. Cut up some onions or garlic or whatever herbs you like, put the beer, meat and veggie/herb in tupperware and let it sit all day or overnight. That both tenderizes the meat and adds flavor.

Most marinades have a base and an acid. Oil is a common base, and it helps infuse flavor to the meat. The acid can be alcohol, something citrus like lemon/lime, or a vinegar. The acid helps break down the fibers to tenderize the meat. With that you can add salt/pepper and any other flavors you like, like onions, garlic, or any herbs. The acid helps break down the tissue and the base helps the flavor get into the meat.

You can make your own marinades out of just about anything. Whatever sounds good to you.

Jimmy Carter;1926772; said:
People marinate WAY too much in my opinion.
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Agreed!
 
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WolverineMike;1926793; said:
it's tried and true, something i learned from my mom, Italian Dressing is a great marinade for dam near anything. beef, chicken, or pork.
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Sudden Valley? Sounds like something you'd marinate a chicken in.
 
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WolverineMike;1926793; said:
it's tried and true, something i learned from my mom, Italian Dressing is a great marinade for dam near anything. beef, chicken, or pork.
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I like to dip day-old fried chicken in Good Seasons Italian Dressing.

I also use that as a marinade for grilled asparagus.
 
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One of my favorite potato dishes, I don't know what to call it.

Peel and slice thin a couple of potatoes, doesn't really matter which kind but russets always work well.
Put the in a baking dish layered with gruyere and chopped bacon that you've cooked beforehand, don't forget to season each layer.
Add heavy cream just until you've covered the potatoes.
Cover and bake at a about 325 for about an hour and a half.
They're pretty good.
 
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My favorite potatoes are called cheesy potatoes my mom makes. Cubes of potatoes cut fairly small, mikxed with sour cream, cheese, cream of chicken, topped with any kind of cracker or chip and bake...
 
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BuckeyeMac;1926885; said:
My favorite potatoes are called cheesy potatoes my mom makes. Cubes of potatoes cut fairly small, mikxed with sour cream, cheese, cream of chicken, topped with any kind of cracker or chip and bake...
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lipitor.jpg


Sounds great! :banger: (Which is why I take lipitor....I like stuff like this :biggrin:)
 
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