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08-07-2008, 02:32 PM
|  | The Dude Abides | | Join Date: Apr 2006 Location: The arctic North Coast
Posts: 22,943
| | | Hmmm... OK, I was going to guess a pepper-filled baked burrito.
And that might not be a half bad idea.
Pillsbury crescent roll mix
shredded beef, precooked with seasoning
peppers
monterey jack cheese
bake
salsa to dip
damn, that might just be my dinner.
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08-07-2008, 02:34 PM
|  | m00tini! | | Join Date: Nov 2003 Location: Some Hotel Somewhere
Posts: 16,776
 : 78 th | | | nice work UI... love me some stromboli |
08-07-2008, 02:42 PM
|  | <--- means I'm better than Tao! | | Join Date: Oct 2006 Location: Lil' Mexico
Posts: 4,028
| | | Thanks Craig! My pops used to make some badass stromboli when we were growing up, and when I had a craving I just called him up and got the ingredients. Granted, it's not as pretty as his was (or well put together for that matter), but it tasted amazing, especially for a first try.
I've started to cook a lot more lately now that I'm at the new place...it gets expensive going out to eat all the time..
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08-09-2008, 10:17 AM
| | m00tini! | | Join Date: Nov 2003 Location: Some Hotel Somewhere
Posts: 16,776
: 78 th | | 
8am: Rubbed ribs down with seasoning 
8:10am: Ribs go into 260 degree oven for ~6 hours
More pics later... |
08-09-2008, 10:29 AM
|  | sR .:. Uzie | | Join Date: Dec 2004
Posts: 557
| | So, about 3:00 I can come over? 
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08-09-2008, 10:37 AM
|  | Hogbitch | | Join Date: Jan 2006 Location: Ithaca
Posts: 1,959
| | | i'm sooooo coming over for dinner.
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08-09-2008, 10:48 AM
| | m00tini! | | Join Date: Nov 2003 Location: Some Hotel Somewhere
Posts: 16,776
: 78 th | | | hehe at 3pm they will be in the fridge, cooling. About 20 mins before dinner they go on the grill to get seared with sauce. Omfg I'm stoked! |
08-09-2008, 10:50 AM
|  | ....Bueller?.... | | Join Date: Jul 2004 Location: Annapolis, MD
Posts: 9,551
: 28 th | | | why cool em down?
[/pork bbq nub]
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Originally Posted by Hunt3r  | |
08-09-2008, 11:06 AM
|  | stay awhile and listen | | Join Date: Apr 2006 Location: Meadville, PA
Posts: 1,986
| | | I'm no master chef, but aren't you supposed to sear meats first and then cook the inside to maintain the deliciously moist interior?
It's going to taste great either way.
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08-09-2008, 11:43 AM
| | m00tini! | | Join Date: Nov 2003 Location: Some Hotel Somewhere
Posts: 16,776
: 78 th | | | ah young padawans...
But when you are eating ribs, you want the meat to fall off the bone, not have to be gnawed off like a wild animal eating its prey. So the oven does the cooking part (by the way, the meat is wrapped in tinfoil to keep the juices inside of the cooking container to keep it moist and basting in its own juices... to DJ Wheel's point), but the grill is what gives the ribs their seared-in flavor of the BBQ sauce, and gives them that crispiness on the outside.
so when putting ribs in the oven you're basically cooking them; bringing the meat out of the TDZ, killing bugs, browning the meat...that's essentially what cooking does.
When you eat ribs at a restaurant, that's how they get the meat to fall right off the bone like that. Oven, then grill top. And many restaurants actually cool the ribs overnight after the oven, not just a few hours like I do.
More pics to follow... |  | |
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