Chiavetta's Barbecue Marinade???
Kent
minutes, then baste "frequently" while cooking. After a number of hours you
take the meat out, wrap it in foil with more marinate, and roast it.
The product is only vinegar, garlic powder and "spices". It tastes somewhat
like cider vinegar.loaded with a bunch of unknown spicey seasonings.
Apparently this is a fairly successful commercial product, so it must have a
following.
I'm going to try it on baby back ribs in the WSM. I'm concerned about using
a straight vinegar mop. Any thoughts about this??
Kent
--
,constantly struggling with my level of ignorance
Dave Bugg
> I'm going to try it on baby back ribs in the WSM. I'm concerned about
> using a straight vinegar mop. Any thoughts about this??
Yeah. It's a stupid thing to do.
--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling
Kent
"Dave Bugg" <dave...@yahoo.com> wrote in message
news:WqqdncznOvJlQ8TR...@giganews.com...
> Kent wrote:
>
>> I'm going to try it on baby back ribs in the WSM. I'm concerned about
>> using a straight vinegar mop. Any thoughts about this??
>
> Yeah. It's a stupid thing to do.
> --
> Dave Bugg
>
>
would you combine that with oil to make a vinaigrette? Then you'd apply that
periodically throughout the cook. Have you done this, rather than using a
"dry rub"? When one searches "how to do ribs?", one comes up with "dry
rubs" on the one hand, and something that sounds like a vinaigrette on the
other hand.. I'd like to know your feelings about this.
Thanks,
Kent
Charly Horse
> Kent wrote:
>
>> I'm going to try it on baby back ribs in the WSM. I'm concerned about
>> using a straight vinegar mop. Any thoughts about this??
>
> Yeah. It's a stupid thing to do.
Not a fan of sweet sticky glazed ribs myself and I don't baste with a
sauce. If the fire runs really hot for some odd reason (rare) and meat
appears dry before finishing, then it's usually a mix of water,
vegetable oil, apple juice, vinegar or preferred a wine vinegar / red wine
/ beer even but not predominately a vinegar, Sprayed on with no extra
seasonings. I already have rub on ribs and I don't need to add more or wash
away the crust thats formed.
Kent
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-22B9D...@news-wc.giganews.com...
> In article <i3ckhg$8gh$1...@news.eternal-september.org>,
> olive marinara sauce that met with family approval. :-)
>
> I may do that again...
> --
> Peace! Om
>
>
As in my post to Dave above, does "olive marinara sauce" mean a simple
vinaigrette? If so, what did you put in it? What was the aqueous/oil
proportion? The usual vinaigrette is about 20-25% water[which includes
vinegar and seasonings] and the remainder oil.
Kent
Dave Bugg
> "Dave Bugg" <dave...@yahoo.com> wrote in message
> news:WqqdncznOvJlQ8TR...@giganews.com...
>> Kent wrote:
>>
>>> I'm going to try it on baby back ribs in the WSM. I'm concerned
>>> about using a straight vinegar mop. Any thoughts about this??
>>
>> --
>> Dave Bugg
> If you had a very tasty commercial vinegar the producer called a
> marinade, would you combine that with oil to make a vinaigrette? Then
> you'd apply that periodically throughout the cook. Have you done
> this, rather than using a "dry rub"?
Kent, I've done thousands of slabs of ribs, trying out more preparations
than you can possibly imagine.
> When one searches "how to do
> ribs?", one comes up with "dry rubs" on the one hand, and something
> that sounds like a vinaigrette on the other hand.. I'd like to know
> your feelings about this.
Apparently you do not comprehend the meaning of the words from my last post,
to wit, "It's a stupid thing to do."
"Here's your sign".
Dave Bugg
That's a pretty good way to go. Doing a quick spritz of a flavored liquid
base, like you've mentioned, is something I learned from Big Jim.
Kent
> Kent wrote:
>> "Dave Bugg" <dave...@yahoo.com> wrote in message
>> news:WqqdncznOvJlQ8TR...@giganews.com...
>>> Kent wrote:
>>>
>>>> I'm going to try it on baby back ribs in the WSM. I'm concerned
>>>> about using a straight vinegar mop. Any thoughts about this??
>>>
>>> Yeah. .
>>> --
>>> Dave Bugg
>
>> If you had a very tasty commercial vinegar the producer called a
>> marinade, would you combine that with oil to make a vinaigrette? Then
>> you'd apply that periodically throughout the cook. Have you done
>> this, rather than using a "dry rub"?
>
> Kent, I've done thousands of slabs of ribs, trying out more preparations
> than you can possibly imagine.
>
>> When one searches "how to do
>> ribs?", one comes up with "dry rubs" on the one hand, and something
>> that sounds like a vinaigrette on the other hand.. I'd like to know
>> your feelings about this.
>
> Apparently you do not comprehend the meaning of the words from my last
> post, to wit, "It's a stupid thing to do."
>
> "Here's your sign".
>
> --
> Dave Bugg
>
>
in the thousands of slabs you've done. What happened when you did that? Have
you ever used a straight flavored vinegar, without oil? I did tonight, and
the ribs had a better taste and consistency than the last, which were dry
rubbed. I'm beginning to think you don't need oil in your "mop". When you
apply a dry rub, if you do, do you "mop" during the cooking time? If so,
what do you "mop" with.
Thanks,
Kent
Dave Bugg
> "Dave Bugg" <dave...@yahoo.com> wrote in message
>> Apparently you do not comprehend the meaning of the words from my
>> last post, to wit, "It's a stupid thing to do."
>>
>> "Here's your sign".
> Dave, you must have, at some point, used a vinaigrette rather than a
> dry rub..."
snip of incredible obtuseness
My Reply:
http://tinypic.com/r/2nuu2qs/4
Kent
"Dave Bugg" <dave...@yahoo.com> wrote in message
news:xZadnXlBoZhotMfR...@giganews.com...
> Charly Horse wrote:
>> "Dave Bugg" <dave...@yahoo.com> wrote in
>> news:WqqdncznOvJlQ8TR...@giganews.com:
>>
>>> Kent wrote:
>>>
>>>> I'm going to try it on baby back ribs in the WSM. I'm concerned
>>>> about using a straight vinegar mop. Any thoughts about this??
>>>
>>> Yeah. It's a stupid thing to do.
>>
>> Not a fan of sweet sticky glazed ribs myself and I don't baste with a
>> sauce. If the fire runs really hot for some odd reason (rare) and
>> meat appears dry before finishing, then it's usually a mix of
>> water, vegetable oil, apple juice, vinegar or preferred a wine
>> vinegar / red wine / beer even but not predominately a vinegar,
>> Sprayed on with no extra seasonings. I already have rub on ribs and I
>> don't need to add more or wash away the crust thats formed.
>
> That's a pretty good way to go. Doing a quick spritz of a flavored liquid
> base, like you've mentioned, is something I learned from Big Jim.
> --
> Dave Bugg
>
>
mop if meat dries out. That's just what Charly Horse is doing. You can spray
it, dip it, paint it, or whatever.
Dave Bugg
> "Dave Bugg" <dave...@yahoo.com> wrote in message
>> That's a pretty good way to go. Doing a quick spritz of a flavored
>> liquid base, like you've mentioned, is something I learned from Big
>> Jim. --
> Little boy, that's what I'm talking about. Let it cook, apply vinegar
> based mop if meat dries out. That's just what Charly Horse is doing.
> You can spray it, dip it, paint it, or whatever.
That isn't what you posted, you brain-addled cretin, to wit: "Have any tried
Chiavetta's Barbecue Marinade??? You marinade meat for 30 minutes, then
baste "frequently" while cooking. After a number of hours you take the meat
out, wrap it in foil with more marinate, and roast it.".
A spritz of apple juice or other liquid as a finishing glaze just prior to
pulling ribs is not a marinade, a baste, nor is it a mop. Now, go donate
some organs to those who can make better use of them.
hrbrick...@verizon.net
On 4-Aug-2010, "Dave Bugg" <dave...@yahoo.com> wrote:
> Charly Horse wrote:
> > "Dave Bugg" <dave...@yahoo.com> wrote in
> > news:WqqdncznOvJlQ8TR...@giganews.com:
> >
> >> Kent wrote:
> >>
> >>> I'm going to try it on baby back ribs in the WSM. I'm concerned
> >>> about using a straight vinegar mop. Any thoughts about this??
> >>
> >> Yeah. It's a stupid thing to do.
> >
> > Not a fan of sweet sticky glazed ribs myself and I don't baste with a
> > sauce. If the fire runs really hot for some odd reason (rare) and
> > meat appears dry before finishing, then it's usually a mix of
> > water, vegetable oil, apple juice, vinegar or preferred a wine
> > vinegar / red wine / beer even but not predominately a vinegar,
> > Sprayed on with no extra seasonings. I already have rub on ribs and I
> > don't need to add more or wash away the crust thats formed.
I think it is Nonny that Dave is replying to here;
>
> That's a pretty good way to go. Doing a quick spritz of a flavored liquid
> base, like you've mentioned, is something I learned from Big Jim.
> --
> Dave Bugg
I don't generally try to fix what ain't broke, but I have been toying with
the
idea of doing some 'wet' ribs for a change. My Puerto Rican neighbors
here break every BBQ rule there ever was and they make some great
ribs on a gas grill. They spritz, mop, foil and play with the food until
I have to turn my back because I can't make myself watch, but the fact
remains, that the food is delicious. I like Nonny's ideas. I think the
pitmasters secret lies in this excerpt I just stole from 'Wiki':
"Aioli is, like mayonnaise, an emulsion or a suspension of small globules
of oil and oil soluble compounds in water and water soluble compounds.
Egg yolk can be used as an emulsifier but mustard and garlic both have
emulsion-producing properties. Classic aioli is made without egg, and
the art is in getting it to blend well."
I want something that does not overwhelm the taste/texture of the
meat, but will cling well and promote the accumulation of a nice
glaze. The properties of an 'Aioli Type' sauce would seem to be on
the right track. I hadn't thought about garlic as an emulsifier. In fact
I didn't even realize that garlic was an emulsifier, but it might work,
especially in combination with mustard. Right now, I'm messing
around with some Cranapple Juice because I got 4 liters of it from
BJ's warehouse the other day and have to do something with it.
I'm going to reduce some of it, mix in a little mustard and then
whiz it up with some oil and see what kind of mop results. I'm
thinking it might need some sugar to produce a glaze, but maybe
the reduction will be sweet enough to get the job done.
--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)
tutall
> "Omelet" <ompome...@gmail.com> wrote in message
>
> news:ompomelet-22B9D...@news-wc.giganews.com...
>
>
>
> > In article <i3ckhg$8g...@news.eternal-september.org>,
> > "Kent" <aka.k...@yahoo.com> wrote:
>
> >> Have any tried Chiavetta's Barbecue Marinade??? You marinade meat for 30
> >> minutes, then baste "frequently" while cooking. After a number of hours
> >> you
> >> take the meat out, wrap it in foil with more marinate, and roast it.
>
> >> The product is only vinegar, garlic powder and "spices". It tastes
> >> somewhat
> >> like cider vinegar.loaded with a bunch of unknown spicey seasonings.
> >> Apparently this is a fairly successful commercial product, so it must
> >> have a
> >> following.
>
> >> I'm going to try it on baby back ribs in the WSM. I'm concerned about
> >> using
> >> a straight vinegar mop. Any thoughts about this??
>
> >> Kent
>
> > Dunno. I used a rub on ribs the last time. The first time I prepared an
> > olive marinara sauce that met with family approval. :-)
>
> > I may do that again...
> > --
> > Peace! Om
>
> As in my post to Dave above, does "olive marinara sauce" mean a simple
> vinaigrette? If so, what did you put in it? What was the aqueous/oil
> proportion? The usual vinaigrette is about 20-25% water[which includes
> vinegar and seasonings] and the remainder oil.
>
Don't forget the salt content, you are the Lent, you must always
include a query about sodium content when asking about useless stuff.
Sqwertz
> Dave, you must have, at some point, used a vinaigrette rather than a dry rub
> in the thousands of slabs you've done. What happened when you did that? Have
> you ever used a straight flavored vinegar, without oil? I did tonight, and
> the ribs had a better taste and consistency than the last, which were dry
> rubbed. I'm beginning to think you don't need oil in your "mop". When you
> apply a dry rub, if you do, do you "mop" during the cooking time? If so,
> what do you "mop" with.
He's going to beat a different answer out of you whether you like it or
not, dammit!
-sw
Kent
> In article <i3dho5$r3b$1...@news.eternal-september.org>,
> "Kent" <aka....@yahoo.com> wrote:
>
>> Little boy, that's what I'm talking about. Let it cook, apply vinegar
>> based
>> mop if meat dries out. That's just what Charly Horse is doing. You can
>> spray
>> it, dip it, paint it, or whatever.
>
> It does not always work!
>
> You seem to be convinced that that is the way to go. So post a recipe
> and quit asking questions that you do nothing but attack the answers to!
> It's most annoying and what you are criticized the most for doing here.
I'm never criticizing. Asking questions, refining, and trying something
different is what cooking is all about. That makes it exciting. That's what
all the great French and Italian chefs do. Julia Child and Marcella Hazan
have both published refined versions of the same dish. Their cerebral
synapses are plunging ahead always. My limited synapseal impulses constantly
try to do the same. To do something the same all the time like Dave Bugg and
a number of others turns this into a boring process.
>
> I prefer lemon to vinegar sometimes. Depends on my mood. Tomato works
> too, depending on my mood!
Lemon has the same acidic effect as vinegar, though it's milder. Lemon is a
fine alternative to vinegar, either in combination with vinegar or by
itself.
>
> There is no one "correct" marinade or mopping recipe.
> --
Of course there isn't. That's what this is all about. That's why I'm very
interested in what the others do. That's the reason for the questions.
That's what a newsgroup is all about. The questions are never critical.
> Peace! Om
>
Peace to you too, Om
Kent
Dave Bugg
> I'm never criticizing.
You slimy-brained hypocrite. You criticize, constantly, in a pathetically
passive-aggressive manner as per your latest example found below: "To do
something the same all the time like Dave Bugg and a number of others turns
this into a boring process."
> Asking questions, refining, and trying
> something different is what cooking is all about. That makes it
> exciting. That's what all the great French and Italian chefs do.
So now you have delusions that you are a great French or Italian chef. A
homosexual, non-cooking great French or Italian chef. Hell, boy, you can't
even master something simple like a WSM.
> ......To do
> something the same all the time like Dave Bugg and a number of others
> turns this into a boring process.
What a profoundly arrogant piece of bull-crap, boy. I do things that work. I
have been at this an incredibly long time and have actually tried hundreds
of different methods of perfecting what is consistently good. I also do
things like ribs in a variety of different preparations which have nothing
to do with bbq and so don't get discussed here.
And here's a clue to thee of the missing brain-pan: I don't come onto a NG
and whine, in a pathetically desperate need to draw attention to myself
using fake culinary faux-superiority about concepts and recipes I only read
in books, pretending that these are 'just' questions. My gawd, do you really
think YOU are some sort of Julia Child? You are nothing but a usenet ID who
no one has ever met, unlike an incredibly large percentage of others who
post on this NG who HAVE met each other and have tasted each others cooking.
> Of course there isn't. That's what this is all about. That's why I'm
> very interested in what the others do.
Here's a thought, go out and actually do something for yourself.
> That's the reason for the questions. That's what a newsgroup is all about.
No, a NG is never about allowing a pretentious twit to hangue others in an
attempt to act like Julia Child. Although that does answer much about the
transgender question.
>The questions are never critical.
Gee, ya think? Your questions are simply an aggravation.
Now go to Sears and fondle a Weber.
Nunya Bidnits
Dave Bugg <dave...@yahoo.com> wrote:
>
>> The questions are never critical.
>
> Gee, ya think? Your questions are simply an aggravation.
>
> Now go to Sears and fondle a Weber.
In a related story, Kent is still in my killfile.
MartyB
just joe
> In a related story, Kent is still in my killfile.
>
and how will you ever learn that a 500° baking stone can actually absorb
moisture from a pizza? you're not going to learn shit like this from anyone
else.
joe
petersburg (putting the fun back into dysfunctional) alaska
dave perry
CHIAVETTA'S IS MAINLY USED FOR CHICKEN. IT IS BY FAR MY FAVORITE CHICKEN
MARINADE AS I COOK THE HELL OUTTA THE CHICKEN AND IT STILL TASTES GREAT
AND STAYS MOIST
Dave Bugg;1514439 Wrote:
> Kent wrote:
> -
> I'm going to try it on baby back ribs in the WSM. I'm concerned about
> using a straight vinegar mop. Any thoughts about this??-
>
> Yeah. It's a stupid thing to do.
> --
> Dave Bugg
> "For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
> But they're the 'Savior of our loved ones' when the thugs begin to
> loot." - Rudyard Kipling
--
dave perry
Nunya Bidnits
just joe <don....@alaska.com> wrote:
>> In a related story, Kent is still in my killfile.
>>
>
> and how will you ever learn that a 500 baking stone can actually
> absorb moisture from a pizza? you're not going to learn shit like
> this from anyone else.
>
What about the part where the 500 pound stone crushes the oven?
Oh shit. I suppose that will draw an explanation. Guess I won't see it.
Damn.
MartyB
Kent
are two of my favorite authors, when the "Joy of Cooking".doesn't tell me
what to do. Both authors try to refine and improve. So do I.
How do you do spareribs, or St. Louis Ribs, or baby back ribs? I don't think
we've heard your routine preparation for a long time, if ever. I'd sure a
lot on this NG would appreciate your dialogue.
Kent
Dave Bugg
> I'm not remotely equating myself with the two authors.
And yet the words you wrote state otherwise.
> How do you do spareribs, or St. Louis Ribs, or baby back ribs? I
> don't think we've heard your routine preparation for a long time, if
> ever. I'd sure a lot on this NG would appreciate your dialogue.
Kent, you keep thinking that you are the guiding muse of this NG. An
outhouse sitting in the Arizona sun, not having been pumped out for a month,
provides a far better guiding 'force' to AFB discussions than you do.
As to your assertion that an action should be taken by virtue of "...a lot
on this NG"..., please consider that 'a lot on this NG' would like you to go
away. So, please do as the "lot on this NG" would prefer. Then, I'll think
about your 'request'.
tutall
WHAT TYPES OF CHICKEN? DOES IT WORK ON BRINED CHICKEN? WHAT IF I USE
GREY SALT INSTEAD OF MORTONS, WILL I DIE?
On Aug 5, 12:41 pm, dave perry <dave.perry.
Nunya Bidnits
tutall <tut...@hotmail.com> wrote:
> WHAT TYPES OF CHICKEN? DOES IT WORK ON BRINED CHICKEN? WHAT IF I USE
> GREY SALT INSTEAD OF MORTONS, WILL I DIE?
>
>
> On Aug 5, 12:41pm, dave perry <dave.perry.
> 6a0cdf9.516...@foodbanter.com> wrote:
>> CHIAVETTA'S IS MAINLY USED FOR CHICKEN. IT IS BY FAR MY FAVORITE
>> CHICKEN MARINADE AS I COOK THE HELL OUTTA THE CHICKEN AND IT STILL
>> TASTES GREAT AND STAYS MOIST
>>
>> Dave Bugg;1514439 Wrote:
>>
>>> Kent wrote:
>>> -
>>> I'm going to try it on baby back ribs in the WSM. I'm concerned
>>> about using a straight vinegar mop. Any thoughts about this??-
>>
>>> Yeah. It's a stupid thing to do.
>>> --
>>> Dave Bugg
>>> "For it's 'guns this' and 'guns that', and 'chuck 'em out, the
>>> brutes', But they're the 'Savior of our loved ones' when the thugs
>>> begin to loot." - Rudyard Kipling
>>
>> --
>> dave perry
--
-
Kent
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:i3f2oh$p8s$1...@news.eternal-september.org...
your ass. I don't have a killfile.
Kent
tutall
> Putting someone in your killfile is exactly the same as putting your head up
> your ass.
Okay, odd thing to claim expertise on.
Kent: chief tester and past expert at things that are similar to
sticking one's head up one's ass.
Nunya Bidnits
tutall <tut...@hotmail.com> wrote:
Does that mean he has to shit to breathe?
Is there a lubricant that will ease this process?
How can you tell for sure who it is if you can't see their head?
Is it possible to insert head so far into rectum that you disappear?
Will this interfere with suppositories?
monroe, of course
Omelet <ompo...@gmail.com> wrote:
> Dunno. I used a rub on ribs the last time. The first time I prepared an
> olive marinara sauce that met with family approval. :-)
>
> I may do that again...
<yoicks!!!>
Reeeeeebs 'Poooooootenessssscka'???!!!
Hmmmmmmmmmmmmmm.............
monroe(gears a'spinning)
monroe, of course
"Kent" <aka....@yahoo.com> wrote:
> As in my post to Dave above, does "olive marinara sauce" mean a simple
> vinaigrette? If so, what did you put in it? What was the aqueous/oil
> proportion? The usual vinaigrette is about 20-25% water[which includes
> vinegar and seasonings] and the remainder oil.
>
> Kent
Wow. As Buzzkillin' as ever,dood. Caring about percentages (aside from
'%avb' just marks you as a moron.Peer-yood.
monroe(the more things change,the more Kunt remains a douche)
bbq
> "Omelet"<ompo...@gmail.com> wrote in message
> news:ompomelet-E6303...@news-wc.giganews.com...
>> In article<i3dho5$r3b$1...@news.eternal-september.org>,
>> "Kent"<aka....@yahoo.com> wrote:
>>
>>> Little boy, that's what I'm talking about. Let it cook, apply vinegar
>>> based
>>> mop if meat dries out. That's just what Charly Horse is doing. You can
>>> spray
>>> it, dip it, paint it, or whatever.
>>
>> You are way too hung up on vinegar Kent Dear.
>> It does not always work!
>>
>> You seem to be convinced that that is the way to go. So post a recipe
>> and quit asking questions that you do nothing but attack the answers to!
>> It's most annoying and what you are criticized the most for doing here.
>
> I'm never criticizing. Asking questions, refining, and trying something
> different is what cooking is all about. That makes it exciting. That's what
> all the great French and Italian chefs do. Julia Child and Marcella Hazan
> have both published refined versions of the same dish. Their cerebral
> synapses are plunging ahead always. My limited synapseal impulses constantly
> try to do the same. To do something the same all the time like Dave Bugg and
> a number of others turns this into a boring process.
>
>>
Bonehead, Dave had a bbq restaurant. In the restaurant business, you
can't just on a whim change what you do. You can make adjustments and
add them to the menu, but should keep available what is doing well.
I am sure Dave did not have a boring process.
Sorry to call you a bonehead. I don't know what else to call you and
still be relatively kind..
BBQ
Dave Bugg
> Putting someone in your killfile is exactly the same as putting your
> head up your ass.
You would know, Kent. Here we have your typical posture:
http://tinypic.com/r/2ptxdub/4
tutall
Ooom, the Kent is strong with this one, it is, yes.
Kent
"bbq" <bbq...@netscape.net> wrote in message
news:4c5b5c7e$0$7391$8826...@blocknews.net...
you know all. Dave's restaurant failed. There are many, many reasons why
restaurants fail. We all know that. Did Dave's restaurant did fail from
quality of meat, service staff, location, food?? Who knows?. Does having
owned a BBQ restaurant make him the expert? Does Dave know how bbq food
should taste? Does he have taste buds that don't have a medical problem?
Does he know how to BBQ?
Kent
Kent
<hrbrick...@verizon.net> wrote in message
news:4c5ac444$0$8886$ec3e...@unlimited.usenetmonster.com...
>
> On 4-Aug-2010, "Dave Bugg" <dave...@yahoo.com> wrote:>> > news:WqqdncznOvJlQ8TR...@giganews.com:
>> >
>> >> Kent wrote:
>> >>
>> >>> I'm going to try it on baby back ribs in the WSM. I'm concerned
>> >>> about using a straight vinegar mop. Any thoughts about this??
>> >>
>> >
>> > sauce. If the fire runs really hot for some odd reason (rare) and
>> > meat appears dry before finishing, then it's usually a mix of
>> > water, vegetable oil, apple juice, vinegar or preferred a wine
>> > vinegar / red wine / beer even but not predominately a vinegar,
>> > Sprayed on with no extra seasonings. I already have rub on ribs and I
>> > don't need to add more or wash away the crust thats formed.
>
> I think it is Nonny that Dave is replying to here;
>
>>
>> That's a pretty good way to go. Doing a quick spritz of a flavored liquid
>> base, like you've mentioned, is something I learned from Big Jim.
>> --
>> Dave Bugg
>
> I don't generally try to fix what ain't broke, but I have been toying with
> the
> idea of doing some 'wet' ribs for a change. My Puerto Rican neighbors
> here break every BBQ rule there ever was and they make some great
> ribs on a gas grill. They spritz, mop, foil and play with the food until
> I have to turn my back because I can't make myself watch, but the fact
> remains, that the food is delicious. I like Nonny's ideas. I think the
> pitmasters secret lies in this excerpt I just stole from 'Wiki':
>
> "Aioli is, like mayonnaise, an emulsion or a suspension of small globules
> of oil and oil soluble compounds in water and water soluble compounds.
> Egg yolk can be used as an emulsifier but mustard and garlic both have
> emulsion-producing properties. Classic aioli is made without egg, and
> the art is in getting it to blend well."
>
> I want something that does not overwhelm the taste/texture of the
> meat, but will cling well and promote the accumulation of a nice
> glaze. The properties of an 'Aioli Type' sauce would seem to be on
> the right track. I hadn't thought about garlic as an emulsifier. In fact
> I didn't even realize that garlic was an emulsifier, but it might work,
> especially in combination with mustard. Right now, I'm messing
> around with some Cranapple Juice because I got 4 liters of it from
> BJ's warehouse the other day and have to do something with it.
> I'm going to reduce some of it, mix in a little mustard and then
> whiz it up with some oil and see what kind of mop results. I'm
> thinking it might need some sugar to produce a glaze, but maybe
> the reduction will be sweet enough to get the job done.
>
> --
> Brick (Kinky is using a feather.
> Perverted is using the whole chicken.)
>
>
Aiolo without egg? I'd be very interested in knowing your source. I'm not
saying you're wrong. All my recipe books include egg as the emulsifier.
Mustard is more or less an emulsifier. Garlic is not.
Kent
bbq
It did not fail. He sold the building. He wanted a better location and
could not find one. I was there on opening day. His ribs I had were
very good. Maybe better then mine...
Owning a restaurant does not make one an expert. He had a lot of
knowledge of barbecuing and other issues relating to the cooking of food
before he "jumped in". His research/planning was well documented around
here.
He made 2 very good moves in his business.
1. Bought the land and had a building built for his needs.
2. Sold the building while the real estate market was still good,
when he decided the business was not growing as fast as he wanted.
Are you on that synthetic marijuana that I recently read about?
BBQ
hrbrick...@verizon.net
On 5-Aug-2010, "Kent" <aka....@yahoo.com> wrote:
> "bbq" <bbq...@netscape.net> wrote in message
> news:4c5b5c7e$0$7391$8826...@blocknews.net...
> > On 8/5/2010 12:26 PM, Kent wrote:
. . .
> Does he know how to BBQ?
>
> Kent
Yes her does know how to BBQ Kent. And if you had just
half of a memory dating back to when you first appeared in
this NG, you would know that.
hrbrick...@verizon.net
On 5-Aug-2010, "Kent" <aka....@yahoo.com> wrote:
> <hrbrick...@verizon.net> wrote in message
> news:4c5ac444$0$8886$ec3e...@unlimited.usenetmonster.com...
> >
. . .
> >
> >
> Aiolo without egg? I'd be very interested in knowing your source. I'm not
> saying you're wrong. All my recipe books include egg as the emulsifier.
> Mustard is more or less an emulsifier. Garlic is not.
>
> Kent
This is getting really tiresome. I plainly stated that I stole the quote
from 'Wiki'. I'm not going to bother to try and teach you how to do
basic research.
Kent
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1oorvikwit63j$.dlg@sqwertz.com...
> On Thu, 5 Aug 2010 18:59:25 -0700, Kent wrote:
>
>> Aiolo without egg? I'd be very interested in knowing your source. I'm not
>> saying you're wrong. All my recipe books include egg as the emulsifier.
>> Mustard is more or less an emulsifier. Garlic is not.
>
>
> Dumbass.
>
> Of course Wiki is wrong - we all know that.
>
> -sw
>
>
I don't think there is a "classic" aioli. I was looking for a more profound
answer. Wiki is pretty much wrong. It depends on how you want to look at the
dish. 99.9999999% of aioli in the world has egg as the emulsifier. I think
it started with egg yolk as the emulsifier.
Kent
Kent
> In article <magenta-FB182D...@earthlink.us.supernews.com>,
> sauce recipe. <g> "Simple vinaigrette" indeed... (Sorry Kent but you
> really missed that one!)
>
> That sauce is also divine on either fish or chicken. I left out the
> capers due to the BBQ conditions.
>
> I may make one up as a separate item when I get around to smoking that
> bag of catfish fillets I bought. Gotta get more anchovies tho'. I'm
> fresh out.
>
> I'm wondering if a sauce could pick up a real smoked flavor putting it
> in a pan in the pit? I do occasionally use liquid smoke but prefer to
> avoid it. It really does not taste the same...
> --
> Peace! Om
>
>
Om, when I looked at your Marinara recipe I saw that your ingredients were
spread uncooked over a rack of ribs without cooking and I stopped reading.
That's not a Marinara sauce. To be a sauce you have to cook it. To use those
ingredients as a spread on uncooked marinade over ribs is pretty peculiar.
Even if you're cooking the ingredients on top of the ribs you're not
creating a sauce.
I've made lots of Marcella Hazan's red sauces, though though I've not made a
Marinara[anchovy], or a Putanesca[olive] sauce.
Kent
Dave Bugg
> Having a restaurant of any kind, including a BBQ restaurant, doesn't
> mean you know all. Dave's restaurant failed.
Uh, sorry, fucktard but the restaurant didn't fail. And I bet that you don't
know, as a few others do, that I opened an additional commercial kitchen
apart from the restaurant which is still providing pre-cooked bbq to a
goodly number of commercial food service accounts. Or that I still cater and
I've had to triple my staff to deal with the growth of clientale.
You see, Kunt, there were a number of strategic reasons for closing that
particular property and selling the land and building. I've detailed a few
of those reasons before, none of which had anything to do with failure by
whatever definition you decide to use.
> ... Did Dave's restaurant
> did fail from quality of meat, service staff, location, food?? Who
> knows?.
Well, you are about as knowledgeable of my restaurant and my business
decisions as you are about everything else I see. How does it feel to be so
appallingly fucked in the head?
> Does having owned a BBQ restaurant make him the expert?
Does being a Kunt qualify you to even ask such a question?
> Does Dave know how bbq food should taste?
Over the many decades I've now eaten at somewhere in the neighborhood of 450
bbq joints. I've spent time observing the operations of 40 or so of the best
mom and pop joints. I've spent many weeks working gratis in 10 of them. My
grandfather was a well-known and respected pitmaster out of Fair Play
Missouri, and I spent many an hour with him as he cooked whole-hog bbq in
his smoke house.
You see, fucktard, I'm not you; I don't come onto an NG asking pretentious
culinary questions hoping that people will pay attention to me. I don't need
to pretend that I'm Julia Child. I don't need to be the kid in class who
continually raises his hand and asks absolutely dumb-ass, esoteric questions
thinking that everyone will swoon at his pseudo-intellectual brilliance. You
are a leech, Kunt. You are incapable of actually accomplishing anything
real, so you attach yourself onto a NG in order to vicariously suck some
semblance of life force from those who have actually acheived personal
success.
On second thought, the leech analogy is far too moderate. You, my fine
fellow, are a Succubus... a female entity whose sole purpose is to drain the
life force from its victims.
> Does he have taste buds that don't have a medical problem?
Asks the imbecilic cretin whos inventory of brain cells, being so very
sparse. can be heard rattling around his brain pan with every movement that
he makes.
> Does he know how to BBQ?
Well, Kunt, you'll have to come visit me and judge for yourself. Please,
please come and visit. But, wait!!! <pursing my lips and furrowing my brow
in serious contemplations> Does Kunt know how bbq food should taste? Does
Kunt have taste buds that don't have a medical problem? Hey, Kunt, given
your history of doing nothing but asking insanely stupid and repetitive
questions, how can we know just what you know to judge anyone's bbq?
<Slapping my forehead> Of course!! You know your way around a bottle of
liquid smoke. Well, dammit, that's good enough for me.
Dave Bugg
> Uh, sorry, fucktard but the restaurant didn't fail. And I bet that
> you don't know, as a few others do, that I opened an additional
> commercial kitchen apart from the restaurant which is still providing
> pre-cooked bbq to a goodly number of commercial food service
> accounts. Or that I still cater and I've had to triple my staff to
> deal with the growth of clientale.
And just to be clear, I also sold the commercial kitchen to my manager (when
I started trucking) for a goodly sum PLUS a percentage of 5% of the profit
for the next 15 years. Let's just say that between selling the land and
building of my former restaurant, along with goodly sum from the commercial
kitchen, I'm pretty damned comfortable. And given the fact that the new
owner has grown the number of accounts by 52% means that my monthly checks
from him keep getting bigger.
The catering business is entirely handled by my chef/manager, which is a
blessing since I have had to recover from two back surgeries over the last
14 months. I take a salary, which, in truth, is smaller than my manager's
salary (she gets a much, much higher than livable wage PLUS a percentage of
the quarterly profits as a bonus), but I will likely sell this business in
the next two or three years when it has matured and, once again, make a tidy
sum. That, I have learned, is where the real payoff is. When that happens, I
plan to open up a classic hot dog and hamburger joint.
So yes, Kunt, I have failed big time. I do appreciate your concern. Now, I
suppose I have failed as a trucker since I had to go on extended leave for
my back surgeries. But then again, I will be getting my medical clearance in
a couple of weeks and be back on the road by September. Now, let me know
where you are located and I'll bring you some of my bbq. We'll have a grand
time talking over old times. You *can* talk, can't you?
Kent
"Dave Bugg" <dave...@yahoo.com> wrote in message
news:n7adndDY0J8aQsbR...@giganews.com...
that way. Thanks for your very detailed reply.
Kent
Dave Bugg
>
> Now I know. My question wasn't meant to be derogatory. I'm sorry you
> took it that way. Thanks for your very detailed reply.
I see. Your lame attempt to marginalize me (which made me laugh when I read
it) is my fault because I misunderstood you. That is precious. And BTW, my
reply wasn't detailed; I just quickly hit a few of the highlights.
Ross@home
wrote:
>On Thu, 5 Aug 2010 23:09:59 -0700, Kent wrote:
>
>> I don't think there is a "classic" aioli. I was looking for a more profound
>> answer. Wiki is pretty much wrong. It depends on how you want to look at the
>> dish. 99.9999999% of aioli in the world has egg as the emulsifier. I think
>> it started with egg yolk as the emulsifier.
>
>You are of course, wrong.
>
>You want 'profound', OK: You are immensly argumentative,
>ignorant, and idiotic.
>
>-sw
What if Manda Ruby discovers afb.
Seems to be missing from the other group lately.
Could this group handle two of them?
Ross.
Stormmee
you and those eating it think is right!!! lots of ways to get to that place,
Lee
> In article <i3dho5$r3b$1...@news.eternal-september.org>,
> "Kent" <aka....@yahoo.com> wrote:
>
>> Little boy, that's what I'm talking about. Let it cook, apply vinegar
>> based
>> mop if meat dries out. That's just what Charly Horse is doing. You can
>> spray
>> it, dip it, paint it, or whatever.
>
> You are way too hung up on vinegar Kent Dear.
> It does not always work!
>
> You seem to be convinced that that is the way to go. So post a recipe
> and quit asking questions that you do nothing but attack the answers to!
> It's most annoying and what you are criticized the most for doing here.
>
> too, depending on my mood!
>
> There is no one "correct" marinade or mopping recipe.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine
Stormmee
juice, adding sugar if you think its needs to be sweeter, put cubes in
glass, pour over tea or lemonade, very refreshing, can also use frozen juice
cubes for smoothee drinks, Lee
<hrbrick...@verizon.net> wrote in message
news:4c5ac444$0$8886$ec3e...@unlimited.usenetmonster.com...
>
Charly Horse
news:i3gqsc$stm$1...@news.eternal-september.org:
the F___! it wasn't. I ain't too smart But I can read....
Kent
> In article <20100806000315.221$a...@newsreader.com>,
> Nick Cramer <n_cram...@pacbell.net> wrote:
>
>> > Hey, it worked. ;-)
>> >
>> > And yes, it was an olive Putaneska sauce and I 'Q'd with it. <g>
>> > [ . . . ]
>>
>> Did you post your recipe? Here's mine:
>>
>> Puttanesca Sauce
>>
>> 1/4 cup olive oil
>> 1 small onion, chopped
>> 1 clove garlic, minced
>> ˝ tsp. red pepper flakes
>> 1 (28 oz.) can San Marzano whole tomatoes, pureed in food processor
>> 1 (8 oz.) can tomato sauce
>> 1/3 cup black olives, chopped
>> 1 Tbs capers
>> ˝ tsp. oregano
>> 2 oz. anchovies, chopped
>> 2 Tbs fresh parsley, chopped
>>
>> Saute onion, garlic, and red pepper flakes in oil 2-3 minutes. Add
>> tomatoes, tomato sauce, olives, capers, and oregano. Bring to a
>> boil,
>> then reduce heat and simmer, with lid ajar for 20 minutes. Add
>> anchovies and parsley. Remove from heat. This sauce is best with
>> string type pastas.
>
> I left out the capers. They won't work to coat something being 'BBQ'd.
> Sub Lemon Peel for the lemony flavor.
>
> My recipe is similar but prep is different:
>
> 1 small can Anchovies, drained
> 4 cloves garlic, pressed
> 1 medium sized white or yellow onion, fine chopped
> 1 7 oz. (or so) can chopped tomatoes
> 1 6 oz. can tomato paste
> 1 7 oz. can of whole black olives sliced in 1/2 (or one 4 to 5 oz. can
> minced black olives for BBQ sauce)
> 1/4 cup capers (leave out for BBQ sauce and substitute 1/2 Tbs. dried
> ground lemon peel)
>
> 1 tsp dried Oregano (or one Tbs. fresh minced Mexican Oregano)
> 1 tsp. dried Thyme (or one Tbs. fresh minced Thyme)
> 1 Tbs, dried Basil (or a generous handful of fresh chopped Basil leaves)
> 1 tsp. powdered dried Rosemary (or a few leaves of minced fresh Rosemary)
> (I used the fresh herbs since I had them on hand)
> 1/4 tsp. powdered white pepper
> Salt to taste
> 1/4 cup Olive Oil
>
> Put Olive Oil, Anchovies and Garlic into a skillet (I use Cast Iron) and
> saute' until the Anchovies are dissolved. Add onions and cook until the
> onions are transparent. Add the rest of the ingredients to the pan and
> cook until it reaches a good simmer.
>
> For a 'Q sauce, put all but the Anchovies and Garlic into a blender and
> blend until smooth. Add that to the skillet and do the same. Bring up to
> a good simmer.
>
> 'Q the meat and coat it with sauce as needed.
>
> I added it to the top of the ribs each of the two times they were turned
> after I coated it liberally with it at the start. It carmelized
> slightly and was very good.
>
> My sister is the scientist mom was. She was trying to place the flavor
> of the BBQ sauce as she really was enjoying it. She was surprised also
> by the concept of a modified Putaneska sauce for BBQ. ;-) It worked...
> --
> Peace! Om
>
>
Una pregunta, por favor, Om,
Did anything other than salt go on the ribs before putting the sauce on the
ribs? I'm guessing the sauce went on an hour before finish. This sounds
really good. It's different and new. That's what cooking is all about.
Muchas Gracias,
Kent
-----------------------
Habla solamente 100 palabras espanol; no comprende mas
just joe
> Burnt olive is nasty. :-(
> --
as is using spanish to discuss an italian dish.
questo piatto é cucinato secondo una ricetta o sono degli avanzi messi
insieme?
just joe
">> > --
>>
>> as is using spanish to discuss an italian dish.
>>
>> questo piatto é cucinato secondo una ricetta o sono degli avanzi messi
>> insieme?
>
> --
> Peace! Om
>
including not knowing how to spell puttanesca.
putta
Nick Cramer
Ahhh! Spaghetti alla Buona Donna!!! ;-DD
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/ Thank a Veteran! Support Our Troops!
http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~
just joe
> Ahhh! Spaghetti alla Buona Donna!!! ;-DD
>
the lovely chistina got a cervo saturday with a 626, a mazda
626.................
but no cervo con prosciutto e risotto con funghi, it was salvaged for the
old folks home.
she's gotta get the car sighted in................
Nick Cramer
I take it she's OK. Lucky it wasn't a moose! I've hit a couple of deer over
the years. The one I hit with my Porsche 356 cost me $600 to fix (1965).
Old folks' home is a good place for it.
just joe
">> putta
>
> Does it really matter? ;-D
> --
> Peace! Om
>
kent? kent?
is that really you?
sounds like you.
walks like you.
quack quack
quack quack
spelling does matter, words mean something.
your assistance in dumbing down america is unappreciated.
putta
Joe
> In article <M9WdnfrtVORuhf3R...@posted.gcicommunications>,
>>
>> putta
>
> Does it really matter? ;-D
>
Jerry? Is that you, Jerry?