New item in grill repertoire: Short Ribs - A Suburbs Boy Living a Country Life
[Pete and Pam's pages (photos and some commentary)]
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New item in grill repertoire: Short Ribs|
Recipe Source; ancient dog-eared Joy of Cooking
Meat: Courtesy of our friends at Hillandale Farm [via Gore's for butchering]
Barbecue Sauce: Extremely skeptical Q decided he would try it after I told him the main flavorings were catchup and brown sugar. After trying it, he decided he loved it.
Difficulty level: extremely simple in terms of preparation [boil water, simmer meat, mix sauce ingredients together, grill, and baste]. Only complexity is in pre-planning...because short ribs are "very cartilaginous" you have to seriously pre-cook the meet to make it tender. The grilling is more to heat the meat through and make that sauce all yummy [caramelization, I suppose, is the culinary term?]
In any event, the meet itself was quite tasty, but I'm wondering if I should have trimmed the fat off before starting the cooking process. There was a LOT of fat to cut off. [Very healthy steer, indeed].
Pam claimed to like it a great deal, but I suspect part of that may be a desire not to discourage me from cooking.
In other news W and the kids are back to finish their mad rush to pack their belongings out of our barn and into their trailer. They are heading back to TN in time for a big Fourth of July event. Even as hectic as its been for them trying to get everything done on a tight timeline, we've still truly enjoyed getting to see them again.
Current Mood: happy
Tags: family, food
is the oxidation of sugar. Typically people caramelize onions or carrots or other root vegetables.
What happens with meat is that you're breaking down the collagen and connective tissue.browngirl
could probably explain this way better since she's way higher than I am on both the foodie and science-geek scales.
in this case the meat is relatively cooked already...so mostly what I'm doing is basting on and cooking the barbecue sauce, which has a fair amount of sugar--brown sugar and sugars in the catchup.
that's why I was thinking that caramelization is involved.
let me know what Browngirl things...I mean 20 minutes on the grill, even with medium coals, is going to do some plain-old cooking, too. The main effect I seemed to be getting was cooking off and burning off fat [lots of that on short ribs] and browning up that yummy sauce into the meat.
|Date:||July 2nd, 2009 05:18 pm (UTC)|| |
I forwarded this to her so she can comment if she wishes. :-)
|Date:||July 2nd, 2009 05:43 pm (UTC)|| |
Hi! *pops up*
Caramelization sounds about right: exposing meat covered in a sugar-rich sauce to direct heat will result in that heat causing chemical changes mostly in the sauce while raising the meat's temperature but probably not changing it significantly in chemical ways aside of melting fat. That's what the long wet pre-cook is for.
I mean, there is probably some Maillard reaction going on as well, because ketchup has some protein and the meat obviously provides plenty, but most of the meat is hidden from direct heat by the ketchup layer.
(I am, of course, not a food scientist.)
So, having told you what you already know, Pete, let me say that that dish sounds really delicious.
Edited at 2009-07-02 05:44 pm (UTC)
OH! I havne't even THOUGHT of making ribs yet. GOOD IDEA!!!!!
Send recipe? PLLLLEEEEEZE?
Also - we want to buy a pig to butcher (john wants pork chops - I guess he's sick of burger. How can I still have that much burger 6 months later?!) Same friends?
|Date:||September 20th, 2011 03:13 pm (UTC)|| |
Did I send you this yet?
|Date:||July 3rd, 2009 03:18 pm (UTC)|| |
yay for pete w/ grill! Now I just have to find some time to come down to visit and try to get you to make more :-P
|Date:||September 20th, 2011 03:39 pm (UTC)|| |
I know I was going to reply to these posts eventually...didn't know it would be more than two years.
When are you making the trek back down?