DFD

Desertbreh wrote: ↑Mon Feb 12, 2018 2:45 pm

CorvetteWaxer wrote: ↑Thu Feb 01, 2018 8:54 am

I could see that for sure. I just don't do that kind of meat indoors, I use the smoker and want the smoke ring and infused flavor. If you cook meats inside that need a lot of connective tissue breakdown, like Brisket and pork shoulder, this would work great to speed it up.

My sister did ribs in hers and when I commented about the lack of smoke flavor she actually recommended I try........ liquid....fucking....smoke.

Needless to say, I've disowned her.

Ain't nobody going to sell any BBQ made in their insta pot.

KYGTIGuy wrote: ↑Mon Feb 12, 2018 3:19 pm

Desertbreh wrote: ↑Mon Feb 12, 2018 2:45 pm

Ain't nobody going to sell any BBQ made in their insta pot.

I bet we'd be surprised to find out how many mom and pop joints are selling oven roasted or instapot pork as BBQ

CorvetteWaxer wrote: ↑Mon Feb 12, 2018 4:41 pm

KYGTIGuy wrote: ↑Mon Feb 12, 2018 3:19 pm

I bet we'd be surprised to find out how many mom and pop joints are selling oven roasted or instapot pork as BBQ

There was a place here that boiled their ribs then finished them on a grill.... They lasted about a year here.

CorvetteWaxer wrote: ↑Mon Feb 12, 2018 4:41 pm

KYGTIGuy wrote: ↑Mon Feb 12, 2018 3:19 pm

I bet we'd be surprised to find out how many mom and pop joints are selling oven roasted or instapot pork as BBQ

There was a place here that boiled their ribs then finished them on a grill.... They lasted about a year here.

Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm

CorvetteWaxer wrote: ↑Mon Feb 12, 2018 4:41 pm

There was a place here that boiled their ribs then finished them on a grill.... They lasted about a year here.

Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places

Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm

CorvetteWaxer wrote: ↑Mon Feb 12, 2018 4:41 pm

There was a place here that boiled their ribs then finished them on a grill.... They lasted about a year here.

Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places

CorvetteWaxer wrote: ↑Mon Feb 12, 2018 7:46 pm

Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm

Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places

Surprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.

I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.

CorvetteWaxer wrote:

Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places

Surprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.

I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.

CorvetteWaxer wrote:

Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places

Surprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.

I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.

Calvinball wrote: ↑Mon Feb 12, 2018 8:30 pm

CorvetteWaxer wrote:
Surprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.

I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.

If he did then right then maybe they wouldn’t have been hit or miss with clientele.


Sent from the Beer Depository

troyguitar wrote: ↑Mon Feb 12, 2018 10:07 pm I'm making ribs in the slow cooker tonight, will eat tomorrow. Prep time is about 1 minute, I don't even get my hands dirty. They taste good and fall off the bone.

troyguitar wrote: ↑Mon Feb 12, 2018 10:54 pm Buy ribs that are in the vacuum-packed plastic wrap. Cut in half through both the plastic and the meat, slide each half out of the plastic directly into slow cooker, pour a bottle of barbecue sauce on top, press start. Come back 12-18 hours later, eat.

I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.

wap wrote: ↑Mon Feb 12, 2018 11:39 pm

troyguitar wrote: ↑Mon Feb 12, 2018 10:54 pm Buy ribs that are in the vacuum-packed plastic wrap. Cut in half through both the plastic and the meat, slide each half out of the plastic directly into slow cooker, pour a bottle of barbecue sauce on top, press start. Come back 12-18 hours later, eat.

I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.

Thanks. Seems stupid simple. What BBQ do you like? We're partial to Sweet Baby Rays.

And LOL at Chef Troyardee.

troyguitar wrote: ↑Mon Feb 12, 2018 10:54 pm Buy ribs that are in the vacuum-packed plastic wrap. Cut in half through both the plastic and the meat, slide each half out of the plastic directly into slow cooker, pour a bottle of barbecue sauce on top, press start. Come back 12-18 hours later, eat.

I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.

CorvetteWaxer wrote: ↑Mon Feb 12, 2018 7:46 pm

Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm

Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places

Surprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.

I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.

wap wrote: ↑Mon Feb 12, 2018 11:39 pm

troyguitar wrote: ↑Mon Feb 12, 2018 10:54 pm Buy ribs that are in the vacuum-packed plastic wrap. Cut in half through both the plastic and the meat, slide each half out of the plastic directly into slow cooker, pour a bottle of barbecue sauce on top, press start. Come back 12-18 hours later, eat.

I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.

Thanks. Seems stupid simple. What BBQ do you like? We're partial to Sweet Baby Rays.

And LOL at Chef Troyardee.

troyguitar wrote: ↑Mon Feb 12, 2018 11:54 pm I pick up a different sauce each time, haven't really loved or hated anything in particular yet. This will only be my 3rd time cooking them this way, the first time I figured I would try it just for the hell of it - worst case I ruin $10 of ribs. Everyone on the internet seems to think that you need to do more work than this, but I don't think that's true. They come out just fine.

KYGTIGuy wrote:

troyguitar wrote: ↑Mon Feb 12, 2018 11:54 pm I pick up a different sauce each time, haven't really loved or hated anything in particular yet. This will only be my 3rd time cooking them this way, the first time I figured I would try it just for the hell of it - worst case I ruin $10 of ribs. Everyone on the internet seems to think that you need to do more work than this, but I don't think that's true. They come out just fine.

You could eat them raw if you don't care about the taste. Super simple if that's your goal.

Your sliding scale of what is tolerable is just closer to the "shitty" side than the "tasty" side.

Nothing wrong with that but it's hardly a superior position

troyguitar wrote: ↑Tue Feb 13, 2018 10:08 am

KYGTIGuy wrote:
You could eat them raw if you don't care about the taste. Super simple if that's your goal.

Your sliding scale of what is tolerable is just closer to the "shitty" side than the "tasty" side.

Nothing wrong with that but it's hardly a superior position

Come eat these and bring your own for comparison or shut the fuck up.

Apex wrote: ↑Tue Feb 13, 2018 9:01 am

wap wrote: ↑Mon Feb 12, 2018 11:39 pm

Thanks. Seems stupid simple. What BBQ do you like? We're partial to Sweet Baby Rays.

And LOL at Chef Troyardee.

SBR is my go-to

I do pulled pork that way in my crock-pot too. Comes out quite tasty for minimal effort.

CorvetteWaxer wrote: ↑Tue Feb 13, 2018 10:14 am

troyguitar wrote: ↑Tue Feb 13, 2018 10:08 am Come eat these and bring your own for comparison or shut the fuck up.

Tuesday is looking good so far.

troyguitar wrote: ↑Tue Feb 13, 2018 10:08 am

KYGTIGuy wrote:
You could eat them raw if you don't care about the taste. Super simple if that's your goal.

Your sliding scale of what is tolerable is just closer to the "shitty" side than the "tasty" side.

Nothing wrong with that but it's hardly a superior position

Come eat these and bring your own for comparison or shut the fuck up.