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06-09-2012, 06:26 PM | #31 |
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What do you mean the beer went bad in the growler? If it went bad, why would you use it in a marinade? The conventional wisdom for beers/wines in cooking is don't use it unless you'd be willing to drink it.
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06-09-2012, 06:26 PM | #32 |
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Easy once you get the hang of it. Start on the narrow end of the rack. Use a thin knife or your fingernails to get it started. Pull evenly down the rack. Should come off in one piece.
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06-09-2012, 06:28 PM | #33 |
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06-09-2012, 06:29 PM | #34 |
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I didn't drink it 3 days after it was poured. Tried some on the 5th day and it was flat. Probably still drinkable but not for me. It's not like it soured or anything. It was just flat.
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06-09-2012, 06:30 PM | #35 |
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06-09-2012, 06:31 PM | #36 |
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Gotcha. I was thinking it skunked or something. Hadn't thought about it going flat.
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06-09-2012, 06:31 PM | #37 |
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Nice, how big is this Brisketzilla?
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06-09-2012, 06:35 PM | #38 |
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06-09-2012, 06:36 PM | #39 |
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Very nice and what temp are you going for, for the overnight smoke, the 180-195 range?
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06-09-2012, 06:38 PM | #40 |
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turn the grill on one side
put ribs on the other side 300 degrees for 2.5 hours and they will fall off the bone. |
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06-09-2012, 06:42 PM | #41 |
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06-09-2012, 06:52 PM | #42 |
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06-09-2012, 06:55 PM | #43 | |
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Quote:
Ribs should not fall off the bone! Properly cooked ribs will not not not fall off the bone! The only ribs that fall off the bone are ribs that have been boiled and steamed and that process usually robs them of flavor because water is a solvent. Steamed and boiled ribs usually have a mushy texture. Properly cooked ribs will pull cleanly off the bone with your teeth, but they will still have some resilience and chew, like a properly cooked steak, but not be tough. Remember, boiling meat is the way to make flavorful soup, not flavorful meat.
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06-09-2012, 07:00 PM | #44 |
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06-09-2012, 07:09 PM | #45 |
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Also I have one of those infrared grills and you have to be an idiot to burn something on it or mess something up.
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