Text 31422, 98 rader
Skriven 2012-11-28 20:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: BK Bacon
================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Taste? I dunno, as I seldom nosh
 DD> down on a pre-sliced bit of cheese

I've not seen pre-sliced real cheese, just process cheese. And I
don't buy it. I also don't do cheese burgers very often, just
regular hamburgers so I'm not very knowledgeable on the subject.

 DD> A&W, in the lower 48, at least, have a reasonably decent burger.

A&W Canada is now a separate management owned company.

 DD> really, really, really, good diet root beer.

I've never tried the diet version; just for curiosity's sake I
will.

 JW> American fast food seems to get more interesting when it ventures
 JW> outside of North America:
 JW> Title: Mcdonald's Australian Serious Lamb Burger

 DD> And here in the U.S. the seasonal re-introduction of the McRib
 DD> is a big deal.

Which I never understood. I had one once the first time around; that
was enough.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecued Dry Rub Ribs, Memphis-Style
 Categories: Ribs, Smoked, Bbq, Chilies, Southern
      Yield: 3 Servings
 
      2 tb Sweet paprika
      1 tb Old Bay seasoning
  1 1/2 ts Chili powder*
  1 1/2 ts Granulated brown sugar
  1 1/2 ts Freshly ground black pepper
    3/4 ts Garlic powder
    3/4 ts Onion powder
      3 lb Slab of spare ribs
      4 c  Wood chips (hickory;
           Mesquite, etc.)
      1 tb White vinegar
    1/2 ts Salt
 
  BARBECUED DRY RUB RIBS, MEMPHIS-STYLE: Mix together the paprika, Old
  Bay seasoning, chili powder, sugar, black pepper, garlic powder and
  onion powder in a bowl. Rub half the mixture all over the slab of
  spare ribs, on every side. Reserve the other half of the dry rub mix.

  Heat the oven to 215 degrees. While the oven is warming, soak the
  wood chips in cold water to cover (for about 20 minutes). Remove the
  chips from water and spread them evenly in the base of the smoker. 
  Place the smoker, uncovered, on top of two stove-top burners set
  at medium-high heat. Let the wood chips smoke for about 3 minutes.
  Then place the slab of ribs on the smoker tray, place the tray
  over the wood chips, and cover the smoker tightly with its lid.
  Turn heat down to medium, and leave the smoker on the burners for
  5 minutes. Then transfer smoker to the oven, placing it on the
  oven floor. After the ribs have been in the oven for 1 1/2 hours,
  remove the smoker and once again place it over two burners set at
  medium heat for 5 minutes. Return smoker to oven floor. After the
  ribs have been in the oven for one hour more, remove the smoker
  from the oven. Carefully lift up the tray holding the ribs, and
  pour off the liquid that has accumulated in the tray. Reserve.
  Return tray with ribs to middle portion of oven, and cook for one
  hour more.

  While ribs are cooking, de-grease the reserved cooking liquid, and
  measure 2 tablespoons of it into a bowl. If you don't have 2
  tablespoons make up the difference with water. Add the vinegar and
  blend well. Reserve. Add the salt to the remaining dry rub mix and
  blend well. Reserve. Remove ribs from oven and brush top side with
  the cooking liquid-vinegar mixture. Then sprinkle the salted dry
  rub mix evenly over the top side of the ribs. Return to middle
  portion of oven, and cook one hour more. Remove ribs from oven.
  Let stand 15 minutes. Carve into individual ribs and serve.

  Recipe by: TASTE SHOW
  
  It's best if you use a high-quality chile powder-preferably one
  with a smoky flavor. My favorite for this recipe is Smoked
  Jalapeno Flakes made by Chile Today, Hot Tamale in North
  Brunswick, New Jersey.

  From: Mhh

MMMMM

YK Jim

... Boiling ribs first is fine. If you want to get rid of the pork flavor.

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