ok juicy like it should be
watermellon.....
I have been doing this for years for many reasons the main one being I dont like the flavor of charcoal so I like to control the flavor of the smoke my food gets and the another one is I dont like to smell like 'fire' - dont ask it goes back to my childhood, but I can still get those unique outdoor flavors right inside my kitchen.
I have four boys visiting, well three are visiting and one lives here, so you might hear them in the background as I throw together some quick ribs as a snack. Tasty is the key word here! All together it took about an hour of cooking, mostly in the wok on a low simmer and then fired under the broiler. I love this barbeque more than most I have had.
16 comments:
inovative. very cool. i'm not a fan of strong smoke flavors. very light,very. i like the taste of the meats not the smoke.so does this technique lighten the smokiness up in your opinion? i braise mine in the oven w/ beer or coca cola. then the broiler. i've got incling to braise then deep fry them one day. you should show the kids eating them! bbq faces. what's the sauce? or is it top secret?
debbyd: it does lessen the smoke...thats the whole idea...I prefer it. sauce...? secrets are secrets...but since I tell all mine any way....any sauce you like but the trick is in the broiler...cooking is a bigger trick than sauce...LOL
Looked perfect! Steve Raichlen has a cookbook "Indoor Grilling" you probably have or would enjoy reading... Next week Monday my new Brinkman smoker grill will be delivered- Time to retire my 10 yr. old one!
At home my bride has every modern kitchen appliance including her Wolfe gas stove. This thing has the coolest radiant broiler. At my hill farm we work with an apartment size propane range and a Weber kettle!
Last week I did ribs on the Weber. First I chinked and chimed the rack as I had bought them local from an Amish farmer.The bride used a vinegar based marinade overnight in the fridge. Some rub before they go on the grille.
I used charcoal and fresh cut apple branches for my smoke. With the kettle I put the fire off to one side in a firebox made for the grille. No direct heat under the ribs. Let them go for almost 30 minutes flip them and let them finish. Sauce the last 20 minutes or so.Takes a long time to cook and of course we had more then we could finish, but none went to waste. I had them for lunch the next day
Hey! Was that *my* rib rub?? Ribs are one of my favorite things to cook in the summer - gas grill, wood chips (I'm a "smoker" too) and a tangy sweet sauce to wet them up!
It looks great! Love ribs and especially LOVE watermelon!!
Watermelon rocks. I could eat it every day, all day. :) Nice to see you 'back'. I was going to send the FBI after you if you didn't post soon.
My Honey uses the same wood chips to smoke just about anything in his outdoor smoker. YUMMY!
buffalo: I have not heard of that cookbook and now I will look into it...new smoker huh? smokin'
slip: you are certainly living large thats for sure...
dana: thats funny but it is 'your' rub...
aka: ribs are good and so is mellon...all mellons!
claudia: I could eat it everyday too....
anndi: your honey definitely knows the score...
Ribs as a snack? I'm all about using the broiler and I don't like the fire taste at all
LOL - your son eating the watermelon is so cute!
Bad experiences with outdoor cooking in the past? since you don't like your clothes smelling of smoke? I love making a proper old fasioned fire outside. I don't really like my clothes smelling of smoke, but I can't make a fire without ending up smelling..
insane: broiler works great, yeah a snack, why not?
solaris: he likes to use the melon baller...it is way too cute!
anette: something like that...I grew up in a rural area and if you smelled like smoke at school the kids made fun of you saying you didnt have electricity or gas...dumb I know...
This is a cool technique.
How long do you broil them for?
wow--that´s really a great idea! I hate to admit it, but I don´t know how to grill...that looks like a good way to ease oneself into it ;) But I already stink up our house waaaaaaaaaaaay too often..
emiline: broil about 5 minutes or until they are a little crisp on the outside
tavolini: this is not as easy as outdoor grilling but it would be an interesting way to 'ease' into it...
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