I just came across an advertisement for this new membrane removal tool. Not sure I need one but it looks interesting. Anybody tried this gadget? Link below.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Hmmm. Interesting. Except I don't need 20 minutes to remove the membrane from 2 racks of ribs like the story on the website says. It takes me maybe 1-2 minutes to do a 3 pack of ribs.
And you probably use a simple paper towel that the author seemed to have difficulty figuring out how to use effectively. Maybe it's a mechanical aptitude thing.
Haha yeah Uncle Bob. Usually I can get a corner of the membrane with my fingers and a paper towel, every once in a while I need a knife to get under it and get it started.
Hmmm. Interesting. Except I don't need 20 minutes to remove the membrane from 2 racks of ribs like the story on the website says. It takes me maybe 1-2 minutes to do a 3 pack of ribs.
Yes, the tool could be a solution looking for a problem. I have never really sweated removing membrane. And I often just leave it on. No complaints yet. Still, I would like to hear a report from someone who has tried this nifty looking gadget.
I'm with you. I'd like to hear from someone who's used it, but it's possible no one here has? Maybe, say I cooked a hundred racks a day, then maybe I'd consider trying it, but for the every day backyard guy, I think you're right about it being a solution looking for a product.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
A bunch of clones for sale on Amazon, many under $10 although it looks like resellers all sourcing from China. Plus, I'll bet that these will meet the membrane-monster. You know, the one that tears the membrane even though you have a great grip with a paper towel on it. For under $10, it might be worth it for folks that do a lot of ribs.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I genuinely don't understand people struggling with the ol' butter knife and paper towel method. But if you're one of those people, or are doing a lot of them every day it might be worth it.
I've never understood the problems with the membrane. I mean, I know it's a little pain, but... it literally takes me no more than 10-30 seconds per rack. I mean the 30 seconds is on St. Louis or spares that I actually end up struggling with sometimes. It's never been a factor in my cooking or prep since I learned (quite early on) that a paper towel gives me all the grip I need.
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