"Nobody wants to stand around a grill for hours if you can avoid it. Brine-boiling solves that problem, and you might even prefer how your meat tastes at the end of the process."
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Thanks for sharing. However, some enjoy
(me incluluded) low and and slow. I would rather hang a rack of ribs on the Pit Barrel or as I did today, cook a chuckie for 7 hours for delicious burnt end. Certainly, to each his own, if this is your preference please enjoy. Just not for me.
Hm, my first reaction was "What a bunch of psychopaths." But thinking about it, it's not much different from a reverse sear, temp-wise, you're cooking at 212. Probably works faster because water is a much better heat conductor than air. The concern would be does it leach out all the flavor into the water - but at that temp and for a shorter timeframe, maybe not??...
Nah, forget it, as Meathead says, if you boil ribs, the terrorists win.
I’m guessing the author’s bachelor’s degree in East Asian History is what honed his culinary skills. It is a nice break from his usual articles dealing with sports, video games, history, politics, and Jewish issues which I imagine he is an expert in too.
I’m guessing he disagrees with the Meathead quote about boiling ribs and the terrorist winning too.🙄
I just looked at his bio, and it turns out he's here in Pittsburgh. I hold him personally responsible for the dismal BBQ scene in this city. He probably frequented the Double Wide Grill which, before it shut down, advertised their braised and broiled ribs as "authentic barbecue"..
We are probably not the target audience for someone who says "Nobody wants to stand around a grill for hours if you can avoid it." But, If it gets someone to consider cooking outside on a grill instead of sticking to their kitchen, I'm all for it.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I hate the word "hack" as it is sometimes used now, referring to mostly common sense solutions to common problems. This seems to be an attempt to write about a cooking "hack" that appears to make the job of grilling meat go faster by boiling it. If this catches on the terrorists will win. :-)
He actually said brine boil beef ribs for 40 minutes then grill for 10 or so. You don’t have to worry about temp because the meat is already done. This guy is no Mensa member. Trust me, from an old man whose little farmer’s wife mother used to boil the Sunday after church roast until it would fall apart. Boiling beef is wrong.
For me this is a hard pass. I love grilling way too much. I keep my Jumbo Joe, Smokey Joe and 14.5 WSM in the garage and pull them right to the edge of the garage when I want to grill during winter in Michigan. I stand out there the whole time, freezing my ass off and loving every minute of it.
Out of curiosity, I looked up "Brine Boiling, and two other articles popped-up. The first one was from Martha Stewart's editors in 2015, and the other was a recent article. Both looked like rewrites of the Martha Stewart article. They may have referenced it and just added to it. I don't know.
If this is all you need to do to make money as a freelance writer, then I should be freelancing, because this is easy stuff to write.
Mosca Thanks, but it was a simple search. They popped up immediately. I am always suspicious when I see articles like this one, where there is some freelance person who writes a summary to get clicks for somebody. I see so much regurgitated information with practically plagiarized paragraphs and no references. Then, they are talking about something they have zero experience with, so is the information reliable? 🤷♀️
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