I thought I would share a delicious hack I discovered a few weeks ago. While cooking some St. Louis ribs recently I employed the Texas Crutch. I simply used about a cup of apple juice when I foiled the ribs. No trick there, but when I took them out of the foil for the final smoke I thought to myself what can I do with all of this great, seasoned juice. I steamed up a batch of rice, heated the juice in a saute' pan, then fried the rice in it a la Chinese restaurant. It turned out really good and my wife insists that I do it every time I cook ribs. Pretty sure it's been done before, but I thought I'd share just the same.
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That is a good idea. I had a bunch of Chinese from "Wok-n-Roll" here in Atlanta delivered last night, and their fried rice was off the chain!-
I'm going to plan a little better in the future to add some more ingredients to the rice concoction, it should be fun. -
CaptainMike, your might like to try this as a departure from your standard steamed rice.
Thai Coconut Rice
Ingredients
1½ cups long grain white rice
13½ oz. coconut milk
¾ cup coconut water
1 Tbsp. Fish Sauce
Cook as you usually do, rice cooker, pressure cooker, pot-on-stove, microwave, etc.
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Great idea.Comment
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Sounds damn good! I'm doing a pork butt in a few hours and am going to try this with some of the juices from the boat to see how it turns out.Comment
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That's a pretty great idea...... I love fried rice, I love the juices/drippings off of anything smoked/Q ed...... It's kind of like a match made in heaven......Comment
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Hey RickyBobby, your profile pic is sideways! Too much beer? LOL!
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It's weird, it randomly posts sideways..... Lol.Comment
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Oh man, that sounds really GOOD. Maybe some minced onion?Comment
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