Just got my weekly Wine Spectator tips and tricks email and the food article is on ribs. It gives some good information and even a halfway decent approach for newbie rib grillers. Still, some funny stuff in here ... take a look
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Wine Spectator: Ribs Done Right?
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Founding Member
- Jul 2014
- 5568
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Charter Member
- Sep 2014
- 550
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
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Founding Member
- Jul 2014
- 3247
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I don't like the idea of cooking ribs at 325. I prefer low n slow. But they definitely have some good info in there.
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Founding Member
- Jul 2014
- 5568
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Ahhh. Wine Spectator. The arbiter of everything that is "taste" and the bane of my professional existence. Good article though. Would qualify with one thought. Champagne (the bubbles go with everything, all courses). But try a Prosecco. Less serious, more fun and easier on the wallet when you are entertaining guests.
A very subjective opinion of course.Last edited by l'inferno; August 3, 2016, 01:56 PM.
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Club Member
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to fiddle with a more capable cooker)
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Originally posted by l'inferno View PostBut try a Prosecco.
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ITB?
Damn you guys kill me with the acronyms.
So let's see...
No I am not "In The Bag" (yet)
No I do not live "Inside The Beltway" (thankfully and especially now)
Yes I have had pain on outside of my knee (iliotibial band)
And yes I believe "In The Beginning" there was food on fire.
If you were asking if I am ITA well...
Yes in that no I do not purchase Wonder Bread
Yes in that yes I think one should either hesitate or be extremely creative with a red wine cheese sauce on fish
And yes as in yes many a mailbox around me growing up had surnames requiring only five of the 26 letters in the alphabet.Last edited by l'inferno; August 3, 2016, 03:12 PM.
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John "J R"
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Originally posted by l'inferno View PostITB?
Damn you guys kill me with the acronyms.
So let's see...
No I am not "in the bag" (yet)
No I do not live "inside the beltway" (thankfully and especially now)
Yes I have had pain on outside of my knee
And yes I believe "In the beginning" there was food on fire.
If you were asking if I am ITA well...
Yes in that no I do not purchase Wonder Bread
Yes in that yes I think one should either hesitate or be extremely creative with a red wine cheese sauce on fish
And yes as in yes many a mailbox around me growing up had surnames requiring only five of the 26 letters in the alphabet.
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Club Member
- Jun 2016
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- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
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All that about bubbly is nice, but I like a good Zin with BBQ. Or. Beaujolais (not the Nouveau everyone brings to Thanksgiving, which is great for folks who aren't that in to wine).
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Founding Member
- Jul 2014
- 5568
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Now the bubbly with BBQ discussion actually has me thinking about grabbing a nice Cremant de Bordeaux for my next rib cook
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Interesting--don't think I've tried a cremant from bordeaux. I take it you like? Have had cremant from alsace and loire but not bordeaux. I imagine they do rose and white in a bordeaux cremant and a rose cremant would be a nice match with a BBQ.
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Guest exactly right. The first Cremant I ever had was a Bordeaux. Years ago on a date with the lady who became my wife. At the time I ordered it because it was half the price of the champagne and I could actually afford it :-DLast edited by ecowper; August 4, 2016, 12:10 PM.
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@mitrakas
Ahhh. Sorry.
There I go again showing my newbie-ism with the acronyms.
Yes ITB indeed.
Importer of Italian wines out of PA.
We have a real solid value oriented brand Villa Puccini. Predominantly Tuscan with a veneto PG and Prosecco. Not trying to sell anybody here but they are worth a try if you enjoy wine and want to spend less than $20.00.
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My wine tasting group recently did Snake River Kurobuta Pork Collars with modern Hermitage, modern Brunello, and a bottle of La Rata (Cayuse vineyards). Gros sur gros. Magnificent!
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We went with modern wines (barrique aged, extracted, high alcohol) as those have shown poorly in our blind tastings - for many of our tasters, they get too cloying and kill the palate with done in blind flights. With rich food, however, the monster wines were fantastic!
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Pork collar was low and slow, ending in the upper 190s, done on a vintage Webber Bullet smoker. I am thinking of trying the char sui style next.
Good food, good wine, good company - pretty hard to beat!
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