I bet we'd be surprised to find out how many mom and pop joints are selling oven roasted or instapot pork as BBQDesertbreh wrote: ↑Mon Feb 12, 2018 2:45 pmAin't nobody going to sell any BBQ made in their insta pot.CorvetteWaxer wrote: ↑Thu Feb 01, 2018 8:54 am
I could see that for sure. I just don't do that kind of meat indoors, I use the smoker and want the smoke ring and infused flavor. If you cook meats inside that need a lot of connective tissue breakdown, like Brisket and pork shoulder, this would work great to speed it up.
My sister did ribs in hers and when I commented about the lack of smoke flavor she actually recommended I try........ liquid....fucking....smoke.
Needless to say, I've disowned her.
Do you even Crock-Pot bro? DFD Cooking Thread
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There was a place here that boiled their ribs then finished them on a grill.... They lasted about a year here.KYGTIGuy wrote: ↑Mon Feb 12, 2018 3:19 pmI bet we'd be surprised to find out how many mom and pop joints are selling oven roasted or instapot pork as BBQDesertbreh wrote: ↑Mon Feb 12, 2018 2:45 pm
Ain't nobody going to sell any BBQ made in their insta pot.
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Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those placesCorvetteWaxer wrote: ↑Mon Feb 12, 2018 4:41 pmThere was a place here that boiled their ribs then finished them on a grill.... They lasted about a year here.
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style!CorvetteWaxer wrote: ↑Mon Feb 12, 2018 4:41 pmThere was a place here that boiled their ribs then finished them on a grill.... They lasted about a year here.
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There's a great AA owned place around the corner from me. Good prices too. Think I got half a chicken, beef ribs, two rolls, and two sides for ~$10.Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pmJust frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those placesCorvetteWaxer wrote: ↑Mon Feb 12, 2018 4:41 pm
There was a place here that boiled their ribs then finished them on a grill.... They lasted about a year here.
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Surprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pmJust frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those placesCorvetteWaxer wrote: ↑Mon Feb 12, 2018 4:41 pm
There was a place here that boiled their ribs then finished them on a grill.... They lasted about a year here.
I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.
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Wrong again it appears.CorvetteWaxer wrote: ↑Mon Feb 12, 2018 7:46 pmSurprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm
Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places
I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.
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If he did then right then maybe they wouldn’t have been hit or miss with clientele.CorvetteWaxer wrote:Surprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places
I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.
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If he did then right then maybe they wouldn’t have been hit or miss with clientele.CorvetteWaxer wrote:Surprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places
I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.
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Dunno... It's weird here.Calvinball wrote: ↑Mon Feb 12, 2018 8:30 pmIf he did then right then maybe they wouldn’t have been hit or miss with clientele.CorvetteWaxer wrote:
Surprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.
I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.
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We've had a bunch of good places go out of business because there are really too many good options for a relatively smaller city of ~60K people.
Some times the restaurants are packed and others they are almost empty. Places just starting out have a hard time for sure.
His place could have been better for sure, but 6 months later a Dickey's BBQ opened there and in my opinion they really suck, but they seem to be okay business wise.
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I'm making ribs in the slow cooker tonight, will eat tomorrow. Prep time is about 1 minute, I don't even get my hands dirty. They taste good and fall off the bone.
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Deets on 1 minute prep.troyguitar wrote: ↑Mon Feb 12, 2018 10:07 pm I'm making ribs in the slow cooker tonight, will eat tomorrow. Prep time is about 1 minute, I don't even get my hands dirty. They taste good and fall off the bone.
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Buy ribs that are in the vacuum-packed plastic wrap. Cut in half through both the plastic and the meat, slide each half out of the plastic directly into slow cooker, pour a bottle of barbecue sauce on top, press start. Come back 12-18 hours later, eat.
I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.
I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.
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Thanks. Seems stupid simple. What BBQ do you like? We're partial to Sweet Baby Rays.troyguitar wrote: ↑Mon Feb 12, 2018 10:54 pm Buy ribs that are in the vacuum-packed plastic wrap. Cut in half through both the plastic and the meat, slide each half out of the plastic directly into slow cooker, pour a bottle of barbecue sauce on top, press start. Come back 12-18 hours later, eat.
I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.
And LOL at Chef Troyardee.
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I pick up a different sauce each time, haven't really loved or hated anything in particular yet. This will only be my 3rd time cooking them this way, the first time I figured I would try it just for the hell of it - worst case I ruin $10 of ribs. Everyone on the internet seems to think that you need to do more work than this, but I don't think that's true. They come out just fine.
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SBR sauce is 5/7 and we always have some in the pantrywap wrote: ↑Mon Feb 12, 2018 11:39 pmThanks. Seems stupid simple. What BBQ do you like? We're partial to Sweet Baby Rays.troyguitar wrote: ↑Mon Feb 12, 2018 10:54 pm Buy ribs that are in the vacuum-packed plastic wrap. Cut in half through both the plastic and the meat, slide each half out of the plastic directly into slow cooker, pour a bottle of barbecue sauce on top, press start. Come back 12-18 hours later, eat.
I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.
And LOL at Chef Troyardee.
Rookie move bro.troyguitar wrote: ↑Mon Feb 12, 2018 10:54 pm Buy ribs that are in the vacuum-packed plastic wrap. Cut in half through both the plastic and the meat, slide each half out of the plastic directly into slow cooker, pour a bottle of barbecue sauce on top, press start. Come back 12-18 hours later, eat.
I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.
If you ain't removing the membrane off your ribs, you dun goofed.
I'm always puzzled how bbq places make money because of that. I'm sure there are trade standards that lay it out but still.CorvetteWaxer wrote: ↑Mon Feb 12, 2018 7:46 pmSurprisingly, this place was owned by a black family. The husband was really cool and we talked a few times and I called him on the ribs and he admitted it.Desertbreh wrote: ↑Mon Feb 12, 2018 5:23 pm
Just frequent local establishments owned and operated by African Americans. There will be no boiling, steaming, or insta-potting at any of those places
I can almost forgive him based on his response, they were really hit or miss on how busy they were at first and he didn't want to be out of ribs, and also didn't want to have to take 20 racks home that night that might be left over.
I guess that's why a pound of brisket is 20 bucks at the restaurant whikenits 2.99 at the store.
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SBR is my go-towap wrote: ↑Mon Feb 12, 2018 11:39 pmThanks. Seems stupid simple. What BBQ do you like? We're partial to Sweet Baby Rays.troyguitar wrote: ↑Mon Feb 12, 2018 10:54 pm Buy ribs that are in the vacuum-packed plastic wrap. Cut in half through both the plastic and the meat, slide each half out of the plastic directly into slow cooker, pour a bottle of barbecue sauce on top, press start. Come back 12-18 hours later, eat.
I'm trying a plastic liner for the crock pot this time which supposedly eliminates cleanup as well. Efficient cooking is the name of the game for Chef Troyardee.
And LOL at Chef Troyardee.
I do pulled pork that way in my crock-pot too. Comes out quite tasty for minimal effort.
You could eat them raw if you don't care about the taste. Super simple if that's your goal.troyguitar wrote: ↑Mon Feb 12, 2018 11:54 pm I pick up a different sauce each time, haven't really loved or hated anything in particular yet. This will only be my 3rd time cooking them this way, the first time I figured I would try it just for the hell of it - worst case I ruin $10 of ribs. Everyone on the internet seems to think that you need to do more work than this, but I don't think that's true. They come out just fine.
Your sliding scale of what is tolerable is just closer to the "shitty" side than the "tasty" side.
Nothing wrong with that but it's hardly a superior position
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Come eat these and bring your own for comparison or shut the fuck up.KYGTIGuy wrote:You could eat them raw if you don't care about the taste. Super simple if that's your goal.troyguitar wrote: ↑Mon Feb 12, 2018 11:54 pm I pick up a different sauce each time, haven't really loved or hated anything in particular yet. This will only be my 3rd time cooking them this way, the first time I figured I would try it just for the hell of it - worst case I ruin $10 of ribs. Everyone on the internet seems to think that you need to do more work than this, but I don't think that's true. They come out just fine.
Your sliding scale of what is tolerable is just closer to the "shitty" side than the "tasty" side.
Nothing wrong with that but it's hardly a superior position
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Tuesday is looking good so far.troyguitar wrote: ↑Tue Feb 13, 2018 10:08 amCome eat these and bring your own for comparison or shut the fuck up.KYGTIGuy wrote:
You could eat them raw if you don't care about the taste. Super simple if that's your goal.
Your sliding scale of what is tolerable is just closer to the "shitty" side than the "tasty" side.
Nothing wrong with that but it's hardly a superior position
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We do chicken that way, too. Cut them into big chunks and throw into the crock pot. Pour over them and cook for 8 hours. Shred the with a couple of forks and spoon onto a bun. This can also work with thighs if you find them on sale.
Variation:
Instead of BBQ we'll sometimes pour a jar of salsa and add some corn and beans to the mix. Cook, shred, then scoop into a tortilla. Add shredded cheese, sour cream, and/or guac and you have 5/7 chicken casadillas.
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CorvetteWaxer wrote: ↑Tue Feb 13, 2018 10:14 amTuesday is looking good so far.troyguitar wrote: ↑Tue Feb 13, 2018 10:08 am Come eat these and bring your own for comparison or shut the fuck up.
I'd try :mahtroy's rib method.
I've loved every kind of we've ever cooked in our crock pot.
Lol. Ok man. Don't get offended.troyguitar wrote: ↑Tue Feb 13, 2018 10:08 amCome eat these and bring your own for comparison or shut the fuck up.KYGTIGuy wrote:
You could eat them raw if you don't care about the taste. Super simple if that's your goal.
Your sliding scale of what is tolerable is just closer to the "shitty" side than the "tasty" side.
Nothing wrong with that but it's hardly a superior position