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Old 08-01-2014, 07:42 AM  
Fire Me Boy! Fire Me Boy! is offline
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What's for dinner? Here's mine... (Part 2)
What you got?
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Old 06-05-2015, 08:59 AM   #5656
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Originally Posted by Fire Me Boy! View Post
And keep them away from heat. Whole spices will keep almost indefinitely in the freezer.
Now that's I tip I never heard of but can use. The moisture doesn't get to them?

Think I should store some of mine in my garage with is temp controlled at 68°-69° for my potatoes, onions, bulk foods and freeze-dried prepping foods.
My kitchen gets much too hot in the summer.
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Old 06-05-2015, 09:02 AM   #5657
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This is making the rounds on Reddit (US chef prepping the day's A5 Kobe from Japan):

Open at your own risk. It will induce ptyalism gravidarum.
O.M.G! We can't have that can we?
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Old 06-05-2015, 09:02 AM   #5658
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Originally Posted by BucEyedPea View Post
Now that's I tip I never heard of but can use. The moisture doesn't get to them?

Think I should store some of mine in my garage with is temp controlled at 68°-69° for my potatoes, onions, bulk foods and freeze-dried prepping foods.
My kitchen gets much too hot in the summer.
Nope. I keep mine in the zipper bag direct from the spice purveyor I use. Doesn't much work for things like oregano or basil or any leafy items, but works beautifully for pepper, cardamom, coriander, nutmeg, cloves, etc.
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Old 06-05-2015, 09:05 AM   #5659
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Those were both old, old CP references.

If you don't have an option to smoke them, you could try covered in the oven at 200, 225 for 3-4 hours. Then grill a couple minutes per side to crisp up and caramelize any rubs or sauces.
Okay, that's how I do my ribs. But I have to get a grill since I tossed mine out it was so old and beat up.

Now what about rubs, spices, sauces ...got anything?
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Old 06-05-2015, 09:08 AM   #5660
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Nope. I keep mine in the zipper bag direct from the spice purveyor I use. Doesn't much work for things like oregano or basil or any leafy items, but works beautifully for pepper, cardamom, coriander, nutmeg, cloves, etc.
I make my own oregano since I have an herb garden and it grows like a weed. I prefer that one fresh though. Certain herbs I prefer fresh—also, basil, dill, mint, chives, rosemary and thyme. Someone told me you can put these in an ice-cube tray to preserve as well.

Now whole spices I can see. Tho' I prefer nutmeg already ground. I like the mellowing to the flavor more than it fresh (which I do have). Otherwise, it's a bit peppery fresh.

I have a rasp but it wouldn't work for whole cardamon. Do you have a spice grinder?
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Old 06-05-2015, 09:08 AM   #5661
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Originally Posted by BucEyedPea View Post
Okay, that's how I do my ribs. But I have to get a grill since I tossed mine out it was so old and beat up.

Now what about rubs, spices, sauces ...got anything?
I always just threw something together last minute, but these are all well reviewed:

http://www.food.com/recipe/bobby-flays-rib-rub-353302
http://www.epicurious.com/recipes/fo...le-ribs-242248
http://allrecipes.com/recipe/dry-rub-for-ribs/
http://allrecipes.com/recipe/bbq-spice-rub/
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Old 06-05-2015, 09:12 AM   #5662
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Originally Posted by BucEyedPea View Post
I make my own oregano since I have an herb garden and it grows like a weed. I prefer that one fresh though. Certain herbs I prefer fresh—also, basil, dill, mint, chives, rosemary and thyme. Someone told me you can put these in an ice-cube tray to preserve as well.
The herbs that seem tender don't dry well. The ones that grow well in dryer areas do really well with drying because the essential oils that make up the aroma and flavor are designed to withstand it. Stuff like basil dries terribly.

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Originally Posted by BucEyedPea View Post
Now whole spices I can see. Tho' I prefer nutmeg already ground. I like the mellowing to the flavor more than it fresh (which I do have). Otherwise, it's a bit peppery fresh.
Different strokes for different folks, I guess. I can't stand pre-ground nutmeg. I love the pungency of fresh. I can't remember the last time I even had dried.

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Originally Posted by BucEyedPea View Post
I have a rasp but it wouldn't work for whole cardamon. Do you have a spice grinder?
I have a burr grinder for large batches, and a decently sized mortar and pestle for smaller batches.
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Old 06-05-2015, 09:12 AM   #5663
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Those are mostly for pork—except one maybe. I have a baby-back pork rib recipe that I like and is well received. I need beef ribs.
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Old 06-05-2015, 09:15 AM   #5664
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Those are mostly for pork—except one maybe. I have a baby-back pork rib recipe that I like and is well received. I need beef ribs.
Whoops.

I've never done beef ribs, so you can Google as easily as I can. I do want to do a 48-hour short rib sometime in the sous vide.
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Old 06-05-2015, 09:20 AM   #5665
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Whoops.

I've never done beef ribs, so you can Google as easily as I can. I do want to do a 48-hour short rib sometime in the sous vide.
I've already done that. I wanted input from the masters of meat preparation which dominate this thread.
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Old 06-05-2015, 09:22 AM   #5666
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I know what I'm gonna do:

Buy some beef ribs from a butcher and divide the recipes up. See which is best.
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Old 06-05-2015, 09:23 AM   #5667
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I've already done that. I wanted input from the masters of meat preparation which dominate this thread.

I didn't mean that negatively, just that I don't have any firsthand knowledge. So you'll need input from other masters of their meat.
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Old 06-05-2015, 09:34 AM   #5668
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I know what I'm gonna do:

Buy some beef ribs from a butcher and divide the recipes up. See which is best.
Low and slow on beef ribs. I usually wrap in foil and cook for several hours. Take them out and sear on the grill about 1 minute on each side. Beef ribs take time. Again I'm not a master. See how Myron Mixon and Johnny Trigg makes their beef ribs. Best BBQers around and their awards show for it.
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Old 06-05-2015, 09:45 AM   #5669
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I didn't mean that negatively, just that I don't have any firsthand knowledge. So you'll need input from other masters of their meat.
Didn't think you did. Just a FYI comment from me and for any others.
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Old 06-05-2015, 09:47 AM   #5670
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Low and slow on beef ribs. I usually wrap in foil and cook for several hours. Take them out and sear on the grill about 1 minute on each side. Beef ribs take time. Again I'm not a master. See how Myron Mixon and Johnny Trigg makes their beef ribs. Best BBQers around and their awards show for it.
O.M.G! You're a tin foiler too?!

Now don't pile on you other folks who have that tendency.

I think I'll just cover them the way I do my baby-back ribs.
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