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RE: Well BH Here It Is

Posted by JURB (A) on July 22, 2017 at 17:08:53

In Reply to: RE: Well BH Here It Is posted by pictureguy on July 21, 2017 at 23:44:47:

"My minority (admitted) is that BBQ sauce is a table condiment NOT something with which to pollute my grill"

It is not one of my favorites either. I find most BBQ sauce too sweet. But that's just me. I stopped using sugar decades ago and now I can smell it in a cup of coffee from across the room. But the sauce, if you could get the same effect out of it just using it at the table it would be great. Personally, I don't use it at all. If anything I use hot sauce.

"That is NOT to say, however, that I won't use a Dry Rub, of which I have several at my disposal, and can whip one up if I want something I DON'T already have."

Your homemade dry rub is probably similar to what I use for killer chicken. Or maybe not. It is pretty much garlic powder, onion powder, thyme, white pepper, celery salt (ground celery seed would be better), paprika (the imported kind that actually has flavor) and just a tinge of cayenne pepper. I don't spice pork or beef like that.

"Ribs are NOT to be boiled first. "

Your preference. We have found them to come out more tender by boiling. However if, in that doodad, you can hold the temperature down it might work well. I don't know, I don't have one. Cooking ribs that way you need the fat to render unto the meat, not drip down into the coals. I know it is different, but cooking them like that is not my field. In fact I don't even really cook ribs.

"How about BBW Pizza? cooked indirect about 500+ dome temp for maybe 12 or 14 minutes.
Dough made the day before in my Bread Machine. "

What does BBW mean ? I thought it meant Big Breasted Woman. But cooking a pizza at seriously high temperature is fine with me, I think it comes out better. Problem is I want the pepperoni crisp, I mean seriously crisp.

Bread machine dough is excellent if you mix it right. It needs a little bit more sugar, and some oil in it. Hopefully olive oil.

I don't know if I mentioned this before, but the pizza of today in this country (US) bears little resemblance to the original creation. According to what I've gleaned, pizza was simply the crust and sauce. If you wanted more stuff on it you put it on at the table. But things change and now we got the deluxe and the deep dish and all that.

My buddy and I tried to recreate that Chicago deep dish pizza but did not get it right. I still don't know why. He had been a truck driver and brought some over. We stuck it in the toaster oven and it was great. When we tried to make it, not so great.

But these days, pizza is alot of different things to alot of different people. There are people who will order a tofu and pineapple pizza, I think they should be shot. In my life I have ordered one pizza without meat on it. ONE. It had no friggin flavor to it. In my opinion it takes that grease dripping out of the pepperoni and sausage down into the cheese and sauce to give it flavor. Disagree if you want, but that is my opinion, my preference.

So, ja ever do chicken or fish on that grill ? I hear fish is especially a PITA. It cooks fast, almost too fast. Chicken is not so bad, I have done chicken. But not fish. If I had to do fish on a grill there would be a frying pan on top. Others may do lobster and crab on the grill, but that is not within my skill. I could probably do it but I can't guarantee optimal results. Give me a bunch of rib eye or T bone steaks, I know what I am doing. But some other things, I just don't.

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