I'm trying something new with some ribs and need some opinion/help. I have smoked 6 racks of ribs for 2.5 hours in the Bradley. I usually pull the ribs and finish tented in the oven at 250 with apple juice and water fro another couple of hours and then put on the grill with some sauce to get a nice glaze.
I am currently on a Bobby Flay kick and am trying to adapt one of his recipes from his Mesa grill cookbook to add a smoked flavor to his rib recipe. In his recipe he uses a rub and then sears the ribs in oil to form a crust. I did not do that, however I used his rub before smoking. He then puts soy suace, water and ginger in the roasting pan that he seared the ribs in and places the ribs on a rack in the pan. he brushes the ribs with his Peanut Chipotle sauce and places them in a 500 degree oven for 1.25 to 1.5 hours. That is where I am having the problem..500 degrees! It seems like way to hot. In his description of the recipe he says the peanut chipotle sauce becomes a glaze as it cooks and seeps into the meat of the ribs making each bite luscious. That sound fantastic to me! but...500 degrees??? What do you all think? I have never been steered wrong when asking this forum for help, so please....help.
Thanks! Terry
OK, no feedback so here is what I did. I am only experimenting with a rack and a half so I put it on a rack on a baking sheet, slathered it with the Peanit Chipotle sauce, put apple juice and water inthe bottom. foil tented it and put it in a 275 convection oven. Going to leave it for about 2 hours then re sauce, and grill on high to put on a little crust. That's the plan anyway, will post results later. Haven't posted to the forum in a long time, nice to be back and see that nothing has changed as far as friendliness, etc.
at first it sounded like braised ribs - sear in oil and then cook low and slow in the oven with some liquid/sauce. but 500 degrees sounds a little hot!
let us know how your method works out!
is this the recipe by the way?
http://www.foodnetwork.com/recipes/bobby-flay/barbecued-ribs-with-peanut-chipotle-sauce-and-tomatillo-corn-salsa-recipe/index.html
BRS,
Welcome back. Sorry to just find your post. 500 degrees would seem excessive to me. I'm thinking the rub and then into the Bradley for 3 hours of smoke and then foiled and into the house oven at 225 for 2 hours. Out of the foil, apply the sauce and back in the oven for another hour.
Hope they turned out well for you.
KyNola
500 does sound rather extreme. Let us know how things worked out.
Well, the ribs did turn out really good flavor wise. Meat was very tneder and falling off the bone. They didn't get the "glazed' look I was thinking they would have, but all in all pretty good. Monty, that was the recipe, but in the cookbook they were cooked in the oven, not on the grill. Sorry, didn't get any pictures taken before we dug in. I'm just not sure I liked the peanut flavor of the sauce. It was very good, but I am torn as to if I liked it more than a traditional bar-b-que sauce. Thanks for the input everyone.
BRS, I have also tryed peanut sauces, glazes, etc and just didn't like it. Now my peanuts are eaten out of a shell or spread on bread with jelly.
Quote from: classicrockgriller on October 04, 2009, 09:24:48 PM
BRS, I have also tryed peanut sauces, glazes, etc and just didn't like it. Now my peanuts are eaten out of a shell or spread on bread with jelly.
I am a member of CRG's club.
HR
Hi bigredsmoker,
Good to see you posting again.
I wasn't a Bobby Flay fan, until someone gave me the Mesa Grill Cookbook. I looked at the recipe you are referring to. I may try his cooking method on maybe a rack or half of a rack of ribs just to see how it turns out.
Hey Habs, I love that cookbook. I put together his 16 spice rub yesterday and am trying it on a Turkey breast today. I have made about a half dozen items from the book and they have all been fantastic. Also made some of the suaces and they are very good as well. I now have to make regular trips to the Mexican imigrant part of town to get peppers and other ingredients. Next time I think I may try and cold smoke a rack and follow the recipe to the letter and see how it comes out. Let me know if you try it.
Has anyone heard from smokingduck? I haven't done a search to see if he has posted, was just wondering how things are going for him.
What's in his 16 spice rub, if you don't mind me asking?
Quote from: squirtthecat on October 05, 2009, 07:36:27 AM
What's in his 16 spice rub, if you don't mind me asking?
Same question plus quantities. Please
HR
Boy, everybody is too cheap to buy the book! Er, I'd like to know too please :-\
Quote from: ArnieM on October 05, 2009, 08:35:00 AM
Boy, everybody is too cheap to buy the book! Er, I'd like to know too please :-\
If the rub is good, I'd be more inclined to buy the book... :D
I looked it up on ebay. It will probably be two weeks before I can get it.
I guess I will have to drool for the 16 spices till then.
HR
Remember, Google is your friend. ;D
http://www.janespice.com/recipes/bobby-flays-16-spice-rub-for-chicken
http://www.recipezaar.com/Bobby-Flays-16-Spice-Rub-311297
I only see one thing different from the Mesa grill book and that is he calls for 3 tbl. of cinnamon and both of the other recipes in the link only call for 1. I used 3.
Sort of off topic, but here is a pic of one of his brunch recipes I made that I think is fantastic. It is Ranch style eggs with chorizo and tomato-red chile sauce.
(http://life-captured.net/smoker/IMG_0294.jpg)
Arnie,
you are the greatest. I will get the book anyway (especially after bigred posted that picture) but I dont have to wait to try them spices.
HR
OK, I take back what I said about the ribs, having them for leftovers and they are really good. I am eating them cold out of the fridge and I think they are most excellent. Maybe I had a few to many cocktails last night and it was clouding my taste buds. ;D
I would agree that 500 seems kind of high :o
Low and slow is the mantra with BBQ, but I guess as long as you get the results you want....doesn't matter how you got there. There are many would would NEVER consider a Bradley because it's electric. Just goes to show....to each his own. As long as the food is good, most folks really don't care. ;D
I like to watch Bobby Flay, but have never tried one of his recipes. I'll have to check the book and try a few.
I saw his throw down show about pulled pork.....Didn't really agree with his style, and he didn't win, but a few folks thought it was tasty.
BigRed;
I agree about your opinion on his cookbook. I've tried around seven or so, and they all came out great. Fortunately there are a few Mexican and Jamaican stores within driving distance where I can purchase the ingredients that are called for, but most ingredient you can find a substitute for. The book made me a Bobby Fly Fan. :)
Habs since you mentioned that ""but most ingredient you can find a substitute for"" what would you substitude for Pasilla chile powder in Bobby's 16 spices recipe.
HR
HR, found this about the Pasilla on the web. I think for the 16 spice rub you may just have to omit that one. It will just be one less layer of flavor but I don't think it being missing will be noticed. If it were me I would not worry about a substitute and just leave it out. Have you tried finding an internet retailer to buy dried peppers from. I use a coffee grinder and am grinding my own chile's to make my recipes.
Here is the article I found:
The pasilla is one of Mexico's great chilies, both for its taste and its versatility. For those of you who don't know this chili, it is the mildly hot fresh chilaca chili which has been dried. Almost anyone who has been to Mexico has seen it as it is the one floating atop tortilla soup.
Any variety of fresh chili can be dried and this is done to preserve them. But things get a little confusing as the process of drying them usually brings out a change of name. Just as the chilaca become the pasilla, the poblano becomes an ancho and the mirasol becomes the guajillo.
But things don't stop at this as there are differences in names from region to region. For example, in north central Mexico the guajillo is usually called cascabel.
In the case of the pasilla things get a bit complicated as in parts of the state of Michoacan the ancho is
called pasilla roja and a smoked dried hot, hot chili in Oaxaca is called a pasilla de Oaxaca. But for my purposes, the pasilla is always a dried chilaca.
Thanks bigred for your help.
I did find an ebay seller out of NM selling the pasilla and will take your advice of omiting it when I do my next meal. The explanation about the chile makes sound so good so I am going to order it anyway and then compare tastes.
Thanks again.
HR
Thanks for the info on chilies bigred. Maybe you can clear something up for me. It's my understanding that dried or smoked jalapenos are called chipotle. I put the powder on darn near everything - making some burgers tonight. They also some canned in a 'sauce' but they seem really hot for jalapenos. Any info on this?
Quote from: Hopefull Romantic on October 06, 2009, 03:55:17 AM
Habs since you mentioned that ""but most ingredient you can find a substitute for"" what would you substitude for Pasilla chile powder in Bobby's 16 spices recipe.
HR
For Bobby Flays recipe, I usually don't have to find a substitute because of the various ethnic stores within driving distance. When I don need to substitute I use two online sources to determine what is the best substitute for an ingredient. I generally check both site because there is some variation in what to substitute. To add to BigRed's information, for pasilla chile powder both sites Ancho is the best substitute, one state Ancho is the same as pasilla chile powder.
Gourmet Sleuth Substitutes (http://dev1.gourmetsleuth.com/Dictionary/A.aspx)
Cook's Thesaurus (http://www.foodsubs.com/)
Quote from: ArnieM on October 06, 2009, 01:38:08 PM
Thanks for the info on chilies bigred. Maybe you can clear something up for me. It's my understanding that dried or smoked jalapenos are called chipotle. I put the powder on darn near everything - making some burgers tonight. They also some canned in a 'sauce' but they seem really hot for jalapenos. Any info on this?
Yes, dried smoked Jalapeno is Chipotle and they are sold canned in adobo sauce. Bobby Flay uses chipotle chile puree in many of his recipes. It is made by emptying the contents of a can of chipotles in adobo sauce into a food processor and process until smooth. It can be covered and stored in the fridge for up to a month. I use the puree in my taco meat (sparingly). I like to make taco meat from leftover pulled pork by adding a can of Rotell's tomato's and chile's, dice onions, garlic, cumin, chipotle chile puree, chili powder, and some some of the dried chipotle powder. I have also started adding some other spices such as ancho, and pasilla. It makes a great tasting taco meat. I also add some water that I let cook off and if I have some Tequila laying around I will through some of that in as well. I let it all simmer for a while and kind of crush the tomato's will it cooks.
Thanks for the info bigred and that sounds like some mighty good chile. I usually make mine (Texas Red, beans on the side) with cubed up chuck roast along with pureed jalapenos, onions, garlic and cilantro with a few other seasonings such as paprika and chipotle powder. I also use tomatoes. The pulled pork sounds nice for a smokey flavor. I might try a beef/pulled pork mix next time. Unfortunately, neither the left over pulled pork or the Tequila lasts very long around here. >:(
I use Pasilla when making chile (among other things).
Out where I live, I can get all kinds of peppers or ground chiles. Having lived in NM before coming out to CA, I got addicted to green chiles. (I thrown them into everything).
Don't know if you guys have ever eaten at Chevy's, but they have a cook book that I think is fantastic (all mexican food, for the most part). Their motto is "no cans" so everything is made fresh everyday. ;D
My favorite cookbook (by the authors of S&S) is "The Border Cookbook". If you like southwestern food, you'll love the recipes in this.
Thanks Habs and Bigred for the valuable inforation and the two sites. I love them.
Most of the stuff I use in cooking is available here however some get lost in translation. I do not cook the traditional food here (I leave that to my wife as a part of a deal we struck some time ago; you do your thing and I do mine) and have been successfull in finding just about about all the ingredients required in all the recipes I have done. But some times you come across one particular item that gets you stumped, like Molasses. Have been looking for it all over in the big superstores and couldn't find it. Then I discovered a very small shop that had it. It may take a bit more effort to find all you need here, but when you taste the outcome, it sure as heck well worth the sweat.
HR
Quote from: JGW on October 06, 2009, 05:59:07 PM
Don't know if you guys have ever eaten at Chevy's, but they have a cook book that I think is fantastic (all mexican food, for the most part). Their motto is "no cans" so everything is made fresh everyday. ;D
Hey JGW thanks for mentioning this book! My girlfriend and I went to San Fran last year and LOVED Chevy's. We must have eaten there 2-3 times.
Definitely going to pick this one up!