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mvmac

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Who here boils ribs before grilling them low and slow?

Nope. My BBQ ribs are smoked and never in direct heat. I also make Chinese style ribs that are slow roasted in the oven to render out some fat before liberally applying a glaze. Neither is ever boiled first.

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Seriously, if you want more juicer rib then you can always brine or marinade the ribs.

The only time I ever go with a moisture cooking method is if I braise ribs or use the slow cooker. Otherwise it is just indirect heat, low and slow.

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[QUOTE name="trickyputt" url="/t/74957/food-thread/150_30#post_1068149"] Who here boils ribs before grilling them low and slow?[/QUOTE] Nope. My BBQ ribs are smoked and never in direct heat. I also make Chinese style ribs that are slow roasted in the oven to render out some fat before liberally applying a glaze. Neither is ever boiled first.

You make this [IMG]http://2.bp.blogspot.com/_Y9lVgvm4WX4/SmjPuoidJSI/AAAAAAAAAxE/PlaAAm8zHfQ/s400/SDC11503.JPG[/IMG] yourself? So jealous. I love red roast pork. I'm gonna look up how to DIY.

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You make this

yourself? I love red roast pork.

For special occasions, yea. I cheat by using bottled sauce ;-)

It's different than what you can buy from a restaurant or a store, but I like the doneness on mine much better, as the store-bought stuff can often be dry and overcooked. If i just want some to go with a meal, it's store-bought all the way.

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[QUOTE name="nevets88" url="/t/74957/food-thread/150_30#post_1068164"] You make this [IMG]http://2.bp.blogspot.com/_Y9lVgvm4WX4/SmjPuoidJSI/AAAAAAAAAxE/PlaAAm8zHfQ/s400/SDC11503.JPG[/IMG] yourself? I love red roast pork.[/QUOTE] For special occasions, yea. I cheat by using bottled sauce ;-) It's different than what you can buy from a restaurant or a store, but I like the doneness on mine much better, as the store-bought stuff can often be dry and overcooked. If i just want some to go with a meal, it's store-bought all the way.

What's the name of this bottled sauce? You can write the Chinese name if it's easier, I should be able to read it.

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What's the name of this bottled sauce? You can write the Chinese name if it's easier, I should be able to read it.

[IMG]https://lh5.googleusercontent.com/proxy/LPGyZNTrSl8EX54uFzqH3fjuiLP2djLoo3wde-6V1N7FnbMc9QH8ai_d1FE1Fnas0pO8Cn8VNG_qvPkj7IVoL-h_08lYuju6QZqRuLtfrDGnI4y2QA=w200-h200-nc[/IMG]

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[quote name="nevets88" url="/t/74957/food-thread/150#post_1068173"] What's the name of this bottled sauce? You can write the Chinese name if it's easier, I should be able to read it.

[IMG]https://lh5.googleusercontent.com/proxy/LPGyZNTrSl8EX54uFzqH3fjuiLP2djLoo3wde-6V1N7FnbMc9QH8ai_d1FE1Fnas0pO8Cn8VNG_qvPkj7IVoL-h_08lYuju6QZqRuLtfrDGnI4y2QA=w200-h200-nc[/IMG][/quote] Oy, I pass by this all the time. Never thought of using it. This is why I don't star in a cooking show. :-) Ok, I'm gonna do some Googling so I don't look stoopid any further.

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Oy, I pass by this all the time. Never thought of using it. This is why I don't star in a cooking show. :-) Ok, I'm gonna do some Googling so I don't look stoopid any further.

I wouldn't be too bothered about that. There are lots of things in the Asian grocery sauce aisle that I've never used before. Sometimes you just try something and it works out well. Flavor is good, but I don't get that deep red color like the real stuff. Probably just a technique/equipment issue.

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Has anybody cooked a fatty? Its the smoked bacon weave that you stuff full of sausage, beef or other veggie goodies.

@Ernest Jones cooks something like this wrapped in bacon. He's posted it before, maybe in this thread. Not sure if he smokes his fatty or roasts it.

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That is not mine, unfortunately. That one is chicken cordon bleu. I usually like pork loin roasted, but a stuffed pork loin fatty on the smoker may have possibilities.

I am thinking more individual servings. Like wrapping a pork chop or something of that sort. :-D

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