Alton Brown of the Food Network's "Good Eats" recently did an
episode on ribs. It involved wrapping the ribs in foil and
adding a little liquid to the packet before baking in an oven.
He used a dry rub before baking and sauce made from the
meat drippings after.

Now, how is it that I come to believe that Alton Brown is OK.
Near the end of the show as he started munching on his ribs, he
said

"Notice that I never called these barbecued ribs, because they
aren't. Barbecuing involves wood and smoke, which we didn't
do."

Yes, they were basically steamed ribs, but they did look tasty,
and it was a reasonably simple process that anyone could do on a
day when you didn't want to fire up the smoker. I applaud Mr.
Brown for not propagating the idea that what he made should be
called BBQ.

--
George B. Ross is
remove the obvious bit for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

/| /| | / |
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* ___ c_c_c_C/ \C_c_c_c____________

"George B. Ross" > wrote in message
. ..
> Alton Brown of the Food Network's "Good Eats" recently did an
> episode on ribs. It involved wrapping the ribs in foil and
> adding a little liquid to the packet before baking in an oven.
> He used a dry rub before baking and sauce made from the
> meat drippings after.
>
> Now, how is it that I come to believe that Alton Brown is OK.
> Near the end of the show as he started munching on his ribs, he
> said
>
> "Notice that I never called these barbecued ribs, because they
> aren't. Barbecuing involves wood and smoke, which we didn't
> do."
>
> Yes, they were basically steamed ribs, but they did look tasty,
> and it was a reasonably simple process that anyone could do on a
> day when you didn't want to fire up the smoker. I applaud Mr.
> Brown for not propagating the idea that what he made should be
> called BBQ.
>
> --
> George B. Ross is
> remove the obvious bit for email
> Why is it that being a good boy and being good at being
> a boy don't require the same set of skills? - anonymous

On Wed, 10 Dec 2003 22:21:32 GMT, "George B. Ross"
> wrote:

>Alton Brown of the Food Network's "Good Eats" recently did an
>episode on ribs.
>Yes, they were basically steamed ribs, but they did look tasty,
>and it was a reasonably simple process that anyone could do on a
>day when you didn't want to fire up the smoker. I applaud Mr.
>Brown for not propagating the idea that what he made should be
>called BBQ.

<SNIP>

I saw the same show and thought the same thing. I agree they did look
and sound tasty. I'm sure the same recipe could be done on the smoker
with or without foil. The only thing I wish he would have said would
have been at the end. He should have added. "I'll do barbecue ribs on
another show"

Bruce

4Q wrote:
> /| /| | / |
> ||__|| | | Please do not |
> / O O\__ | feed the Trolls. |
> / \ | Thank You. |
> / \ \ | |
> / _ \ \\--------------------¥
> / |\____\ \ ||
> / | | | |\____/ ||
> / \|_|_|/ | _||
> / / \ |____| ||
> / | | | --|
> | | | |____ --|
> * _ | |_|_|_| | \-/
> *-- _--\ _ \ | ||
> / _ \\ | / `¥
> * / \_ /- | | |
> * ___ c_c_c_C/ \C_c_c_c____________
>
> "George B. Ross" > wrote in message
> . ..
>> Alton Brown of the Food Network's "Good Eats" recently did an
>> episode on ribs. It involved wrapping the ribs in foil and
>> adding a little liquid to the packet before baking in an oven.
>> He used a dry rub before baking and sauce made from the
>> meat drippings after.
>>
>> Now, how is it that I come to believe that Alton Brown is OK.
>> Near the end of the show as he started munching on his ribs, he
>> said
>>
>> "Notice that I never called these barbecued ribs, because they
>> aren't. Barbecuing involves wood and smoke, which we didn't
>> do."
>>
>> Yes, they were basically steamed ribs, but they did look tasty,
>> and it was a reasonably simple process that anyone could do on a
>> day when you didn't want to fire up the smoker. I applaud Mr.
>> Brown for not propagating the idea that what he made should be
>> called BBQ.
>>
>> --
>> George B. Ross is
>> remove the obvious bit for email
>> Why is it that being a good boy and being good at being
>> a boy don't require the same set of skills? - anonymous

I know we're all a bit sensitive and suspicious of trolls, but it doesn't
look to me as if the OP is trolling. Could be that he's just sharing
information. There are many ways to cook ribs and both Alton Brown and the
OP made it clear that this method is does not claim to be Q. Not the ribs
I'd cook, but I live in Florida and I don't have a northerner's resistance
to sub-zero temps, so for some, an alternate method of cooking ribs may be
better than no ribs.
Jack Curry

Bruce wrote:

> I saw the same show and thought the same thing. I agree they did look
> and sound tasty. I'm sure the same recipe could be done on the smoker
> with or without foil. The only thing I wish he would have said would
> have been at the end. He should have added. "I'll do barbecue ribs on
> another show"

That show was actually from several years ago, FoodTV likes to rerun
stuff. He never did do bbq ribs, but he did do pulled pork. You can
critique technique he


http://www.foodnetwork.com/food/reci..._23019,00.html



Brian Rodenborn

In article >,
"George B. Ross" > wrote:
>"Notice that I never called these barbecued ribs, because they
>aren't. Barbecuing involves wood and smoke, which we didn't
>do."
>
>Yes, they were basically steamed ribs, but they did look tasty,
>and it was a reasonably simple process that anyone could do on a
>day when you didn't want to fire up the smoker. I applaud Mr.
>Brown for not propagating the idea that what he made should be
>called BBQ.

I just made these last week. They were pretty good, but (as
he said) not 'Q, and would have been better with some smoke.

BTW: also, when he says 2.5 hours, he kind of means it. I
went a bit more than 3 hours, and the meat quite literally
fell off the bone. Like most people, I like at least a little
bite to my ribs.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown

Jack Curry (Jack-Curry ) opined:

> 4Q wrote:
>> /| /| | / |
>> ||__|| | | Please do not |
>> / O O\__ | feed the Trolls. |
>> / \ | Thank You. |
>> / \ \ | |
>> / _ \ \\--------------------¥
>> / |\____\ \ ||
>> / | | | |\____/ ||
>> / \|_|_|/ | _||
>> / / \ |____| ||
>> / | | | --|
>> | | | |____ --|
>> * _ | |_|_|_| | \-/
>> *-- _--\ _ \ | ||
>> / _ \\ | / `¥
>> * / \_ /- | | |
>> * ___ c_c_c_C/ \C_c_c_c____________
>>
>> "George B. Ross" > wrote
>> in message
>> . ..
>>> Alton Brown of the Food Network's "Good Eats" recently
>>> did an episode on ribs. It involved wrapping the ribs in
>>> foil and adding a little liquid to the packet before
>>> baking in an oven. He used a dry rub before baking and
>>> sauce made from the meat drippings after.
>>>
>>> Now, how is it that I come to believe that Alton Brown is
>>> OK. Near the end of the show as he started munching on
>>> his ribs, he said
>>>
>>> "Notice that I never called these barbecued ribs, because
>>> they aren't. Barbecuing involves wood and smoke, which
>>> we didn't do."
>>>
>>> Yes, they were basically steamed ribs, but they did look
>>> tasty, and it was a reasonably simple process that anyone
>>> could do on a day when you didn't want to fire up the
>>> smoker. I applaud Mr. Brown for not propagating the idea
>>> that what he made should be called BBQ.
>>>
>>> --
>>> George B. Ross is
>>> remove the obvious bit for email
>>> Why is it that being a good boy and being good at being
>>> a boy don't require the same set of skills? - anonymous
>
> I know we're all a bit sensitive and suspicious of trolls,
> but it doesn't look to me as if the OP is trolling. Could
> be that he's just sharing information. There are many
> ways to cook ribs and both Alton Brown and the OP made it
> clear that this method is does not claim to be Q. Not the
> ribs I'd cook, but I live in Florida and I don't have a
> northerner's resistance to sub-zero temps, so for some, an
> alternate method of cooking ribs may be better than no
> ribs. Jack Curry
>
>
>

Exactly Jack.

I don't post often to AFB, but read every post, ignoring the
obvious troll-bait. I wouldn't do ribs the way Alton Brown did,
but I thought it was an interesting show.

"Good Eats" is my favorite program on Food Network, so I was
especially proud of AB when he gave his disclaimer. I have yet
to see any Food Network cook do barbecue. Not even Bobby Flay.
Sure, he cooked a brisket on a smoker, but only took 5 hours and
he carried it 20ft from smoker to platter with a carving fork.
Mine would fall apart if I tried that.


--
George B. Ross is
remove the obvious bit for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

"4Q" > wrote in message
s.com...
> /| /| | / |
> ||__|| | | Please do not |
> / O O\__ | feed the Trolls. |
> / \ | Thank You. |


<snipped the cutesy little cartoon thang>

George has posted here before. No troll.

Jack

On 2003-12-11, George B. Ross > wrote:


> to see any Food Network cook do barbecue. Not even Bobby Flay.
> Sure, he cooked a brisket on a smoker, but only took 5 hours and
> he carried it 20ft from smoker to platter with a carving fork.

A few years ago, Bobby Flay did a buncha recipes for the Summer BBQ
issue of one of the cooking magazines, I forget which. His very first
recipe started off by boiling the ribs. I didn't bother to read
further.

nb

On Wed, 10 Dec 2003 22:21:32 GMT, "George B. Ross"
> wrote:

>Alton Brown of the Food Network's "Good Eats" recently did an
>episode on ribs. It involved wrapping the ribs in foil and
>adding a little liquid to the packet before baking in an oven.
>He used a dry rub before baking and sauce made from the
>meat drippings after.
>
>Now, how is it that I come to believe that Alton Brown is OK.
>Near the end of the show as he started munching on his ribs, he
>said
>
>"Notice that I never called these barbecued ribs, because they
>aren't. Barbecuing involves wood and smoke, which we didn't
>do."
>
>Yes, they were basically steamed ribs, but they did look tasty,
>and it was a reasonably simple process that anyone could do on a
>day when you didn't want to fire up the smoker. I applaud Mr.
>Brown for not propagating the idea that what he made should be
>called BBQ.

AB actually did an episode on smoking ("Scrap Iron Chef"). "He" built
his own smoker and actually discussed direct and indirect heat, hot
and cold smoke and also the finer points of the components of a
smoker. He brined and smoked bacon on the episode. I haven't used his
recipes for brining bacon but I have used his techniques for great
Pecan Smoked Bacon. I did learn early on that the heavier tasting
wood you use the less time you should smoke it. Any longer than 3-3.5
hours is overkill when using oak firewood. Pecan can go 4-5 hours. I
haven't tried hickory or applewood yet since they are scarce in South
Central Texas (and Mesquite is out of the question).

Wingman wrote:

> AB actually did an episode on smoking ("Scrap Iron Chef"). "He" built
> his own smoker and actually discussed direct and indirect heat, hot
> and cold smoke and also the finer points of the components of a
> smoker. He brined and smoked bacon on the episode.

Note that he made a cold smoker there.

He did hot smoking in another show where he made smoked salmon. The
smoker was made from a cardboard box, an electric hot plate and a cast
iron skillet with hardwood sawdust.




Brian Rodenborn

Alton Brown's brined turkey RULES!!!!

There were near fights over who got to home the leftovers!

I kept the carcass....hehehe.....the resulting soup was.....GOOD EATS!

--
"Bubba got a blowjob, BU$H ****ed us all!" - Slim

George "The AWOL President" Bush: http://awol.gq.nu/4dawol.htm

WHY IRAQ?: http://www.angelfire.com/creep/gwbush/remindus.html

VOTE HIM OUT! November 4, 2004

notbob wrote:
>
> On 2003-12-11, George B. Ross > wrote:
>
> > to see any Food Network cook do barbecue. Not even Bobby Flay.
> > Sure, he cooked a brisket on a smoker, but only took 5 hours and
> > he carried it 20ft from smoker to platter with a carving fork.
>
> A few years ago, Bobby Flay did a buncha recipes for the Summer BBQ
> issue of one of the cooking magazines, I forget which. His very first
> recipe started off by boiling the ribs. I didn't bother to read
> further.

BOOBY Flay has to be doing one of the hens who run FTV.

How else can one explain FIVE FAILED SHOWS from this cretin
while they gave Mig Tsai the boot?


--
"Bubba got a bl-wjob, BU$H f-cked us all!" - Slim

George "The AWOL President" Bush: http://awol.gq.nu/4dawol.htm

WHY IRAQ?: http://www.angelfire.com/creep/gwbush/remindus.html

VOTE HIM OUT! November 4, 2004

slim wrote in alt.food.barbecue

>
>
> Alton Brown's brined turkey RULES!!!!
>
> There were near fights over who got to home the leftovers!
>
> I kept the carcass....hehehe.....the resulting soup was.....GOOD EATS!
>

I'll second that. Tried it last year and boy was it good eats.
Juiciest turkey I ever had.

BigDog the HellHog
--
To E-mail me, you know what to do.

George B. Ross wrote:

> "Good Eats" is my favorite program on Food Network, so I was
> especially proud of AB when he gave his disclaimer. I have yet
> to see any Food Network cook do barbecue. Not even Bobby Flay.
> Sure, he cooked a brisket on a smoker, but only took 5 hours and
> he carried it 20ft from smoker to platter with a carving fork.
> Mine would fall apart if I tried that.



Good Eats *was* my favorite show. No longer have cable, just for the
interweb thingy. :-(

5 hours is a might short. 20 feet on a fork is a might stiff.

I like my brisket like most folks like their ribs, with a bit of bite.
Without it, it's just smoked pot roast.

I've done some with a bit too much bite. I just kept on bitin' them. If I
had to err on one side or the other, I think I'd choose to err on the side
of overdoneness, as a chewy brisket only reinforces folks ingrained ideas
that brisket is worthless, tough meat.

We Barbecue Gods of course know better.

Re-reading that, I sound wishy-washy. Let me confirm, I prefer a *perfect*
brisket. 2nd choice is perfect + 10 degrees. 3rd choice is enough whisky
to make a chewy one taste good.

Hoping all your briskets fall into the "perfect" category,
(Drunk as usual)TFM®

"The Fat Man®" wrote

<snip>

>
> Re-reading that, I sound wishy-washy. Let me confirm, I prefer a
> *perfect* brisket. 2nd choice is perfect + 10 degrees. 3rd choice is
> enough whisky to make a chewy one taste good.
>
> Hoping all your briskets fall into the "perfect" category,
> (Drunk as usual)TFM®
>
>I have yet to cook a decent brisket, but based on advice from
this NG, I'm gonna keep trying. I had to re-sharpen my knives
to eat the last one.

M&M Man (AKA Brick)