A BBQers Lament

Former Member

Now, I really like a lot of the information from a National known Chef that BAMS a lot...

but see what you think of these suggestions, comments:

1. Baby backs come from the belly, behind the bacon.
2. It's okay to cook them in the oven, wrap in foil and cook for 2 hours at 325.

The ribs came out looking white, even though he Smothers them in rub about 4 separate times (imagine the steam in the foil melted off the rubs). Although he did marinade overnight in beer?

Just wish we could have our own show with the forum gang, talking about their success.

Oh, how can we help?

Emeril's Baby Backs

9/23/0310:58 AM

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tomMember

Yep,

I have eaten in several of his restaurants and the service is great,but for my simple tastes he fuses too many cuisines.

IMO he does a fine job on cajun,creole,and portugese cuisines-but it is a stretch to try to make so many cuisines 1 hour TV friendly.

It try not to watch the bbq episodes,'cause I think he personally knows better.

9/23/0312:42 PM

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Former Member

Man, those sound delicious. The only thing that is missing is he should have kicked it up a few notches with some liquid smoke.

Actually as clueless as he is with Que, his potato salad at the bottom sounds pretty good.

9/23/032:21 PM

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Former Member

As we all know at his level of success he is not creating anymore but approving some creation. And, at his success he needs to appease the avarage folk who pay his bills and that salary he commands. He is trying to get every cent before everyone is Emeraled out!!! I for one am but if anything he shows the public that it can be done in little time and he gets people thinking of ideas on how to prepare and cook for themselves. And that my friend is a good thing

9/23/035:05 PM

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Former Member

I like the idea of a "CS Nation" cooking show.......of course there would have to be a segment involving the proper way to "tap a keg"

9/25/0312:26 AM

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