Par-boiled ribs +Bela Live

Okay, I'm going to leave this too others...

...my head hurts trying to figure out where to start about par-boiling....

Think of it like this, when you boiled those veggies, how did they taste? Tasteless. Same with ribs done this way, you won't taste the meat, the boiling closes the meat up so it won't absorb smoke and the only flavor you get is the sauce.

And you'd be shocked if you knew which national chain sells them this way, or is it two or three.

Off to get some aspirin...

I have a recipe I use once in a while for country-style ribs, where they're braised in tomato sauce, baked, then finished on the grill and served with the reduced braising sauce. I've made them several times for company, and they're always well-received. But it's definitely NOT barbeque, same as pancakes aren't crepes.

Emeril's shtick is kind of entertaining, but he's the Jack in the Box (western US reference) of food shows...out to destroy every kind of ethnic/regional cooking, one at a time.

Cheers;
gk

I really enjoy his rustic Cajun techniques and I use a number of them.

I have eaten in all of his NOLA restaurants, at least twice, and we have not really enjoyed our food as much as we had hoped.

Delmonico's would be the lone exception.

I guess as an innovator,you must move ahead and experiment with fusion?

I really doubt Emeril would serve some of these bbq techniques at home to friends.

I kinda agree with the post above,that I wish he would cease trying to be all things to all people and leave our regional cuisines alone.

But I gotta say, I love it when people ask Smokin Okie about boiling ribs.

The man is consistant.

Once or twice a year, it's the old boiled ribs headache for Smokin "pat 'em dry" Okie.

aaaaaaaaaaaaaaaarrrrrrrrrrrrrrrrrggggggggggggggggggggghhhhhhhhhhhhhhhhhhh

You know, the easy thing to do is to delete those questions, but I see it as an opportunity to educate the unknowing.

I watch the show often and some of the things he makes I've tried and are really great, my problem is he as well as alot of the other tv cooks use some kind of ingredient that, living in the sticks, I'm not able to find.

To be fair the salute show, to Nashville, Memphis ??, he didn't par-boil.

dave

I apologize for being a cogent provocateur, but I couldn't resist stimulating a little excitement on this forum. Also, I thought I would get a little more reaction for my shot at Ephemeral. Please send me the bill for your excedrine, and rest assured, no ribs here ever see boiling water.

I agree with all of you ....the beauty of Pork ribs is the fat that is in them,and the wonders it does when smoked "slow and low".
I think that par-boiling spareribs is like buying a pizza with everything on it and then raking it all in the trash before eating!!!

cookin-in-arkansas

Okay, the 3 bottles of Excedrin cost....

just kidding.

I was doing judging today for the CS contest and would you believe that one recipe actually DID have boiling in it...

uh, they didn't make the finals

truth be told about boiling, these people just don't know better. When all you have is a kitchen and no smoker, you'll probably do the boil and then add liquid smoke and cook it in the oven and think after you put a gallon of sauce on it; MAN that's the best Q. Hey, maybe it is, until you taste the real thing.

I just haven't figured out how to invent Smell-O-Internet yet.

I don't know if it's "par-boiled" or not but Emeril (from the food network) pre or par boils ribs in with "crab boil", bay leaves and salt.

Place the ribs in a large Dutch oven or stockpot. Cover with water and add the crab boil, 2 teaspoons of the salt, and the bay leaves. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and drain.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20162,00.html

I'm guessing from the looks of the bottle and the fact that I've never seen any other liquid crab boil that it's Zatarans.

Anyway My father in law is visiting and offered to buy the ribs if I's smoke um. What a deal, he handed me a $100 bill and said go for it so I'm going to try the crab boil thing.

I'll let you know!

d9

Just an interesting side note, Emeril has Cookshack 150's in most of his restaurants...

You never told us that....who ELSE is using them?

And can we speak to him about the BOILING thing...

who knows, maybe he is lurking around here somewhere.