Latest news with #cookingexperts
Yahoo
24-05-2025
- General
- Yahoo
1 tip you need to know before you grill ribs Memorial Day weekend
Low heat and slow cooking. That's the recommendation of many grilling and barbecue experts when it comes to cooking ribs on the grill. Ribs are one of those foods on the grill, smoker or barbecue that shouldn't be rushed. Ideally, ribs should be tender (but still a little chewy). They should be flavorful but not overpowered by seasoning and sauce. And, for goodness' sake, if you're going to sauce them, do it near the end of your cooking time. If you sauce them too soon during grilling, the sugar in most sauces will likely burn. No one wants to eat a charred mess. A thin membrane runs along the backside of a slab of rib. We highly recommended, as do many barbecue and grilling experts, chefs and cookbooks removing the membrane before grilling or anyway that you choose to cook ribs. To do so, starting at one end of the rack, loosen the membrane (use a knife if you need to), grab the end of it and pull to remove it. It should come off in one piece. Baby back ribs are an all time favorite. These come from high on the backside of the hog and are closest to the tenderloin. Being close to the loin means they're leaner. Baby backs usually have 13 bones to a rack. Depending on how they've been cut, they are usually smaller and take less time to cook than other rib cuts. Spare ribs Located on the lower part of the belly, these have more fat, and there is sometimes a layer of fat on top. The fat adds flavor when they cook, and there's more tenderness. Spare ribs have a skirt on the back. You can leave it on or cut it off and cook separately. More: Detroit People's Food Co-op celebrates 1 year of bringing fresh food to the community St. Louis-style ribs This is a full rack of spare ribs with the tips cut off, so the rack is squared off. Underneath is a flap of meat called the skirt, which is trimmed off. You can cook the tips and the flap separately. Once those two pieces are trimmed off, the rack is usually trimmed to 12 bones to allow for more even cooking. Serves: 8 / Preparation time: 30 minutes (plus chilling time) Total time: 2-3 hours RIBS4 to 6 racks of baby back ribs1 1/2 cups good quality bourbon RUB3 tablespoons coarse salt3 tablespoons packed brown sugar3 tablespoons paprika (regular or smoked)2 tablespoons ground black pepper1 tablespoon garlic powder1 tablespoon chili powder GRILL2 cups of hickory wood chips2 cups beer SAUCEBourbon Barbecue Sauce (see note) Remove the thin membrane on the back of the ribs, starting at one end of the rack and pulling toward the other. Unless you are using a rib rack, cut the ribs into four or five portions so that they will fit nicely on the grill. Place the ribs in a large roasting pan and pour the bourbon over them. Chill them for about an hour, turning the ribs often. Pour off and discard the bourbon. Whisk together all the rub ingredients in a small bowl. Sprinkle the rub mixture over both sides of the ribs. Refrigerate 1 hour. Meanwhile, place the wood chips in a medium bowl and pour the beer over them. Let stand 1 hour. Preheat or prepare the grill for indirect cooking, meaning you will cook the ribs away from the heat source. Remove 1 cup of the wood chips from the beer and drain. Scatter the chips over the coals. Fill a foil loaf pan halfway with water and place opposite the coals. Place grill grate on grill. If using a gas grill, put the soaked chips in a foil packet with holes poked in it or use a smoker box. Arrange ribs on the grate above the loaf pan and away from the direct heat. Close the lid, positioning the top vent directly over the ribs. Check the temperature by placing the stem of an instant-read thermometer through the vent with the gauge on the outside, it should register about 325 degrees. After about 40 minutes, the temperature will start dipping down but don't let it fall below 275 degrees. Adjust vents if needed by opening them wider to increase the heat or closing to decrease the heat. You can heat more charcoal briquettes in a charcoal chimney starter to have ready in case the temperature dips below 275 degrees. Use tongs to add briquettes. If you need to add more wood chips, drain the remaining 1 cup of wood chips and sprinkle over the charcoal. Place the grate with the ribs back on the grill, cover and continue cooking until the ribs are very tender and the meat pulls away from the bones, about 45 minutes longer. More: KPot, all-you-can-eat Korean barbecue restaurant with hot pot service, opens in Taylor During the last 15 minutes of grilling, brush on the sauce. To make the Bourbon Barbecue Sauce: In a large, heavy saucepan, whisk together 2 cups ketchup, 1/2 cup mild-flavored molasses, 1/3 cup bourbon, 1/4 cup Dijon mustard, 3 tablespoons of your favorite hot pepper sauce, 2 tablespoons Worcestershire sauce, 2 teaspoons paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until the sauce thickens and the flavors blend, about 15 minutes. Adapted from Bon Appetit, July 2000 issue, and tested by Susan Selasky for the Free Press Test Kitchen. 443 calories (53% from fat), 26 grams fat (10 grams sat. fat), 26 grams carbohydrates, 26 grams protein, 1,035 mg sodium, 103 mg cholesterol, 1 gram fiber. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. This article originally appeared on Detroit Free Press: Baby Back ribs: The one tip you need to know before grilling
Yahoo
24-05-2025
- General
- Yahoo
1 tip you need to know before you grill ribs Memorial Day weekend
Low heat and slow cooking. That's the recommendation of many grilling and barbecue experts when it comes to cooking ribs on the grill. Ribs are one of those foods on the grill, smoker or barbecue that shouldn't be rushed. Ideally, ribs should be tender (but still a little chewy). They should be flavorful but not overpowered by seasoning and sauce. And, for goodness' sake, if you're going to sauce them, do it near the end of your cooking time. If you sauce them too soon during grilling, the sugar in most sauces will likely burn. No one wants to eat a charred mess. A thin membrane runs along the backside of a slab of rib. We highly recommended, as do many barbecue and grilling experts, chefs and cookbooks removing the membrane before grilling or anyway that you choose to cook ribs. To do so, starting at one end of the rack, loosen the membrane (use a knife if you need to), grab the end of it and pull to remove it. It should come off in one piece. Baby back ribs are an all time favorite. These come from high on the backside of the hog and are closest to the tenderloin. Being close to the loin means they're leaner. Baby backs usually have 13 bones to a rack. Depending on how they've been cut, they are usually smaller and take less time to cook than other rib cuts. Spare ribs Located on the lower part of the belly, these have more fat, and there is sometimes a layer of fat on top. The fat adds flavor when they cook, and there's more tenderness. Spare ribs have a skirt on the back. You can leave it on or cut it off and cook separately. More: Detroit People's Food Co-op celebrates 1 year of bringing fresh food to the community St. Louis-style ribs This is a full rack of spare ribs with the tips cut off, so the rack is squared off. Underneath is a flap of meat called the skirt, which is trimmed off. You can cook the tips and the flap separately. Once those two pieces are trimmed off, the rack is usually trimmed to 12 bones to allow for more even cooking. Serves: 8 / Preparation time: 30 minutes (plus chilling time) Total time: 2-3 hours RIBS4 to 6 racks of baby back ribs1 1/2 cups good quality bourbon RUB3 tablespoons coarse salt3 tablespoons packed brown sugar3 tablespoons paprika (regular or smoked)2 tablespoons ground black pepper1 tablespoon garlic powder1 tablespoon chili powder GRILL2 cups of hickory wood chips2 cups beer SAUCEBourbon Barbecue Sauce (see note) Remove the thin membrane on the back of the ribs, starting at one end of the rack and pulling toward the other. Unless you are using a rib rack, cut the ribs into four or five portions so that they will fit nicely on the grill. Place the ribs in a large roasting pan and pour the bourbon over them. Chill them for about an hour, turning the ribs often. Pour off and discard the bourbon. Whisk together all the rub ingredients in a small bowl. Sprinkle the rub mixture over both sides of the ribs. Refrigerate 1 hour. Meanwhile, place the wood chips in a medium bowl and pour the beer over them. Let stand 1 hour. Preheat or prepare the grill for indirect cooking, meaning you will cook the ribs away from the heat source. Remove 1 cup of the wood chips from the beer and drain. Scatter the chips over the coals. Fill a foil loaf pan halfway with water and place opposite the coals. Place grill grate on grill. If using a gas grill, put the soaked chips in a foil packet with holes poked in it or use a smoker box. Arrange ribs on the grate above the loaf pan and away from the direct heat. Close the lid, positioning the top vent directly over the ribs. Check the temperature by placing the stem of an instant-read thermometer through the vent with the gauge on the outside, it should register about 325 degrees. After about 40 minutes, the temperature will start dipping down but don't let it fall below 275 degrees. Adjust vents if needed by opening them wider to increase the heat or closing to decrease the heat. You can heat more charcoal briquettes in a charcoal chimney starter to have ready in case the temperature dips below 275 degrees. Use tongs to add briquettes. If you need to add more wood chips, drain the remaining 1 cup of wood chips and sprinkle over the charcoal. Place the grate with the ribs back on the grill, cover and continue cooking until the ribs are very tender and the meat pulls away from the bones, about 45 minutes longer. More: KPot, all-you-can-eat Korean barbecue restaurant with hot pot service, opens in Taylor During the last 15 minutes of grilling, brush on the sauce. To make the Bourbon Barbecue Sauce: In a large, heavy saucepan, whisk together 2 cups ketchup, 1/2 cup mild-flavored molasses, 1/3 cup bourbon, 1/4 cup Dijon mustard, 3 tablespoons of your favorite hot pepper sauce, 2 tablespoons Worcestershire sauce, 2 teaspoons paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until the sauce thickens and the flavors blend, about 15 minutes. Adapted from Bon Appetit, July 2000 issue, and tested by Susan Selasky for the Free Press Test Kitchen. 443 calories (53% from fat), 26 grams fat (10 grams sat. fat), 26 grams carbohydrates, 26 grams protein, 1,035 mg sodium, 103 mg cholesterol, 1 gram fiber. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. This article originally appeared on Detroit Free Press: Baby Back ribs: The one tip you need to know before grilling
CNET
22-05-2025
- General
- CNET
This Portable Induction Cooktop Burner Saved Me During a Kitchen Remodel, and It's 16% Off for Amazon's Memorial Day Sale
Weeks before we started our kitchen remodel, we asked for advice from friends and neighbors about how they survived the experience. But nothing truly prepares you for the daily inconvenience of not having a fully functioning kitchen. While my kids would've voted to eat at a local taqueria whenever possible, I was determined to continue cooking at home -- and make better than passable meals everyone would eat. After a failed attempt at using a microwave (I don't want to talk about it), I bought a Duxtop portable induction cooktop burner, put it on the workbench in the garage and made every meal on it through the rest of the remodel. This cooktop burner will normally run you $139, but with Amazon's Memorial Day Sale deals now available, you can snag the either model for $117. At 16% off, it's a solid addition to your cooking arsenal, and it would be a great gift for a grad too. For more, here are the best appliance deals we've found today on Amazon. Memorial Day Appliance Deals Our shopping experts have found all of the best appliance deals across every Memorial Day Sale, so you can spend less time shopping and enjoy tariff-proof savings. See now How does an induction cooktop burner work? I didn't really understand till I got one, but an induction cooktop generates heat by creating a magnetic field that flows into a metal pan. Not every metal pan will work -- my aluminum pans remained as cold as my disconnected gas range. Instead, you need a pan or pot made of a magnetic metal like cast iron or stainless steel. I have several enameled cast iron pots that worked great, and I bought a Tramontina stainless steel 10-inch pan for frying. I started simply, making pasta, using sauce out of a jar, but by the end of the remodel I was making Baja fish tacos from scratch and homemade Bolognese sauce. And I was surprised how much I loved cooking on it. My family started avoiding me while I was in the garage cooking because I'd proselytize how amazing induction was. "Look!" I'd tell them. "The cooktop stays cool!" Or, "Check this out! When I take the pot off the cooktop, it pauses heating!" During a kitchen-warming party we threw for our neighbors after our new kitchen was done, I learned our friend across the street had the same love for her induction cooktop, and we huddled like allies, devoted to this magnetic object. Now that the kitchen is done, I'm thinking of ways I can keep using the cooktop. Maybe, when I'm cooking a big meal and need an extra burner, I can set it up on the counter. Maybe I can use it outdoors during a cookout. Or maybe I can give it to one of my kids as they set up their own home. I actually love it so much, when it comes time to swap out our gas range, I'm going to get an induction cooktop. For more, here are our favorite cookware sets and our favorite chef knife.
