A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the best
flavor. I prefer sprinkling it on after removing them from the water,
or adding it to the catsup. What are your suggestions, and what is the
best brand of liquid smoke to use?

Nonny
--
---Nonnymus---

TINSTAAFL
There Is No Such Thing
As A Free Lunch

On 2007-04-13, Nonnymus wrote:
A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the best
flavor. I prefer sprinkling it on after removing them from the water,
or adding it to the catsup. What are your suggestions, and what is the
best brand of liquid smoke to use?

Water?? Boiling?? I use the BBQ and don't need no 'stinkin water or
boilin'

"Nonnymus" wrote in message
...
A friend and I were discussing the best way to cook ribs. He swears that
adding liquid smoke to the water as he boils them gives the best flavor. I
prefer sprinkling it on after removing them from the water, or adding it to
the catsup. What are your suggestions, and what is the best brand of
liquid smoke to use?

Nonny
--
Nonny, you're really going to get into NG trouble with this suggestion,
particularly
about water contact, but also with liquid smoke.
I'm going to coat the salmon with liquid smoke the next time I make gravlax,
as
suggested by a genuine Norwegian, but that's about as far as I go.
I really enjoy your posts, and hearing your grilling experiences.

Kent

On Fri, 13 Apr 2007 10:24:45 -0700, Nonnymus
wrote:

A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the best
flavor. I prefer sprinkling it on after removing them from the water,
or adding it to the catsup. What are your suggestions, and what is the
best brand of liquid smoke to use?

Nonny

You've got the right idea, but the execution is all wrong. If you add
the liquid smoke to the boiling water it's too diluted and won't do
any good. And it's too strong if you just dunk the ribs in it after
they are cooked.

The right way to enhance the flavor of your ribs is with a dry rub,
but that can be improved with some liquid smoke. My favorite is salt,
pepper, and whatever ashes are in the fireplace. Add some liquid smoke
-- not too much -- and you'll have a tasty paste that you can cover
your ribs with. Yum. Save some of the paste to baste the ribs with
toward the end of cooking.

You can distill your own liquid smoke but why go to the trouble? The
store brands are all fine. I figure that if I put in the effort to rig
up a distillery, I'll want something besides liquid smoke coming out
of the pipe.

"Nonnymus" wrote in message

A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the best
flavor. I prefer sprinkling it on after removing them from the water,
or adding it to the catsup. What are your suggestions, and what is
the best brand of liquid smoke to use?

Nonny
--
---Nonnym-ass---

TINSTAAFL
There Is No Such Thing
As A Free Lunch

For you, just drink the liquid smoke and forget about the ribs. Suits your
style perfectly.

BOB

Radar wrote:


You can distill your own liquid smoke but why go to the trouble? The
store brands are all fine. I figure that if I put in the effort to rig
up a distillery, I'll want something besides liquid smoke coming out
of the pipe.

Excellent idea and one that I've used before. When I ran out of liquid
smoke once, I chipped a few chunks of creosote out of my chimney. By
placing the chunks in alcohol, I made a very decent homemade version of
liquid smoke, and couldn't tell the difference when I boiled ribs in it.

FWIW, those of you who drink Scotch might also find this a handy tip- a
little piece of chimney creosote added to moonshine gives it the smokey
rememberance of aged Scotch whiskey.

--
---Nonnymus---

TINSTAAFL
There Is No Such Thing
As A Free Lunch

Just playing around, Steve.

Nonny

Steve Wertz wrote:
On Fri, 13 Apr 2007 10:24:45 -0700, Nonnymus wrote:

A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the best
flavor. I prefer sprinkling it on after removing them from the water,
or adding it to the catsup. What are your suggestions, and what is the
best brand of liquid smoke to use?

yawn

-sw

--
---Nonnymus---

TINSTAAFL
There Is No Such Thing
As A Free Lunch

Nonnymus wrote:
A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the best
flavor. I prefer sprinkling it on after removing them from the water,
or adding it to the catsup. What are your suggestions, and what is the
best brand of liquid smoke to use?

Nonny

MOOSIE?

--
Steve
http://adirondackoutdoors.forumcircle.com

"Steve Calvin" wrote in message

Nonnymus wrote:
A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the
best flavor. I prefer sprinkling it on after removing them from
the water, or adding it to the catsup. What are your suggestions,
and what is the best brand of liquid smoke to use?

Nonny

MOOSIE?

No. Moosmeat had *much* more...class.

--
Steve

BOB

Nonnymus wrote:
A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the best
flavor. I prefer sprinkling it on after removing them from the water,
or adding it to the catsup. What are your suggestions, and what is the
best brand of liquid smoke to use?

Nonny

Either way, but when I boil ribs I make sure that I put some red food
coloring in there. It adds a bit of color to the otherwise lifeless
gray organic material that is cooked just right and falling off the bone.

Hey, doesn't Leprocy cause meat to fall off the bone too?!?!

Do you add sugar to your catsup to get that "just right" carmelized
crust? You can't get that unless you bbq them reeeeally hot.

--

Wally Bedford

"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting

Wally, I prefer the brown of combined food color, and only use it when
boiling a sirloin or porterhouse. For proper boiling of ribs, a green
colored smoke adds the proper cast to the mix.

As for the catsup crust, since I take the ribs to 320f to get rid of any
parasites, the Hunts catsup crusts up just fine all by itself, or even
when I add in my special secret ingredient of a teaspoon of mustard.

Has anyone tried ribs in the microwave?

Nonny

Wally Bedford wrote:


Nonnymus wrote:
A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the best
flavor. I prefer sprinkling it on after removing them from the water,
or adding it to the catsup. What are your suggestions, and what is
the best brand of liquid smoke to use?

Nonny

Either way, but when I boil ribs I make sure that I put some red food
coloring in there. It adds a bit of color to the otherwise lifeless
gray organic material that is cooked just right and falling off the bone.

Hey, doesn't Leprocy cause meat to fall off the bone too?!?!

Do you add sugar to your catsup to get that "just right" carmelized
crust? You can't get that unless you bbq them reeeeally hot.


--
---Nonnymus---

TINSTAAFL
There Is No Such Thing
As A Free Lunch

On Fri, 13 Apr 2007 14:03:01 -0700, Nonnymus
wrote:



Radar wrote:


You can distill your own liquid smoke but why go to the trouble? The
store brands are all fine. I figure that if I put in the effort to rig
up a distillery, I'll want something besides liquid smoke coming out
of the pipe.

Excellent idea and one that I've used before. When I ran out of liquid
smoke once, I chipped a few chunks of creosote out of my chimney. By
placing the chunks in alcohol, I made a very decent homemade version of
liquid smoke, and couldn't tell the difference when I boiled ribs in it.

FWIW, those of you who drink Scotch might also find this a handy tip- a
little piece of chimney creosote added to moonshine gives it the smokey
rememberance of aged Scotch whiskey.

That is a good method for smoking bacon too. But I have found it a
bit overpowering when I marinated overnight. Perhaps 10 hours . . .

One must be carefull not to put the bacon on the grill until after all
the self starting mixture has burned off the briquettes . . .

Harry

Nonnymus wrote:

Has anyone tried ribs in the microwave?

Nonny

Two in a row.

Time to check the headers on this one.

--
Reg

BOB wrote:
"Steve Calvin" wrote in message

MOOSIE?

No. Moosmeat had *much* more...class.
--
Steve

BOB


good point

--
Steve
http://adirondackoutdoors.forumcircle.com

On Sat, 14 Apr 2007 21:13:09 GMT, Reg wrote:

Nonnymus wrote:

Has anyone tried ribs in the microwave?

Nonny

Two in a row.

Time to check the headers on this one.

Time to look in Nonny's cheek and see the HUGE lump his tongue makes.

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.