Ok, I was watching FoodTv all week (while cooling off from the Key
West heat).
Saw a show on barbeque, can't remember which host it was though. They
had a little segment with some guy who has a business at carnivals and
such. They show him first putting some rub on, although he called it
"tenderizer salt" (first clue something wasn't right). He then douses
his kingsford with lots of starter fluid(another clue). Then he
throws a ton of wood chips on the blazing fire and as they are still
billowing tons of smoke he puts the meat on. They asked him the temp
and he says "300 plus...". So then they show him turning the meat
over, smoke still in full force (no nice thin blue here) with flames
engulfing the meat 6 inches above. He finally takes it out only 30
minutes later and slices it to serve to customers. Then they show a
few people raving at how good it is. The ribs looked pretty burnt and
I can't imagine them being tender at all. Is it even possible to cook
them this fast? Disgredarging the rest of his technique I can't
imagine them even being edible after only 30 minutes.

Jesse

Jesse Skeens wrote:
Ok, I was watching FoodTv all week (while cooling off from the Key
West heat).
Saw a show on barbeque, can't remember which host it was though. They
had a little segment with some guy who has a business at carnivals and
such. They show him first putting some rub on, although he called it
"tenderizer salt" (first clue something wasn't right). He then douses
his kingsford with lots of starter fluid(another clue). Then he
throws a ton of wood chips on the blazing fire and as they are still
billowing tons of smoke he puts the meat on. They asked him the temp
and he says "300 plus...". So then they show him turning the meat
over, smoke still in full force (no nice thin blue here) with flames
engulfing the meat 6 inches above. He finally takes it out only 30
minutes later and slices it to serve to customers. Then they show a
few people raving at how good it is. The ribs looked pretty burnt and
I can't imagine them being tender at all. Is it even possible to cook
them this fast? Disgredarging the rest of his technique I can't
imagine them even being edible after only 30 minutes.

Jesse

If they're loin backs/baby backs, they probably wouldn't be unbearably
tough after such abuse. If they were spares most likely his customers
would have spit out the first bite and asked for their money back.

Jesse Skeens wrote:
Ok, I was watching FoodTv all week (while cooling off from the Key
West heat).

Just goes to show ya how gullible folks can be to buy & eat such
stuff. But then folks flock to Tony Roma's, etc., so I'm not that
surprised. Poor suckers!
--
-frohe
Life is too short to be in a hurry

"frohe" wrote in message
...
Jesse Skeens wrote:
Ok, I was watching FoodTv all week (while cooling off from the Key
West heat).

Just goes to show ya how gullible folks can be to buy & eat such
stuff. But then folks flock to Tony Roma's, etc., so I'm not that
surprised. Poor suckers!
--
-frohe
Life is too short to be in a hurry

LOL, seem that everyone here hates tony Romas...I've never tried them out.

Dirty Harry wrote:
"frohe" wrote in message
...
Jesse Skeens wrote:
Ok, I was watching FoodTv all week (while cooling off from the Key
West heat).

Just goes to show ya how gullible folks can be to buy & eat such
stuff. But then folks flock to Tony Roma's, etc., so I'm not that
surprised. Poor suckers!
--
-frohe
Life is too short to be in a hurry

LOL, seem that everyone here hates tony Romas...I've never tried them
out.

That's because many of us believe that cooking ribs over a low, smoky fire
for a long time produces much better-tasting barbecue. Few commercially
successful restaurants can take the time to cook ribs this way.

Jack Curry
-they boil the taste right out-

snip
Few commercially
successful restaurants can take the time to cook ribs this way.

Jack Curry
-they boil the taste right out-


Which ones do cook 'em right? I know in my area we have a Sticky Fingers and
Smokey Bones but I have no idea how they cook the ribs.

ag

"Dirty Harry" wrote in message
news:PZkDc.908587$Ig.58344@pd7tw2no...

"frohe" wrote in message
...
Jesse Skeens wrote:
Ok, I was watching FoodTv all week (while cooling off from the Key
West heat).

Just goes to show ya how gullible folks can be to buy & eat such
stuff. But then folks flock to Tony Roma's, etc., so I'm not that
surprised. Poor suckers!
--
-frohe
Life is too short to be in a hurry

LOL, seem that everyone here hates tony Romas...I've never tried them out.

I ate there once. They boil ribs and then grill them. Yech!

_________
ht_redneck

"Jesse Skeens" wrote in message
om...
Ok, I was watching FoodTv all week (while cooling off from the Key
West heat).
Saw a show on barbeque, can't remember which host it was though. They
had a little segment with some guy who has a business at carnivals and
such. They show him first putting some rub on, although he called it
"tenderizer salt" (first clue something wasn't right). He then douses
his kingsford with lots of starter fluid(another clue). Then he
throws a ton of wood chips on the blazing fire and as they are still
billowing tons of smoke he puts the meat on. They asked him the temp
and he says "300 plus...". So then they show him turning the meat
over, smoke still in full force (no nice thin blue here) with flames
engulfing the meat 6 inches above. He finally takes it out only 30
minutes later and slices it to serve to customers. Then they show a
few people raving at how good it is. The ribs looked pretty burnt and
I can't imagine them being tender at all. Is it even possible to cook
them this fast? Disgredarging the rest of his technique I can't
imagine them even being edible after only 30 minutes.

Jesse

It goes to show that many people just don't know what real Q is. There's pockets
of small places who will cook it right and sell all they can make (ala Dave
Bugg).

I think it's one business you can work your ass off in and still be poor. ;-)

_________
ht_redneck