"Nathan Lau" > wrote in message
. com...
> Dana Myers wrote:
> > Michael C. Neel wrote:
> >>
> >> I watch alot of their 'BBQ' week or whatever it is. Every show had
'tips
> >> from the pros', and not one show were temps and times mentioned
together.
> >> It was either 'then smoke the ribs for 6 hrs!' or 'cooked at a low
> >> temp'. I
> >> never caught a show where they talked about the rub used, if there was
> >> a mop
> >> or sauce applied, any many didn't even show the grill. No one talked
> >> about
> >> fuel for the fire. No one showed pulling the skin off of ribs or what
a
> >> good fat cap looks like on a brisket. In short the only thing I took
> >> away
> >> from 8 hrs of Foot TV was that there is a Webber Restaurant that has
> >> grills
> >> indoors.
>
> I think on one of the shows they showed the cook scratching off the
> membrane after grilling the (previously smoked) ribs. I don't think big
> restaurants bother with pulling the membrane - it takes too long.
>
> > Right; the television format doesn't allow much time to
> > go into the details. While I don't watch as much
> > FoodTV as I used to, they usually have recipes available
> > online or via postal mail.
> >
> > Of course, even the recipes usually don't go into much
> > detail about the how and why, they just basically tell
> > you how to recreate what you saw on TV.
> >
> >> Next time I have time to kill I'll skim the FAQ =)
> >
> > Heh; the FAQ will probably impart about 30x as much
> > information in the same time you spent watching FoodTV,
> > but it requires more work (you actually have to
> > *read* it... ;-) )
>
> I wonder if someone could make a TV series called, "Cooking the BBQ FAQ"
> or something like that.
>
> --
> Aloha,
>
> Nathan Lau
> San Jose, CA
>
> #include <std.disclaimer>



Ok i'm a rookie here, what i saw on the food channel was the guy taking off
the membrain before he cooked it. He said it was so the ribs wouldn't curl
up. Any other reasons for this? Toughness I am guessing?