On 6/30/2013 6:04 PM, Does it really matter? wrote:
> On 6/30/2013 10:44 AM, casa bona wrote:
>> On 6/29/2013 11:08 PM, Does it really matter? wrote:
>>> On 6/29/2013 7:22 PM, casa bona wrote:
>>>> On 6/29/2013 7:22 PM, ChairMan wrote:
>>>>> In ,
>>>
>>>>>
>>>>> How about we chide you for dragging your shit in here and
>>>>> crossposting?
>>>>> We are now aware that *you* are a shit stirrer.
>>>>
>>>> I like to barbecue, what does that make me, a group-killer like Spin
>>>> and
>>>> Marty?
>>>>
>>>> Do you have anything to add in a culinary sense, or just your
>>>> trolling?>
>>>
>>> Hush, Fang. Your cross posted subject had nothing to do with barbecue,
>>> or did you overlook that minor detail?
>>
>> It had to do with group-killing, Steve's speciality.
>>
>
> But not barbecue. Understood.

No, just safe harbors, so?

>>> I get lots of good info by
>>> posting less and reading more- enough to know that your boiled then
>>> grilled ribs don't count as barbecue. You are amusing, I'll give you
>>> that.
>>
>> I've never boiled a rib in my life.
>>
>
> Heh.

And why would you?

Restaurant mule perhaps?

They love to do that and cheaply finalize with a grill sear.

You can always tell - gray pork.

It sits, after boiling, in a steam tray awaiting a sauce and grill.

Fast food - restaurant style.

Ever work a Salamander?

Most hard-working tool in any shop.

>> You're a mutant troll.
>>
>
> Here Fishy, Fishy... I'm just busting your chops because you came in
> here and dropped a deuce on this newsgroup. You'll notice my screen name
> isn't following you around the internets. Mutant? Not so much.

Oh definitely mutated, as here is concerned.

>> Btw, we might discuss foil wrap braising, were you not merely a troll.
>>
>
> I'm not a big fan of using foil in that it affects the bark formation on
> my ribs (and other meats).

The bark is born in the smoker and the foil warp seals and enhances
moisture.

You add a bit of cider and rub.

A turn on the grill caramelizes the results.

> What does your technique get you in a
> barbecue sense? I'd be worried the meat would steam when wrapped in foil.

It gets a very moist product which then hits the searing hot grill for a
final crisping.

The technique is not uncommon on the competition circuit and works
similarly well for brisket and pork shoulder.

Since you asked...