Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 31-07-2008, 04:01 AM posted to alt.food.barbecue
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The question still remains: should a good chef add liquid smoke to the
water used to boil ribs?
--
Nonny

Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.

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Old 31-07-2008, 04:29 AM posted to alt.food.barbecue
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Nonnymus wrote:

The question still remains: should a good chef add liquid smoke to the
water used to boil ribs?


I've already killed the real one, now it's time for all the rest.

-sw
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Old 31-07-2008, 04:41 AM posted to alt.food.barbecue
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Nonnymus wrote:
The question still remains: should a good chef add liquid smoke to the
water used to boil ribs?


Yuk!

--
Janet Wilder
Bad spelling. Bad punctuation
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Old 31-07-2008, 04:55 AM posted to alt.food.barbecue
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Nonnymus wrote:
The question still remains: should a good chef add liquid smoke to
the water used to boil ribs?


I suppose it all boils down to the region of the country one is in.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan


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Old 31-07-2008, 10:39 AM posted to alt.food.barbecue
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"Nonnymus" wrote in message
...
The question still remains: should a good chef add liquid smoke to the
water used to boil ribs?
--
Nonny



I like double smoked ribs. I put some in the water to boil, then I put
another coat on them before putting them in the oven to finish barbecuing
them.




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Old 31-07-2008, 12:45 PM posted to alt.food.barbecue
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Nonnymus wrote:
The question still remains: should a good chef add liquid smoke to the
water used to boil ribs?


only if it's been priorly distilled. ;-)


Moosie??

--
Steve
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Old 31-07-2008, 02:01 PM posted to alt.food.barbecue
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On Jul 30, 11:01*pm, Nonnymus wrote:
The question still remains: * should a good chef add liquid smoke to the
water used to boil ribs?
--
Nonny

Nonnymus
I'm not who you think I am. *I'm not who
I think I am. *I am what I think you think I am.


Correctly if I'm wrong but I believe that the C in Chef should always
be capitalized as a sign of respect.

Cam
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Old 31-07-2008, 02:29 PM posted to alt.food.barbecue
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Cam wrote:
On Jul 30, 11:01 pm, Nonnymus wrote:
The question still remains: should a good chef add liquid smoke to the
water used to boil ribs?
--
Nonny

Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.


Correctly if I'm wrong but I believe that the C in Chef should always
be capitalized as a sign of respect.

Cam


only when referring to a person, not a profession
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Old 31-07-2008, 04:36 PM posted to alt.food.barbecue
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Nonnymus wrote in
:

The question still remains: should a good chef add liquid smoke to
the water used to boil ribs?


No - you should wait until you pull the ribs out of the boiler and put
them in the crock pot with your ketchup and worcestershire sauce. THEN
add the liquid smoke.



--
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Old 31-07-2008, 04:37 PM posted to alt.food.barbecue
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"Edwin Pawlowski" wrote in
:


"Nonnymus" wrote in message
...
The question still remains: should a good chef add liquid smoke to
the water used to boil ribs?
--

I like double smoked ribs. I put some in the water to boil, then I
put another coat on them before putting them in the oven to finish
barbecuing them.


If you really want authentic BBQ, get to know the local McDonald's
manager and buy the McRibs out of the freezer. Now THAT is real
authentic BBQ!


--
Ask Me Why I support Stem Cell Research
http://stemcells.nih.gov/info/faqs.asp




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Old 31-07-2008, 06:19 PM posted to alt.food.barbecue
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Barry Bean wrote:
"Edwin Pawlowski" wrote in
:


"Nonnymus" wrote in message
...
The question still remains: should a good chef add liquid smoke to
the water used to boil ribs?
--

I like double smoked ribs. I put some in the water to boil, then I
put another coat on them before putting them in the oven to finish
barbecuing them.


If you really want authentic BBQ, get to know the local McDonald's
manager and buy the McRibs out of the freezer. Now THAT is real
authentic BBQ!


I was waiting for someone to bring up the McRib! LOL.

kili


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Old 31-07-2008, 07:28 PM posted to alt.food.barbecue
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Default the primal question


"Nonnymus" wrote in message
...
The question still remains: should a good chef add liquid smoke to the
water used to boil ribs?
--
Nonny

Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.


Why the F**K not? If you're going to boil then how about some bbq sauce
too?


--
Old Scoundrel

(AKA Dimitri)

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Old 31-07-2008, 10:10 PM posted to alt.food.barbecue
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"Cam" wrote in message
...
On Jul 30, 11:01 pm, Nonnymus wrote:
The question still remains: should a good chef add liquid smoke to the
water used to boil ribs?
--
Nonny

Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.


Correctly if I'm wrong but I believe that the C in Chef should always
be capitalized as a sign of respect.
______________________________________

It doesn't get capitalized unless it's part of a proper name, such as Chef
Juke who happens to be a darn good chef. Not even a president (yes, of the
United States) gets that honor. Kings can demand it though.

:-)

-John O


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Old 31-07-2008, 10:13 PM posted to alt.food.barbecue
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"Barry Bean" wrote in message
.18...
"Edwin Pawlowski" wrote in
:


"Nonnymus" wrote in message
...
The question still remains: should a good chef add liquid smoke to
the water used to boil ribs?
--

I like double smoked ribs. I put some in the water to boil, then I
put another coat on them before putting them in the oven to finish
barbecuing them.


If you really want authentic BBQ, get to know the local McDonald's
manager and buy the McRibs out of the freezer. Now THAT is real
authentic BBQ!


But, what about the prep? They throw them on the grill frozen and sear the
flat side. Flip after a few minutes and go some more. Then, and only then,
drop them in a steam tray filled with that special bbq sauce for a few
hours. Mmmmm, that's slow cookin.

John O


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Old 02-08-2008, 01:05 PM posted to alt.food.barbecue
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Cam wrote in news:79ed684a-8c8f-4328-b8ff-
:

Correctly if I'm wrong but I believe that the C in Chef should always
be capitalized as a sign of respect.


Not if they're boiling ribs and using liquid smoke.

--
Tommy Lee


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