Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Queball on September 13, 2017, 07:48:30 AM
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An interesting recipe, Queball. I looked at the online menus for several Italian restaurants in town, especially those old family-owned restaurants originally opened by immigrants in the "Little Italy" section. Not one had BBQ ribs.
You have "One-upped" them!
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"Bar La Grassa" in Minneapolis has. ..... They are a nice change of pace, but read the "conclusions" section..
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Wow :clap:
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What software are you using to create those images?
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Bar-B-Lew,
I am using an old Cannon Power Shot SX130 camera that I got off of Ebay. It came with picture storing and editing software. After downloading the pictures, I edit the pictures for size, color, light etc. in that. It's not Photoshop, but it is inclusive enough for my skill level. The stories are written on an old release of Microsoft Word using text boxes, and the pictures are inserted and sized in them also using text boxes. Once a page is complete, I use a freeware program called Gadwin Print Screen Pro to capture the images on the page as one image, which then makes the file size smaller. That black box border you see on each "page" is Gadwin. But, when printing in 8 1/2 x 11 binder form pages, the black box border is not there since I'm printing the Word file. The images you are seeing are really 8 1/2" x 11", the print face is Tahoma and the type size is 12. In some things 10. Hope this helps. Sorry I can't get them just a little bigger. In 8 1/2 x 11 they look great!
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Thank you. That is a very interesting approach to a post of a How To Guide. I really like it. Everyone is stepping up each others game on here it is incredible how good some of this work is.
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I like it too, Bar-B-Lew. But, looking at responses or interest level, that doesn't appear very effective. I thought it would be a hit, and get people talking, but that doesn't appear to be the case. ..... Maybe time to move on.
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Maybe people are not looking at it because they didn't realize the title would have details about how to make a different variation of ribs. I have not had time to read the details yet, but it certainly looks like you put a lot of effort into the documentation. Try posting it in the How To and/or recipe section too.
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That rub/glazing sauce sounds like a winner Queball - I love a bit of spice to my ribs, and add heat to most things I eat (I purchase Tabasco Chipotle by the half gallon at Cash & Carry ;D
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That rub/glazing sauce sounds like a winner Queball - I love a bit of spice to my ribs, and add heat to most things I eat (I purchase Tabasco Chipotle by the half gallon at Cash & Carry ;D
Try Cholula Chipotle
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Try Cholula Chipotle
I think I will - I enjoy Cholula, and did not know that they had a chipotle version of their sauce - thanks for the tip (http://www.openworldgames.org/newowg/Smileys/owg/afro.gif)
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What's the difference with the Chipotle?
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Try Cholula Chipotle
I think I will - I enjoy Cholula, and did not know that they had a chipotle version of their sauce - thanks for the tip (http://www.openworldgames.org/newowg/Smileys/owg/afro.gif)
You're welcome...I just bought a big jug at RD a few weeks ago.
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What's the difference with the Chipotle?
A little smokey flavor to it and less vinegary in my opinion.
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Are Cholula sauces as hot as say Tabasco? .... Is a sauce hotter if Chipotle is used?
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I would have to give you my scale I guess: 10 being the hottest thing I personally have ever tried (want to try that Carolina Reaper)
Bhut jolokia (Ghost Chili) - 10
Habanero, Scotch Bonnet - 7
Serrano - 5
Jalapeño - 3
Anaheim, Poblano - 1
On the Scoville scale, Tabasco pepper rates the same as Serrano, and to me, the sauce (not chili) is more in the Jalapeno range. Cholula I like because I do not find it hot (again, by Scoville rating it is about a 1000, or a 1 on my scale), I find it full of spice, to very different things for me.
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A chipotle is a roasted jalapeno. I would say Chipotle is similar in heat to Tabasco sauce. I had some 1.2mm scoville unit hot sauce a few weekends ago. I then used some Tabasco sauce on some wings later that afternoon. I had to use about a tablespoon to even notice there was anything on one wing.
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Cholula I like because I do not find it hot (again, by Scoville rating it is about a 1000, or a 1 on my scale), I find it full of spice, to very different things for me.
I feel the same way. ...... Flavor I love, but palate numbing heat I just don't get. Cholula has the drawing of a Mexican lady in traditional dress on the label I believe. I'm sure I have seen it. ..... Have to try a bottle.
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Cholula I like because I do not find it hot (again, by Scoville rating it is about a 1000, or a 1 on my scale), I find it full of spice, to very different things for me.
I feel the same way. ...... Flavor I love, but palate numbing heat I just don't get. Cholula has the drawing of a Mexican lady in traditional dress on the label I believe. I'm sure I have seen it. ..... Have to try a bottle.
The small bottles have a little wooden cap. The only brand in the stores with that to my knowledge so it is easy to find.
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Found It!
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In addition to the Chipotle, they also had one featuring garlic and another featuring lime. But didn't see an original formula. Will look forward to trying this. Thanks
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Uh oh...I know Lew talked about this earlier, and even this thread may have been talking about the chipotle...I guess I had blinders on. But my only experience is with original...so I hope I have not led you astray with my comments on heat.
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They had everything but original, which I thought was strange. Not to worry, the heat level will be what it will be. But I, like you, would prefer something flavorful rather than numbing.
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How do you know about restaurants in the Mpls area? I am in the Mpls area. Will have to check this place out. Might have enough guys in this area to do a crawl. This could be one of our stops.
Z
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ZCZ,
One of the enjoyable things I do is cooking research. I bumped into a magazine that had a section in it where people could inquire about how dishes were made at restaurants they had been to. Sometimes the restaurant will give the magazine the recipe and the magazine gives them exposure featuring it. I saw the above rib recipe and thought that that could be interesting and a nice change. Then I went on line and checked out the restaurant site. That's where I got the picture of their building and sign. There are shots of the interior on line. It's a very nice place! Looking at the recipe it called for Calabrian peppers. Then I searched for Calabrian peppers and where to obtain them which then led me to Southern Italy, to Calibria and on and on it went. It's like a big adventure. Once I have all of my research done, I then look at the recipe and re-write it, to make it the most effective to execute using the techniques we use in the "Land of Cue".(Adding smoke, reverse sear, etc). I then plan the cook out and write the paragraphs on Word, including what pictures I'll need. I then do the cook and shoot the required pictures during the process. Then it's a matter of picture editing, re-writes, re-works until the finished product is where I like it. Everything I've posted here has taken at least one week minimum,(and those are the easy cooks) if not more to produce from beginning to end. Sometimes they morph into something else and some time they just hit the editing floor and never see the light of day. I should also note that because I'm converting the recipe with a "Cue-ish" approach, it probably won't be exactly like theirs. In this case they may have steamed the ribs on a pan, foiled and then sauced them and put them under a broiler, where I'm doing Fast Eddy Method low & slow, pushin in some smoke, in a pellet cooker.
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Thanks for the explanation. So appreciate the contribution you are making to this site. Your posts are a great pleasure to read. Thanks so much for sharing.
Z
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Thanks for the explanation. So appreciate the contribution you are making to this site. Your posts are a great pleasure to read. Thanks so much for sharing.
Z
+1
The depth of research certainly comes through on the final documentation.
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Great recipe and photos. My daughter is spending this semester in Italy. I know she is experiencing a lot of new foods, I'll giver her a heads up on this one. I have some ribs in the freezer and will be giving this a try!
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I am really glad you all are enjoying them ..... It makes the effort worthwhile. ... Lots of satisfaction in that. Hopefully it will give others idea food and we can all learn and grow.
JD,
Be sure to read the Conclusions section at the end of the piece.
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I like it too, Bar-B-Lew. But, looking at responses or interest level, that doesn't appear very effective. I thought it would be a hit, and get people talking, but that doesn't appear to be the case. ..... Maybe time to move on.
The approach is interesting, and definitely magazine style, but since all of your text is in images, it is not searchable on the site. Just something to think about.