redgunamo - I feel your pain, comrade.

[Ashberto]

Nothing quite like starting a thread then having someone respond saying "NO, THIS IS ALL ABOUT MY TOPIC NOW!"

[Sir Charlie of Nicholas]

at the end, or whether to braise them first?

[Snin]

eat out

[Berni]

Have you considered a slow dry roast (ie uncovered) followed by a savage 20 minutes for crispness?

[Sir Charlie of Nicholas]

Smoking Goat does a slow covered roast followed by the savage heat of the barbecue.

[Berni]

Still, you need to stay away from braiding. No liquid should be introduced or matters will start to get sloppy.

[Sir Charlie of Nicholas]

[redgunamo]

would've died slowly. The idea of chaps with feelings and souls and brains and whatnot who also happen to know which end of an assault rifle is which apparently makes chaps uncomfortable.

It's all that hen-pecking at home, I suppose.

[Snin]

side up for about 8 hours at 80C then to finish them off with a blow torch sprayed through a carbon mesh diffuser at a distance of 7cm with an even circular motion with each SqCM getting no more than 15 seconds of heat in total

[Berni]

[Classic Jorge]

[Classic Jorge]

[redgunamo]

[Sir Charlie of Nicholas]

I'm adjusting temperature according to the evidence of my senses. I will feel the meat, smell the meat, see the meat, feed this sensory evidence to my soul and adjust accordingly.

[Sir Charlie of Nicholas]

And of course, how many racks you cook.

[Classic Jorge]

You might as well f**k about with bunsen burners and test tubes of iron filings

[Classic Jorge]

[Snin]

:-)

[Sir Charlie of Nicholas]

I made some stunning beef ribs last year, the trouble is they're a three day job and I get impatient for my ribs.

[Ashberto]

[Ashberto]

http://media1.s-nbcnews.com/j/streams/2014/March/140304/2D11884376-140304-reg-cathey-house-of-cards.blocks_desktop_medium.jpg

http://postshowrecaps.com/wp-content/uploads/2014/02/freddys-bbq-joint1.jpg

[Sir Charlie of Nicholas]