How was yer BBQ?

[schutd]

Did ribs this year. I dont have a smoker, but I DO have an amazing gas grill thats been installed on my rooftop. I brined six racks of spare ribs for 24 hours, then braised them in a super aromatic chicken broth for 4 hours. Cooled them overnight, then finished them on the grill, slathered in a glaze of tamarind extract, arbol chili powder, sugar and water.

They came out awesome. 4 gallons of sangria, and some planters punch for boozing, potato salad, texas caviar (blackeyed peas), and grilled summer squash and onions.

I am happy.

Hope y'all had a good holiday!

 

[Ryanwb]

brining is like the tears of Jesus!

We're going to do 4th of July part II tomorrow since we spent the first one with relatives. As we speak I have a pork shoulder in brine which I will begin to braise in the oven about 8:00 am tomorrow. I plan to throw it in with some onions, tomatillos, cumin, corriander, oregano and broth. When it's done i'll strain the juice and create a nice salsa meddley out of the raw incredients. Serve with some tortillas, cilantro and we're in heaven....

 

[Louis]

2 questions schutd...

1. What was the brine you used for the ribs?

2. By cooling the ribs, do you mean putting them in the fridge?

 

[Gizmo Williams]

Cooled them overnight, then finished them on the grill, slathered in a glaze of tamarind extract, arbol chili powder, sugar and water.

What type of market do you get your Tamarind extract at? Or do you make it yourself. I make a steak sauce that is supposed to have Tamarind paste...but I can only find every once in a while. I have been substituting a paste I make out of raisins and lemon juice. In know Mexican markets have tamarinds but I can't find anything in paste form. I also know Indian and Asian cuisine use it...which one is more likely to have the paste form?

 

[Ryanwb]

If you are in the Phoenix area you can get Tamarind paste at LeeLee's Asian supermarket on Dobson and Warner

 

[Gizmo Williams]

If you are in the Phoenix area you can get Tamarind paste at LeeLee's Asian supermarket on Dobson and Warner

Thanks. I am close to Chinatown in Oakland so I will hit up an Asian market there. I could never decide whether is was more of an Indian staple or an Asian staple. I have not spent much time hunting it down....hopefully there will be some English on the label so I can figure out what to buy.

 

[schutd]

2 questions schutd...

1. What was the brine you used for the ribs?

2. By cooling the ribs, do you mean putting them in the fridge?

Brine recipe is salt, sugar, water, white wine, black pepper, coriander seed, white peppercorn, bay leaf, shallot, garlic, lime and lemon zest, chile de arbol, chipotle chilies.

Yeas, after they braised, I cooeld them in their liquid (helps keep them from drying out after cooking) and then removed them from the liquid the day of the Q.

 

[schutd]

If you are in the Phoenix area you can get Tamarind paste at LeeLee's Asian supermarket on Dobson and Warner

LeeLee's is effin awesome.

 

[schutd]

What type of market do you get your Tamarind extract at? Or do you make it yourself. I make a steak sauce that is supposed to have Tamarind paste...but I can only find every once in a while. I have been substituting a paste I make out of raisins and lemon juice. In know Mexican markets have tamarinds but I can't find anything in paste form. I also know Indian and Asian cuisine use it...which one is more likely to have the paste form?

You'll find it a couple of different ways. I buy whole pods, to make agua fresca. I buy the brick shaped tamarind pulp (requires soaking and pressing through a fine mesh sieve to remove the seeds and pith and stuff) and then extract, which is cleaned and ready to go. I like the extract for ease of use and I like the pulp for a more truly sour tamarind flavor.

 

[Louis]

Brine recipe is salt, sugar, water, white wine, black pepper, coriander seed, white peppercorn, bay leaf, shallot, garlic, lime and lemon zest, chile de arbol, chipotle chilies.

Yeas, after they braised, I cooeld them in their liquid (helps keep them from drying out after cooking) and then removed them from the liquid the day of the Q.

Thanks for the brine info.

The wife is requesting ribs for her b-day and ribs are my foible on the grill. Never thought of brining them.

I'll give it a try.

 

[Heucrazy]

I had wild boar brats I found at the local deli.

Awesomeness on a bun.

 

[Mulli]

I had wild boar brats I found at the local deli.

Awesomeness on a bun.

NICE!

 

[schutd]

Thanks for the brine info.

The wife is requesting ribs for her b-day and ribs are my foible on the grill. Never thought of brining them.

I'll give it a try.

Well, the key to the whole deal is braising them before they hit the grill. Mine were only on the grill long enough to caramelize all that tamarind sugar glaze.