I have just been given a heap of ribs from a couple of smallish pigs a mate shot on her farm last nigh. Have you got a good recipe for them please
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I have just been given a heap of ribs from a couple of smallish pigs a mate shot on her farm last nigh. Have you got a good recipe for them please
C'mon Gus I'm looking forward to the reply. I think your input's are very special, and I'm sure most of the forum agrees.
gis a call I'll wait up 07 3628378
Yeah, i need some help on cooking chickenbreasts, mine always dry out!!!!!...tried the Countdown $15 recipe for Deconstructed chicken kiev with carrot & beetroot salad......whatcan i say......i ate it!!!!!!!!!
I dunno what to call these, i wanted babybacks that kinda tasted like italian sausage
Ingredients for 2 racks of ribs:
2 trimmed racks of baby back pork ribs
For the rub:
1 tbsp fennel seed, crushed fine
1 tbsp freshly ground black pepper
1 tbsp garlic salt
1 tbsp sugar
1 tbsp kosher salt
1/2 tsp cayenne or to taste
For the glaze (simmer until reduced by half):
1/3 cup brown sugar
1/3 cup orange juice
1/3 cup rice wine vinegar
2 tsp hot chili sauce or to taste
1 tbsp orange zest
Assemble the rub ingredients, coat generously. place on a sheet pan and roast at 140 for 1.5 hours, flip, roast for another 1.5 hours.
Assemble the glaze, spread over the ribs, turn heat up to 220, as each addition of glaze dries, add another until you've gotten a good few layers on there. Tent with foil and rest for 20 minutes before carving.
Defo going to be trying that one Angus, thanks .
WTF is Kosher salt by the way ?
Your breasts are drying out because you're cooking them far too high and too long, go by temperature not time. The thickest part should register no higher than 80 degrees. A cheap digital thermometer will sort this out. Also brining the breasts in ice cold water with a half a cup of salt and half a cup of sugar for every liter will introduce further moisture to the party.Quote:
Originally Posted by Scouser
Coarse grind of salt, it sprinkles more evenly than regular salt. You can find it at most supermarkets. It's dirt cheap. It's a restaurant staple.Quote:
Originally Posted by Pengy
Ok . Thanks again. I will let you know how my effort turns out
Your a bit of a clever prick aren't ya. That has just answer one of my next questions on cooking fowl
this thing about soaking it in cold water (iced water with a bit of sugar/salt is the Bees Knees?? if so would this also work on i.e wild pork, Venison etc
Works with any white meat. Especially chicken and pork. Not so much red meats, would not advise for beef/venison.
I am going to give it a go with Turkey
Your a bloody Turkey. But hey that could should work, eh Gus
Xmas is coming. Got to have a Turkey at xmas