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Author Topic: Alton Brown's Who loves ya Back-Backs  (Read 1545 times)
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Al Mudhill
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« on: April 18, 2008, 11:16:22 AM »

I've got to admit that I am a big Alton Brown fan, mostly because he gives you the SCIENCE behind the Food, and he does it in a way that is easy to grasp without loosing the entertainment value. He's like the "Bill Nye the Science-Guy" of food.
I caught this recipe the other night and it looked so darned tasty I went out this AM and got all the needed stuffage to try it out.
There are now two very meaty slabs of Baby-backs coated in rub and in just a few hours I will put them in a 225 Deg. oven for 2.5 hrs. That's right folks, this is BRAISED ribs, NOT your classic put'em in the Grill BBQ!

Got a 12 pack chillin', a couple huge baking Spuds (w/this years first batch of garden fresh chives), and fresh Multi-colored Corn-on-the-cobs. (warm peach pie & vanilla ice cream for desert)

I don't generally follow recipes note for note and this one is no exception, but I've kept my modifications to a minimum (hard to find Jalapeño seasoning so I used dried jalapeño flakes and put them in my coffee grinder, can't wait to taste the next batch of Dunkin' whole bean!LOL! )
and I'm not too fond of Old Bay Seasoning so a backed off to half the amount needed for a dbl-batch.
Anyway...here's a link to the recipe just in case you ever get a hankerin' for (what appeared to be)some melt in your mouth Killer Poke-Bonez!

I'll report how they turned out later!

Here's the link:
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_11125_PRINT-RECIPE-3X5-CARD,00.html
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Mike Clifford
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« Reply #1 on: April 18, 2008, 03:12:59 PM »

I've had a hankerin' for something seriously BBQ'ed and some corn-on-the-cob for a few months now.
A full slab and a big glass of Burgundy to wash it down.

I'm gettin' hungry!
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Al Mudhill
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« Reply #2 on: April 18, 2008, 06:05:02 PM »

Ribs were GREAT but....
Next time I will:
Double upon the liquid portion of the recipe, there was just barely enough sauce to get'er done!
Add a little liquid smoke, ribs without at least a llittle smokiness just aren't complete.
Cook them about an hour longer, they were very tender but another hour would have turned them to butter.
Use a better White Wine. I should know better then to use cooking wine! If it ain't fit for drinkin' it ain't fit for cookin'!

Over-all I'd say it's a good recipe, and I'll probably use it again, but next time I'll play around with the spices a little more...maybe use MY Rub Recipe instead.
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« Reply #3 on: July 29, 2008, 10:01:31 AM »

My bride has her favorite Food tv shows.
But we watch Alton as a family.

Like Al said its the science behind the food that makes it interesting.
Even the kids like lerning about the why of food..

He made jerky a few months back that we copied and turned out great.

We modified one of his bbq rub recipes that we now use all the time.
Tried on the grill instead of the oven and it took some cooking changes.
But still turned out great.

spicy-hot hot, just add beer.
 
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