What did you have for dinner?

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12 oz filet at my favorite steakhouse, accompanied by several rounds of yuenglings
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This Yankee has baby back ribs pre-cooking in the oven, to be finished with a bourbon glaze on the grill tonight.
 
Pre cooking ribs is a misdemeanor down here.

I will freely admit that these did not come out as good as I had hoped.

So, if you don't pre-cook.... how do you get that tender, fall off the bone texture?

Smoking? Sure, that will do it. But straight to the grill? It'll toughen up.
 
Salt dries meat out. Cook ribs low and slow and they'll be great.

You know hmanvolfan... I know that. I NEVER salt my steaks before cooking.....

but... but... but....

the recipe said.....

you're right. I shouldn't listen to recipes.

<sigh>
 
"can you feel the love"

C'mon.... Emeril is from Fall River, MA!

stuffs.jpg
 
What's your point?

He had a French father and a Portuguese mother, worked in a Portuguese bakery and finished his "learning" in Paris.


Edit: in reference to him being from MA.
 
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