First of all understand, we use "smokers" when we compete, but I will give directions for cooking ribs in the oven. The only thing missing will be that nice smoky flavor...that can be added by simply putting a small amount of liquid smoke into your sauce.
The secret to GREAT ribs is to cook them at low temps for long periods of time. In competition, we cook all of our meats at 225 degrees F and it takes 6 hours for ribs, 10-12 hours for pork butts and up to 18 hours for brisket. Not to worry, I will show you how to do it in around 3 hours!
First let’s explode a few myths about ribs:
MYTH ...2
Boiling/steaming gets all the fat out.
WRONG!!!!!
Yes, it will get rid of SOME of the fat. But very rarely will it get rid of ALL the fat. This is the single biggest problem that folks still have with ribs…even after boiling, there are still pockets of fat.
A quick technical lesson (for cocktail party banter!)...
Fat can only be rendered in a dry cooking environment over a long period of time and at low temperatures. Here is what happens...the meat must attain a temperature of 160 to 170 degrees F to start the fat rendering process. At these temps, the meat temperature will "plateau"…that is, it will stay at these temps for up to 2 hours on ribs and 4 and 5 hours on butts and briskets. What is happening is, the collagen (connective tissue) starts to break down...this process releases water, which in turn causes a cooling of the meat. So the temps stay steady. This collagen breakdown is what makes meat so tender.
Once this collagen completely breaks down, the temps will start to rise. It is this process that allows ALL of the fat to be rendered from a rib.
OK…on with the lesson!! The night before you should choose your favorite rub……..a combination of spices…and apply it to the ribs. Then wrap them in Saran Wrap and refrigerate overnight. Here is a very good rub I will share.
1 tablespoon garlic powder...1 tablespoon onion powder...1 tablespoon salt...1 tablespoon cayenne pepper...1 tablespoon white pepper....1/2 cup paprika
Simply mix all the ingredients together. This may be a little hot for some folks, so simply cut down on the cayenne.
The day you are to cook, take the ribs out about 1 hour prior to cooking.
Preheat your oven to 275 degrees F. If you have more time, you can set the oven at 250 degrees F, and it will take about 4 hours to do.
Place a cake pan of hot water on the lowest rack. You may need to add water to this near the end.
Place the ribs in the oven bone side DOWN...you will NOT turn these over (this allows the fat to "travel" through the meat and leave all that flavor behind)!! Place them on a wire rack directly above the water pan and going in the same direction…you want to catch any drippings in this water pan.
After 1 1/2 hours of cooking (NOT BEFORE!!), spritz or mop the ribs with a mixture of 3 parts apple juice and 1 part oil. Do this every 1/2 - 3/4 hour until done.
To test for doneness, you can look at the bones and watch for the meat to pull back from the ends OR you can use the toothpick test…insert a toothpick between the bones and if it goes through easily they are done.
Finally......ALWAYS apply any sauces 20 minutes prior to eating...this will avoid the sugars burning and turning black...and believe me, there is loads of sugar in every BBQ sauce!
That's it! You're done! Like I said, this whole process will take around 3-4 hours depending what temp you cook at. It may take a little practice to get to your desired doneness, but, hey, that's half the fun!!
Fresh ham comes from the pig's hind leg. (You buy fresh pork leg to brine, not a cured, smoked ham.) Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end. If you don't have room in your refrigerator, brine the pork in an insulated cooler or a small new plastic garbage can and add five or six freezer packs to the brine to keep it well cooled.
1 (6 to 8 pound) bone-in fresh half leg of pork with skin,...3 (2-liter) bottles Coca-Cola Classic ...2 heads garlic, cloves separated, lightly crushed and peeled ...1/2 cup black peppercorns, crushed
Garlic and Herb Rub...1 cup lightly packed fresh sage leaves ...8 medium cloves garlic, peeled ...Coca-Cola Glaze With Lime and Jalapeno (recipe follows)
Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.
To make brine: In large (about 16-quart) bucket or stockpot, dissolve salt in Coke. Add garlic, bay leaves and crushed peppercorns. Submerge ham in brine and refrigerate 8 to 24 hours.
Set large, disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham cut-side down on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.
Meanwhile, adjust oven rack to lowest position and preheat oven to 500 degrees F.
To make rub: In work bowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
Roast ham at 500 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees F on instant-read thermometer, about 2 1/2 hours longer.
Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees F on thermometer, 30 to 40 minutes. Carve and serve.
NOTES: When ordering a fresh half leg of pork, tell butcher to leave fat and skin on the outside intact, unscored.
To roast a 5-pound boneless pork loin, cook at the same temperature as the half leg, allowing about 20 to 25 minute per pound. Take the roast out when it reaches 155 degrees F. Tent loosely with aluminum foil until it registers 160 degrees F.
1 tablespoon salt...Add 1/3 cup water to 1 cup Master Baking Mix and mix until smooth. Drop into hot meat stock and cook 10 minutes, uncovered, and 10 minutes, covered.
Yellow Cake...Preheat oven to 350 degrees F. Melt 2 tablespoons margarine in a baking pan. Add 1/2 cup brown sugar to margarine; store and spread. Place 2 cups canned, drained pineapple on top of brown sugar and margarine. Stir 2 cups Master Baking Mix and 1/2 cup sugar together in a bowl. Add 1 egg and 1 cup water to mixture and beat. Pour into pan and spread over fruit. Bake 1 hour. Remove from pan; cut into pieces. Serve upside down; fruit will be on top.
Oatmeal Cookies...Beat 2 eggs and 1/2 cup brown sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1 teaspoon vanilla extract, 1 1/2 cups shredded zucchini (with skins on) and 1/4 cup water. Add 2 1/2 cups Master Baking Mix and stir until dry ingredients are coated. Fold in 1/4 cup chopped nuts and 1/4 cup raisins, if desired. Bake at 350 degrees F for 45 to 55 minutes or until brown.
Pumpkin Loaf...(Peaches or apricots may be used instead.) Mix 3/4 cup sugar and 3 tablespoons sugar in an 8-inch square baking dish. Add 2 cups pitted and drained cherries and 1 cup cherry juice. Place in a 350 degrees F oven for a few minutes until mixture starts to thicken.
Meanwhile, add 1 cup sugar to 1 1/4 cups Master Baking Mix. Add 1/2 cup water to make a thick batter. Beat until smooth and drop or spread on hot cherries. Bake at 425 degrees F until golden brown, or about 20 minutes. Serve warm with cream. Serves 6.
Pizza Crust...3/4 cup water...1 (15 ounce) can tomato sauce...
How Competition Cooks Prepare Ribs
From the kitchen of Kevin Taylor, the BBQ Guru
First of all understand, we use "smokers" when we compete, but I will give directions for cooking ribs in the oven. The only thing missing will be that nice smoky flavor...that can be added by simply putting a small amount of liquid smoke into your sauce.
The secret to GREAT ribs is to cook them at low temps for long periods of time. In competition, we cook all of our meats at 225 degrees F and it takes 6 hours for ribs, 10-12 hours for pork butts and up to 18 hours for brisket. Not to worry, I will show you how to do it in around 3 hours!
First let’s explode a few myths about ribs:
MYTH ...2
Boiling/steaming gets all the fat out.
WRONG!!!!!
Yes, it will get rid of SOME of the fat. But very rarely will it get rid of ALL the fat. This is the single biggest problem that folks still have with ribs…even after boiling, there are still pockets of fat.
A quick technical lesson (for cocktail party banter!)...
Fat can only be rendered in a dry cooking environment over a long period of time and at low temperatures. Here is what happens...the meat must attain a temperature of 160 to 170 degrees F to start the fat rendering process. At these temps, the meat temperature will "plateau"…that is, it will stay at these temps for up to 2 hours on ribs and 4 and 5 hours on butts and briskets. What is happening is, the collagen (connective tissue) starts to break down...this process releases water, which in turn causes a cooling of the meat. So the temps stay steady. This collagen breakdown is what makes meat so tender.
Once this collagen completely breaks down, the temps will start to rise. It is this process that allows ALL of the fat to be rendered from a rib.
OK…on with the lesson!! The night before you should choose your favorite rub……..a combination of spices…and apply it to the ribs. Then wrap them in Saran Wrap and refrigerate overnight. Here is a very good rub I will share.
1 tablespoon garlic powder...1 tablespoon onion powder...1 tablespoon salt...1 tablespoon cayenne pepper...1 tablespoon white pepper....1/2 cup paprika
Simply mix all the ingredients together. This may be a little hot for some folks, so simply cut down on the cayenne.
The day you are to cook, take the ribs out about 1 hour prior to cooking.
Preheat your oven to 275 degrees F. If you have more time, you can set the oven at 250 degrees F, and it will take about 4 hours to do.
Place a cake pan of hot water on the lowest rack. You may need to add water to this near the end.
Place the ribs in the oven bone side DOWN...you will NOT turn these over (this allows the fat to "travel" through the meat and leave all that flavor behind)!! Place them on a wire rack directly above the water pan and going in the same direction…you want to catch any drippings in this water pan.
After 1 1/2 hours of cooking (NOT BEFORE!!), spritz or mop the ribs with a mixture of 3 parts apple juice and 1 part oil. Do this every 1/2 - 3/4 hour until done.
To test for doneness, you can look at the bones and watch for the meat to pull back from the ends OR you can use the toothpick test…insert a toothpick between the bones and if it goes through easily they are done.
Finally......ALWAYS apply any sauces 20 minutes prior to eating...this will avoid the sugars burning and turning black...and believe me, there is loads of sugar in every BBQ sauce!
That's it! You're done! Like I said, this whole process will take around 3-4 hours depending what temp you cook at. It may take a little practice to get to your desired doneness, but, hey, that's half the fun!!
Kevin...
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Godiva Chocolate Coffee Almond Mousse Trifle
1 cup cake flour ...2 tablespoons vegetable oil
Coffee Almond Syrup...1 teaspoon instant coffee granules ...1/2 cup water ...2 tablespoons water ...1 1/4 cups heavy cream, divided ...1 teaspoon instant coffee granules ...
godiva recipes, chocolate recipes, coffee recipes, almond recipes, mousse recipes, trifle recipes, desserts recipes
Coca-Cola Ham
Fresh ham comes from the pig's hind leg. (You buy fresh pork leg to brine, not a cured, smoked ham.) Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end. If you don't have room in your refrigerator, brine the pork in an insulated cooler or a small new plastic garbage can and add five or six freezer packs to the brine to keep it well cooled.
1 (6 to 8 pound) bone-in fresh half leg of pork with skin,...3 (2-liter) bottles Coca-Cola Classic ...2 heads garlic, cloves separated, lightly crushed and peeled ...1/2 cup black peppercorns, crushed
Garlic and Herb Rub...1 cup lightly packed fresh sage leaves ...8 medium cloves garlic, peeled ...Coca-Cola Glaze With Lime and Jalapeno (recipe follows)
Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.
To make brine: In large (about 16-quart) bucket or stockpot, dissolve salt in Coke. Add garlic, bay leaves and crushed peppercorns. Submerge ham in brine and refrigerate 8 to 24 hours.
Set large, disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham cut-side down on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.
Meanwhile, adjust oven rack to lowest position and preheat oven to 500 degrees F.
To make rub: In work bowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
Roast ham at 500 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees F on instant-read thermometer, about 2 1/2 hours longer.
Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees F on thermometer, 30 to 40 minutes. Carve and serve.
NOTES: When ordering a fresh half leg of pork, tell butcher to leave fat and skin on the outside intact, unscored.
To roast a 5-pound boneless pork loin, cook at the same temperature as the half leg, allowing about 20 to 25 minute per pound. Take the roast out when it reaches 155 degrees F. Tent loosely with aluminum foil until it registers 160 degrees F.
Coca-Cola Glaze with Lime and Jalapeno...
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Biscuit Baking Mix
1 tablespoon salt...Add 1/3 cup water to 1 cup Master Baking Mix and mix until smooth. Drop into hot meat stock and cook 10 minutes, uncovered, and 10 minutes, covered.
Yellow Cake...Preheat oven to 350 degrees F. Melt 2 tablespoons margarine in a baking pan. Add 1/2 cup brown sugar to margarine; store and spread. Place 2 cups canned, drained pineapple on top of brown sugar and margarine. Stir 2 cups Master Baking Mix and 1/2 cup sugar together in a bowl. Add 1 egg and 1 cup water to mixture and beat. Pour into pan and spread over fruit. Bake 1 hour. Remove from pan; cut into pieces. Serve upside down; fruit will be on top.
Oatmeal Cookies...Beat 2 eggs and 1/2 cup brown sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1 teaspoon vanilla extract, 1 1/2 cups shredded zucchini (with skins on) and 1/4 cup water. Add 2 1/2 cups Master Baking Mix and stir until dry ingredients are coated. Fold in 1/4 cup chopped nuts and 1/4 cup raisins, if desired. Bake at 350 degrees F for 45 to 55 minutes or until brown.
Pumpkin Loaf...(Peaches or apricots may be used instead.) Mix 3/4 cup sugar and 3 tablespoons sugar in an 8-inch square baking dish. Add 2 cups pitted and drained cherries and 1 cup cherry juice. Place in a 350 degrees F oven for a few minutes until mixture starts to thicken.
Meanwhile, add 1 cup sugar to 1 1/4 cups Master Baking Mix. Add 1/2 cup water to make a thick batter. Beat until smooth and drop or spread on hot cherries. Bake at 425 degrees F until golden brown, or about 20 minutes. Serve warm with cream. Serves 6.
Pizza Crust...3/4 cup water...1 (15 ounce) can tomato sauce...
biscuit recipes, baking recipes, mix recipes, mixes recipes
Bisquick
Add 1/3 cup water to 1 cup Master Baking Mix and mix until smooth. Drop into hot meat stock and cook 10 minutes, uncovered, and 10 minutes, covered.
Yellow Cake...2 cups Master Baking Mix...1 cup chopped tomato...1/2 teaspoon Italian seasoning...1 envelope taco seasoning mix...1 teaspoon poultry seasoning...1 1/2 cups milk...
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Bisquick Biscuit Baking Mix
Add 1/3 cup water to 1 cup Master Baking Mix and mix until smooth. Drop into hot meat stock and cook 10 minutes, uncovered, and 10 minutes, covered.
Yellow Cake...2 cups Master Baking Mix...1 cup chopped tomato...1/2 teaspoon Italian seasoning...1 envelope taco seasoning mix...1 teaspoon poultry seasoning...1 1/2 cups milk...
bisquick recipes, biscuit recipes, baking recipes, mix recipes, name recipes, brand recipes, homemade recipes