Hot Sauce Pepper Palace

Here is a fun video!

I like the part where he says "If you like that smokey taste in your

ribs, you can throw a bottle of liquid smoke down there instead of

water."

rohj

Where was this guy when I dropped $1,100 on my custom smoker?!? I never

knew it was this easy!

Scotd

hiy at least this dude used an actual rub and an oven, not a crock

Quote:

Where was this guy when I dropped $1,100 on my custom smoker?!? I

never knew it was this easy!

This guy was in the same place he is now... anal-cranal loopback.

I think this same video has made rounds before.

I like the terminology. "that skin there" = Membrane.. and "Searing

the bbq sauce" = I think that's what we refer to as caramelizing. Why

bother with the grill, might as well do it with a torch and keep the

whole process in the kitchen.

I wouldn't be terribly surprised if I have eaten ribs at a restaurant

cooked by this same guy.

SierraCsott

before I was enlightened..

SnokiHound

Rojellio Es Caliente wrote:

Why bother with the grill, might as well do it with a torch and keep

the whole process in the kitchen.

That's what I was thinking. or under the broiler.

What struck me as the oddest part of the video "Recipe" (if I can even

make that distinction) was the ribs were only seasoned with white sugar.

No salt, no pepper, no onion and certainly no gorlec.

Now I've had steamed ribs made in the oven smothered in sauerkraut.

(Well seasoned I might add.) But that was the intent, steamed ribs. I

never thought thru all the tasty goodness that I was eating BBQ.

hmmmmmm... Steamed ribs=BBQ'd ribs. Steamed rice=BBQ'd rice. Steamed

broccoli= BBQ'd broccoli. I think I'm getting the hang of it.

Hey at least this dude used an actual rub and an oven, not a crock pot:

I feel ya though, Scott, anybody want to buy a custom built reverse flow

smoker? I need some crack, er I mean crock pots

ass="KonaBody">

Curry? Ask a common person on the street

in India where you can have it. In all

probability, you would be met with a

uncomprehending stare. The reality is,

there is no such thing! At least, not as

it is packaged by the makers of

ready-to-eat foods in the superstores of

the world. Envision if French cuisine

were to be lumped together with German,

Italian and Spanish food as European

cookery - it may trigger off one more

French Revolution! Indians, however,

seem at ease that the world refers to

their astonishingly varied cuisine

simply as - curry!

So, if curry is not quite Indian food,

what is? That is a subject worthy of an

complete book! For now, let us just say

that India is home to as many food

styles as its 28 states - and then some

more. Weather conditions, locally

available produce, culture, regimes and

religious beliefs have inspired these

regional food styles over thousands of

years, giving each its unique identity.

In the southern and coastal areas, rice

rules - the ideal light cereal for a

warm, humid weather. Huge parts of

western India are mainly vegetarian

thanks to the influence of the Jain

religion, while eastern India cannot do

without its seafood. Its previous

Portuguese rulers heavily influenced the

cuisine of Goa in southwestern India.

Further north, wheat is more desired,

and so is non-vegetarian food. Eating

behaviors are modified to suit the great

variation between the seasons - summer

foods are simple, low fat and lightly

cooked, while winter is the time to

savor spicier, high calorie meats, whole

lentils and protein-rich vegetables for

warmth and energy.

There are variations in cooking oils and

seasonings too, and the same ingredients

made in one area taste distinctive in

Author	Message	Author	Message

SierraCsott		SierraCsott
	Here is a fun video!		Oh yea, the melted plastic wrap video. I loved this one too. Nothing is
	I like the part where he says "If you like that smokey taste in your		more fun than playing a little Russian Roullette with Dioxin poisoning
	ribs, you can throw a bottle of liquid smoke down there instead of		at the family cookout... or bake out.
	water."		Prepackaged BBQ "kits" for the oven ROCK!
	Where was this guy when I dropped $1,100 on my custom smoker?!? I never	rohj
	knew it was this easy!		charleso wrote:
Scotd			hiy at least this dude used an actual rub and an oven, not a crock
	Quote:		pot:
	Where was this guy when I dropped $1,100 on my custom smoker?!? I		I feel ya though, Scott, anybody want to buy a custom built reverse flow
	never knew it was this easy!		smoker? I need some crack, er I mean crock pots
	This guy was in the same place he is now... anal-cranal loopback.		Did not know that back ribs were cut from the lower section of the
	I think this same video has made rounds before.		rib.. Always thought that was spares and backs were cut from the top of
	I like the terminology. "that skin there" = Membrane.. and "Searing		the rib section where they attach to the spine..?? Learn something new
	the bbq sauce" = I think that's what we refer to as caramelizing. Why		every day..
	bother with the grill, might as well do it with a torch and keep the		Also, dont over cook and carefully handle the racks they will be in one
	whole process in the kitchen.		piece when you take them off the grill. At least there was no liquid
	I wouldn't be terribly surprised if I have eaten ribs at a restaurant		smoke in this video.
	cooked by this same guy.		I hate to admit it but I used to cook ribs this way many years ago
SierraCsott			before I was enlightened..
	Rojellio Es Caliente wrote:	SnokiHound
	Why bother with the grill, might as well do it with a torch and keep	SnokiHound	Okay two words for this guy: CROSS CONTAMINATION!!!
	the whole process in the kitchen.
	That's what I was thinking. or under the broiler.
	What struck me as the oddest part of the video "Recipe" (if I can even
	make that distinction) was the ribs were only seasoned with white sugar.
	No salt, no pepper, no onion and certainly no gorlec.
	Now I've had steamed ribs made in the oven smothered in sauerkraut.
	(Well seasoned I might add.) But that was the intent, steamed ribs. I
	never thought thru all the tasty goodness that I was eating BBQ.
	hmmmmmm... Steamed ribs=BBQ'd ribs. Steamed rice=BBQ'd rice. Steamed
	broccoli= BBQ'd broccoli. I think I'm getting the hang of it.
cxorleso
	Hey at least this dude used an actual rub and an oven, not a crock pot:
	I feel ya though, Scott, anybody want to buy a custom built reverse flow
	smoker? I need some crack, er I mean crock pots

ass="KonaBody">	another. Southern India prefers peanut,
Curry? Ask a common person on the street	sunflower or coconut oil. The pungent
in India where you can have it. In all	aroma of mustard oil distinguishes food
probability, you would be met with a	from West Bengal in the east, while many
uncomprehending stare. The reality is,	people in the north use ghee or
there is no such thing! At least, not as	clarified butter - in spite the health
it is packaged by the makers of	warnings! Typically, a lentil-based
ready-to-eat foods in the superstores of	gravy would be seasoned with mustard and
the world. Envision if French cuisine	dried red chilies in southern India.
were to be lumped together with German,	Large parts of the rest of India,
Italian and Spanish food as European	though, use cumin seeds and fresh, green
cookery - it may trigger off one more	chilies. Ah, gravies - you think maybe
French Revolution! Indians, however,	you discovered the curry here? What is
seem at ease that the world refers to	common to all Indian dishes is the
their astonishingly varied cuisine	judicious use of different spice combos,
simply as - curry!	for their flavoring and digestive
So, if curry is not quite Indian food,	benefits. Turmeric, used all over India,
what is? That is a subject worthy of an	is a powerful antiseptic. Ginger,
complete book! For now, let us just say	garlic, bay leaf and asafetida fight
that India is home to as many food	indigestion and flatulence. Coriander
styles as its 28 states - and then some	and chili powder add zest and thicken
more. Weather conditions, locally	gravies (or curries, if you will!).
available produce, culture, regimes and	Fenugreek is favored in hot weather for
religious beliefs have inspired these	its cooling effects.
regional food styles over thousands of
years, giving each its unique identity.	Is all Indian cooking spicy? Hah,
In the southern and coastal areas, rice	another myth that needs busting! Blame
rules - the ideal light cereal for a	all those restaurateurs who serve their
warm, humid weather. Huge parts of	unsuspecting customers generic, angry
western India are mainly vegetarian	looking gravies (curries), with chunks
thanks to the influence of the Jain	of meat and veggies. Truth is, Indian
religion, while eastern India cannot do	cuisine goes from spicy to subtle, with
without its seafood. Its previous	a whole range in between to satisfy the
Portuguese rulers heavily influenced the	most sensitive of palates. Typically, a
cuisine of Goa in southwestern India.	full-course meal is a delightful
Further north, wheat is more desired,	balanced mix of flavors and aromas (with
and so is non-vegetarian food. Eating	desserts to die for). Also, it is a
behaviors are modified to suit the great	flexi-cuisine; testing with a lower
variation between the seasons - summer	spice level won't wreck your dinner. You
foods are simple, low fat and lightly	are what you eat - while Indian
cooked, while winter is the time to	vegetarian cooking is believed to induce
savor spicier, high calorie meats, whole	calm thoughts and sharpen the intellect,
lentils and protein-rich vegetables for	meat is thought to stoke the passions.
warmth and energy.	Choose the right ingredients, and with
There are variations in cooking oils and	some imagination and some magic you
seasonings too, and the same ingredients	could rustle up a custom curry. Curry,
made in one area taste distinctive in	anyone?