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Taster’s Cherce

Over at the New York Times, Harold Mcgee writes that the secret to ribs is already in the kitchen: the oven. Peep, don’t sleep. And here are some more ideas for the grill

[Photo Credit: A Yankee in a Southern Kitchen]

Categories:  Bronx Banter  Taster's Cherce

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1 williamnyy23   ~  Jun 30, 2010 12:17 pm

I've cooked tasty ribs in the oven, but nothing beats the grill. I don't agree with the author's advice at all. You absolutely can cook low and slow on a standard sized grill. The easiest solution is to turn your grill into a smoker by uplacing pans of liquid (usually water, but sometimes juices and beer for flavor) over the heating elements and making sure that the temperature stays below boiling. Not only does the water insulate the meat from the direct heat, but if it starts to boil, you know the temp is too hot.

2 Diane Firstman   ~  Jun 30, 2010 12:32 pm

gack ... more food porn ....

I think I will call this meal Lucille. :-)

3 Shaun P.   ~  Jun 30, 2010 12:39 pm

[2] I feel bad for anybody trying to lose weight and is a regular reader of the Taster's Cherce posts. Especially when they appear around lunchtime.

[1] That's a very interesting idea. I'll have to try that sometime.

That said, the best home-cooked ribs I've ever had came from the crock pot.

4 Alex Belth   ~  Jun 30, 2010 1:03 pm

2) LOL.

3) I know, I'm shameless. And trying to shed a few pounds myself! But seriously, what am I gunna show you, a plate of lima beans? I'm all about turning you guys on.

5 rbj   ~  Jun 30, 2010 1:21 pm

[4] Hey, some of us are trying to (re)gain weight as per Drs. orders. Love the food pron. (should it be food prawn?)

Federer & Rodderick both out? And 1/2 of the Williams' sisters? The reason to watch Wimbledon is. . . ?

6 YankeeAbby   ~  Jun 30, 2010 2:25 pm

[4] Mmmmm...ribs! That picture is hot!

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