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/ck/ - Food & Cooking

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3715071 No.3715071[DELETED]  [Reply] [Original]

hello, zombies here again.
would have posted my breakfast... made some epic french toast (i have a somewhat different recipe that turns out very good). however i was very hungry so i didnt bother to take pictures.

but now that im sustained, i did have the energy to post pictures of the ribs currently marinading in the kitchen. doing something and seeing how it goes.... i wanted to break out from the norm, so the ribs are dry rubbed with garlic powder and fresh ground black pepper on top, and sitting in a marinade bath of saracha, cayenne, white wine, water (to lessen the heat / intensity of the wine) and soy sauce.

the flavors are very very good togeather. you get the sweetness of the saracha mixed with the garlic powder. then the flavor of the wine, and heat from the pepper hits. (its a cooking white wine, so it has salt already in it, hence why there is no salt in the dry rub)

ill tell you how they come out. they will be cooked at 7. but if they taste like the marinade. i cant wait.

>> No.3715074

>>3715071
can't wait to see the finish prod.

>> No.3715080

>>3715074
yep. nor can i. if it doesnt turn out well, its fine... we have 3 different flavors we are doing. a traditional dry rub, one with bbq sauce, and then this.

girlfriend and her mom are coming over, and my girlfriend doesnt like spicy food. well, i do. i turned the heat down on these a bit.... last time i made ribs, i took one, coated it in saracha then grilled it. the sauce turned into a dried skin.... and it was burning my mouth (and i have eaten ghost chilies before) so hopefully this time it wont be impossible to eat more than 1 rib without taking a break :p

>> No.3715103

NO, FUCK OFF TRIPFAGS. YOU RUINED /MU/ AND YOU'RE NOT GOING TO RUIN /CK/ WITH YOUR SHIT NOBODY CARES ABOUT.

>> No.3715108

Why dry rub and then place in a marinade? That seems a little back-asswards.

>> No.3715111

>>3715108

He's a nub.. let him learn

>> No.3715117

>>3715108
because its sitting there for a long time. the dry rubs flavor (mainly the garlic powder) will be absorbed by the meat. and it will be stronger than if i added it to the marinade. to get the same distinct taste of the garlic powder, i would have to add a lot more to the marinade, and then it would just be overwhelming. i rub the top again when i throw it on the grill

it works... done it before, just not with saracha and soy sauce.

>> No.3715130

>>3715117

I think you have a distinct misunderstanding of solutes and solvents. Dry rubbing your meat and then placing it into a liquid bath will make the spices come off of the meat and go into the liquid. If you don't flip your meat so that half if it remains dry rubbed and the other half submerged (as in your photo), then you have an unevenly seasoned piece of meat.

In the future, it is better to marinade your meat for the desired amount of time, then dry rub and cook. Otherwise, all you're doing is using the meat to carry the spices into the marinade, when you could have just added them directly otherwise.

>> No.3715134

>>3715130
or you marinade one side for 4 hours, flip it, add the dry rub after, let it sit on the meat....

>> No.3715133

>to get the same distinct taste of the garlic powder, i would have to add a lot more to the marinade, and then it would just be overwhelming.

wat.

To paraphrase: you would need to add more to the marinade to make it the same amount of garlic flavor as a dry rub, but then it would be overpowering.

I'm confused...

>> No.3715138

>>3715133
place garlic powder on top. you can taste the garlicpowder after its cooked. if i were to take the same ammount and add it to the marinade you would harly taste it. if i added enough to the point were you could taste it as strongly as a rub, it would overpower the flavor of the marinade.

>> No.3715155

>>3715134

But then you have one half dry-rubbed and one half still sitting in the marinade, and therefore unequally seasoned in the meat.

>>3715138

Sounds like you need to work on balancing flavors in your marinade.

>> No.3715171

>>3715155
>two distinct flavors
>work on balancing in marinade
.......

ok, you know on pizza, theres that peice that has the browned cheese on the crust, and everyone wants it because its so damn good? well if the whole crust was made of burnt cheese, i dont think anyone would buy it.... see what im getting at? i want there to be a DISTINCT flavor from the garlic powder without the whole rib tasting like fucking garlic.

>> No.3715200

>>3715171

I could understand that if you were encrusting part of a filet, or the top of a rack of lamb, but you're just sprinkling the tops of the ribs with garlic powder and black pepper. It just seems half-ass. Even if your goal were to only dry rub half of the meat, it would still behoove you to marinade the whole of the meat first, then dry rub the part you wanted to dry rub and cook.

Also, I don't understand how you can have a "DISTINCT flavor from the garlic powder" without the rib tasting like garlic. If you can taste the garlic, then the rib tastes like garlic.

>> No.3715212

>>3715200
theres a difference in dry rubbing the meat, where the flavor is mainly on the surface, and marinading the meat for hours on end.

>> No.3716000

hey /ck/


OH MY GOD! it was amazing :3

>> No.3716029

>>3716000

Hah. Compensating much?

>> No.3717771

>>3716029
bumping a very old thread, because i sort of apssed out after i made that comment.

no.... they were amazing. i mean, they tasted like no other rib i have ever tasted. there were 8 or 9 people over, we made 3 different rib flavors, a pork rib with a dry rub, and then 2 beef ribs with the amobe marinade, and another with bbq sauce. the saracha and soy sauce one was the first to go.