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Have been thinking of giving it a try but wonder if they can actually get tender and juicy. Online shows different ways to do it but some of these ways contradict each other. Anyone have first hand experience, good or not so good?
I create/freeze a beef broth by steeping almost all meats I BBQ first. Not boil, just steep real good.
You don't need the fat and particularly with chicken the flare up on the grill goes way, way down.
I do mine in a slow cooker AFTER I brine them, then finish them off on the grill with my homemade BBQ sauce. They get the grilled taste but are very tender.
My brine recipe (I reduce this)
Simple Chicken/Rib Brine
1 gallon warm water
3/4 cupkosher salt
2/3 cup sugar
3/4 cup soy sauce
1/4 cup olive oil
3 cloves garlic, minced
Directions
Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, garlic and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
To use, place chicken or ribs in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens or a large rack of ribs. Drain and pat the meat dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken, one or two large racks of ribs, or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
I think it is important to remember, some foods are meant to be cooked a certain way. Some meats are slow cooked, others fast. I wouldn't want to take a T bone and cook it slowly in the oven and I don't think I would take any kinds of short ribs and try to charcoal them.
I think it is important to remember, some foods are meant to be cooked a certain way. Some meats are slow cooked, others fast. I wouldn't want to take a T bone and cook it slowly in the oven and I don't think I would take any kinds of short ribs and try to charcoal them.
I have had the flanken style short ribs in Korea restaurants and found them to be quite excellent when cooked quickly. Most people marinate them prior to cooking.
I also like how you get more meat per the pound than the traditional short rib cut.
If on the grill, go indirect heat and baste. Keep temp down to around 250-275 if you can. You can baste with about anything or squirt with a water bottle with some concoction.
Nmnita, slow cooked t-bone is great. Any type of meat can be slow cooked. Oven or smoker. I like to go low and slow to desired temp, then rest for 10-15 min. Then do the "reverse" sear. HOT CI pan no oil and let it go 30 sec each side. You'll have your crust and the meat will be an even "temp"/color in the middle.
It will also be more tender if it's slightly frozen when going into the 200* oven/smoker. It's a long cook, but It is worth it.
Cook them low and slow and finish them on the grill.
This
You can even wrap them in foil and bake in the oven for 90 mins ( low temp 200ish ) and then finish off on a hot grill to give them a nice char finish
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