Alton Brown Fans, please help.?!
I remember watching an episode of AB where he was explaining how to make a shake for BBQ, and it seemed really simple at the time, but I can't remember it to save my life!. Basically he simplified it as follows!.!.!.(Remember, my numbers could be off, and my measurements could be off, but I'm hoping someone might remember the explanation itself, and help me find another clue to help me get my answer)
Basically, he said its something like 'easy as remembering 8/3/1 or something like that!.!.!.
8 parts of blah (like the base of the shake!.!.!. maybe flour or something) 3 parts blah, and 1 part of anything you like the flavor of!.
No matter how you worked it, this particular mix would always make a good shake for anything you want to cook!.!. as long as it was 8 parts blah1, 3 parts blah2, and 1 part (cook's discretion)
I just can't seem to remembe what the blah1 or blah2 was, and I cant remember if it was actually 8/3/1!.
Did anyone see this episode, and/or remember the recipe!?Www@FoodAQ@Com
Basically, he said its something like 'easy as remembering 8/3/1 or something like that!.!.!.
8 parts of blah (like the base of the shake!.!.!. maybe flour or something) 3 parts blah, and 1 part of anything you like the flavor of!.
No matter how you worked it, this particular mix would always make a good shake for anything you want to cook!.!. as long as it was 8 parts blah1, 3 parts blah2, and 1 part (cook's discretion)
I just can't seem to remembe what the blah1 or blah2 was, and I cant remember if it was actually 8/3/1!.
Did anyone see this episode, and/or remember the recipe!?Www@FoodAQ@Com
Answers:
YEs, I think this may be it
Who Loves Ya Baby-Back!?
Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Rib For All Seasons
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees!.
In a bowl, combine all dry ingredients and mix well!. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down!. Sprinkle each side generously with the dry rub!. Pat the dry rub into the meat!. Refrigerate the ribs for a minimum of 1 hour!. In a microwavable container, combine all ingredients for the braising liquid!. Microwave on high for 1 minute!.
Place the ribs on a baking sheet!. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet!. Tilt the baking sheet in order to equally distribute the braising liquid!. Braise the ribs in the oven for 2 1/2 hours!.
Transfer the braising liquid into a medium saucepot!. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency!. Brush the glaze onto the ribs!. Place under the broiler just until the glaze caramelizes lightly!. Slice each slab into 2 rib bone portions!. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze!.
*This recipe makes several batches of dry rub!. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same!.Www@FoodAQ@Com
Who Loves Ya Baby-Back!?
Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Rib For All Seasons
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees!.
In a bowl, combine all dry ingredients and mix well!. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down!. Sprinkle each side generously with the dry rub!. Pat the dry rub into the meat!. Refrigerate the ribs for a minimum of 1 hour!. In a microwavable container, combine all ingredients for the braising liquid!. Microwave on high for 1 minute!.
Place the ribs on a baking sheet!. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet!. Tilt the baking sheet in order to equally distribute the braising liquid!. Braise the ribs in the oven for 2 1/2 hours!.
Transfer the braising liquid into a medium saucepot!. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency!. Brush the glaze onto the ribs!. Place under the broiler just until the glaze caramelizes lightly!. Slice each slab into 2 rib bone portions!. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze!.
*This recipe makes several batches of dry rub!. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same!.Www@FoodAQ@Com
Im sure libbyami got your answer but all you have to do is go to food network!.com and look up his show and research just for future!. I hope you found it!. Sounds like you are excited and hungry, I get excited too about cooking!. I love food shopping!. I go every day!.Www@FoodAQ@Com
i love AB!. libbyami got it right!. kudos for libby!.Www@FoodAQ@Com