0 comment Monday, April 28, 2014 | admin
Geez, you really can't have enough Tupperware Season-Serve Marinating Containers! Especially, if you do any serious marinating...and some other things. Now. read this whole post, dude, cause we're going to do a test thing later.
My wife bought two Tupperware Marinating Containers for me in the late eighties at a Tupperware party. And, I have had them ever since.
They are 10 � wide by 12 � long by 5 inches high. And, it's amazing how much they will hold.
Of course, you are not going to get a twenty five pound turkey in one. What were you thinking? But, you can easily place a really big chicken or roast in one.
Shock time: Besides the marinating thing, they also hold a whole bunch of my wife's home-made chocolate chip cookies, keeping them extremely fresh in a airtight container for days. Of course, you aren't the least bit interested in doing the fresh tasting cookie thing, are you?
Hey, back to marinating: Once the lid is closed you can turn the container over and over again, which is one of the ideas behind the container, to thoroughly slosh marinade all over whatever you are marinating without spilling a drop.
The Tupperware containers are constructed out of heavy duty plastic. Mine are like new after twenty years of constant use. Duh! Are you starting to get a clue, yet?
They wash up good after use. I never use soap to clean them, just wash them out with real hot water and let them air dry. How hard can this all be, get a grip, dude?
They store easy when not in use. You simply reverse the lid and place it inside the other part for easy storage.
Sure you can marinate things in plastic bags, but that can get expensive after a while and are cumbersome to store in the fridge. In the long run, you'll find that a Tupperware Marinating Container will more than pay for itself. Now, after all this lengthy verbage here, a clue here and there, maybe the grip thing, is the brain starting to rally?
My wife bought two Tupperware Marinating Containers for me in the late eighties at a Tupperware party. And, I have had them ever since.
They are 10 � wide by 12 � long by 5 inches high. And, it's amazing how much they will hold.
Of course, you are not going to get a twenty five pound turkey in one. What were you thinking? But, you can easily place a really big chicken or roast in one.
Shock time: Besides the marinating thing, they also hold a whole bunch of my wife's home-made chocolate chip cookies, keeping them extremely fresh in a airtight container for days. Of course, you aren't the least bit interested in doing the fresh tasting cookie thing, are you?
Hey, back to marinating: Once the lid is closed you can turn the container over and over again, which is one of the ideas behind the container, to thoroughly slosh marinade all over whatever you are marinating without spilling a drop.
The Tupperware containers are constructed out of heavy duty plastic. Mine are like new after twenty years of constant use. Duh! Are you starting to get a clue, yet?
They wash up good after use. I never use soap to clean them, just wash them out with real hot water and let them air dry. How hard can this all be, get a grip, dude?
They store easy when not in use. You simply reverse the lid and place it inside the other part for easy storage.
Sure you can marinate things in plastic bags, but that can get expensive after a while and are cumbersome to store in the fridge. In the long run, you'll find that a Tupperware Marinating Container will more than pay for itself. Now, after all this lengthy verbage here, a clue here and there, maybe the grip thing, is the brain starting to rally?
Labels: Bauman Farms, Marinating Container, Tupperware, Tupperware Marinating Container, Tupperware Season-Serve Marinating Container
0 comment Thursday, April 24, 2014 | admin
Want to do spare ribs on your wood pellet grill? If you do lets get cookin'!
First, always look for spare ribs on sale. I see them hovering around the four dollar range a pound, but many times they are on sale for $2.99 or even $1.99 a pound.
Spare ribs are not real ribs, per say and are located between the real ribs (baby backs) and the stomach area of a hog. The word "spare" is loosely translated from the German word that means "spear" ribs. Way back when folks use to spear the meat and cook it over a fire.
Not much has changed, dude...you going to follow suit and cook the meat over a fire, too? It's just that the spearing thing comes later.
Wash the ribs thoroughly and rinse. Place in a safe marinating container. A sturdy plastic bag that you can close will work but I prefer a Tupperware Marinating Container. Health-wise, do not use metal or aluminum containers to marinate anything.
You can use any quality Rub you want, however for this particular session on my Traeger Wood Pellet Grill I used Chef Paul Prudhomme's Magic Barbecue Seasoning. This is an "out of sight" Rub! And, it's economical and readily available.
Sprinkle on the Rub generously and rub in thoroughly on all parts of the ribs. Sprinkle on a second time but don't rub it this time. Cover in some type of an airtight container and re fridge over night.
Next day, let the spare ribs sit out on the counter while you heat up your wood pellet grill. Once lite, let it get up to high and leave it. I used Cherry pellets, but Apple is excellent also. When you put the ribs on the grill the temperature will meander down to 350 degrees or so from high...keep it there!
You can grill spare ribs directly on the grill, but I prefer to slow cook them in a shallow pan. This helps keep the moisture in. Also, it doesn't hurt to have a metal dish filled with water or brew sitting next to the ribs for additional moisture and/or taste.
Cooking time is about two hours or 175 degrees. In the last fifteen minutes of cooking, get yourself a squirt bottle and fill it with a half a cup of orange juice and about a quarter cup apple cider vinegar. Mist the ribs slightly...don't go berserk with the misting. Turn em' over and mist the other side, too.
You can additionally smoke the ribs by going into the "Smoke Mode", but I think it drys them out. Take them off the grill immediately when done and wrap them in foil for fifteen before serving.
OK, some folks like a dipping sauce, so try to make this if you do. If it ain't hot enough add more Tabasco. If it really isn't hot enough, forget the Tabasco and substitute Habanero sauce.
Just remember the whole premise is to be able to taste the meat!
Your Very Own Spare Rib Dipping Sauce
1 cup Ketchup
1 tbsp Worcestershire sauce
2 dashes Tabasco
1 cup Water
1/4 cup Distilled Vinegar
1 tbsp Brown sugar
1 tsp Salt
4 tbsp Finely Chopped Celery Leaves
1 tbsp Minced onions
Do I have to tell you to put all this stuff in a pot and cook it? Cover and bring it up almost to a boil and then simmer for two hours.
Labels: Barbecue Spare Ribs, Grill Spare Ribs, Grilled Spare Ribs, How To Cook Spare Ribs, Pork Spare Ribs, Spare Ribs, Traeger Grill Spare Ribs, Tupperware Marinating Container, Wood Pellet Grill Spare Ribs