eggheadforum.com

Egghead Forum

forums | help

Post a reply to in "EggHead Forum"

Name/Handle:

email*:

Subject:

topic icon:

boardcode:

Color: Size: Close all tags

Message:

emoticons

Guests, please use the guest password found in the grapic below.
Members, please enter your username and password.

Username:

Use my handle.

Password:

Guest Password:

* - your email address will only be available to registered users.

Topic History of: seafood medley
Max. showing the last 6 posts - (Last post first)

Author	Message
stike	Essex County, same here. i screwed up and put them on at night while doing a butt (instead of early in the a.m. like i wanted). they were spares, and i think they went 9-0-0 at 250 best ever, until i did those spares 3-1.5-1 last time.
Essex County	luis, The best ribs I ever made were 7-0-0 ribs. I left them on direct at about 260 degrees. Ran some errands. Visited my cousin. Forgot about the time. When I finally got home, I expected to see jerky. Not so, they were outstanding. Keep trying with the ribs. I think yours may still not have been cooked enough at 225. Try a slightly higher temp and cook until a quick twist causes the bone to come loose. The first three or four times I cooked ribs, I decided they'd been cooking long enough and must be done. They weren't. Now I let the ribs tell me when they're done. As for your other question, I'd go for a seafood jambalaya. Good luck! Paul
big'un	luis, How about a seafood au gratin with alot of cheese. I started to boil shrimp tonight but my minions(sons) layed out my largest,best shrimp so I ended up makin' seafood gumbo..YUMMM! Kabobs with a teri-aki sauce would be good too. Enjoy! Big'un
stike	luis, the one's you get at a \"good\" resataurant are usually boiled to death and sauced to cover it up. many folks lament that their ribs aren't \"falling off the bone\". that's a good thing. falling off is overcooked. you want a little tooth to them. some pull. clean bones are good, but you don't want floppy messy ribs. keep in mind that many of the restaurants famous for their ribs get those trucked in precooked from a central kitchen, and reheat them boil-in-a-bag you don't know it, but your ribs ARE actually better than what you've been eating out.
luis	i have frozen scallops, shrimp, calamari and fake crab meat. i am looking for suggestions for dinner tonight. i was thinking breading the fish (with ranch sauce). i have dizzy pig rub tsunami, etc. p.s. i just finished cooking some ribs which as usual arent tender fall of the bones type. still very good but i dont think i will ever get it right. i tried several methods, 3 1 1, 3 2 1, cooked them for 5 hours at 225 dome temps etc. ive tried everything except perhaps cook them for 4 hours? they never seem to come out like the ones you get at a good restaurant. anyway, that is a different story.