Categories
Cravings Hacks

Here Are Key Tips On Better Grilled Ribs

It’s grilling season and it’s super exciting! Our mouths are watering already, thinking of all of the things we’re going to BBQ. And we are not the first ones to point out that there’s an undisputed grilling item that everyone loves. But how to make better-grilled ribs? Ask and you shall find out. Right now!

Ribs are a cut of meat that can be very hit and miss when you apply heat to it. There are so many things that can go wrong… But just as many things that can go right. Layers upon layers of flavor, juicy meat that comes right off the bone, and just the right degree of smokiness. If you’re planning on grilling this long 4th of July weekend, then we have you covered with some tips and tricks for better-grilled ribs.

But don’t leave those ribs all alone on the grill. Try these other foods you can grill to perfection, for a full and diverse plate! If you’re up for experimenting, why not also try and make these barbecue ribs with mushrooms and celery?

5 tips and tricks for better-grilled ribs

1. Choose the perfect raw ribs

If you haven’t cooked ribs until now, then go for baby back ribs, because they’re simpler to make and they will turn out great (almost) no matter what. Just don’t forget them on the grill, cause we cannot account for that in the process. Baby backs are already tender, so you don’t have to do too much to them.

When you’re buying ribs, make sure that you can’t see the bones too much, the meat should be as plump as possible. Supermarket cuts are ok, but if you have a slightly bigger budget, try getting some from a heritage breed.

2. Remove the white membrane

That membrane you see on the surface of the ribs? It’s called a pleura and it’s so much tougher than the meat underneath it, that cooking the ribs with it might simply ruin everything. You don’t want to aim for better-grilled ribs and end up with something chewy. The membrane also doesn’t let the meat underneath catch all of the flavors you will be applying to it in a minute.

You can find some already prepped ribs at the supermarket, but you can do this, too. So how do you do it? Make an incision in the membrane with something sharp and then grip the ribs safely. Pull of the membrane and you’re good to go, on to the next step!

Better Grilled Ribs: A few Key Tips and Tricks
Make sure you remove the silver membrane from the ribs before you do anything else.

3. Keep the dry rub balanced

Sugar is one of the key ingredients of a good dry rub. But on the grill, sugar can get burned off quite easily, giving your meat a bitter taste. So, try to not overdo it with the sugar in the rub and also with the rub in and of itself. This is one of those situations where more isn’t more, and less isn’t more either. The middle point is the way to go.

Use salt, pepper, paprika, and brown sugar, in similar proportions. You can also add some extra ingredients that you fancy, like garlic powder or chili powder, if you want something spicier. And after you’ve applied the rub on both sides of the ribs, let them sit for 20 minutes and absorb some of the flavors.

If you’re on the spicy-side of things, try these cajun style ribs!

4. Layer the flavor

You can either use a dry rub, like above, or you can marinade the rack of ribs before placing it on the grill. Whatever you choose, remember that prepping the meat like that is only a first step. You can also spray the ribs with some apple cider. Or, a more complicated option is to precook the ribs in boiling water which you’ve added 1-2 cups of apple vinegar. Then, in the end, you will apply the barbecue sauce as a glaze, for the last segment of cooking.

Better Grilled Ribs: A few Key Tips and Tricks
A rack of properly cooked ribs with layered flavor will look and taste phenomenal!

5. Use medium heat

Make sure that the grilling temperature is at a medium before you place the already-prepped rack of ribs on it. To avoid situations where the ribs would stick to the grill, use a brush to spread some vegetable oil on it.

Speaking of which, stay close to the grill and monitor the ribs’ situation carefully. Make sure that the meat doesn’t catch fire. If that happens, though, use a water bottle to put out the flames. Use tongs to flip the meat every now and again.

Bonus tip: don’t forget to let the meat rest after it’s all cooked through. This is how the juices in it get redistributed and the flavor stays impeccable!


Article by Ruxandra Grecu from So Delicious. View the original article here.

Categories
Features Feel Good

How To Treat Your Dad To A Meaty Father’s Day

There are those of you who like to plan your Father’s Day ahead of time, and others who tend to wait until the last minute to figure something out. There’s no wrong away to go about it, just as long as whatever you do comes from the heart.

For example, my dad’s a guy with simple tastes. He LOVES meat. Rather than picking up a new shirt or wristwatch this year for Father’s Day, I began thinking up a few different experiences I could share with my father.

Here are some easy to execute activities I came up for my dad. Hopefully they inspire you to come up with some that fits yours!


Grab That ‘Cue

My dad loves barbecue. Give him a well-smoked brisket, sweet fall-off-the-bone ribs, some cheddar jalapeño sausages, and he’ll be a happy man. If your pops is the same, then find a good BBQ joint open on Father’s Day and treat him to a little of everything.

We’re talking brisket, pulled pork, smoked chicken, wings, sausages, and whatever sides your poppa’s heart desires.

Now if it’s anything like the Hog Heaven, that massive off-the-wall BBQ Birthday Cake, just make sure you bring a few extra family members to help you pick it apart. That thing’s massive.

Steak Recipe Free-For-All

Some of my best memories with my dad are simply the two of us cooking together, grilling meat, and frying fish.

Not too long ago, the Foodbeast editorial team were sent different cuts from this company called  Porter Road. Each person was tasked with creating a dish from a specific cut of meat: tri-tip, petite sirloin, shoulder tender, and flap.

As someone who looks for father figures wherever I go, it was interesting to see how my coworkers functioned in a kitchen setting and the dynamic between everyone when in full cooking mode.

Perhaps just running to the nearest Costco and picking up a few random cuts of meat, blasting some Carlos Santana on the stereo and just getting creative in the kitchen is something dad would enjoy.

Did Someone Say Hot Chicken?

Popular DTLA-based Howlin’ Ray’s is lauded for their Nashville Hot fried chicken. What they’re also known for is that ridiculously long line that rounds the block. If your dad is someone who appreciates an immaculate piece of fried chicken, I recommend taking him here.

A post shared by HOWLIN’ RAY’S (@howlinrays) on

Sure, you’re guaranteed a multi-hour wait for your meal but that simply gives you plenty of time to catch up with him while you inch closer to the storefront.

Now, if you’re not based near Los Angeles, the same theory applies for any dope spot whose lines rival a sneaker drop. Just pick a restaurant, put on some comfy shoes, and get yourselves ready for some genuine conversation while you wait.

Let’s Hit The Grill

If your dad is someone who enjoys manning the grill, set everything up for him this weekend.

Put together a few quick and easy recipes and have everything prepped and marinated ahead of time. Clean out the grill, smoker or stove and have everything preheated and ready to go.

Once your dad is up and about this Sunday, all you have to do is hand him a beer, a pair of tongs, and pull up a chair with him.

All he’ll have to do is watch the flames, tend to the meat, and share an ice-cold brew with his kid.

Hope everyone has a safe and fun Father’s Day Sunday!

Categories
Video

15 Secret Cooking Tricks Chefs Learn In Culinary School

Culinary school can be expensive, but it’s still arguably one of the best places to learn the respectable craft of cooking from some of the best instructors the world has to offer. Unless you have an undying passion for cooking, you probably won’t want to invest an insane amount of cash and years of studying.

Alternatively, you can scour the Internet culinary pro-tips, or just invent your own cooking robot to make your meals for you.

For those home cooks looking for quick tips to improve their personal culinary skills, Bright Side created a YouTube video that highlights some cooking tricks that chefs only reveal in culinary school. Their tips and nuggets of advice range from cooking the perfect egg to making sure your pie crusts stay nice and moist.

Below are 15 tips and secrets that’ll make your kitchen experience so much better. While these factoids are a bit cursory, and your cooking talents will probably be more nourished coming from a real life instructor, you won’t have to break your wallet in culinary school to learn these particular tips.

You can also check out the video above for more details and whimsical cooking animations.


Culinary School Tips

The Perfect Steak

Don’t cook a steak that comes straight from the fridge. Allow it to get to room temperature first, because letting it sit for an hour or two allows the steak cook evenly.

Juicy Meat

To avoid dry meat, put it in a brine (three cups of water, a quarter cup of salt, and a quarter cup of sugar). Let the meat brine about one hour for two pounds of meat. Before cooking, pat the meat dry to get that nice crisp.

Seasoning

To enhance the flavor of some herbs and spices, toast them on a skillet for a little while. Then take a mortar and pestle to grind the spices.

The Perfect Dough

If you’re making your own dough, make sure to take the butter and eggs out the night before to let them get to room temperature. If you’re using yeast, store the dough in a warm place until it becomes puffy — resulting in an airier pastry.

Crusty Fish

To get the perfect crust on fish from a grill, spread some mayonnaise over your meat with a pastry brush.

Cooking Steak Without Using Oil

Once the skillet is hot, introduce the steak from the side so that the fat renders. Then, you’re able to cook your meat in beef fat rather than using excess oil.

Creamy Mashed Potatoes

Before whipping up boiled potatoes, dry them on a skillet so the excess water evaporates (careful not to fry the potatoes). The result is creamy, fluffy mashed potatoes.

Cream Soup

Before cooking vegetable cream soup, fry the veggies first to caramelize the vegetables and enhance the flavor. You can then introduce water or broth.

Pancakes

Adding two tablespoons of sour cream to whatever pancake mix you make keeps the batter from cracking while you cook it and results in fluffy pancakes.

Seasoning with Sugar

Adding a small amount of sugar to dishes with tomatoes (pickled, fresh, or paste) will reduce the amount of natural sourness. Just make sure to not be too heavy on the sugar.

The Perfect Fried Egg

To get that picture perfect egg, heat a frying pan and add some butter over minimum heat. Make sure the  butter melts, but doesn’t sizzle and then add the egg.

Clear Chicken Broth

If you want that pristine soup broth that you can see straight through, cook the chicken on low heat without a cover for a minimum of three hours. Make sure it doesn’t boil and remove the suds constantly. After the first hour and a half, you can add the vegetables to the broth.

Crispy Crusts

Putting a bowl of water, or ice cubes in the oven under your crust prevents your dough from drying out too quickly. The steam keeps the exterior of the dough moist.

Cooking Onions

Over a pan of medium heat, add cooking oil and butter. Add the onions and fry them with salt. Using salt reduces the onion smell, cooks the onions faster, and starts the caramelization process.

Using Garlic


If you’re scared of using too much garlic, you can add garlic juice to your plate to avoid having garlic breath. It should flavor the meal without leaving a lasting impression on your breath.

Categories
Design

The Fool Proof Cheat Sheet To Properly Grill Meats [INFOGRAPHIC]

For the inexperienced, grilling can be a little overwhelming if you’re not familiar with the proper temperatures for meat.

If you don’t have all those years of barbecuing expertise, scrolling through your phone can be pretty cumbersome in front of a hot grill.

Column Five created a comprehensive cheat meat sheet for aspiring grill cooks to hack their barbecue and know exactly when to take their meat off the, for lack of a better word that doesn’t rhyme, heat.

The graphic covers all the most popular proteins (chicken, beef, pork, seafood) as well as vegetables, illustrating the precise cooking times and whether they should be over direct or indirect heat.

Photo: Krzysztof Puszczyński | StockSnap

Each protein even highlights the different cuts of meats including skirt steaks, chicken breasts, pork chops, scallops.

Check out the infographic below. While you do that, I’ll probably be pre-heating my grill and rummaging through my fridge for something to cook.


Categories
Fast Food Hit-Or-Miss News Restaurants

In-N-Out Copycat CaliBurger Rolls Out First Burger Flipping Robot

It’s like a scene straight out of The Jetsons:  a robotic arm, gently flipping burger patties and turning buns with exact precision. Except only this time, it’s not a cartoon, it’s real life and it’s happening right now at a Pasadena-based burger chain called CaliBurger.

Enter FLIPPY, an artificially intelligent grill master that was developed by another Pasadena-based company, Miso Robotics and the CaliBurger’s parent company Cali Group. FLIPPY is a “robotic kitchen assistant” that works along side humans, and is now the newest CaliBurger team member, according to TechCrunch.

FLIPPY uses cameras to detect the different types of meat, along with cooking temperature and time, buns, and even the hands of a fellow coworker. Engadget reported that by using sensors it can use and “deep learning software to locate ingredients in a kitchen without needing to reconfigure existing equipment,” FLIPPY can alert humans when cooking tasks are completed so the toppings can be added to orders.

In a world dominated by mobile food delivery, the fast-food industry has already seen a big shift into automation — which restaurant owners can use as a profitable advantage — considering potential minimum wage rate increases and the aspect of more quick-serve restaurants transitioning to a more personal dining room service.

CaliBurger is already looking into the future of fast-food automation, but according to John Miller, Chairman of CaliGroup, FLIPPY won’t be replacing employees anytime soon.

“The application of artificial intelligence to robotic systems that work next to our employees in CaliBurger restaurants will allow us to make food faster, safer, and with fewer errors,” Miller told Nation’s Restaurant News.

For now, FLIPPY is under a probationary period at CaliBurger but the chain plans to roll out additional versions of Flippy to 50 CaliBurger locations in the next few years.

While it may not seem obvious at first, CaliBurger made headlines before. In 2012, the CaliBurger was sued by In-N-Out for, “trademark infringement and counterfeiting,” when it used similar imagery and the phrase, “Animal Style” on menus in a Shanghai location according to the Los Angeles Times.

Categories
Fast Food News Restaurants

Chipotle Says They Are Constantly Running Out Of Food

Chipotle-Bowl-Stk-001

Have you ever been waiting in a Chipotle line, stomach roaring and ready to chow down on a beefy burrito, only to find that the restaurant has run out of steak for the day? Well, this is because Chipotle is facing a food shortage.

Chipotle’s chief marketing officer, Mark Crumpacker, said that running out of food tends to happen pretty frequently at Chipotle restaurant locations. This means, specifically, that restaurants are miscalculating demands and not producing enough food (meats, guac, etc), leaving customers wanting occasionally.

NRN reports that food shortages are customers’ second largest complaint after the quick service chain’s not-so-quick lines.

In other recent news, one of Chipotle’s co-CEOS, Monty Moran, had recently stepped down from his position. Founder Steve Ells, the main face of the brand, will become the sole CEO of Chipotle. Not sure yet if losing a CEO will affect Chipotle for the better, or for worse. However, the company did say they will be working on solving the food shortage issue through careful training.

Gotta make sure customers are fed first if Chipotle wants to increase sales.

Categories
Cravings Features Hacks

5 Ways To Reheat Cold Pizza

stock-snap-pizza-cover

Cold pizza is one of the greatest pleasures in the history of mankind. Let’s get that straight and out of the way. There’s nothing like rolling out of bed, opening the fridge, and just devouring a couple leftover slices before officially declaring your body awake. It really does set the tone for the rest of your day.

Now, if you’re one who has to enjoy their pizza hot, there are multiple ways to go about reheating your slice.

Let’s get to it.

Cheese-Pizza-Stk-01

Microwave

The quickest, and laziest way to get that pizza piping hot is to throw it in the microwave for about 30 seconds. However, you’re gonna end up with a soggy crust that’s just underwhelming. Only use this as a last, desperate resort.

Toaster Oven

Eating-Pizza-Science

An upgrade from the microwave, for sure. Throw your pizza slices in the toaster oven and set it  for about ten minutes. Your crust should be crispy and your cheese slightly melted. We actually like to leave it a little longer so our slice is a tad well done, but to each their own.

Grill

If you have the time to spare, fire up the grill on low to medium heat and throw your pizza slices on top. You can either place it directly on, or lay down some aluminum foil. Close the grill and leave it alone for a few minutes. The pizza should be crispy and cheese runny, with a newfound smokiness to your bite.

Iron & Hair Dryer

If you’re on the road and setting up shop in a hotel room that’s devoid of microwaves, there’s still a way to get that crispy slice. You just have to get a little creative. Turn on the hotel’s iron and set your slice crust down so that it touches the surface of the iron.

Then, take your hairdryer and hold it about six inches from your slice. The iron will get the crust crispy while the hairdryer will get the cheese nice and gooey.

Just make sure to clean up after you’re done. Don’t want to iron your clothes for a business meeting and have it smell like pepperoni and anchovies now… or do you?

Skillet

Pizza-Binge

This is probably the best way to heat a pizza to get it as close to the original texture of how it came out of the pizza oven. First, heat up a non-stick skillet at medium to low heat and set your slice down for two minutes so that the crust gets crispy. Then, on low heat, take two drops of water and add it to the skillet away from your pizza. Cover your skillet and allow the water to create steam, melting the cheese.

This method, unlike the toaster oven, will get your bottom crust crispy while keeping the edges moist.

Categories
Products

Walmart’s Latest Kitchen Recall Is SHOCKING, Literally

Walmart-Griddle-Recall

If you recently purchased a griddle from Walmart, you might be a little shocked. Literally. Consumerist reports that the hypermarket chain is recalled 330,000 electric griddles that can possibly electrocute you.

Luckily, there haven’t been any reported injuries. However, the Consumer Product Safety Commission says that the heating element could crack letting water inside the unit. This creates a potential hazard once the griddle is plugged into an outlet.

This recall specifically pertains to the Rival electric griddles with XJ-1420 which can be found exclusively at Walmart stores. If you ended up buying one from a Walmart, or its online store between July-December 2015, you need to immediately unplug them and return it to a Walmart for your full refund.