This doesn't really fit in any other category as it isn't really a question, but it does concern food and cooking and if anyone wants to say anything, or not, feel free
A while back I mentioned my neighbor getting a whiff of me searing some country style ribs on the grill. So after I was finished cooking them in my pressure cooker, I took him over a couple. He and his wife raved and said they would just bring me their ribs from now on (I had taken them some baby backs over Christmas that they liked, too). I said yeah, anytime.
Then last week I think it was, just for the heck of it I tried to see how many ribs I could cook in my PC. There was a topic on that I started. They came out great, but all the extra ribs apparently caused the cooking juice to rise in the cooker and they didn't have quite that texture
I was looking for when they cook above the liquid after a good sear.
So today over comes my neighbor with a "boatload" of country style ribs his wife had just boughten and told me to cook them when I get the chance.... whatever that means.... they weren't frozen, so I'm thinking "the chance" would be better sooner than later. I'm shootin' for Sunday, as he'll be home and I don't really want to get these going tomorrow. Reason being; I'll need to find an alternative cooking method for 3/4 of them. So tomorrow I will be trying my alternative cooking method that I haven't quite figured out yet
I'll thaw out a couple of my own that I just froze for the trial.
Sunday I will take what I can and cook them as before, well seasoned, seared, some kind of broth and BBQ sauce in the PC, but not as much liquid as last time. I think that batch will come out well enough, or at the least like they did last week, which was just fine.
The others I will have to cook based on tomorrow's ribs, which will kind of be a variance of that 2-2-1 method I used on some short ribs last winter, but shortened up some. I will season them like I do with the others and cook them over indirect with some hickory chips off to the side, but for just an hour. Then I will wrap them in foil with some Dr Pepper which seemed to work very well for the short ribs and cook for 1-1/2 hours, also indirect. Then uncover, sauce them up and put them over a flame to get a nice BBQ glaze on them and some color. That's what I'm starting with anyway. I may change things up come Sunday.
I just can't believe they gave me this many to cook. I don't mind and it'll be kinda fun, if they come out that is...., but it's a bit of a stretch from what I'm used to, especially because I can't cook them all the same way, the way they already had and liked. Not unless I buy 3-4 more pressure cookers
So my weekend is planned