- 25d 15h 10m
Not ruths, but maybe close enough?
Broiled Tomatoes with Parmesan are not only delicious but are easy to prepare with ingredients that we usually have on hand.
The bbq in Plano does in fact suck. The averages in Texas make sense because people who know what good bbq is are shitting on the mediocre places.Hey guys, make sure you get to Seattle for some killer BBQ
Just make sure you don't go to Texas
This list is so bad, Trip Advisor themselves had to personally disavow it
Smoked a pork shoulder and some beef ribs today. First time I've done the ribs, and I was very happy with the result. Did a batch of quick pickles and radishes to help with the richness of the meat, but those turned out way too salty. My ratios were off and I can't remember the last recipe I used that was more successful.
If anybody has one that they follow, I'd appreciate if you shared it
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Thank you, sir. I'll give my next batch a shot with this one. I think the last time I used apple cider vinegar, but this time we used Heinz tarragon vinegar. It's probably my favorite vinegar for just all purpose use for vinaigrettes and what have you. It's a malt vinegar so it's not near as acidic as other types. They stopped selling it at our grocery store and I ended up ordering four gallons off of Amazon for 30 bucks.I make pickles a lot, and I want to say the base I use is
1/2 cup water
1/2 cup of white vinegar
1/2 tablespoon kosher salt/pickling salt
1/2 to 1 tsp of white sugar
1 tsp peppercorns
1/2 tsp mustard seed
2 gloves garlic, smashed
3-ish Kirby Cucumbers
heat it to dissolve the salt and sugar, pour over the cucumbers/vegetables, let it come to room temp uncovered, put in the fridge for 8-24 hours, eat.
and then play with it from there (i usually add celery and coriander seed as well to basic garlic pickles). Sometimes I put in Dill and red pepper flake. I almost always toss in one Jalapeno sliced into coins. Recently I made some carrots this way with gochugaru pepper and honey instead of white sugar. You can probably up the salt safely to 1 to 1/5 tablespoons if youre using Kosher. The last batch i made I diced half a shallot and added oregano and a tablespoon of the gochugaru pepper and used rice wine vinegar, turned out pretty well.
The base is really the water, vinegar, salt and sweetener. You can choose your own adventure with the vinegar, depending on the vegetable or other spices you are adding. I put mustard seed in pretty much everything as it imparts roughly 0 mustard flavor, but keeps things crispy and a little bit of the heat you would find in a good ground mustard. I think most recipes keep the salt and sugar relatively balanced as a baseline, but I always like it more of a 60/40 in favor of the salt rather than a 1:1 (although I found I reverse my ratio when pickling onions/radishes/other things that are pretty strong on their own and want more sugar)