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Derrick Riches

New Year's Eve

By December 29, 2013

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Almost all holiday's end up centered around a meal. New Year's Eve is one holiday that can be hard to cook for. If you give your guests a big meal they just might end up too tired to go on. After all, nothing puts you to sleep faster than a big holiday dinner. Of course, you could prepare a late, late dinner and plan on finishing it up in time to count down to the New Year. If you want to follow the Russian tradition, serve some pickled vegetables until midnight and then start rolling out a long, multi-coursed meal that will keep your guests partying until sunrise.

Try something new for New Year's Eve

Comments

December 28, 2009 at 12:52 pm
(1) Richard says:

Derrick,

When cooking pork ribs do you have to brine them first? I purchased a smoker and them seen to sugegst in the manual to presoak everything in a brine solution.

Thanks

January 18, 2012 at 8:46 pm
(2) John says:

Richard, I don’t brine ribs.
I see no advantage to it. It is used to induce moisture into lean cuts of meat. Poultry breasts, loins, etc.
Apply your favorite rub and smoke away at 225-250 F.
A good way to start, is the 3-2-1 method.
1st – 3 hours – Rubbed and on the smoker.
2nd – 2 hours – Wrap in HD foil and add any extra flavors that you want. ie. honey, butter, etc.
3rd – 1 hour – Remove foil. Baste with a glaze every 15 minutes until they pass the bend test.
The above times are approximate and are for full spares.
St. Louis Trims and Baby Backs will take less time. (1-2 hours less)
Good luck. There are lots of great forums on the web, check ‘em out.
I belong to several of them. thesmokering.com is my favorite.
“Jarhead”

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