M38A1
01-08-2007, 01:16 PM
Sad to see the strawberry rhubarb jalapeno going away after this weekends rib cook.
As an experiment, I cooked up three racks of spares on Trinity yesterday. All three started with a base of "Wild". One was left with "Wild" only, the next was glazed with the strawberry-rhubard jalapeno, and the third was glazed with a Fischer-Weise mango ginger habanaro. All three cooked the same for 7.25 hours at 225*F and were moist and flavorful. Glazing was done for 60 minutes on the two racks.
RSTCSO, Don_Tortillia and myself each started with the "Wild" only, then moved to the strawberry-rhubard, then finished with the mango ginger. Two of the three opted for strawberry-rhubarb with one going for the mango ginger. We all agreed the base rib was good, but the glaze just made it 'mo better.
Then, we invited 3 other people to come over. Each started with a "Wild" only, then moved to the strawberry-rhubarb, and finished with the mango ginger. Of those three, two agreed the strawberry was the better of the three with one again leaning towards the mango ginger but favoring the strawberry-rhubarb so I still gave it to the mango ginger 'cause it wasn't 100%.
Sad to see it going, but we had three 'experienced' rib cook/eaters as well as three outside guests who had never eaten our cooking and the strawberry rhubard jalapeno seems to have been the better based on observations.
I'm just glad Craig is willing to still make it up in small batches.
As an experiment, I cooked up three racks of spares on Trinity yesterday. All three started with a base of "Wild". One was left with "Wild" only, the next was glazed with the strawberry-rhubard jalapeno, and the third was glazed with a Fischer-Weise mango ginger habanaro. All three cooked the same for 7.25 hours at 225*F and were moist and flavorful. Glazing was done for 60 minutes on the two racks.
RSTCSO, Don_Tortillia and myself each started with the "Wild" only, then moved to the strawberry-rhubard, then finished with the mango ginger. Two of the three opted for strawberry-rhubarb with one going for the mango ginger. We all agreed the base rib was good, but the glaze just made it 'mo better.
Then, we invited 3 other people to come over. Each started with a "Wild" only, then moved to the strawberry-rhubarb, and finished with the mango ginger. Of those three, two agreed the strawberry was the better of the three with one again leaning towards the mango ginger but favoring the strawberry-rhubarb so I still gave it to the mango ginger 'cause it wasn't 100%.
Sad to see it going, but we had three 'experienced' rib cook/eaters as well as three outside guests who had never eaten our cooking and the strawberry rhubard jalapeno seems to have been the better based on observations.
I'm just glad Craig is willing to still make it up in small batches.