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mjp28

NJ's Boneless or Country Style Ribs with Sauerkraut

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DieHardBrownsFan    1,402

If you're just an occasional griller you might get by with discount grills but if you cook all summer or more it pays to go for quality like Weber or others.

 

OH BTW we got two Weber grilling cookbooks as gifts the one was maybe the best information I've ever seen in one book, I'll have to dig it out, I think it was about 300 pages (+/-) on grilling almost anything.

 

.....I just Googled real quick and saw 15 Weber grilling books, I'll have to dig mine out. (And we have to get our friends to cool it with the cookbooks! But they love to eat here.)

 

I buy most all of my books used good to excellent condition on Amazon Prime. ;)

I bought a red weber kettle in Japan in 1980. When I left in 1982 I gave it too my father in law. His son (my brother in law) still has it and uses it.

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boo fagley    138

If you're just an occasional griller you might get by with discount grills but if you cook all summer or more it pays to go for quality like Weber or others.

 

OH BTW we got two Weber grilling cookbooks as gifts the one was maybe the best information I've ever seen in one book, I'll have to dig it out, I think it was about 300 pages (+/-) on grilling almost anything.

 

.....I just Googled real quick and saw 15 Weber grilling books, I'll have to dig mine out. (And we have to get our friends to cool it with the cookbooks! But they love to eat here.)

 

I buy most all of my books used good to excellent condition on Amazon Prime. ;)

 

I grill all year with Kingsford Charcoal.

 

I have a smokey Joe Weber for tailgating and camping. When I had an apartment and not much room, I made so many dinners for 4 - 5 people on that thing. Then, I have an 18" stand up Weber on wheels that I use at least a couple of times a week.

 

I am ready to upgrade to a smoker. I am looking on craigslist for used ones.

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mjp28    156

Thanks! Have to give it a try.

Hey the wife surprised me and brought home sauerkraut from the store, ooohhhh can't wait for my hot dogs and kraut.

 

BTW any of you guys ever eaten REAL homemade sauerkraut? My grandmother, a cook and best cook I've ever known, used to make it out of our garden and cure it in a big wooden barrel in our old house fruit cellar.

 

OMG was it tender and delicious never bitter, nothing like out of a can.

 

One drawback someone had to take the weight off of the submerged wooden lid, sleeves rolled all the way up and put your hands way down in the barrel to grab a head or two of the cabbage.....

 

.....WHEW STINK! Had to really scrub up afterwards but it was the most tender, delicious sauerkraut I've ever eaten. Sure miss those days.

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DieHardBrownsFan    1,402

My grandma on my fathers side made sarma, or pigs in blanket. Kind of a stuffed cabbage, Croatian style. I'm pretty sure it was all homemade.

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mjp28    156

My grandma on my fathers side made sarma, or pigs in blanket. Kind of a stuffed cabbage, Croatian style. I'm pretty sure it was all homemade.

Oh yeah like at the old hunkie churches with the little old Bubbas making stuffed cabbage or perogies, I liked the sauerkraut & potato mix with onions browned in butter and some sour cream on top.....oh man!

 

But REAL sauerkraut is a super good for you food, really it is.

 

All too many people still see sauerkraut as an unhealthy and in some cases even a ‘junk food’, mainly because it is often served with a hot dog. But this unsavory reputation has been changing in America and also in many other countries these past past several years. So what changed many people’s perception about sauerkraut, why has it become known as a very healthy food recently? Simple, it’s all about bacteria, beneficial bacteria to be more precise. Sauerkraut contains plenty of the lactobacillus bacteria, beneficial bacteria that improve the health and vitality of the small intestine in particular. Probiotic foods such as sauerkraut, yogurt, Kimchi and kefir are often recommended for people taking antibiotics, which indiscriminately destroy both the good as well as bad bacteria in the body, and the live-culture foods in particular can help restore healthy levels of the beneficial bacteria.

 

Did you know that sauerkraut isn’t just loaded with beneficial bacteria, it is also a really good source of fiber, and it contains a wealth of vitamins like C as well as K, minerals like iron, as well as potassium as well as trace elements like zinc. Sauerkraut was once made in quantity and stored in large wooden barrels on those tall old sailing ships in the 18th century. On long ocean voyages, sailors consumed sauerkraut to help prevent a disease known as scurvy, caused by a deficiency of vitamin C.

 

The other interesting feature worth knowing about sauerkraut is that because it is made using cabbage, it may help prevent breast and ovarian cancer by assisting in the proper metabolism of estradiol (E2), the strongest estrogen. I’ve found that the store-bought variety of sauerkraut can contain too much salt, another reason to make your own.

 

- See more at: http://ericbakker.com/sauerkraut/#sthash.PmNehH99.dpuf

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Westside Steve    1,722

I prefer a charcoal grill to a gas grill any day. Can't beat the flavor of charcoal.

True enough bud.

Unfortunately gas grills don't get hot enough for a nice Sear.

I bought the Joe Namath cooker, kind of like a commercial broiler that fires from the top and it does a steak like a mother fucker.

 

WSS

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mjp28    156

True enough bud.

Unfortunately gas grills don't get hot enough for a nice Sear.

I bought the Joe Namath cooker, kind of like a commercial broiler that fires from the top and it does a steak like a mother fucker.

WSS

True charcoal can be ideal but some gas grills are better than others, note some are ads, also check sites like CR:

 

https://www.google.com/m?source=android-launcher-widget&q=gas+grill+reviews

 

I still prefer them now and have for years now because we often grill-eat when my wife gets home from work or just when we feel like it including the dead of winter.

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DieHardBrownsFan    1,402

True enough bud.

Unfortunately gas grills don't get hot enough for a nice Sear.

I bought the Joe Namath cooker, kind of like a commercial broiler that fires from the top and it does a steak like a mother fucker.

 

WSS

I looked it up. looks good. But my Obammy bucks EBT card won't cover it.

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mjp28    156

If you're just an occasional griller you might get by with discount grills but if you cook all summer or more it pays to go for quality like Weber or others.

OH BTW we got two Weber grilling cookbooks as gifts the one was maybe the best information I've ever seen in one book, I'll have to dig it out, I think it was about 300 pages (+/-) on grilling almost anything.

.....I just Googled real quick and saw 15 Weber grilling books, I'll have to dig mine out. (And we have to get our friends to cool it with the cookbooks! But they love to eat here.)

I buy most all of my books used good to excellent condition on Amazon Prime. ;)

Oh I looked up my two original WEBER'S cookbooks, one big hardback and the same in a big heavy paperback c. 2005, WEBER'S REAL GRILLING by Jamie Purviance , 304 pages.

 

Good reading and cooking. :)

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mjp28    156

Oh talking with my wife on the kraut again, some people put brown sugar in it, some apples (why?) and others some other things like ketchup.....really?

I'm more on the traditional side with mine but I like my onions, cooked down of course, but no caraway seeds.

Now on pork roast and sauerkraut potatoes, carrots, onions are all good. :)

Anyone try out any sauerkraut dishes lately? I'm curious to know how they turned out.

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DieHardBrownsFan    1,402

Were having kielbasa (fresh/easter kielbasa) with saurkraut, pierogi's and some kind of vegetable tomorrow. First sear the kielbasa, the put in a baking dish with the drained and rinsed saurkraut with some kind of seasoning (not sure what she uses) bake until done.

 

Oh yea, onions are mixed with the kraut I know that for sure.

Edited by DieHardBrownsFan

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mjp28    156

Were having kielbasa (fresh/easter kielbasa) with saurkraut, pierogi's and some kind of vegetable tomorrow. First sear the kielbasa, the put in a baking dish with the drained and rinsed saurkraut with some kind of seasoning (not sure what she uses) bake until done.

 

Oh yea, onions are mixed with the kraut I know that for sure.

Sounds good! Yeah dutch ovens or layered into baking dishes are all good, just keep an eye on it when the sauerkraut gets very slightly brown on top and the keilbassi is really warmed through....ummmm!

 

Plus I love the leftovers, keilbassi or hot dogs on a big sausage bun with saurkraut, yellow mustard and a nice splash of Tabasco....oh yeah.

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mjp28    156

Oh we're having NY Strip steaks tonight on the grill, baked potatoes with sour cream and butter, grilled asparagus and I'll have a Sam Adams Boston Lager wife has wine. (steaks and asparagus on sale, potatoes basically "dirt" cheap)

The grilling life. :)

Oh we had some nice NY Strip yesterday (on sale!) but my favorites are rib eyes or porterhouse, baked potatoes, spinach doctored up by the wife and a Sam Adams Boston Lager....oh yeah.

 

Tomorrow is Easter dinner, a friend coming over. Hope you all enjoy your dinners too. ;)

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The Gipper    1,173

That's what it looks like I had in Kansas City just a couple of weeks ago. So, I don't know, more like a proper Kansas...err. or Missouri meal.

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The Gipper    1,173

A lot of people and states claim to have the best barbecue and fixings, now that would be an interesting tour!

 

Many down South but how about one from every state. https://www.thrillist.com/eat/nation/best-bbq-restaurants-in-the-usa

Joe's BBQ in Kansas City, Kansas, which is on this list, is where I just ate. I know I will be going through the Mattapan Mass area in a couple of months.

 

South Carolina likes their BBQ sauce with a mustard base.

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mjp28    156

Joe's BBQ in Kansas City, Kansas, which is on this list, is where I just ate. I know I will be going through the Mattapan Mass area in a couple of months.

 

South Carolina likes their BBQ sauce with a mustard base.

Geezzzz you're making me hungry for some good BBQ ribs and other fixin's. We generally do that on the grill in warmer weather -but- occasionally get carry out.

 

I also like those grilling shows on PBS many which show either backyard cooking or the real meals on the butcher paper with the works.

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mjp28    156

From the every state list......

 

OHIO

Mabel's BBQ (Address and Info)

CLEVELAND

The deal: There was a mixture of excitement and skepticism when it was announced that celeb chef and Cleveland institution Michael Symon was getting into the barbecue game repping "Cleveland-style" barbecue (is that a thing? We're not sure that's a thing?). But in the end, Symon knows his meat, and for an upscale-ish northern barbecue joint to win Texas barbecue authority and Ohio-native Daniel Vaughn's seal of approval, you know it's doing something right.

 

The move: So about that Cleveland style. Symon's not trying to create a barbecue tradition out of whole cloth here -- much is borrowed from the great American barbecue styles, with tweaks and wrinkles to provide just a little more of a Cleveland tie-in. Think Bertman's Ballpark Mustard in the brisket smoked over local apple and cherry woods, and pastrami spices on the intimidatingly large beef short ribs. You should sample some of both, and some of the sauerkraut that comes on the side. It works. This Cleveland 'cue thing just might work out.

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The Gipper    1,173

From the every state list......

 

OHIO

Mabel's BBQ (Address and Info)

CLEVELAND

The deal: There was a mixture of excitement and skepticism when it was announced that celeb chef and Cleveland institution Michael Symon was getting into the barbecue game repping "Cleveland-style" barbecue (is that a thing? We're not sure that's a thing?). But in the end, Symon knows his meat, and for an upscale-ish northern barbecue joint to win Texas barbecue authority and Ohio-native Daniel Vaughn's seal of approval, you know it's doing something right.

 

The move: So about that Cleveland style. Symon's not trying to create a barbecue tradition out of whole cloth here -- much is borrowed from the great American barbecue styles, with tweaks and wrinkles to provide just a little more of a Cleveland tie-in. Think Bertman's Ballpark Mustard in the brisket smoked over local apple and cherry woods, and pastrami spices on the intimidatingly large beef short ribs. You should sample some of both, and some of the sauerkraut that comes on the side. It works. This Cleveland 'cue thing just might work out.

It is right there next to Symon's other restarurant's on East 4th St.

https://www.google.com/maps/place/Mabel's+BBQ/@41.4986435,-81.6908498,19z/data=!4m5!3m4!1s0x0:0xb9c6d4551ffbb49d!8m2!3d41.498998!4d-81.690348

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mjp28    156

Joe's BBQ in Kansas City, Kansas, which is on this list, is where I just ate. I know I will be going through the Mattapan Mass area in a couple of months.

 

South Carolina likes their BBQ sauce with a mustard base.

Oh so how was Joe's? On your personal best list?

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The Gipper    1,173

Oh so how was Joe's? On your personal best list?

Super, yes. I just had some BBQ at a place here yesterday...and it was not so good. Tough, chewy meat. There are supposed to be much better places around here. (Akron/Canton)

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mjp28    156

BBQ should be fall off the bone tender.

 

And why generally better or the best ribs cost more, good meat cooked right.

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The Gipper    1,173

BBQ should be fall off the bone tender.

Yea, and this stuff was not. It was from a chain called Old Carolina.

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