Boycott Boiled Meat

Since launching the number of visitors has been rapidly increasing week by week, month by month. With 1,000’s of visitors per week I figured this might be the perfect place to get things off my chest, air things out, or even go on a rant. So let’s stir up a little dust and flip a desk or two as I kick off the latest campaign to Boycott Boiled Meat.

First, I’ll start with a confession: I love to cook! Not just some sloppy Joe’s or a modified grilled cheese sandwich. Oh no my friends that would be too easy. I’m talking about food that takes days to prepare and minutes to devour. I use proprietary spice rubs, special brines, secret sauces, and closely guarded recipes to bake breads, pizzas, pastas, smoked meats, bbq, and the list goes on. Most importantly, I cook all my meats as nature intended: Slow & Low. I pay all the attention to the details hoping to create something so special and so delicious it gets people talking and brings them back. This is why I care not only about what is being prepared but how it is prepared.

Boiling meat is the best way to ruin what could have been a great meal. Dropping meat into boiling water boils all the fats and flavors out of the meat. All you are left with is an inedible piece of what used to be a happy furry little animal. That animal may have had a greater purpose on Earth rather than meeting it’s demise and end up in pot of boiling water. Boiling chicken breasts, baby back ribs, or any meat gives you rubbery, tasteless meat that will probably end up in the trash. Now I’m not an animal activist but ruining perfectly good meat is just senseless mass murder of happy furry little animals.

Cooking is a necessity that has become my passion. It’s not enough for me use a huge gas range and 3 ovens when cooking. A short walk into my backyard reveals a wood smoker and bbq pit right next to the garden. You might say I’ve gone too far down the rabbit’s hole but there is something truly gratifying about creating delicious food. I believe that the techniques used for food preparation should be given as much care as where the food originated. Allow the food to let you know how it wants to be cooked and don’t try to get your food to submit. The road to great food is a long one with a few bumps along the way but it’s the destination that matters most. Destination, happy taste buds!

And now to let you in on a little known secret about how your favorite restaurant prepares “smoked” meat. Menu items such as “smoked” meats in particular are the recipients of the greatest injustice. Boiling the meat helps restaurants cut the cook time to 1/4 of the actual time it would take to properly smoke meat. Here’s how your favorite smoked ribs are prepared at most restaurants.

Restaurant style smoked ribs.
Prep time: 5 minutes  Cook time: 2 hours

  1. Bring water and spices to a boil, add ribs, and let simmer for 1 hour.
  2. Bake ribs in the oven for 40 minutes at 375 degrees.
  3. Place ribs on a bbq grill for 20 minutes and mop the ribs with a generous amount of bbq sauce.

The proper way to smoke ribs.
Prep time: 8.5 hours  Cook time: 7.5 hours

  1. Remove membrane, rinse, and pat dry.
  2. Apply a generous amount of dry rub to both sides.
  3. Store in fridge for at least 8 hours.
  4. Soak hickory or mesquite wood for 1 hour.
  5. Place uncovered ribs in a smoker for 2 hours at 250 degrees.
  6. Remove ribs, add 6-8ozs of apple juice, wrap in heavy duty tin foil, and place ribs back into the smoker for 3 hours.
  7. Replace burnt hickory or mesquite with new wood after 3.75 hours.
  8. Remove ribs from smoker, remove tin foil from ribs, place ribs into the smoker for 2 more hours.
  9. Grab a beer and start eating, you’re finished!

Why on God’s green earth anyone would boil meat and then serve to their guests I will never know. I guess it’s a matter of mass production vs mass happiness but we have the option to demand better!

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