ATTN: any other chefs who might read this

[Jasper]

That's essentially what I meant.

[Jenne]

Sounds like it's similar to what we do to babyback ribs before they go on the grill.  Though we just boil them outright, but it's to tenderize them and marinate them at the same time.  We never have any left, so I know they are a crowd pleaser.

psst
try braising them

Hm, I think we did a variation on braising once, didn't turn out as good...but then we change it up so often, I disremember each time how we did it the last time.

[East Coast Hustle]

I usually simmer in seasoned and lightly salted water.

TITCM.

always simmer, NEVER boil.

[Adios]

I smoked a rack of ribs yesterday in pure mesquite wood with very little seasoning. It of course took several hours at 210 degrees but OMG what a flavor. The mesquite totally infused the meat and it was moist throughout. I'm drooling just thinking about it.

[Sir Squid Diddimus]

mmmmmmmmm

i likes my smoked meeetz

[Mesozoic Mister Nigel]

Smoked pork ribs are pretty much my idea of heaven.

[Adios]

Smoking a pork tenderloin today.

[Mesozoic Mister Nigel]

I just smoked an ordinary top sirloin and it is AMAZING. I don't know if I can go back to grilled steak after this.

[hooplala]

I just smoked a bowl - it was FABOO!

[Sir Squid Diddimus]

now i want a cigarette

[ñͤͣ̄ͦ̌̑͗͊͛͂͗ ̸̨̨̣̺̼̣̜͙͈͕̮̊̈́̈͂͛̽͊ͭ̓͆ͅé ̰̓̓́ͯ́́͞]

The only way I know how to cook meat well, is by cutting it thin and broiling it.

BROILING > BOILING.

[East Coast Hustle]

do you mean to say that that is an enjoyable way to cook meat or that you are cooking it "well done"?

[ñͤͣ̄ͦ̌̑͗͊͛͂͗ ̸̨̨̣̺̼̣̜͙͈͕̮̊̈́̈͂͛̽͊ͭ̓͆ͅé ̰̓̓́ͯ́́͞]

do you mean to say that that is an enjoyable way to cook meat or that you are cooking it "well done"?

the former

[East Coast Hustle]

ahh.  In that case, try not cutting it thin, broiling it under wicked high heat long enough to sear the outside, and then finishing in a 450 degree oven to desired done-ness. If the steak is about 1.5 inches thick, should take you about 3 minutes to get to mid-rare, 5 minutes to medium, and if you like it more done than that you should just eat your shoes.

[ñͤͣ̄ͦ̌̑͗͊͛͂͗ ̸̨̨̣̺̼̣̜͙͈͕̮̊̈́̈͂͛̽͊ͭ̓͆ͅé ̰̓̓́ͯ́́͞]

ahh.  In that case, try not cutting it thin, broiling it under wicked high heat long enough to sear the outside, and then finishing in a 450 degree oven to desired done-ness. If the steak is about 1.5 inches thick, should take you about 3 minutes to get to mid-rare, 5 minutes to medium, and if you like it more done than that you should just eat your shoes.

Yeah, I prefer my meats on the rare side.

I'll give this a go.