Team Sergeant's Baby Back Ribs - Page 4

Auditor · 06-27-2009, 15:42

TS, please share the grilled wings recipe!

**Team Sergeant** · 06-27-2009, 16:18

Quote:

Originally Posted by Auditor

TS, please share the grilled wings recipe!

Roger, will do.
(remind me)...

TS

TrapLine · 06-28-2009, 07:26

Thank you Team Sergeant for sharing this recipe. I think the visuals will show room for improvement; however, the taste test was passed with rave reviews. They were easily the best ribs I have had, and my wife was really happy

.

Sdiver · 06-28-2009, 08:44

Quote:

Originally Posted by greenberetTFS

Penn.

That shouldn't surprise anyone,that's why he's our Team Sergeant...

Big Teddy

Even the Sergeant Major listens to the Team Sergeant.....when it comes to ribs.

Trapline:

Those look great.

echoes · 06-28-2009, 14:13

Quote:

Originally Posted by Sdiver

Even the Sergeant Major listens to the Team Sergeant.....when it comes to ribs.

TS Sir,

I believe you should apply for this show!!! Top Chef Masters! Give them a little TS schooling!

http://www.bravotv.com/top-chef-masters/

And here is the link to the Masters Bios'! You, Sir would kick it outta the park, IMVHO!

http://www.bravotv.com/top-chef-mast...p-chef-masters

Go For it!!!

Holly

TrapLine · 05-29-2010, 11:35

We are preparing for the second launch of the Team Sergeant's Baby Back Ribs. Heat controls are currently set at 180 degrees. Preparations for stage two cooking will take place at 16:45 CST with the grill set to medium and the beer chilled to approx. 32 degrees.

**Team Sergeant** · 05-30-2010, 08:27

Quote:

Originally Posted by TrapLine

We are preparing for the second launch of the Team Sergeant's Baby Back Ribs. Heat controls are currently set at 180 degrees. Preparations for stage two cooking will take place at 16:45 CST with the grill set to medium and the beer chilled to approx. 32 degrees.

Just a heads up, Kraft changed their Honey BBQ sauce after I first wrote/started this thread. It's not as "sticky" as it used to be, I think they have reduced the sugar content. I'd add a bit of honey to the sauce for better caramelization.

**Team Sergeant** · 05-30-2010, 08:46

Quote:

Originally Posted by Auditor

TS, please share the grilled wings recipe!

The wings are prepared almost the same way as the ribs. I take a cookie sheet and place some tinfoil on it and load it up with wings and season and brush BBQ sauce on them. This is an important step because if you don't brush them lightly with BBQ sauce when you begin to grill/burn them the sauce you add while they're on the grill will not stick to them.
I place them in the over at 250 for about an hour or two or three, it depends on how many wings you're doing. This does a couple of things; one it renders a lot of fat from the wings and two, gently cooks them so when you throw them on the grill you need not worry if they are done. (When you take them out of the oven the sheet tray will be full of "HOT Liquid" do not spill it!)
Turn up the grill and get your "mise en place" ready, more BBQ sauce, beer, radio everything cause you're not going to leave the grill while they are cooking. Take them out of the oven and bring to the HOT grill. Place them all on the grill the same side up. (This way you'll know who got turned and who didn't.) Get them hot and slightly burn and then start adding more sauce, turn and coat, burn a bit and turn and coat. I keep turning and coating until they are heavily caramelized and have a good "burn" on them. Done right the wings will be "crispy" on the outside and moist and tender on the inside.
Don't walk away from your grill for even a second as the sauce will drip and burn very quickly, when it does move that wing to another section of the grill while it's flaming. Always keep a portion of your grill set aside as an indirect heat area to place them as they finish. Do not over coat so much so all the sauce just drips off, coat and turn, burn, turn and coat again. Enjoy. (I'll be making these tomorrow!)

TrapLine · 05-30-2010, 12:15

Quote:

Originally Posted by Team Sergeant

Just a heads up, Kraft changed their Honey BBQ sauce after I first wrote/started this thread. It's not as "sticky" as it used to be, I think they have reduced the sugar content. I'd add a bit of honey to the sauce for better caramelization.

I added a bit of Famous Dave's Sweet and Zesty to the Kraft to try and add some zing, but will definitely mix in the honey on the next go around. The ribs bring a smile to everyone I have shared them with. Thanks for sharing the recipe for the wings, I will be giving that a try soon.

I have yet to learn how to express in the proper words the gratitude I feel on Memorial Day, so I will say THANK YOU and enjoy the wings.

Auditor · 05-30-2010, 18:08

Quote:

Originally Posted by Team Sergeant

The wings are prepared almost the same way as the ribs. I take a cookie sheet and place some tinfoil on it and load it up with wings and season and brush BBQ sauce on them. This is an important step because if you don't brush them lightly with BBQ sauce when you begin to grill/burn them the sauce you add while they're on the grill will not stick to them.
I place them in the over at 250 for about an hour or two or three, it depends on how many wings you're doing. This does a couple of things; one it renders a lot of fat from the wings and two, gently cooks them so when you throw them on the grill you need not worry if they are done. (When you take them out of the oven the sheet tray will be full of "HOT Liquid" do not spill it!)
Turn up the grill and get your "mise en place" ready, more BBQ sauce, beer, radio everything cause you're not going to leave the grill while they are cooking. Take them out of the oven and bring to the HOT grill. Place them all on the grill the same side up. (This way you'll know who got turned and who didn't.) Get them hot and slightly burn and then start adding more sauce, turn and coat, burn a bit and turn and coat. I keep turning and coating until they are heavily caramelized and have a good "burn" on them. Done right the wings will be "crispy" on the outside and moist and tender on the inside.
Don't walk away from your grill for even a second as the sauce will drip and burn very quickly, when it does move that wing to another section of the grill while it's flaming. Always keep a portion of your grill set aside as an indirect heat area to place them as they finish. Do not over coat so much so all the sauce just drips off, coat and turn, burn, turn and coat again. Enjoy. (I'll be making these tomorrow!)

Okay....you have powers that cannot be explained. No kidding, I just got back from the store with a package of wings, logged on, and read this thread. The Franks Red Hot will have to wait until another day

TrapLine · 09-12-2010, 12:53

Quote:

Originally Posted by Team Sergeant

Just a heads up, Kraft changed their Honey BBQ sauce after I first wrote/started this thread. It's not as "sticky" as it used to be, I think they have reduced the sugar content. I'd add a bit of honey to the sauce for better caramelization.

It seems I am always reviving this thread, but it has become a go-to for me because of the great reviews. I had both the wife's parents and mine over last night for the ribs and it seems they get a little better each time. I added some honey to the sauce and it did add a bit of stickiness which seemed to add to the "burn." I also was a little more liberal (I hate to even say those words) with the Tabasco, adding some more heat to the sweet.

I am still trying to get the lessons from the shooting thread though my thick skull, they do not seem to take as well as the grilling lessons

.

**Team Sergeant** · 09-12-2010, 13:53

Quote:

Originally Posted by TrapLine

It seems I am always reviving this thread, but it has become a go-to for me because of the great reviews. I had both the wife's parents and mine over last night for the ribs and it seems they get a little better each time. I added some honey to the sauce and it did add a bit of stickiness which seemed to add to the "burn." I also was a little more liberal (I hate to even say those words) with the Tabasco, adding some more heat to the sweet.

I am still trying to get the lessons from the shooting thread though my think skull, they do not seem to take as well as the grilling lessons

.

I have taught an individual with no prior weapons or pistol knowledge and within one hour on the range had this individual shooting hole through holes...... I do believe I can teach anyone to do this, but those with "knowledge" tend to refuse to "let go" of past training......

The rib technique is harder to learn than shooting holes through holes...

TrapLine · 09-12-2010, 14:05

Quote:

Originally Posted by Team Sergeant

The rib technique is harder to learn than shooting holes through holes...

Then there is hope.

azmg · 09-12-2010, 14:40

Given the rave reviews I may have to give this recipe a try. Are there any suggested changes if one is using large beef ribs?

**Team Sergeant** · 09-12-2010, 19:08

Quote:

Originally Posted by azmg

Given the rave reviews I may have to give this recipe a try. Are there any suggested changes if one is using large beef ribs?

I would think as a beef rib a bit longer cooking may be required.