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A guy at the Memphis in May contest said my ribs were 'too perfect'
He told me to mess them up a bit before saucing so the bark could really grab on. Anyone else get a piece of advice that flipped your method around like that?
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jake_martin1625d ago
Ever think about how much we try to make food look neat when it's supposed to be messy? That guy's onto something. I used to get my grill marks just right on steaks, but then a friend said the best char comes from pressing it down on the hot spots, making it look a little ugly. Same with burgers. A smooth patty doesn't sear as well as one with some cracks and craggy bits. It's like the flavor needs a rough surface to hold onto.
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the_richard25d ago
Totally agree, it's why I never flip my burgers more than once... let those rough edges get dark and crispy.
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