SC - roasting and boiling

[Elaine Koogler]

We have found that BBQ'd ribs come out better and don't burn quite so badly if
they are parboiled as well.  In fact, Phillip (my lord) has a dynamite Chinese
BBQ ribs recipe that I'll post as soon as I can find it!  It takes a couple of
days, but is worth every minute!

Kiri

LrdRas at aol.com wrote:

> In a message dated 4/29/00 9:56:31 AM Eastern Daylight Time, cjvt at hotmail.com
> writes:
>
> << parboiling then roasting might well ensure
>  that the meat is more thoroughly cooked on the inside before the outside
>  blackens.
>   >>
>
> Parboiling before roasting assures that the meat will be cooked thoroughly,
> removes excess salt from preserved meats, removes excessive fat and if done
> properly, tenderizes the flesh.
>
> Although this combination is not much used today, it is still to be found in
> modern recipes which correctly specify how whole preserved hams are to be
> cooked, as well as game recipes such as those involving squirrels and
> rabbits. Chicken BBQ recipes often recommend parboiling before the chicken is
> put on the grill as do various fried chicken recipes. Those modern recipes
> that do not are usually intended for those who are time limited or else the
> meats have been put in a marinade which serves the same function of
> precooking and firming the flesh as does parboiling.
>
> I experimented a few years leaving out the multiple stages in period recipes
> that were recommended. The results were very much inferior to those obtained
> by following the recipes suggestions. I think that the ultimate answer as to
> why boiling, roasting and frying occur in the same recipe is a matter of
> superior flavor in the finished dish.
>
> Given Chiquart's recommendations for the appropriate kitchen equipment needed
> for a feast, I seriously doubt that the lack of pots would have been a
> significant factor.
>
> Ras
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