Hello everyone! Welcome back to another episode of Uncle Bill’s Kitchen. This week I will share my secret recipe for how to make grilled ribs. The 3 2 1 method!

Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world.

They can be roasted, grilled, fried, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).

Pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. This oversupply of ribs meant if you lived in an area where hogs we being packed or processed you could often find ribs at zero or low cost. Barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration. Before refrigerated transport Barbeque Pork ribs would only be consumed as part of a whole “Pig Roast” where a whole pig was often barbequed in a pit.

In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10–12 hours creates a tender finished product.

Happy Cooking,
UB

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One of my favorite pieces of meat is the Porterhouse Steak. But since we are on a budget, let’s get the next best thing, a T-Bone steak! Today, I want to show you how I reverse sear my t bone steak on a Weber Kettle Grill!

In reverse searing, the order of cooking is inverted. First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. This technique is typically recommended for thicker pieces of meat, 1–1 1/2 inches or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.

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Happy Cooking,
UB

#reversesearing #weberkettle #grill #unclebillskitchen #outdoorcooking

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.

Dishes similar to tandoori chicken may have existed during the Harappan civilization. According to eminent archeologist and vice-chancellor of Deccan College Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in the Harappan civilization and dates back to 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of chicken bones with char marks have also been unearthed. Harappan houses had keyhole ovens with central pillars which was used for roasting meats and baking breads. Sushruta Samhita records meat being cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices. According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.

Tandoori chicken as a dish originated in the Punjab before the independence of partition of India. In the late 1940s, tandoori chicken was popularized at Moti Mahal in the locality of Daryaganj in New Delhi by Kundan Lal Jaggi and Kundan Lal Gujral, who were Punjabi Hindus as well as the founders of the Moti Mahal restaurant. Mokha Singh had founded the restaurant in the Peshawar area of British India, which is now a part of neighboring Pakistan.

In the United States, tandoori chicken began appearing on menus by the 1960s. Jacqueline Kennedy was reported to have eaten “chicken tandoori” on a flight from Rome to Bombay in 1962. A recipe for tandoori chicken was printed in the Los Angeles Times in 1963, for “the hostess in search of a fresh idea for a party dinner”; a similar recipe was featured in the same newspaper in 1964.

Marinade Ingredients:
1 1/2 cups plain yoghurt (full fat best)
2 tbsp. oil (any)
1 1/2 tbsp. lemon juice
2 tsp ginger , grated
5 garlic cloves , minced
3 tsp garam masala spice mix
1.5 tbsp. Kashmiri chili powder (If available)
1 tsp turmeric powder
2 tsp cumin
2 1/2 tsp coriander powder
1/2 tsp chili powder, adjust to taste (pure, not US chili)
1 tsp salt