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EGGARY

Bobby Flay and Ribs

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Posted

This morning I saw BBQ Addiction with Bobby Flay.  He was making Spare Ribs on a BGE.  He used a pan of water that he put over the charcoal and then used the Plate Setter.  Then the grill.  He was looking for steam to help cook the ribs.  I know that with the KK and any Kamado, there is no need for a water as there is enough moisture inside the KK/Kamado.  Am I missing something ?  Would it help using a pan of water ?  

 

Always looking for ideas.

 

Thanks.

 

Gary

Posted

EGGARY - you didn't miss anything.  Saw that episode and I couldn't believe what I saw.  Flay thinks that kamados are just like any other grill.  As Rob said, he is not an expert BBQ guy by any stretch.

Posted

What CC and 5698k said and my own 2 cents:  I think most people, outside of true BBQ enthusiasts, aka "the masses" like their ribs fall off the bone tender rather than a product with proper texture (I'm married to one ;)).  And steaming the ribs speeds up the process as well making the process easier and less failure prone.  Lastly I think he's playing to his audience.  

Posted

And to think that back in the day, I used to watch Grillin' & Chillin' religiously! Now, he's more a cult of personality than chef (IMO).

Yeah, tony! I remember that show. What ever happened to the Good Ole Boy in the overalls that was on that show with Flay? I think his name was Jack. He was pretty entertaining as not bad on a grill as I remember. Benn a long time since that show.

Posted

Yeah, he was the more entertaining of the 2 and he like to cook on charcoal, while Flay was the gas burner! Kinda told yah the whole story right there!

Posted

One thing I’ve been very impressed with Smaug is how much moisture is retained when cooking. During a cook I’ll lift the lid to do something or other, and I’ll feel the warm moist air coming out of the grill. I’m talking fog-my-glasses-up levels of moisture.

 

I have a hard time believing a water pan would be of any additional benefit in a KK grill.

  • Like 2
Posted

I agree, completely unnecessary. Moisture retention is the best part of KK cooking. I swear it makes better roast chicken than any standard oven. 

  • Like 2

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