or Connect
New Posts  All Forums:Forum Nav:

Big Fat Question

post #1 of 6
Thread Starter 
Yes, this is a question about fat.

Before I roast a duck, I will steam it in a pressure cooker to render a lot of the excess fat. Before I braise short ribs, I'll roast them for an hour or so to (again) render excess fat. When making pork hocks, or pork belly, I'll roast after braising. All of these methods work well.

How interchangeable are each of these techniques? I thought I might try steaming pork or beef and see how that goes. (BTW - I'm not thinking of roasting a duck twice!) I just thought if steaming was as effective as other methods I'd have more options when it comes to these high fat cuts of meat. I think bone structure/lack of bones may be a factor in meats staying in one piece. (ex. Would pieces of pork belly fall apart after steaming? Would short ribs fall off the bone too soon?)

Anyhow, can I steam pork & beef prior to "cooking" it with good results?

All input appreciated.
Thanks in advance-
post #2 of 6
You can steam pork and beef but you have to be careful how long you do it. if you steam ribs to long they will fall off the bone and make it hard to move them. I worked at a Cafe in the Google Campus and we would steam pork ribs at 300 for about an hour and finish them off on the grill. As far as you mixing techniques it all about what works for you. Dont limit yourself to what others say trial and error works for me. So get in there and cook and let me know how things work out.
post #3 of 6
Steaming or boiling ribs is heresy :lol: 3-4 hours in the wood fired pit is the only way to go!
post #4 of 6
When it comes to pork ribs I've tried a zillion different ways of preparation. But only one works for me. It may be controversial but I season with salt/pepper, oregano and olive oil, and immediately grill them with the cover on the outdoor grill (on low fire on wet hickory chips so basically smoking them.) It takes about 20 minutes and they're done, then drizzle with lemon juice. They're not as tender as most people seem to prefer, but I'm Greek and we're don't WANT meat falling off the bone. Any excuse to continue sucking on it!

Boiling ribs or any meat releases a flavor that my palette does not agree easily with.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #5 of 6
Thread Starter 
Yeah, I don't think I'd boil pork ribs either. That's not really the sort of cut I was referring to, though. Pork ribs (spare ribs, baby backs) all have a tolerable amount of fat on them for eating, so I'd BBQ those things low and slow, after a good long bath in a cider-based marinade & a dry rub. Or there are a number of tasty ways to do them, all without boiling. Then again, If I had to do them en masse (like chef creator) I guess steaming is a good way to go. And he's talking about steaming, not boiling.
I was thinking about cuts that have such an abundance of fat on them that you HAVE to do something, like beef short ribs & pork belly. Even I can't eat fat at a 50-50 meat/fat ratio. (That's what it looks like, at least). Would pork belly fall apart for lack of bone structure? Would short ribs fall off the bone before braising? That might not even be so bad.
I wouldn't ever boil either of those cuts. I'm talking about steaming. Not boiling. The way I steam the ducks is in a pressure cooker, and the ducks are suspended with a perforated tray above the water.
I should have been more specific in my original post.
Thanks for all of your input.
post #6 of 6
I do beef chuck ribs in the big BBQ pit all the time. After a long slow cook most of the fat renders out.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking