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foiling armatics?

post #1 of 10
Thread Starter 
I was contemplating adding aromatics and some other veggies to my rib foiling process. The thought came to me when i was about to make some brown sugar and whiskey carrots. Light bulb! Why not just throw the carrots in the syrup goodness under ribs in the foil. A "rib - roast" if you will. :P

I tried to research this, but was unable to locate any threads. Thoughts?

-Jon
post #2 of 10

Try it and let us know. We might all learn something. :icon_smile:

post #3 of 10

Please post ur results if u try it out

post #4 of 10
Thread Starter 
Will do. Trial run through the smoker tomorrow.
post #5 of 10

I am interested in the outcome of your tests as well. Thank you.

post #6 of 10

Best part of cooking, there aren't any rules.

post #7 of 10

Sure it'll work. I don't know how much benefit the ribs will get from the carrots, however. They don't really provide a lot of flavor or aroma. Onions, garlic and herbs might bring quite a bit of flavor though. Whenever I oven braise pot roast or brisket, I always add onions and herbs to the braising liquid, as well as potatoes, parsnips and carrots. The latter 3 are just because I want them with the meal, I don't think they do anything for the meat.

post #8 of 10
Quote:
Originally Posted by Mdboatbum View Post
 

Sure it'll work. I don't know how much benefit the ribs will get from the carrots, however. They don't really provide a lot of flavor or aroma. Onions, garlic and herbs might bring quite a bit of flavor though. Whenever I oven braise pot roast or brisket, I always add onions and herbs to the braising liquid, as well as potatoes, parsnips and carrots. The latter 3 are just because I want them with the meal, I don't think they do anything for the meat.

 

 

Agreed, carrots are usually along for the ride as a side dish

post #9 of 10

Carrots will add some sweetness to the mix.

post #10 of 10
Thread Starter 
Done. Ugh... well lets just say i wouldn't do it again. The carrots absorbed tons of alcohol. I mean a ton. It tasted the same as if i was drinking straight whiskey. The foil is probably fairly air tight and I presume it kept all the booze in. The sauce/syrup tasted great but for some reason the carrots tasted so wrong on so many levels.

Oh well. Ribs were great.
Edited by jond36 - 5/2/14 at 5:16pm
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