foiling armatics?

jond36

Meat Mopper

Original poster

Dec 27, 2012

228

27

SOCAL

• May 1, 2014

• #1

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

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• May 1, 2014

• #2

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

 

deansomers

Smoke Blower

Sep 23, 2013

99

11

Connecticut

• May 1, 2014

• #3

Please post ur results if u try it out

 

jond36

Meat Mopper

Original poster

Thread starter

Dec 27, 2012

228

27

SOCAL

• May 1, 2014

• #4

Will do. Trial run through the smoker tomorrow.

 

paulharding

Fire Starter

Apr 13, 2014

32

10

• May 1, 2014

• #5

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

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• May 2, 2014

• #6

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

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• May 2, 2014

• #7

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.

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• May 2, 2014

• #8

Mdboatbum said:

 
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.

Click to expand...

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

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• May 2, 2014

• #9

Carrots will add some sweetness to the mix.

 

jond36

Meat Mopper

Original poster

Thread starter

Dec 27, 2012

228

27

SOCAL

• May 2, 2014

• #10

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.

 

Last edited: May 2, 2014