Calling out a SmokeShop for not removing membrane...

[krj]

Exactly!!! Personal preference is what it's all about when it comes to food

Yes, personal preference is what it's about. Was the manager wrong to tell you the reason they don't? Not neccesarily, if that's the reason then at the end of the day that's a perfectly acceptable reason. But don't act like a temperamental toddler(throw it on the floor) and bash a restaurant because they choose not to prepare THEIR food the was you prefer it. I don't order a slab at a restaurant and get mad because they sauced the ribs even though I don't sauce mine. You went to that restaurant to eat their food, and that's what you were served.

 

[banderson7474]

This thread has turned ugly so I'm done after this post. The way I read it is the OP was actually complimenting this web site b/c he didn't know about no membrane until being in here and once he started cooking them that way, he liked it. And he was surprised that an established place doesn't remove it.

 

[flatbroke]

Chilli I can't get you jest here first you call some of us rookie ribbers then you compare us to Aaron Franklin??
I by no means think my personal preference makes me a rookie or anyone else theirs.

Warren

I think he may have been referencing the OP statement " but as soon as I saw that back skin, I wanted to throw it on the ground. Thanks to the whiskey I made it through the meal, then on the way out, I went to the server and then to the manager asking why they would make such a rookie move,"

 

[Thomas Watkins]

Oh no, I totally knocked everything over and drove my car through the place! lawlz My whimsical diction has enraged folks on this topic. For that I apologize! Nothing hit the floor cept a bunch of wet naps. I did some googling, apparently the internet is filled with this argument! But, the manager was cool about it, I was cool about it. Like i said, I ate those 20 dollar ribs. But I was just curious so I asked. I was also just curious if anyone else would have done what I did? I appreciate all the responses!

 

[bbqbrett]

I see I've stirred things up! Well, I guess we all have a preference. Next time I will be a bit more mindful! I've been cooking pork for sometime now, foil or banana leaves and a water/beer bowl works for me and they always turn out juicy!

I usually foil when I do pork but have never done banana leaves. Does that just keep them juicy and tender or does it add any additional type of flavor?

 

[flatbroke]

Oh no, I totally knocked everything over and drove my car through the place! lawlz My whimsical diction has enraged folks on this topic. For that I apologize! Nothing hit the floor cept a bunch of wet naps. I did some googling, apparently the internet is filled with this argument! But, the manager was cool about it, I was cool about it. Like i said, I ate those 20 dollar ribs. But I was just curious so I asked. I was also just curious if anyone else would have done what I did? I appreciate all the responses!

I wouldn't give yourself that much credit as I don't believe anyone to be upset over your post

 

[Thomas Watkins]

banana leaves are fantastic for imparting moisture and a sweet aromatic flavor. You can eat the leaves, but your guts may want to go on strike. I have wrapped lots of things in banana leaves. Whole fish, game bird, pig, lamb, and goat. Now that I think about it i've never done beef or bison that way. My grandma called it gods foil. You can pick up a bunch at an asian market like aldi's

 

[chilerelleno]

Chilli I can't get you jest here first you call some of us rookie ribbers then you compare us to Aaron Franklin??
I by no means think my personal preference makes me a rookie or anyone else theirs.

Warren

Warren, please see PM.

 

[chilerelleno]

This thread has turned ugly so I'm done after this post.

Strange, I see no ugliness, everyone is civil enough, ain't they?

 

[chilerelleno]

I think he may have been referencing the OP statement " but as soon as I saw that back skin, I wanted to throw it on the ground. Thanks to the whiskey I made it through the meal, then on the way out, I went to the server and then to the manager asking why they would make such a rookie move,"

You're correct.

 

[chilerelleno]

Thomas Watkins
I see no one enraged, or in any other way upset.
Just people speaking their mind on the topic that you posted.
Relax, have another whiskey, don't blow things out of proportion.

 

[chilerelleno]

But I was just curious so I asked. I was also just curious if anyone else would have done what I did? I appreciate all the responses!

Like pretty much everyone has said, it's all preference.
That BBQ joint prefers to save a little time as do many others.
They are not rookies, rookies don't stay in business.
I would have ate the ribs and not even worried about the membrane.
Not a second thought as long as they were tender juicy and flavorful.

If I have that strong of a preference on something, I make sure the waitstaff knows about it before the order goes to the kitchen.

 

[chilerelleno]

banana leaves are fantastic for imparting moisture and a sweet aromatic flavor. You can eat the leaves, but your guts may want to go on strike. I have wrapped lots of things in banana leaves. Whole fish, game bird, pig, lamb, and goat. Now that I think about it i've never done beef or bison that way. My grandma called it gods foil. You can pick up a bunch at an asian market like aldi's

Nanner leaves are great.
I've done pork and chicken in them and it turned out pretty dang good.
Had a food truck guy in Laredo Tx that used to do his tamales in banana leaves, yummy!

You would think that down here in the South we'd be able to find them readily.
Nope I got a search when I want some.

 

[SmokinAl]

I have about 70-80 banana trees on my property, if you guys need banana leaves just come on down & help me trim these darn trees. I have stacks of them every week!
Al

 

[chilerelleno]

If we only lived closer together it would be like once a month.
Oh man, think of the glorious pork!

 

[noboundaries]

There was a guy on TV who owned a famous BBQ restaurant; tall, slim guy, silver hair, wore glasses. I can't remember his name. The restaurant was in the South, in TN I believe. I want to say Memphis, but I just looked at my list of BBQ restaurants and nothing rang a bell. Did a Google image search, and BINGO. Craig Blondis of Central BBQ.

I distinctly remember him saying he did not remove the membrane because it kept moisture in the meat. Then he went on to say it cooks down paper thin and is easier to remove after the cook than before. He had one of those rotating smokers with the heat rising from the bottom.

I tried it in my WSM. Left the membrane on, toward the heat, and dang if he wasn't spot on. After the smoke, the membrane was like tissue paper. I haven't removed a membrane since.

 

[Jeff Wright]

Thanks for that info, Ray. I am going to try this the next ribs I cook. Just one of those chores in cooking them that, while not difficult, just seems annoying, LOL.

Hmmmm, maybe this weekend!!!

 

[chef jimmyj]

I never heard of removing the membrane until coming here 7 years ago. I grew up with Dad's ribs, BBQ and Chinese, and always ate the membrane when crisp and the meat pulls away easily if not. After joining SMF, I removed the membrane for a couple of cooks and saw no improvement to flavor but did notice the ribs were slightly less juicy. I don't remove it any more and never got a compliant from family, friends or my customers...To each his own...JJ

 

[mike243]

I have tried it many ways and just trim fat off and leave the membrane as it does help hold moisture imo,also I don't spritz to try to keep moisture in and on the meat.Also I don't foil unless I am taking the ribs some where else to eat as it can/will make them fall off the bone if you cook them to a good temps to eat right then.carry over temps can really ruin the pull or tug that some folks demand,as long as the flavor is good I aint complaining 1 bit.Heck I even like skin on chicken long as it aint rubber :)

 

[tropics]

Welcome to SMF hope to see some of your cooks posted
Richie