Bar-A-BBQ Spare Ribs & Turkey - TAKE TWO! Redemption or Fail?

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[foxrace]

Thanks for talking about the poultry temperature vs time method. Not enough people talk about this!

[PJ-mbue]

I would love to see you take the best techniques/flavors from all the restaurants and make each meat, combining techniques/flavors that you think would make the ultimate meats.

[johnsterling]

I’ve known for years that I could cook under the normal temperature and not get sick based on the amount of time a person holds the food to make it food safe.

Every time I try to explain this to people with the same chart you showed, people flip out when I cook my chicken breast to 158° and hold it for the proper time. Lol.

Great video. Very informative.

[BenFeldman-kzgt]

Al,
Great video! That USDA temp/time information is so important to share. Mad Scientist and Meathead have been relating this for a while now. I don’t understand why someone would not let the meat/poultry sit for that extra short time anyway, but still important.
So glad you got to the bottom of your previous mistakes and nailed both the ribs and the turkey.
Unusual size reference! No rodents on Al bbq, or to paraphrase another line: Never go against a Sicilian or Al when death or bbq are on the line!😂
Keep up the great work!
I think you need to investigate Goldees’’/ Ribbees’ rotisserie ribs vs the regular smoker ribs, but not sure how you can do this without a rotisserie.

[BartlowsBBQ]

Great looking turkey. Great hearing all of your learnings. Got a new offset and will be trying this.

[cayenneman]

Did two turkey breasts yesterday and wow! They were just what you promised. Those suckers cook so fast that I was done way before it was time to eat but with the garlic butter and aluminum foil enclosure, they were fantastic! Moist, tender and so flavorful, thank you so much!

[AndreaShink]

hmmm... I'm going to try the turkey with garlic "chicken-tallow" 😉
and beef & lamb ribs with that glaze. I'll keep ya posted! (but you knew that already!)

[pizzapaul]

Hey Al, I learned a lot through these series and I'm definitely making turkey this way from now on. The small whisk is really popular with fans of Binging With Babish as well.

[VWAlexo]

Thanks for the shoutout on the brining! Great job on the cooks!

[ourlifeinwyoming]

You did it! Experience is the best teacher. Now, take a day off- you earned it!

[Mrhandfriends]

Totally redeemed !! Smoked spare ribs yesterday and will try this method ! ❤

[williamwilson]

I think you definitely redeemed yourself! That was some top shelf BBQ! Excellent video as always!

[bobbicatton]

Sweet redemption! I'm so happy you showed that safe temp chart, too. The turkey looked super moist this time👍😊

[kllerdir]

I did an experiment this past Wens. What I test was their seasoning put on the day before I smoked vs right before seasoning. The meat I used brisket and beef ribs. The day before seasoned had an over all more salty flavor . While the right before had a saltier bark. I like the salt taste in the entire piece of meat.

[jfremont]

Just curious if you were going by the outdated 2017 health code for your info on time and temp cooking for poultry because the 2022 FDA health code very clearly states 165 for 1 sec.

[DustanRodriguez]

What kind of wood be best for turkey? Pecan?

[danflaherty]

First time to your channel, Al, and I love it! Definitely agree about time being a variable when determining doneness, but thanks for reinforcing that. Glad you got redemption! Two questions: I don't have a warmer so could I wrap the turkey and let it rest in a cooler with towels like I do brisket or pulled pork? Also, why did Goldee's and Bar-A tell you not to remove membrane? I hate that part of the BBQ process so I am all ears. Thanks again.

[Keith]

Dang I got to buy a WUSS to step up my mixing of sauces to the next level! Brining turkey or bird is a key step in making fowl more juicer and glad you remembered they buy pre-brine turkeys. I also think that the quality of the meat is also key to turning out better food. Your turkey with your garlic butter is the way I would go because of flavor and health reasons. Please figure out how to make this wonder turkey on a kamado so I can copy for Thanksgiving in a few months. Loved the look of those ribs and how juicy they came out. Looks like thinner sauce might have something to do with how well the sauce infuses into the protein. I did some really great tasting ribs the other night, but yours were a lot more juicer than mine. I used a thicker sauce in a kamado. I need to try holding in the oven for several hours too to see how different that resting is than just wrap and wait. I would like to see beef ribs along with trying to develop this juicy look and the taste on a kamado where you can't do a dirty smoke. Maybe you tell me that I just have to invest in more cooking toys.

[lancedean]

The color looks so much better than the first cook!

[LudlowCooks]

What Temp did you set your warmer for the ribs?