Sure, I condone cheating. If it’s between cheating a little and never attempting a dish because “the proper way” is too difficult or time consuming, I have no problem with shortcutting it. The result may not be completely authentic, but at the very least, it’ll be a pretty tasty interpretation.
Case in point: Kansas City BBQ ribs -- rubbing, marinating, getting the wood to the perfect temperature, keeping the wood at the perfect temperature, gradually adding more ashed-over wood, slowly cooking the ribs with indirect heat for 5-6 hours, apple juice spritzing at regular intervals, slathering both sides with rich, tomatoey molasses sauce until the meat is so tender, it falls off the bone as the fork comes into proximity. My God! True KC ribs are undeniably sumptuous, and will cause some serious finger licking; but authentically recreating such a masterpiece is not easy and isn’t done by many.
I figured out how to get really tender, flavorful ribs with that lovely inherent smokiness, but without staying up all night holding a juice-filled spray bottle. The method: rub it, smoke it, braise it and glaze it -- that’s it. Plus, if the rubbing & smoking are done the first day, then braising & glazing the next; not only do the tasks seem more manageable, but, the rub & smoke permeate the meat more fully.
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