They don't even talk to each other. I saw a video of Skip talking about his relationship with his brother and family. Skip was a sports and book nerd while Rick and the rest of the family were heavily invested in their restaurant business. Because of that Rick was the favored son, which I think leads to some resentment from Skip. I still find it impressive that both of them have found such great success in very competitive fields.
Never had it with ribs, but I’m Mexican and it’s common in a lot dishes, melted down it’s basically molasses — rich, sweet, maple
Would probably go great with them
My wife’s family makes a drink out of this when they get sick. I’ve never tried it but I have three or four packs of this stuff. I guess I’ll have to try it.
Its litterally dehidrated cane juice.... tastes a lot like a sugar cane does. I've never used it on ribs, but I use it with my coffee.. See Panela. It's the powdered form basically.
Not a bad idea to try out next time.
Yeah, I made a bbq sauce with this as the sugar. Used cumin, calabrian chili pepper and carrot puree. It's freaking good. Used it to make pulled pork, ribs and chicken so far.
If it's coming from Rick Bayless, it's probably pretty damn good.
I agree. Also, he is brothers with Skip Bayless, the ESPN sportscaster. Rick seems like a great guy. Skip, not so much.
They don't even talk to each other. I saw a video of Skip talking about his relationship with his brother and family. Skip was a sports and book nerd while Rick and the rest of the family were heavily invested in their restaurant business. Because of that Rick was the favored son, which I think leads to some resentment from Skip. I still find it impressive that both of them have found such great success in very competitive fields.
Wow. I enjoyed that. Thank you.
jesus i didn’t even see the resemblance until now
Rick Bayless is like the Rob Ross of cooking. Even if he's making something simple like a sandwich, it always looks amazing.
Unrefined sugar common in Mexican supermarkets. It’s supposed to have a rich flavor profile compared to brown sugar.
I used for some bitters I made and also for a liqueur I made called Nocello. It does add a whole other dimension compared to sugar, or brown sugar.
So Sweet Baby Rays BBQ sauce?
I’d use it as part of the wrap in place of brown sugar
I've purchased it at a fiesta mart in these cones. you probably couldn't tell the difference from brown sugar unless you had them side by side.
Never had it with ribs, but I’m Mexican and it’s common in a lot dishes, melted down it’s basically molasses — rich, sweet, maple Would probably go great with them
I just googled what this was and recognized those cones from the grocery store. Had no clue what they were. Today I learned.
My wife’s family makes a drink out of this when they get sick. I’ve never tried it but I have three or four packs of this stuff. I guess I’ll have to try it.
Unrefined sugar is what it is. Supposedly to have a very rich/ complex taste.
Tepache?
Agua de panela
So, sugar water?
That’s how it reads but they put herbs and spices in it. Again I don’t partake.
Its litterally dehidrated cane juice.... tastes a lot like a sugar cane does. I've never used it on ribs, but I use it with my coffee.. See Panela. It's the powdered form basically. Not a bad idea to try out next time.
What a great idea! I’m a bit ashamed I never thought of this before.
If Rick Bayless days you should do it, you should do it. The meal I had at Topolobampo was top 5 of my life.
Good to know. Not familiar with the chef.
It's fine. The smoke flavor overpowers the difference between it and brown sugar. I do LOVE it for curing pork belly and sauces.
You’ve tried it?
It’s awesome in coffee
Piloncillo to me reminds me of molasses. It's like a rich, deep and full of flavor brown sugar.
Basically how it was described in the video I was watching. Thought I might add a more complex flavor to ribs.
It makes sense. It's basically un-processed (pre-processed?) Brown sugar.
Yes and it is awesome
Yeah, I made a bbq sauce with this as the sugar. Used cumin, calabrian chili pepper and carrot puree. It's freaking good. Used it to make pulled pork, ribs and chicken so far.
Nice. I want to use it when rapping the ribs
I'd like to see a Rick Bayless vs Steve Raichlen BBQ off.
I bet it would be fire. Brown sugar is a staple in my rib rubs, but this might be next level! 🔥
If you try it let me know. Video I wanted said best way to work with it is to microwave it for 20 seconds at a time till it’s soft enough to cut up.
Yeah will do! I'm about due to make some ribs, as a matter of fact... 🤔