BBQ Ribs – PRESSURE COOKER REVIEW
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj’ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America.
Jack’s motto is “Do God’s work and He will do your work!
a cheap master built $150 smoker does this 1000x better. i use hickory, cherry, pecan and apple woods.
I enjoy watching your show.
I'm from Cali where can I get " The Best BBQ Sauce Ever " from? Is there a link to this?
When releasing steam……first lay a light weight cloth across to absorb steam. Cooker shouldn't open until all steam has been released. That's a safety factor. His is an off brand….could of gotten burned without that mitt. Once you open the lid….no steam should come out. I have three and use daily power pressure cookers XL.
You should always saute ribs and use natural pressure release.
I dry rub, then smear prepared mustard on the ribs, then sprinkle any other seasoning I'd like. Sometimes I just go with the mustard and it's still delicious.
Can't find you other pressure cooker videos.. Bummer! Love the after over trick! By the way..QVC ROCKS BRO! 😉
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Ok I am buying a pressure cooker. Thx for the video
Looks great. Bet you could make a great sauce with the cider and meat juices that was in the pot.
Looks good, aside from the membrane on the back. I do my ribs with an overnight rub that includes hickory flavor Liquid Smoke, then add more of it to the cooking water. It gives a real bbq taste.
You always make me hungry!!!
I've learned that for meat, your not supposed to open the pressure valve, instead keep it closed and unplug from heat, and let the depressurization decreases naturally. I've heard that keeps it more tender.
Hey Jack show us how it's like using an Air Fryer.
I have a Wolf Gang Puck pressure cooker. I love it. I like to pressure my chkn for about 15 min then take it out , dry it. Put in breading, seasoning, egg then more breading then put it in hot oil to crisp it up. It's already cooked.
I can't wait to get my ribs in my PC , yummy 😀😀
What about pressured cooked turkey wings?
How come you don't remove the membrane???
When releasing the pressure, your suppose to do it in little spurts until the pressure is fine.
Jack, don't you like Sweet baby rays sauce?
I love my pressure cooker too….there great
make sure you cut off the silverskin first…he must have forgotten