I-Sticky, i-Saucy Ribs iyabhema ukufezeka
I-Kansas City ihlezi emgwaqeni wezinyosi. Uma isikhulu esikhulu sokudla inyama, leli dolobha eliseMfuleni iMissouri lihlala liyisikhungo esikhulu sezitimela, eminyakeni eyikhulu eyedlule, esakhanga izisebenzi ezivela eningizimu eningizimu ezaza nazo amasiko wezinyosi ezelwe emasimini. Njengoba inyama yokukhiqiza izitshalo nezimboni zaba yinkimbinkimbi, izimbambo zavela njengomkhiqizo futhi iKansas City yayilapho ukubeka isimangalo senyama kanye nesitayela sazo sezinyosi.
Lapha izimbambo ziyibhizinisi elingathí sina futhi ziphuza kancane ngombambo ovuthiwe kanye nomsizi obunzima, ongaphansi kwezingubo zakho zezinyosi .
Isibonelo esihle salolu daba nguHenry Perry, uyise waseKansas City Barbecue. Wazalelwa eduze kwaseMemphis, eTennessee, uPerry wathuthela eKansas City ngo-1907 futhi waqala ukuthengisa izitshalo ezibhemayo ezisebenzini zesifunda. Ekugcineni, uPerry wahlukanisana nabafowethu baseBryant, kanti ngawo-1950 u-Arthur Bryant wayeyindawo yokudla i-Kansas City Barbecue. Yiqiniso, kukhona okuningi kwimenyu kunezimbambo, futhi akukho amalunga amabili e-Kansas City amakhemikhali abenza ngendlela efanayo, kodwa sekuguquke isitayela esihlukile emabhodweni aseKansas City.
Ngokuvamile futhi uvuma ukuthi kukhona, ngempela, ukuhlukahluka okuningi, uma uyala i-rack yezintambo zesitayela saseKansas uzothola inyama ephunga nge-ruby eshisayo kanye ne-sauce ecebile, enesisindo, esitokisini esekelwe utamatisi . Le sauce isibe isitayela se-barbecue sauce futhi izitayela zesitayela saseKansas zidayiswa emhlabeni wonke kulezi zinsuku.
Ukwenza izambiso ezinkulu ze-Kansas City, qala nge-rack emihle ye-spareribs. Empeleni, qala ngamabili. Omunye awubonakali uwanele. Uma uthola i-Hang yokwenza lokhu, ungathuthela kufika ku-10, 20, noma abaningi njengoba umbheyi wakho ezovumela. Ngenkathi lezi zimbambo zingenziwa ekhiqiza igesi noma amalahle , zihlale zingcono kakhulu ukuphuma kumuntu ozobhema .
Lezi zimbambo kumele zihlanjululwe zibe yi-rack nice rectangular. Lokhu kwenza ubuningi benyama obuyopheka njalo.
Lungisa izimbambo ngokugcoba ama-racks nokulonda i-membrane esitheni. Ukuze ususe i-membrane, faka ummese ongcolile ngaphansi kwebhubhane ekugcineni kwesigcawu futhi uphinde ulandele ngokwanele ukuze uthole kahle. Zama ukusebenzisa ithawula lamaphepha ukuze ubambe ulwelwesi, bese udonsa. Kungase kuthathe umkhuba omncane, kodwa uzothola i-hang yayo. Uma izimbambo sezilungiselelwe, ngokulinganayo ugqoke nge- rub rub bese uhlala imizuzu engaba ngu-30 ngaphambi kokushaya umbhemi. Ukuvumela ukuxubha, okuzobe nosawoti, ukuhlala ngezimbambo isikhathi eside kuzonikeza inyama i-flavour efana ne-ham engavumeleki kakhulu uma kuziwa ngezokwelapha.
Ukubhema lezi zimbambo kuzothatha cishe amahora angu-6, futhi kufanele. Ukushisa okubhemayo kuyadingeka ukuthi kuhambisane no-225 degrees F / 110 degrees C. Lona indlela ephansi futhi encane yokubhema futhi ukwenza izimbambo zesitayela saseKansas, zama 3-2-1 Indlela yokubhema. Lokhu kusho amahora amathathu okubhema, kulandelwa amahora amabili wokupheka (kumuntu obhemayo) ngezimbambo eziboshwe ngokuqinile emaphoyiseni. Okokugcina, izimbambo zivaliwe futhi zibhekwe isikhathi esengeziwe. Le ndlela yandisa ububele ngaphandle kokushiya inqwaba yenyama engenamsoco.
Manje sekufika isikhathi sokukhuluma nge-sauce. Umswakama omuhle waseKansas City uqala ngotamatisi, unomshini wokushisa kanye nesilinganiso esihle somnandi. Le sauce kufanele iphekwe ngesikhathi sokugcina sokubhema. Lokhu kunikeza i-sauce intukuthelo ethile, iphinde ivumele ukuthi ilayishwe endaweni. Lokhu kuyimfihlo ngemuva kwalokhu nendima enamathele, ecebile, neyasoso. Faka iziqephu eziningana ze-sauce kuze kube sekupheleni lapho bephuma ebhemayo.
Into elandelayo ofuna ukuyenza yinqamule izimbambo phakathi kwethambo bese uhlala phansi ngenqwaba yamashukela.