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Got some boneless short ribs from Costco marinating in fish sauce, soy sauce, brown sugar, garlic and shallot right now. After work I'll grill 'em up, slice 'em thin, and set out rice wrappers, lettuce, mint, cilantro, rice noodles, and a bowl of nuac cham for make-yer-own Vietnamese spring rolls and lettuce wraps. Pics to follow.
Moar oven jerkey. Beef top sirloin was on sale.
One batch with a spicy dry rub, one with a BBQ sauce/vinegar/oj concoction, and one with sweet Thai chili sauce/vinegar/oj. It's all very good.
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Oh damn! That sounds like my kind of spread, pegleg.
Hmm, never tried grilled short ribs, always braised 'em. Gonna have to try that.
Just started smoking whole chickens. Spatchcocked, whole, stuff in the cavity, etc. I don't get it. You've either got undercooked dark (safe to eat, but rubbery), or overcooked white. I don't really like white meat anyway, why wouldn't I just go back to quarters? Serious question.
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Whole chicken on this thing in a hot Weber with indirect coals will be better than rotisserie in 1 hour to 1:30.
why not butterfly the chicken to cook faster?
two different styles of short rib butchery. one is 'flanken' which is for grilling. the other is whole and the one you braise.Quote:
Originally Posted by bagtagley
Try cooler temps and more time on your chicken smoke. I like bone-in thighs best for the smoker which solves the problem too.
You can cook the whole ones med-rare like you'd cook a 2"-thick ribeye. Then slice across the grain to serve. Crazy good. That's what PegLeg is doing.Quote:
Originally Posted by oftpiste
Spatchcock the fucker and brick itQuote:
Originally Posted by steepconcrete
Agreed. I do bone-in skin-on thighs way more often than whole chicken because it's so much easier to get consistent results with 1 cut than it is to do all the trickery that it takes to get the white and dark meat done at the same time on a whole bird. Shoot, I even broke the turkey down before cooking it last Thanksgiving...Quote:
Originally Posted by bagtagley
Nom nom nom...
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Cleaning freezer--> Couple Ox Tails going down. https://uploads.tapatalk-cdn.com/201...6ab722fd12.jpg
Any ideas?
Do you like Ukrainian food?
pho
I had these amazing ox tail enchiladas once. Slow braised with a bomb mole I think
Cruiser, glad to know it's not just me.
Oxtail make some amazing stock. Also, really good taco meat. Like PB said, slow braise is key. Mixed with enough sauce and seasoning, nobody notices all that delicious, broken down cartilage and connective tissue.
Local Costco just started carrying this. I'm finishing a bottle from my stash, so haven't tried it, but I'll be surprised if it's not good stuff.
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Last night:
prosciutto wrapped cantelope, '12 rivers marie chardonnay
nori wrapped tobiko with dill, '15 newton chardonney
king crab in basil butter with lime
mixed greens with strawberries and feta
duck breast in garlic, cinnamon, honey and maple syrup, '95 Trapet Chambertin and an '01 Kistler Hirsch Pinot
strawberries, Grueyere, fourmes d'ambert, '81 Raymond Lafon, '83 Filhot
geez dude.... quite the pairings! sounds delish!
Holy shit balls! Smoke em if you've got em!Quote:
Originally Posted by Buster Highmen
I prepped for that one with a lot of water and managed to pace myself well enough to feel fine this morning. I had good help on the consumption.
Started with proper fever tree and Hendricks G&Ts with a mist of rose's limewater at 4:45 and finished by midnight.
Oft, I'll fire a flare o'er yer bow for the next one.
Sir,Quote:
Originally Posted by Buster Highmen
I like the cut of your jib.
Ribs...
4 hrs @ 230
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How does the guru do at holding temp on that kettle grill? Cuz that looks like a pretty sweet setup.
Smokenator and party Q works great for ribs. Not entirely set and forget, but pretty close. Big binder clips are the secret to control air flow as necessary, clip down the edge of the lid.
The ribs kicked ass