Ok, now you've got me interested. I love jasmin rice and fried rice, but fried rice with jasmine rice with star anise and ginger sounds incredible. And I agree that gummy or mooshy fried rice is a sin.
Got some beef ribs from the butcher to cook on the kettle on the w'end. They are different to the ribs i have had before, much leaner but around the same price. Seems a good price for the leaner ones if they are better?
Do these look OK as i don't know if they have enough fat cap on them? Should i do anything to stop them drying out? Cook at lower temp or spray with beer a lot or something?
It's already sealed. Just drop it in the mash tun and set it to 55°-60° for two or three days.
Just wash it off and rub it up before it hits the flame. Beef Short Ribs Your Way
5am the beef ribs are rubbed with half of them done in Larry's better half's Coffee Rub and half in my Pork Rub. I'll light the chimney in half an hour and start the snake below off. Smoking wood is a mix of apple and oak dominos.
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StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
No spam in the fryrice. But spam musubi is the go to brown bag lunch here.
When I fly, I always bring at least a dozen to eat on the way.
I'm more like I am now than I was before.
Leftovers last night. Left over rice with left over sauce and left over meat in some steamed buns.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Ok, now you've got me interested. I love jasmin rice and fried rice, but fried rice with jasmine rice with star anise and ginger sounds incredible. And I agree that gummy or mooshy fried rice is a sin.
Zymurgy Bob, a simple potstiller
my book, Making Fine Spirits
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Is that Kartoffelknoedel? I have find memories.
Zymurgy Bob, a simple potstiller
my book, Making Fine Spirits
Got some beef ribs from the butcher to cook on the kettle on the w'end. They are different to the ribs i have had before, much leaner but around the same price. Seems a good price for the leaner ones if they are better?
Do these look OK as i don't know if they have enough fat cap on them? Should i do anything to stop them drying out? Cook at lower temp or spray with beer a lot or something?
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Not a bad price
But are they any good for low and slow?
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Mississippi sure does make some great shrimp and grits - blackened catfish great too.
Only one way to find out.
Well i figured there was two ways, i could get advice from someone who has used them or i could wait till Saturday night and know for myself.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
I'd sous vide them for a few days then char grill them.
I was going to suggest that . Especially as now he has that flash vac packer.
It's already sealed. Just drop it in the mash tun and set it to 55°-60° for two or three days.
Just wash it off and rub it up before it hits the flame.
Beef Short Ribs Your Way
I'm loving my kettle Q. That would defeat the purpose i bought them for, which was learning how to drive the kettle better.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
I'd still finish them over charcoal :)
Google up Asado for some more inspiration
Yes i have two scotch fillet steaks to do over a raring charcoal fire tonight, the ribs will be low and slow.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
5am the beef ribs are rubbed with half of them done in Larry's better half's Coffee Rub and half in my Pork Rub. I'll light the chimney in half an hour and start the snake below off. Smoking wood is a mix of apple and oak dominos.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
And for dessert?
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Mmm... Beef rib with something to dip it in
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
About half the ingredients for last nights satay.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Mmmm, fermented monkey vagina.
Your torch ginger look a lot like asparagus??
My favourite sign of spring. We've been picking asparagus for 2 weeks now. Also had fennel root tossed in.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
With all the talk on bbq snakes, I had to try!
I'll show the bourbon Girl that one, she loves her salmon. It looks superb. How long did it cook for? Not the whole snake i bet.
What is the glaze?
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand