Dang, Mike, it looks like the more you post, it seems like you've been holding out on us. Every cook looks better than the one before.
I'm beginning to wonder if you went to culinary school.
You tried to tell me about the ribs, but the pictures tell it all. I will be headed to the store to see if I can find some short ribs with meat on 'em.
How long did the pouch cook? Is there a way to check for "done" without unwrapping?
Next visit Bev will have to come with you.
The pouch of spuds was in for about 1 hour and 45 minutes. Unfortunately I haven't found a way yet to tell if they are done without opening the
pouch. But I have done them this way numerous times and can pretty much tell time wise how long it is going to be before they are done. Nope, no
culinary school, just like to cook outside. If ya turned me loose in the kitchen I would be lost!
I got the ribs from our local butcher shop. I haven't seen
them this thick in any of the local stores. I just asked for a whole rack of short ribs and when he showed these to me I said don't cut them in half. I imagine that each
sliced rib was a little over 1 pound each. Lots of good stuff!
