Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: hikerman on July 03, 2016, 11:39:57 AM
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This wonderful way of cooking shorties was inspired by a recipe from Traeger.
www.traegergrills.com/recipes/beef/bourbon-braised-beef-short-ribs
Variances included:
* I dry-brined overnight.
* Used Meathead's Beef Rub
* Used Rye Whiskey rather than bourbon 8)
* Used aluminum pan
The GMG D. Boone was burning Lumberjack hickory-oak-cherry pellets.
Verdict: Absolutely fantastic! So tender and succulent, with so much flavor that added to the beefiness and didn't overpower it.
Plated with a cheesy buttery polenta and Italian-style spinach. A few glasses of merlot completed this fine meal!
A safe and fun Independence Day weekend to all!
God bless America!
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What a killer looking plate. Just awesome
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What a killer looking plate. Just awesome
I agree Pappy!!! Did you miss the green stuff Pappy? :) Don
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DAYUM!!
That looks really good. Plate me, Gene.
Art
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What a killer looking plate. Just awesome
I agree Pappy!!! Did you miss the green stuff Pappy? :) Don
I would actually try that green stuff
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Man O Man that's awesome.
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Ok Gene, I have been looking again at this hard and I have a question. ???
Variances included:
* I dry-brined overnight. Please a bit more on how you did this?
* Used Rye Whiskey rather than bourbon, Thank you for supporting Canada ;D
I am hoping to try this early next week.
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Ok Gene, I have been looking again at this hard and I have a question. ???
Variances included:
* I dry-brined overnight. Please a bit more on how you did this?
* Used Rye Whiskey rather than bourbon, Thank you for supporting Canada ;D
I am hoping to try this early next week.
Sure Drew, I salted using a liberal amount of kosher salt and a bit of fresh ground pepper and placed on a rack over a pan, covered with saran wrap. Refrigerated 12 hours or so. No problem with the salt from dry-brining as Meathead's Big Beef Rub has no salt!
And you are welcome about helping out my Canadian friends! Rye is my favorite elixir! 8)
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Fantastic Gene!
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If there is any whiskey I'll take some with that great food
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I want that plate!!
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Looks great, gonna have to do some soon
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Looks delicious, it pains me to use good whiskey to cook with, but sometimes you just gotta do it.
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it pains me to use good whiskey to cook with, but sometimes you just gotta do it.
I have to agree but when ya gotta ya just gotta.
Tasty looking meal.
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it pains me to use good whiskey to cook with, but sometimes you just gotta do it.
I have to agree but when ya gotta ya just gotta.
Tasty looking meal.
I understand completely fellas but we gotta share. Justin Wilson taught us...a little booze in the food, a little booze for the cook!! :D
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it pains me to use good whiskey to cook with, but sometimes you just gotta do it.
I have to agree but when ya gotta ya just gotta.
Tasty looking meal.
I understand completely fellas but we gotta share. Justin Wilson taught us...a little booze in the food, a little booze for the cook!! :D
I always seem to lose the top every time I uncork a bottle to cook with. Since I can't let it just sit on the shelf and evaporate I have to go ahead and drink the rest of it.
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Haven't seen any decent beef ribs around here for quite some time. After seeing those, I will have to look harder or bribe the butcher!
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DANG, nicely done!! I'll take a plate and a nip o' the rye as well! :P :P
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Looking good Gene!
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Looks mighty tasty !
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it pains me to use good whiskey to cook with, but sometimes you just gotta do it.
I have to agree but when ya gotta ya just gotta.
Tasty looking meal.
I understand completely fellas but we gotta share. Justin Wilson taught us...a little booze in the food, a little booze for the cook!! :D
I always seem to lose the top every time I uncork a bottle to cook with. Since I can't let it just sit on the shelf and evaporate I have to go ahead and drink the rest of it.
Ken, maybe we need to cook together! ??? :D