And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Saturday, April 13, 2019
Mrs. CW decided she was making breakfast this morning...
Then she handed me a bowl of yogurt and banana, and told me she decided to make something "fast."
I shouldn't complain cause I didn't lift a finger, but now I can't stop thinking of this:
Spent last evening smoking two full racks of ribs. I pull them just short of finished, wrap in alu foil and either refrigerate (if I intend to eat them on a different day) or pop them in a slow oven to allow them to finish while re-moisturizing themselves. Then, a few quick turns on the grill to set the glaze from the slathered sauce and they are ready to go. Plenty of work, but the results are worth it. Every time I fire-up the offset for smoking I make sure to load up the food chamber as much as possible. So I usually have a couple racks of ribs and a couple pork butts (brined and rubbed)going. That stuff freezes very well. Last night was more spur of the moment... still took almost 5 hours...but adding the butts would've required me to invest at least 12 hours.
Anyone tried my recommendation of salting steaks the day before grilling? If so, I hope that worked out for you. I will prep a 15 lb NY steak primal for dry-aging this pm. Good to see we have matching priorities. mfG Goetz
Now you have made me hungry, for the skillet scramble...
ReplyDeleteYeah, that one set my mouth watering too. Love those scrambles!
DeleteSpent last evening smoking two full racks of ribs. I pull them just short of finished, wrap in alu foil and either refrigerate (if I intend to eat them on a different day) or pop them in a slow oven to allow them to finish while re-moisturizing themselves. Then, a few quick turns on the grill to set the glaze from the slathered sauce and they are ready to go. Plenty of work, but the results are worth it.
ReplyDeleteEvery time I fire-up the offset for smoking I make sure to load up the food chamber as much as possible. So I usually have a couple racks of ribs and a couple pork butts (brined and rubbed)going. That stuff freezes very well. Last night was more spur of the moment... still took almost 5 hours...but adding the butts would've required me to invest at least 12 hours.
Anyone tried my recommendation of salting steaks the day before grilling? If so, I hope that worked out for you. I will prep a 15 lb NY steak primal for dry-aging this pm.
Good to see we have matching priorities.
mfG
Goetz
I always salt steaks before grilling. Better results.
DeleteGoetz's bbq ribs sounds delicious.
ReplyDeleteI like to cook roasts in rock salt.
Brig, I've had mucho prime rib cooked that way. Delicious.
ReplyDeleteLL, the great chef Hubert Keller taught me to salt steaks 24hrs in advance. It makes a real difference.