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Post by gracoman on Sept 2, 2014 18:46:50 GMT -5
Steve, I borrowed one of your short rib recipes and techniques from this forum. I added my own twist bit I'm sure you will recognize it so I thought I'd show you how it went. Kalimotxo is a drink invented in Spain during the 70's. It took off and has become a part of Basque culture. It is simple 50/50 mix of red wine and cola. It may sound strange but it works. It works amazingly well as a braising liquid for beef and is absolutely ethereal reduced to a syrupy glaze. A few beef short ribs coated in oil and Montreal Steak Seasoning. Throw them on the smoker at 250° for 3+ hrs Thin blue pecan smoke Kalimotxo ingredients. Its best to use Coke from Mexico because its made from real sugar. I have no idea how that Apple Pie Moonshine got in there. Place the smoked ribs in a pan with Kalimotxo as a braising liquid. Place the tightly covered pan back in the grill and braise at 250° for 2 hrs. While this is going on, reduce Kalimotxo to a syrup on the stove top. When the rib internal temp reaches 190° to 200° (wherever you like em) take them out of the braising liquid and put them back on the 250° grill, indirect, and start painting them with the Kalimotxo glaze. The first of 3 coats of glaze Finished short ribs are tender, juicy, and full of flavor Served on a bed of creamy polenta As an added attraction, here's some corn getting happy on the grill Mexican Street Corn done right Thanks for the method. It worked very well.
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Post by BBQ Butcher on Sept 2, 2014 19:01:36 GMT -5
Mmmmmm...........I just stuffed myself with leftover St. Louis spares from y'day and now I want to lick the computer screen!!
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Post by icky60 on Oct 13, 2014 18:22:26 GMT -5
I'm trying to master short ribs
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Post by BBQ Butcher on Oct 13, 2014 18:29:58 GMT -5
I'm trying to master short ribs A few short rib recipes in "Recipes" and also the "Sous Vide" section. They just need some TLC, low cook (225-250) and time
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