Apologies. It's Gibs

http://forumserver.twoplustwo.com/sh...postcount=1740

Must be me wanting to give you credit given your avatar/location

How was that cooked? Baked?

place in ziploc bag with Italian salad dressing
fridge for an hour or two
grill or roast.

allot of BBQ smoker guys use Italian dressing as a marinade before smoking but works on the grill or in the oven.

If you've got a good grill, you should try a dry rub.

italian dressing is always a bomb choice if you don't have anything else!

this might be the best thread on 2+2, no flaming, no aggro comments, just guys (and maybe a few girls) sharing cooking tips....CONGRATS guys

Yum!

My vote is for Beef Wellington. Just think of that conversation - "Honey, we've saved so much money that we can buy pâté!"

Where has cookie gone?

cross post from oot cooking thread I made these




if you want to look at some recipes just go to epicurious and search for short ribs

My memory card is stuck in my cd-drive in my MAC, and I refuse to send it in, and havent found a guy in my area that can get it out for me yet.

I have made a lot of stuff lately, but no pictures.

Mrw's short rib braising technique is identical to mine, and it is fool-proof. You can do all kinds of sauces, but the method he uses is perfect. Skimming the fat, refrigerating overnight, finishing the next day...totally solid.

As for sauce/braising liquid, the sky is the limit. Just do whatever you would do for other meats. The only flavor I use that is unique to short ribs is coffee. I love to rub them in coffee before braising in standard red wine/broth liquid.

Now I want short ribs.

Yeah, right. "Now."

What core temp is best for leg of lamb?

I also agree 100%. This is how I do mine, and as you say it is foolproof. I am quite capable of messing up almost anything in the kitchen, but have not found a way to fail with this. Great recipe!

thanks for the ideas for the short ribs.

Figure I'll go with some beer and coffee in the braise. maybe some fines herbes. paprika and cayenne.
will update.

top of page food pron

My lord, how I love short ribs.

I don't know about beer and coffee both, although I think Guinness and coffee would work great.

No, Guinness is not "beer."

Looking for a good deviled egg recipe. I have found tons on the internet but none that I really like. I wouldn't mind them being hot/spicy. Any suggestions?

Also, if anyone has any suggestions for quick vegetarian meals, please share.

Seems like a little trial and error is all you'd need. If you want spicy, try a dash of cholula or sriracha sauce.

I've used both before, but not together. I think they will fall into the background nicely.

Isn't Hungarian paprika supposed to be much more flavorful and hot than the regular paprika Americans usually use on deviled eggs? Could be worth a try.

I know a lot of people don't like green onion, but could some super-think julienned strips of green onion work? Pressed flat across the hole the yoke is in like strings across the hole in a guitar?

Also, how about a bit of wasabe worked into the yolks?

To show you how crazy I am, I'd even consider chopping up some kim chi into small spikes of the tougher leaves and sticking them up out of the yolks like nails. But I'd only eat that myself; I think other people would feel betrayed by finding out they just had kimchi without being told first.

For deviled eggs, if you want a bit more kick, instead of using yellow mustard, use Dijon.

Eggs of the Devil is one of those things that are so very very simple, but yet I struggle to hit the home run every time. Basic for me is egg yolk, yellow mustard, dry mustard, vinegar, and mayo. We like a good hit of mustard flavor and my husband is partial to vinegar.

Eme,
we've had a serious lack of smoker and smoked meat pictures

I have a brisket and ribs in the freezer. The smoker is in transition again. He put on a barrel propane heater and it needs to be tweaked to stay at 220. If he has to put ugly insulation on the pipe to do so, my husband may not allow me to take a picture of it.

He's been wanting to cold smoke some cheese in the last few days, so maybe I'll have that one soon.

So, I went back to the stand that sold me that sirloin, and I got a couple rib steaks for last night. I also got a home grown fresh tomato and a home grown fresh green pepper to put in a salad with a cucumber K grew herself and some store bought lettuce and fresh crumbled goat cheese. Dressing was blue cheese. We also steamed some red potatoes. It might have been the best meal K and I have ever shared. Sadly, I was too busy eating all this amazing food instead of taking pictures.

Meal for gf was a great success.

Starter - goats cheese tart + mixed leaves:



Main - proscuitto wrapped cobbler on mixed pepper, spring and red onion (this salsa esque dealy was SO delicious. Cooked in a frypan with garlic, butter and a few drops of soy sauce), roasted tomatoes, potato dauphonoise:



Cobbler itself was ok, but I won't be using it again. Off to the states next week so will get some pics of what i find there - any reccomendations/places to avoid for food on the move? Doing alot of driving.