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Everyday Misc Cooking Photos w/ details

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After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before??

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Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. 

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I'm telling you people, it doesn't get much better than this!! 

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@tony b funny I was literally thinking about making something similar last night after watching Rick Bayliss make a show cooked beef rib with a mole sauce. 
 

I did a slow cooked beef rib then put it into a sauce for another 8 hours and put it over pappardelle pasta last year on news years Eve and it was luxurious. Very rich though

i agree with you that the beef rib is incredible but I find it’s a special occasion dish as it is very rich, but I think you’ll see me cooking one in the not to distant future as it’s been on my mind a bit. You’re looks lovely as usual iM hungry now

Edited by Troble
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56 minutes ago, tony b said:

After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! 

have to agree with you on the beef ribs, Tony!  A quicker cook and a much richer cut than brisket.  And really manageable portions as well.  I am hooked on plate ribs, particularly the chuck portion!  And I love the post oak too!  Looks like an awesome cook and meal. Congrats on the find.  

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Fish on the 16TT tonight.  IMG_0242.thumb.jpeg.6b08f41050a63d8a53c958d7f8c2418c.jpeg

Forgot to take pictures of the carrots on the grill but here they are plated with the fish and a spinach and borlotti salad.

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Made use of the hot KK to cook the sides for tomorrow's dinner.  Slow roasted, assorted vegetables from the allotment.  Can't wait for dinner tomorrow!

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Another fun mashup dinner - Japanese pork tacos! The marinade was a new one to me - yakiniku. I liked it. Various recipes and pre-made ones out there. Mine was a mix of these 2 recipes:

Yakiniku Sauce Recipe | Yummly

Homemade Yakiniku Sauce Recipe - WITH VIDEO - PepperScale

Marinated pork tenderloin, grilled direct, 325F, with apple wood chunks. Glazed for the last 10 minutes with more sauce.

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Tacos with Granny Smith apple & celery slaw with chopped fresh mint and cilantro (dressing of mirin, rice vinegar, sesame oil, blood orange olive oil, sugar, togarashi, shiso pepper and kosher salt. The top sauce is sriracha mayo. I will make this again!!

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Edited by tony b
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Just another steak night. Prime grade ribeye cap marinated in Shio Koji & Sureshot Sid's gunpowder (my go-to!), lower grate, direct, 400F, mesquite chunks.

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Twice baked spud with cheddar cheese, sautéed shrooms with the smoked wagyu beef tallow, simple salad & crusty bread. Decent TJ red. 

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Edited by tony b
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