GoFrogs91 Posted August 16, 2015 Report Posted August 16, 2015 No pics on the grill unfortunately. Lately, I have really gotten into adding some smoke to the proteins that I intend to braise. This time, it was some really meaty short ribs. I have to say that bourbon oak cask staves really do something special to beef. For this dish, I put the ribs on with bourbon staves at 200 for about 90 minutes. After the smoke, I browned them off in a Dutch oven and did a traditional braise to finish the recipe. The mashed potatoes were an adaptation of a creme fraiche version using Mexican crema instead. And I know, MK and Bosco, my lighting is crap, but I was hungry and just wanted a quick shot.
MacKenzie Posted August 16, 2015 Report Posted August 16, 2015 GoFrogs, it looks absolutely delicious.
CeramicChef Posted August 17, 2015 Report Posted August 17, 2015 Frogs - who cares about the lighting when you can cook like that? Beautiful money shot! Kudos!
tinyfish Posted August 17, 2015 Report Posted August 17, 2015 Thanks for bad lighting because any nicer of a picture and I would have eaten my phone.
Poochie Posted August 17, 2015 Report Posted August 17, 2015 That's a classic meat and potatoes dish if I ever saw one. Being beef ribs, it jacks it up 5 notches. Great looking meal!
