I wanted to know how it would taste with Chimichurri sauce on ribs so I did both Baby backs and Spare Ribs
Although it doesn't look very appetizing it did have amazing flavors.
I know it doesn't look very good but the Chimichurri was awesome on it. (I made the Chimichurri not store bought)
Getting ready to wrap them up for a couple of hours.
Out of the foil and I made another batch of Chimichurri but this time I Americanized it with my homemade BBQ sauce,
by infusing them together, the Chimichurri stayed dominant on the color I was hoping for more of a red BBQ Chimichurri sauce.
I also made a Roasted cold corn salad, I grill 5 ears of corn with husk on, on the grill for about 1 hour, poached them in some cold water, and cut the kernels off of the cob, diced up some cucumber, cherry tomatoes, and half of a red onion, added a little bit of olive oil and some red wine vinegar, salt and pepper to taste. I also sauté some asparagus.
Two different angles of my plate which I believed turned out very well.
Thanks for looking everyone.
Please comments I need to know what people think, good or bad, or if they would change anything.
How much would you think this plate would go for in a restaurant?