In Adam Perry Lang’s book he does let it rest without slicing, but then when he does slice it, he runs the meat though the juice and dressing for one final bit of flavor.
I dismissed the technique, but this spring I reread his book and started understanding what he is trying to do.
I would say the dressing as worth it. I have all the herbs in the garden.
I meant to say surface area. I scored it so I could get the rub and the baste flavors deeper into the meat.
I also think it helped with the formation of a solid crust during the sear.
so, I “kinda” smoked the Tri tip. Here was the plan - use a combination of techniques from Aaron Franklin and Adam Perry Lang
Salted the Tri Tip 48 hours before cook
Low and slow reverse sear cooking method
Adam Perry Lang
I used a...
I’m looking for a recipe for jalapeño cheese sausage that uses beer in the recipe.
I’m thinking about taking this recipe, omitting the pepper flake, and the Cayenne pepper and replacing it with fresh jalapeños out of the garden and hi temp cheese.
Here’s where it’s going to get...
I was at my in laws cabin this weekend and I have always loved their butcher block countertops. This got me thinking has anyone ever made a serving table / cutting table out of butcher block that can be folded like a banquet table?
My wife loves the mushroom sauce I make with Demi.
I found a really interesting company that makes Demi and stocks and sells the May farmers markets and to restaurants in the Omaha area. It’s called the Omaha stock market. Next time I’m in town I might pick some up to try. Nothing beats...
When braising shortribs your trying to do two things.
1. Cook the ribs
2. Tenderize the ribs
I’m not concerned about bringing the ribs up to temp as I am about getting the meat tender. That takes 3 - 3.5 hours at 300 in the oven.
With that being said when I smoke or grill , I always use a...
Before I found this recipe, I wasn’t too fond of short ribs. They always included tomato paste, which I feel adds sweetness. Adding the Demi at the end thickens the jus and adds depth.
I’ve since tweeted the recipe to make it my own, but I always look at the original to get my mouth watering!
UPDATE: they were the best short ribs I have made and I have been making them this way for over 7 years. I have always had an issue with getting the jus thick. This time I reduced it down before the final braise, then I added a tablespoon of Demi glacé ( I cheated this time and bought it from...
so the smoker is still covered with 15 inches of snow, so I had to go back to my favorite non-smoking way of making short ribs.
I also need to send a shout out to St Paul Meat shop. If your in MN you need to go to this place. They are the only whole animal butcher in MN. There get their...