Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jeremy5431

    Braised Short Ribs

    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...
  2. jeremy5431

    Braised Short Ribs

    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...
  3. jeremy5431

    Braised Short Ribs

    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!
  4. jeremy5431

    Braised Short Ribs

    Thank you! I’ve never been on the homepage so it’s a great honor!
  5. jeremy5431

    Braised Short Ribs

    I think next time I might try a a crispy shallot loaf for a bit of crunch. Thoughts?
  6. jeremy5431

    Braised Short Ribs

    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...
  7. jeremy5431

    Braised Short Ribs

    I wish you could. It smells amazing!
  8. jeremy5431

    Braised Short Ribs

    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...
  9. jeremy5431

    Church sausage

    It is a great fundraiser. My dad has been trying to get the recipe for as long as I can remember without any luck! I’ll find my brat recipe and post it. They call this a brat, but I have never considered it one.
  10. jeremy5431

    Church sausage

    I don’t have any other pics. I’ll get some next year.!
  11. jeremy5431

    Church sausage

    Full disclaimer, I did not make or have anything to do with making this sausage. The story is too good not to share. Guardian Angles Calthoic church in Chaska MN has been making a German style bratwurst as a fundraiser for as least 50 years. I remember making the trip as a kid to Chaska every...
  12. jeremy5431

    Texan Jalapeno Sausage - Take 1

    Quick question for you. I don’t have a smoker that I can regulate the heat on. Could I hot smoke these for a couple of hours and omit the cure?
  13. jeremy5431

    Cold smoking question

    So every year sound this time a church in my dad's home town makes 3500 lbs of sausage for a fundraiser. I grew up on the stuff. I went to pick some up today for the freezer and got to talking to one of the guys there. He said that they only cold smoke it for 45 minutes. So my question is...
  14. jeremy5431

    Cast iron griddle

    I should update this. I am now using the stifle on a gas grill my inlaws gave us. It works great for burgers. Sent from my iPhone using Tapatalk
  15. jeremy5431

    Second brisket

    I forgot to post the finished product. I must say Franklin is top notch. His book is one that each time you read you will learn something new. The brisket was amazing, and his bbq sauce is fantastic. My wife says I can't buy any more sauce, because I can make one better ( without liquid...
  16. jeremy5431

    Second brisket

    It's resting now Sent from my iPhone using Tapatalk
  17. jeremy5431

    Second brisket

    My mother in law bought me Aaron Franklin's book and a brisket for Christmas. Today I finally get to make the brisket ( bought it fresh) I'm also trying smoking with oak for the first time. This is 3 hours in I plan on wrapping it at hour 6 or after it pulls out of the stall. I may or...
  18. jeremy5431

    Shallow vs deep

    Got a new lodge Dutch oven last week. The only one I could find was a Lodge 12 inch shallow. I plan on making biscuits, sloppy joes, baked beans, etc. Of course after I bought it, I read that I should have bought a deep model. I'm not going to have that many people to feed maybe 6 to 8. Will...
  19. jeremy5431

    Cast iron griddle

    I wanted it nice and hot so the meat would Caramelize a bit. Your right canola oil smokes at 400 but I didn't get any smoking. It just danced a bit. I did put down the oil then the meat right after that. My thought was that the cold meat temp lowered the temp of the griddle. It's an...
  20. jeremy5431

    Cast iron griddle

    Should have mentioned that I was preheating the griddle. I started the feed when the temp reached 500 Sent from my iPhone using Tapatalk
Top Bottom
Back
Clicky