Ribs Roasting Over an Open Fire.....

[civilsmoker]

Making the focaccia

If you look close you can see the herbs in each piece!!!!

The final step on the turkey stock automatics for the last hour.

If you look close you can see how clear the liquid is. I use a French stock technique that starts with cold water and that goes slowly to a very soft simmer for 12 - 14 hours before aromatics are added.....the finally step is double straining through 4-5 layer cheese cloth....the result is liquid gold!

 

[smokerjim]

thanks civil, will definitely try it when I get some time.

 

[civilsmoker]

thanks civil, will definitely try it when I get some time.

You are welcome! If you have access to traders joes they have the chestnuts for a good price. Otherwise you can order them from amazon.

 

[tritowner]

This is the finishing fire!
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Bingo IT 198.....time to load the sleigh! Santa is coming to town!
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It’s a finger food party now!
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Just a view of what the flame and smoke create.
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The slicing!
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Now this is a platter of goodness!!!
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And finally the Christmas plate!
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The whole family is stretched out on the couches with grins of stupor.....

yeah, I guess the food coma was kind of expected after that performance! Well done!

 

[civilsmoker]

yeah, I guess the food coma was kind of expected after that performance! Well done!

Thanks tritowner! Beef ribs coma is like Christmas morning!!!

 

[civilsmoker]

Winterrider thanks for all the likes!

 

[HalfSmoked]

Wow sorry I'm late on this but what a great cook. It's hard to beat an open flame cook.

Warren

 

[civilsmoker]

Wow sorry I'm late on this but what a great cook. It's hard to beat an open flame cook.

Warren

Thanks Warren! As I have said before, cooking protein over the open flame is my all time fav! I also really like the subtle sweet over tone that cherry wood imparts!