Thank you!
Ironically that’s where I picked up these short ribs at around 4.50 a pound. I try to support my butcher for things like this, but it was a lot of meat for the crowd and the butcher was out so….Resturaunt Depot was the go too!Smoked Short-ribs w/Garlic Braise finish
- Thread starter bauchjw
- Start date
-
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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Ironically that’s where I picked up these short ribs at around 4.50 a pound. I try to support my butcher for things like this, but it was a lot of meat for the crowd and the butcher was out so….Resturaunt Depot was the go too!
I looked up a couple things that I looked at when I first started down this path a while back and can give a better answer now, at least my theory. First, braise is a lot like BBQ with a lot of different opinions on what it means, but the common thread throughout is getting the temp of meat in a hot moist environment long enough to render collagen to gelatin using flavorful liquids. Most braises Ive looked at brown the meat in the braising pan first, followed by aromatics and flavorful liquid in a small amount, to 3/4, to completely covering the meat. Then covered, sometimes not, into oven ranging from 275 to 375, depending on source, until meat is fall apart. Water can never go above 212 and Because I have a lot of mass with all the liquid and beef in a full hotel pan, and because I’m already putting the meat in at about 175 IT, the braise is never in there long enough at 375 to come to a boil. As the smoker comes down to settle at its comfort level, the mass of the pan absorbed the heat, but because the temperature is dropping never goes beyond a simmer, keeping a hot moist environment without a boil.
On this one I wanted some structure still to the ribs, like a brisket, others I’ve done go to fall apart, but this one I pulled right at probe tender for long rest to keep the structure together. Ok. Hope this helps more!
Thank you Jim! I’m not a cupcake snob, but they were pretty amazing. Best I’ve ever had! It was pretty informal voting, more me listening to people’s reactions on what they were eating….and since I was hosting, I figured it would be bad form to declare myself the winner So, I went with the cupcakes and the best bbq can continue to be debated within the crewThank you David! I really appreciate the compliments! I have no doubt yours will turn out amazing as always. Are you going with a Caribbean theme?
Thank you Chop! I appreciate it!
Yes it was great and no sorry not a theme meal this time , but 1 is coming up very soon
David
nicefly
Meat Mopper
Thank you Jim! It was one heck of cupcakebauchjw yeah its hard to turn down a good cupcake. And your a gracious host. That plate is a winner to me.
Jim
I appreciate the compliment!Thank you Jake, that is very high praise. I would have to respectfully disagree though. You guys put out some really amazing meals, I’m just starting to learn!
Thank you Robert! That is extremely kind of you to say. I’m just trying to get to your guys level!
Cant wait! Congrats on the throw down win! Very well deserved!
Thank you Justin! I’ve been into the braise because it’s so forgiving and easier with a hectic house to pull off! I appreciate your time and the compliment!Wow Jed, that all looks phenomenal my friend! I am really liking that garlic braise…. I could definitely sit down to a plate of that!
Congrats on the ride as well!
Thank you KC!
Thank you, it was pretty tasty! They were pretty amazing cupcakes
Thanks Jed , nice of you to say , and yours and
chopsaw
Rich were very good alsoYes some Island's meal coming up
David
- Aug 5, 2018
- 576
- 1,101
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
