Thank you!Ugh - now I have to go to Restaurant Depot again :)!!!!
That looks amazing!!!!

Thank you!Ugh - now I have to go to Restaurant Depot again :)!!!!
That looks amazing!!!!
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.Looks good thanks for sharing. I have a question though. Putting it in all that liquid then cranking up the heat to almost 400 degrees. Aren't you close to boiling them?
Man those cup cakes musta been something if this was a losing plate! Looks like a winner to me!
Jim
Thank 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?Very Very nice Jed
Just love the ribs, plate looks great also.
I could go for that
I have a small pork loin rib roast in the smoker now , hope as good a meal as you have here
David
Thank you Chop! I appreciate it!Nice work Jed ! Looks fantastic .
doubt yours will turn out amazing as always. Are you going with a Caribbean theme?
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
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!Jed, probably one of the best meals I've seen on this site! Hell of a nice job bud
Thank you Robert! That is extremely kind of you to say. I’m just trying to get to your guys level!Holy cow Jed. I honestly don't think I've ever seen anything that looks so amazing. Simply an astonishing effort sir and kudos on getting the much deserved ride.
Robert
Cant wait! Congrats on the throw down win! Very well deserved!Yes it was great and no sorry not a theme meal this time , but 1 is coming up very soon
David
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!Dang! That looks amazing!
Thank you, it was pretty tasty! They were pretty amazing cupcakesThat looks impressive. If it tasted half as good as it looks, yikes.
What was in those cupcakes? Unicorn milk? Unreal.
Cant wait! Congrats on the throw down win! Very well deserved!