- Joined
- Feb 24, 2013
- Location
- Port Charlotte, Florida
Started out with some meat that I was not even remotely familiar with. Kobe Beef Cheeks. I asked my butcher " What does this resemble?" " Short ribs" he replied. Hmmm, I thought, "can I smoke them?" I asked. He said " I don't care what you do with them, just don't bring them back around here!"
So I started up the Supercollider after I figured out where the extension cord was ( I assumed it was solar powered, You know what happens when you assume)
selected my ingredients
Made some pasta dough
selected my spices
Rolled out my pasta dough
Prepped the cheeks for the smoker and let em rip!
after 3 hours at 275* braised them in Red Eye Gravy left over from Sunday's Easter Ham/
After 2 hours at low and slow 250+/- Pulled the cheeks and chopped them. Returned to the brasier and simmered with ****ake mushrooms until tender.
Finished the cook, cooled the meat and cut my ravioli's, stuffed and sealed them with a fork and set aside.
All done and ready for the pot
Final plate with sauce. Mini ravioli pizzas
Please use this as my official entry shot
West meets East " Ravioli on the range"
Thanks for lookin!
Jed
So I started up the Supercollider after I figured out where the extension cord was ( I assumed it was solar powered, You know what happens when you assume)
selected my ingredients
Made some pasta dough
selected my spices
Rolled out my pasta dough
Prepped the cheeks for the smoker and let em rip!
after 3 hours at 275* braised them in Red Eye Gravy left over from Sunday's Easter Ham/
After 2 hours at low and slow 250+/- Pulled the cheeks and chopped them. Returned to the brasier and simmered with ****ake mushrooms until tender.
Finished the cook, cooled the meat and cut my ravioli's, stuffed and sealed them with a fork and set aside.
All done and ready for the pot
Final plate with sauce. Mini ravioli pizzas
Please use this as my official entry shot
West meets East " Ravioli on the range"
Thanks for lookin!
Jed
