Please accept this as my official entry into the "Where's The Beef" Showdown.
I went to the butchers today for a gander at what Beef products I could enter into this throwdown arena. After much searching and looking for something a bit different, I settled on these Beef Short Ribs.
I lightly coated them in olive oil and Salt and pepper only.
I let them rest at room temperature while I set up the Kamado for an indirect low and slow smoke. I added some peach wood after things got settled in and added the ribs.
After 2 hours at 275 they looked like this.
I pulled them and wrapped them in foil and broke down the indirect set-up and re-kindled the flame.
while that was heating up, I started heating up my knife skills in the kitchen and prepped my vegetable and stock for the base of my ribs.
Hit the CI Brazier with some extra virgin olive oil and got things going.
Deglazed the pot after everybody was happy with a nice red wine and added my beef stock.
Brought everything to a slow roil.
Added back in the Beef Short Ribs and brought everything to a hard simmer.
Set the kamado up again for a slow indirect simmer by placing the defuser on the bottom shelf and put her to bed for another 2 hours.
Final Plating atop garlic smashed potato and parsley.
Second helping Rib #2 this stuff was so tender!
Smoke Ring shot
Here's the Beef! My polling pic please!
Thanks for looking~!
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr