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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-04-2013, 04:41 PM   #1
cameraman
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Default Rib trimming stew

Trimmings from three racks have been taking up space in my freezer for too long. So I thawed, rubbed and smoked them for a couple of hours before adding them to a foil pan with whole onions, thawed charred hatch chiles, mirapoix and cubed potatoes. I built a braising liquid from drippings, acv, aj, fish sauce, coffee, and diced tomatoes Italiante.











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Unread 01-04-2013, 04:52 PM   #2
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Most hittable sir!

I made some chili with rib trimmings and some brisket I'd put back a while ago. Delicious!
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Unread 01-04-2013, 05:09 PM   #3
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Man o man that looks great. Nice job


Have fun and happy smoking
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Unread 01-04-2013, 05:21 PM   #4
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That look amazing. I've been thinking of using up some of the trimmings I have out in the freezer. That gives me some ideas.
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Unread 01-04-2013, 07:19 PM   #5
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Looks delicious!
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Unread 01-04-2013, 07:56 PM   #6
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Looks delicious!! Wish I had a bowl right now.
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Unread 01-04-2013, 08:17 PM   #7
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It looks great!
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Unread 01-04-2013, 08:54 PM   #8
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That looks great, good job!

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Unread 01-04-2013, 11:33 PM   #9
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Thanks. I took notes on this cook. Something I don't ordinarily do. Glad I did. Pretty darn tasty. I've got a bowl in the fridge and three vacu-sucked and in the freezer. We'll see how the potatoes and carrots hold up to freezing.
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Unread 01-05-2013, 08:39 AM   #10
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Great Looking Grub!

Thanks,

TIM
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Unread 01-05-2013, 11:31 AM   #11
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Hot diggity, that looks good. I got a bunch of rib trimmings in the freezer now that I think about it.
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Unread 01-05-2013, 06:00 PM   #12
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Every time I try and do something with rib trimmings, the mean ends up being tough and hard to separate from the bone shards. I guess I am doing something wrong
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Unread 01-05-2013, 07:23 PM   #13
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Mmmmmmm... Lookin' Good!
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Unread 01-05-2013, 09:41 PM   #14
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That makes me hungry.
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Unread 01-06-2013, 06:36 AM   #15
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Quote:
Originally Posted by bo_gator View Post
Every time I try and do something with rib trimmings, the mean ends up being tough and hard to separate from the bone shards. I guess I am doing something wrong
I kept them bunched together for the initial smoke so they had some mass and I only cooked them for a couple of hours before panning. That helped keep them from drying out. With the braise finish they were moist and tasty.
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