ShadowDriver
somebody shut me the fark up.
I've posted about this in the past, but all those are FUBAR'd by PhotoBucket... or whoever that was.
This is the original post by Buccs on the subject. - The images still work!
Here's his original write-up on the process:
Dice a shallot or two finely, along with a handful of birds eye chilies, 2 garlic cloves and the internal soft section of the lemongrass and pound them in a mortar and pestle.Add palm sugar and pound some more. Scrape out into a bowl and whisk in a good glug of soy, a few TBS of fish sauce and tip the mix into a big ziploc with the rib lets and put in the fridge for a day or overnight. Smoke lownslow. Quick glaze sauce: Sriracha mixed with ketchup and your favourite BBQ sauce along with apple cider vinegar to taste. Doesn't have to be cooked, just mixed.
Whipped up the marinade last night, pulled the membrane, and loosely vac-sealed everybody in until late this morning.
About 90 min in, she was looking mighty fine.
About 2 hours in, despite some pretty crazy winds, I was happy and ready to wrap with some apple juice for about an hour.
I did the Texas Crutch for an hour, then glazed them with the concoction Buccs mentioned above, and let it set (with 2 applications) for about 30 minutes.
Gave 'em a rest for about 30 minutes in a warm oven, then sliced 'em up.
I reglazed mine a little more, and added some killer salad from CINCHOUSE.
If you like Asian flavors and are mildly adventuresome, I highly suggest this as a fun weekend experiment. You'll be back for a second time and third time and... more.
Thanks, Buccs.
This is the original post by Buccs on the subject. - The images still work!
Here's his original write-up on the process:
Dice a shallot or two finely, along with a handful of birds eye chilies, 2 garlic cloves and the internal soft section of the lemongrass and pound them in a mortar and pestle.Add palm sugar and pound some more. Scrape out into a bowl and whisk in a good glug of soy, a few TBS of fish sauce and tip the mix into a big ziploc with the rib lets and put in the fridge for a day or overnight. Smoke lownslow. Quick glaze sauce: Sriracha mixed with ketchup and your favourite BBQ sauce along with apple cider vinegar to taste. Doesn't have to be cooked, just mixed.
Whipped up the marinade last night, pulled the membrane, and loosely vac-sealed everybody in until late this morning.
About 90 min in, she was looking mighty fine.
About 2 hours in, despite some pretty crazy winds, I was happy and ready to wrap with some apple juice for about an hour.
I did the Texas Crutch for an hour, then glazed them with the concoction Buccs mentioned above, and let it set (with 2 applications) for about 30 minutes.
Gave 'em a rest for about 30 minutes in a warm oven, then sliced 'em up.
I reglazed mine a little more, and added some killer salad from CINCHOUSE.
If you like Asian flavors and are mildly adventuresome, I highly suggest this as a fun weekend experiment. You'll be back for a second time and third time and... more.
Thanks, Buccs.
