Hi guys, had an interesting weekend and wanted to share.
So, last week I tried this new recipe for Short ribs. In a Dutch oven, put what ever root vegetable you can find (original recipe called for unpeeled, but that was too much for me).
I used carrots, potato, celery root, coriander root, leek, fresh garlic, yellow beet, head of garlic with some rosemary and thyme. Put the rack of short ribs on top of veggies, close the lid and let it go for 10-16 hours at 220 in the oven. Seemed scaringly dry, so I added a bottle of beer, increase d the heat to 240 and let it run overnight for nearly 12 hours in the oven.
This is befor
And this is after
Came out amazing, my seven year old said to me great meat dad, it came out so tender.
This week, I wanted to replicate the success, but modify it a bit, so I used lamb shanks
After an overnight in the oven, the house smelled amazing and it looked promising
So far, a nice plan.
So Friday my BIL picked up my Smoker and invited about 20 friends for a birthday party. He has done it once, only this time he moved to an apartment and was planning on doing it in the balcony.
Saturday on my way back from a beautiful day in the park enjoying a sunny break and looking forward to a late lunch of lamb shanks I get a call:
Come quick, the Smoker is on fire!
A minute later his wife calls crying, the food is gone, the Smoker is burning, everything is ruined.
They ended up using a fire extinguisher so using the Smoker again was not an option
So I stopped by my house and picked up my Weber go anywhere and rotisserie kit, he already had my Weber kettle. Also loaded the lamb shanks and called my BIL's wife to prepare rice.
I also brought a pack of stuffed spleen I had which is always a winner.
I Drove to a butcher and picked up a couple of chickens for the rotisserie cause who doesn't like chicken on a spinning stick.
Also asked for his kabobs, which initially said he's out, but seeing the desperation in my eyes, he made me some on the spot.
He ground some beef with lamb fat, fresh onion and parsley with some spices. Doesn't get fresher than this. Made them into little patties.
You take a pita bread (decent thickness can't be done with those ultra thin pitas) cut it into quarters and put the patty in each quarter.
Into a pre heated oven at 350 for about 20 minutes or until the pita is nice and crispy. A guaranteed success.
So I also picked up some fresh pita and drove to their place.
I was welcomed with a serious heavy scent of smoke as soon as I gotten out of the elevator, and two grim and depressed people. I think I managed to bring them up a bit. The evening went well and everyone with the exception of my BIL and his wife were happy.
So, this was my weekend, sorry for the long thread. Didn't have time to mention the perfect bone in rib eyes I had
But I will finish with an update from my garden. The almond tree is blooming, so spring is around the corner
So, last week I tried this new recipe for Short ribs. In a Dutch oven, put what ever root vegetable you can find (original recipe called for unpeeled, but that was too much for me).
I used carrots, potato, celery root, coriander root, leek, fresh garlic, yellow beet, head of garlic with some rosemary and thyme. Put the rack of short ribs on top of veggies, close the lid and let it go for 10-16 hours at 220 in the oven. Seemed scaringly dry, so I added a bottle of beer, increase d the heat to 240 and let it run overnight for nearly 12 hours in the oven.
This is befor
And this is after
Came out amazing, my seven year old said to me great meat dad, it came out so tender.
This week, I wanted to replicate the success, but modify it a bit, so I used lamb shanks
After an overnight in the oven, the house smelled amazing and it looked promising
So far, a nice plan.
So Friday my BIL picked up my Smoker and invited about 20 friends for a birthday party. He has done it once, only this time he moved to an apartment and was planning on doing it in the balcony.
Saturday on my way back from a beautiful day in the park enjoying a sunny break and looking forward to a late lunch of lamb shanks I get a call:
Come quick, the Smoker is on fire!
A minute later his wife calls crying, the food is gone, the Smoker is burning, everything is ruined.
They ended up using a fire extinguisher so using the Smoker again was not an option
So I stopped by my house and picked up my Weber go anywhere and rotisserie kit, he already had my Weber kettle. Also loaded the lamb shanks and called my BIL's wife to prepare rice.
I also brought a pack of stuffed spleen I had which is always a winner.
I Drove to a butcher and picked up a couple of chickens for the rotisserie cause who doesn't like chicken on a spinning stick.
Also asked for his kabobs, which initially said he's out, but seeing the desperation in my eyes, he made me some on the spot.
He ground some beef with lamb fat, fresh onion and parsley with some spices. Doesn't get fresher than this. Made them into little patties.
You take a pita bread (decent thickness can't be done with those ultra thin pitas) cut it into quarters and put the patty in each quarter.
Into a pre heated oven at 350 for about 20 minutes or until the pita is nice and crispy. A guaranteed success.
So I also picked up some fresh pita and drove to their place.
I was welcomed with a serious heavy scent of smoke as soon as I gotten out of the elevator, and two grim and depressed people. I think I managed to bring them up a bit. The evening went well and everyone with the exception of my BIL and his wife were happy.
So, this was my weekend, sorry for the long thread. Didn't have time to mention the perfect bone in rib eyes I had
But I will finish with an update from my garden. The almond tree is blooming, so spring is around the corner
