ShadowDriver
somebody shut me the fark up.
CINCHOUSE asked for an old favorite from our Buccs "back in the day."
I pulled a few things together... fish sauce, shallot, soy sauce, lime juice, Thai red chile, garlic...
I removed the bottom membrane from the ribs, rolled the rack, and eased them into a large zip-top bag, added the marinade, and massaged it all together.
It's been in the fridge for a bit with a few massages and flips and the like.
Tomorrow, I'll fire up some more of that El Diablo charcoal with some hickory to continue the process.
Tonight's pork chops plan quickly gave way to lighter fare when I arrived home from work with roquefort and cotswold cheeses, a small container of dolmades / dolmas, and the wife sliced up some honeydew melon with fresh lime.
What a brilliant start to the weekend. More to follow.
Thin blue and kind regards.
I pulled a few things together... fish sauce, shallot, soy sauce, lime juice, Thai red chile, garlic...
I removed the bottom membrane from the ribs, rolled the rack, and eased them into a large zip-top bag, added the marinade, and massaged it all together.
It's been in the fridge for a bit with a few massages and flips and the like.
Tomorrow, I'll fire up some more of that El Diablo charcoal with some hickory to continue the process.
Tonight's pork chops plan quickly gave way to lighter fare when I arrived home from work with roquefort and cotswold cheeses, a small container of dolmades / dolmas, and the wife sliced up some honeydew melon with fresh lime.
What a brilliant start to the weekend. More to follow.
Thin blue and kind regards.