This morning has that cool crisp fall/football like feeling to it. We're doing Texas Style BBQ Ribs. Firing up the smoker shortly for 4 racks of St Louis cut Ribs that were dry brined overnight and dry rubbed early this morning. Target temp of 225 for 5-6 hours, should be ready for kick off..
How about you BBI?
Go Giants!
It was a bomb, almost felt like it had meat in it from the richness and texture of the mushrooms.
Leftovers.
It was a bomb, almost felt like it had meat in it from the richness and texture of the mushrooms.
Lou! Sundried tomatoes? I'm guessing one of two things, either you didn't have a Jersey tomato on hand, or you're trying to keep the moisture down in the eggs...
Quote:
Thinly sliced crimini mushrooms cooked until lightly caramelized (over a pound of them to start) together with a huge diced onion, one medium Chinese eggplant, one small zucchini, 8 rehydrated sun dried tomatoes, and of course ample freshly chopped garlic and dried Italian herbs blend. A decent wedge of well aged Gouda (almost as hard as Parmesan) grated into it.
It was a bomb, almost felt like it had meat in it from the richness and texture of the mushrooms.
Lou! Sundried tomatoes? I'm guessing one of two things, either you didn't have a Jersey tomato on hand, or you're trying to keep the moisture down in the eggs...
I too loathe sundried tomatoes.
Will start off with smoked wings, might do a red chili too.
And finish roasting the chilies today.