Early, I’ve got a brisket, 3 dozen wings, and 3 racks or ribs on or about to go on the smoker.
Great minds think alike. Although you've got me beat with the quantity!
Yeah we have two smokers, the small one can hold up to 48 racks of ribs at a time so when we fire it up we make sure to at least make use of some of the capacity.
in evoo with a touch of toasted sesame oil, the pan deglazed with white wine and tempura sauce reduced then thickened lighly with a lump of sweet butter.
On the side, steamed broccoli florets and spaetzle in a wine and chicken stock sauce with saffron, cucumbers, tomatoes, garlic and basil. The sauce was a leftover garnish from braised rabbit.
Wings and ribs on the smoker tomorrow.
And you might as well dump a bunch of bourbon all over all of it.
Great minds think alike. Although you've got me beat with the quantity!
Quote:
Early, I’ve got a brisket, 3 dozen wings, and 3 racks or ribs on or about to go on the smoker.
Great minds think alike. Although you've got me beat with the quantity!
Yeah we have two smokers, the small one can hold up to 48 racks of ribs at a time so when we fire it up we make sure to at least make use of some of the capacity.
Stupid me, without question, listened to her.
Five minutes before I served it, she called and said it was supposed to be only a splash of lemon juice, not a quarter cup.
I told her "too late."
Needless to say, that was a waste of some pretty good shrimp.
This time it came out better.
On the side, steamed broccoli florets and spaetzle in a wine and chicken stock sauce with saffron, cucumbers, tomatoes, garlic and basil. The sauce was a leftover garnish from braised rabbit.
It actually all came together pretty well.
Polenta with parmagiano reggiano and rosemary
roasted string beans.
Ruffino Chianti classico Riserva Ducale Oro