![]() When you rotate the ribs add chips to the charcoal side.When the ribs start to brown, sprinkle more seasoning on them.Place the ribs on the cold side, stacking is ok as long as you rotate every 20 minutes or so, put a handful of chips on the hot coals and close the top to the lid.Next, I take the seasoning mix "rub" the meaty side of the ribs thoroughly, while reserving some for later.I then take a knife and score the membrane on the underside of the ribs (bone side).I prefer hickory smoked ribs over indirect heat, so if using hickory chips put them in a bowl or bucket of water to soak for 30 minutes or so, then build a charcoal fire to one side of the grill at its lowest setting (gas grill only light one side).Either a slab of spare ribs, or 2 slabs of St Louis cut or baby back, the fatter the better.Allow to set for 5-10 minutes before serving.Transfer to casserole dish and top with your fried onions. ![]() Add in 4-8 cups (depending on your preference) of you cream of mushroom soup and bring to a simmer.When shallots begin to brown add 1 Tbsp thyme, 1 Tbsp Garlic and green beans and sautee for 2-3 minutes (be careful not to "toast" garlic.In a large skillet begin by caramelizing julienned shallot in remaining oil and butter on medium high heat.Shock in a bowl of ice water and drain thoroughly.Boil the green beans for 1-3 minutes until slightly tender and bright green.Have a large bowl of ice water ready before the beans go into the pot.Bring 1 Gallon of cold water to a boil and salt heavily (should be as salty as the ocean) add 1 tsp Baking Soda(helps brighten the beans).Season additionally with salt & pepper to you tastes.Add1 Tbsp fresh thyme and thicken with corn starch slurry(equal parts corn starch & water dissolved before adding to soup) until coats the back of a spoon (I like it slightly thicker when used for green bean casserole). ![]()
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