stew?

[addicted-to-smoke]

Picked up some boneless beef ribs. Dino bones/bone-in beef ribs do not exist in Middle TN, despite cows everywhere, including sometimes in the back field when they break through the electric fence for the horses.

Maybe I should catch one sometime. Anyway ...

This is a total experiment, meant to increase my learning, even if by stupid mistake. I started the 18 WSM too hot. Even with ALL the vents closed, it held well over 350 for over an hour. But when it fell to 300 I did open up two vents below and the lid vent again.

The beef had been on the cooker for over an hour; I made no attempt to stabilize the cooker. I decided to make a quasi-stew, sorta. (Note: I have almost zero experience making stew!)

The Camp Chef dutch oven got the call ... I didn't even first verify if it would fit under the lid (it does.)

I cut up 4 red potatoes into quarters, and prepared about 6 carrots. Tossed that in with a small amount of Dale's Low Sodium, about a cup of water, 1TBPS minced garlic, and a secret weapon: I drizzled some freaky molasses my mother-in-law had brought back from Nicaragua some time ago. It's crazy rich but has a sweet, unidentifiable character about it. I figure that alone will either make the meal or ruin it.

I pulled the meat when I'd had the rest ready. Out of morbid curiosity I Thermapen'd them. They were done and tender, pushing 200 degrees. Oh well ... and yes I am aware that normally for stew, you cook everything at the same time. And I am aware there's a real chance the meat will turn to mush when it's all over. Fuck it ... I'd just as soon throw it all in a blender and create a bizarre stew shake. And then market it to people with no teeth, if necessary. Meat pudding! Mmmm ...

The beef had kosher salt, black pepper, some cardamom, and something red like paprika that wasn't paprika. Yes, I "should" have cut the meat into cubes or whatever prior to placing in the DO. Sue me.




Oops, forgot to add the yellow onion:




Still in process. I have one lower vent open and we're looking at 360-380 with a slow descent in temp. If (when) it drops to say, 320 I'll open it up somewhat. Need them taters to cook.

Not a ton of liquid in here, so if it cooks faster/thicker than stew would, that's fine. 4pm, gonna check it in an hour.

[Jules V.]

Hurry! It's 2pm and i  haven't had breakfast yet.

[addicted-to-smoke]

LOL Jules you left-coasters will get leftovers!

[addicted-to-smoke]

shut down, it's all over




... and of course, the minute I bring it in, Girl Griller frowns and says, "Aw, is it ready already? I wanted to play with Rusty!" (Rusty is a horse ... she treats them like dogs, tells them what to do etc.)


Sure thing, the dutch oven sitting in the kitchen might as well be a faux cambrio at this point. But I could not resist getting a chef's delight onto the fork. I love the flavor. Has those recognizable scents of "stew" (carrots/potatoes/onion) but the cardamom and molasses teamed up to take this into outer space.

It's not the juiciest thing ever, but not dry either. I think I know how to improve it, next time!

[addicted-to-smoke]

No plate pics. The molasses drizzle seriously set the tone. In fact I'm glad it was only a drizzle; it was over everything when all said and done. Interesting.

I'll try something similar again with "normal" molasses. I've since Googled "molasses beef" and (not surprisingly) there's a ton of examples out there.

[addicted-to-smoke]

Ha! Found one more:

[Darko]

I don't give a shit what you did, or how you did it, but I would so eat that!!!!

[Dc_smoke309]

Looks good. Always fun to create something!


Sent from my iPhone using Weber Kettle Club

[jcnaz]

That looks fabulous!