Original owner of this beast said it hadn’t been fired up in 4 decades. If I was getting it warm for it’s first cook on Aussie soil I was going to attempt to put together a dish rather than just my general go to of grilling meat. Thanks to Dan Johnson Chris Bray & Nadine for the inspo on finally pulling my finger out and creating a dish from scratch.
Wife isn’t a fan of short ribs on their own so decided to incorporate them into a Ragu. smoked over cherry wood for 8 hours on the 1956 red speckle grill, the shorties were then added to the Ragu. The flavour that they absorb simmering for 3 hours was amazing.
To make it fun, the kids and I made the pappardelle pasta from scratch. They absolutely loved the process and I dare say it will become an activity we do together in the future.
Was a great way to christen this grill but Jeeze it was almost a full weekend of prep and cooking [emoji28] the end result was well worth the effort. Apologies about the post being pic heavy but thought I’d show a snap shot overview of our weekend.
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Topic: LIVE!! Right now***WHATS ON YOUR GRILL?***Right now LIVE!! (Read 568158 times)