Thanks guys. Yeah smoke freak, I’m sure we would. I was tempted to cook these inside since they never left the pan but I’m glad I didn’t. They did pick up a subtle smoke flavor from the charcoal that added a nice touch.
There is a lot of different ways to go with this flavor wise and technique.
One thing I might try next time is doing the initial sear over the coals before the braise but the whole point of this was to capture all the flavor in the pan from start to finish then reduce to really condense all of the flavor.
I’m kind of digging braising right now. I need some beef ribs.
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