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.