Been a while....

[Jocool]

It's not that I haven't been cooking. ..just that I haven't been on line

I'll throw up some pictures and it's all pretty self explanatory. The hanger steak that I have cooked this time round, had been cryovacced and stored in the back of the fridge to age for the last eight weeks!





The aging process had made it super tender and really brought out the flavours. But I did cook it a little bit longer than I would have liked so as to appease the crowds. The overcooking toughened it back up slightly.


This past weekend I was cooking for my daughters Uni mates. I wasn't sure of the quantities, so I just went nuts! I wound up using an elevator on BOTH Performers, as well as on my Jumbo Flamenco.







The chicken wings were smoked for about an hour and a half, and then seared for a few minutes to get crispy.



The turds were something else. I did my regular turds with a cheese mix and a mini kransky.  And I also put together some PB&J turds and they went down real well. But the standout had to be the Blue Cheese Turds!  Fucking sensational!


The beef ribs........knockout!




And this is what a successful meal ends up looking like at our place!

[Troy]

[Craig]

Followed by heavy petting he thought to himself...




Looks great!

[jcnaz]

That all looks great, Joe!

[Cuda Dan]

That looks delicious can I have some. HAHA

[Jocool]

Thanks....I think.....

[eccj]

Were those beef short ribs?  Everything looks phenomenal!

[Cuda Dan]

Jocool
 I thought it was a place to add your cat pictures (I was just having some fun) sorry about that.
But what you cooked looked great and thanks for sharing, nice job on the story also.

[Jocool]

It's all good boys.

Not sure if you could call them short ribs, but they could be. I just order the ribs from the butcher and get him to rip them down the middle. It makes them easier to handle. I might try and do the whole rack and keep it complete next time. It could be interesting.

[1buckie]

It's all good boys.

Not sure if you could call them short ribs, but they could be. I just order the ribs from the butcher and get him to rip them down the middle. It makes them easier to handle. I might try and do the whole rack and keep it complete next time. It could be interesting.

I think the  piece you have comes from the "Short Plate"    usually cut into little 4" pieces for short ribs, but the whole piece like you did is by far the best !!!!!

Grate lookin' cookup my man !!!


Esp. like the various use of the risers.....good show !!!!

****P B & J 'Turds are an added attraction too !!!!

[Jocool]

It has certainly been an interesting learning experience, let me tell you.