We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Sous-vide update - short ribs
I promised an update on the short ribs, so.... here it is If you're
interested, you can check out a thread on Sous-vide cooking at the EGullet forum .
I'm not going to repeat everything in the prior post on Sous-vide, just a quick and dirty.
First, I sealed the short ribs in a bag with some mushrooms, beef stock and port wine (they were seasoned with salt and pepper too).
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_being_sealed.jpg" align="center">[/p][p]I left them in the combi oven at 130F for 48 hours. The bags were cool enough to handle when they came out.
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_out_of_oven.jpg" align="center">[/p][p]I reserved the bag juices, and separated out the mushrooms. I sauted the mushrooms in some butter, added the strained bag juices, and reduced to make a pan sauce.
The shorties looked kind of blah on the outside, but beautiful on the inside
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_split.jpg" align="center">[/p][p]Obviously, they were ready to be finished on the egg. Sorry, the on egg shots got blurred, but... here's a picture of them
after 45 seconds per side at lava temps
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_off_egg.jpg" align="center">[/p][p]I cooked up some pasta, tossed it with the pan sauce, placed the shorties on top, with some freshly grated cheese, oh yeah, and some egg grilled asparagus.
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_on_plates.jpg" align="center">[/p][p]<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_on_plate.jpg" align="center">[/p][p]Oh yeah, almost forgot, they were fabulous The texture was unlike any short rib I've ever eaten. Was like eating a fine steak, not stringy at all, and required a knife to cut. Was VERY tender though, easy to chew, and great mouth feel... like a fine steak.