Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

At least I didn't bleed into the meat...

chucklschuckls Posts: 399
edited November -1 in EggHead Forum
plated.JPG
<p />The title of this post was going to be "My Favorite Way To Use Spare Rib Trimmings" showing my carne adovado meal tonight - but when I was slicing up the pork I cut half-way through my fingernail (left hand ring finger). No, I'm not showing that picture! Lots of blood, but none in the meat. I'm bandaged up now, it'll probably leave a mark..[p]But anyway, here's the photo essay:[p]CARNE ADOVADO[p]This is currently my favorite way to use the trimmings from St. Louis -style spare ribs. With this cook, I dusted the rib trimmings with DP Red Eye & cooked indirect at about 350 dome to get them done faster. For smoke I used Costa Rica coffee wood chips. The ribs were done in about 2 1/2 hours, right about the same time as I finished up the chili colorado sauce. I used about 20 dried mild chilis for the sauce.[p]To Start:
simmer some dried chilis, after removing the stems and seeds...[p]
<img border="0" src="http://www.funkydishrag.com/images/egg/carneadovado/simmered.jpg" width="639" height="425">[/p][p]
Add some cumin, oregano, salt, and garlic powder, puree in food processor...[p]<img border="0" src="http://www.funkydishrag.com/images/egg/carneadovado/process.JPG" width="639" height="425">[/p][p][p]Strain to remove the skins...[/p][p][p]
<img border="0" src="http://www.funkydishrag.com/images/egg/carneadovado/strain.JPG" width="639" height="425">[/p][p]
Mmmm, a nice chili colorado sauce...[/p][p]
<img border="0" src="http://www.funkydishrag.com/images/egg/carneadovado/sauce.jpg" width="639" height="425">[/p][p][p][p]Cook up some spare pieces of pork (these are spare rib trimmings - I could have
used more)...[p]<img border="0" src="http://www.funkydishrag.com/images/egg/carneadovado/cooked.JPG" width="639" height="425">[/p][p][p]Chop, but don't slice off the end of your finger (dad-burn knife was SHARP!!)[p]
<img border="0" src="http://www.funkydishrag.com/images/egg/carneadovado/chopped.JPG" width="639" height="425">[/p][p][p]Combine pork with sauce, cook for 45 min at 350 dome[/p][p]
<img border="0" src="http://www.funkydishrag.com/images/egg/carneadovado/yummy.JPG" width="639" height="425">[/p][p]
[/p][p]
A bit o' fresh-baked bread (yah, I know, I should be cooking it in the
egg...)[p]<img border="0" src="http://www.funkydishrag.com/images/egg/carneadovado/muffintop.JPG" width="639" height="425">[p]Yummy, Dinner!! (the chili colorado sauce was pretty hot, the sour cream
cuts the heat a bit)[p]<img border="0" src="http://www.funkydishrag.com/images/egg/carneadovado/plated.JPG" width="639" height="425">[/p][p][p]Hey, how'd this get here??[p]
http://www.funkydishrag.com/corvettealbum.htm[/p][p]
Explanation - My current project, a body-off restoration of my '66 Corvette.
That's a new hood, correct for the '66 model year. Click on the picture
for a link to my restoration project web site.[p]

Comments

  • bbqdivabbqdiva Posts: 192
    hey chuckls,[p]omgoodness, that looks out of this world. [p]Questions please:[p]On a scale of 1-10, where would you put the heat factor of this dish? [p]How long do you simmer the chilis? [p]So, there is nothing tomato about this? [p]What color are you going to pain the car?[p]Was wondering what to make for dinner. You solved my problem. [p]O.K. going to try this today!
  • thirdeyethirdeye Posts: 7,424
    chuckls,[p]Looks good man. Hey, Is your bowl from the John Deere collection?[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • chuckls,
    What a great idea for rib tips. I've been doing my spareribs different ever since Nature Boy & Kenny put on the BGE class in Feb. I never used to remove the tips, but now I do.
    I'm also doing a vette. Mine is a 61. Its not being restored to original, but the body will remain stock. Everything else is pretty different. 400 tuned port small block, 350 trans, Ford 9" rear end, independent front end, etc. Been working on it for about 15 years now. Thats what happens when you own a body shop. See-Yaa

  • chucklschuckls Posts: 399
    bbqdiva,[p]On a scale of 1-10, where would you put the heat factor of this dish?
    The heat factor's about a 5 - Last time I used 14 chilis instead of 20, and the adovado didn't need sour cream at all[p]How long do you simmer the chilis?
    I cooked them with just enough water to cover, for about 15-20 min until they were soft and ready to puree[p]So, there is nothing tomato about this?
    No tomato at all! I did add some lemon zest to enhance the taste of the herbs[p]What color are you going to pain the car?
    Milano Maroon - that was the car's original color[p]Chuck

  • chucklschuckls Posts: 399
    thirdeye,[p]Yup, John Deere collection. Plates, bowls, tableware and all! Kinda' country, don' cha think? :)[p]Chuck
  • chuckls,
    It looks fantastic! Can you submit it to the recipe page? Sorry about your finger... I have a ceramic knife and sliced my finger pretty good a few months ago. It hurt like the dickens but now you can't even tell where the stitches were.

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