Beef rib and chorizo faheeetaas

theyolksonyou · January 2016

Meh. Sounded like a good idea. Ribs weren't so good reheated.

Homemade guac, flour tortillas deep fried for chips. Black beans, cheese and crema.

Onions, sweet peppers and cactus on the black stone for some char along with the protein.

Vanilla hates me, more pics to follow.

theyolksonyou · January 2016

northGAcock · January 2016

Can't tell it from the pictures. Looking d@mn good from 35000 feet somewhere in the middle of the US. I just had a Pastrami sandwich thanks to American Airlines....it is not so good.I would be all over that....I could over look the reheat ribs for sure.

bgebrent · January 2016

Damn man, that looks great for "meh"!! Friggin awesome!

theyolksonyou · January 2016

@northGAcock thanks, it was ok. Safe travels.

Mattman3969 · January 2016

I'd eat it fo sho

Chubbs · January 2016

SGH · January 2016

Looks like a winner to me my friend.

saluki2007 · January 2016

Looks good from bro. I realy need to get a griddel. Any idea how it would hold up to a mid west winter?

theyolksonyou · January 2016

@saluki2007 thus far, my griddle has been garage kept because the garage is full of kitchen Reno crap. I would think that if it were well seasoned and covered, it would be fine. The cover that they sell is not waterproof only resistant. Many folks use something to tent tha middle so water runs off.

Legume · January 2016

That looks good, I'll ignore your comments that it's just ok.

Mattman3969 · January 2016

I think it would have been better if you put the meat on the right side of the griddle. Lol

theyolksonyou · January 2016

@Mattman3969 47 years ago my daddy cooked the meat on the right and it was incredibly tough. Ever since the I cooked left to right just like I read. I ain't no commie chinaman.

Mattman3969 · January 2016

If you care to listen I would do a flambé over the center burner with the left burner on med high heat and the right burner on low heat with the center burner on med heat. I think that would fix the toughness.

theyolksonyou · January 2016

Mattman3969 said:

If you care to listen I would do a flambé over the center burner with the left burner on med high heat and the right burner on low heat with the center burner on med heat. I think that would fix the toughness.

That's the way old people with grandkids do it. I like to pretend I'm young and hip.

Mattman3969 · January 2016

But it's works because I said so & I don't even own a BlackStone.

bgebrent · January 2016

Mattman3969 said:

But it's works because I said so & I don't even own a BlackStone.

Matt, you need a Blackstone brother. I hear it's legit

Jeepster47 · January 2016

theyolksonyou said:

Mattman3969 said:

If you care to listen I would do a flambé over the center burner with the left burner on med high heat and the right burner on low heat with the center burner on med heat. I think that would fix the toughness.

That's the way old people with grandkids do it. I like to pretend I'm young and hip.

"Pretend" seems to be the key word here my friend.

The rib meat looks good ... what was so-so about it? What will you do differently next time? I usually have a few left over for lunch the next day ... simply zap them in the micro wave and they're 90% of what they were at the dinner table.