Baby backs and burnt ends.

johnnyp

Baby back ribs seasoned with salt and pepper.  I had previously vacuum sealed half of a brisket point we didn’t eat. Already fully cooked, but cubed, sliced and finished with the ribs today.



Today’s experiment was the potatoes.  Par boiling in slightly-alkaline water helps break down the outside of the taters.  When tossed in an oil/seasoning combo, the outside gets an almost-mashed potato coating.  That coating browns really nicely giving an A+ crust. With these, I tossed using garlic and rosemary infused EVOO, salt and pepper. I was happy with them. Really nice starter recipe, I’d like to tweak to see the rosemary shine through a little more.  



Thanks for looking 

dsrguns

It all looks good to me. The taters look especially good, great crust.

bgebrent

Nice cook brother!

DMW

Well, I wasn't at the right place tonight, that's for sure...

dmourati

Are those potatoes from the Serious Eats recipe?

https://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html

JRWhitee

Looks great Johnny

johnnyp

dmourati said:

Are those potatoes from the Serious Eats recipe?

https://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html

Yes! They are. 

thetrim

That looks really good!  Any chance you’re related to jimmy P who has the bada$$ butcher shop in Naples, FL?

dmchicago

johnnyp said:

dmourati said:

Are those potatoes from the Serious Eats recipe?

https://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html

Yes! They are. 

I thought so as well. I've made them several times. 

Nicely done.

JohnnyTarheel

Excellent Johnny

YukonRon

Beautiful cook, as always. Great move on the spuds. Thank you for sharing.