Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sciabbó

Botch
Botch Posts: 17,450
edited March 3 in EggHead Forum
Sciabbó is an Italian dish I've never heard of, but it sounded interesting with a couple odd ingredients.  Two lbs country-style pork ribs, dry-brined and grilled just long enough to get some color, then cooked overnight in the slow cooker with onion, tomato paste, 28 oz crushed tomato and 1.5 cups red wine; then this morning pork is shredded in the sauce and 1 Tbs cocoa powder and 1/2 tsp cinnamon added:
 

 
Served over pappardelle w/Parmesan:
 

 
It looked really good, and the whole house smelled wonderful this morning, but it was... meh.  Tomorrow when I reheat the ragu I'll be adding a Tbs or so of black pepper, think that's what this needs.  
To the Been There, Cooked That file.   

SuperCallousFragileRacistSexistNotMyPOTUS 

Ogden, UT, USA


· Share on FacebookShare on Twitter

Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,875
    That just looks and sounds so good. I’m surprised it was a misfire from your perspective. Did the recipe call for salt to taste, and did you add any?
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,933
    Italian mole! Looks amazing though. Also wondering if you pre fry the onion? 
    canuckland
    · Share on FacebookShare on Twitter
  • LetsEat
    LetsEat Posts: 466
    Possibly brighten the flavor with a finishing  acid like red wine vinegar.  
    IL 
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,450
    Salt level was fine, onions were pre-fried; if the black pepper doesn’t do it tomorrow I’ll try some vinegar.  Thanks guys.  

    SuperCallousFragileRacistSexistNotMyPOTUS 

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • Gulfcoastguy
    Gulfcoastguy Posts: 7,400
    That looks great and country style ribs are on sale at  Rouses through tomorrow. Just any old red wine?
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,450
    Gulfcoastguy said:
    That looks great and country style ribs are on sale at  Rouses through tomorrow. Just any old red wine?
    Any wine is good enough for cooking, except the “cooking wine” sold at the grocer (with added salt so they can $ell it there).  Mine came out of a box, and I cut myself pulling out the plastic spigot.  :angry:  I like using boxed wine for cooking, since it keeps for a long time as no air is introduced to the bag, ie no oxidation.

    SuperCallousFragileRacistSexistNotMyPOTUS 

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • Gulfcoastguy
    Gulfcoastguy Posts: 7,400
    Yeah the only bottle I have around is a bottle of Marsala. I got in when I thought I had a hankering to make Chicken Marsala then remembered that I actually made Chicken Marengo 30 plus years ago. That is a great dish that you should try. It was in my first cookbook by Double Day.
    · Share on FacebookShare on Twitter

Categories