Jerome D.
TVWBB All-Star
Tonight's dinner was made with all ingredients exclusively from local farmers markets, which is something I've always wanted to try. The meats were pasture-raised lamb chops and grass-fed beef short ribs. The side dishes were organic kale sautéed with very fresh garlic, sourdough bread from a local artisan baker, and fresh picked corn. Fortunately, everything went well with this cook...I would be ashamed to ruin great meat and vegetables that our local farmers put so much work into. Thanks for checking out the photos!
Here are some photos of the uncooked short ribs and lamb chops, before and after seasoning with rub from a Boston-based family business.
Action shots of the short ribs, cooked at 250° on the Performer using Wicked Good Lump Charcoal and a couple chunks of cherry wood.
Action shots of the lamb chops, reverse-seared over lump charcoal with no smoke wood.
The sourdough loaf, kale, and garlic.
Finally, some plated shots. The short ribs, after being taken off the bone and sliced, tasted like miniature briskets. The lamb chops had some of the best tasting lamb fat I've ever had. The garlic slivers in the sautéed kale were melt-in-your-mouth.
Here are some photos of the uncooked short ribs and lamb chops, before and after seasoning with rub from a Boston-based family business.
Action shots of the short ribs, cooked at 250° on the Performer using Wicked Good Lump Charcoal and a couple chunks of cherry wood.
Action shots of the lamb chops, reverse-seared over lump charcoal with no smoke wood.
The sourdough loaf, kale, and garlic.
Finally, some plated shots. The short ribs, after being taken off the bone and sliced, tasted like miniature briskets. The lamb chops had some of the best tasting lamb fat I've ever had. The garlic slivers in the sautéed kale were melt-in-your-mouth.
