CaseT
TVWBB Platinum Member
Smoked Prime rib, fondant taters and Bordeaux green beans. Homemade
Smoked on the 14” WSM. Cherry and pecan. 285 pit temp. Windy and raining so no photos of the pit except right at start. Pull at 128f rested 30 minutes.
I posted the fondant taters the other day .only change I made was to cu cylinders and use herb de providence instead of Rosemary. Which was fantastic!
Bordeaux green beans
Bordeaux Green beans 1 pound green beans. Par boiled in water salted with @jacobsensaltco Lemon zest sea salt. Sautéed in olive oil and finished with 2 tablespoons toasted pine nuts, 2 tablespoons dried cranberries and a butter, garlic, lemon zest, Bordeaux reduction.
Reduction was made with 3 tablespoons butter, 1/4 Bordeaux, 4 cloves chopped garlic, 1 tablespoon fresh lemon zest. Made directly in the pan with the beans pine nuts and cranberries.
soup du jour. t his is what happens when you’re softening butter and forget about it...
Smoked on the 14” WSM. Cherry and pecan. 285 pit temp. Windy and raining so no photos of the pit except right at start. Pull at 128f rested 30 minutes.
I posted the fondant taters the other day .only change I made was to cu cylinders and use herb de providence instead of Rosemary. Which was fantastic!
Bordeaux green beans
Bordeaux Green beans 1 pound green beans. Par boiled in water salted with @jacobsensaltco Lemon zest sea salt. Sautéed in olive oil and finished with 2 tablespoons toasted pine nuts, 2 tablespoons dried cranberries and a butter, garlic, lemon zest, Bordeaux reduction.
Reduction was made with 3 tablespoons butter, 1/4 Bordeaux, 4 cloves chopped garlic, 1 tablespoon fresh lemon zest. Made directly in the pan with the beans pine nuts and cranberries.
soup du jour. t his is what happens when you’re softening butter and forget about it...
