Opening Summer 2015


 
Luke P said:
Ernest,

You are one talented grillmaster! That food looks out of this world. The beer at breakfast time didn't make me flinch, but if those jalapenos were on the breakfast menu I'd question your dietary fortitude. Ha!
Click to expand...

HAHAHA! I'm not suicidal
 
@Todd Phillips I'm a minimalist when it comes to seasoning.
The country ribs
Salt, pepper the ribs, brown, set aside.
Slice onions, sautee, season with salt and pepper, a little toasted cumin. Add some crushed garlic. Place the ribs back in the skillet and cook indirect on grill. Shoot for 325-350 degrees. No need to add liquid, the ribs will release enough.
Check for tenderness and then finish off with a quick grill sear. These took about an hour.

For lamb rack
I like to salt all my meats at least a day in advance using 3/4 teaspoon of kosher salt per pound of meat.
Then Make a paste with ghee (preferred) or fat of your choice, fresh rosemary and thyme, a little cumin and chipotle powder. Grate a bunch of garlic, mix that mess in a bowl.
Rub that all over the rack whenever you please. Marinades don't penetrate meat so no need to stress about it. Salting in advance is crucial though.
Now set grill for indirect cooking, no added wood, shoot for 275-300. Cook until internal temperature is 10 degrees shy of your serving temp. Slap it on really really hot coals to brown on all sides and enjoy.
 
Taking in the summer, Friday dinner Korean BBQ (kalbi) with a sous vide twist





Saturday, adult beverage accoutrements
Wings on lil Smokey aka WSM14.5



Cow Wings!





 
I'm still at it....
I know people that know people....... I got these beauties at 18.99/lbs. Normally sale for $48.95.



Sous vide at 135 degrees.



HEEEEEEE HAAAAW!!
Seasoned with salt and salt only.


I'm not really a fan of charred Steak. Just a nice crispy crust.
Now I'll crack me some mixed peppercorns and sprinkle with some more black truffle salt.





That was beef butter!!
 
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