Bob Correll
R.I.P. 3/31/2022
March 24, 2013:
March 24, 2014, it came down heavy for awhile, but was too warm to add up much.
I grilled both days, but first here's Sunday's spares:
The ribs were good, but small.
They were already StL cut, and I swear the tips and trims were from a much larger slab.
Yesterday's snowy cook.
Boneless skinless chicken thighs marinated in Italian dressing. (had no Wicker's, and was running late, so I didn't make the clone recipe)
Meanwhile, inside trying a method that I saw on ATK the other day.
(more details at bottom for those interested)
Grab shot trying to protect my camera from the snow:
Plated with green beans and the reds:
Everything was excellent, and the spuds were super good.
On PBS I watched America's Test Kitchen make reds (smaller than mine) by braising them in salted water, and 3 pats of butter.
Covered for 15 minutes, then uncovered, simmered until the water was gone, and browned in the butter that remains.
They said reds can take a lot more cooking due to the low starch level.
Wife and I agreed, some of the best we've ever eaten, sort of creamy in texture.
I wanted to do these in a cast iron skillet on the grill, but too ugly out to mess with them.
Sorry for the long post, take care everyone!
PS, ribs, and thighs both cooked over Stubb's briqs, love that stuff, but they take awhile to get going good.
March 24, 2014, it came down heavy for awhile, but was too warm to add up much.
I grilled both days, but first here's Sunday's spares:
The ribs were good, but small.
They were already StL cut, and I swear the tips and trims were from a much larger slab.
Yesterday's snowy cook.
Boneless skinless chicken thighs marinated in Italian dressing. (had no Wicker's, and was running late, so I didn't make the clone recipe)
Meanwhile, inside trying a method that I saw on ATK the other day.
(more details at bottom for those interested)
Grab shot trying to protect my camera from the snow:
Plated with green beans and the reds:
Everything was excellent, and the spuds were super good.
On PBS I watched America's Test Kitchen make reds (smaller than mine) by braising them in salted water, and 3 pats of butter.
Covered for 15 minutes, then uncovered, simmered until the water was gone, and browned in the butter that remains.
They said reds can take a lot more cooking due to the low starch level.
Wife and I agreed, some of the best we've ever eaten, sort of creamy in texture.
I wanted to do these in a cast iron skillet on the grill, but too ugly out to mess with them.
Sorry for the long post, take care everyone!
PS, ribs, and thighs both cooked over Stubb's briqs, love that stuff, but they take awhile to get going good.
