Deb
New member
Left for the store last night to buy a pork roast for today, I wasn't in the mood for the traditional ham or lamb, somewhere between here and there it changed to short ribs.....
when I got home I started dinner on the MAK and as soon as that came out carrot cake went in...
sprinkled the short ribs with some rosemary, thyme, black pepper and into a bag with some red wine for an overnight soak
this morning.....ribs, cream cheese, butter out of the fridge.......
short ribs dried, sprinkled with some black pepper and some BPS Double Secret
over a pool of wine, carrots, shallots, onion, garlic and some herbs
into the MAK, cream cheese frosting made.........
in the MAK on smoke for an hour, then 250 until they had good color
into a dutch oven with the wine/veggies & some beef broth
frosted the cake
pulled the short ribs out of the dutch oven and dutch oven into the beer fridge to cool down and separate the fat , fat skimmed and the juice reduced and thickened with a little butter/flour
started some polenta, finished it with some 2yo raw milk cheddar (smoked in the MAK a few months ago)
all plated
all I have to say is wow......
dessert
when I got home I started dinner on the MAK and as soon as that came out carrot cake went in...
sprinkled the short ribs with some rosemary, thyme, black pepper and into a bag with some red wine for an overnight soak
this morning.....ribs, cream cheese, butter out of the fridge.......
short ribs dried, sprinkled with some black pepper and some BPS Double Secret
over a pool of wine, carrots, shallots, onion, garlic and some herbs
into the MAK, cream cheese frosting made.........
in the MAK on smoke for an hour, then 250 until they had good color
into a dutch oven with the wine/veggies & some beef broth
frosted the cake
pulled the short ribs out of the dutch oven and dutch oven into the beer fridge to cool down and separate the fat , fat skimmed and the juice reduced and thickened with a little butter/flour
started some polenta, finished it with some 2yo raw milk cheddar (smoked in the MAK a few months ago)
all plated
all I have to say is wow......
dessert
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