July 3, 2012

• pick me own broth

  so, its 3 days begun into the seventh month.  I have 8 pounds of ribs. what beer should braise then prior to ovening them off?  for you dry humpers, wet I tell ya WET. 

  so I dontgo lame in the foot or broke, youre choices of my basic availabilities are. these.

  http://www.argonautliquor.com/

   recipe I know is

  

   

  

  

  

  yes, pictures of beef back rbs, negra modelo, silver swan (phillipines) soy, garlic, turnip. meaning I have roasty malty bitter perfume uncious perfume garlic twang and beefiness.  option one

   

  option two is.

  

  

  

  

  

  

   

  wells bombedier- if fresh a very caramelly tasting bliss! if not an ale… vidalia onion – yes a specific branded onion because it is specifically sweet, red peppers also sweetish in case the well isn’t it’s usual, garlic and smoked salt.  why not soy. I can’t be having you thinking I’m one dimensional in ingredients .

   

  so, the idea is braise in beer sauce which makes the ribs far more tender- I’ve tried the direct roast you couldn’t chew them, you par boil them at least-  par sorta cooked braise slow cook in liquor not specifically alcohol but a tasty broth but in this case beer sauce , then since I’m not wasting money needlessly on a grill’s worth of gas to find out I need a new grill, oven roast them through.

   

  the ribs are thawing and I’m not throwing food away so I must cook them. no not the fourth not whenever today.  even if no one cares tonight- cold ribs are picnic worthy.

   

  • 3:26 am
  • 6 Comments