Taught another class in Palermo Buenos aires today. (Pork only) , next Tuesday I do a big beef class. Was super limited on time to cook 2 big boston butts in 6 hours and also prep n cook spares and baby backs. My meat supplier has been complaining he sells all his ribs and is left with the matabre ( not sure what you call it in English, but it is the thin strip of meat that covers the ribs. It is normally cut off before you receive your spare ribs. Anyways I promised him I would work on a recipe to utilize it. So came up with the idea to cut it in strips and plat it after coating in Memphis dust. I also made a few on skewers with apple in between and some Brussel sprouts. I nocked up some burnt ends from pork belly but instead of cutting into individual cubes I cut cubes 90% of the way through the belly but left a little intact so I could move in in the smoker as a whole piece. Work great. My clients went home crying that they were so stuffed they couldn't eat another bite.
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Last edited by Ahumadora; May 15, 2018, 08:06 PM. -
May be part of the diaphragm. -
Whatever it is, it looks great.
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Chef's perks, we call them! Not for company - for us!Comment
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Looks great! I was just in BA April 16 - 18. Is this class in your building? Downtown? We stayed at the Hilton in the old shipping district on the canal. I wish I had contacted you before we went. It was supposed to be a quick stop.Comment
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Dude........ that’s all I can say........is dudeComment
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