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Labor day cook

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  • Ernest
    commented on 's reply
    Thank you John.
    They're really simple to make. The authenticity might be questionable since I don't use lard. But they tastes better than any store bought.

    For your first batch try this
    1 Cup all purpose flour
    2 tablespoons fat/oil of your choice. I prefer solid as in butter, chilled bacon fat, coconut oil.
    A pinch of salt
    About 6 tablespoons warm water or chicken stock (more flavor )

    Mix the salt and flour then rub the fat into the flour. Get as much flour to cling to the fat.
    Then add water, little at a time until you can get the mixture into a cohesive ball.
    Knead that for about minutes just to get things together. Tightly Wrap that in a plain and let it sit for about 30 minutes.

    Don't worry too much about ingredient amounts, unlike baking, cooking is not an exact science.

  • _John_
    replied
    Looks straight out of a cookbook. I have never made tortillas before, those look delicious and I have a little leftover pulled pork. We need a section for leftovers...

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  • Jon Solberg
    replied
    Speechless, as usual...

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  • Ernest
    commented on 's reply
    Thank you John!

  • Ernest
    replied
    I had some leftover Kalbi, decided to make tacos. Yeah I love tacos. First whip up some flour tortillas. Not sure about the ingredient amounts, I just toss flour, pinch of salt with bacon fat (I never throw away bacon fat) and warm water. Knead a little, break into balls and left them alone for about 30 minutes. Roll Heat Make tacos Have a beer!

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  • _John_
    replied
    Missed this post somehow, looks great!

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  • Ernest
    commented on 's reply
    Thank you Boss!

  • Ernest
    commented on 's reply
    Thank you Jon!

  • Ernest
    commented on 's reply
    I tried wrapping once I ended up with steamed beef. Then I went naked, they still came out oozing with juices. I'll never wrap again.
    I hear folks talking about bark this bark that, eeeh! I can't be bothered with the bark LOL!

    Now this is the first time I've cooked the short ribs on the PBC. I asked the butcher for uncut rack to experiment with. I don't think I'll cook short ribs on the WSM unless they're English cut.
    Last edited by Ernest; September 1, 2014, 07:50 PM.

  • Jerod Broussard
    commented on 's reply
    Beef ribs can get very "pot roasty" if ya wrap.

  • David Parrish
    replied
    Awesome! Those beef ribs look incredible.

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  • Jon Solberg
    replied
    As usual. OFF the HOOK!

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  • Huskee
    replied
    Great pics as always Ernest. Can I ask out of curiosity...why do you leave the beef ribs uncovered? For drier bark?

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  • Ernest
    replied
    Correction, I'd have loved a deeper caramelized color on the Kalbi

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  • Ernest
    started a topic Labor day cook

    Labor day cook

    Keeping it simple on this Labor day. Got some beautiful racks of beef short ribs. I asked the butcher if they had uncut short ribs. I salted and left them uncovered in the refrigerator for 3 days. I rubbed them with peanut oil and applied my basic beef rub of coarse ground black pepper, paprika, garlic and onion powder. Hang time. I'm going to experiment with hanging Kalbi in the PBC. Aaaaaaaand done! Beef ribs came out beautifully Did a side of creamed spinach. Kalbi was fantastic. I'd have loved a caramelized color. A fault on my part because the ribs were still in there and I didn't want to crank the heat up.

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