A change of pace, TW - Tuscan Wibs. Thought I’d do something a little different. Saw it in Cooks Country (an arm of ATK). I also checked other sources to give this a good test run. It was interesting as a change. I had to sell my wife on the idea. And the cooking time intrigued me, it ended up about 30 minutes total cook time.
I started with a St. Louis wack of Wibs and cut them into two bone sections. Salted them, let em set for a bit, started a chimney of coals, made a vinaigrette, then oiled & peppered the wibs. Put the wibs meat side down over the coals for 5 m’s, flipped for 6 m’s, back over to meat side for 6 m’s then flipped em 2 min a side until I got to 180-190.
As advertised, they were different, chewy, moist, and fatty. The crust was tasty, especially in the vinaigrette, which was evoo (1/4 cup), crushed rosemary, juices from two lemons, a couple of shots of red wine, a tap of roasted garlic. It was enjoyable and fast. Would I try it again? Maybe in a year or two. There is a reason it is not the rage as BBQ. I couldn’t eat it 14 times a week like Wibs that have been Q’d.
I started with a St. Louis wack of Wibs and cut them into two bone sections. Salted them, let em set for a bit, started a chimney of coals, made a vinaigrette, then oiled & peppered the wibs. Put the wibs meat side down over the coals for 5 m’s, flipped for 6 m’s, back over to meat side for 6 m’s then flipped em 2 min a side until I got to 180-190.
As advertised, they were different, chewy, moist, and fatty. The crust was tasty, especially in the vinaigrette, which was evoo (1/4 cup), crushed rosemary, juices from two lemons, a couple of shots of red wine, a tap of roasted garlic. It was enjoyable and fast. Would I try it again? Maybe in a year or two. There is a reason it is not the rage as BBQ. I couldn’t eat it 14 times a week like Wibs that have been Q’d.
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