Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
This should be pretty easy. It's all going to depend on how the vacuum pack of ribs smells when I open it, the ones I thawed last weekend and forgot about.
Aside from the usual carrots onions celery garlic, I'm thinking some cabbage, some white beans, and peas. I'm going to sear the ribs, then let them get some smoke, grill the vegetables, and simmer them in broth for a while. Bay leaves, thyme, parsley, salt, pepper. Maybe a can of tomatoes?
Any further suggestions are welcome. Corn would be good.
It sounds very good! I try to have at least a couple of short ribs left after a cook. Diced with a sautéed onion and cooked in pinto beans they're great. We love our beans in Texas. A lot of restaurants in south Texas have them as part of their breakfast menu.
If they are cryovaced they should be fine. They will just have done a week of wet aging. Shoot I wet age brisket and steaks for several week in cryovac sealed packages and they just develop a better flavor. Look up wet aging, for references on it. Just make sure you didn't have a leak.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Some root veg like parsnip or turnip would be nice. New potatoes like fingerlings. I would think it would be a rich/uncious soup. Perhaps an acid... good sherry. Green onion?
I have some Cabernet I’m going to use. Haven’t decided on the potatoes yet. They might not get along with the noodles. I love parsnips, Mrs used to but doesn’t any more. I’d put rutabagas in there, but I would have to go downtown to get them, the groceries up here on the mountain don’t carry them.
Noodles... nice! Big O mushroom chunkage? Cab, yum! You may still need something to cut it though. Dang! I’m getting excited about your soup. I’m stupid.
Same suggestion as JeffJ, I've done a ton of soups like Caldo de Res using smoked chuck that I took up to the stall. Not a lot of smoke after that. It adds a great dimension to the soup. Cook it, take some pictures and show us your wears Mosca !! Who knows where it may end up
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
The soup came out fine, but there was a strange aftertaste. It tasted like the Instant Pot sometimes smells after a cook. I googled and discovered that sometimes the silicone gasket takes on an odor and imparts it to the next cook.
Oh well. Not everything comes out great.
It was pretty obvious. I poured it down the sink. Better luck next time. I ordered new gaskets.
Everything I used was stuff I already had on hand, so I was only out old money. And some time chopping vegetables. It was an all day rain here, s I didn’t miss much.
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