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Found 7 results

  1. Here is a tried and true method for Beef Ribs which produces deep and hearty color and flavor. It is a red wine reduction basted beef ribs dish. Start with a slightly sweet red wine, my preferred is Merlot. The sugars in the wine will help produce some nice caramel undertones in the meat. Add as sprig of fresh rosemary as you reduce the wine on a low simmer to about 1/4 (or preferably less) or its original volume. Remove the silver skins from the bone side of the beef ribs. Liberally apply the reduced red wine to the ribs, re-apply as needed during the smoking process. Get your Kamado stable at 225, use a medium-strength smoking wood. For this cook Jack Daniels oak staves from their aging barrels were used. The cook was performed with the diffuser placed in the lowest position. Cook time was a bit over 4 hours. Cook until the bend test is passed. Beef ribs typically cook a bit faster than pork ribs, due to a lower fat content. Serve with after resting about 15 minutes, which gives the juices a chance to redistribute. The finished ribs have a nice beefy earthy taste, and hold up well with side dishes which would normally be too strong to pair with pork ribs. A nice Cabernet pairs well with the ribs too.
  2. Beef Braised Ribs in a red wine reduction sauce was calling my name for dinner tonight. A few pounds of beef short ribs were at a good price at the store and were grabbed before they disappeared. Some "Cabernet Merlot" wine was also at a low price, so the deal was set. The Big Joe was cleaned out and filled with fresh lump charcoal in preparation of the cook. The X-Rack was put in the lowest position to get the KJ Cast Iron pot close to the coals. The lid was left open and a couple tablespoons of canola oil was added to the pot. When the pot got searing hot the short ribs were tossed in for searing. As one face of the ribs finished searing, they were rotated to put a new face down to the hot cast Iron. When seared on all sides, the ribs were pulled out and set to the side. With the juices from the ribs left in the pot, carrots, diced onion and chopped celery was added to the pot and stirred until the onion was golden. A tablespoon of flour was added into the pot and mixed with the contents. Then a couple tablespoons of tomato paste was added and mixed in. Finally 750 ml of the wine was added to the pot and mixed completely. The pot was left to simmer until the wine had reduced to about half its initial volume. Fresh Rosemary, Thyme, Oregano, salt and black pepper were added to the reduced sauce. The seared ribs were added to the hot mix to begin the braising, along with a cup of "Best Brown Sauce" for more beefy goodness. Link below: http://www.kamadoguru.com/topic/16717-french-mother-sauce-brown-sauce/?hl=%2Bbrown+%2Bsauce The lid was put on the pot at this time. The ribs were allowed to braise for 2.5 hours which is when they were falling off the bone tender. The ribs were pulled out of the pot and set aside to rest. The vegetables were strained out of the drippings with the reduced wine, and a roux was made. The roux was expanded with beef broth, half and half and seasoned with salt and pepper. Mash potatoes were made with salt, pepper, butter and cream cheese. The gravy was ladled over the potatoes and served with the beef short ribs.
  3. Made up a version of white Sangria to go with our meal yesterday. (Recipe off internet on The Domestic Geek) Here are the ingredients: 1/2 a small Honeydew melon (cubed – approx. 1 cup) 1/2 a Cucumber (Thinly sliced) 1 tbsp. fresh Mint. (Miced - from my herb garden) 1 - 750 ml. bottle of white wine of your choice (I used Pinot Grigio) 1/2 cup simply syrup. 8 oz. of Club soda or tonic water. (Added at the last just before serving for fizz) Everything ready to go. (Tip: When pouring use a strainer or you’ll have pieces of mint in your glass) In my glass at the table ready for the toast. Good stuff.
  4. I have been making hard cider in various forms for several years now. The stuff I make is nothing like what you buy off the shelves. The first variation I make is more of an apple wine. It's rather high in alcohol content and it is on the dry side. It also taked 4 to 6 months to mature properly. My first variation of this is a carbonated version of the same recipe. My second variation is a sweeter and less dry version with slightly lower alcohol content. My third variation is a variation on all three of these methods where I use a mixture of apple and cherry cider. Have any of you tried making hard cider? In comparison to making beer, this process is a lot easier. It just takes longer to ferment and age properly before drinking it.
  5. On the cook today (while SWMBO is working away), is Brined Seasoned Chicken thighs in white wine sauce. Kamado Joe poultry seasoning was used, along with an alcohol free white wine as the simmering base. Additionally, roasted fingerling red potatoes drizzled with black truffle infused oil, liberally sprinkled with Kamado Joe Vegetable seasoning. Lastly a Apple-Blackberry pie, prepared with an orange tequila and Jack Daniels honey sauce is prepared. The mixture of Apple, Orange, Honey, Blackberry and various spices will give the pie a complex taste which should stand up to any main course. The apples and berries were simmered separately and then combined in the pie shell. The sauce was thickened with corn starch prior to pouring over the fruit in the shell. All three dishes are currently on the Kamado Joe Big Joe using the extended rack and ceramic stones to even out the heat.
  6. Was watching an episode of Tony B. where he was in Burgundy. One of the restaurants that he was in showed the chef making Beef Bourginon. He was cutting up "Beef Cheeks" into very large chunks to braise in Red Wine. The meat looked REALLY good and made me hungry immediately. So, my question is - What are Beef Cheeks? Anybody that can expand on this cut of red glory?
  7. This Winter has been brutal around Chicagoland so much so that I've only used my CGK a few times due to snow accumulation and subzero temps. Although my grill could handle the cold, I couldn't. So, an as alternative outlet, I've resorted to brewing beer, mead, and wine. Below are my two most recent videos of my red wine (a cabernet sauvignon). Gettign Started, Fermentation, Racking, and Aging http://youtu.be/L4xTsjtCllw Bottling http://youtu.be/G8i4zhtXEC4
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