The theme for my long weekend has been “ribs every which way”, and I thought I’d share some of that.
Last night, I continued experimenting with lamb split breast plate, which is effectively lamb baby back ribs. Seared them in ghee, deglaze the pan (because it’s an instant pot baby) then pressure cook for 45 minutes with 1 cup water, 1 tablespoon broth (leftover kalua pig broth for me) and 1 tablespoon liquid smoke, natural release for 10 minutes, then spray with wagyu beef tallow and air fry for 6 minutes. Served alongside eggs/egg whites, because of course
Cooked in a Ninja Woodfire grill, dry brined for 14 hours, then wagyu beef tallow as a binder for a pure salt bark, pulled at 202 degrees and rested for an hour.
And also, now I’m trying to remember what it was my father used to serve sauerkraut with that also had mashed potatoes, which was a pretty yummy combo. Maybe kielbasa? Hmm, maybe.
Mashed red potatoes is a classic. I like putting the kraut on top of them. Or, more often than not, throwing them in the crock pot for the last hour or so.
Thanks!
Definitely! Thats some sunday afternoon football watching food if ever there was.
Wet three rice paper sheets in egg wash, fill with scrambled eggs and meat/veggies/potatoes/whatever you want. Roll in a coil and bake in an air fryer at 400f for 20 minutes.
I’d categorize it as a breakfast sandwich, they say it’s a cinnamon roll.
This broke my brain. Does this mean use the bake function on an air fryer, or bake in a convection oven (because I realize “air fry” is most likely a term similar to “bone broth” in that we already had a term for it)
Little steaky end cuts, and some unusually large shitake. Light salt & peppered them last night, so maybe 18 hrs. Tenderized them nicely, these are usually pretty tough.
There are apples just to the right. We didn’t eat them with it, of course, but they’re there!
