Iron Chef WAYCT - What Are You Cooking Today
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Today, I going to attempt, what will probably be a poor imitation of @seawolf 's, Yankee Pot Roast.
Piece of Chuck was large…
Cut it in half and the other bit can go to the freezer for next time…Zach's suggestion was to cut the meat up into smaller pieces, so it ends up having more surface to sear
I couldn't find Pearl Onions either, so I'm using shallots….
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Wow, that looks fantastic! Great job! Happy with it so far?
Looks good. The tiles are beautiful!
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Started with some great bread. Rye is preferred, but in a pinch I had to use sourdough. Next, some homemade thousand island dressing and some fresh sauerkraut. Swiss cheese, homemade corned beef piled high, and into the pan. Cooked low and slow to make sure they're crispy and hot all the way through.
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Today I'm making BBQ spareribs. I trimmed the flap, removed the membrane from the back of the ribs, slathered in mustard, and rubbed with a spice rub that I made just for ribs.
The smoker is getting hot as we speak. I'll be cooking these ribs for about 6 hours with a combination of lump charcoal and pecan wood.
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Looks great! Ever tried the 3-2-1 method? It's pretty damn effective. 3 hours smoked, 2 hours wrapped in foil to get some tenderness, 1 hour to crust, optionally saucing with a half hour left.
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I have tried the 3-2-1 method. I honestly don't see the point. Ribs should have a little bit of bite to them, and every time I've done 3-2-1, the meat ends up falling off the bone. That's overcooked. I've even adjusted to 3-1-1 and still wasn't crazy about the results. I've tried foil, butcher paper, and different liquids inside.
I cooked them yesterday for about 5 hours at 225, and the last hour I spent basting them with sauce every 15 minutes. They came out very tender, and the meat was firm enough to take a bite out of, but came cleanly off the bone. YMMV with 3-2-1, but I'm sticking with the classic low and slow!
