10.2.5 Short Ribs
[How about a recipe for smoking beef short ribs?]
Carey W. Starzinger--
Smoked Short Ribs
Amount |
Measure |
Ingredient |
Preparation Method |
4 |
pounds |
beef plate short ribs |
|
10 1/2 |
ounce |
condensed tomato soup |
|
3/4 |
cup |
dry red wine |
|
1/4 |
cup |
finely chopped onion |
|
2 |
tablespoon |
cooking oil |
|
1 |
tablespoon |
prepared mustard |
|
2 |
teaspoon |
chili powder |
|
1 |
teaspoon |
paprika |
|
1/2 |
teaspoon |
celery seed |
|
Soak wood chips (Mesquite or Hickory) in enough water to cover starting about an hour
before cooking time. Drain the chips. In covered grill, place low coals on both sides of a
drip pan. Sprinkle coals with some dampened wood chips. Place ribs bone side down on
grill. Replace cover. Cook ribs until done, about 1 1/2-2 hours, adding more wood chips
every half hour.
Meanwhile, in saucepan, mix tomato soup, wine, onion, cooking oil, mustard, chili
powder, paprika, celery seed and 1/4 tsp. salt. Heat sauce at side of grill. Brush ribs
with sauce. Grill, uncovered, about 20 minutes more; brush ribs frequently with sauce.
[Can someone tell me where to find skirt steaks and how to cook them?]
Garry Howard--
Now that fajitas are a yuppie fad at just about every restaurant, skirt steak is no
longer cheap. These days there's not a big difference in price between skirt steak and
flank steak. I like to marinate skirt steak overnight and then grill it quickly over a
high heat so it is still rare in the center. Slice it thinly across the grain.
Here's a good marinade.
Grilled Marinated Skirt Steak
Amount |
Measure |
Ingredient |
Preparation Method |
3/4 |
cup |
cumin seeds |
lightly toasted |
6 |
|
Jalapeno chiles |
|
4 |
cloves |
garlic |
|
2 |
tablespoons |
cracked black pepper |
|
1/2 |
cup |
lime juice |
freshly squeezed |
3 |
bunches |
cilantro |
stems and leaves, washed |
1 1/2 |
cups |
olive oil |
|
2 |
teaspoons |
salt |
|
3 |
pounds |
skirt steak, trimmed of excess fat |
|
Place cumin seeds, jalapenos, garlic, black pepper, salt and lime juice in blender and
puree until cumin seeds are finely ground. Add remaining ingredients and puree until
smooth.
Cut the steak into 6 serving pieces. Generously brush meat with marinade and roll each
piece into a cylinder. Arrange the rolled steaks in a shallow dish and pour remaining
marinade over the meat. Cover and marinate for 24-48 hours in the refrigerator.
Cook steaks over hot coals for 3-4 minutes per side. Transfer to cutting board and
slice across the grain into diagonal strips.
Source: Two Hot Tamales Food TV Show TH6176
|
