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Ghostface Grillah

Comments and faves

  1. Miguel Ariel Contreras Drake-McLaughlin (47 months ago | reply)

    How I did it

    Rib selection:

    Baby backs from Los Paisanos in Brooklyn.

    Marinade:

    Marinated overnight in equal parts apple cider vinegar, red wine vinegar, and saltwater. With chopped leek, fresh garlic, and parsley.

    Rub:

    Salt and pepper, applied lightly.

    Smoking:

    I used one half the floor of a charcoal grill for hardwood charcoal (provided by Paul - thanks!) and the other half had a pan filled with water which came to a boil quickly. The meat was then cooked over the water half in a closed grill for two hours, smoking it thoroughly.

    Braising:

    I set the meat in a pan filled with the marinade (sans veggies) and some beef broth, boiling on a grill. Covered in tinfoil the meat cooked here for 20 min after the smoking.

    BBQ sauce:

    I made a sauce by heating and mashing blackberries, and adding serrano peppers I pureed in a coffee grinder. The ratio for the sauce was: 2 hot peppers/ 20 blackberries/ 3 sugarcubes / 1 tablespoon balsamic vinegar.

    Serving:

    After the braising I applied a pinch of the salt and pepper rub and a small amount of the BBQ sauce to each half rack, cut the ribs for single serving and set a few fresh blackberries on top. On the side, sauce for dipping, and some thin sliced potatoes I fried in bacon fat while I was braising.

    Honestly it was great to participate and every other contestant had knockout ribs - I'd love to see those recipes too. See you in February for the winter contest.

  2. franimal (46 months ago | reply)

    WTF - This is the definition of SWEET.

  3. ★

    Ed Henry 70 added this photo to his favorites. (45 months ago)

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