Better picture #food #cooking #scallops #cheese (Taken with Instagram)
just realized this is my fifth day in a row eating pizza for dinner. true love.
cinnabon clones (pre-frosting).
made these for easter, they were even better than actual cinnabons! i have a bread maker, which makes making the dough super easy. i even prepared these the day before and popped them in the oven easter morning!
these were so legit. the salsa was also very legit. got many tacos for many days out of this!
48 hour sous vide bbq baby back ribs.
i heard that this is an insane way to make ribs. being the bbq fan i am, i went for it. first i brined them for 24 hours. this makes them hold water much better when cooking. i also added a little bit of brown sugar and liquid smoke to the brine.
after 24 hours i dried them off and put my kansas city dry rub on one half and some famous daves rib rub on the other. i re-made a small batch of the kansas city rub because i read that no additional salt is needed after brining. so i made it without salt. i noticed this with the dave’s rub, it was still good, but much too salty. next time i will try not brining.
i cooked them for 48 hours at about 143 degrees F. when researching on the internet, a lot of dudes did 72 hours and reported that the meat falls away from the bone under its own weight. i was hungry and figured they’d still be good after 48 hours. next time i’ll try 72 hours.
once out of the bag, i used a butane torch to create a flavor crust on the surface of the ribs. when making sous vide steaks i would sear them in a hot pan or on the grill for a minute per side - but the blowtorch is much better and much cooler.
i then covered them in my kansas city sauce and put it under the broiler for about 5 minutes. this warmed up the sauce and made it thinner and stick to the meat. i also torched it briefly to caramelize the sauce :D
i’ve been eating ribs my whole life.
i’ve had a lot of ribs.
these were easily the best ribs i have ever had.
unlike any other ribs i’ve ever had.
the meat stuck together very well, but pulled away cleanly from the bone. for the meat staying together so well, they were unbelievably tender and juicy. the texture is nothing short of silky. this cooking method is so incredible.