Dinner prep for my guest tonight
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Why wouldn't you?
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No one wants to eat that massive chunk of fat. Better to trim it off to use for ground beef or render it down to cook with later.
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You don't eat it. It flavors the meat.
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If it were smoked before the sear, yes.
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had some smoked beef and chicken for the first time a couple of months ago and it was sublime
didnt think it would be much different than grilled meats but my god
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smoked meats are unreal.
a few items some unknown dramneurodivergent and i have collaborated on in the past two months:
smoked some teriyaki chicken wings
and used my chili recipe but did that weird "over the top" method where you smoke the meat above the pot for a few hours then mix it in
did char siu ribs too (paper plate only for grabbing from)
all 10/10
!meatshit
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I need that rib recipe right now
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So those char siu ribs are slightly lazy. I use a packet of premix Noh char siu spice for that bright stereotypical chinese rib color.
I add a little bit of extra five spice to this - mix half of the packet with just a bit of orange juice (like 1/4 cup) to make a thin sauce to marinate the ribs in; wrap them in plastic overnight.
Put them on the smoker for 3 hours @ 220F. Take them off, double wrap in foil, and spritz with some apple cider vinegar. Throw in the oven for 2 hours @ 225F. At about 1:30 hr point go ahead and mix the remaining spice packet and more five spice with some orange juice in a small pot and cook it down to almost a syrup/tacky sauce.
Once the ribs hit 2 hours in the oven, uncover them and baste with the sticky syrup - put them back in the oven uncovered for another 30 min to an hour.
Waa laa
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Thanks chef, that sounds amazing and I'm doing a rack this weekend.
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Just cook it in tallow. Leaving the fat cap attached is r-slurred.
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That's r-slurred. The fat cap is already there.
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You're gay and your steaks suck.
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No u cutting out the fat is foid nonsense
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I eat it.
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god steak fat is so delicious
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