Tuesday, 11 August 2009

Smoked Beef Finger Ribs

I am finally back at home for a stretch where I can resume some cookery of the smoker and/or pressure cooker variety! On the menu, smoked beef finger ribs

At this juncture I would like to give you some details on what Beef Finger Ribs are in terms of cut, but I can't as I just don't know. I tried to look online, but didn't find any further details, and many items discussed "boneless beef finger ribs" which these aren't - they have bone. I would like to say that the obvious is that they are a product from the cow that comes from the ribs, but then using that logic one may also think that they are a cow fingers product as well. What I can confirm based on visual (vs. the logic scenario) is they are definitely a rib product. But not the usual large ribs, so likely from a different area or a different trim.

I approached the ribs in usual smoker fashion. Dry rub marinade; sprtizing, basting with sauce. Here's the rundown.

I first used a plain basic (lazy) dry rub of salt, pepper, garlic powder and onion powder. (In hindsight, I should have used something more zesty and less salty such as my ancho dry rub or spicy dry rub which I make in supply so I always have it on hand). I let the dry rub absorb for about 1/2 hour.

I used a grapvine wood pellet and let the ribs cook at 225F for about 4 hours. I would normally suggest sprtizing with apple juice every 1/2 hour for the last 3 hours, but we ended up going for a motorcycle ride and I was able to only sprtiz for a couple of hours.

Finally, I made a yummy Chipotle Raspberry bbq baste/mop type sauce which I mopped the ribs with 3 times during the last 45 minutes of cooking. I also served a bit on the side for extra dipping (if you do this, be sure you aren't using any that's had the potential of cross-contamination).

The result. Pretty delicious. Served with some corn on the cob and beets with fresh dill all from the farmers market. Does it get any better?

Chipotle Raspberry Mop Sauce

14 oz can tomatoes with sauce
2 chipotle peppers in adobo sauce
4 cloves garlic minced
2 cups frozen raspberries
3/4 cup ketchup
3 tbsp molasses
1/4 cup raspberry vinegar
1/4 cup Worcestershire sauce
1 tbsp onion powder
2 tsp celery seed
2 tsp black pepper

Process the tomatoes and chipotle peppers together until smooth and pour into a large saucepan. Add remaining ingredients and bring to a boil stirring often. Reduce heat, and let simmer for 30-60 minutes.

Saturday, 1 August 2009

Up-State New York n' Smokin'

No I'm not being lazy and avoiding posts. I've been travelling through New England/Up-State New York / and the Mid-West for all of July and blog-posts haven't been at the top of my to-do list (they fall short of lobster rolls, incredible architecture, and tall ships).
Although I plan to jump back into smoker recipes and pressure-cooking recipes, I thought I'd do a quick blurb on smoker cooking during my travels.

When you think of smoking, you don't normally think of Up-State New York and/or New England - you'd be more apt to think of Kansas or the deep south. But let me tell you, smoking is alive and well in the North East.

We passed many a smoker places - in hindsight I should have taken pictures of all that I saw as it truly is surprising. But what I will tell/show you is the place where we did stop and partake of a delicious smoker meal.
The Tail o' the Pup is a smoker joint just north outside of Lake Placid. We had seen it a couple of years ago when driving through, and always regretted not stopping. On this trip, we made it our initial destination (shortly followed by Lake Placid).
The Tail o' the Pup not only does smoked foods, but also seafood boils. Very cool. It's not upscale, but it is delicious, and the perfect outdoor eatery. The outdoor space (which is much larger than the indoor space) is perfectly designed for some laid-back hanging out while chowing down on big food. Since we were there around 2:00 p.m. we didn't see it, but they do have live entertainment on an outdoor stage.
In order to maximize our tasting of all things smoked, we shared the meat platter. Complete with pulled pork, beef brisket, chicken, and ribs. All were tasty, and had a delicious charcoal flabour. If I had to pick the pulled pork would be my fav (my husband voted for the beef brisket).

Apart from that, I should mention, Lake Placid is a beautfiul place.

We stayed a few nights at this great hotel called High Peaks resort which is right on the main street and overlooks Mirror Lake. Fantastic. The little townsite is very nice with all the essentials (Starbucks). Also, the roads around the area are amazing, particulary if you have a motorbike or a sports car (twisty, smooth and scenic).

I should also mention this fantastic side-trip we did to Burlington, Vermont where we had a smoked meat sandwich at Leunig's downtown. It was beyond amazing.

So there it is boys and girls. A quick update.