Author: Krack's Country Cooking
Welcome to KCC! Lets make some tomato soup! Slice some tomatoes and a head of garlic and toss them in a roasting pan. Now lets add a diced shallot to a pan with melted butter and then add some tomato paste. Once cooked out add some chicken stock and bring to a simmer when it starts simmering add our roasted tomatoes and garlic. Let them cook down then pass everything through a fine mesh strainer. Now pour it back in to our pan with some sherry wine. Stir and bring to a slight simmer. Now we need grilled cheese with…
Welcome to our culinary adventure where we’re combining the best of two worlds – the classic comfort of St. Louis ribs and the bold, flavorful essence of pastrami. In this mouthwatering YouTube video, prepare to indulge your senses as we take you step by step through the art of crafting Pastrami-inspired St. Louis Ribs that will leave you craving more. Join us as we dive into the heart of this gastronomic masterpiece, revealing the secret techniques to achieve the perfect balance of smoky, juicy, and irresistibly tender ribs. From selecting the finest St. Louis rib cuts to infusing them with…
Smokey ribs, with a sweet and tart glaze! We start with trimming the ribs to square them off. Then seasoned with a simple 50/50 Salt and Pepper rub. Feel free to use whatever rub you like. Smoke the ribs at 250° for about 4-5 hours until they get the color you like. Don’t forget to spray the ribs with a simple syrup every hour to keep from drying out. Then I wrap in foil with 1/2-1 stick of butter meat side down. After 1-1.5 hours check to see how flexible they are. Once they bend freely it’s time to unwrap…