Two three-bone racks of plate short ribs
½ cup chili powder
¼ cup garlic salt
¼ cup coarsely ground black pepper
2 tablespoons canola or vegetable oil
Wrapping Mixture -
½ cup light brown sugar
½ cup honey
1 cup unsalted butter or margarine
3 tablespoons beef base, paste form
2 tablespoons water
Fleur de sel or kosher salt
1. Preheat an Indirect BBQ or Ceramic Cooker with deflector plate, a drip pan, and 3" Chunks of pecan wood to 250°F.
2. Moisten all sides of the roasts with the water. Sprinkle with about half of the rub.
3. Place the roasts in the cooker, bone side down, and cook for 5 hours.
4. Combine all of the wrapping mixture ingredients in a medium saucepan over medium heat, stirring to combine as the butter melts.
5. Place half of the ingredients on a large sheet of heavy duty aluminum foil, top with a roast, meat-side down, close, and crimp to seal. Wrap with a second sheet of foil. Repeat with the remaining rack.
6. Place the racks back on the cooker, meat side down and cook for 1 hour.
7. Remove the racks from the cooker and increase the temperature to 275°F. Let the racks rest in the foil for 45 minutes.
8. Remove the racks from the foil, reserving the cooking liquid.
9. Lightly dust all sides of the racks with the remaining rub and place meat side up in the cooker for 45 minutes. Meanwhile, strain all of the juices and solids from the pan through a fine mesh strainer set over a measuring cup. Discard the solids. Allow the fat to come to the top in the measuring cup, pour off and discard. Pour the remaining liquid back in the pan to keep warm.
10. Remove the roasts from the cooker and let rest for 30 minutes.
11. Slice into 1/4 inch slices, perpendicular to the bone. Brush the cut side with the reserved juices and sprinkle with fleur de sel.
Recipe courtesy of Adam Perry Lang of Daisy May's BBQ in New York City.
Makes 8 servings.
4 medium zucchini, about 6 inches long and 7 ounces each
4 medium yellow squash, about 6 inches long and 7 ounces each
1 cup freshly squeezed orange juice
½ cup extra virgin olive oil
Juice of 2 lemons
¼ cup honey
1 tablespoon soy sauce
5 garlic cloves, thinly sliced
3 tablespoons chopped scallions, white portion only, reserve the greens for garnish (see below)
2 tablespoons finely chopped shallot
1 tablespoon finely chopped ginger
¼ cup extra virgin olive oil
Coarsely ground fresh black pepper
One block, about 6 ounces, Pecorino Romano cheese
1/3 cup chopped scallions, green portion only
¼ cup finely chopped chives
1 tablespoon honey
1. Trim the ends of the zucchini and the squash, split each one lengthwise, and place in an extra large re-sealable plastic bag (or divide between two large bags).
2. In the blender, or a medium-to-large bowl with an immersion blender, combine all of the marinade ingredients and blend until smooth. Pour over the zucchini and squash. Squeeze out any excess air from the bag and close. Roll the bag to evenly coat in the marinade. Refrigerate for 1 hour.
3. Preheat a well-oiled charcoal or gas grill to medium.
4. Remove the zucchini and squash from the bag, letting all excess run into the bag. Lightly pat dry with paper towels and place in a large bowl. Toss with the olive oil.