Little Bites

 

MADE IN GRIDDLE: If you are going to make smash burgers, you have to have a griddle. But I see no reason why you need to buy a standalone griddle like a Blackstone to achieve griddle greatness. All you need is this Made In Griddle. It stretches across two burners on your stovetop....or you can take it out and throw it on your grill, be it charcoal, gas or electric.

It's made from carbon steel....which are the only pans I use for cooking anymore.....same as 99% of the restaurant kitchens. It has all the heat retention of cast iron without the weight penalty. And it's non-stick, just like cast iron. The more you use it, the more non-stick it becomes. And it's less expensive than cast iron.

Becky gifted me a PK360 charcoal grill about 5 years back. I am so in love with it, I have been able to get rid of all the multiple grills I have had. No more smokers. One grill does it all......grilling.  smoking, offset cooking and griddling....the latter thanks to this griddle. It retails for $179 and you will want to will it to your kids when you die. This sucker will outlast the next 8 generations of your offspring.

DAAWAT ULTIMA BASMATI RICE: Becky and I love rice. It's one of our favorite sides for meals. And Basmati rice is at the top of the charts, typically sourced from India and Pakistan. It's often compared to Jasmine rice, which comes from Thailand.

Both are long grain and cook up with virtually no stickiness. But Basmati rice actually elongates as it cooks....Jasmine does not. Jasmine rice is light and has a floral aromatic quality to it. Basmati has a nutty, popcorn-like aroma....which goes really well with grilled meats.

I've been buying Daawat rice for years....it's always at the top of the list for Cook's Illustrated  editors. But recently I stumbled upon their premium product. It's far more aromatic and much longer than their regular Basmati. In fact, it's the best Basmati rice I have ever tasted. It's also incredibly affordable. I scored a 10-pound bag from Walmart for only $19.98.

Smoked Gochujang Pork Ribs

 

Now don't get your undies in a bundle if you don't have a smoker or a grill. You can still make this fabulous rib recipe in your oven. Just skip the hickory chunks and prepare the recipe as noted. Then 4 hours in a 300º oven will do the trick.

I would still recommend the water pan on a lower level, underneath the ribs. On a grill or smoker, it provides moisture as well as helping to maintain a consistent 300º cook. When you use an oven, the thermostat will maintain the temp....but the water pan helps to keep the ribs moist. This Cook's Illustrated recipe serves 4 to 6 people.

INGREDIENTS

For the Ribs

1-1/2 tablespoons kosher salt

1 tablespoon red chili flakes (or gochugaru)

1 tablespoon plus 2 teaspoons toasted sesame seeds, divided

1 tablespoon packed brown sugar

2 teaspoons of pepper

1-1/2 teaspoons granulated garlic

2 racks St. Louis-style spareribs (approximately 3 pounds each)

5 medium hickory chunks for smoking

1, 13" X 9" disposable aluminum pan

2 scallions, sliced thin

For the Glaze

1/4 cup gochujang

1/4 cup soy sauce

1/4 cup packed brown sugar

2 tablespoons ginger ale

2 tablespoons toasted sesame oil 

DIRECTIONS

1. Prepare your grill or smoker for a 4-hour, indirect cook at 300º.
2. Prepare the ribs: Combine salt, red chili flakes, 1 tablespoon sesame seeds, brown sugar, pepper and granulated garlic in bowl. Place ribs on rimmed baking sheet and pat dry with paper towels. Flip ribs meaty side down. Sprinkle bone side of ribs with about one-third of spice mixture. Flip ribs and sprinkle meaty side with remaining two-thirds of spice mixture.
3. Add hickory chunks to direct fire/coal side on the lower level. Place disposable aluminum pan on the indirect side of your grill on the lower level. Fill 3/4 full with hot water. 
4. Set cooking grate in place. Place ribs side by side on grill, meaty side up, lengthwise over water pan. Cover grill and open lid vents enough to maintain a temperature of 300º. Cook, without opening grill, for 2 hours. After 2 hours, open grill and rotate ribs 180 degrees. Then cook for 2 more hours.
5. Meanwhile, whisk all glaze ingredients in bowl until sugar is dissolved; set aside.
6. Transfer ribs to rimmed baking sheet, meaty side up. Brush meaty side of each rack with 3 tablespoons glaze. Tent with aluminum foil and let rest for 20 minutes. Sprinkle ribs with scallions and remaining 2 teaspoons sesame seeds. Cut ribs between bones. Serve, passing remaining glaze (if desired).

Wine pairing: Zinfandel

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