We hit upper 70’s in Wisconsin over the weekend, so i fired up my Weber summit Kamado to do a rack of Beef plate ribs. B&B oak briquettes over pecan wood. Pan fried diced potatoes and carrots in a bit of tallow, then added diced shitakes, dropped in a bit of butter and sl8ced shallots, side of Rancho gordo Domingo rojo beans.
by RichardChrz
Dining and Cooking