What's cookin'?

smoked some beef ribs this weekend for Super Bowl party. Here’s one rib cut off the rack.


Where do you source beef ribs like that? That’s not a usual cut that’s sold in the grocery store at the butcher’s counter.

pretty sure there was big long thread on differences between (plate vs. chuck) beef ribs cc: @Ns1

but you can actually find plate short ribs (which are used by the famous texas bbq joints such as Franklin bbq) at any market that sells sliced flanken korean short rib, just ask the butcher to sell you the entire pack uncut. Korean markets will probably have the best quality as opposed other asian markets.
Bought at 99 ranch:

this cut pic isn’t the best because it was taken about 5 hrs after the ribs were pulled , but it was cold. reheated it a bit and the moisture redistributed and it juicy and fantastic.


Awesome!! Thanks, @hppzz!
We just got a smoker for Christmas, so I don’t remember previous conversations. Saw @Hungrydrunk’s photo and was inspired to recreate.

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i got these ribs from a friend in the restaurant industry. I believe these are the Plate Short Ribs (IMPS123A)
These are the same style as the ones used by most BBQ places when smoked Beef Short Ribs are mentioned.

An alternative are the chuck shorts ribs sold at Costco Business center.

Here’s the thread where beef ribs were discussed:


brought home some dover sole last night to cook for my first time. this particular one was from iceland(a true sole)

skinning was the only tricky part but similar to pulling the membrane off of a rack of pork ribs

very lightly seasoned with salt and flour and into a med hot pan with oil and butter

flip after 4-5min and cook for another 4-5 and add a bit more butter and capers to fry up and finish with a big squeeze of lemon. try not to muck up the sear

no plated pics bc i had no parsley and wife and i were hungry so we tore through it but served with some roasted cauliflower and zucchini. had some white rice for a carb but we didnt touch it. this fish lives up to its hype, ive only had it at cooked for me at restaurants but don’t let that stop you. once you have the skin off, you’re gtg.


where did you find this source product and how much did it cost you?

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Dungeness crab on sale at Asian market so made Singapore chile crab (using its crab guts/roe)




Tamales pie.



Oh wow! Do you have a recipe? Don’t worry about writing one out but I was thinking this might be good when we have the kids and grands here in a couple of weeks.

I googled tamale pie. Used Valerie kitchen. I didn’t use green bell pepper. Used Ortega mild Chile instead,plus a can of enchilada sauce. Jiffy cornbread mix to top. I looked at other web pages and just used the recipe as a guideline. It was delish.

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That sounds just perfect. I’m no fan of green bell peppers either. Thanks, em.


You might even want to try forgetting about the cornbread. I might do this next time. Just covering the top with your favorite tortilla chips. Sprinkle with a lot of cheese. Add little bit of the corn meal mix to the meat mixture . Bake it trying not to burn the chips. Removing from the oven. And Topping with sliced avocado. You can add the sour cream and cilantro as a garnish. Upside-down nachos? With the tamale pie interior.

Oh, wow, that sounds even better. Especially for little kids. As always, thanks, kiddo.

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Source : Work. Free but cost to distributors or vip walk-ins is $10/lb.

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Some of our meals from the last few days…

Friday night was Korean BBQ in honor of the Olympics opening ceremony. I think I accidentally erased the picture because it’s no longer on my phone! :open_mouth: I bought premarinaded chicken and bone-in short ribs from the Korean market and grilled them at home. Served with pickled daikon and cucumber, white rice and lettuce leaves.

Saturday night’s dinner was pork with capers, garlic and lemon, served with Parmesan roasted potatoes, and Ottolenghi’s roasted carrots with tahini sauce. Total mish-mash of food, but I really wanted to make the carrots as I had been craving them for a while!

Sunday night was homemade pizza. Used pepperoni, italian sausage, homemade sauce, olives, bell peppers, onion, and jalapeno. I ended up putting them on a sheet pan and cooking them outside on the grill, as my oven has been a little wonky and shutting off on it’s own. I was worried that it would shut off mid-bake, so decided to use the grill instead. I oiled the pan as we wanted a crispy thin crust this time. Came out nicely. Made 2 pizzas so we’d have leftovers for lunch on Monday.

Last night’s dinner was Malaysian style Indian. :slight_smile: Yellow dal with green chillies, onion, and curry leaves, luncheon meat stirfried with curry leaves, green chillies, turmeric, and dark soy sauce, fried bitter melon salad with lemon and onion, and papad. All served with white rice.


Beets with sour cream and dill. Basmati rice. Chicken legs.


Wow! That sounds and looks fantastic!

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Bob sauteed a bunch of mushrooms in his usual way with s&p, garlic powder and butter. Cooked them down a lot til they were practically black but not at all burned. Made a grilled cheese sandwich including these. (I saw this on some site but can’t remember where.) On WF rosemary sourdough and brushed the outsides of the slices with melted butter. We cooked on the panini grill but of course you could do in a skillet. Perhaps the best sandwich we’ve ever made.