Paul, aka Chilebrown, has sent in another really creative dish. Naturally, I have to applaud anyone with the good sense to use Survival Spice™ on ribs, of course...
This is a creation I call Methusela. It was ribs coated with Surival Spice. I baked it in a spiral, in the oven. and served it with Fresh Asparagus and Rice Pilaf. The Tri Tip came marinated from the butcher. It was a sweet marinade with flavors of Soy Sauce. The Truffled oil was served over the Pilaf and Asparagus.
Nice, Chile! His truffle oil was made from Oregon truffles and our Tibvrtini Olio Extra Virgene di Oliva. Truffle oil is a great thing to have in your pantry, it gives a lot of dimension to a dish without being too intrusive, plus it's much more cost effective than buying truffles, though Paul mentioned that they were pretty reasonable.
Here's his marinated tri-tip, cooked just right:
Email me your food pics! We love to see them, especially because I'm going to be too busy to be cooking much for the next few weeks.
Hooyah. Nice shootin' there CB.
Looks almost as good as my smoked lamb leg ...
What's going on with that big ol' smoker, Biggles?
Any chance on getting a recipe? That looks really good.
Hi Chris, I do not have a recipe. I just kind of winged it. I rubbed surival spice on a butcher trimmed rack of ribs. I tied it with some kitchen twine and covered it with foil in cast iron skillet. I put it in a 350 oven for an hour. I took the rack out and sauted some onion and cup and half of basmatic rice in the rib drippings. I added some stock,seasoning and the rack of ribs minus the butcher twine. I then turned the convection fan on and finished it in aprox 30 minutes. I garnished with boiled asparagus and green onions. It was tasty!!!