reservations at Tommy Bahama‘s taking the day off! https://www.tommybahama.com/restaurants/restaurants/sarasota.html Happy New Year Y’all!
You would be OK with this, it’s prime rib and meant to look like that, it’s fully cooked and you would love the flavor if you just try it
OK so… Here is my rib recipe but I neglected to add cinnamon and finish them with the sauce that I normally use which is from Marietta Georgia. I will give you the highlights however. They are usually much better than this. I have somewhat, failed. So I use baby back ribs typically but, this is all I could find last minute. I decided to go ahead and try it because I had family coming over and they were expecting me to make something good. I use baby back ribs which I squeeze lime juice over. Then I rub them in dark brown sugar. Then I coat them in various seasonings (you can use any seasonings you like, a friend of mine uses mustard and gin) including cinnamon, and then put to the baking pan, add dark beer, Cover them and bake them for 3 hours at 225°F. I typically uncover them after the three hours, pour off the juices, add barbecue sauce and put them back in for another 20 minutes. sometimes I throw them on the grill to give them a little bit of crispness over the fire. Believe it or not, I forgot to add the cinnamon, got rushed and didn’t uncover them, pour off the juices and cover them in sauce and then bake them for another 20 minutes… Total failure, however they did taste good and I served the sauce on the side.
I was embarrassed and failed to add the finished product pictures. Sorry guys… Not my best performance.
I love this Williamson Brothers original sauce from Marietta Georgia. They are located just down the street from “the big chicken”! Marietta Georgia people will recognize the landmark . If you call them, they will send you the sauce through the mail if you like. It is the best barbecue sauce on this earth!
The best part about making ribs is you cannot screw them up unless you overcook them. You can put on any seasonings/flavors you like as long as you cook them low temperature for a few hours. They will turn out amazing regardless of your cooking skills! They will fall off the bone when you cook them “low and slow” and you serve them with the appropriate sauce that your guests will appreciate. Depending on where you live in the country, your guests may appreciate sauces that are familiar to them. Don’t fret, you’ll do fine no matter what you serve them with as long as you follow the first few rules.
You can do the same thing in a smoker or on a grill as long as you keep the temperature low and cook them for 2 1/2 - 3 1/2 hours. Your guests will think that you are a master chef when you serve them this incredible dish with the best sauce that you like!
You might remember that I attempted a deep fried ham, it didn’t turn out exactly right but after putting it in the oven for another three hours at a low temperature it was amazing!
Something a little off script but decided to do fillets and hotdogs together tonight The usual in that I sauté everything in the cast-iron skillet and then put it over the flame to bring it to desired temperature for whoever’s dining. Gorgonzola butter for the steak and whatever you like for the dogs Serve with appropriate drinks, anytime there’s red meat I like a martini and a red wine that’s suitable for the dish
So just a normal run-of-the-mill Saturday night with sautéed/grilled filet mignon and homemade garlic/herb mashed potatoes. The Gorgonzola butter on top of the steak was made by me and is very simple.
Dave, you know that you need to take pictures during your creation. Buick brothers need to be in your loop!
