Slow Smoked Beef Short Ribs | Featuring NotKetchup Dipping Sauce

On this cook I slow smoke some beefy short ribs on the Weber Grill and coat it with NotKetchup Blueberry White Pepper sauce. Lip Smacking for sure!



You can find NotKtchup on Amazon here  - http://amzn.to/1zJ1Jwi



Check out their website http://notketchup.com for a list of stores you can find these dipping sauce.





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Grilled Cheese Sandwich | With Lomo (Cured Pork Loin)

It's late, I just got home from work, and I'm tired. What to do for dinner. Well, I have some Lomo left over why not make a grilled cheese sandwich? So this is what I came up with. Some of my favorite ingredients. Fresh and simple. Enjoy



Make your own Lomo - https://youtu.be/0dhDrXjKokU



Check out Umai Dry Bags - http://www.drybagsteak.com/



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Lomo (Cured Pork Loin) | Umai Dry Bags

Lomo/Lonzino Recipe



This Italian / Spanish cured pork loin either has a paprika coating (lomo) or not (lonzino).



Dry Cure Ingredients



Pork loin, trimmed, 2-3 in / 4-5cm ∅ 1 lb (454g)

Kosher salt 1 1/2 tbsp (15g)

Sugar 1 tsp (4g)

InstaCure #2 (0.25% of meat weight) 1/4 tsp(1g)

Black pepper 2 1/4 tsp (5g)

Garlic powder 1 tsp (2g)

Dried thyme 1 tsp (2g)

Ground cloves 1/2 tsp (1g)

Onion powder 2 tsp (4g)

Instructions



Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.

Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.

After the curing process, remove meat from bag, and rinse off cure under running water.

Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.

After drying is complete, slice thin and enjoy!



Visit Umai Dry Bags - http://www.drybagsteak.com/



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