Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew Schloss; David Joachim; Alison Miksch

Author:Andrew Schloss; David Joachim; Alison Miksch
Language: eng
Format: mobi, epub
Tags: Juvenile Nonfiction, Outdoor, Methods, Barbecuing, Cooking, Cooking & Food, Barbecue & Grilling, Barbecue cookery
ISBN: 9780811849647
Publisher: Chronicle Books
Published: 2007-02-15T06:17:07.214000+00:00

Dinosaur Ribs

These super-meaty ribs look as though they came from a primeval creature, but they are really just beef ribs. If your butcher cuts his own rib-eye roast or steaks, he will have the rib bones that he removed from the cut; that’s what you want. For some reason the cut is unusual, and if you can’t find them, more diminutive short ribs will work just as well. Just tell everyone it was a baby dinosaur.

THE GRILL

Gas:

Indirect heat, medium-high (350° to 375°F)

3- or 4-burner grill–middle burner(s) off

2-burner grill–1 side off

Clean, oiled grate

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