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Nanami Togarashi Short Ribs


David
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35 minutes ago, hoogl said:

Looks good always helpful to get a hand or claw to help. Your shelter set up look interesting. Does it do enough to keep the heavy weather off your kit? 

Indeed it does, I also have salmon cold smoking in the corner.D47E533F-16F7-4052-B9FB-FE291B9DEA06.thumb.jpeg.8268e34222a0718162e9fba7090888cd.jpeg

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8 hours ago, Smokin Monkey said:

Will be watching this one 👀

No salt or sugar in the blend so no wetting out over night. Smoked at 120 Degrees C with one chunk of Hickory. 

Would i I do it again - No.

flavour ok, chilli heat bang on.

CF552059-7A51-4159-8954-F394564EAE21.thumb.jpeg.4757b2cd03f8d376759a5dd771e5f215.jpeg8A37CB0E-BBAA-4380-B0A1-4B54689B4FC0.thumb.jpeg.e999b1da37ac00c73310dba87c02890a.jpeg

Perfect as a savoury kiss, but not for low / slow dry heat. ( I never use water in tray). Damm the stuff is tasty though!

Need to think of other applications.

 

D.

 

 

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On 8/12/2019 at 7:37 AM, Smokin Monkey said:

They look good, what was the problem?

The seasoning went very hard, maybe I could blend with a bit of sugar before rubbing on or even add the seasoning at a different stage of the cook. It’s generally used as a seasoning for sushi, noodle soups etc. I just though I would give it a crack long and slow. Might be better on a steak or something with a shorter cooking period. Any thoughts?

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Cheers for response. There is no sugar in the blend, I thought if I added some it might help. One of the ingredients is seaweed so I thought this may be creating the crust - a bit like Nori when it’s wrapped around Sushi. I will try with sugar and with you suggestion of oil and see what I get.

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