Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
Much like party ribs there's more surface to seasoning ratio as well. They came out nice and juicy and you dont lose any meat it just flattens it so its also a superior method to cook them on a flat surface like a griddle.
Ribeye roasts were on special along with babyback ribs so I picked up 2 2.25lb roasts and 4 racks. I took each roasts and cut them into 2 for nice, thick 1lb steaks (stores here cut thin bullshit for all the vegan ligan libs who wont eat them anyway). I froze 2 and am dry brining these 2 until Monday. I also freezing 2 racks and will cook the other 2 same-day, or Sunday. Meat sweats incoming.
I seasoned some cutting boards today while waiting for my (still cooking) ribs. I didn't do a before on everything, but I did on the bamboo ones. These were way overdue.
Looking fresh to death and ready for me to fuck shit up again.
What did you use?
A mineral oil and beeswax combo. I don't stick with specific brands, I typically just buy whatever is the best deal off of etsy. This time it was this: Cutting Board Butter Conditioner Charcuterie Board Oil Wood Restoring Cutting Board Oil Wood Finish Food Safe Mineral Oil Finish Board Wax - Etsy
I tried it out this weekend and they came out great! I'm only doing them this way for now on.