What's cooking?

Wild blueberries are so much better than the store bought ones. I miss going up to northern Michigan as a kid where we used to have a cabin. You could just go out into to the woods and pick them for hours. That was the boring part. The blueberry pancakes for breakfast were the best ever though!

Well, it's in the queue and in the process if not actually being cooked yet.

I have 2 slabs of boneless beef short ribs in a marinade of hot hungarian paprika, gran' garlic, vege-sal, and lotsa Worcestershire sauce. In 2 days they can be cooked, but I probably won't get to them for 4 days. A few hours in the BBQ @ 250°F and plenty of cherry smoke will cook them.

I bought the 2 slabs a few months ago. After seeing them out of the vac' pak yesterday I was thinking, "I should have bought a few more. ". I love Q'ed short ribs.

Well, it's in the queue and in the process if not actually being cooked yet.

I have 2 slabs of boneless beef short ribs in a marinade of hot hungarian paprika, gran' garlic, vege-sal, and lotsa Worcestershire sauce. In 2 days they can be cooked, but I probably won't get to them for 4 days. A few hours in the BBQ @ 250°F and plenty of cherry smoke will cook them.  

I bought the 2 slabs a few months ago. After seeing them out of the vac' pak yesterday I was thinking, "I should have bought a few more. ". I love Q'ed short ribs.

(Enough said.)

That looks delicious kwsher! Where do you get habanero honey?

Hey Jeff, at the local farmers market. We picked up some Lavender honey too which is really great as well!

I love honey but was dismayed to learn that in addition to the catastrophic colony collapse crisis facing beekeepers and the agriculture industry (bees pollinate virtually all crops) we now have the issue of bootleg Chinese honey and even fake honey.

See this:

http://www.producer.com/2016/07/are-cana...ted-honey/

http://vancouversun.com/business/local-b...ers-warned

If you look at the second article it points out that this is a problem in the USA as well. A serious problem in Canada with labelling of foods exists because under current legislation, if the majority of the cost of producing a food product is incurred in Canada then the food can be labelled "Product of Canada". In the instances of seafood and honey that can be brought into Canada in bulk shipments, the cost of the consumer packaging which takes place in Canada represents the majority of the cost of the total product so shrimp farmed off Thailand can show as Product of Canada as well as honey farmed in China and brought in in bulk tanks and packaged here. To make matters worse in the case of honey, the grading system uses terms "Canada #1" and the like regardless of whether the honey itself was farmed in Canada. I think farmer's markets, flea markets and roadside stands are all prime locations for selling bootleg honey. I would suspect that the Habenero honey may have come across the border undocumented
Mark

Didn't know that about honey. That's the pits.

Help pollination by helping to increase the Mason Bee population where you live. Just google them. Nice bees that hurt absolutely nothing, but they don't make honey, they just pollinate.

Today I hope to get the time to cook those boneless ribs. I've been incredibly busy and when it has appeared that I would get the time I've been called elsewhere .Yes, they've been in the marinade all this time.

Today I hope to get the time to cook those boneless ribs. I've been incredibly busy and when it has appeared that I would get the time I've been called elsewhere .Yes, they've been in the marinade all this time.

Brian, a question for you.  I love short ribs, though I don't make them too often.  When I do, I prefer bone in, rather than boneless, ribs because I think the former have more flavor.  Do you think this is just my imagination or do the bones help impart and/or boost the flavor?

Freddy I like them bone in also. No, I don't think it's your imagination. But I bought what I could find. It was boneless or no short ribs at all.

I found out this morning that I was going to not be home to cook them for supper, so the wife suggested I cook them early and we'll rewarm them. I went with that. But without pix it never happened.

[Image: Boneless%20short%20ribs%209_21_16%20leve...lpvp7e.jpg]

They're a hair more well done than I wanted, but I think the bone helps to shield the meat a bit and these don't have the bone. The flavor is just to kill for.

Damn those look good!

Nicely done Brian.

Brian, those look like perfection! Thanks for your reply and glad you tend to agree with me about the bone adding something.