Hey there!
In my cooking I very often mix and match different styles, tastes and techniques, mainly because I love experimenting, but also because the results can be absolutely stunning. This is one of those adventures – Aussie lamb shanks, seasoned with a wonderful “Three Little Pigs Touch of Cherry” BBQ rub, one of the best commercially available rubs I’ve tried, and then roasted with a pint of Guinness stout (“The black stuff”, as they call it in Ireland).
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It’s been quite long since I posted something. Main reason is we’re having a bit of a situation in Israel these days – some “unusual garbage” is falling on our heads, courtesy of our “cousins” from Gaza… But here I am, practically smoking under fire :)!
Last weekend I succeeded to lay my hands on those nice baby back ribs… Unfortunately, pork is not the most popular meat in Israel, and even where it is, baby backs are quite rare to find. But here I am, with 4 decent beautiful racks, which I was dying to get on my smoker.
Blood, Fire and the Pillars of Smoke 