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Secret to Beef Back Ribs
Mop Sauce, the secret to my beef back ribs. Skip the spritz and bust out your saucepan. Layering the mop sauce during the smoke helps to keep the meat moist by drawing in some of the liquid. It also helps with crust formation, adding another layer of flavor. MOP SAUCE RECIPE: ½ stick of unsalted…
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The Kenyan in me.."hio supu ukiweka tu ka-chapo🤌🏾🤌🏾 "
I can see why this is Anthony Jr Sopranos favorite!
What type of pan is that? Stainless? Nonstick?
❤🎉
How much for this at the restaurant ?
Im a lifelong, natural vegetarian… and that looked good.
I might make it for Himself, but i still wont eat it 😅😅😅
no offence, but tf is a "ny strip" ?
why not pre heat the pan in your pizza oven? it would have seared that steak beautifully! thanks for sharing Chef!!!
I’ve done similar dishes with venison steaks. Gonna try to substitute that for the New York strip here since I have lots of venison in the freezer.
Time is no factor in your voice.
Hi steve. This is Joel in Chicago. Happy 4th of July Canadian! When are you getting your own Food Network show?!
This looks pretty low calorie, so that’s also good news ! ❤
Vivaldi
I just want tell your English i cant understand you
very Italian American. But arent you supppose to put cheese on top? I call it beef parm.
Spiro was mean muggin' the plate 😄
Holy shit thanks
🗣️ silent 🗣️
Vivaldi ❤😊🎉😊
I used to be a professional cook 30 years ago. Your mise en place is exceptional.
Where in Montreal is your restaurant?