Apparently I don’t have a freezer big enough to hold my meat, so I needed to create some room. Needs to be said that cooking and eating is much more fun than gathering nice pieces of meat in a freezer, so I choose the ribs.
Took them out of the freezer on saturday and removed the rib skin.
This recipe was given to me by a friend. I have no idea where he got it, but I can at least give him credit for a delicious hot wing (or leg) recipe. Since we celebrate new years eve with friends and kids, this recipe will definitely do the trick!
I wanted to have a long go with some outdoor cooking, since I’ve missed a weekend, which is killing, of course, but nevertheless necessary. I really couldn’t make it last weekend.
So, to have a go, I fired up the coal starter and went into the kitchen for some preparation. I had some Butler Steak (about 1,5 kg) and chopped up 2 unions and a complete fresh ball of garlic. Garlic is ALWAYS good! I also made some cajun herbs myself, since I’ve read that factory prepared cajun consists of 60% salt, which I didn’t want.