Being of Indian descent and being a culinary enthusiast, I always drew an imaginary line between American classics such as steak, brisket or ribs, and Indo/Pak cuisine. Being careful not to merge the flavor profiles of meats to give it that desi flavor. However, after creating this mixture and tasting the results, I think this … Continue reading Indo/Pak style Ribs
Maximum Impact, Minimum Effort. That’s how I approach everything, and it is no different when grilling, smoking, or cooking. This brings me to today’s tip - the dry brine.