Just finished prepping an armies worth of ribs. Tomorrow we shall feast! Got the whole family coming over.
Also made the marzipan and pastry cream for a Fraisier. But I'll post pics of that once it's done.
Sides are going to be CS mini corn breads and Cole slaw. And of course some scratch BBQ sauce. I've been narrowing in on my recipe. Now that I sous vide, I've been reducing and straining the bag juices. It's brought the sauce to a whole new level I think.
Not traditional Easter, but I learned a long time ago you cook what the mother-in-law wants! And she wanted some good o'l 'cue.
