48hr/60C Short Ribs, CS Thick Cut Fries

Fried in smoked lard. Served with garlic chive butter. Nothing too fancy, but plenty good.

Portioned and par-froze the short ribs after chilling. Deep fried for 35 seconds @ 375. Chilled again, sealed, and warmed back to 60C before "service." A final deep fry for 30 seconds to refresh the crust.

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Comments

Jack_Mayer_85396

Really nice Brandon! "Nothing too fancy, but plenty good" is a very fitting description.

mike.minasian

Is that sugar or salt on the fries?

Brandon_Byrd_40557

Diamond Crystal Kosher salt.

TODD_ANDERSON_36806

I've made the cs fries a few times and they are amazing!! Yours look great as well as everything else.

Jared_Kent_JWU_58505

Smoked lard. That sounds so interesting, do you make your own in house or do you buy it?

Brandon_Byrd_40557

I make my own. I'm just outside of Chicago and there's a Polish supermarket near me that makes a million types of sausage. They also sell nice rendered pork fat, which I purchased and cold smoked along with a few pounds of pork belly. I fried the smoked pork belly in the smoked pork fat and have kept the remainder for various frying purposes. Though the kitchen smells a lot like bacon when the pot is warmed up, it didn't really impart a strong smokey taste to the fries. They taste markedly better than just using vegetable oil though.

mike.minasian

Not too salty? Looks at least visually aggressive.

Brandon_Byrd_40557

The seasoning was perfect (for our tastes anyway). These fries were gigantic. Also, Diamond Crystal is a relatively fine kosher salt, so it ends up looking like you're using more than you actually are.