Foolproof BBQ ribs!
This week we're at Lisca, on the shores of Lake Annecy, a restaurant whose menu I design, and I'm taking advantage of the beautiful weather to explain how a BBQ works!
With these slow-cooked ribs (pork here, but you can totally do it with veal), you'll look like a true Texan! Yehaaaa!
Think direct heat and the principle of convection!
Thank you all for your feedback, it's invaluable!
I'm finding it increasingly difficult to reply to all the comments, but you're all amazing 🫶
Bye!
Ingredients:
Veal or pork ribs
Meat juices
Honey
Garlic
Maple syrup
Carrots
Turnips
Cabbage
Zucchini
Preserved lemon
White wine
Cilantro
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► Restaurant Reservations:
https://paa.ge/bonaloi/fr
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► Production Team:
Filmed by: Antoine Idczak, Thibault Destremau
Edited by: Quentin Linlaud
Thumbnail by: Maxence Lamour
► Production Team:
Eloi Spinnler
Marion Donner
Antoine Henry
Monica Dibambou Mondjo
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► Contact: [email protected]
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#cooking #zerowaste #antifoodwaste #easyrecipe #food #recipe #nowaste #zerowaste #ecofriendly #recipe #pride #team #Annecy #Lisca #ribs #bbq
00:00: Introduction
00:34: How to properly use a barbecue
01:30: Preparing Ribs & Marinade
03:08: The vegetables
05:30: Unexpected Weather
06:00: Finishing touches
08:36: Plating
08:53: Conclusion