Week of October 27, 2024 – More post holes, some goats, cheese, & flanken-style ribs.

(Above: These are Kennard’s two goats (one male and one female) on the evening of 10/30/2024. Estos son los dos chivos (un macho y una hembra) de Kennard en la tarde del 30 de 10 de 2024.)

10/27/2024: Today began in the low 60s and warmed into the mid 80s. Quite dry.

10/28/2024: Today began in the low 60s ad warmed into the mid 80s. Dry.

10/29/2024: Today began in the mid 60s and was quite cloudy. Warmed into the mid 80s. Dry, but with a little bit of rain in the late afternoon and early evening.

10/30/2024: Today began in the mid 60s and warmed into the low 80s. Sunny and breezy.

10/31/2024: Today began in the low 60s and warmed into the low 80s. Mostly sunny.

11/1/2024: Today began in the low 60s and warmed into the mid 80s. Small sprinklings of rain in the late day (but mostly dry).

11/2/2024: Today began in the mid 60s and warmed into the low 80s. Mostly sunny.

Final Note: Last night I made some barbecue-basted & oven-roasted F1 Wagyu short ribs (flanken style). They turned out very well, so I am including a recipe for them here.

Recipe: F1 Wagyu flanken short ribs 

Ingredients:
2.5 lbs F1 Wagyu short ribs, flanken style cut to 0.5” thickness
½ - ¾ cup Master Blend no-sugar-added barbecue sauce
Salt & black pepper to taste (~ ½ tsp of each per pound of meat)

Instructions:
1. Place foil onto a large baking sheet; this will be where the ribs are prepared and cooked.
2.
Brush and/or rub barbecue sauce onto the ribs.
3. Sprinkle salt & black pepper evenly on both sides.
4. Let the ribs rest for a few hours in the refrigerator if possible.
5. Preheat oven to 375
6. Place ribs into 375 F oven for 35-40 minutes. The ribs are done when they are darkly browned and the barbecue sauce has caramelized.
7. Remove ribs from the beef fat in which they are now cooking and place on a paper-towel lined plate, or even better, a rack.
8. Feel free to eat right away or rest under foil for 5-10 minutes.
Serving notes: This dish goes exceedingly well with a vinegar-based cabbage slaw. I also think it would be delicious served atop a bed of rice, possibly with a spoonful of the rendered, barbecue sauce-imbued beef fat.

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