We are working hard over at Chez Us with implementing some new things on the site. Trying to iron out schedules now, so bare with us while we neatly tie up some loose ends.
You may or may not know that I (Denise) have been doing some recipe development for a few fine folks. One of them being Key Ingredient. Four times a month I share meaty, delicious recipes that have been developed in our kitchen and devoured at our table on the Back Burner. One of the things I love about working with the KI team is that we have an editorial calendar with very creative themes. Every week changes and sometimes it is challenging, when one is working with meat. Beginning now, I am going to announce every Monday, what you can expect to find over at the Back Burner.
This week The Back Burner is taking about American Beer, little did I know there was even such an event. Nevertheless, it gave me the opportunity to play around with a new to me local beer Black Diamond, which I used in this rib recipe. The beer was dark and malty and aged in brandy barrels. The ribs were OUTRAGEOUS!!
I’d love it if you jumped over to the Back Burner and met rest of the team. Who knows you may find some new inspiration as well.