MEIKEL'S KITCHEN by shizuku - The Winter BBQ with EDO RIBS
MEIKEL'S KITCHEN | Winter BBQ mit EDO RIBS
Creative, simple and above all one thing: Delicious!
In Meikel's kitchen the passion burns - for simplicity, but with great attention to detail. And the grill fire burns even in winter temperatures...
MEIKEL'S KITCHEN by shizuku - The Winter BBQ with EDO RIBS
He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.
This time: Spare Ribs dropped by Japan. The pork ribs are first put into sake, seasoned with a little salt, pepper and paprika powder and then put on the grill for the right barbecue touch. Finally, the spare ribs are brushed with sake, mixed with a little cane sugar - that's it.
Inside: The complex, amber-coloured Shirayuki Edo Genroku, fermented in wooden barrels (taru). A strong, multi-layered Junmai with a long, salty-sweet veil of dark chocolate, honey, yeast, dried corn as well as lime blossom and wood.
Culinary conclusion: 'Em yes, one bite and bam... Yummy it was!' laughs Meikel satisfied. 'Simple in preparation, but all the more delicate in enjoyment. The honey-sweet Edo is perfect for the glaze and goes fantastically well with this wonderful smoke aroma. This is how winter BBQ goes!'
As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.