Thomas Marlow is the Executive Chef of the award-winning Mimosa Grill in Uptown Charlotte, NC. Dedicated to artisans, farmers and craftsmen whose passion for food creates the finest ingredients possible, Marlow has led the restaurant to Visit Charlotte’s 2016 Restaurant of the year and Food Service Magazine’s Top 100 Independent Restaurants in America. In June 2017 Chef Marlow cooked a family style breakfast for the 2017 “Sur Latino” Southern Foodways Alliance Summer Symposium and cooked at the prestigious James Beard House in NYC later that summer. Chef Marlow is a proud member of the Piedmont Culinary Guild based in Charlotte, NC and has been a member of the Southern Foodways Alliance since 2012. Marlow is also the host chef of the annual No Kid Hungry Dinner held at Mimosa Grill to raise awareness to end childhood hunger in America.
Ingredients
- 1 large head of cabbage, cut into 8 equal pieces
- 1/3 cup olive oil
- 1 tbsp kosher salt
- 1 tbsp crushed red pepper
Smoked Tomatoes Ingredients
- 4 medium size slicing tomatoes – cut lengthwise
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp lemon juice
- 1 tsp crushed red pepper
Short Ribs Ingredients
- 8 single bone-in short ribs (about 8-10 ounces each)
- 1 medium yellow onions, diced
- 2 medium carrots, peeled and diced
- 1 head celery, diced – save rib and inner leaves
- 1 leak, sliced into 1’’ rings
- 4 garlic cloves, minced
- 1 shallot, minced
- ¼ cup Dijon mustard
- ¼ cup red wine vinegar
- 1 cup red wine
- Mixed aromatics and herbs – 2 bay leaves, 8 black pepper corns, 2 sprigs fresh thyme, 2 sprigs rosemary
- 3 cups beef stock
- 1 cup chicken stock
- ¼ cup canola oil
- Salt and pepper to taste
Instructions
Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.
Heavily season the cabbage with olive oil, kosher salt and crushed red pepper. Place the 8 pieces of seasoned cabbage around the edge of a Big Green Egg Dutch oven, leaving space for the tomatoes. Place the tomato halves alternating with the cabbage.
Great recipe but not for super bowl day… to much prep time
And going from 250 to 400 back to 250? hope you got some time!
Or multiple eggs…if you are that lucky!