Grease a 9- x 13-inch baking pan with butter.
This works for both large cuts like prime rib and also small individual cuts like lamb chops or pork chops.The same applies to skin-on poultry, such as chicken, turkey, or duck, both whole birds and smaller cuts like skin-on thighs or breasts..
If you’re planning to smoke meat or fish, air-drying is extra important.The meat will form a dry, slightly tacky, surface called a pellicle, which allows the smoke to better adhere to the surface of the meat for smoky ribs, brisket, fish, and more..Even meats that have been soaked in a wet marinate benefit from a few hours of air-drying before they hit the grill.
This encourages grill marks and flavorful charring, rather than steaming.. How to air-dry meat.Place a wire rack in a rimmed baking sheet.
Pat the protein dry with paper towels, place it on top of the rack and transfer it to the refrigerator uncovered.
The rack allows the air to circulate and dry the surface of the meat on all sides.Meanwhile, take 2 pieces of meat from the short rib stew and thinly slice.
Lightly rinse about 1 1/2 cups of the stew vegetables and pat dry.In a food processor, combine the vegetables and mayonnaise and puree until smooth.
Spread the vegetable mayo on the bottom half of the baguette.Top with the pickles, meat, and herbs.