Tuesday, January 14, 2014

Favorite Way To Enjoy Brisket

You don't need much to make a good meal with Brisket - cheese, pickles, onion, plain bread.  Slaw is good if you happen to have it.  

Thursday, January 2, 2014

Beginners Guide To Spare Ribs

This is the simple procedure I use to cook Ribs. 

1.       Buy the whole rack  instead of already cut down St Louis style and cut them down yourself or you won’t have the Rib Tips .  Cutting them down to St Louis style is easy: lay the rack on cutting board meat side down with the bones laying in a straight line – find the longest bone, usually about center of rack and cut from one end of the rack to the other keeping that cut parallel to the already cut side making all your bones the same length. 
2.       Trim Fat and silver skin from the meat side and membrane from the bone side using a knife to lift membrane enough to pull it off using a paper towel to grip it with.
3.       Lightly cover both sides with BBQ Pork Rub and wrap in plastic wrap the night before cooking.
4.       When your grill / cooker is ready @ 225 place cold Ribs and Tips straight from fridge into cooker bone side down and cook 3 hrs or till a nice bark forms on the surface of the meat.
5.       Make two double thickness hd aluminum foil boats and sprinkle two tbs of brown sugar, 3 tbs apple juice, 2 tbs of honey all across the foil where the ribs will lay and sprinkle with drops of Tiger Sauce or Smoky Chipotle Tabasco to taste.  Place ribs in foil meat side down and wrap to return to oven or grill / smoker for 1 hour.
6.       After one hour check the Ribs for doneness, meat should have pulled back from end of bones about an inch and if you lift one end the rack should feel and look like it might break in the middle.  The Tips should be left to cook 1 hour longer.
7.       Let ribs rest with the foil partly opened while heating at least a cup of Williamson Bros BBQ Sauce with about 10% honey added – heat just enough to combine honey with sauce.  Pour / brush sauce over meat side of the Rack  and return to cooker or oven for 20 min to cook the sauce on the meat and repeat with second glaze.  A higher temp can be used in this step and or set your oven to broil.
8.       When the Rib Tips have finished that extra hour give them the same treatment in step 7 after cutting them in one inch squares and laying them in a disposable pan. 

This recipe will make even the biggest Rib lovers happy and the Rib Tips are to die for and in fact parts of the country prefer them over the St Lois Rack of Ribs.  I cooked these for our Traditional New Year’s Day Black Eyed Peas and Collard Greens dinner.

Friday, December 20, 2013


Roast pork, Potato Enchiladas

How To Make Delicious Sandwiches

We all love sandwiches and have them often - why not go all out to make them the
best they can be. Actually that's just sums up the way I feel about cooking in general.
 Every little detail improved upon just helps make something turn out better than just so so or a ho hum kind of meal, even if it's a sandwich. You will find plenty of people that just don't feel that way and any way of making a sandwich works for them as they were really just out to curb their hunger and they don't care if it's exceptional or not.

Broccoli Casserole

Broccoli Casserole

This recipe took First Place in the Vegetable Side Dish category at the 2004 American Royal Barbecue Contest and it is THE best veggie casserole you will find.

2 bags frozen broccoli florets
1/2 cup butter
1 small onion chopped
2 cups cooked rice
2 cans cream of celery soup
1 jar 15 oz Cheese Whiz

Cook the broccoli in the butter until just thawed. Combine broccoli mixture and remaining ingredients. Mix well. Pour into a 9x13 pan.. Bake for 30 minutes in a 350 degree oven. Top with French friend onion rings and bake for 10 more minutes (watch closely so the onion rings don't burn).

BBQ Chicken

I have just one way I will do BBQ Chicken for Sandwiches.  I smoke breast (bone in) and later pull the skin off and cut it in ribbons, melt the fat away and crisp it up in a non stick skillet on LOW heat stirring every few min for even cooking.  Shred or pull the meat and add to the pan of crisp skin and toss.  Add BBQ sauce (Williamson Bros) and heat through.  BBQ Chicken Sliders never get better than this...

Wednesday, December 18, 2013

Pot Roast Re Do

I was trying to think of something different to do with these leftovers and came up with the idea of Hard Toast using some fresh Rye Bread and heated the meat and veggies and a pan with tight fitting lid.  I had plenty of the broth the meat was cooked in and to that added 1/4 cup red wine.  After the broth reduced and flavored the meat and veggies, I minced the meat a little before covering the bread with it and pouring the broth over it.  This was a good idea.

Monday, December 16, 2013

Granny's Sunday Pot Roast

Just about every sunday morning while getting gravy and biscuit with all the trimmings ready my Grandmother would also be getting a Pot Roast in the oven to be ready right after church.  It was always great and I wanted mine to be good as well so here's what I did.  First I got some bacon fat and garlic ready...

The poked holes and stuffed the fat and garlic inside
Next I rubbed with real butter and seasoned with Cavenders and course salt and pepper
I put it on my smoker @ 325 just long enough to get a nice bark and color along with the smoke on the meat
Green beans from our garden and some rolls was all I had planned for sides but I wanted them to be good too, so I sauteed some onion and smoked ham before adding the beans
Next I added the potatoes, onion, and carrots and covered the pan with foil and continued to cook in the oven at 325
Real good meal but probably still came up short of my Grandmothers

Thursday, December 12, 2013

Black Forrest Ham

This is how I like to buy sandwich meat.  3 lbs on sale for 7.99 - not per lb - the whole 3 lb piece was 7.99.  With a inexpensive meat slicer you can shave it and enjoy.

Chili w/Pasta

I have always loved my Chili but I never knew it could be this good this many ways.  I think it's up north where they serve it over spaghetti but I like elbow mac and it seems to be a better fit.  Tobasco has a Smoked flavor Chipotle Sauce and it is the perfect match for this chili and many other things.  In fact I substitute it for hot sauce for tacos at times.  Pimento cheese sandwiches have always been the perfect match to go with chili for me but these Tortilla strips are even better.