Skip to main content

For Susan V.

As much as I love to cook, sometimes it's difficult because of the reason. Susan was a co-worker, mentor, and friend. She recently lost her battle with cancer. Her family is not in the area, and there were no plans for a service. Some of her work friends felt that we needed to celebrate her life. This is my contribution.
Chargriller Acorn

 Three racks of ribs are trimmed and prepared for the smoker with the trimmings. The ribs are rubbed with a combination of brown sugar, white sugar, onion powder, garlic powder, seasoning salt, black pepper, red pepper powder, chili powder, and a few other spices. The ribs are lightly rubbed, since I want the flavor of the meat to be dominant.
Chargriller Acorn

Next, they are placed on the smoker and left for three hours. A wisp of smoke is all that is needed. The ribs are removed when you see the meat start to shrink back and the tips of the bones are exposed. I like the meat to be tender, but have a little pull to it.

The trimmings are removed and chopped, then sauteed in a couple of tablespoons of apple juice. I want the meat to break down before adding it to the beans.
360 cookware
After resting, the ribs are sliced and put in trays with a couple of tablespoons of apple juice. Since they won't be served until tomorrow, the juice will add a little steam when reheated to keep​ the ribs moist.
Cutco cutlery


Next, four strips of bacon are rendered and a diced onion and pepper are sauteed in the bacon fat. When the vegetables are transparent, the trimmings are added. The ingredients are added to the beans with some garlic powder, BBQ sauce, chipotle powder, and red pepper.

Finally the corn is prepared. Sauteed garlic and scallions are added to a large can of corn along with diced tomatoes and green chilies. The pan is placed on the smoker and hickory smoked for an hour at 275 degrees. Just before serving, cover the top with fresh chopped cilantro.

Susan, you were loved by all of us at work and will truly be missed!

Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Grille Sesame Ginger Chicken

We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.

 Ingredients:
1 tablespoon sesame oil
1/8 teaspoon powdered ginger
pinch roasted garlic powder
1/4 teaspoon seasoning salt

Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …

Roast Turkey Breast

Fall is just around the corner, and soon leaves will be falling, temperatures will drop, and the nights will be getting longer. That is everywhere, except here in Florida. We will have longer nights, but nothing else changes. It will still in the 90's and leaves don't fall until spring. No matter where you are, it will be Thanksgiving before you know it.With the holiday, comes that all time favorite, TURKEY. My wife and I love turkey and eat it all year.  But for those of you who wait for Thanksgiving, here is a great recipe. I covered this before in the hot turkey sandwich recipe, but this gives more detail for creating the perfect slices of turkey. Since most holidays here are spent with a few friends who have no family in the area, I normally roast a breast.

Ingredients
1 6 to 8 pound turkey breast.
1 medium onion
3 stalks of celery
2 to 3 medium carrots (or a handful of baby carrots)
1 clove of garlic
1 stick of unsalted butter.
2 cups no salt added chicken stock
large pi…