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Grilling some BBQ Ribs and Some Meals This Week, Wow!

I Have gotten way off schedule lately. Michelle has been working a lot of hours, Sean’s school is winding down and I started a new work project that takes a lot of my time, so I haven’t had much time for blogging on either blog lately, but I also have gotten away from our meal plan for the last few weeks. We are going to try to get back to it this week, so hopefully it all works out. In the meantime, while I am not grilling today because we are getting heavy rain here in New York, I did grill yesterday and made some Barbecued Pork Ribs. Now I have made baby back ribs on here before (check here for the recipe), but spare ribs were on sale at the supermarket last week so I got some and made them yesterday and they turned out great. It’s a simple recipe, but they take a long time to cook, which actually gave me a bit of an advantage using the electric grill over charcoal and gas, although maintaining the proper heat levels on the electric grill can get a little tricky. You really have to watch the temperature gauge closely to make sure its working out. Any type of grill will work with this, you just need to keep checking and rotating the ribs. This recipe, from America’s Test Kitchen, is written for a gas grill.

Barbecue Pork Ribs

2 full racks spareribs (2 to 3 pounds each)

1/2 cup Barbecue Spice Rub (This is the same rub I used on the pulled pork a couple of weeks ago, I always make extra to have to use for ribs, burgers, steaks, chicken, etc. You can get the recipe here or I will list it below)

2 cups wood chips, soaked and drained

2 cups barbecue sauce

Massage the ribs all over with the rub and let them stand at room temperature, covered loosely with plastic wrap, for 1 hour. Place the wood chips in a disposable aluminum tray (I actually have a small cast iron smoker box I use) and rest the tray directly on top of the primary burner. Turn all the burners to high, close the lid, and heat the grill until very hot and the chips are smoking, about 15 minutes. Clean and oil the grill. Turn the primary burner down to medium and turn off the other burners.

Position the ribs over the cooler part of the grill and cover. Barbecue until the meat starts to pull away from the bones, 3 to 4 hours, flipping, switching and rotating the ribs every 30 minutes. The temperature inside the grill should remain between 300 and 275 degrees. brush the ribs with barbecue sauce during the final 15 minutes of cooking.

Since I was using the electric grill, I had to pay particular attention the temperature. There really aren’t any cool spots to speak of when using electric since the element covers a lot of the surface area, so I would have to make sure to rotate and flip and keep the ribs to the edges of the grill. It took some work, but they were fall off the bone tasty. If you want the barbecue spice rub, here it is:

Barbecue Spice Rub

1/2 cup chili powder

1/4 cup brown sugar

1/4 cup salt

2 tablespoons black pepper

2 teaspoons cayenne pepper

Mix all the ingredients until well combined. Store in an airtight container. It will last for about 1 month.

As I said, I use it for a lot of different things, like chicken, steak and shrimp and burgers, but you can use it for whatever you would like. I served the ribs with some of the leftover beans we had frozen from the pulled pork dinner, some corn on the cob, and some potato salad. It was a great Sunday meal.

As for the rest of the week, tonight I am making Pepper Steak, which I have made before on here and you can get the recipe right here. For the rest of the week, I did buy the meat necessary, I just haven’t decided what to make yet, so it will be wait and see when you check on here to see what the meal will be. I did buy some pork chops, a whole cut up chicken, some frozen shrimp and some chicken legs (I’ll probably use some of these to make chicken stock). I’ll have to see what kind of recipes I can come up with. Any suggestions? Any input at all would be greatly appreciated any time. You can leave a comment here, on my Facebook page or on Twitter. Until the next meal, enjoy your day and enjoy your meal!

 
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Posted by on May 21, 2012 in Cooking, Dinner, Grilling, Pork, Potatoes, Side Dishes

 

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A Family Favorite: German Potato Salad

Well Wednesday turned out to be much busier than I anticipated so I didn’t get to do much of anything, let alone work on blogs. Anyway, it’s back to it today with a family favorite that I made when I made the pulled pork this past weekend. One of the dishes that I make once in a while, and very often to bring to parties, is German Potato Salad. It seems to be a crowd pleaser and a lot of people like it. I make it every once in a while for just us at home and the recipe makes so much we usually have leftovers for a week to have it with lunches or dinners. If I make when we have people over, there usually isn’t much left for that to happen. I think there is something about the flavor combination of the bacon, onions and potatoes mixed in with the bite of the vinegar that just tastes so good. Give it a try an I think you’ll be pleased with it.

German Potato Salad

3 pounds potatoes, peeled and sliced

1 pound bacon, diced

¾ cup chopped onion

3 teaspoons all-purpose flour

8 teaspoons sugar

Salt

½ teaspoon pepper

1/3 cup white wine vinegar

½ cup water

In a large pot, boil the potatoes in salted water to cover until the potatoes are just fork tender, about 12 minutes. Drain the potatoes and set them aside, allowing them to cool slightly and place in a large serving dish. In a large skillet over medium-high heat. add the bacon and fry until the bacon is just getting crispy, about 7 minutes.Add  the chopped onion and continue to cook until the onions brown lightly, about 5 minutes. Meanwhile, in a small bowl mix the flour, sugar, 1 teaspoon of salt, and the pepper until blended. Stir in the vinegar and water into the mixture and whisk until smooth. Add the vinegar mixture to the bacon and simmer until slightly thickened, about 4 minutes Pour the bacon mixture over the potatoes and gently mix until everything is well blended and serve.

This is great for parties because you can easily make this the night before, cover it and refrigerate it and then warm it up in a 350 degree oven for 20 minutes (it can get kind of dense when it’s cold, so make sure it’s heated through) and that’s it. It makes a great side dish for barbecues as well.

My next post tomorrow will be the easy blueberry pie I made on Sunday with the pulled pork. If you would like the recipes for the pulled pork, the guacamole, the cole slaw, the barbecued beans or the ranch dressing, I have posted all of them in the past and you can just click on each to go the links of their pages. Hopefully next week now that I have my computer back, I can back on schedule with everything and get us back on our meal plan so I have some recipes to post. Until tomorrow, enjoy your day and enjoy your meal!

 
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Posted by on May 10, 2012 in Cooking, Potatoes, Salad, Side Dishes

 

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Brewing a Bounty of Barbecued Beans

Well to go along with the pulled pork I made on Sunday, I wanted to make some baked beans. I am not a big fan of the ones in the cans. They aren’t bad, and Michelle likes them and asks for them, but to me they always have a tinny taste to them and they aren’t my favorite. I looked around for a few recipes and found this one and it was perfect since it wouldn’t take up any space on the stove by using the slow cooker. A quick word of warning about this recipe – it makes a large amount of beans, meant to serve 10 to 12 people, so unless you’re having a big group, you might want to cut the recipe in half. I made the whole batch and ended up freezing some of the leftovers for another day.

Slow-Cooker Barbecued Beans

2 teaspoons vegetable oil

3 onions, chopped medium

Salt

8 garlic cloves, minced

1 1/4 cups barbecue sauce

2 pounds dried small white beans (I used Navy beans), picked over, rinsed and soaked overnight

8 slices bacon, chopped fine

1/2 cup packed dark brown sugar

6 cups boiling water

1 tablespoon spicy brown mustard

1/2 cup strong black coffee (optional)

Pepper

Heat the oil in a large skillet over medium-high heat until shimmering. Add the onions and 1/4 teaspoon of salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in 1 cup of the barbecue sauce, scraping up any browned bits. Bring to a simmer, then pour slowly into the slow cooker.

Drain the beans. Add the beans, bacon, brown sugar and then the boiling water to the slow cooker. Cover and cook, on either low or high, until the beans are quite soft, 9 to 10 hours on low or 7 to 8 hours on high. Before serving, stir in the mustard, coffee (if using) and remaining 1/4 cup of the barbecue sauce and season with salt and pepper to taste.

Any store-bought  or homemade barbecue sauce will work for this; use what you like best. We used Sweet Baby Ray’s and it turned out great. To me, the beans were even better a couple of days letter after they have had a chance to set and solidify a bit in the fridge. They had absorbed all the flavors by then and tasted better than anything from the can. And I know it says the coffee is optional here, and if you can’t have it by all means don’t add it, but I think it does make a difference in the flavor and the color of the dish.

So tomorrow we get another piece of the meal that is a family favorite around here: German Potato Salad. Check back for that one, because it’s a good one. As always, if you have any questions or comments, feel free to leave them here, at my Facebook page or on Twitter or you can email me at IguanaFlats@msn.com. Until next time, enjoy your evening and enjoy your meal!

 
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Posted by on May 8, 2012 in Cooking, Slow Cooker Meals

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

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