Tuesday, July 08, 2008
Try If You Dare....
I didn't name it - he did. Here's the email Tom sent me, with all his wonderful recipes included. I wouldn't mess this up with one bit of editing. His version is completely delightful, just as it is. Enjoy!
======================================================
Try if you dare
BarBQue Sauce and Solvent
1 - 18 oz. bottle Kraft Thick n' Spicy Barbecue Sauce - Original
1/4 cup honey
3/4 to 1 cup ketchup
1 cup Country Time Lemonade (dry powder) Mix (6 scoops if using spoon in package)
I add to measuring cup in order listed above. Sometimes I add a little garlic salt, when I remember. For those that don't like ketchup, cut Country Time accordingly.
I use this when grilling to get the grill marks (think from sugars in sauce) and to keep from drying meat out. I use on chicken, steaks, burgers, and ribs.
Back Ribs
Been buying boneless back ribs from Sam's (have used country style boneless ribs before - not as lean).
I have been using the following "dry rub" recently on ribs, steaks, and skinless chicken breast.
Ribs
Cut into manageable size - 2 to 3 ribs, trim any excess fat
Wet (wash and leave moist), sprinkle with Adolph's Meat Tenderizer and Emeril's All Purpose Essence spice (all sides). Wrap in saran wrap (couple of pieces per saran wrap). A ziplock bag would probably work. Blame this inane step on Emeril, I am impressionable. It does seem to season and tenderize meat effectively. Usually like to let set in fridge overnight, but a couple hours will suffice.
Place ribs in backing dish, place a coating of bbq sauce on top - bake covered 2 to 3 hours at 260 degrees. Low and slow. Drain off grease.
Coat with bbq sauce and put on grill (medium heat). About 5 to 6 minutes per side. I usually try to get a little char / grill marks. Baste with sauce each time I turn.
No pride in authorship, change as it suits you all.
==========================================================
See? See why we're crazy about him? Recipes from a man, straight out of the hills and hollers of Kentucky, who didn't cook at all three years ago and now he's watching Emeril. How could we not love him? I promise - every one of these will be worth trying your hand at, and 'changing as it suits you all' as he so perfectly puts it. Thanks, Tom.
======================================================
Try if you dare
BarBQue Sauce and Solvent
1 - 18 oz. bottle Kraft Thick n' Spicy Barbecue Sauce - Original
1/4 cup honey
3/4 to 1 cup ketchup
1 cup Country Time Lemonade (dry powder) Mix (6 scoops if using spoon in package)
I add to measuring cup in order listed above. Sometimes I add a little garlic salt, when I remember. For those that don't like ketchup, cut Country Time accordingly.
I use this when grilling to get the grill marks (think from sugars in sauce) and to keep from drying meat out. I use on chicken, steaks, burgers, and ribs.
Back Ribs
Been buying boneless back ribs from Sam's (have used country style boneless ribs before - not as lean).
I have been using the following "dry rub" recently on ribs, steaks, and skinless chicken breast.
Ribs
Cut into manageable size - 2 to 3 ribs, trim any excess fat
Wet (wash and leave moist), sprinkle with Adolph's Meat Tenderizer and Emeril's All Purpose Essence spice (all sides). Wrap in saran wrap (couple of pieces per saran wrap). A ziplock bag would probably work. Blame this inane step on Emeril, I am impressionable. It does seem to season and tenderize meat effectively. Usually like to let set in fridge overnight, but a couple hours will suffice.
Place ribs in backing dish, place a coating of bbq sauce on top - bake covered 2 to 3 hours at 260 degrees. Low and slow. Drain off grease.
Coat with bbq sauce and put on grill (medium heat). About 5 to 6 minutes per side. I usually try to get a little char / grill marks. Baste with sauce each time I turn.
No pride in authorship, change as it suits you all.
==========================================================
See? See why we're crazy about him? Recipes from a man, straight out of the hills and hollers of Kentucky, who didn't cook at all three years ago and now he's watching Emeril. How could we not love him? I promise - every one of these will be worth trying your hand at, and 'changing as it suits you all' as he so perfectly puts it. Thanks, Tom.
Labels: Slavin' Over the Stove
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