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M y 20,2009
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........
Ingredients fo r life.»
Broiled Country Style Ribs
with Barbecue Sauce
1. Put a pot of water to boil, on the
range top, with just enough water to
cover the Ribs.
•
2. A d d :
• 1/3 teaspoon of Old Bay Seasoning
, Garlic Powder and Onion Powder.
• An Italian pinch of Ground Cloves
, Basil and Oregano
• 1/4 Teaspoon of Black Pepper
• 2 Bay leaves
3. Simmer for about 25 minutes
4. Meanwhile, put in a small b o w l:
• l/2cupofB ullseyeorK raftsO rigi-
nal Barbecue Sauce
• 1/2 cup of Ketcup
• 1/2 teaspoon of Mustard
• *4 teaspoon of Old Bay Seasoning
• 1/3 Teaspoon of Garlic Powder,
Onion Powder
• A pinch o f Cloves , Basil and
Oregano
• Black Pepper - to taste.
Recipe calls fo r about 3 V2 lb. o f meat.
• 2 tablespoons of Brown Sugar and
Maple or Pancake Syrup
• 2 Heaping tablespoons of Grape Jelly and Strawberry Jam
• Smooth out the Jelly and Jam with a fork and mix well.
5. This may sound like overpowering sweetness but it is not
6. Use a 9x 13 SS pan and lay some Sauce on the bottom.
7. Then lay in the simmered Spare Ribs and spoon the Sauce on them.
8. If there is some sauce left o v e r, save it for basting when the ribs are almost done.
9. Cook them in an electric range Broiler, set on Low,
10. Placed on a shelf about 8 inches below the burner.
11. They will cook in about 25 minutes. Test after 20 minutes
■NMMMHMMMNMM
Chuckle’s
Smoked
Salmon
Ingredients
•
•
•
•
•
4 cups brown suger
2 1/2 cups rock salt
6 Tbsp pepper
2 Tbsp cayenne
4 Tbsp garlic powder
P rep aratio n
1. Layer salmon fillets in large roasting pan fillet skin side down cover fillet with brine
about 1/8 to *4 inch layer repeat until all filets have been cover with brine.
2. Cover pan with foil refrigerate overnight. Remove fillets from roasting pans and rinse
with fresh cold water. Place on baking rack to air dry until a glace forms and the fillet looks
dry.
3. If you choose to use your Weber grill remember that you are smoking not grilling it.
4. For best results soak your wood over night choose your favorite taste Hickory, Alder
or Cherry, etc.
5. Depending on the wood you use will change the flavor of the smoked salmon.
6. The temperature should reach 175 degrees for at least an */4 hour during the smoking
process.
7. From this point depending on the dryness is a matter of your taste.
Black Cherries Barbecue Sauce
Bing cherries, cherry
soda, lemon juice,
cinnamon, and red wine
make a fabulous barbe­
cue sauce fo r chicken or
pork. Goes great with
Black Cherry Soda
Chicken.
Ingredients
• 3/4 cup black cherry soda
• 1 can Bing cherries (17 ounces), drained
• 3 Tablespoons cherry preserves
• 2 Tablespoons fresh lemon juice, or more to taste
• 2 Tablespoons butter
• 1 Tablespoon sugar, or more to taste
• 1/2 teaspoon ground cinnamon
• 1/4 cup dry red wine
• 1 Tablespoon cornstarch
• Coarse salt (kosher or sea) and freshly ground black pepper
,
e
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and 3 tablespoons of the wine in a heavy saucepan and bring to a boil over high heat.
Reduce the heat to medium and let the sauce simmer gently for 5 minutes.
2. Put the remaining 1 tablespoon wine and the cornstarch in a small bowl and stir to form
a slurry (thick paste). Whisk this paste into the cherry sauce. Bring the sauce to a boil
over high heat to thicken, about 1 minute.
3. Taste for seasoning, adding more sugar or lemon juice to adjust the sweetness and
salt and pepper to taste; the sauce should be highly seasoned. Serve warm or at room
temperature. The sauce can be refrigerated, covered, for up to 1 week. Let return to room
temperature or warm over medium heat before serving.
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P rep aratio n
1. Put the cherry soda, cherries, cherry preserves, lemon juice, butter, sugar, cinnamon,
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