2006-07-01 01:46:10 · 9 answers · asked by sds6559 1 in Food & Drink ➔ Cooking & Recipes
Grilled rib eye steak seasoned with kosher salt and coarse black pepper, smoked corn on the cobb and potatoes with peppers, garlic, onions and butter wrapped in foil and grilled. For dessert grilled pineapple with cinnamon ice cream
2006-07-01 02:02:14 · answer #1 · answered by Chef Froggy 2 · 6⤊ 0⤋
The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.
Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.
Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.
Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!
When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.
How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.
Source(s):
http://www.smackyourlipsbbq.com/recipes....
http://www.free-gourmet-recipes.com/barb...
http://fp.enter.net/~rburk/sauce-rub-mar...
2006-07-01 08:59:53 · answer #2 · answered by NICK B 5 · 0⤊ 0⤋
Grill a peppercorn roast slowly on medium coals.
Make a nice salad and dice the meat up to add to the salad.
After that you can grills some sausages like Sweet Italian style or maybe even hot. and then have some chilled watermellon.
2006-07-01 08:51:51 · answer #3 · answered by Biker 6 · 0⤊ 0⤋
A Cajun Chicken Caesar Wrap and for your side a nice cucumber, onion sour cream salad and for a cocktail a ice cold Rolling Rock Beer
2006-07-01 08:55:59 · answer #4 · answered by matzaballboy 4 · 0⤊ 0⤋
barbeque spare ribs, barbeque chicken, hotdogs, metts, and burgers. potatoes wrapped in aluminum foil. corn on the cob. pork and beans.and a mixed vegatable platter all cooked on the grill. and dont forget the beer and pepsi chilled in a bucket of ice.
2006-07-01 09:03:12 · answer #5 · answered by him n her♥ 4 · 0⤊ 0⤋
Crock pot cooking is great in the summer, out it in on low, cook it all day and it won't heat up the kitchen, for really good recipes go to google and type in the word slow cooker.
2006-07-01 09:32:55 · answer #6 · answered by Granny 1 7 · 0⤊ 1⤋
hot dogs, hamburgers or baby back ribs, potato salad and yummy baked beans! O.k. Now I am hungry!
2006-07-01 09:42:23 · answer #7 · answered by Ultimate Trip 3 · 0⤊ 0⤋
A complete fresh salad with sea-food....
2006-07-01 09:20:58 · answer #8 · answered by king76 3 · 0⤊ 0⤋
The dolma of tomatoes,aurbegine and pepper.
2006-07-01 08:56:26 · answer #9 · answered by Sonishka 1 · 0⤊ 0⤋