Try this fabulous BBQ Pork Ribs Recipe for a culinary treat served up from your own BBQ this summer!
Ingredients
4 lbs. of thick and meaty pork belly ribs
BBQ sauce (smoked variety)
Red wine
Ketchup
Worcestershire sauce
Honey
Rosemary fresh leaves
Oregano flakes
Salt & pepper to taste
Corn starch or flour
No specific ingredient quantities are needed for this recipe. You will adjust them to your liking. (The more, the better!) Four pounds of meat feeds four hungry people, unless you're inviting me, then you'll need to double that! :-)
Preparation
Start by marinating the ribs, putting them fairly packed into a plastic bag or non-metal container. Sprinkle them with a lot of fresh Rosemary leaves (dried rosemary leaves may be used but the flavor will be not the same), Oregano flakes and pepper (no salt at this time), then liberally coat them with the honey, BBQ sauce, ketchup and Worcestershire sauce.
Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).
The wine should cover most of the ribs. Allow them to marinate overnight in the refrigerator, carefully turning several times.
Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked on the upper rack of the grill if possible.
Cooking Method
After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed. Then move the ribs to the upper rack of the grill for the remainder of the cooking.
You will need to turn them quite a few times in order to cook the ribs without burning. Check how well they are done by cutting one of the ribs in the thickest part and checking the colour. If you prefer the meat juicy then they will be ready when the internal flesh has a very light pink colour without blood at all, but this is up to you, for a really well done rib, but drier, the meat should be almost completely white inside.
Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.
SAUCE:
Whilst the ribs are cooking put all the marinade juice into a skillet (it can be sieved if you like) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce. Bring it to boil, and then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water or wine, etc) to avoid the forming of any lumps.
Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished.
Finally, serve the ribs with the sauce in a separate bowl, add some good company with a glass or two of wine and enjoy this BBQ pork ribs recipe on a warm relaxing summer's evening!
There is nothing like a slab of ribs in the summer made with this special BBQ pork ribs recipe
Article Source: http://EzineArticles.com/?expert=Michael_Baker
Author: Michael Baker
Thursday, August 14, 2008
Saturday, August 9, 2008
Stuffed Mushrooms Recipe
Stuffed Mushrooms are a great starter for just about any meal.They make great appetizers and are a satisfying snack.If you like you can also modify this recipe and add a little crab meat to give it an extra kick. Horseradish sauce goes well with these tasty treats.
Stuffed Mushrooms
What you need:
11/2 Package of Fresh mushrooms (your choice) save the other half of the package
½ Cup of Parmesan cheese
¼ of a Finely Chopped Onion
¼ of a medium Bell Pepper
3 cloves of garlic Very finely chopped (or sub garlic salt) Omit pinch of salt if you sub garlic salt. Fresh is better.
Pinch of salt and pepper
¼ Bread crumbs (Italian is best)
1 tsp of oregano
11/2 cup of mozzarella cheese
1 stick of butter or margarine softened. (You can use margarine from the tub)
Preheat the oven to 325 degrees
Wash the mushrooms to remove any dirt. Next gently pull the stems out of the mushroom to make it look like a bowl.
Set the mushrooms on a clean kitchen towel to dry. While the crowns are drying, finely chop up all of the pieces of stem and place them in a bowl with all of your ingredients minus the mozzarella cheese. Mix well. Spoon 1 tsp of the mixture into each crown and place in a shallow backing dish. Using a teaspoon as your guide, place butter in between the mushrooms. 5 teaspoons should be enough. Next place the mushrooms close to each other. Sprinkle mozzarella cheese on top and bake for 25-30 or until mushrooms are soft and the cheese is brown.
Serve and enjoy.
Author: Rachel, is a single mother who writes recipes and meal planning on a budget.You can learn more by visiting my website at http://www.budgetmealplans.com/
Article Source: http://EzineArticles.com/?expert=Rachel_Cotler
Stuffed Mushrooms
What you need:
11/2 Package of Fresh mushrooms (your choice) save the other half of the package
½ Cup of Parmesan cheese
¼ of a Finely Chopped Onion
¼ of a medium Bell Pepper
3 cloves of garlic Very finely chopped (or sub garlic salt) Omit pinch of salt if you sub garlic salt. Fresh is better.
Pinch of salt and pepper
¼ Bread crumbs (Italian is best)
1 tsp of oregano
11/2 cup of mozzarella cheese
1 stick of butter or margarine softened. (You can use margarine from the tub)
Preheat the oven to 325 degrees
Wash the mushrooms to remove any dirt. Next gently pull the stems out of the mushroom to make it look like a bowl.
Set the mushrooms on a clean kitchen towel to dry. While the crowns are drying, finely chop up all of the pieces of stem and place them in a bowl with all of your ingredients minus the mozzarella cheese. Mix well. Spoon 1 tsp of the mixture into each crown and place in a shallow backing dish. Using a teaspoon as your guide, place butter in between the mushrooms. 5 teaspoons should be enough. Next place the mushrooms close to each other. Sprinkle mozzarella cheese on top and bake for 25-30 or until mushrooms are soft and the cheese is brown.
Serve and enjoy.
Author: Rachel, is a single mother who writes recipes and meal planning on a budget.You can learn more by visiting my website at http://www.budgetmealplans.com/
Article Source: http://EzineArticles.com/?expert=Rachel_Cotler
Dumplings Recipe
Dumplings are amazing. Need I say more? They are easy to make from scratch, available in almost every supermarket, the perfect on-the-go meal, fun to pop in your mouth, great for parties, and they come in all sorts of fillings. I like to think of them as the all in one meal - meat filling, bready wrapper, and specks of green (and that's enough veggie for me!).
Last night I ate at least 20 dumplings. And boy were they good! Meaty pork filling with chopped shrimp and vegetables all boiled in a thin dumpling wrapper. A full course meal all in itself and I ate 20 of them!
I don't know about you, but I don't usually like to eat a dumpling just by itself. I love dumplings, but they often turn out to be just so darn bland. That's why I love the dipping sauces. Yes, of course you can always just dip a dumpling in soy sauce, but a special sauce can make all the difference. Here's my personal favorite easy-to-make dumpling dipping sauce recipe:
Ginger Scallion Dipping Sauce
½ cup sugar
¼ cup sake (or any other cooking wine)
¼ cup soy sauce
1 teaspoon thinly slice scallions
½ teaspoon minced garlic
½ teaspoon minced ginger
Whisk all ingredients in a small mixing bowl. Chill and serve with your favorite dumpling!
I believe dumplings are not only fun and easy to make/eat - they also bring people together. Why not make dumplings with your kids or have a dumpling making party with your friends? Then, you could also have a dumpling eating contest! Dumplings are definitely a fun way to bring those you love around the family table.
Daniel N. is the author of his blog, I Heart Asian Food, at http://iheartasianfood.blogspot.com He enjoys earning an income from home with SBI: http://iheartsitebuildit.blogspot.com
Article Source: http://EzineArticles.com/?expert=Daniel_N
Author: Daniel N
Last night I ate at least 20 dumplings. And boy were they good! Meaty pork filling with chopped shrimp and vegetables all boiled in a thin dumpling wrapper. A full course meal all in itself and I ate 20 of them!
I don't know about you, but I don't usually like to eat a dumpling just by itself. I love dumplings, but they often turn out to be just so darn bland. That's why I love the dipping sauces. Yes, of course you can always just dip a dumpling in soy sauce, but a special sauce can make all the difference. Here's my personal favorite easy-to-make dumpling dipping sauce recipe:
Ginger Scallion Dipping Sauce
½ cup sugar
¼ cup sake (or any other cooking wine)
¼ cup soy sauce
1 teaspoon thinly slice scallions
½ teaspoon minced garlic
½ teaspoon minced ginger
Whisk all ingredients in a small mixing bowl. Chill and serve with your favorite dumpling!
I believe dumplings are not only fun and easy to make/eat - they also bring people together. Why not make dumplings with your kids or have a dumpling making party with your friends? Then, you could also have a dumpling eating contest! Dumplings are definitely a fun way to bring those you love around the family table.
Daniel N. is the author of his blog, I Heart Asian Food, at http://iheartasianfood.blogspot.com He enjoys earning an income from home with SBI: http://iheartsitebuildit.blogspot.com
Article Source: http://EzineArticles.com/?expert=Daniel_N
Author: Daniel N
Texas BBQ Recipe
Beef brisket recipe
This is a recipe for Texas BBQ of beef brisket. It is thought possible that it was the cooking and preparing of this meat that may have instigated the Texas BBQ process. Germans immigrated to Texas in the late 1800's/early1900's and fitted well into the Texas cattle industry because of their butchering and sausage-making skills. They were experienced at making the most of the tougher, cheaper cuts of meat such as beef brisket, a normally tough meat which was usually pickled, boiled, or braised until tender. Open-pit cooking (or grilling) was already popular in Texas but grilling it wasn't an option, so they started cooking it slowly on closed pits. After about 15 hours cooking this way the meat was tender with a great smoky flavour and very little fat. This technique is still the best way to get great beef brisket. So, here's a recipe for Texas BBQs... it assumes you are using a smoker not just a grill...
Ingredients:
* 7-10 lb untrimmed beef brisket with fat on one side (or you can use 2 if your smoker is big enough, saving wood and charcoal)
* 4 tablespoons salt
* 1/2 teaspoon ground cumin
* 3/4 teaspoon dried coriander
* 2 teaspoons dry mustard
* 2 tablespoons brown sugar
* 2 teaspoons garlic powder
* 2 teaspoons dried basil
* 2 teaspoons onion powder
* 1/2 teaspoon dried savory
* 1 teaspoon black pepper
Preparation:
Put all the ingredients except the brisket in a ziplock bag, seal and shake them well. Rub all but a 1/4 cup of the mixture really well all over the brisket then store it overnight in a shallow baking pan, sealed well with foil.
Cooking Method:
Note: This is a long slow process so you will need to start cooking the evening before. The process can't be rushed or you'll end up with smoked shoe leather! Put about 5-10 lbs of charcoal in your smoker. Soak mesquite, hickory, pecan or fruitwood chips in a pan of water for at least 30 minutes. (Just about any hardwood can be used for smoking meat just use the easiest to find or the one that you think produces the best smoked flavour.)
The whole process will take 2 separate fires (because of the length of time) and up to 20lbs. of charcoal, so make sure you have plenty of charcoal and wood chips. Sprinkle the charcoal with wood chips to light them easily and add a few more until the fire is going well. Never use charcoal lighter fluids or other lighters or your brisket will probably taste like the lighter used! Don't let the smoker's water pan go dry.
Once the fire settles and the coals turned grey, put the uncovered brisket on the smoker, fat side up. Allow it to smoke for about 4-6 hours, add chips more throughout the cooking; don't let the water go dry. Next, double wrap the brisket with heavy-duty aluminum foil and put it to one side while you build a new fire. Allow the brisket to cook undisturbed on this new fire for another 8 hours; you don't need to add any more chips on this fire.
Carefully remove the beef brisket from the smoker and allow it to stand for at least quarter of an hour before slicing. When you're ready to eat, unwrap the brisket and slice diagonally across the grain in about 3/8" slices. Trim off any excess fat. One beef brisket will serve 10 or more people. If you carefully follow the recipe above you are in for a real treat using this recipe for Texas BBQs!
Using great recipes for Texas BBQ is a simple way to spice up any cookout.
Author: Michael_Baker
Article Source: http://EzineArticles.com/?expert=Michael_Baker
This is a recipe for Texas BBQ of beef brisket. It is thought possible that it was the cooking and preparing of this meat that may have instigated the Texas BBQ process. Germans immigrated to Texas in the late 1800's/early1900's and fitted well into the Texas cattle industry because of their butchering and sausage-making skills. They were experienced at making the most of the tougher, cheaper cuts of meat such as beef brisket, a normally tough meat which was usually pickled, boiled, or braised until tender. Open-pit cooking (or grilling) was already popular in Texas but grilling it wasn't an option, so they started cooking it slowly on closed pits. After about 15 hours cooking this way the meat was tender with a great smoky flavour and very little fat. This technique is still the best way to get great beef brisket. So, here's a recipe for Texas BBQs... it assumes you are using a smoker not just a grill...
Ingredients:
* 7-10 lb untrimmed beef brisket with fat on one side (or you can use 2 if your smoker is big enough, saving wood and charcoal)
* 4 tablespoons salt
* 1/2 teaspoon ground cumin
* 3/4 teaspoon dried coriander
* 2 teaspoons dry mustard
* 2 tablespoons brown sugar
* 2 teaspoons garlic powder
* 2 teaspoons dried basil
* 2 teaspoons onion powder
* 1/2 teaspoon dried savory
* 1 teaspoon black pepper
Preparation:
Put all the ingredients except the brisket in a ziplock bag, seal and shake them well. Rub all but a 1/4 cup of the mixture really well all over the brisket then store it overnight in a shallow baking pan, sealed well with foil.
Cooking Method:
Note: This is a long slow process so you will need to start cooking the evening before. The process can't be rushed or you'll end up with smoked shoe leather! Put about 5-10 lbs of charcoal in your smoker. Soak mesquite, hickory, pecan or fruitwood chips in a pan of water for at least 30 minutes. (Just about any hardwood can be used for smoking meat just use the easiest to find or the one that you think produces the best smoked flavour.)
The whole process will take 2 separate fires (because of the length of time) and up to 20lbs. of charcoal, so make sure you have plenty of charcoal and wood chips. Sprinkle the charcoal with wood chips to light them easily and add a few more until the fire is going well. Never use charcoal lighter fluids or other lighters or your brisket will probably taste like the lighter used! Don't let the smoker's water pan go dry.
Once the fire settles and the coals turned grey, put the uncovered brisket on the smoker, fat side up. Allow it to smoke for about 4-6 hours, add chips more throughout the cooking; don't let the water go dry. Next, double wrap the brisket with heavy-duty aluminum foil and put it to one side while you build a new fire. Allow the brisket to cook undisturbed on this new fire for another 8 hours; you don't need to add any more chips on this fire.
Carefully remove the beef brisket from the smoker and allow it to stand for at least quarter of an hour before slicing. When you're ready to eat, unwrap the brisket and slice diagonally across the grain in about 3/8" slices. Trim off any excess fat. One beef brisket will serve 10 or more people. If you carefully follow the recipe above you are in for a real treat using this recipe for Texas BBQs!
Using great recipes for Texas BBQ is a simple way to spice up any cookout.
Author: Michael_Baker
Article Source: http://EzineArticles.com/?expert=Michael_Baker
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