Archive for April, 2011

Slow Barbecued Cedar Plank Pork Ribs

Posted in Food on April 13, 2011 by manfoodexperts



What you need:

1 Full Rack of loin back pork ribs. (Known in restaurants as baby back ribs.)

Untreated food-grade cedar grilling planks.

A few gallons of water and a container to soak the planks.

1 bottle BBQ sauce

2 tbsp paprika

1 tbsp sea salt

1/2 tbsp ground black pepper

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/2 tbsp dried basil

1 spray bottle with water.

What you do:

1. Soak the planks in water 1-3 hours.

2. Remove the membrane from the bone side of the ribs and rinse ribs with cold water. Pat dry. (Youtube it for instructions)

3. Assemle the dry ingredients together in a shot glass, cover with plastic wrap and shake until well blended.

4. Coat both sides of the ribs liberally with the rub. Cover in plastic wrap and allow to sit for at least 30 minutes.

5. Heat grill to about 400F and place planks *cooking surface side down* on the grill for about 2 minutes.

6. Flip planks and brush on olive oil

7. Reduce grill temperature to about 250F-275F

8. Place ribs bone-side down onto the planks

9. Close cover. Leave it closed! Go drink a beer.

10. After an hour check the planks periodically to ensure no flareups. You want the planks to char and smoke from the bottom and edges. Use a             spray bottle to put out any flames.

11.  Allow the ribs to smoke for 3-4 hours. No turning or flipping! With about 20 minutes left of cooktime, brush on the BBQ sauce on both sides.             The ribs are done when the bones pull away easily from the meat.

We find the plank makes a great serving platter. Enjoy.

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Manfood Experts

Posted in Uncategorized on April 13, 2011 by manfoodexperts

This is a  blog documenting the culinary exploits of two foodies.  We don’t care about calories or convenience, so be warned!

    Dan’s Gunsmoke Chili

    Posted in Food on April 13, 2011 by manfoodexperts

    GUNSMOKE CHILI
    2 lbs. coarsely-ground VENISON ( You could use ground beef. I recommend 85% lean.)
    2 large green bell peppers, chopped
    2 fresh jalapeño chiles, chopped
    2 medium onions, chopped
    2 ribs celery, chopped
    6 cloves garlic, minced or pressed
    1/3 cup chili powder
    1 tbsp. salt
    1 tsp. cumin

    1/4 cup Worcestershire sauce

    1 (14-1/2 oz.) can diced tomatoes

    1/2 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)
    2 bay leaves
    1 (15 oz.) can tomato sauce
    4 cups beef broth
    2 (15-1/2 oz.) cans kidney or pinto beans
    Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.
    For hotter chili, add more peppers.

    The UnderTucker’s Best BBQ Sauce

    Posted in Food on April 13, 2011 by manfoodexperts

    Here you take a bottle of ordinary store bought Carolina-style BBQ sauce, and turn it into something incredible.

    What you’ll need:

    • 2 tbsp butter
    • 1 jalapeño, seeded & finely chopped
    • 1/2 cup finely chopped onions
    • 1/2 tsp cayenne pepper
    • 1/2 tsp chili powder
    • salt & pepper to taste
    • 1 half inch piece of ginger, peeled & grated
    • 1/2 cup dark brown sugar
    • 1 cup mustard based BBQ sauce
    • 1 cup Frank’s Red Hot Buffalo sauce
    • juice from two oranges
    • OPTIONAL – juice from one jalapeño, one small onion, and two celery stalks

    What to do:

    In a medium sauce pan. Melt butter, saute onions & peppers. Season with spices, salt & pepper.  ONE AT A TIME, add ginger, brown sugar, juice(s), & sauces, in that order blending each before adding the next.  Stir gently for 1 minute. Do not cover. Simmer 15 minutes. Let cool. Consume. Enjoy.