Text 16401, 100 rader
Skriven 2008-11-14 07:11:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: bacon
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Wonder what the bones would do as flavouring in a pot of bean soup???

 JW> Most excellent!

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Bacon and Bean Soup
 JW>  Categories: Soups, Beans, Bacon, Onion
 JW>       Yield: 4 Servings

 JW>     500 g  Bacon bones- meaty
 JW>     375 g  Beans- lima

Nice recipe - although I must say that I have always used Great Northern or
Navy beenz for Bean w/Bacon soup. I do like Limas.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bubba's Bunch Barbecued Baby Back Ribs
 Categories: Five, Pork, Bbq, Sauces, Rubs
      Yield: 4 servings
 
      4    Racks baby back ribs
           Soaked wood chips; if
           - desired
      2    Lemons, cut in 1/2
    1/4 c  Classic BBQ Rub
           Favorite barbecue sauce

MMMMM----------------------CLASSIC BBQ RUB---------------------------
      2 tb Smoky paprika
      2 tb Kosher salt
      3 tb Sugar
      2 tb Brown sugar
      1 tb Ground cumin
      2 ts Chile powder
      1 tb Fresh ground black pepper
    1/2 ts Cayenne pepper
      1 tb Onion powder
      1 tb Garlic powder
      1 tb Celery salt
      1 ts Oregano; crushed
 
  Recipe courtesy Elizabeth Karmel, Girls at the Grill
   
  Combine paprika, salt, sugar, brown sugar, cumin, chile
  powder, pepper, cayenne, onion powder, garlic powder,
  celery salt and oregano in bowl; mix well. For a smoother
  rub, puree ingredients in a spice grinder until well combined
  and all pieces are uniform (the rub will be very fine and tan
  in color). This step is important if adding to any homemade
  barbecue sauce.
  
  Extra rub can be stored in an airtight container for up to 6
  months.
  
  Yield: about 1 cup
  
  Build charcoal fire or preheat gas grill. Remove silver
  skin from back of ribs, if desired. Set up the grill for
  indirect heat and if using wood chips, place soaked chips
  directly on charcoal, or in smoking box of gas grill. Rub
  the cut lemons over front and back of ribs squeezing to
  release as much juice as possible. Set aside for 5 minutes.
  Rub ribs liberally with spice rub and let sit, covered, for
  15 to 20 minutes.
  
  Place ribs (bone side down) in the center of the cooking
  grate or in a rib holder/rack over direct medium Low heat,
  making sure they are not over a direct flame. Grill covered
  (at about 325 degrees F, if your grill has a thermometer)
  for 1 1/2 to 2 hours or until meat is tender and has pulled
  back from the ends of the rib bones.
  
  Do not open the grill for the first 30 minutes--this means
  no peeking; especially important if using wood chips. If the
  ribs start to burn on the edges, stack them on top of one
  another in the very center of the grill and lower your fire
  slightly. Twenty minutes before serving, unstack ribs, if
  necessary and brush with barbecue sauce. Remove ribs from
  grill and let rest 10 minutes before cutting into individual
  or 2 to 3 rib portions. Warm remaining sauce in a saucepan
  and serve on the side, if desired.
  
  Yield: 4 servings
  
  Episode#: SS1D22
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 22 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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