Tom’s “No Brainer” Ribs

  » By Keith Prickett

July 2nd, 2008 - Posted in Beef, Dinner, Pork | Leave a comment (0)

I’m still imagining myself sitting at Grandma’s table trying to eat these ribs before the meat fell off the bone.  They were the best ribs I’ve ever had.  No, I’ve never had ribs from the south, so maybe I’ve never officially had “ribs” — but these were GOOD!  They were juicy, tender, and like I said, the meat fell off the bone!

The secret wasn’t any special sauce or how long he let the ribs smoke.  No, the top secret “no-brainer” ingredient is beer!  Who can say “no” to beer?  Tom (Grandma’s husband) steams the ribs in beer for about 3 hours on the grill in a disposable roasting pan and then “paints” them directly on the grill just before serving.  The flavor the beer imparts depends on the beer you buy, but even the cheap stuff works — as Tom proved to us last weekend.  He called these his “no brainer” ribs because he gets to leave them all day long while he works on other projects around the house.

These ribs would be GREAT for a 4th of July (Independence Day, USA) celebration, a Labor day party or any occasion that calls for ribs.  Here’s what Tom did:

Ingredients (Feeds 4):

• 6 pounds of pork (or other) ribs
• 24 ounces of beer, cheap beer is fine
• 2 Disposable large roasting pans (like one you’d bake a turkey in)
• Grilling Sauce — homemade or store bought, it won’t matter!
• BBQ

Directions:

1. Thaw ribs if necessary, then rinse and cut into manageable pieces (2 or 3 ribs per section)
2. Place pieces curve side up in one roasting pan (so that each rib piece looks like a bridge) to prevent sticking
3. Pour beer over ribs and into the roasting pan
4. Place the other roasting pan on top of the ribs to create a covered area for the ribs to steam
5. Place the roasting pan on the grill and cook over the lowest heat your grill will do for about 3 hours.
6. Check the ribs after each hour to make sure the liquid has not all dissolved.  Add more beer if necessary.
7. Using a hot pad, remove the roasting pan from the grill and transfer each rib piece to the grill directly over a medium heat.
8. “Paint” the ribs with the sauce on each side, turning after about 2 or 3 minutes.
9. Serve to hungry crowd and watch as they disappear.

I hope you enjoy them!

Chipotle-Honey BBQ Bacon Burgers with Gorgonzola Cheese

  » By Keith Prickett

June 14th, 2008 - Posted in Beef, Dinner, General | Leave/read a comment (2)

I received (thanks Danae) a very good book a while back (if you like burgers) called “build a better burger“ by James McNair.  I was amazed to see all the varieties of burgers — all gourmet and DELICIOUS looking!  With this beautiful weather we’ve had in Corvallis the last few days I couldn’t help getting the charcoal and grill out for some good summer cooking.  Rachel picked the recipe and I got to work.  First I made the patties, then set them aside in the fridge while I made the sauce.  If you’ve never had Gorgonzola or don’t have it very often be prepared for some different, yet enjoyable, tangy flavor.  The Chipotle chile is not all that spicy, so if you want some extra kick feel free to use more than 2 or add some [1 or 2 teaspoons] chili powder.  This time, though, I followed the recipe from the book as-is.  Here’s what I did:

Ingredients (for patties):

• 1 1/2 pounds ground beef
• 4 ounces ground pork (or ground pork sausage)
• 1/4 cup sliced green onion
• 2 tablespoons diced red bell pepper
• 1 tablespoon minced garlic
• 2 tablespoons freshly ground black pepper

Ingredients (for Chipotle-Honey BBQ Sauce):

• 2 tablespoons olive oil
• 1/4 cup diced red onion
• 2 chiles from a can of chipotle chiles in adobo sauce, chopped
• 2 tablespoons diced green bell pepper
• 2 tablespoons diced red bell pepper
• 2 tablespoons tomato
• 2 tablespoons minced garlic
• 1 cup apple cider vinegar
• 1 tablespoon dry mustard
• 1 cup ketchup
• 1/2 cup honey

Ingredients (for finishing it off):

• 1 thick peppered bacon slices per burger (this recipe makes 4-5 patties but a lot more sauce)
• 1 Kaiser roll per burger, split
• 4 ounces Gorgonzola cheese, crumbled
• 1 or 2 tomato slices per burger

Directions:

1. Prepare your grill for medium-hot action
2.  Make patties: combine all patty ingredients and mix well then divide into equal portions (4 or 5 depending on your hunger level).  Set aside in the fridge while you work on the rest.
3. Make the sauce:
   1. heat the olive oil in a sauce pan
   2. Add the onions, chiles, bell peppers, tomato, and garlic and cook until soft, stirring occasionally.
   3. Add the vinegar, mustard, ketchup and honey then bring to another low-simmer until you are ready to use it
4. Start the patties on the grill then, about 5 minutes later…
5. Cook the bacon on the grill with a bbq griddle or pan
6. Add the sauce, generously, to the patties when you first put them on, then again after you flip them (about 5-7 minutes later)
7. When the patties are just about done put the buns (inside down) on the grill for 1 or 2 minutes to heat up
8. To prepare the burger:
   1. Place some sauce on the bottom of a bun
   2. Add some gorgonzola
   3. Layer on the bacon, tomato (I also added sliced avocado and freshly grown lettuce — YUM!)
   4. Add the burger then top it with the other half of bun and ENJOY!

I hope you enjoy them!