Grilled chicken with Apricot Molasses Glaze

Store did not have peach preserves so I used some  apricot preserves I already had.

The rest of dinner was leftovers.

Caramelized Chicken Drumsticks With Peach Molasses Glaze KC Star Nov 2016

Chris Lilly of Big Bob Gibson’s Bar-B-Q of Decatur Ala.  BBQ Hall of Fame

This is a grill recipe, not BBQ. 6 servings

Dry Rub

1 1/4 tsp. paprika

2 tsp. garlic salt

4 tsp. black pepper

Chicken

10-12 chicken drumsticks

Yellow mustard

Glaze

1 C. peach preserves

1 Tbsp dijon mustard

1 Tbsp soy sauce

4 Tsp. Molasses

Mix dry rub. Paint chicken with light coat of mustard. Season drumsticks with dry rub (about 1 tsp per drumstick).

Build fire on one side of grill @ 350º.  Place chicken on void side of grill, cover and cook 40 minutes until internal temp. of 175-180º

While cooking, combine glaze in blender until smooth and transfer to small bowl.  Dip drumsticks in glaze, replace on cool side of grill, cover for 8 minutes or until glaze is caramelizes.

Smoked Baby Back Ribs several sides.

I use the following Smoked Rib recipe with the following changes: 

1 Used yellow mustard instead of olive oil.

2. Used the following rib rub

2 tablespoons sugar

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon black pepper

3. Used Dr. Pepper BBQ sauce. Recipe follows.

4. Used a wood burning/ charcoal smoker instead of pellet smoker. Used apple wood and charcoal.

5 Entire cook time 4 hours. 2 hours with rub, 1 1/2 hours in foil and 1/2 hour without foil and with basting with BBQ sauce twice, second time after 15 minutes.

6. I used loin back ribs instead of St. Louis ribs and 6 hours it too long for baby backs. 

SMOKED RIBS WITH HONEY BUTTER BROWN SUGAR

JULY 3, 2017

Prep Time:30 minutes Cook Time: 6 hoursTotal Time:6 hours, 30 minutes

The most tender and juicy smoked pork ribs made with honey butter and brown sugar. This will be a family BBQ staple!

Author: Abbey

Yield: 4 servings

”How to Make Smoked Ribs with Honey Butter Brown Sugar" alt="How to Make Smoked Ribs with Honey Butter Brown Sugar" style

Ingredients

• 1 rack St Louis-style pork ribs

• 2 tablespoon olive oil

• 1-2 cups rib rub

• 1/4 cup apple juice (in a spray bottle)

• 1/2 cup butter, sliced

• 1 cup brown sugar

• 1 cup honey

• 1-2 cups BBQ sauce

Instructions

1 Remove rib membrane from the bottom. Apply olive oil to both sides. Generously coat bottom, top, and sides of ribs with rub, working the rub into the meat with your hands (ideally the night before so rub sets in).

2 Fill up pellet hopper with pellets of choice. Set temperature to 225°F. Allow smoker to preheat.

3 Put ribs on. Spritz with apple juice at one hour, and two hours.

4 After three hours, remove ribs. Apply butter, brown sugar, and honey to both sides. Double wrap in foil. Place on grill, with meat facing down (bones face up) for two hours.

5 Remove from foil. Set on grill for one more hour.

6 Apply BBQ sauce with 15-20 minutes remaining. Temperature should be between 190-195°F.

7 Remove and dig in while warm! Enjoy!

DR. PEPPER BARBECUE SAUCE

 INGREDIENTS

• 12 oz Dr. Pepper

• 2 cups ketchup

• 1 cup brown sugar

• 1 tablespoon Worcestershire Sauce

• ½ teaspoon liquid smoke

• 1 teaspoon coarse salt

• 1 teaspoon chili powder

• ½ teaspoon granulated garlic

1 Add all ingredients to a large sauce pan and whisk to combine. Place over medium-high heat and cook, stirring often until mixture just starts to bubble. Lower to simmer and cook 5 minutes or until sugar is dissolved.

2 Store in an airtight container in the refrigerator until ready to serve.

I cut the potato salad recipe in half, added pickle relish and increased the amount of mayonnaise

QUICK POTATO SALAD IN THE PRESSURE COOKER

yield: 8 SERVINGS

INGREDIENTS:

6 medium russet potatoes, peeled and cubed

1 1/2 cups water

4 large eggs

1/4 cup finely chopped onion

1 cup mayonnaise

2 tablespoons finely chopped fresh parsley

1 tablespoon dill pickle juice

1 tablespoon mustard

Salt and pepper to taste

DIRECTIONS:

Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.

When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.

In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice three of the cooled eggs and stir into potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.

Chill at least one hour before serving. Top with slices of remaining hard boiled egg.

This recipe was made with two ears of corn and the rest of the ingredients scaled down proportionately.  This recipe was assembled the day before, then topped with club cracker crumbs just before baking.

Old-Fashioned Scalloped Corn

DAVID TANIS YIELD6 servings TIME1 hour

Karsten Moran for The New York Times

Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.

Featured in: Finding Comfort In Scalloped Corn. 

• 8 tablespoons unsalted butter (1 stick)

• 3 tablespoons all-purpose flour

• 2 cups milk or half-and-half

• Salt and pepper

• Pinch of cayenne

• 1 small onion, diced (about 1 cup)

• 1 small red bell pepper, diced (about 1 cup)

• Kernels from 6 ears fresh corn (about 3 cups)

• 1 egg, beaten

• ½ cup crushed oyster crackers or soda crackers

PREPARATION

1 Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.

2 Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.

3 Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes.

TANGY APPLE-CABBAGE SLAW

I didn't heat the dressing but marinated the apples and onions in it while the cabbage was being salted.  I let the whole mixture marinate several hours before serving.

From the episode: Southern BBQ

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.

Serves 6 to 8.  

INGREDIENTS

	1 medium head green cabbage , cored and chopped fine
	2 teaspoons salt
	2 Granny Smith apples , cored and cut into thin matchsticks (see note)
	2 scallions , sliced thin
	6tablespoons vegetable oil
	1/2 cup cider vinegar
	1/2 cup sugar
	1 tablespoon Dijon mustard
	1/4 teaspoon red pepper flakes

INSTRUCTIONS

1. Toss cabbage and salt in colander set over medium bowl.  Let stand until wilted, about 1 hour.  Rinse cabbage under cold water, drain, dry well with paper towels, transfer to large bowl.  Add apples and scallions and toss to combine.

2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.

Breakfast!

OK it was 2 in the afternoon but it was the first time I ate today. I was going to just cook a hamburger but then decided I had everything for tacos so there you go.

Creole Corn & Shrimp Soup and Creole Rice

Creole-style Corn & Shrimp Soup

Submitted by: JudithHuerta

A unique corn and shrimp soup dish packed with rich flavors that is perfect for chilly weather and Cajun aficionados.

SERVINGS: 6 PREP TIME: 15 MINUTES  COOK TIME: 1 HR. 10 MINUTESTOTAL TIME: 1 HR. 25 MINUTES

½ cup Olive Oil

6 Tbsp Flour

2 Yellow Onions, chopped

2 Garlic Cloves, minced

1 (28 Oz.) Stewed Tomatoes, undrained and mashed

½ can Ro-tel Tomatoes

2 (15 Oz.) Cans Cream-style Corn

2 (12 Oz.) Cans Whole Kernel Corn

4 cups Chicken Broth, unsalted

2 lbs Shrimp, peeled and deveined

Salt & Ground Black Pepper

Directions:

In a large saucepan, heat olive oil over medium-low heat.

Add flour. Cook while stirring until roux is a light blonde color.

Add in onions and garlic. Cook until onions soften.

Mix in stewed tomatoes, Ro-Tel tomatoes, cream-style, whole kernel corn, and broth. Simmer for 45 minutes.

Add shrimp. Simmer for another 10 minutes.

Season soup with salt and ground black pepper. Serve hot.

Creole Rice

Submitted by: JudithHuerta

A quick and easy creole rice recipe with onions, thyme, and parsley for an authentic French Caribbean flavor.      SERVINGS: 8

Ingredients:

2 Yellow Onion, chopped

4 Tbsp Extra Virgin Olive Oil

2 can Chicken Broth

2 Red Peppers, sliced into thin strips 

2 Green Peppers, sliced into thin strips

2 Yellow Peppers, sliced into thin strips

4 tsp Chili Powder

1 tsp Dried Thyme Leaves

½ tsp Paprika

½ tsp Ground Red Pepper

3 cups Rice

Directions:

Add olive oil to skillet, and spread evenly across surface.

Place onion in skillet, and cook until tender but still opaque

Add broth, pepper strips, chili powder, thyme leaves, paprika, and red pepper.

Bring to boil. Add in rice and cover until rice is cooked.

Philly Cheesesteak Casserole

I made this because I had almost everything already. I had the wide noodles and cooked the skirt steak.  All I needed was some bell peppers and cheese sauce.  I didn't take pictures.

Philly Cheesesteak Casserole

Submitted by: nicolecarullo

Swap out a loaf of bread for egg noodles and casserole dish in this new take on a Philly cheesesteak. It has all of the same great flavors you know and love, just in a different format.

SERVINGS: 4  PREP TIME: 5 MINUTES  COOK TIME: 35 MINUTES  TOTAL TIME: 40 MINUTES

Ingredients:

8 oz Wide Egg Noodles

1 Tbsp Canola Oil

1 Green Bell Pepper, sliced

1 Yellow Bell Pepper, sliced

1 Red Bell Pepper, sliced

1 Onion, sliced

1 lb Beef Sirloin Steak, sliced thin

½ tsp Salt

1 jar Cheese Sauce

3 slices Provolone Cheese

Directions:

Heat oven to 350 degrees F and grease a casserole dish. Bring water to a boil and cook noodles according to package instructions. Heat oil in a skillet over medium heat and cook peppers and onion for 5 minutes. Add beef and salt and cook for an additional 4 minutes. Drain noodles and place them in the casserole dish. Cover with half of the cheese sauce and top with beef mixture. Pour remaining cheese sauce and provolone cheese over top and bake for 25 minutes.

Carne Asada and Pico de Gallo with some Korean spicing

While I was taking the  picture,  Charlie was heating up the tortillas and getting some pickled daikon and a sesame oil dipping sauce. The recipe is from Kogi BBQ in Los Angeles.

Roy Choi is the dharma bum of the Los Angeles food scene, a Zen lunatic bard of the city’s immigrant streets. He is a founder of Kogi BBQ, which used food trucks to introduce the city to Mexican mash-up cuisine, and the creative force behind a handful of Los Angeles restaurants that celebrate various iterations of big-flavor cooking at the intersection of skater, stoner, lowrider and Korean college-kid desire. He cooks poems, and they taste of Los Angeles. Choi's carne asada — grilled meat — might raise eyebrows in Puebla and Laredo alike. There is mirin in the marinade and a lot of garlic. But there is purity to its expression of urban Southern California. This is a recipe to expand minds, a delicious take on a venerable classic.

Ingredients

• 2 jalapeños

• 1 medium tomato, cored and cut into quarters

• 1 small yellow onion or 1/4 large one, peeled and cut into quarters

• 5 cloves garlic

• 2 tablespoons white granulated sugar

• ¼ cup ancho chili powder

• 1 tablespoon ground black pepper

• ¼ cup kosher salt

• ½ large bunch cilantro, leaves and stems, well rinsed

• ⅓ cup fresh-squeezed orange juice (about 1 orange)

• 3 tablespoons fresh-squeezed lime juice (1 or 2 limes)

• ¼ cup mirin

• 1 12-ounce can (1 1/2 cups) Budweiser or other lager beer

• 2 pounds skirt steak, cut into 10-inch sections

• 2 tablespoons olive oil

Nutritional analysis per serving (6 servings)429 calories; 24 grams fat; 8 grams saturated

fat; 1 gram trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams

carbohydrates; 2 grams dietary fiber; 7 grams sugars; 32 grams protein; 98 milligrams

cholesterol; 1534 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and

preparation. It should not be considered a substitute for a professional nutritionist’s advice.

1 Preheat the broiler. Place the jalapeños on a cookie sheet or in a skillet with an ovenproof handle, and put them under the broiler until their skins begin to blacken and bubble. (You can also do this by putting the peppers directly over a burner on your stove or on a gas grill.) Pull the stems and seeds from the jalapeños and discard them; skin the peppers and put them into a food processor.

2 Add the tomato, onion, garlic, sugar, ancho chili powder, black pepper and salt to the bowl of the machine, and pulse to combine. Add the cilantro, the fruit juices, mirin and beer. Process again until smooth.

3 Transfer the marinade to a large, nonreactive bowl and submerge the steak in it. Cover and place in refrigerator for at least four hours or overnight.

4 Build a fire in your grill. If using a gas grill, turn all burners to high

5 When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), remove steaks from marinade, drizzle with olive oil and place on the grill directly over the coals and cook until deeply seared, turning a few times, approximately 10 minutes for medium-rare. Remove steaks from the grill and allow to rest a few minutes. Slice against the grain into thin strips and serve with warm corn tortillas, pico de gallo (recipe follows), grilled scallions, whatever you like.

PICO de GALLO

INGREDIENTS

• ½ red onion, peeled and chopped into small dice

• ½ bunch cilantro, leaves and stems, chopped roughly

• 3 scallions, white and green parts, sliced thinly

• 5 medium tomatoes, cored and chopped into small dice

• 1 heaping tablespoon Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang)

• 1 tablespoon kosher salt

• Juice of 1 lime

PREPARATION

1 In a large, nonreactive bowl, add all the ingredients and stir to combine. Adjust seasoning to taste. Serve with carne asada and grilled tortillas. Serve remainder with tortilla chips.