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Tag: BBQ

  • Smoked Pork Ribs

    This recipe is inspired by the Traeger 321; still 3 phases, we just use a slightly higher temperature to shorten the cook time for a busy family :). That said, if you can afford the time, keep the ribs on as long as possible in phase 3.

    Preparation:

    • Set pellet smoker to 225
    • Remove membrane on the back of the ribs
    • Pat dry ribs and cover generously with dry rub

    Phase 1

    • Place rib racks on the smoker bone side down and smoke at 225 for 2.5 hours.

    Phase 2

    • Remove ribs and wrap in commercial/kirkland aluminum foil with after brushing with bbq sauce. Feel free to add some apple slices, cider or sauce at this point.
    • Gently return the ribs to the smoker, careful not to tear the foil and lose the seal. Smoke the ribs in the foil for another 1.5 hours. Should be a total of about 4 hours now.

    Phase 3

    • Remove ribs by placing on a cookie sheet or pan. Be sure the pan is rimmed to protect yourself from hot grease if any leaks from the foil wrap.
    • Gently place the ribs back on the smoker bone side down and brush with a coat of bbq sauce. Smoke the ribs for another 1.5 hours or more if you can spare the time.
    • Remove ribs and let rest a few minutes before slicing.

  • Iron Skillet Corn Bread

    Corn bread! Great as a side for bbq, soups, or holiday dishes. This is a simple recipe for corn bread using an iron skillet in the oven. You can also use this same recipe for cooking the corn bread on the grill using the skillet.

    1 Package Jiffy Corn Bread mix
    1/3 Cup of milk
    1 Egg
    1 Tbsp butter (for skillet)

    Preheat the oven to 400 and mix the ingredients together in a bowl and set aside for a few minutes. Coat the inside of the iron skillet (we use a 10 inch) with butter. Give the batter a quick mix after it has sat for a few and pour contents into the skillet. Bake at 400 for 25 minutes or until golden brown.

  • Grilled Chicken with Blood Orange and Rosemary Marinade

    Similar to many of our recipes, the portions and ingredients below are based on serving two (2) people. You can always increase the quantity of the ingredient list if you need to serve more.

    2 Bone-in chicken breasts or 4 chicken thighs (boneless works if you prefer, though be sure to adjust cook-time down accordingly)
    3 Blood oranges
    1 Lemon
    2 Sprigs of rosemary
    3 Garlic cloves
    1/4 Tsp Salt
    1/4 Tsp Fresh ground pepper
    3 Tbsp olive oil

    Skin the breasts and slice the top of the breast cross-way slightly to increase exposure to the marinade. Place the chicken in resealable bag or container and wash the cutting board and knife.

    In a separate bowl squeeze the juice of the blood oranges and the lemon. Crush the garlic and add to the bowl as well as the salt and pepper. Now carefully remove the rosemary leaves from the stem and coarsely chop by rocking the blade of your knife through the pile several times (mincing); Add rosemary to the juice and pour olive oil in. Use a whisk to stir the marinade and pour over the chicken; cover and store in the refrigerator for several hours (if possible) periodically shake the container to move the marinade evenly around the meat.

    Prepare the coals or light the gas grill to a medium-high temperature. Once the grill is ready, place the meat on the grill with the bones down and the thicker portion of the breast positioned toward the center of the grill/hotter temperature; be sure to replace the grill lid to maintain control over the temperature. Grill chicken for 10 – 11 minutes a side; when you flip the chicken, keep the thicker portion of the breast towards the center of the grill/hotter temperature. Remove the chicken and let the meat rest for at least 5 minutes before serving. Cut into one piece to make sure it is cooked through; the meat should be slightly pink so if you have any doubt place the meat back on the grill for a minute or two.

    Grilled chicken is not the easiest to cook, so if you don’t have much experience keep at it and you will soon have a good feel for judging time and temperature.