October 7, 2009 by Scott.

These ribs are tender and the meat easily comes off the bone.

Directions:
1. Preheat oven to 300 degrees
2. Heavily season with your favorite rub
3. In a roasting pan, add about 1″ of water and liquid smoke
4. Put ribs on a rack in the roasting pan and cover/seal with aluminum foil (place ribs on edge with meat side facing each other)
5. Put pan in the oven and let cook for 8 hrs

Optional: When finished, put ribs in a preheated BBQ (375 degrees) and cook ribs 4 minutes per side (apply BBQ sauce on each flip if desired). Desired internal temp is 165 degrees.

Posted in BBQ, Pork | No Comments »

October 6, 2009 by Scott.

Ingredients:
- 2 Tbsp finely ground black pepper
- 1 Tbsp ground oregano
- 1 Tbsp paprika
- 1 Tbsp brown sugar
- 2 Tsp salt
- 3/4 Tsp cayenne pepper

Posted in BBQ, Marinade, Rubs, Sauce | No Comments »

June 24, 2009 by Scott.

Ingredients:
- 2 1 1/3-pound flank steaks
- 1 Tblsp dried oregano
- 2 tsp ground cumin
- Course kosher salt
- 1/4 cup extra-virgin olive oil
- 1 1/4 cups thinly sliced green onions (about six)
- 1 12-oz bottle dark beer
- 1/2 cup Worcestershire souce

Directions:
1. Lightly score flank steaks about 1/8 in. deep on both sides in a crisscross pattern at 1/2-in intervals
2. Place steaks in 13×9x2 in glass baking dish
3. Sprinkle steaks on both sides with oregano, cumin, generous amount of coarse salt and freshly ground pepper
4. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat
5. Add green onions, beer and Worcestershire sauce, turning steaks several times to coat both sides
6 Cover and chill at least 3 hrs, turning occasionally

Posted in BBQ, Beef | No Comments »

June 24, 2009 by Scott.

Ingredients:
- 1 Tblsp freshly ground coffee
- 2 tsp (packed) brown sugar
- 2 tsp freshly ground black pepper
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp fine sea salt

Directions:
1. Mix all ingredients together

Can be stored for up to 1 week.

Posted in BBQ | No Comments »

June 24, 2009 by Scott.

Ingredients:
- 1 Tbsp butter
- 1 garlic clove, minced
- 1 cup ketchup
- 1/3 cup (packed) brown sugar
- 1/3 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 1 chipotle chile from canned chipotle chiles in adobo (dried, smoked jalapenos in a spicy tomato sauce called adobo), minced with seeds
- 1/4 tsp ground cayenne

Directions:
1. Melt butter in medium saucepan over medium heat
2. Add garlic; stir for 30 seconds
3. Stir in ketchup and all remaining ingredients
4. Bring to boil
5. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally (about 15 min.)
6. Season with salt and pepper

Posted in BBQ, Marinade, Rubs, Sauce | No Comments »

March 23, 2009 by Scott.

Ingredients:
- 8 boneless, skinless chicken breasts
- 36oz BBQ sauce (pick your favorite)
- (optional) Salt, Pepper, Garlic powder, Onion powder to taste

Directions:
- Place chicken breasts in slow cooker
- Season with salt, pepper, garlic powder, onion powder
- Pour 1/2 of BBQ sauce over chicken and mix for good coverage

Cook in slow cooker for 2.5 hours on high. Take chicken out and shred. Put chicken back in slow cooker and pour 1/2 remaining BBQ sauce over chicken and mix. Cook on low for 1.5 hours.

Can be served plain or with buns.

Posted in Slow Cooker, BBQ, Chicken | No Comments »

October 9, 2008 by Scott.

Ingredients:
- 4 lbs pork ribs
- Salt & Pepper to taste
- 2 bottles (18oz) of BBQ sauce (I like to have a 3rd bottle for applying after cooking - or don’t use quite all of it in the cooker)

Directions:
- Preheat oven to 400 degrees F
- Season ribs with salt & pepper to taste on both sides
- Put ribs on a baking pan and in the oven for 15 minutes. Turn over and bake for another 15 minutes; drain fat.
- Place ribs in slow cooker covering both sides with BBQ sauce and pour any remaining sauce over ribs in the cooker and cook for 8.5 hours on low.

Ribs fall apart as you remove them from the cooker!

Posted in Slow Cooker, BBQ, Pork | No Comments »

September 18, 2008 by Scott.

INGREDIENTS (8 Servings)

- 1 (3 pound) boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 (18 ounce) bottle barbeque sauce

DIRECTIONS:

1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
2. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Note: I shredded the meat in the slow cooker, but it was a little more difficult to really shred into smaller pieces.

Posted in Slow Cooker, BBQ, Beef | No Comments »

August 7, 2007 by Scott.

- 2 Cups soy sauce
- 1 Cup red wine
- 1 Tbls Thyme
- 1 Tbls Ginger
- 1 Tbls Garlic
- 1 1/2 Tbls Italian Seasoning
- 1 Tbls Cumin
- Honey to taste

Directions:
1. Make marinade the night before cooking, and then add chicken the next morning, soak at least 8 hrs.

Note: The longer it soak the more flavor will be tasted through out the chicken. If needed it can be made in the morning and add the chicken right away. Of course create a fresh herb baster to apply more marinade during cooking.

Posted in BBQ, Marinade, Rubs, Sauce, Chicken | No Comments »