Monday, May 26, 2008

Memorial Day Menu

Baked Beans

2 cans baked beans, drained
1/2 onion, diced small
1/4 bell pepper, diced small
1 slice of bacon cut into thirds
1/4 cup brown sugar
1/2 tbsp mustard
1/2 cup Kraft’s BBQ sauce
1 tbsp molasses

Open baked bean cans then drain the beans in a colander.
In a large mixing bowl add all ingredients and gently mix well.
Add mixture into a sprayed casserole dish.
Cook beans on an open grill occasionally stirring. (Charcoal Grills are My Favorite)
Reduce mixture to an almost syrupy consistency; once the beans reduce by half then remove from the grill.
Remove from heat and serve.
*Can also be done in the oven.

Grilled Ribs Tips

2 pounds rib tips
3 cups of your favorite BBQ sauce or
try Chef Jones's Home-style BBQ Sauce

B. & R. All- purpose Spice Rub
3/4 cup paprika
1/4 cup ground black pepper
1 tsp salt
1/4 cup granulated sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne pepper
1 tsp accent seasoning

Heat your grill with your favorite charcoal. Chef Jones used three types of charcoal; hardwood charcoal, mesquite wood chips, and mesquite charcoal. (Gives food a great woodsy taste)

B. R. All- Purpose Spice Rub
In a medium bowl mix together all ingredients for the B. R. All- purpose Spice Rub
then set aside.

Rinse the ribs in your sink.
After rinsing the ribs sprinkle B. R. All- purpose Spice Rub on both sides of the ribs, coating both sides well.
(Store remaining B. R. All-purpose Spice Rub in a covered container and keep in a cool dry place.)
Once ribs are coated add ribs onto a large pan.
Place your ribs onto your heated grill. Cook ribs until meat is tender and pulls away from the bone.
Flip ribs occasionally for even cooking. Once, your ribs are done cooking remove from grill then place on cutting board.
Cut your ribs into digits between the bone segments.
In a small pot bring your BBQ sauce to a boil. Proceed to dip your rib tips into the sauce then place on a serving plate and serve.

Chef Jones Home-style BBQ Sauce
1 tsp Liquid Smoke
2 1/2 tbsp All Purpose spice rub
3 tbsp Lemon Juice
2 tbsp cornstarch
2 tbsp water
1/4 cup brown sugar
2 tbsp molasses
1/2 cup apple cider vinegar
1/2 tsp chicken base or bouillon
1/4 cup Martell fine Cognac or your choice of bourbon
1/2 cup ketchup
3 tbsp Honey
1 bay leaf
1 sprig of rosemary

In a small bowl mix together the cornstarch and water and then set aside.
In a large pot add all ingredients except for cornstarch/water mixture.
Stir until sauce’s ingredients are incorporated.
Bring the sauce to a boil then gradually stir in cornstarch/water mix.
Let sauce simmer for 5 to 10 minutes.
Then remove from the heat.

No comments: