Watcha eating?

[DABSGT]

I made some hamburger and vegetable soup. Good after being out in the cold and snow.

Sent from my iPad using TractorByNet

 

[MossflowerWoods]

My wife made an amazing crock pot mexican roast beef with Wegman's grass fed beef, and a tomato based sauce, serious yum.we had small tortillas, refried beans and a small side salad. I had a Yuengling B&T also...

She bought a new "Paleo" cook book that has all natural recipies in it, seriously every one so far has been good.
:licking:
David

 

[txdon]

Thanks six dogs. Got it and will be trying it, however I'll have to substitute applesauce for the olive oil and see what happens, I'm strictly no added fats/oils. So far in all the recipes the applesauce has been a good substitute.

 

[SPIKER]

it's hard to find anyone who don't love bacon.many years ago we could get from our local store a canadian bacon called [sizzlelean] it had no fat and had a great taste, not been able to find it in year's no one knows what i'm talking about when i ask.have you heard of it or tried it.

t is still available around here. We used to get it back in the 80's and 90s on & off. But it has gone way up in cost so went back to the regular stuff with MORE Bacon flavor

 

[sixdogs]

Thanks six dogs. Got it and will be trying it, however I'll have to substitute applesauce for the olive oil and see what happens, I'm strictly no added fats/oils. So far in all the recipes the applesauce has been a good substitute.

Re-read my post since you add zero--none--nada oil. Added oil takes away the chewy.
Do not add any olive oil.

 

[IslandTractor]

Thanks six dogs. Got it and will be trying it, however I'll have to substitute applesauce for the olive oil and see what happens, I'm strictly no added fats/oils. So far in all the recipes the applesauce has been a good substitute.

Most low fat diets do not eliminate olive oil. Is your diet following AHA or other established recommendations?

 

[TCJatko]

Most low fat diets do not eliminate olive oil. Is your diet following AHA or other established recommendations?

Agree that many oils (olive probably the most prominent) have beneficial effects and should be included in any diet.

 

[sixdogs]

Agree that many oils (olive probably the most prominent) have beneficial effects and should be included in any diet.

Correct and very important but for the pizza dough, no oil gives a chewier crust and a better pizza. I save the olive oil for other things like spagetti sauce or salad or whatever. Olive oil is the only fat I use.

 

[2LaneCruzer]

QUOTE]

Here you go!

Baby back ribs on the Big Green Egg or your own brand of smoker

INGREDIENTS

2 Slabs nice meaty baby back ribs, thawed, rinsed and patted dry
olive oil or Pam; spray can works best
Rib Rub
Turkey bake-in bag
chunk charcoal
CURED wood chunks for smoking; I prefer about 1/3 Mesquite, 1/3 blackjack oak and 1/3 pecan. Blackjack isn't available everywhere, so regular oak is OK. Hickory is good also. I never use green wood nor do I soak mine.

Lay the ribs in a cookie sheet, bony side up. Spray a fine coat of olive oil on the ribs and add a generous coating of your rubb. I use the #2 almost exclusively.

Turn the ribs over, spray the other side with the olive oil and generously coat the meaty side with the rub. Place into the bake-in bag overnight in the frige. I like to prepare them the day before if I can, but I don't always have that luxury.

I usually add a few chunks of wood to the smoker before I add the burning charcoal on top. I use the chunk charcoal in the Egg, and I start it using the chimney device so I don't have to use charcoal lighter. Add the hot charcoal to the smoker and place the rest of the smoking wood on top. I usually use about 2 or 3 medium size chunks of each on top of the coals. Mesquite is a great smoking wood, but it doesn't take a lot to make the meat bitter, so go easy with it until you learn how much to use.

When the coals are ready, I place the ribs on the grill bony side down. If I cook more than 2 slabs, I use a rib rack but prefer they lie flat. I also cook directly over the coals instead of indirect because I like them to brown a bit. If you insist on a brush on sauce, I recommend Woody's Cooking Sauce.

I set the smoker to cook at about 250 degrees Farenheit or a bit below. It takes about 2 and 1/2 to 3 hours usually for baby backs; much more and they will just fall apart. I start checking them after about 2 hours. The hardest part is deciding when they are done; when a toothpick penetrates the meat easily they are done; look for the ribs to starting pulling away from the ends of the bones.

I like to let them sit for a few minutes until they cool before slicing them up. If you are transporting them say to Grandma's house, wrap them in aluminum foil, and then in a beach towel or two and put them in your small beer cooler. They will stay warm for a couple hours.

Enjoy.

A few comments on rubs...There are a couple commercial rubs I like very much. The first is Bad Byron's Butt Rubb. It is an excellent rub, but it is too spicy for most folks, especially the kids. I also like Cain's BBQ Rub; it is milder and has a great flavor, but it does contain MSG. I have formulated my own rubs; the recipes are below. The # 1 is as close to Bad Byron's Butt Rubb as I could get, but here again, it's fairly spicy hot. The #2 is what I use almost exclusively any more; not too hot for the kids and everyone seems to like it really well.

Sorry, these recipes make a pretty good size batch, but I use a lot of the #2. If you want less, you'll have to go to the conversion charts and cut it down some. When I'm cooking just for myself and Sharn Jean, I usually add a little extra garlic directly to the ribs during the prep phase. There are a lot of prep variations I have used; I often will spread a couple tablespoons of yellow mustard on the ribs, gives them just a hint of vinegar, but here again, you can get too much if you aren't careful.


D.G.'s #1 Rib Rub

1 Cup Paprika
2/3 Cup Black pepper ( mix of regular and coarse ground)
1/2 Cup Granulated Garlic
3 TBSP Salt (fine sea salt; no Iodine added)
3 TBSP Granulated Onion
3 TBSP Chipotle Powder


D.G.'s #2 Rib Rub

1 Cup Paprika
2/3 Cup Black Pepper (mix of regular and coarse ground)
1/2 Cup Granulated Garlic
1/3 Cup Brown Sugar (light)
1/3 Cup white Sugar
1/3 Cup Ginger
3 TBSP Salt (fine sea salt; no Iodine added)
3 TBSP Granulated Onion
3 TBSP Chipotle Powder
1 TBSP Lemon Pepper

Here's a video typical of babybacks on the BGE. I have never tried the BGE rubb, but then again I have never seen it before. I'll give it a go when I find some...that's the only way to compare rubbs. I have a cabinet full of also-rans. Some are pretty good, but I still prefer my own.

Ribs on The Big Green Egg 4th July 2011 - YouTube

 

[3v0]

A summer sausage sandwich. Good summer sausage is hard to find in the southern US and this is only tolerable. The real stuff comes in sticks 2 or 3 feet long and big enough to fill a burger bun.