Sunday, September 5, 2010

Chocolate chip muffins

Slow cooked chicken parmesan sandwiches with ghnoccis with shaved parmesan cheese

Cuban sandwiches

French onion soup

Tuesday, February 16, 2010

hickory smoked memphis style ribs.

Cameron Stove-Top Smoker
2 tblspn. Hickory Wood Chips
Aluminum Foil

3 lbs. Sparerib slab

(for dry rub...this probably makes more then you need but just save it)
1/2 cup paprika
1/4 cup kosher salt
1/4 cup brown sugar
2 tblspn. mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tblspn. ground black pepper
1/4 cup granulated garlic
2 tblspn. cayenne pepper

1. Before anything wrap the drip pan of your smoker in aluminum foil (this makes cleaning up a hell of alot easier). Put your 2 tblspn. hickory wood chips in the smoker and turn stove on medium high.
2. While waiting for smoker to get started started take your spareribs and liberally coat with dry-rub until both sides are covered. Once you begin to see wisps of smoker from smoker put ribs on smoker, turn to medium, close lid and turn oven onto 35o.
3. Smoke ribs for about 25-30 minutes.
4. After ribs have finished smoking take out a baking sheet and wrap with aluminum foil. Sprinkle ribs with a little more rub (because that shit is good and you want a nice crust/bark) put in oven until a toothpick is easily inserted into meat of ribs or when you pick up ribs with tongs the bark starts to break in middle.