My two older kids are coming home from college this weekend so I'm Cooking!

[j p frog]

decided to do some ribs in the smoker, fried lightly breaded okra and salad for supper. Then tomorrow some of my special 3 meat sweet/hot chili(recipe below). Also did up some angus burgers for grab and growl. Will be doing some cornbread for eating with the chili. I will post pix of what is done so far and then more later.

First....the recipe for my winning 3 meat sweet/hot(4 alarm) chili

1-1/4# of chicken breast/pork/beef(all three...total of 3-3.5# of meat)
medium yellow onion..chopped
(2) 16 oz cans chicken broth
(2) cans rotel hot
(2) cans rotel mild(or the new ones with lime)
(1) can chopped tomato
(1) can white beans
(1) can black beans
(3) TBSP chili powder
(1) TBSP cayenne pepper
(1) tsp each of onion and garlic salt
10-20 squirts of tobasco sauce
1/4-1/2 cup of splenda sweetener(I use this as I am diabetic..can use sugar if you prefer)

brown the meats(chopped to bite size) with the onion
add meat to crock pot along with all the above and cook for 5-6 hours...half of time on high..then down to med/low.

you can add more spice to make it hotter...if too hot..then add a bit more splenda/sugar.... this chili fools you...starts out sweet...then WHAM...the heat gets you!

http://img395.imageshack.us/img395/6781/choppedonionsnh6.jpg (http://imageshack.us)

http://img247.imageshack.us/img247/1438/threemeatbs3.jpg (http://imageshack.us)

http://img247.imageshack.us/img247/3291/threemeatnonionspx8.jpg (http://imageshack.us)

http://img395.imageshack.us/img395/8947/threemeatwithsugartu2.jpg (http://imageshack.us)

now all tucked into the crock pots to simmer...stir occasionally and taste it often to make sure it is hot and sweet enough for you!


http://img525.imageshack.us/img525/6873/chiliincrocksgr8.jpg (http://imageshack.us)

burgers on the grill and cooling on plate to then go in the fridge. Will nuke them later when the kids want something quick.

http://img247.imageshack.us/img247/9545/burgersongrillax9.jpg (http://imageshack.us)

http://img247.imageshack.us/img247/7476/burgersdonemv2.jpg (http://imageshack.us)

ribs in smoker and getting the "treatment"

http://img525.imageshack.us/img525/8935/ribsinsmokeriw2.jpg (http://imageshack.us)

http://img247.imageshack.us/img247/9905/ribssmokinby6.jpg (http://imageshack.us)

will post pix of putting the ribs in the oven wrapped in foil for the finish and also of frying the okra later. Enjoy! I know we will.

[SMXT]

Two questions:

1. Do you need a loan or something? I know A.J.'s going to break your budget this weekend.

B) Where the hell is my invite?

[MsprinM]

If you need help keeping that oldest daughter entertained I can be persuaded to come visit.

Food looks good. I think I am going to have to fire up the grill this weekend.

[j p frog]

Two questions:

1. Do you need a loan or something? I know A.J.'s going to break your budget this weekend.No Loans..but grants accepted!

B) Where the hell is my invite?You have an open invite. When you coming to the lake for a poker game?

[SMXT]

When you coming to the lake for a poker game?


Yeah, yeah, yeah.... I know... so much for coming down this summer.... my money's always good at your game.... blah, blah, blah....

soon.

[j p frog]

after cutting the 2 racks of ribs into single/doubles I put my favorite mix of rubs on them overnight. Then put them in the smoker at 200-225 for 2 1/2hrs. Here is a pix fresh out of the smoker.

http://img353.imageshack.us/img353/9756/freshoutofsmokerrm1.jpg (http://imageshack.us)

then I wrap them up in two pieces/or three in aluminum foil and make sure you wrap them tightly so as to keep the moisture inside the foil.


http://img376.imageshack.us/img376/6738/starttowraple5.jpg (http://imageshack.us)

and then put the wrapped pieces in the oven at 225 for two more hours. This step steams the moisture back into the harder outer layers that were smoked. If you want..you can wrap them and continue the continue the cooking in the smoker...I just prefer to finish them in the oven.

http://img376.imageshack.us/img376/9692/wrappedforovencu1.jpg (http://imageshack.us)

[j p frog]

here is the chili....done and ready for the fridge to warm up later

http://img366.imageshack.us/img366/5267/chilidoneid9.jpg (http://imageshack.us)

here is some okra I picked up at walmart. Not too bad a brand. Let it almost thaw and then put in flour....only a light layer will adhere due to the moisture. Then put it in your fry pan with previously warmed oil. Fry until golden brown and then put in a paper towel lined cake pan and put Natures Seasoning on it liberally. Then put in oven at 200 to keep it warm while you fry more!

http://img266.imageshack.us/img266/8830/okrabagsfv3.jpg (http://imageshack.us)

http://img366.imageshack.us/img366/3054/breadedokrafd2.jpg (http://imageshack.us)

http://img505.imageshack.us/img505/6210/okrafryingdi6.jpg (http://imageshack.us)

http://img505.imageshack.us/img505/6210/okradonezj7.jpg (http://imageshack.us)

take the ribs out of the oven as they are done after about 2-2 1/2 hours additional cooking time wrapped in the oven. When opened they look like this

http://img505.imageshack.us/img505/7088/freshoutofovenribsus3.jpg (http://imageshack.us)

put all ribs in broaster pan with lid and add the drippings and a cup of water. Keep the ribs warming at 190 degrees while you fry the okra

http://img505.imageshack.us/img505/5996/ribsnpanoq5.jpg (http://imageshack.us)

finally...the ribs and okra on the plate. Shortly thereafter......they disappeared.


http://img505.imageshack.us/img505/6770/tonightssupperod0.jpg (http://imageshack.us)

[lifeonmarrs]

looks great, how did the kids like it?

[we3girlsnaguy]

looks great, how did the kids like it?

Welcome to the forum mars... umm... I think I speak for everyone here when I say... I WANT MORE OF YOUR AVATAR! MAKE IT BIGGER! :eek:

[Quads]

I like your method of smoking / then finishing the ribs in the oven.
Curious as to why you cut them prior to cooking?
I've never seen this before.

Explain please.

[j p frog]

I like your method of smoking / then finishing the ribs in the oven.
Curious as to why you cut them prior to cooking?
I've never seen this before.

Explain please.

I don't know if you have ever noticed that when you do a whole rack together..the smoke flavor only gets on two surfaces. I cut them into singles/doubles to get the extra flavor on the sides of the ribs(excluding the bones of course). They also are then in premade portion sizes. Easier to manage when finishing them in the oven also. Just my little twist on a theme.

[Quads]

Where is your rub / sauce recipe?
Posted in my smoker / how to get laid thread?

[j p frog]

I use a couple rubs...one is Cookies(found in the midwest) and the other is a pork/chicken rub I found in walmart. I like to put it on overnight before smoking the ribs. If I use a sauce it is after the meet is cooked and then it is Stubbs spicey. I am not a big fan of mop sauce. Just my preference. I usually use hickory and apple chips for my smoker. The apple smooths out the flavor of the hickory.

[Jiggs]

Less pics of food and more pics of daughters.

[timsta007]

Less pics of food and more pics of daughters.

Yes.