Recipes

Lip Smackin', Booty Grabbin' Ribs

Wednesday, 21 October 2009 20:37 Written by Ribmaster Teer

(0 votes)

Ingredients
•    Two bags of brown sugar
•    BBQ seasoning
•    Dry onions
•    Meat tenderizer
•    Your own blend of spices if you want to add something hot.
•    Four racks of ribs

Mix the above seasons together with the brown sugar. Don't use the whole can of each spice; add it to fit your taste. After mixing take and rub on the ribs. You should have a lot of rub left over. Let your ribs sit at room temperature for 30 minutes. Put them in the oven covered at 315-320 degrees. Every hour sprinkle more of the rub onto the ribs. Do this for first 3-4 hours then let them cook for a total of 6-7 hours. The key is low heat, and slow cooking!! When finished in the oven, throw them on the grill if you want to caramelize some of the wet rub. Enjoy!

Turkey Chili

Sunday, 06 September 2009 23:37 Written by Lance Konig

(1 vote)

Ingrediants

2 Tablespoons Olive Oil (to Coat Pan)
1 Medium Onion, Small Dice
1 Red Bell Pepper, Small Dice
2 Stalks Celery, Small Dice
4 Cloves Garlic, Minced
3 Ancho Peppers, Soaked In Boiling Water, Then Chopped (remove Seeds For Less Heat)
1 teaspoon Cumin
1 teaspoon Coriander
2 Tablespoons Chili Powder
½ Tablespoons Cayenne (more Or Less Depending On Desired Heat)
1-? pound Ground Turkey (that's What The Container Of Shady Brook Farms Ground Turkey Was - A Little More Or A Little Less Is Fine)
2 cans Great Northern Beans, 14 Oz
1 can Garbanzo Beans, 14 Oz
½ cups Corn, Fresh If Possible, Frozen If Not
1 can Diced Tomatoes, 14 Oz
1 carton Chicken Stock; 32 0z.
½ cups TVP (textured Vegetable Protein) Or Barley, OPTIONAL
¼ cups Fresh Cilantro, Chopped
Salt And Pepper (to Taste)
Various Garnishes; Shredded Cheese, Sliced Scallions, Sour Cream, Salsa, Etc.

Preparation Instructions

In a large pot, heat oil over medium heat. Sweat onion, pepper, and celery with about 1 tsp of salt until translucent, about 10 minutes.
Add garlic and Ancho peppers and cook for an additional 2 or 3 minutes.
Add spices and stir to evenly distribute in the pot.
Break ground turkey into bit sized pieces and add to pot. Cook until no longer pink, about 8-10 minutes.
Drain and rinse beans, and add to pot along with corn, tomatoes, and chicken stock.
Bring to a boil, then reduce heat to low and simmer uncoved until childi recheases desired thickness. Add TVP or barley to thicken if desired.
Stir in fresh cilantro, and adjust salt and pepper to taste. Serve with optional garnishes.

Prep Time: 20 Minutes

Cook Time: 1 Hour

Cheese-burger Dip

Sunday, 06 September 2009 21:15 Written by Jason Cavey

(1 vote)

Flip the burgers off the grill and into a hot dip for your Tailgating Party.

Ingredients

4 tablespoons cornstarch
3 lbs. sharp cheddar cheese, shredded
3 cups beer
3 tablespoons unsalted butter
1/2 lb. cooked, crumbled ground meat
1/2 Cup chopped tomatoes

Steps

Toss cornstarch with cheese until coated.
Combine beer and butter in medium saucepan and bring to a boil over low heat. Add a handful of cheese into the boiling beer and stir until cheese is melted. Continue adding cheese by the handful, stirring constantly, over low heat until cheese becomes creamy, about 5 minutes. Stir in cooked meat and tomatoes and remove from heat.
Transfer the cheese mixture into a fondue pot and cover for transport to the tailgate site. Warm the dip with a tailgate-safe heating source under your fondue pot and serve with bread or tortilla chips as dipping items.Makes about 4 cups