This is how I “egg” roll…

Super Bowl has come and gone.  As always, our friends host such a good party.  Good food, good friends and good times are always had.  My contribution to the endless buffet were these pretty tasty BBQ chicken egg rolls.  I wanted BBQ chicken pizza, but not wanting to make pizza, I figured I would put all the toppings in an egg roll wrapper and low and behold it worked!  And was pretty tasty at that!  Here’s my recipe that makes 24 egg rolls.

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BBQ Chicken Egg Rolls

5 boneless, skinless chicken breast halves

BBQ rub (I use Famous Dave’s Rib and Chicken rub)

Olive oil to coat the chicken

Sweet Baby Ray’s BBQ Sauce (Original)

6 slices of bacon fried and choppedimg_6543

½ red onion diced and caramelized

2-3 green onions chopped

2-3 tablespoons cilantro loosely chopped

1 8oz. bag of Monterey Jack/Colby mix shredded cheese

1 package egg roll wrappers

Oil for frying

Preheat oven to 450 degrees.   Cover chicken breasts with olive oil and sprinkle with BBQ rub on both sides.  Place in glass baking dish and bake for 20 minutes, or until done.  When cool, chop chicken and mix with caramelized onions, bacon, BBQ sauce, green onions and cilantro.

Wrap about two tablespoons of chicken mix and a tablespoon of cheese in an egg roll wrapper according to directions that are included in the package.  Fry in oil until golden brown.  Drain on paper towels.  Serve immediately or re-warm in oven if serving later.   Feel free to serve w/ ranch dressing or onion flavored sour cream.

Enjoy!

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My New Favorite-Sliders!

My new favorite way to make burgers is in slider form.  Out of all the things I slider2can cook, I can’t grill a decent full size hamburger.  I’m paranoid about them not being fully cooked and getting e coli.  One thing I learned when I worked in the food industry is unless you ground your own beef; don’t even chance eating a medium/rare burger.  Not worth it.  On a more up-beat note – sliders are delish and very quick to make.  And I’m all about instant satisfaction – especially when I’m hungry.

Hamburger Sliders

1 – 1 ½ lbs 80-20 ground beef

2-3 tablespoons of Worchester sauce

1 tsp. onion powder

½ tsp. garlic salt (I like Lowry’s California Garlic Salt)

Hawaiian Bread dinner rolls

Topping of your choice i.e. chopped tomato, shredded lettuce, finely sliced sweet onion, sliced mini dills, etc.

Mix ground beef with Worchester sauce, onion powder and garlic salt.  Form into patties that are thin and bigger than the Hawaiian rolls (80-20 beef will shrink).  I used one of those cheap plastic patty forms and made the patty just shy (1/2”) from the edge.

Heat grill on high.  Place patties on grill to sear first side and turn heat down to medium.  Cook 2-3 minutes, flip and cook another 2-3 minutes until juices run clear.  Top with cheese of your liking to melt.

Serve with rolls and toppings.  Enjoy!

Rib Rub Update

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In a previous post of mine (https://brownbits.wordpress.com/2010/07/14/baby-gotz-back-baby-back-ribs-that-is/) I gave the recipe of a rub I use on my ribs.  Since then, I have gotten hooked on a rub seasoning by a local BBQ joint here in MN (that is now a nationwide chain) called Fribrubamous Dave’s.  I use this seasoning along with brown sugar and garlic powder.  Rub on ribs, cover in foil and let them sit over night.   I then proceed with my original way of slow cooking them, then tossing on the grill right before dinner with some BBQ sauce as described in my original post.  Hope you can find this product in your local grocery store – it’s a goodin!  If not, you can order online on this site along with other products they carry –http://www.famousbbq.com/index.html.  Enjoy!

To Grill or Not to Grill?

It’s this time of year where I get a hankerin for BBQ anything.  We recently have had an unusual heat wave here in Minnesota-topping out in the 80s this past weekend.  As nice as the temps were, it was not an ideal day to grill outside with very gusty winds. It was a challenge to keep the grill lit, so I gave up and returned to old faithful – the oven.

Fryers were on sale for 99¢ a pound so I picked one up.  Rubbed it, butterflied it, baked it and smothered it with BBQ sauce.  It was delicious!  Ya wouldn’t of known it wasn’t grilled outside thanks to the smoky rubbed I used.

To butterfly the chicken, remove the back bone and the keel bone.  Tuck the wings behind the body.  Make two small slits in the skin at the base of the thighs and tuck the leg bones through them.  Press the entire chicken down to flatten – and voila – butterflied chicken.

I then used Famous Dave® BBQ Rub liberally all over the chicken. Covered it and let it sit in the fridge for a few hours.  When I was ready to cook it, I let it sit on the counter for about 20 minutes to come to room temp.  I preheated the oven to 425º, placed the chicken on a wire rack over a baking sheet and drizzled with olive oil.  I baked the chicken in the 425º oven for about 40 minutes until it became a really nice golden brown.  I then turned down the oven to 325º and basted it with a BBQ sauce I like (preferably Sweet Baby Ray’s®) about every 15 minutes, continuing to cook for another 40 or until it was done and the sauce was a nice sticky glaze.

Ain’t she perty?  I was sad to cut into her, but man-o-man was she tasty!

Enjoy!

Baby Gotz Back – Baby Back Ribs, that is!

I sho do luvz me some baby back ribs!  I make them often – my daughter being the motivation to do so.  Ribs have been her favorite food since she was 7 months old.  That’s when she got her first teeth. Instead of cutting a first tooth, she got five all at once.  It was New Year’s Eve and we went to a rib joint for dinner.  Irritable with the teething (her, not me), I gave her a rib bone to gnaw on.  From that point forward – she’s coo coo for BBQ!

A simple dry rub of brown sugar, paprika, garlic powder, onion power, dry mustard, salt and pepper makes the base flavor of these ribs outstanding.  I am not a fan of grilling ribs from a raw state.  However, I have found that if you cook them slow and low in the oven first, it is a fool-proof way of getting a “fall-off- the-bone” result every time.

Want to switch it up from these simple flavors? Heat it up with by adding cayenne.  Powdered chipotle gives it a nice smokiness with a kick.  Southwestern is easy – add chili powder and cumin.  Leaning towards an Asian flare – ground ginger is your solution for that.   Almost anything goes – if you like it, then use it.

In my humble opinion, rubs make the ribs – the sauce is an added sumtin, sumtin…

Basic Rub for Two Full Racks of Baby Back Ribs

Mix together:

1/2 cup light brown sugar

2 tbsp. Paprika

1 tbsp. Garlic powder

1 tbsp. Onion Powder

1 tbsp. Dry mustard

Salt

Pepper

The first step to make great pork ribs is to prepare the rack. Rinse off in cold water and remove the membrane from the back if you want. If you don’t, it ain’t no big thang.  Pat the ribs dry w/ a paper towel.

Lay out two sheets of heavy duty, extra-wide aluminum foil. Place a rack on each. 

Sprinkle both sides with the rub mix and rub in.  Wrap each rack tightly w/ the foil, place in fridge and refrigerate 6 hours to overnight.

When you are ready to cook, take the ribs out of the refrigerator and let stand at room temperature for about 20 minutes. Preheat oven to 275 degrees.  Put rib packets on a cookie sheet and place on middle rack of the oven.  Cook 2 ½ – 3 hours.

Remove from oven.  At this point, let them rest for at least 30 minutes. 

When you are ready, pre-heat your grill bringing it up to a medium temp.  Unwrap the rib packets and at this point, cut the racks in half for easier handling.  Place the ribs, bone side down, cover and grill until a nice golden char is on the bone side.  Flip and grill the same way meat side down.  Brush the bone side with the sauce of your choice.  You will flip once more when you notice the meat shrinking up from the bone and there is a nice char on the meat w/o being burnt.  Brush the meat side w/ sauce, cover for just a bit more and remove from grill. 

I usually serve with:

Two Minute Coleslaw

1 bag of coleslaw mix

Bacos®

Crumbled Feta Cheese

Coleslaw dressing i.e. Rudolph’s®, Jimmie’s® or Marzetti’s®

Mix all ingredients and serve.

I hope you find that it is really simple to make ribs and not intimidating at all.  It’s  perfect for a lazy day when you ain’t got nuttin’ to do but sip on a cold beverage and anticipate a great meal. 

Enjoy!