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!

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Rib Rub Update

ribs3

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!

One Potato, Two Potato…

I recently returned to Northern NY to visit my parents.  They have been married for 62 years and let me tell you, my Dad has been eating well during those years.  My Mom, Frannie, can take recipes and make them perfection.  In fact, I don’t think she even uses recipes anymore.  Living on a farm for their entire married life, they had access to the best vegetables and meat.  And, boy, was it a meat and potatoes house.  One food my Dad has to have daily is potatoes.  My Mom could creatively cook them any which way giving them unique and wonderful flavors.  My favorite, though, was the simplest – Creamed New Potatoes.  I’m not saying it’s a “healthy” recipe, but it sure is tasty.

Creamed New Potatoes

15-20 new potatoes
1 onion, chopped

2 tbsps. Butter

2  cups half and half

Salt & Pepper

 

Scrape and wash new potatoes. Place in saucepan and cover with cold water and boil until tender. Pour off water immediately or potatoes will mush. While potatoes are boiling, sauté chopped onion in deep skillet until caramelized. Add cooked potatoes to onion and pour in half and half.  Bring to a boil and then lower to a simmer for 15-20 minutes, stirring periodically.  Add salt and pepper to taste.  Sauce will thicken, but if you want it gravy-like, then add a slurry of cornstarch and water to thicken it.

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!