1 cup
ketchup (I used my own homemade chipotle ketchup)
1 can
(28 ounces) crushed tomatoes in their juice
1 bottle
of your favorite beer (I used Fat Tire)
1/4 cup
good-quality bourbon
3 tablespoons
Worcestershire sauce
3/4 cup
apple juice
1/4 cup
molasses
1 - 1 1/4 cups
brown sugar
2 teaspoons
chili powder
juice of 1 lemon 2 teaspoons cayenne pepper (I didn't add any cayenne, since the chipotle ketchup added enough spice; add a little spice, though, if you're using classic ketchup)
1 tablespoon
olive oil
1/2 sweet
yellow onion, diced
1 red
bell pepper, seeded and diced
1 jalapeno
pepper, seeded and diced
1 can
yellow corn, drained
1 1/4 cups
cornmeal
1 1/2 cups
all-purpose flour
1/4 cup
granulated sugar
1 teaspoon
coarse Kosher salt
1/2 teaspoon
black pepper
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/3 cup
skim milk
1 cup
low-fat buttermilk
2 eggs,
lightly beaten
8 tablespoons
(1 stick) unsalted butter, melted and cooled
Jane mentioned she took boneless short ribs, seared them, deglazed with tomato paste, and threw it in the crock pot with a mixture of beef broth, Worcestershire, onion, bay leaf, garlic, and two ingredients which threw me off but at the same time left me intrigued…
Once the butter has melted, take your cornbread batter and carefully pour it in to the skillet…. Place the skilletin to the preheated oven for about five minutes…
Made with the finest kidney and black beans, whole kernel corn, hominy, and red and green peppers, our read southwestern bean salad is a remarkably versatile product
Balmy summer days I would lather myself up with suntan lotion, curl up like a big cat on a chaise lounge and allow the glorious warmth of the summer sun to transform my skin from pale English alabaster to a lovely golden brown
Sprinkle the ribs generously with salt, pepper and the spice mix on all sides. Instead, I pop them in the oven with a dry rub andin foil for two and a half hours and then we finish them on the grill with the sauce
I was amazed at how well the castiron pans worked with the gas having always had an electric stove. I was very excited and it felt like I was campingagain but with all the home comforts
Heat a large ovenproof Dutch oven or castironskillet over medium high heat. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken)
Destined to be a star at your next BBQ (and will make that Sister-in-law green with envy). Tables covered with newspapers and loaded with God's bounty prepared with love andcaring
Dip wad of paper towels in oil and oil grate, holding paper towels withlong-handled tongs. For the chicken, mix salt, black pepper, and cayenne in small bowl
Season each rack of baby back ribs generously on both sides with the “Big Four”—Salt, Pepper, Garlic and Onion Powder or any other seasoning such as a BBQseasoning or seasoning salt
Andsince I’m a bit obsessed with mushrooms these days, well it just made sense. I went overboard with the shallots so if you want a saucier sauce, cut the amount in half
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