Butternut Squash Soup Recipe Lower Fat Under an Hour Juicer Required

Yes, you can make butternut squash soup quick and easy and lower fat.

I received an email from Alice in Wisconsin who asked me to post one of my original soup recipes in step-by-step format. I usually do not do that because a lot of photos take longer to load and a lot of people are using their phones and tablets to read my blog. It just so happens, lucky for Alice, this week I'm having some Northern Exposure and decided to cook everything and anything in sight and decided to post this just for her.

East Grand Lake, Danforth, Maine

Being far from civilization I had to get crafty with my recipes and use what we had.  In doing so, I have made the best original Butternut Squash Soup recipe you ever did taste, and did it in a total of 45 minutes.  You are going to need a juicer of sorts and for this recipe I'd like to thank my cousin Orland in Florida for turning me on to my new juicer. When you have a juicer that extracts your food, you get so much more flavor than if you were to blend or use a food processor.

This recipe is lower fat.  Unlike other recipes that use heavy whipping cream and tons of butter, I cut down the calories to make this a low fat alternative.  Here's what you will need to feed four hungry folks with big bowls of soup:

3 Medium sized Butternut Squash
14-16 ounces of low fat msg free chicken broth
1 cup water
3/4 cup half and half or light cream 
3/4 stick of salted butter
1 stalk of celery
3 slices off a large onion
2 teaspoons fresh dill or 1 tablespoon dried dill

Knife, Cutting Board, Juicer, Sautee Pan
Salt and Pepper to taste

There's plenty of great recipes on the web that will tell you to cook the squash or boil it down and these take up to 2 hours.  My recipe took me 45 minutes, and that's with the pictures!

I want to mention I grew these butternut squash in my garden.  I picked them in October and didn't use them until now. So they have been sitting for almost two months. I fully anticipated having to turn them into the compost pile (or birdhouses) but they were still good. They are one of the most resiliant squash species out there. 

Trimming Process: 10-12 minutes on three squash! Not bad!

1.   I slice the bottom off my squash so the squash sits upright on the cutting board. I usually work on the neck separately from the bottom. I trim my squash with a knife taking off only a sliver of the rind. 

2.  There is not much waste on the outside, and leftover bits of rind will show greenish tinge, that you have to trim off.

3. I used this squash just in time. The seeds are in the lower part of the squash, and you can see that this squash is starting to dry. The squash will dry and rot from the seed pod out. This one was okay but had I waited another week or two it may have been a different story.  Cut down straight around your seeded area.

4.  The neck or top part of the squash is 99% usable. IT's easy to peel and slice this up. There are no seeds up here.

5. This is the size chunks you can use. It's going in your juicer, so medium sized is fine. Think of the size of cantaloupe chunks in fruit salad. When you are doing slicing all three squash, you are ready to process.

*Yes, you are going to process raw, uncooked squash!

I use the NutriBullet (by Magic Bullet) which I picked up at Target for $99.

Remember when juicing you have to use liquid, so in this case you are going to use your chicken broth little by little. I make a lot of homemade stock, but in this case the stock would be too jellied to successfully puree the ingredients in the juicer, without adding water, so that's why I'm sticking to broth.

 Juicing Process: 2-5 minutes on three squash! Not bad!

1. Continue juicing your butternut squash slices bit by bit with the chicken stock. You should have enough chicken stock to do all the butternut slices.

2.  Cut your stalk into bits and add your three pieces of onion (three slices) into one of the cups.  You want to juice that up too. Way more flavor.

3.  Empty each cup into your sautee' pan and check for any lumps. Lumps will have to be re-juiced. If you run out of stock, use the water.

Turn your sautee' pan on medium. Add in your butter, dill, water and any leftover chicken broth.  Continue to stir until boiling.

Let it boil for at least 15 minutes, now you are technically cooking the squash. Stir constantly so it does not stick or reduce. TIP:  I used a teflon coated saute' pan. 

If you feel it's reducing too much, add a small amount of water. However, your goal is to reduce it some as you still have to add the cream. Once your 15 minutes is up , reduce heat and let it simmer for 20 more minutes on medium heat.  It is only after this time, (35 total cook minutes) that you will turn the pot off, and let it sit a few minutes while you clean off your counter top. Now, you will slowly fold in your cream.  Note: I do not take the cream straight from the fridge. To prevent breaking, I have my cream in a measuring cup ready on the counter for at least 5-10 minutes prior to using.

RECAP:

Trimming/Cutting/Dicing the Squash - min 10 minutes max 15 minutes
Processing/Juicing/Adding Veggies - min 2 minutes max 5 minutes
Boiling the soup (less the cream) 15 minutes
Reducing the heat and simmering (less the cream)  20 minutes
Turn off the pot, sit for a bit, then mix in the cream and serve!  5 minutes
Total Time: 60 minutes

Satt and Pepper to taste and enjoy. Note: The dill has given the soup a sweet flavor. It's rich thanks to the butter and cream, and the squash is over the top with flavor thanks to being juiced. Itself gives it an overall filling taste. I could only eat one bowl.  It's a quick and easy recipe to impress those who think you can't cook.

I've shared you this thanks to the great peeps over at  Food Pinup. I just joined it and hope to share a lot of my recipes there.  It's a free site where you can share your food pictures, favorite recipes, and ideas. You will see only the best in food photographs! Joining is free and I hope to see you there.  There's one thing I like almost as much as cooking, and that's reading about food!  I think this may just be better than Pinterest for foodies!

Pulled Pork Nachos The Ten Minute Recipe

These Pork nachos we made in about 6 minutes.

We've been so crazy busy lately running here and there, that we've relied on quick and simple dishes for dinner.  One of my favorites to serve quick is pulled pork nachos. I'm going to give you my recipe but nachos are pretty easy so you can variate if you'd like.  The first component of course, is a good smoked pork. 

Damn, that's purdy.

The pork part of is not quick and easy, that's something you smoke low and slow and prepare ahead of time.  Here is a mish mosh of pork shoulder and boneless cushion meat.  It's really all what you like. Some people prefer boston butts, others only use picnic--I really think it's up to you.  To me, some of my top secret spice and mish mosh of wood charcoals and hickory wood,  spritz with some apple juice now and again, and it all comes out tasting pretty damn good.  Lately I like to mix a few different cuts of pork for a great flavor.

The pork takes awhile to smoke on this old pit.

On this particular day it took all day to smoke the pork, so I found something else to do.  I decided it was time to take my old golf cart and spruce it up. Well, there was only so much I could do but a new paint job and some fiberglass putty had it looking nice again.

Better than it was. A little fiberglass and paint and stickers and this 1989 historic baby is looking good.

And of course, the pork was still cooking.  Boy that smells good.  I of course still use the old school smokers and pits, so I'm constantly turning my pork all day long and finding other things to do.

I don't use fancy fire boxes or electronic equipment, it's all old school smoking for me. Hey, to each his own...

So I cut out some pig signs for my wife to paint for the Hogging Up Festival.

The pork was still smoking.  The thing with pork is the longer you smoke it the better. You want it to fall off the bone.

Pork is almost done!

So when it is done and it falls off the bone, I let it cool and tub it like so...

This is a nice mix of shoulder, cushion, and boneless!

This is when you can take a bit and put it in ziploc bags and freeze it for easy meal making later. The regular sandwich size will give you a nice amount to use in nachos or to make two heaping sandwiches for dinner.   The good thing about pork is it freezes really well and thaws nicely too. I sometimes add some apple juice if I really want to sweeten it up on the thaw.

If you do your pork right for pulling, this is how your bones fall out. By the way, this is Hatfield.

This pork is flavorful and requires no sauce. It melts in your mouth and is moist and meaty.  So now, here's  my pork nacho recipe:

 Quick and Easy Pulled Pork Nachos

Ingredients:
Blue Corn Nachos
Three Shredded Cheese Blend 
Jalapenos
Pulled Pork
Sour Cream
Salsa
BBQ Sauce of Choice 
Slotted Spoon


Night Before: 
Thaw one sandwich bag of  previously cooked pork in the fridge the night before.

Day Of: (under 6 minutes prep time)

• Simmer your pulled pork and a small bit of water in a pan. 
•  Meanwhile, add your blue corn nachos in a microwave safe bowl, pile on some shredded cheese and zap for a minute. 
•  Remove the nachos when the cheese is melted and they look warm and toasty. Top with jalapenos and salsa. 
• Transfer the pulled pork with a slotted spoon removing juice onto the nachos and add your BBQ sauce of choice if desired. 
• Top with sour cream and you are good to go.

OPTIONAL: Still hungry? Add fresh cut lettuce, tomatoes and onions for a salad style dinner

Quick,
Easy.
Yummy.

Calling All Foodies!

Hey, do you like taking pictures of your favorite food like I do? Or your favorite places to eat? Why not check out this FoodieFlash-the hottest new app for food lovers! Share pictures of food, drink and your favorite places. Sign up, get free stuff, find out when we launch and make your life more fun! You are invited right here.  

You may also enjoy my other posts on Pork.

Such as:
Alston Bridges BBQ North Carolina
Liam O'Sullivans Electric Pork Smoking

Pontoon Boat Tequila Lime Chicken Kabobs Recipe

If you can't catch fish, catch some barbecue this old boat is ready for some 'que!

Summertime , Boating and BBQ

Today was the first day I felt like summer is actually on it's way. It's been a long cold winter and for one, I'm tired of it. I can't wait to get out to fairs and festivals and grill up some barbecue, and of course check out all the sights that summer has to offer.  You get the picture...

Just sayin' I love summertime.

I was wondering if my wife would go for me converting my pontoon boat into a mobile barbecue unit. I don't catch much fish on the lake anyways--gosh knows I try but I come back with sunburn and the only thing I caught was a beer buzz. The Bologna and PBJ's suck when you are out there all day, mushy from the ice in the cooler.  I'm starting to think there's no fish in East Grand Lake.   Being there's also no barbecue joints up there in Maine, on the Canadian border, I figure I may as well grill it up on the boat and as I pass my neighbors drop them off some tasty barbecue.

Recipe for the Boat

I'm going to start with some chicken breast and let you know how it goes.  While I'm threading the worms on the hook my pit crew will be chopping up some veggies for kabobs. Here's a recipe for your boat and something you can cook on a tiny small grill.

Summer Grilling Recipe - Pontoon Tequila Lime Chicken Kabobs

The night before: Cube and marinate 4 medium sized chicken breasts in a mixture of 1-2 fresh squeezed lime juice, two springs of fresh chopped dill, and lite Italian dressing. Bag it up for the boat.  

You will also need an old ketchup or squeeze bottled filled with a mix of glaze.
This glaze will be:
1/2 bottle Lite Italian Dressing
4 sprigs of chopped dill including stalks
1 small jar of pepper jelly
4 teaspoons sugar
Juice of 2 limes. 



Take with you: 
APack of Kabob sticks preferably soaked in water the night before to avoid splinters
1 Large Red Pepper
1 Yellow or Orange Pepper
1 Green Pepper

1 Large Onion
1 Red Onion
2 Limes
Your Squeeze Bottle of Glaze

Pack of Cherry Tomatoes
Cutting Board
Plates
Knife
Plastic Tub or use old cooler for dirty dishes
Food grade gloves.

1. Cut the veggies into square or triangular pieces less the tomatoes and limes (these are for last.) Make piles of veggies and make sure you have gloves on. Layer your kabobs with colorful veggies and cubes of chicken. Each kabob should hold at least 5 pieces of chicken.

2. Grill them turning often until the chicken is 85% done, at which time you will add your end cap tomatoes and grill further making sure you don't turn too much at this point as they will fall off.. 

3. Garnish with the glaze squired in zig-zag shape over the kabob and serve with a quarter lime for extra juicing.


Need a Boat? 

If you don't have a boat why don't you rent one?  I know a great site out there that connects boat owners with renters. This is great not only for the owner to rent their boats, but the renters to find a great boat for a day. There's a ton of pontoons on there. Temptoy is the place, and maybe you'll see my boat on there soon if I can't get a weekend off to go on vacation!

What Is Hanger Steak Butcher's Best Kept Secret @linecook knows

This is a photo of Hanger Steak Dinner, from LineCook on Instagram. 
Found it from  @linecook on Twitter

Ah.... the Hanger Steak 

Who out there is family with hanger steak? It may be something you have never heard of and rightfully so, since there are reportedly only two steaks in any given steer that can be labeled as "hanger steaks" and that's if you can find them anywhere near you. 

What is it?

According to Hoofty Primal, "It's the best kept secret of butchers for centuries. The hanger steak comes from the skirt or plate of the steer, which is located just forward of the flank. "  Wikipedia refers to it as "hanging from the diaphragm of the steer."  Thus, the name, hanger steak.

Why is it so hard to find?

My wife has never found a hanger steak in Giant or any other grocery store and we had a bet that such a steak existed (she lost.) According to Wikipedia some butchers prefer to keep this cut of meat for themselves.

Now my pals in South Texas will know exactly what this is--it's labeled as a hanger steak and they are widely used in Mexican dishes like fajitas.

The problem is, hanger steak was not really popular at first, and reportedly "separated" so makes you wonder if they basically sold them as skirt steaks. Have you ever bought a skirt steak and made fajitas, it's tender and juicy but the next one you prepared the same way was hard and tough? The first steak could have been a cut of skirt that included the hanger steak cut. Don't think you were duped, just consider that a free bonus.

What's more confusing? In Britain they do call the hanger cut a skirt steak.  I can just hear Gordon Ramsey now "The BLEEPING SKIRT STEAK" ....  It was sometimes called a flap steak but that  is technically incorrect. It's not really a flank either.........

Characteristics of the Hanger Steak

Although the skirt steak is very close as in right next door to the hanger steak, the skirt steak is a bit tougher due to more muscles wherein the hanger steak is more lean, juicy, and tender.  Hanger steak is easy to marinate, season, dry rub or trim, and full of flavor.  

Locate One Today

• Ask your local butcher for this cut. 
• Buy it online at Hoofty Primal.
• Go to the Latino district and shop in their butcher section.

Hanger Steak Recipes I Love: 

Hanger Steak Mushrooms and Red Wine Sauce (Bon Appetit)

Pan Grilled Hanger Steak at Epicurious

Rachael Ray Steak Fajitas!

**More about Hoofty Primal:  They specialize in sourcing the best quality meats for people who want a healthy choice. They focus on craftsman based farms who care about the animals, the land, and their customers. An Organic way of raising the animals with GMO-Free food makes for their "Hoofty Seal of Approval."

Underground Cellar Wine Cheese Pork Beef Chicken Steak Recipe for Dinner Satisfaction

Food meals enhanced with good wine and cheese.

Tired of the same old meals? Is grilling become mundane? Are your Steaks and potatoes actually getting pushed back to every other week? I have a solution.  Try enhancing your palette and senses by adding in some wine and cheese with dinner.  Cheese and wine pairing is a great way to change the flavor in your mouth, enhance and titillate your senses, and bring out the hidden flavors of your steak, pork, chicken, veal, fish, or meat.  There are a few tricks involved.

What I Do

I get my bottle of gourmet wine shipped in (see below), select a cut of meat from the butcher, then pick out some great cheese via this great Gourmet Sleuth Wine and Cheese pairing guide and then it's on the dinner menu.  I can only say it's like adding the romance back into your pork tenderloin . Tasting cheese like you never have, and achieving all new heights with your meal. There will be a party of flavors in your mouth.  

No Whining About High Wine Prices : Pay Next to Nothing!

Now, as for wines, you have to try out Underground Cellar .  When's the last time you had a $100 bottle of wine show up at your door for just $20? I'm sure the answer is never.  This is a best kept secret but I'm here to explain. The reasoning here is that fru-fru and prestigious wineries send you their high-end wines to try and get you hooked ..... all you pay is a nominal price ($15-$20 per bottle) and the winery sends you their best stuff! 

Discover the secrets of California's best wineries by going underground,,,, into the Underground Cellar.   You can enter code "IM10" at checkout for free $10 gift card! That's like a free bottle of wine! Hey, anything for my favorite friends. Let me know what you get and oh, you're welcome!

The good part is, it's all about experimenting with different wine and cheese combinations, which is why there are endless possibilities as it comes to meal time. 

Turkey Chicken Recipes Poultry Party Time

Summer's coming and I can smoke up more turkey legs. Check out the bark on that one middle of the pit!

Believe it or not, I miss the hectic summer and biting into a turkey leg that's been grilled over my pit.  So in the winter I eat a lot of turkey and chicken and am on the lookout for good recipes.  Here's two I suggest for you. One is an original and one I found online.

RECIPE ONE:

This soup will warm you up!

Big Fat Daddy's Veggie Chicken or Turkey Soup Recipe w/Doughboy Dumplings

One is my original recipe, and I get a little help from the Doughboy.  For this, you can change it up several ways. You can opt to use leftover turkey, or chicken.  You can also charbroil or grill chicken breasts for this recipe. Experimenting with different poultry meats with give you different flavors but they are all great.

For this you need the following:

2 cups chicken stock (or frozen stock from your last chicken, turkey, etc)
4 stalks of celery diced into large pieces - including the tops!
1/2 large red pepper diced (or do it all up if it's small)
1/3 large white onion diced small
2 carrots diced
1 tablespoon butter
1/4 cup water
1 pack pillsbury crescent rolls *help from the doughboy*
6 cups water
1 lb or more leftover turkey or chicken (cubed or cut or picked)
1 tablespoon ground black pepper
1 teaspoon dill weed
Sea Salt to taste
Saute' pan
Stock Pot
Long Spoon (Silicone works best)

As you can see I left most of my celery chunky.

Step One: Combine 1/4 cup of your stock in a large saute' pan with the celery, pepper, onion, carrots, and butter.  Saute' down until veggies are somewhat cooked and stock is darker in color from the veggies.


Meanwhile:  Start a large stockpot with 6 cups of water, the remeaining 1 3/4 of chicken stock, and chicken or turkey product.   I also add the pepper and dill right before I go to the next step.

This soup looks almost done, you could eat it as is, but it's almost Doughboy time.  See how nicely the veggies look?

Step Two: Once this is hot, transfer your saute' pan into it.  Let everything it simmer for 10 minutes on medium heat. You will want to wait until you see it boiling to add the below crescent rolls.

I ball them up ahead of time, about this size.

Step Three: Doughboy Time!   Ball up your cresent rolls into small balls--about quarter size.  Once you get them all, add to the now-boiling stock pot. At first they will look a bit gooey, but don't worry.   Gooey is good.

Hmmm, a new way of making dumplings or what?

They won't take that long to cook, because your water is boiling and you made them small. You want to Gently turn them with a long spoon, taking care not to burn yourself over the steam.  Depending on the size of your stock pot, you can cut one open with a fork and see if they are all the way cooked. At 95% cooked, turn off your soup and let the pot sit on the stove.

Step Four: Enjoy!

RECIPE TWO:

Believe it or not, Golden Corral Fans online site has a huge array of easy to make recipes, and one I really enjoy cooking is their - Golden Corral Bourbon Street Chicken (recipe) . They have a wider selection of recipes here on Lovely Corral. 

Both the above recipes are easy to make at home, and will keep you wanting more!


Cook on!

updated 3.29.15  

Jalapeno Poppers Recipe Italian Sausage Party

These were grilled on a (shreiking) Propane grill!

Hot and Quick Fixings : Hot Italian Sausage and Jalapeno Poppers

Nothing like getting ready for "the big game'.  For the finger biting kind you need something quick and easy, so your guests can grab something from the buffet and run back to their seats. We went with a big table full of everything from taco salad to Italian Kabobs, (no theme here) but my favorite items today are the Italian Sausage Links in Marinara Sauce and Jalapeno Poppers!

Mike Vecchio on the Grill, only a matter of time before we convert him to hardwood.

Italian Sausage Hot and Juicy

For these we used a propane grill while we put our poppers on low and slow on our hardwood grill. The sausage we grilled to about 90% done, when they went into the kitchen to be dumped into our marinara sauce (which had been heated to hot in the crock pot).

For those wanting classic Italian Sausage on a bun, good for them, because the marinara has grilled peppers and onions also dumped in in it so you are appeasing those who want the bread or don't.  Smoking them first gives a whole new flavor to them, gets out the excess grease, and the crock pot keeps them moist.

Bye Bye Grease Hello Flavor

Jalapeno Poppers on a Grill : You Must Acquire a GOOD Roasting Tray

There are so many great recipes out there for Jalapeno Poppers, you can really learn to love them.  Emeril has some great recipes on line, and my favorite found online was the bacon-wrapped, cheese stuffed jalapeno poppers on the grill.  How can you do this?   Simple.   Go to Mutt Shop Products and get you a good tray--here is the link to the one I recommend, it's on sale  --> JALAPENO ROASTING TRAY!

Pic Courtesy Mutt Shop Products who has the best Jalapeno Roasting Trays on sale here.

You can gut, wash, and fill your peppers ahead of time and put them in this great little tray which will keep them standing up. You can use this on the smoker, (or oven) and slow roast them for a delicious taste. Stuff them with your favorite things. 

My Low Fat Ground Turkey Popper Recipe

Ground turkey (1 lb pre-cooked w/black pepper, cumin, and garlic, then drained of grease prior)
Cool the turkey while you are prepping your peppers (to remove guts and lids)  
Small qty shallots (finely diced) 
Dill
Sliced White & Yellow Cheddar

You can really experiment with tons of different popper recipes and you will be surprised at how "in awe" your guests will be.  Smoking them on the barbie gives them a whole new smokey flavor, you can also experiment the same recipes with different hardwoods and you would be surprised how different they will taste!

Visit Mutt Shop Products , where this tray above is currently on sale at only $14.99 and look like a fru-fru professional at your next party. I love their shop so much I'm going to add them to my sidebar. I love finding out what the next coolest grilling gadget is, so I keep in touch with them and you can too.  My other favorite item?  Their popcorn popper.

Connect with
Mutt Shop Products 
and please show them some love on   Facebook 

The Perfect Baby Back Ribs : Part One

I'm going to show you how to make the perfect baby back ribs.

I'm going to share my recipe for the perfect Baby Back ribs. This is going to be a two part picture instruction series, the second, giving a full meal recipe of my Baby Back Ribs.  You'll have to wait for part two to get the recipe for the sides of Summer Maple Squash, and Angus Mac-n-Cheese.  Yum.   I have to tell you, the key to perfect ribs is cooking them LOW and SLOW.  Sort of why I chose to cook them on my vacation, I'm not in a hurry. I have no where to go.  So let's get started.


Step One:  Marinate the Night Before.

For this project, I cut the ribs into small racks and marinated them overnight in one of those aluminum turkey pans you get in the grocery store. I find they are long and low and can fit a bunch of baby backs in your fridge for overnight marination. Be careful not to puncture it or you will have a bloody mess to say the least.  For this recipe, I marinated with a blend of:

• Dry Rub Seasoning  or throw your own dry spice together. (Make sure to include  Season Salt, Parsley, Garlic Salt, Paprika, Basil)
  
• Thin white onion slices
• Add Crushed Garlic to Suit

 
Step Two:  The Next Day: It's Cooking Time. Get in the Lo-N-Slow Cooking Zone.

Cooking the perfect ribs takes time, so you should get yourself into the mood where you have all the time in the world.

Step Three:  Choosing the Right Grill and Smoking Wood

For this project I am using a vintage Weber full size vintage grill. It's something my wife's family cooked on when she was a child. I think it's circa 1977. Whatever the case, it's in great shape even though it's been sitting outside all these years. For this I am using planked hickory wood. It has been split and dried out. I should add that I spritzed it down with apple juice repeatedly until the juice soaked into the wood and dried.  I also am using some charcoal, but the plank wood will give it a nice flavor. Covered, with hood vent 3/4 open.

Step Four:  Get 'em On.

This is what they look like when they first go on. Note I've cut them into six or eight bones,  my dry rub is spread out and the onions all over.  The plank wood is atop the slow burning charcoal to give a smoke. The key here is that your ribs should cook about five hours. Low and Slow, maybe temping the grill about 225 degrees.  Low and slow. 

Step Five:  Be Patient and Check Often. Flip Occasionally.

You are going to have to have some patience as it will take some time cooking this low and slow to really see things happen. I often temp my grill as this is an older model and I want to make sure I'm at least 225-250 degrees. Don't want any little critters getting in my intestines from undercooked pork !  While these were cooking I fed some ducks, broke out the four wheeler and drank some Natty Boh's.

Step Six:  Refurbishing Your Fire. Plank This.

It is important when cooking for such a long time that you have a way to remove the ribs, and stoke up your fire. If you can see, the planks will sometimes smother out the charcoal if not placed properly.  In addition, the charcoal itself isn't really designed to last a full five hours, so you will have to stir, stoke and add fresh about half way thorough. Oh yeah, love me some ribs.


Step Seven:  The Debate.

Now at this point the ribs are temping well over 165 degrees.  Most people would take 'em off at this point and chow down,  and that is just fine if you want to do this.  If you'll notice the plank wood has well been burnt up into smithereens, and the charcoal is down to only a low heat. 

 If you break into them, you will see the meat is fully cooked, there is a bit of a pink smoke ring around the outside (that's flavor folks!)I like to keep them on a bit longer, until when I touch the with my tongs, they want to fall apart. To me ribs should melt in your mouth and you shouldn't have to pull them apart.  It has been five hours in.  I stoked up the coals and let 'em ride another 20 minutes, but that's just me.

Step Eight: The Lather Up and Throwdown. 

Do I really have to explain this? I smother mine in BBQ sauce right before eating, and throw them down with some great smokin' sides. In Part Two I will show you my actual meal and give you my top secret recipe.   For now I have to go suck some sauce off my fingers.  For this meal, I used Sweet Baby Ray's.  Even though I have my own sauce I use for everything, I still love eating everyone else's. 

GO TO PART TWO


=====================

Menu from Mars Recipes for the Grilling and Cooking Guru

There is magic in those hands...

Imagine our shock when we found someone who loves grilling, cooking, and having fun with their meat as much as we do. What's even better than this, is while he is doing it, he's video taping it for you so you can follow along.   We are of course talking about Andy from Menu from Mars and his super cool recipes!

Andy keeps you smiling and is funny and passionate about cooking and making videos about cooking!

You won't find meals for martians here but instead for humans!  There are great videos from his Menu From Mars  Youtube channel uploaded to his site giving you step by step instructions on how to cook the best ribs, pork, chicken, main dishes,sweets, and all kinds of other recipes.  He is a great entertainer and sometimes you will catch him all dressed up!

Find out why Andy says "Less is More" by clicking on this word ---> Ribs!

Andy has a lot of pride in what he does and his recipes are practical to use in your kitchen. We think he may be the famous someday on the Food Network, and if so, remember us!

If you are up for a real challenge we suggest his homemade barbecue sauce!  Full of ingredients the final product is worth the work and you won't be sorry. Your family and friends will be shocked.  We know you will love his videos as much as we do, and find some funny commercials too!  Please go to his website and check him out!

While you are at it: 
 
Connect with him on Twitter.

Check out Menu from Mars on Facebook!


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