“JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

There is something about grilling that makes everything taste so much better. For example, those zucchinis which only had a light coating of olive oil, coarse salt, and freshly ground pepper. That was it; grilled for only 12 minutes (6 minutes per side) over medium to hot mesquite coals and “WOW!”

So…what about those “JUICY CHUCK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS?”

“A little beef ain’t gonna kill us? and its what the chicken recommends for dinner.” The chicken says “…its the REAL MAN’s or WOMAN’s choice of meat!”

Of course, I wouldn’t follow the chicken’s advice on what to eat; check with your medical advisor for that. I will say that the chicken is right; beef does taste much better than chicken! Then again; its how you prep and cook your food that really makes a difference.

THE RECIPE

In a large bowl combine 1 tablespoon of Balsamic vinegar, 1/4 cup of Pompeian’s Olive Extra Premium Oil (I use a Mediterranean Blend), 2 tablespoons of Worcestershire sauce, 1 tablespoon coarse salt, 1 tablespoon freshly ground pepper, and I used 3 tablespoons of McCormick’s Grill Mates SmokeHouse Maple Seasoning.

Cut the chuck style beef ribs into 2 x 2 inch squares.

Marinade for 20-30 minutes; longer if you have time.

After the marinade, skewer the beef chunks either with wooden or metal skewers. “Caution, the ends of the skewers are sharp!”

AT THE GRILL

Grill over medium hot mesquite coals for 12- 15 minutes turning over during the midpoint of the grilling time.

Enjoy!

“JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 18 beef chunks

Serving Size: 4 ounces

Calories per serving: 310 calories

Fat per serving: 26 grams

“JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

An easy, tasty, and attractive dinner that will impress anyone who gets lucky enough to have a bite out of them!

Ingredients

1 tablespoon Balsamic vinegar
1/4 cup Olive oil
2 tablespoons Worcestershire sauce
1 tablespoon freshly ground pepper
1 tablespoon coarse salt
3 tablespoons McCormick's Grill Mates Smoke House Maple Seasonings
3 strips of chuck style beef ribs (a package)

Instructions

In a large bowl combine all ingredients and mix well.
Cut beef ribs into 2 inch squares and marinade for up to 1 hour (given the time you might have).
Skewer the beef chunks with either wooden or metal skewers.
Grill over medium-hot mesquite coals for 12-15 minutes turning over during the halfway grilling time (for medium to well done) or adjust your grilling time to suite your taste buds.
Serve and enjoy!

Notes

The longer the beef marinades; the better the flavor, so if you have time marinade first then start the fire.

http://www.smokefirespice.com/juicy-chuck-style-beef-ribs-grilled-over-mesquite-coals/

Fish...its what Porky recommends for dinner.

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

February 19, 2014 Kings Reyes Chapa

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

“Fish, shrimp, lobster, and veggies are some of the foods that the doctor ordered and also what Porky the Pig recommends!”

The story behind Porky is that the piggy doesn’t want to be eaten, so he recommends eating seafood; its healthier so you might live a longer life.

So… here are some delicious tangy shrimp with a hint of honey grilled over alder coals. Pretend you don’t see that “JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS” and that was one of many. For the recipe on those check the beef section. As I learn how to do stuff, I will set up a link to directly take you there; until that day comes you can search as for it in the beef section. Updated; 2-19-14. Let’s see if it works… http://www.smokefirespice.com/juicy-chuck-style-beef-ribs-grilled-over-mesquite-coals/

“WOW!” It works! Creating links to my other posts..CHECK!

AS FOR THOSE SHRIMP…

Start off by rinsing them in cold water, behead them, remove the shells, and don’t forget deveining them. Rinse again in cold water.

THE MARINADE

Combine in a large bowl 1/2 teaspoon paprika, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon coarse salt, 3 tablespoons extra virgin olive oil, 1/2 the juice of a tangerine, 1/2 the juice of an orange, and 1/4 cup of Kraft’s Sun Dried Tomato dressing. Mix well and add the shrimp for 1/2-1 hour.

Shrimp-marinading-in-a-tangy-sun-dried-tomato-marinade.

AT THE GRILL

GRILLING-THE-SHRIMP-OVER-THE-ALDER-COALS.

After the coals have ashed over, the grill is ready. Remember that you can add soaked alder wood chips as well to get that rich smoky flavor as well.

Grill the shrimp for 10-12 minutes turning frequently to prevent sticking until the shrimp turns opaque. During this time, bring 1 tablespoon of butter and 1 tablespoon of honey to a low simmer in a small pan that you can use on the grill. In the last 2 minutes of grilling time, lightly coat all sides of shrimp, continue grilling for a couple of minutes and remove from heat.

Enjoy! “Don’t forget to share with your “SWEETHEART or SWEETHEARTS!”

by Kings Reyes Chapa Jr.

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

Rating: 51

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 52 minutes

Yield: 40 shrimp

Serving Size: 10 shrimp

Calories per serving: 60 calories per serving or 6 calories per shrimp

Fat per serving: 0.1 grams per shrimp

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

These tangy shrimp with a hint of honey grilled over alder coals is sure to please any "Honey".

Ingredients

1/2 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon paprika
3 tablespoons extra virgin olive oil
1/2 the juice of a tangerine
1/2 the juice of a orange
1/4 cup Kraft's Sun Dried Tomato Dressing
30-40 medium size shrimp
For the glaze;
1 tablespoon honey
2 tablespoons butter

Instructions

Rinse shrimp in cold running water, behead them, remove the shells, and devein them. Rinse in cold running water and pat dry.
Combine all the ingredients and mix well.
Add shrimp and coat all sides; let stand for 1/2-1 hour.
Grill in direct medium-high heat over alder coals for 10-12 minutes or until the shrimp are opaque turning frequently to prevent sticking to the grill.
During this time combine 1 tablespoon of butter and 1 tablespoon of honey in a small grilling pan and bring to a simmer.
In the last 2 minutes of grilling time, brush the shrimp evenly with the glaze; turning shrimp frequently to prevent sticking.
Enjoy!

Notes

Bring all that you might need to the grilling area before the shrimp touches the grill.

http://www.smokefirespice.com/tangy-shrimp-with-a-hint-of-honey-grilled-over-alder-coals/

Chicken...its what the chicken of the sea recommends for dinner.

“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”

February 16, 2014 Kings Reyes Chapa

“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”

These fellows were supposed to be the main course, but they quickly disappeared as they came off the grill. So…they just ended up been a snack type of thing to a “MAN-EATER”; and the worst part was that the man-eater is the “CHEF” of the house. “Yikes! The chef ate most of them!”

Luckily I had a contingency plan, just in case there wasn’t enough food at the dinner table. I had also grilled chicken breasts that became the main course for that evening and the chicken wings and drummettes ended up being appetizers.

Never the less, here are those deliciously sweet and tasty chicken wings and drummettes with a hint of orange.

THE RECIPE

I started out setting up the barbecue grill and lighting up the coals. During the time the coals ashed over, I had rinsed the chicken wings and drummettes in cool running water and patted them dry. In a large bowl combine 3 tablespoons of extra virgin olive oil, 1 tablespoon of orange zest, the juice of 1 medium to regular size orange, 1/2 teaspoon of freshly grounded pepper, 1/2 teaspoon coarse salt, 1/2 teaspoon of paprika, 1/2 teaspoon of Cheyenne pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of cinnamon. Mix well and add chicken wings and drummettes to marinade while the coals ash over (10-20 minutes).

TO THE GRILL

Grill the chicken wings and drummettes over medium to hot coals or direct heat for 15-20 minutes or until the juices run clear when poked at the meatiest part and turning over at least 3 times during the cooking time.

Unless you are running solo…resist the temptation of eating all of them by yourself.

“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 18

Serving Size: 1 piece

Calories per serving: 80 calories

Fat per serving: 4.50 grams

“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”

These sweet and tasty chicken wings and drummettes with a hint of orange are as sure as gone like the wind!

Ingredients

A combination of chicken wings and drummettes; 6 person.
The juice of 1 orange.
1 tablespoon orange zest.
3 tablespoons of extra virgin olive oil.
1/2 teaspoon freshly grounded pepper
1/2 teaspoon Cheyenne pepper
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon coarse salt

Instructions

Rinse chicken in cool running water and pat dry.
Combine ingredients in a large bowl, mix well, and add chicken to marinade 15-20 minutes making sure to coat all the sides of the chicken. For a tastier chicken marinade longer; up to 3-7 hours in the refrigerator.
Grill over medium to hot coals for 15-20 minutes or until juices run clear at the meatiest part. I recommend turning them over every 4-5 minutes until done.
Serve hot off the grill with your favorite drinks and sides. Enjoy!

Notes

For a stronger taste marinade longer in the refrigerator.

http://www.smokefirespice.com/sweet-and-tasty-chicken-wings-and-drummettes-with-a-hint-of-orange/

Chicken...its what the chicken of the sea recommends for dinner.

“SWEET-TENDER-JUICY CHICKEN THIGHS, CORN, BUSH’S BAKED BEANS, AND SAUSAGE.”

February 13, 2014 Kings Reyes Chapa

“SWEET-JUICY-TENDER-CHICKEN-THIGHS-CORN-BUSH’S-BAKED-BEANS-AND-SAUSAGE”

Yeah, the stars of this show are the sweet-juicy-tender skinless chicken thighs. I added corn, Bush’s Baked Beans, and a sausage as extras or sides for the family. A really simple and super tasty dish that anyone can prepare that the family or friends will definitely enjoy.

THE GRILLS

KINGSFORD CHARCOAL

I did not use any wood today, I used KINGSFORD Charcoal with Mesquite for the simplicity of things. Works really great, easy to lite, and gives the chicken or any meat a full smoky flavor which just taste totally awesome!

“FLAME ON BABY!”

In today’s grill preparation I used lighter fluid; that is why the flame is so high. I recommend soaking the charcoal only a bit and letting it air dry a couple of minutes before lighting the coals up. PS. do not get to close to the grill while striking the match. Better be safe than sorry.

FOR THE CHICKEN THIGHS

I combined in a large bowl 1 tablespoon of olive oil, with 1/2 teaspoon of fresh ground pepper, 1/2 teaspoon of coarse salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of cinnamon for each chicken thigh. Mixed well and seasoned the chicken thighs by coating both sides. A simple recipe, yet irresistible at the dinner table. Any person that likes eating chicken will be amazed at the great taste of these chicken thighs! That’s all she wrote; to the grill we go!

THE GRILL

Grill the chicken thighs for 15-18 minutes turning over at half time or until the juices run clear over direct medium heat. As for the sausages; do the same not forgetting to turn them over as well.

“SOMETHING IS MISSING HERE!”

No wonder I am 50 pounds overweight! Coming off the grill, anything tastes irresistibly great! Yikes! Been the cook of the house sometimes is not so great for you after all. Well, on the bright side; it is healthier eating grilled food verses fried or breaded foods. “Breaded chicken thighs fried too perfection sounds damn pretty good too…” That’s for a different blog though, after all, what kind of a house chef would I be if all I knew was how to grill? Well, in someone else’s defense, a chef who did not need any frying pans?

“SWEET-TENDER-JUICY CHICKEN THIGHS, CORN, BUSH’S BAKED BEANS, AND SAUSAGE.”

Rating: 51

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 1

Serving Size: 1 chicken thigh

Calories per serving: 67 calories

Fat per serving: 4 grams

“SWEET-TENDER-JUICY CHICKEN THIGHS, CORN, BUSH’S BAKED BEANS, AND SAUSAGE.”

This are really good chicken thighs and when cooked as directed, they will be sweet, tender and juicy that people will definitely come back for more!

Ingredients

boneless-skinless chicken thighs
1/2 teaspoon of freshly ground pepper
1/2 teaspoon of coarse salt
1/2 teaspoon of paprika
1/2 teaspoon of cinnamon
1 tablespoon olive oil

Instructions

Rinse chicken thighs in cool running water and pat dry.
Mix together all ingredients and coat chicken thighs on both sides.
Grill over medium heat for 15-18 minutes or until clear juices show to the surface when poked with a toothpick.
Serve with your favorite side dish and enjoy!

Notes

The ingredients are for 1 chicken thigh, so adjust appropriately for the number of thighs you are gonna grill.

http://www.smokefirespice.com/sweet-tender-juicy-chicken-thighs-corn-bushs-baked-beans-and-sausage/

Beef...Its what the Chicken recommends for dinner.

“FAJITA BEEF STEAKS GRILLED OVER A MESQUITE FIRE”

February 11, 2014 Kings Reyes Chapa

“FAJITA BEEF STEAKS GRILLED OVER A MESQUITE FIRE”

“Wow..there is a cow in the grill Pedro!” Or Bob? Or just fill in the blanks. Anyways, there was chicken and sausages also to the lunch for that day. We must have done something really good at work to deserve these small feast! The fajitas came seasoned from the meat market were we bought this. Pretty cool, all we had to do is light up the fire in the pit; which belongs to a friend from work and grill the beef fajitas. We used mesquite wood charcoal which our store sells and to my surprise turned out to be real good to grill meats over.

FOR LUNCH OR DINNER

There are many ways to season fajitas and make them come out great tasting. One of my many favorites for fajitas is to fillet a slab in two and marinading them for an hour in a clamato marinade. Clamato is a juice normally used to make mixed drinks or cocktails and has an intense flavor. Seasoned with a mixture of celery, onions, tomatoes, onions, and spices; by itself taste great. I normally add a tablespoon of coarse salt and of fresh ground pepper as well.

THE GRILL

After the hour of marinading, I grill for 8-10 minutes in direct heat turning over after 4-8 minutes. Slice them up to taco size and enjoy. Remember to slice against the grain or to cross cut so the fajitas will not be chewy.

“FAJITAS STEAKS GRILLED OVER A MESQUITE FIRE”

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 3

Serving Size: 5 ounces

Calories per serving: 260 calories

Fat per serving: 12 grams

“FAJITAS STEAKS GRILLED OVER A MESQUITE FIRE”

This is a super easy meal to prepare and tastes really delicious by itself or in tacos.

Ingredients

1 slab of beef fajitas 16 ounces
1 bottle of Clamato juice
1 tablespoon of coarse salt
1 tablespoon of fresh ground pepper

Instructions

Fillet the beef fajita slab in two; lengthwise
Combine ingredients, mix, and marinade fajitas in a shallow pan or Ziploc bag. Marinade for 1 hour.
Discard marinade and grill fajitas for 8-10 minutes in direct heat turning over at the halfway time.
Remove fajitas and slice to size cutting against the grain and not going with it.
Serve with your favorite sides and beverages.

http://www.smokefirespice.com/fajita-beef-steaks-grilled-over-a-mesquite-fire/

Uncategorized

“DEATH OF THE FAMOUS RIB-EYE STEAK!”

February 9, 2014 Kings Reyes Chapa

“DEATH BY RIB-EYE STEAK…OR DEATH OF THE FAMOUS RIB-EYE STEAK?”

I think we all like the latter instead of the first statement. “Death of the famous rib-eye steak.” On January 27, 2014 after suffering high fevers through the night, I decided to go see my Doctor who I hadn’t seen in the past four or so years. I had been having on and off fevers for close to a month now, so seeing my doctor was in order. To my dismay I had an infection… and a high level of sugar in my blood system, which tests had revealed had been going on for years. While it was not my intentions to post any of this, I thought what better place to share recipes and plans to combat this growing World-Wide problem then this post. Diabetes Mellitus not only affects my FAMILY, my COUNTRY, but many DIFFERENT FAMILIES from DIFFERENT COUNTRIES as well.

RUNS IN THE FAMILY

It was a matter of time for me; my days were numbered, you see Diabetes Mellitus runs high in the family. Of my four brothers two of them have it; one is older and the other is younger than me. My father had it too when he was alive. I had suspected I had it too, but I always felt great; I still do. The doctor put me in a strict diet which included no juicy red meats (rib-eyes, New York Steaks, and the like). So, in the following posts you will see recipes in chicken, fish, and lots of boring vegetables, which with the aid of the magic of grilling and cooking; I will make them more appealing to the stomach. Lot’s of them (recipes) as I strive to succeed in my restricted diet and upcoming battles with DM (Diabetes Mellitus). Besides the diet, I am supposed to exercise for 30 minutes each day, watch what I eat (the diet), and lose weight. Those are my three instructions from my doctor; plus a revisit in one month. I didn’t get any medications this time, which I consider to be a good sign.

WHAT IS DIABETES MELLITUS?

There is tons of information out there on the net; here is a link to the American Diabetes Association. http://www.diabetes.org/ . The ADA has vast information about what Diabetes Mellitus is and how to get help if you need it. In a nutshell I have Type 2 diabetes which means I have too much blood sugar or sugar in my blood. Through exercise, the amount of foods I eat and when I eat them and by losing weight I should be able to better control it.

WHAT NOW?

It is estimated that a staggering 23.6 million Americans have some form of DM, because of this and the fact that now I and some of my family members have DM, I intend to start a separate category in my food blogs. This category will inform people about what recipes they can use and in general; what they can do to help themselves or their loved ones when dealing with Diabetes Mellitus . YOU or WE are not alone as I have mentioned earlier. I look forward to starting this project and from hearing from anyone who has Diabetes and how they are dealing with it. If you have any favorite recipes you would like to share, by all means. While I am still very new to this blogging thing, I am sure to pick up fairly quickly over time or with help.

Chicken...its what the chicken of the sea recommends for dinner.

“Juicy-Tender-Breasts…of Chicken!”

February 9, 2014 Kings Reyes Chapa

“JUICY-TENDER-BREASTS…OF CHICKEN!”

A chicken breast that is oh so juicy and tender; just what the doctor ordered. Cooked so right that when you cut into it, clear juices run out. I am using this perfect chicken breasts for a beautiful salad dressed with a light ranch dressing.

THE COMPLAINING TURKEY

“HEY BUDDY, I THOUGHT THIS WAS AN ALL BEEF SHOW?!”

“It was what the doctor ordered…very little beef, you turkey!” Speaking of; That turkey really got it this past Thanksgiving Day! This was a picture that one of my friends shot over a couple of days ago of a turkey he cooked for Thanksgiving Day. Back to dinner time.

THE HEALTHY DINNER

“JUICY-TENDER-BREASTS-SALAD-IN-LIGHT-RANCH-DRESSING.”

While you can eat this tasty chicken breasts by itself, my daughter suggested to mix it in with a healthy fresh salad. This salad has five chopped strawberries, 1/2 cup chopped carrots, one tomato, two cups of a baby spinach mix, enough leafy lettuce to fill three dinner plates, one chopped apple, 1/2 cup shredded sharp cedar cheese, and its been tossed around in 3 tablespoons of an extra virgin olive oil. “Oh yes…don’t forget the pair of grilled chicken breasts and the light ranch dressing.”

THE MAIN ATTRACTION

Start with watching room temperature chicken breasts in cold running water, pat dry and butterfly them. In a bowl mix 3 tablespoons of light olive oil, grated lemon zest, juice of 1 lemon, 1 tablespoon of coarse salt, 1/2 tablespoon of fresh ground pepper, 1/2 tablespoon of paprika, 1/2 tablespoon of thyme and 1/2 tablespoon of dry parsley flakes.

LEMON ZEST

COMBINE EVERYTHING

Combine everything and give it a stir, let it rest for a minute or two to get the flavors intertwined or mixed in together.

THE CHICKEN

Add chicken breast and coat both sides. That’s it, take to grilling area and grill for 10-15 minutes turning over at the half way point and grill until the juices run clear when poked with a toothpick in the meatiest part of the breast. Make sure the coals have ashed over before you start. I have used direct heat for this piece of butterflied chicken. If your haven’t butterflied your chicken cook under indirect heat. Move the coals over to one side and add more cooking time. Do check for the clear juices when you poke your chicken; it is a sure sign of that the chicken is done. You can also use a meat thermometer and when the internal temperature reaches 170 degrees, its well done, but for juicy-tender chicken breast I recommend the toothpick method. When ready, chop the chicken breast to bite size and mix in with its juices with the salad and serve with your favorite salad dressing. “YUMMY-YUMMY, FOR MY TUMMY!”

“Juicy-Tender-Breasts…of Chicken!”

Rating: 51

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 3

Serving Size: 1

Calories per serving: 123 calories

Fat per serving: 2 grams

“Juicy-Tender-Breasts…of Chicken!”

These juicy tender chicken breasts are a total joy to eat by themselves or in a healthy salad like my family did.

Ingredients

3 tablespoons of light olive oil
The zest of 1 whole lemon
Juice of 1 whole lemon
1 tablespoon coarse salt
1/2 tablespoon of fresh ground pepper
1/2 tablespoon of paprika
1/2 tablespoon of dried thyme
1/2 tablespoon of dried parsley flakes
2 chicken breasts

Instructions

Combine all ingredients except the chicken and let rest to allow all the flavors to come together.
During this time rinse chicken in cold running water and pat dry. Butterfly the chicken.
Combine chicken breasts with the ingredients and coat well on both sides.
Grill chicken breasts under direct heat for 10-15 minutes or until the juices run clear at the meatiest part turning over once at the halfway grilling point.
Remove and chop to bite size chunks.
Add to the salad and use your favorite dressing. Enjoy!

Notes

As usual, the prep time takes the most. Waiting for the charcoal to ash over is a 30+ minute wait, but worth every single minute. When you bite into something you cooked on the grill, its just like "WOW!" P.S. I added small chunks of hickory wood for that extra kick in flavor.

http://www.smokefirespice.com/juicy-tender-breasts-of-chicken/

Uncategorized

“BBQ PIT CLEANING”

February 8, 2014 Kings Reyes Chapa

“BBQ PIT CLEANING”

My little girl suggested I should show what I would normally do before and during my grilling time to show people how I create my master piece dinners, so here it is.

Getting-ready-to-clean-the-barbecue-pit.

I first start of by cleaning the barbecue pit. Normally I would remove the ashes right after a barbecue after it has cooled off. Doing this prevents rust from forming.

Here I removed the grill section to have an easier access to the base of the pit.

I start by removing all loose ashes first and then remove the stubborn ones with a stiff wire brush.

Here I finish off the scrubbing with a finer wire brush that’s shaped better for this type of surface. I then remove the ash container to empty it out and clean it as well.

I have added the grill back and I have crumbled parts of the charcoal bag and put them in the ash holder to serve as a way to light the charcoal instead of using lighter fluid. This process of starting the fire works out very well and only adds 5 minutes to the time as opposed to using charcoal fluid.

Here we are about as ready as ever for take off as we are ever going to be.

We have a fire! The small stick on the top is a broken match stick. Notice how I didn’t clean the grill the last time I barbecued. I leave it dirty on purpose to prevent rust from forming on the grill. I clean it every time I barbecue after the coals have ashed over and the grill is hot with a wire brush and half an onion.

All ashed over and ready for the final stages of prep work. The white circular object on the lower right side of the grill is a hole in the space time continuum….”Oops! Wrong blog!” It is the onion that I will use to wipe down the grill.

Using-an-onion-for-the-final-cleaning-of-the-grill.

Here I am using the half onion for the final cleaning. This also gives a rich aroma to the meats as well and the surrounding air.

Put-the-lid-on.

Here I am ready to bring out the goodies. I will replace the lid and the fire will die down and once the temperature riches 350-450 degrees, its ready. During the time the charcoal was ashing over I have been preparing for our dinner feast.

Here it is. Two chicken breasts, a slab of beef ribs, several sausages, and several winners. I had warmed up corn and Bush’s maple beans as sides…oh yes; and tortillas as well.

These are store bought uncooked tortillas which come out perfect on the grill and it allows me to taste test the goodies to give the dinner the Chef’s stamp of approval. “This final crucial step is the most important in the whole cooking business.” “I love been the cook of the house!”

Pork...its what the Cow recommends for dinner.

“JUST RIGHT BABY…BACK RIBS!”

February 5, 2014 Kings Reyes Chapa

“JUST RIGHT BABY…BACK RIBS!”

Yes baby or that’s right baby! Whichever you like. This slow cooked baby back ribs are just spectacular even without the barbecue sauce! Marinated with a pineapple marinade for just 1 hour and thrown unto the grill with hickory charcoal…and they just melt into your mouth or someone’s who is very lucky! In deed.

FOR THE MARINADE

For the marinade I used 1 cup of pineapple juice, grated enough lemon zest for 2 tablespoons, 2 tablespoons of freshly grounded black pepper, 2 tablespoons of freshly grounded red pepper, 1 tablespoon coarse salt, 1 tablespoon of garlic power and onion powder. I combined everything and poured it unto the baby back ribs in a shallow dish big enough for the ribs to fit flat and marinated them for 1 whole hour turning over after 35-40 minutes. Put the beefy side down first.

AT THE PIT

After cleaning my barbecue grill I added KINGS FORD Hickory Charcoal and lit up the fire. 30 minutes afterwards I added a couple of hickory chunks and shifted the fire over to one side. Then I cleaned the grill itself with my wire brush and finished it of by rubbing the cooking side of the grill with half an onion. I threw the baby back ribs to the side where there was no coals and grilled it for 1 hour. 40 minutes into the grilling time I flipped them over to its meaty side and wrapped them with aluminum foil in the last 10 minutes tuning the meaty side up. That’s all folks! Enjoy as is or rub a little barbecue sauce if you like. Either way, they are super delicious!

“JUST RIGHT BABY…BACK RIBS!”

Rating: 51

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 2

Serving Size: half a slab of baby back ribs

Calories per serving: 490 calories

Fat per serving: 40 grams

“JUST RIGHT BABY…BACK RIBS!”

Super delicious straight off the grill without the added calories of the barbecue sauce! This baby back ribs grilled on hickory coals are really good and tasty!

Ingredients

1 slab baby back ribs
1 cup pineapple juice
2 tablespoons grated lemon zest
2 tablespoons fresh grounded black pepper
2 tablespoons fresh grounded red pepper
1 tablespoon coarse salt
1 tablespoon garlic powder
1 tablespoon onion powder

Instructions

Combine ingredients and marinade baby backs beefy part down for 40 minutes and then turning over for 20 minutes.
Discard marinade and put the baby back ribs in the grill to cook for 1 hour using the indirect cooking method. Cook bones down for 35-40 minutes and turn over beefy side down for 20 minutes. Wrap in aluminium foil in the last 10-15 minutes.
Serve hot off the grill with your favorite beverage and sides. Enjoy!

http://www.smokefirespice.com/just-right-baby-back-ribs/

Pork...its what the Cow recommends for dinner.

“SWEET JESUS PORK RIBS”

February 5, 2014 Kings Reyes Chapa

“SWEET JESUS PORK RIBS”

St. Louis Style Spare Ribs

This St. Louis style spareribs are a real party pleaser! They are super juicy and the meat just falls off the bones! The barbecue sauce is a simple to make and just adds to the rich flavor of the spices and smoke the ribs already has. This type of ribs are cooked over indirect heat with no or little coals underneath for about 1 hour and 10 minutes. 45 minutes with the bones facing down and and the rest on the over side adding barbecue sauce to both sides in the last 15-20 minutes.

Sweet Jesus Sauce

For the sauce I used 1/4 cup of brown sugar, 1/4 cup of thick molasses, 1/2 cup of pineapple juice (can use orange juice also), 1/2 cup ketchup, 2 tablespoons cinnamon powder, 2 tablespoons of red wine vinegar, 1 tablespoon of the following; Cheyenne pepper, freshly ground black pepper, coarse salt, dry mustard, soy sauce, and oregano. Combine all ingredients and simmer for a few minutes stirring occasionally; remove from heat to cool down. What you don’t use you can save in the fridge for later. This sauce goes great not only with pork, but also with chicken.

For the Sweet Jesus Pork Ribs

For the ribs; bring to room temperature and lightly coat with light olive oil. In a bowl combine a tablespoon of the following; Cheyenne pepper, freshly ground pepper, coarse salt, oregano, cinnamon powder, garlic powder, paprika, and 1 tablespoon of grated lemon peel. Mix together and press unto the ribs on both sides. If you have any left over you can save it in a spice shaker for later use.

At the Pit

During this time the charcoal should have ashed over. Shift all charcoal to the sides or to one side (depends on how big your grill is) and put a hickory log next to the coals for that rich smoky flavor. You can also use hickory chunks or a small smoke box with soaked hickory chips. Immediately clean the grill with wire brush and for that little extra step; finish cleaning the grill with half an onion. Add the pork ribs and cook as directed in the first steps.

“SWEET JESUS PORK RIBS”

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 40 minutes

Yield: 2

Serving Size: 1/2 of slab

Calories per serving: 680 calories

Fat per serving: 20 grams

“SWEET JESUS PORK RIBS”

Worth the waiting for this mouth watering-lip smacking-juicy ribs of the 70 minute cook time...don't forget the napkins!

Ingredients

1 slab of St. Louis spareribs
2 tablespoons of light olive oil
1 tablespoon Cheyenne pepper
1 tablespoon fresh ground pepper
1 tablespoon coarse salt
1 tablespoon oregano
1 tablespoon cinnamon powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon of grated lemon zest

Instructions

Lightly coat ribs with the light olive oil.
Combine and mix dry ingredients in a bowl.
Press unto ribs on both sides.
After shifting the coals to one side and adding hickory chunks, put ribs to the opposite of the heat and grill bone down for 45 minutes. Turn over and grill for 25 more minutes adding barbecue sauce to both sides in the last 15-20 minutes of the grilling time.
Serve with your favorite sides and beverage...enjoy.

Notes

Try not to open the lid while cooking unless flipping or putting on the sauce.If your parked those ribs on the opposite end of the fire and chunks of hickory, your ribs will be just fine.

http://www.smokefirespice.com/sweet-jesus-pork-ribs/

This site is about creating flavorful-mouthwatering dishes with smoke, fire, and spice that anyone can create to impress that special someone in your life…or just for yourself!

Smoke, Fire, Spice…I Likes That!

Monthly Archives: February 2014

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“SWEET JESUS PORK RIBS”

This site is about creating flavorful-mouthwatering dishes with smoke, fire, and spice that anyone can create to impress that special someone in your life…or just for yourself!