Barbecue Baby Back Ribs in the Slow Cooker


Don’t forget to sign up for the Gooseberry Patch giveaway.  Comment HERE on this post to be entered.  Giveaway ends on Thursday!

I know ~ we have a great smoker so why did I put the ribs in my slow cooker?  It was cold and Mr. Meat Eater will only smoke ribs that have a rub on them that is too spicy for me.  And I like them saucey.  So I searched around for a recipe that would meet my criteria and found one on the Betty Crocker site with the one review I was looking for ~ the meat stays on the ribs.  I really don’t like it when the meat falls off the ribs.  Must be the cave woman in me.

Now, you can easily make your own barbecue sauce to use but in the spirit of laziness, I used Sweet Baby Rays which is my favorite.  I used the plain old barbecue sauce.  You will need about 2 or 2 1/2 cups of sauce.

Crockpot Ribs

Barbecue Baby Back Ribs in the Slow Cooker

Barbecue sauce ~ homemade or store bought
4 lb pork baby back ribs, cut into 3 rib sections

Spray a 5 to 6 quart slow cooker with cooking spray. Sprinkle ribs with salt and pepper and place in slow cooker. Pour about 1 1/2 to 2 cups sauce over the ribs.

Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-3 1/2 hours or until tender. I cooked mine on LOW for about 3 hours and then upped it to HIGH for another 3-4 hours. My slow cooker does not get really hot so you will have to adjust for your particular slow cooker. Make sure the pork is completely cooked before removing from slow cooker.

Remove from slow cooker and serve with extra barbecue sauce.

Makes 6-8 servings or 3-4 if you are serving Mr. Meat Eater.

Happy Cooking!

My signature

Bourbon and Beer BBQ Chicken Sliders


Whew!  I’m finally back!  The wedding went off without a hitch but I have been under the weather since.  I have no idea what is the matter but I haven’t cooked anything in awhile.

Here is my beautiful daughter at the reception:

We had a wonderful time but I’d be lying if I didn’t say I was happy I don’t have to think about it anymore!  And, yes, her dress has pockets in it 🙂  I’ll post more pictures as I go though them and when we get the pictures from the photographer.

This recipe is perfect for father’s day.  Mr. Meat Eater loved them and I took a couple of bites and they were very good.  I’m just not eating much these days.  They are super easy to make and would be perfect for a party. I got the recipe in my email from Betty Crocker.

Bourbon and Beer BBQ Chicken Sliders

1 cup barbecue sauce
1 1/2 cups beer ~ use whatever you have
2 tbsps bourbon
1 tsp seasoned salt
1 tsp garlic-pepper blend
1/2 tsp ground mustard
1 to 2 tsps Buffalo Wing sauce

1 deli chicken, skin and bones removed and chicken shredded
12 slider buns

In a 2 quart saucepan, heat all the sauce ingredients over medium heat to boiling, stirring often. Reduce the heat to medium-low and let simmer for 20 minutes, stirring occasionally to prevent sticking and burning.

Place shredded chicken in a microwave safe bowl and heat for 1 to 2 minutes. When chicken in warmed, add it to the sauce and let simmer for a few minutes, stirring to coat the chicken.

Place about 1/3 cup on the bottom roll of the slicer rolls and top with the top bun.

Makes 12 sandwiches.

Happy Cooking!

A New Gooseberry Patch Cookbook Giveaway Begins Today!!!!



I am sorry that I have been MIA but I have been sick, sick, sick!  Thanks to Mr. Meat Eater who brought home this lovely illness from one of his business trips, I, of course, was much sicker than he was.   I *think* I am finally starting to turn the corner!!! One thing I did do was figure out how to add a print/pdf button and a Pinterest button to each post so I won’t be using google documents anymore.  The print button will take you to the Print Friendly site where you can choose to print a regular copy or a pdf.

I really have done NO cooking for about a week and a half but started up again yesterday with an easy and delicious recipe from the new Gooseberry Patch cookbook The Christmas Table Cookbook:

The giveaway for this great cookbook will run for 2 weeks until June 5 at midnight.  If you win, I may not be able to get the book in the mail to you until after June 9.  My daughter is getting married that day and I will have a house full of people and dogs and just be generally going out of my mind.

All you have to do to enter is to just leave a comment that you want to win ~ very easy!  I will pick a winner using and announce the winner on June 6 here and on Facebook.

Last night I made oven-barbecued chicken.  I will confess that I have lost the ability to taste anything with this cold but Mr. Meat Eater loved it and ate half the pan.  It was very easy to put together.  I did turn my oven up to 375º so the chicken would brown up a little but otherwise I made it as stated in the recipe.  Mr. Meat Eater said he would like some hot sauce added next time.

Oven Barbecued Chicken
Submitted by Paula Eggleston, Knoxville, TN

2 tbsp butter
1 onion, sliced
1/4 cup water
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
1 cup catsup
1/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper
3 to 3.5 lbs chicken ~ I used legs

In a saucepan, over medium heat, melt butter. Add onion, and cook and stir until the onion is tender.

Add remaining ingredients except for the chicken. Heat to boiling; reduce heat and simmer for 10 minutes, stirring occasionally.

Arrange chicken in 13×9 pan and pour the sauce over the chicken.

Bake, uncovered, at 350º for 1 hour and 15 minutes or until juices run clear and chicken is thoroughly cooked.

Makes 4 servings.

NOTE: The recipe submitter says that this is easily doubled. It’s also easy to make half.

Happy Cooking!

The Neeley’s Barbecued Pork Chops

1 Comment

If you like pork, you have GOT to try these pork chops.  I am NOT a pork lover (except for bacon, of course) but I LOVED these chops.  It does take some time to make the barbecue sauce.  I made the sauce the day before, put the chops in to marinate the next day.  They came out so tender and delicious.  The Neeley’s have a winner here!

The Neeley’s Barbecued Pork Chops

4 center cut pork chops (not thin sliced or the super thick ones)
Neeley’s seasoning, recipe below
Neeley’s barbecue sauce, recipe below

Rub the seasoning into the chops on both sides. Put the chops in a ziplock bag and add two cups of the barbecue sauce. Marinate in the fridge all day. Grill until chops arae cooked through ~ we grill ours for about 30 minutes on medium. If you want more saucy chops, reapply the sauce after cooking and before serving. The sauce recipe makes enough for the marinating and a little extra to apply before eating. The seasoning makes quite a bit so I put the extra in the freezer.

Neeley’s Seasoning

1 cup paprika (two bottles of paprika is a little more than 1 cup ~ I used it all)
3 1/2 tbsps sugar
1/2 tsp onion powder

Mix all ingredients together in a bowl. I put all the extra in a ziplock and put it in the freezer for next time.

Neeley’s Barbecue Sauce

2 cups ketchup
1 cup water
6 tbsps brown sugar
5 tbsps white sugar
1 1/2 tsps black pepper
1 1/2 tsps onion powder
1 1/2 tsps dry mustard
1 1/2 tsps paprika
1/2 of a fresh lemon, juiced
1 tsp Worcestershire sauce
1/2 cup apple cider vinegar
1 tsp light corn syrup

Combine all ingredients in a saucepan and bring to a boil over high heat, stirring to prevent sticking. After sauce comes to a boil, reduce heat to low and let it simmer, uncovered, for at least two hours.

Makes 4 pork chops.

Happy Cooking!

Barbecue Chicken Wraps

1 Comment

A super easy recipe!  I almost always have all these ingredients on hand so it’s easy to make anytime.  I don’t see why you couldn’t use leftover barbecue chicken instead of fresh chicken.  All you’s have to do is shred it and warm it up and then mix with the cooked peppers and onions.  Easy peasey!

Barbecue Chicken Wraps

1/2 lb boneless, skinless chicken breast, cubed
1 cup julienned green pepper
1 cup chopped onion
2 tbsps canola oil
1/2 cup barbecue sauce
1 1/2 cups taco or Mexican cheese
4 (10 inch) flour tortillas, warmed
Sour cream, shredded lettuce, chopped tomatoes, optional

Heat 2 tbsps oil in a large skillet and cook the chicken, green peppers and onion until the chicken is cooked through and no pink remains. Stir in the barbecue sauce, bring to a boil. Reduce the heat and simmer for 1 to 2 minutes until the sauce is heated through.

Lay out one warm tortilla. Sprinkle cheese down one side. Top with some of the chicken mixture and any of the optional ingredients. Roll up and cut in half.

Makes 4 wraps.

Happy Cooking!

Crockpot Barbecue Ribs


There really is something sacrilegious about making ribs in a crockpot but if you’re like me and can’t make good ribs on the grill, this works!  I’ve seen this recipe on the internet for a long, long time and finally decided to try it.  It was simple and so very good.  You’d swear they were made on the grill ~ well, except for the falling off the bone part.  Give them a try!

Crockpot Ribs

Crockpot Barbecue Ribs

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 tsp salt
1/2 tsp pepper
3 tbsps liquid smoke
2 garlic cloves, minced
1 medium onion, sliced
1/2 cup cola (not diet)
1 1/2 cups barbecue sauce (I used a whole bottle of Sweet Baby Ray’s ~ I like my ribs saucy!)

Remove inner skin from ribs.

Mix brown sugar, salt, pepper, liquid smoke and garlic;  rub mixture into ribs. Cut into 4-inch pieces. Layer ribs and onion in crockpot. Pour cola over ribs.

Cover and cook on LOW for 8 to 9 hours. Remove ribs from crockpot. Discard liquid in crockpot.

Return ribs to crockpot and pour barbecue sauce over the ribs. Be sure that each rib is covered with sauce. Cook on LOW for 1 more hour.

Makes 4 servings.

Happy Cooking!

My Signature

Barbecued Pecans

1 Comment

I’ve been looking at this recipe for a year or two trying to imagine what barbecued pecans would taste like.   The price of pecans really had more to do with me not trying it.  What if I hated them and wasted all those pecans?  I made them.  They are addictive!

Now, they are not spicy but they are very flavorful.  If you want them spicier, just add more hot sauce or vice versa.

They would make great gifts!

Barbecued Pecans

Barbecued Pecans

2 tbsps butter, melted
1/4 cup Worcestershire sauce
1 tbsp ketchup
1 tsp hot sauce (use more or less depending on how hot you want them)
4 cups pecans halves
salt to taste

Combine butter, Worcestershire, ketchup and hot pepper sauce and pour over pecans. Stir gently until pecans are coated.

Spread on a cookie sheet that has been covered with parchment paper.

Bake at 300º for 30 minutes, stirring at regular intervals to prevent any burning.

After baking, immediately spread on paper towels to cool; sprinkle generously with salt while still hot so the salt will stick.

Cool and store in an airtight container.

Makes 4 cups

Happy Cooking!

My Signature

Grilling Season!

Leave a comment

Next weekend marks the beginning of grilling season but if you are like me, you grill all year long.  Here are a few recipes that I’ve already posted for the grill:

Beer Burgers

Cheese-Stuffed Chipotle Burgers

Blue Cheese Burgers

Tex-Mex Burgers

Beer Burgers with Beer Braised Onions

Caramelized Onion Burgers

Grilled Lemon Chicken (one of our favorites!)

Grilled Jalapeno Poppers

Asian Flank Steak

Hot off the Grill Potatoes

Grilled Chicken Wings

Grilled Cheesey Mushroom Bread

Rotisserie Chicken on the Grill

More grilling recipes can be found under the Barbecue category and the Grilling category .  This Memorial Day weekend we’ll be smoking a brisket, grilling chicken, ribs, and burgers.

What will you be grilling?

Happy Grilling!

My Signature

Beer Burgers


Since the weather has been very hot (90s) but not humid (yay!), we have been using the grill quite a bit.  This recipe for beer burgers is different than my other recipe for beer burger with beer braised onions .  The flavor in these burgers is great.  You can make them into cheeseburgers or not and add whatever toppings you like.


Beer Burgers

1 1/2 lbs ground beef (I use 80% for burgers for the best taste)
1 small onion, chopped
1/4 cup beer
1 tbsp Worcestershire sauce
1 tsp salt
1/4 tsp pepper
2 cloves of garlic, minced

In a large bowl, mix all ingredients and shape into 6 patties ~ don’t overmix the meat and remember to make an indentation in the top if the burger to eliminate that burger bump.

Grill burgers until they are done to your preference. Toast your burger buns on the grill if desired.

Makes 6 burgers.

Happy Cooking!


Cheese Stuffed Chipotle Burgers


These are SPICY!  I am not a fan of eating something that makes my mouth burn BUT I loved these.  I love chipotles and they really give the burgers tons of flavors.  Since this is a huge burger, you really need only one per person ~ in fact, I ate about half and was full.  If you like spice, give them a try!


Cheese Stuffed Chipotle Burgers

1 (7 ounce) can chipotles in adobo sauce, undrained
2 lbs ground beef
2 tsps steak seasoning
1/2 (10 ounce) pkg Cheddar cheese (I used the cheese that already comes cut into small pieces ~ Cracker Barrel, I think)
4 burger buns

Empty can of chipotles into a small food chopper or processor or blender and process until smooth.

Combine 4 tsps of the chipotle puree, ground beef and steak seasoning in a large bowl until combined. Do not over mix or your burgers will be tough. Shape mixture into 8 patties, roughly the same size. Place 1 slice of cheese on 4 patties. Place a patty on top of each slice of cheese and press edges to seal. Chill for 30 minutes or so.

Make an indent in the top burger with your thumb so you won’t get that burger bump.  Grill until cooked to your desired degree of doneness.

Serve on buns with your favorite toppings.

Makes 4 burgers.

Happy Cooking!