Barbecue Baby Back Ribs in the Slow Cooker

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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
salt
pepper

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!

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Bourbon and Beer BBQ Chicken Sliders

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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

Sauce:
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

Sliders:
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!

The Neeley’s Barbecued Pork Chops

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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

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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!

Fourth of July Cupcakes Rewind

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These are so cute for the fourth!  I posted this recipe last July 4th and thought it was worth a repeat today.

Fourth of July Cupcakes

Fourth of July Cupcakes

18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle

Prepare cake mix according to package directions.

In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.

Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.

Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.

Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.

Frost with vanilla frosting and decorate with sprinkles.

Makes about 18 cupcakes

Happy Cooking!

My Signature

Cheese Stuffed Chipotle Burgers

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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!

chipotle-burgers

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!

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BBQ Beef Sandwiches (Crockpot)

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There are loads of these recipes on the internet but I like this one because you make the barbecue sauce instead of using store bought.  It’s still easy to make.  This would be great for a party, potluck or tailgating.  I usually serve with my easy cole slaw and chips.

BBQ Beef Sandwiches

3 to 4 lb. beef chuck roast
1 1/2 cups ketchup
1 (1 ounce) pkg. onion soup mix
1 tbsp. chili powder
3 tbsps vinegar (I use red wine vinegar)
1 tbsp. Worcestershire sauce
2 tsps. prepared mustard
1/4 tsp. garlic powder
Kaiser rolls
Cheese slices, your choice (I use monterey jack)

Trim fat from beef and place in crockpot.

Stir together all remaining ingredients together ~ except rolls and cheese ~ and pour over meat in crockpot.

Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, or until fork tender.

Skim off fat. Remove meat from crockpot and shred. Return meat to sauce in crockpot.

Spoon about 1/4 cup of meat on bottom of each roll and top with cheese. Place under broiler to melt cheese if desired.

Makes 6-8 sandwiches.

Happy Cooking!

Not Your Ordinary Tacos

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Wow ~ the last day of June already!

We fired up the smoker yesterday and smoked beef to be used for tacos. It turned out really well even though I thought it was too spicy. DH LOVED it ~ unless it makes him sweat, it’s not hot enough. I served with cheese, black bean salsa and fresh watermelon.

Getting ready to start the smoker:

Now we’re smoking!

Spices for the rub:

Finally, after 5 hours, we have TACOS!

Not Your Ordinary Tacos

There is about 5 hours total smoking time with this recipe.

Rub:
2 tbsps paprika
1 tbsp ground black pepper
1 tbsp salt
2 tsps oregano
2 tsps cumin
2 tsps garlic powder

2 lb. boneless shoulder chuck roast

1/4 c. tequila
1/4 c. beef stock
1 tbsp molasses
2 canned chipotle chilies, minced, plus 1 tbsp adobo sauce

Your favorite taco toppings

The night before you plan to smoke the meat, combine all dry rub ingredients, massage roast with the rub, place in a ziplock bag, and refrigerate overnight.

Bring smoker to about 225º to 250º.

Remove beef from refrigerator 45 minutes before smoking and let it sit at room temperature.

Transfer roast to smoker (I covered the grate with aluminum foil). Smoke the meat for 3 hours. Then place the meat on a sheet of heavy-duty aluminum foil with the sides pulled up. Combine the tequila, beef stock, molasses and chipotles and adobo sauce in a small bowl and pour over the roast, being careful not to let it seep out. Close foil tightly and smoke for and additional 2 hours or until the meat is falling apart and easy to shred.

Shred meat and toss with the liquid in the foil. Serve on tortillas with your favorite toppings.

Serves 4 to 6

Here’s what my little guy thought of the whole thing ~ boring!

The recipe for the Black Bean Salsa that I used (and is seen in the picture) can be found on Recipezaar.

Happy Cooking!

Barbecue-y Beef Short Ribs

4 Comments

I tried this recipe for the first time last night and we loved it! The sauce tastes sort of barbecue-y and a little on the sweet side. The sauce gets nice and thick and really coats the ribs well. It’s also super easy to put together (always a plus) and I made half of the meat but all of the sauce. I served it with salad, steamed rice, and steamed green beans. The recipe came form Aloha Days Hula Nights (Junior League of Honolulu).

Ready to go into the oven:

Just out of the oven:

Ready to eat:

Barbecue-y Beef Short Ribs

5 pounds beef short ribs
1/2 cup flour
2 tsps salt
1 tsp black pepper
2 large onions, thinly sliced
3/4 cup ketchup
2 tbsps vinegar (I used white)
2 tbsps Worcestershire sauce
4 tbsps soy sauce
1/2 cup packed brown sugar
3/4 cup water

Heat oven to 350º. Cut ribs into 3 to 5 inch pieces.

Mix flour, salt and pepper in a shallow dish or plate. Roll ribs in seasoned flour and arrange in a roasting pan. Spread onion slices over ribs.

In a bowl, whisk together ketchup, venegar, Worcestershire, soy sauce, sugar, and water. Pour over ribs. Cover with foil and bake for 2 1/2 hours. Remove foil and bake for 30 more minutes.

Serve with sauce.

Serves 6 to 8

Happy Cooking!

BBQ Shrimp and Jumbo Corn Muffins

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After watching Down Home with the Neely’s on Sunday, I decided to post my recipes for BBQ shrimp and corn muffins. Both of these recipes are really, really good.

The shrimp can be made in a disposable aluminum pan to make for easier clean up. Also, use the E Z Peel shrimp as it’s hard to get the shells of if you don’t.

For the corn muffins, you will need a jumbo muffin pan. You can use fresh corn kernels, frozen corn kernels (unthawed), or canned, well-drained corn kernels.

BBQ Shrimp

4 lbs. unpeeled large raw shrimp (use E Z Peel)
2 lemons, cut in wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
1.2 cup Worcestershire sauce
4 garlic cloves, chopped
3 tbsps Old Bay Seasoning
1 tsp dried rosemary
1 tsp dried thyme
French bread (optional)

Place shrimp in a 13×9 pan and top with lemon wedges and bay leaves.

Stir together butter and next 6 ingredients and pour over shrimp.

Bake uncovered at 400º for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves.

Serve with bread and extra lemon if desired.

Photobucket

Jumbo Corn Muffins

1 cup flour
3/4 cup yellow cornmeal
2 tbsps sugar
1 1/2 tsps baking powder
1 tsp salt
1 pinch cayenne pepper
2/3 cup buttermilk
3 tbsps vegetable oil
1 large egg
2/3 cup corn kernels

Heat oven to 450º and grease a jumbo muffin pan with nonstick spray.

Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.

In a small bowl, whisk together buttermilk, oil and egg.

Add buttermilk mixture to the flour mixture and stir until ingredients are just moistened.

Fold in the corn.

Divide batter evenly among muffin cups.

Bake at 400º for 22 minutes or until tops are golden.

Remove pan to wire rack to cool.

Serve warm or at room temperature.

Happy Cooking!