BBQ PORK & (Bacon, Bacon Cowboy) BEANS

Samsung 323Certain meals are not simply digested for nutritional value; some were in fact legendary memories.

You know, that memory of my sister making the best Liver & Onions with Gravy. That was so good, I had to lick the plate clean. Or my Aunt Forestine making, well anything, such as Green Rice, BBQ Sausage or Beans.

Everyone in our family made Beans. Back then, a package of dried beans was less than $1.00. Boil it with some Neck bones, Ham Hocks or Bacon, and you have a cheap meal that could feed a lot of hungry kids.

Samsung 242Forestine’s Beans were different. They were creamier than the normal Beans (gasp, which Mom made).

I asked her for the secret to her creamy Beans. The answer was Bacon Fat.

Emeril Lagasse did not lie when he said: Pork Fat rules!

Bacon can add that punch to most meals. Bacon is the star in my most memorable meal: Potato Digger Fritters!

You know your meal is popular when it is often requested.

I made my Bacon, Bacon Cowboy Beans last week, and had the final bowl Samsung 304on Monday. I love an All-in-One meal that has a protein, vegetable and side dish that fits inside one bowl. Instead of having everything spread out. Because I tend to eat more, when it is spread out.

Yesterday was busy, yet I had planned to make my Naan Puttanesca Pizza. Perhaps, I will blog that soon?

I was bagging some make a-head meals. BBQ Country Ribs and Greek Lemon Chicken, using Stubb’s Marinade. I put the chicken in the freezer.

I was going to freeze the ribs, but since it was so late, I decided to cook the ribs, because the pizza required more prep time.

Samsung 314And with ribs, I only had to cook them for 5 minutes per side in olive oil, then cover and cook slowly for 30 minutes with broth and BBQ sauce.

It was delicious with a side salad and toasted bread to sop up the BBQ gravy.

I also de-glaze the pan, before adding the liquids. But like a “Baby Chef” I remove the pan from the fire for a few minutes, before adding Vinegar and or Cooking Sherry. I made a mistake last year by adding the Cooking Sherry too soon, and my pot flared up. That looks dramatic, when a chef does that on a cooking show. But if you cooking alone, that could turn scary, if a fire were to happen.

Samsung 318This blog is a shout out to my Aunt Forestine, who was a fantastic chef, ahead of her time! She bought flavor, seasoning and style to all of her dishes. Her cooking went beyond just cooking the meal. She created a “gourmet” delight that you would never forget.

BBQ PORK INGREDIENTS:

1. Pork Ribs or Country Ribs, 1 lb.

2. Stubb’s Pork Marinade: Chili, Lime & Ginger 1 oz.

3. Stubb’s BBQ: Hickory Bourbon, ½ to 1 cup

4. Liquid Smoke, ½ teaspoon

Emeril Bam5. Beef Broth, 1 cup

6. Olive Oil, ¼ cup or less

7. Apple Cider Vinegar and/or Cooking Sherry, ¼ cup

8. Garlic, diced, 1 clove

9. Onions, Frozen, Diced, ¼ cup

BBQ PORK INSTRUCTIONS:

  1. Marinade the Pork with Liquid Smoke. Garlic and Stubb’s Marinade package for at least 30 minutes. I did this before, for 3 days and it was better than the 30 minute marinade. More tender, more flavor. I Pork Rulesuse a Ziploc Gallon bag.
  2. Heat the skillet for a few minutes, and then add the Olive Oil then Pork. Reserve the Garlic.
  3. Turn 5 minutes per side
  4. De-glaze with Vinegar and/or Cooking Sherry (I remove the pan from the heat for a few minutes, so I won’t get the flare up, LOL)
  5. Bacon Bacon Cowboy BeansAdd Onions, Garlic and Broth
  6. Cover and simmer for 30 minutes on low
  7. Chow down with some toasted bread and pickles!

THE VAMPIRE DANCER SAGA 5 IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

INSTAGRAM
https://www.instagram.com/shalimarali5/

BBQ Beer Brats Daddy’s Style

Brat6I used to love eating “Fat” hot dogs with my dad! You know, back in the day when the hot dogs were large, hot and juicy. Dad would put mustard, hot sauce and sharp cheddar cheese on them. My dad loved sharp cheddar cheese, so I love it too!

I love the BBQ Italian Sausage at Gates BBQ. But I hardly visit them every other year. My Aunt Forestine used to grill them on her porch and it tasted just like the ones from Gates.

I am going to have one for dinner tomorrow, so I am prepping tonight. I will start the crock pot, right before my shift starts.

Normally, you can cook them in the slow cooker first and finish on the grill. Brat1But since I won’t have that much time, I have to do the reverse and grill them in a pan, then put in a slow cooker before I start work.

Glad that I have 3 different size crock pots, for different meals. The “Daddy” bear size 10 Quart AKA The Chili Maker, a Momma bear size 8 Quart and a Baby Bear size 4 Quart. My cat is very sneaky around crock pots. So I put the Baby bear size in my office so she can’t knock it over and try to eat the food.

INGREDIENTS:

  1. Italian Sausage or Bratwurst, 5 or 6
  2. Hoagie Buns, 6, I use Pepperidge Farm Bakery Classics with Sesame seeds
  3. Brat2Beer can, 12-16 oz. (and/or use beef broth, if you don’t want to “waste” your beer, LOL
  4. Onions, ½ cup or less (I am using the frozen bag)
  5. Liquid Smoke, ¼ teaspoon
  6. BBQ Sauce, ½ cup more or less, to your taste, I love Stubb’s Hickory Bourbon Legendary Bar-B-Q Sauce
  7. Mustard, Grey Poupon, Country Dijon is my fav
  8. Tasbasco Pepper Jelly (or Hot Sauce or Sriracha)
  9. Sharp Cheddar Cheese, time to pull out the Cracker Barrel Cracker Cuts
  10. Olive Oil

SUGGESTIONS:

  1. Brat3Pre-heat a grill pan or cast iron skillet for 2 to 3 minutes. Score-cut each Brat or Sausage
  2. The sausage only needs about 2 minute per side, as they will finish cooking in the crock pot.
  3. Add the onions and Liquid Smoke to the crock pot, then the Brats and BBQ Sauce. Cover with a mixture of Beer and/or Beef Broth so the Brats are well-covered
  4. Cook on low for 4 -5 hours
  5. Toast that bun, slap on some extra BBQ sauce, mustard and pepper jelly. Add Brat and Cheese and enjoy!

Save some beer to drink with your Brat!

Brat4Happy Father’s Day

THE VAMPIRE DANCER SAGA 5 IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/