BBQ Beer Brats

Brats and Beer 041Oh HELL no! My liquor store is out of my favorite beer Sad smile. What can I do now for after work libations? I had to pick a different beer brand. And actually, I was interested in making some Margaritas. I am out of frozen Lime-aid, so I hope beer will be a good replacement.

I found some Beer Margarita recipes online. They all mentioned Lime-aid. Then I remembered that I had a Margarita Mixer in the fridge. I was sure it was expired, but lucky for me, it says best by August 2020. So I can substitute that for Lime-aid.BBQ Beer Brats 001

One of my co-workers LOVES Patron. It is expensive, so I never had interest in buying it, until now. I call this my: Seems like the End of the World Beer Margarita. I got the Oyster Smoothie blender just in time to try my wacky beer combination.

INGREDIENTS:

  1. Beer Bratwursts, 5
  2. Liquid Smoke, Applewood, recommended: Wright’s, 1 cap
  3. Barbecue Seasoning, recommended: Gates, 3 teaspoons.BBQ Beer Brats 013
  4. Barbecue Sauce, recommended : Gates, 5 tablespoons
  5. Stir Fry Oil, recommended: Tsang, 2 to 3 teaspoons
  6. Beer, recommended: Bud Ice, 16 oz (or half of the can)
  7. Baked Beans Maple & Cured Bacon, recommended: Bush’s Best, 28 oz.
  8. Soft Pretzel Sausage Buns, recommended: Pretzilla, 1 per Brat
  9. Celery Seeds, recommended: Tone’s, ¼ teaspoon
  10. Ground Mustard, recommended: Tone’s, ¼ teaspoon
  11. Red Onions, diced or sliced, ¼ cup
  12. Parchment Paper Sheets, recommended: Reynolds Kitchen, 1Brats and Beer 013

INSTRUCTIONS:

  1. Pre-season the Brats 30 minutes before cook time or the day ahead. Score the Brats and add to a plastic storage bag.
  2. Add the BBQ Seasoning, Celery Seeds Stir Fry Oil and Liquid Smoke to the bag. Massage into the Brats
  3. Marinade 30 minutes or overnight.
  4. Pre-heat the skillet. I used a Cast Iron Grill skillet and pre-heated for 3 minutes.Brats and Beer 017
  5. Grill the Brats 3 minutes per side
  6. Remove from heat and deglaze with Beer. I had the pour the Beer a little at a time so that it did not flare up. The heated Beer had great aroma.
  7. Add chopped BBQ Sauce, Onions and Ground Mustard.
  8. Cover and cook on low for 30 minutes.
  9. Next, you can toast the Pretzilla bun and serve with a pickle.
  10. The next day, I added the Baked Beans to the same skillet and cooked on low for 1 ½ hours. You can also use a Slow Cooker.Brats and Beer 018
  11. This made an “easy” lunch because I could cut up one Brat with some of the Baked Beans and eat it in a bowl.

Beer Margarita:

  1. Tequila, your favorite brand or recommended: Patron, 1.5 oz (or Jigger shot)
  2. Beer, your favorite brand or recommended: Bud Light, 12 oz.
  3. Margarita Mixer (with Key Lime Juice & Agave Nectar), your favorite brand or recommended: Master of Mixes, 1.5 oz (or Jigger shot).Brats and Beer 025
  4. Add a splash of Orange Juice (or Lemon Lime soda)
  5. Add an Ice Cube, 1. Don’t go over the Smoothie limit, mine is 20 oz. Fill, Blend and get Drunk!

Holy Beer Foam! It was like opening a can of beer that was shaken. Open slowly over a sink. Watch out for the beer explosion.

Beer Update: I was using the wrong method to order it Sad smile.  I used my iPhone Liquor app and found my favorite beer. Happy times!Brats and Beer 031

Happy Birthday Queen Gina! My little sister is gone, but not forgotten and still very much loved.

 

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Brats and Beer 038

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).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Brats and Beer 065

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Brats and Beer 046

Brats and Beer 050

Brats and Beer 042

Jilligan’s Isle BBQ Pork Ribs

Jilligan’s Isle BBQ Pork RibsBBQ Pork 032

Just sit right back,
And you’ll hear a tale,
A tale of a fateful trip,

My “riff” on a different ending:

Ginger and Marjoram,

Here on Jilligan’s Isle,

I’m Grillin, Chillin and Smoking!Kung Pao Pork Chops 002

I am so proud of my Grilling/Smoking section in my Dining Room. I have yet to use my George Foreman grill. First there was a raccoon on the deck, then neighbor’s dogs got into my backyard and then there was rain, so I missed out last summer.

But during the cooler months, I am glad that I have a new Cast Iron Grill Pan, to get some great grill marks, as well as my countertop Smoker.

BBQ Pork Egg Foo Young 052I like trying different wood chips for different flavors. So far, I only have Pecan and Hickory. I also purchased a variety pack with (Oak, Apple, Cherry, Pecan, Maple, Bourbon, Hickory, Mesquite), but I did not realize it was sawdust for a smoking gun or dome. Maybe I’ll buy that one day too.

INGREDIENTS:

  1. Pork Country Ribs, Bone-In, 3 lbs.
  2. Teriyaki Seasoning Mix, recommended: Kikkoman, 1 ½ oz.BBQ Pork Egg Foo Young 011
  3. Ginger root, fresh, ¼ lb., 1 inch root (peeled and diced)
  4. Marjoram, recommended: Delish, ¼ cup
  5. Red onions, diced, ¼ cup
  6. Green Onions, diced, ¼ cup
  7. Crushed Pineapple, recommended: That’s Smart, 20 oz.
  8. Soy Sauce, recommended: Great Value, 2 teaspoons
  9. Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
  10. Liquid Smoke, Mesquite, recommended: Wrights, 1 cap
  11. Barbecue Sauce, recommended : Korean Style BBQ Great Value, 9 oz. (or use your favorite brand)
  12. BBQ Pork Egg Foo Young 034Barbecue Sauce, recommended: Stubbs, ¼ to ½ cup, per your preference (or use your favorite brand)
  13. Stir Fry Oil, recommended: Tsang, 2 to 3 teaspoons
  14. Slow Cooker Liner, recommended: Reynolds Kitchen, 1

INSTRUCTIONS:

  1. Create a Wet Rub with the Soy Sauce, Fish Sauce and Liquid Smoke.
  2. Add the Pork Ribs to a gallon storage bag with the Web Rub, Ginger, Marjoram, Teriyaki Seasoning Mix and Crushed Pineapple.BBQ Pork Egg Foo Young 048
  3. Marinade 30 minutes or overnight.
  4. Strain off the Pineapple, rinse and drain to prepare for cook time.
  5. Preheat a skillet and add the Stir Fry Oil, then cook the Pork Ribs for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them.
  6. Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Barbecue sauce to your preference. Or, you can use a covered skillet with the Barbecue sauce to smother them for 25 to 30 minutes on low.BBQ Pork Egg Foo Young 055

Tuesday = Spa Day!

I have a weekly ritual on Tuesday night, where I un-braid my “Connect Braids” braids, while watching Sunny Anderson, Cooking for Real on Food Network Go. I don’t know how to “French” braid, but I do know how to make “simple” braids and connect them to each other.

Then Wednesday is Shampoo day. I’m so glad that my hair is BBQ Pork Egg Foo Young 059finally growing back. It is really a miracle after abusing my hair when I was younger with perms, hair extensions, dying it, etc. Now, I take Hair & Nail vitamins, Biotin pills, apply topical Biotin on the bad spots and drink liquid Biotin (mixed in with my orange juice).

Looking forward to binge watching Cooking for Real, enjoying my BBQ Pork Rib dinner!

 

BBQ Pork 033

THE VAMPIRE DANCER COOKBOOK 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).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

BBQ Dining Room 001

 

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

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BBQ Pork 025

Kung Pao Pork Chops with Teriyaki Rice & Stir Fry Vegetables

Teriyaki Rice Stir Fry 019I used to work downtown and had the opportunity to choose a different place to eat lunch every day. One of my favorites was eating General Tso’s and Kung Pao Chicken at the Panda Express. So I want to use those flavors in my Asian-inspired Dinners.

One thing that I loved about my Mom’s cooking, was that she was not afraid to try new cuisines. I remember her making an “Asian-style” dinner using La Choy products. “East Meets West, La Choy makes Chinese food – swing American!” This dinner will include the Pork Chops and Teriyaki Rice.Kung Pao Pork Chops 037

RIP: Momma Bear slow cooker. I had 3 different slow cooker sizes to accommodate large, medium and small meals. So Papa Bear, Momma Bear and Baby Bear slow cookers. The Momma Bear slow cooker somehow got grease trapped inside the cooking unit, so she had to be banished to the basement. I was searching for a 4 Quart replacement slow cooker, and came across the Presto Indoor Electric Smoker/Slow Cooker combination. I cannot be trusted with either a gas grill or wood/gas smoker. So I gave my smoker to my brother and had planned to buy an electric one to replace it. They were in the $100.00 range, so I put it on the back burner.20200211_145509 Until, I came across the smoker/slow cooker for less than $60.00. Cool! I can kill two birds with one stone. Found a cheaper smoker and a replacement for the Momma Bear slow cooker.

INGREDIENTS:

  1. Pork Loins, Chop Bone-In Brined Louisiana Style Griller, 3 lbs.
  2. Soy Sauce, recommended: Great Value, 2 teaspoons
  3. Sazón, recommended: Goya, 1 packet
  4. Kung Pao Sauce, recommended: Panda Express, ½ to 1 cup, per your preference **Teriyaki Rice Stir Fry 001
  5. Peanuts, Salted, recommended: Planters, two 1.75 oz. bags
  6. Sriracha Hot Chili Sauce, Recommended: Huy Fong Foods, 1 to 2 teaspoons
  7. Sesame Seed Oil, recommended: Imperial Dragon, 2 teaspoons
  8. Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
  9. Rice Wine Vinegar, Natural & Mellow, recommended: Nakano, 1 to ½ teaspoons, as desired
  10. Liquid Smoke, Applewood, recommended: Wrights, 1 cap
  11. Hickory BBQ Wood Chips, recommended: Western, enough to fill “Charring” cup, or your favorit20200214_182823e brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill. This is optional, depending on your preferred cooking method.

INSTRUCTIONS:

  1. Marinade the Pork Chops with the Soy Sauce and Sazón, overnight or up to 30 minutes. I had to freeze the Pork Chops after this marinade, because I was not sure how I was going to cook them yet.20200214_183421
  2. After unthawing the Pork Chops, I added the Fish Sauce and Liquid Smoke to the marinade bag, 30 minutes before cook time.
  3. Preheat a skillet and add the Sesame Seed Oil, then cook the Pork Chops for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them. Add a splash of Rice Wine Vinegar to de-glaze the skillet.
  4. Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Kung Pao sauce to your preference. I am going to “smoke” the Pork Chops for 4 hours in the Smoker/Slow Cooker combo.20200214_234106
  5. Then I will put them in the Slow Cooker and cover with the Kung Pao sauce, Peanuts and Sriracha for 2 hours on low.

** You can also make your own Kung Pao (pao = peanuts) sauce using soy sauce, vinegar, sugar, garlic, ginger, scallions and/or dried red peppers. To save money and time, I preferred to use a shortcut by buying pre-made Kung Pao. I have most of those ingredients, but not all of them. So it was cheaper to buy the bottled sauce.

Side Dish: Teriyaki Rice with Stir Fry VegetablesTeriyaki Rice Stir Fry 013

INGREDIENTS:

  1. Teriyaki Rice, recommended: Knorr, 5.4 oz.
  2. Stir Fry Vegetables, frozen, recommended: HyVee, 8 oz.
  3. Chicken Won Ton Soup, recommended: Campbell’s, 10 ½ oz.
  4. Chicken Broth, recommended: That’s Smart, 2 ½ cups, divided
  5. Ponzu Citrus Seasoning Dressing & Sauce, recommended: Kikkoman, ¼ to ½ teaspoon, or use lemon or lime juice to add freshness
  6. Soy Sauce, recommended: Great Value, 2 tablespoons
  7. Stir Fry Oil, recommended: Tsang, ½ teaspoonTeriyaki Rice Stir Fry 007
  8. Butter, 2 tablespoons, divided
  9. Chinese Five Spice, recommended Tone’s, ¼ teaspoon
  10. Wonton Strips, recommended: Great Value, as desired
  11. Sriracha Sauce, recommended: Huy Fong Foods, ½ teaspoon
  12. Kung Pao Pork Chops (leftovers, including the peanuts), optional

INSTRUCTIONS:

  1. Prepare the Stir Fry Vegetables in a separate pot. Melt 1 tablespoon of Butter with Stir Fry Oil and Chinese Five Spice for 2 minutes. Add 1 cup of Chicken Broth and bring to a boil. Add the Stir FryTeriyaki Rice Stir Fry 008 Vegetables and bring to a boil. Season with Soy Sauce and a dash of Ponzu Citrus Dressing. Cover and simmer on low for 5 minutes.
  2. In a separate pot combine Rice, 2 tablespoons of Butter and 2 Cups of Chicken Broth. Bring to a boil, then cover and simmer on low for 7 minutes.
  3. Combine the Chicken Won Ton Soup with the Stir Fry Vegetables and then combine both pots together.
  4. Thinly slice the Kung Pao Pork Chops (or other meat, or keep it meatless). I warmed up the Pork Chops slices for a few minutes and then added the Rice/Vegetable mixture. Heated together for a few minutes.Kung Pao Pork Chops 033
  5. I dressed this All-in-one Bowl with Sriracha Sauce and crunchy Wonton Strips.

Since I have 4 Pork Chops, that will be 4 dinners made in advance. Then combine them with the Rice and Vegetables for the rest of the week.

It was delish and something different for a change. I usually have Salad as my side dish for 4 days out of the week. The Stir Fry Vegetables and Rice will be a great substitute, to get veggies and fiber into my diet on non-salad days.

 

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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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)

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

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

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)Teriyaki Rice Stir Fry 014

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