Community Migration

Hey Chileheads - In the very near future, I'll be moving this section of the site. The platform that it's been setting on (Ning) has too many errors to make it worth it and I want to make sure everything is functioning across the primary site and this forum - plus we will be integrating into the same design for branding purposes. I will be preserving as much of the content, images, posts and forum questions as humanly possible. So, in short, if you notice anything buggy - that's why. I don't have exact timing - but it will be within the month. Be sure to check out the new front end (http://www.hotsauceblog.com) and email me at nick@hotsauceblog.com with any questions. Visit Hot Sauce Blog at: http://community.hotsauceblog.com/?xg_source=msg_mes_network   To control which emails you receive on Hot Sauce Blog, click here

Hey Chileheads - In the very near future, I'll be moving this section of the site. The platform that it's been setting on (Ning) has too many errors to make it worth it and I want to make sure everything is functioning across the primary site and this forum - plus we will be integrating into the same design for branding purposes. I will be preserving as much of the content, images, posts and forum questions as humanly possible. So, in short, if you notice anything buggy - that's why. I don't have exact timing - but it will be within the month. Be sure to check out the new front end (http://www.hotsauceblog.com) and email me at nick@hotsauceblog.com with any questions. Visit Hot Sauce Blog at: http://community.hotsauceblog.com/?xg_source=msg_mes_network   To control which emails you receive on Hot Sauce Blog, click here

BBQ Baby Back Ribs ........IN THE OVEN?????

Alright i know what your thinking, ribs are for the smoker right.  Nope, not quite, i do my ribs in my oven nice and slow.  Most people like a smoke ring but it really doesnt make that much difference in taste once you put a BBQ sauce on it anyways.  I have found that the ribs in the oven come out more tender and flavorful than the ones on my smoker.  I know you still doubt me, well dont because I have passed this technique around to alot of my buddys who now think that they are the best chefs because everybody loves their ribs.  First off the choice of ribs is very particular for me, I use either John Morrel or the ones at Sams are also usually fine.  If you really want good ribs get them from a local butcher they are most likely fresh.  Season your ribs with a dry rub the night before on both sides then saran wrap them in a dish or whatever they will fit in.  You can do this with up to three slabs, if you are doing more than three you need to extend the time and rotate from top to bottom through out the cooking time.  First off get your Heavy Duty Alluminum foil out and wrap each slab delicately not to rip the foil.  Even if its heavy duty you can still rip it with ribs, I know its crazy.  Then put them on a cookie sheet also layered in foil, just in case you got a hole in it, for easy clean up.  Preheat your oven to 270-280 degrees, depending on if your oven usually cooks to hot or not enough.  Bake for 3 1/2 hours.  Remove from oven and open packets, now we are going to take the slabs out of the packets and onto the foiled cookie sheet for BBQ sauce.  This is where it gets tricky because these ribs are so tender you need some tongs and a spatula to lift these out, or have somebody give you a hand with these.  Now set your oven to broil, i use Lo broil on my fancy oven, but some only have one option.  Slather your favorite BBQ sauce all over these bad boys and stick them under the broiler for about 10 minutes ore until the BBQ sauce is bubbling.  Watch these very carefully because you do not want to burn your sauce.  Let stand for 10 minutes and serve.  You can usually take a pair of tongs and bend upwards to seperate, no knife needed.

BBQ Sauce
KC Masterpiece Original
1/4-1/2 cup of Honey depending on the size of the Sauce Bottle

Dry Rubs

Lawry's Seasoning Salt
or
3 tbsp of onion powder
3 tbsp of paprika

3 tbsp of garlic powder

2 tbsp of crushed red pepper

1 tbsp of brown sugar

but feel free to come up with your own, the seasoning is nothing compared to the taste of the actual meat.

Ribsasmokin

Alright i know what your thinking, ribs are for the smoker right.  Nope, not quite, i do my ribs in my oven nice and slow.  Most people like a smoke ring but it really doesnt make that much difference in taste once you put a BBQ sauce on it anyways.  I have found that the ribs in the oven come out more tender and flavorful than the ones on my smoker.  I know you still doubt me, well dont because I have passed this technique around to alot of my buddys who now think that they are the best chefs because everybody loves their ribs.  First off the choice of ribs is very particular for me, I use either John Morrel or the ones at Sams are also usually fine.  If you really want good ribs get them from a local butcher they are most likely fresh.  Season your ribs with a dry rub the night before on both sides then saran wrap them in a dish or whatever they will fit in.  You can do this with up to three slabs, if you are doing more than three you need to extend the time and rotate from top to bottom through out the cooking time.  First off get your Heavy Duty Alluminum foil out and wrap each slab delicately not to rip the foil.  Even if its heavy duty you can still rip it with ribs, I know its crazy.  Then put them on a cookie sheet also layered in foil, just in case you got a hole in it, for easy clean up.  Preheat your oven to 270-280 degrees, depending on if your oven usually cooks to hot or not enough.  Bake for 3 1/2 hours.  Remove from oven and open packets, now we are going to take the slabs out of the packets and onto the foiled cookie sheet for BBQ sauce.  This is where it gets tricky because these ribs are so tender you need some tongs and a spatula to lift these out, or have somebody give you a hand with these.  Now set your oven to broil, i use Lo broil on my fancy oven, but some only have one option.  Slather your favorite BBQ sauce all over these bad boys and stick them under the broiler for about 10 minutes ore until the BBQ sauce is bubbling.  Watch these very carefully because you do not want to burn your sauce.  Let stand for 10 minutes and serve.  You can usually take a pair of tongs and bend upwards to seperate, no knife needed.

BBQ Sauce
KC Masterpiece Original
1/4-1/2 cup of Honey depending on the size of the Sauce Bottle

Dry Rubs

Lawry's Seasoning Salt
or
3 tbsp of onion powder
3 tbsp of paprika

3 tbsp of garlic powder

2 tbsp of crushed red pepper

1 tbsp of brown sugar

but feel free to come up with your own, the seasoning is nothing compared to the taste of the actual meat.

Ribsasmokin

Quick Tacos/Burritos

I love tacos/burritos, but sometimes it seems like a chore to make.  Then a mess to eat.  So I have combined a quick way to make them and also be delicious but none messy, IMHO. 

Ingredients:
1lb 93% Ground Beef
1 Can of Refried Beans,
2 Green Bellpepper (Chopped)
1 Yellow Bellepper (Chopped)
Mexican Shredded Cheese
1/2 of an Onion (Chopped)
1 Can of Green Chile's
1 package of Taco Seasoning
1 Bag of Frozen Spanish Rice (Steam Bag)
1 Jar of Taco Sauce
1 Package of Small Tortillas

Brown onion, bellpepper, and ground beef in a large skillet.  Then Taco Seasoning (with 1/3 cup of water), stir it in and let it simmer for about 2-3 minutes.  Then add Refried Beans and Green Chile's.  Stir well.  Cook Steam bag of rice then add to mixture and stir again, put on low heat or turn off.  To assemble put a small amount of cheese on tortilla then drizzle minimal amount of Taco Sauce, then add mixture, but do not overfill.  Then add another little bit of cheese.  I also like to put a few diced Jalepenos and a little bit of sour cream on mine, fold than push it towards the outside of the tortilla.  That way none of the tortilla is wasted with no mixture.


Tastefully yours Ribsasmokin

I love tacos/burritos, but sometimes it seems like a chore to make.  Then a mess to eat.  So I have combined a quick way to make them and also be delicious but none messy, IMHO. 

Ingredients:
1lb 93% Ground Beef
1 Can of Refried Beans,
2 Green Bellpepper (Chopped)
1 Yellow Bellepper (Chopped)
Mexican Shredded Cheese
1/2 of an Onion (Chopped)
1 Can of Green Chile's
1 package of Taco Seasoning
1 Bag of Frozen Spanish Rice (Steam Bag)
1 Jar of Taco Sauce
1 Package of Small Tortillas

Brown onion, bellpepper, and ground beef in a large skillet.  Then Taco Seasoning (with 1/3 cup of water), stir it in and let it simmer for about 2-3 minutes.  Then add Refried Beans and Green Chile's.  Stir well.  Cook Steam bag of rice then add to mixture and stir again, put on low heat or turn off.  To assemble put a small amount of cheese on tortilla then drizzle minimal amount of Taco Sauce, then add mixture, but do not overfill.  Then add another little bit of cheese.  I also like to put a few diced Jalepenos and a little bit of sour cream on mine, fold than push it towards the outside of the tortilla.  That way none of the tortilla is wasted with no mixture.


Tastefully yours Ribsasmokin

Easy Fix Salsa

I have been on a search for a good homemade salsa and now I have finally came across the recipe that my search was out for.  I had tried for a while to create my own by merging recipe's, but it never did turn out just right.  Now I have found my Golden Ticket.

Ingredients:

2 14oz cans of Diced Roasted Tomatoes (third drained)

1 clove of Garlic

1/2 Onion (quartered)

3 Jalapenos de-stemmed (look for orange or cracked green ones)

1 bundle of Cilantro (3 Handfulls)

Pinch of salt

Cumin

1/2 package for sweetner (Sugar Twin, Splenda, etc)

Directions:

In a blender combine Garlic Clove and 3 handfulls of Cilantro(this is to taste really, but i like this much), pulse till the garlic is diced.  Then add the Jalepenos (you can add as many as you want it really depends on your burn) and Onion quarters, pulse till the onion is diced.  Then add the Tomatoes, Salt, and Sweetner, pulse about 10 times.  Then sprinkle Cumin over the top of the salsa in the blender, pulse another 10 times.  It should be good to go, but I always do a taste test sometimes it needs more salt.  After its all said and done chill the salsa for atleast an hour, I prefer overnight but if your in a hurry an hour does a good job in meshing the tastes.

I hope this makes it to somebody else's super bowl party because beleive me it is delicious.

Ribsasmokin

I have been on a search for a good homemade salsa and now I have finally came across the recipe that my search was out for.  I had tried for a while to create my own by merging recipe's, but it never did turn out just right.  Now I have found my Golden Ticket.

Ingredients:

2 14oz cans of Diced Roasted Tomatoes (third drained)

1 clove of Garlic

1/2 Onion (quartered)

3 Jalapenos de-stemmed (look for orange or cracked green ones)

1 bundle of Cilantro (3 Handfulls)

Pinch of salt

Cumin

1/2 package for sweetner (Sugar Twin, Splenda, etc)

Directions:

In a blender combine Garlic Clove and 3 handfulls of Cilantro(this is to taste really, but i like this much), pulse till the garlic is diced.  Then add the Jalepenos (you can add as many as you want it really depends on your burn) and Onion quarters, pulse till the onion is diced.  Then add the Tomatoes, Salt, and Sweetner, pulse about 10 times.  Then sprinkle Cumin over the top of the salsa in the blender, pulse another 10 times.  It should be good to go, but I always do a taste test sometimes it needs more salt.  After its all said and done chill the salsa for atleast an hour, I prefer overnight but if your in a hurry an hour does a good job in meshing the tastes.

I hope this makes it to somebody else's super bowl party because beleive me it is delicious.

Ribsasmokin

Best Tasting Chili

Now I live in Texas were chili is a staple in a good cooks recipe book.  I am confident that my chili is one of the best according to my tastebuds but also my extended family's tastebuds.  Over the years I have tried many different things, adding pork (not my style), different kinds of beans (some good some really bad, lol), and different spices (which can get really out of hand, "smile").  I like to make a big pot of chili so throughout the week me and the wife can do different things like chili dogs or like last night chili-cheeseburgers, mmmmmm!!!!  Well enough rambling here is the recipe you have all been looking for, promise!

Ingredients:
2 Green Bell Peppers (chopped)
1 Yellow Red or Orange Bell Pepper (medium chop)
1 Large Yellow Onion (medium chop)
1 28 oz Can of Stewed Tomatoes (not the cheap kind mid priced)
1 14 oz Can of Tomato Sauce (again not the cheap kind mid priced)
1 14 oz can of Black Beans
3 Tbsp of Minced Garlic (fresh or jar)
2 Larger cans of Diced Green Chile
2 Lbs of 93% Groud Chuck or Sirloin
10 Tbsp of Chile Powder (rule of thumb 5Tbsp of Powder for Every LB. of meat)

In a pot brown the Garlic, Onion and Ground meat over high medium heat, drain.  Then add the Green Chile's to the mix while stirring for a minute or two.  Then add Bell Pepper and let them sweat for another minute or two.  Next add all the other ingredients except the chile powder, stir, and let them sit till it bubbles just a bit.  Then add the Chile Powder and stir it all in very good.  Bring it to a boil and let simmer for 2 1/2 to 3 hours on low medium heat making sure to stir it every once in a while, then let cool for 20 minutes.  Serve with Fritos and Medium Cheddar over top of it, Frito Pie Style.  Well I hope this chili journey can be strolled by someone but if not I will cook another one in the next two weeks or so, while its still cold.  This will put a warm spot in your heart.

Ribsasmokin

Now I live in Texas were chili is a staple in a good cooks recipe book.  I am confident that my chili is one of the best according to my tastebuds but also my extended family's tastebuds.  Over the years I have tried many different things, adding pork (not my style), different kinds of beans (some good some really bad, lol), and different spices (which can get really out of hand, "smile").  I like to make a big pot of chili so throughout the week me and the wife can do different things like chili dogs or like last night chili-cheeseburgers, mmmmmm!!!!  Well enough rambling here is the recipe you have all been looking for, promise!

Ingredients:
2 Green Bell Peppers (chopped)
1 Yellow Red or Orange Bell Pepper (medium chop)
1 Large Yellow Onion (medium chop)
1 28 oz Can of Stewed Tomatoes (not the cheap kind mid priced)
1 14 oz Can of Tomato Sauce (again not the cheap kind mid priced)
1 14 oz can of Black Beans
3 Tbsp of Minced Garlic (fresh or jar)
2 Larger cans of Diced Green Chile
2 Lbs of 93% Groud Chuck or Sirloin
10 Tbsp of Chile Powder (rule of thumb 5Tbsp of Powder for Every LB. of meat)

In a pot brown the Garlic, Onion and Ground meat over high medium heat, drain.  Then add the Green Chile's to the mix while stirring for a minute or two.  Then add Bell Pepper and let them sweat for another minute or two.  Next add all the other ingredients except the chile powder, stir, and let them sit till it bubbles just a bit.  Then add the Chile Powder and stir it all in very good.  Bring it to a boil and let simmer for 2 1/2 to 3 hours on low medium heat making sure to stir it every once in a while, then let cool for 20 minutes.  Serve with Fritos and Medium Cheddar over top of it, Frito Pie Style.  Well I hope this chili journey can be strolled by someone but if not I will cook another one in the next two weeks or so, while its still cold.  This will put a warm spot in your heart.

Ribsasmokin

Trailer Park Jambalaya

Theres nothing wrong with a trailer I grew up in one the name just came to me while I was eating it, lol.  So one day I come home from work to be stumped once again, "what to fix for dinner".  The Wife and I do not have much time on the weekdays after we get home from work so we always try to do something quick and easy, but tasty.  So I have created the quickest, not so traditional, but tasty Jambalaya.  Well thats what i call it because it taste pretty close to it once it is all nice and delicious.  So to get started the ingredients:

1 lb of Holmes Pecan Smoked Andouille Sausage
1 Onion chopped
1 Green Bellpepper Chopped
1 Can of Rotel Original
2 Cans of Chicken Breast (drained)
1 tbsp of Tony's
1 Can of Bush's Black Beans
3 Dashes of Louisiana Hot Sauce

Brown the Sausage, Onion, and Bellpepper, then add the rest of the ingredients and bring it all to a boil in a pot, let simmer for about 10 minutes, and serve over white rice or brown rice.  I prefer the brown rice it gives it the more original feel to the meal. 

Well I hope this recipe reaches someone and can give them that good ole Louisiana feel without all the hassle and work.

Theres nothing wrong with a trailer I grew up in one the name just came to me while I was eating it, lol.  So one day I come home from work to be stumped once again, "what to fix for dinner".  The Wife and I do not have much time on the weekdays after we get home from work so we always try to do something quick and easy, but tasty.  So I have created the quickest, not so traditional, but tasty Jambalaya.  Well thats what i call it because it taste pretty close to it once it is all nice and delicious.  So to get started the ingredients:

1 lb of Holmes Pecan Smoked Andouille Sausage
1 Onion chopped
1 Green Bellpepper Chopped
1 Can of Rotel Original
2 Cans of Chicken Breast (drained)
1 tbsp of Tony's
1 Can of Bush's Black Beans
3 Dashes of Louisiana Hot Sauce

Brown the Sausage, Onion, and Bellpepper, then add the rest of the ingredients and bring it all to a boil in a pot, let simmer for about 10 minutes, and serve over white rice or brown rice.  I prefer the brown rice it gives it the more original feel to the meal. 

Well I hope this recipe reaches someone and can give them that good ole Louisiana feel without all the hassle and work.

Welcome

I just want to get this blog up and running.  I will have an array of sorts with more food recipes than your brains can handle.  This is inspired by "The Mad Meat Genius", his was one of the first blogs I was deeply interested in.  This weekend I will be preparing my Chili for good measures.  If nobody reads this atleast one day my recipes will be out there for someone to enjoy.  Food equals Happiness.

I just want to get this blog up and running.  I will have an array of sorts with more food recipes than your brains can handle.  This is inspired by "The Mad Meat Genius", his was one of the first blogs I was deeply interested in.  This weekend I will be preparing my Chili for good measures.  If nobody reads this atleast one day my recipes will be out there for someone to enjoy.  Food equals Happiness.