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January 2019

Barbecue Recipes

Cookie Bouquet Recipes

Peanut Butter and Oatmeal cookie bouquet

Peanut Butter and Oatmeal cookie bouquet Recipe
1 c White sugar 1 c Brown sugar, packed 1/2 c Shortening 1/2 c Peanut butter 2 Eggs 1 1/2 c ...

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Flesh Of The Pig Ala Bob Greenberg And Secret Recipe

Flesh Of The Pig Ala Bob Greenberg And Secret recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Flesh Of The Pig Ala Bob Greenberg And Secret recipe  PDF


BASIC RIBS 3 lb Country Ribs or other
1 c Cider Vinegar
2 T Black Pepper fine ground
2 T Garlic Salt
SAUCE FOR RE HEATING 1 Open Pit small bottle
1 Small Bottle A 1 Sauce
1/4 c Molasses
1 Supply of Hickory Chips
Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross e cess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers.) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far fire is always hiding in the wings. Here is the catch the trick the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A 1 Sauce, 1/4 C of molasses. Start re heating the sauce until slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15 20 minutes. Sauce can be stored and re used, but remember it will have pork fat in it now.

Flesh Of The Pig Ala Bob Greenberg And Secret recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
241 people have voted
Last Reviewed on 2019-01-20



Sunday, Jan 20 2019 Download & Print Flesh Of The Pig Ala Bob Greenberg And Secret recipe  PDF   Barbecue recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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