We bought some country style pork ribs intending to Sousa vide them but we just never se it up do I slow cooked them instead. I thought these were pretty good butwhat a weird cut of meat! It was like two giant ribs. Joey and I shared one! Next time I would blend the sauce b/c there were big bits of of chipotles.
Ingredients
Country style pork ribs (2 ribs)
1C BBQ sauce
1/2C preserves - I used four berry
Seasoning rub - I used smokehouse maple
Salt
Garlic salt
3 chipotles in adobo plus 1T sauce
1. Blend chipotles, preserves and BBQ sauce
2. Sprinkle rub, salt and garlic salt all over meat.
3. Place meat inside the slow cooker
4. Cook on low in the slow cooker 6 - 8 hours until tender, serve.
Thursday, May 25, 2017
Friday, May 19, 2017
Roast Chicken & Oven Fries
We recently discovered the best roast chicken recipe and we make it nearly twice a month now! Whole chickens are usually cheap $3-5 and feed as many people. This recipe takes a little advance planning but it's worth it! This time I served it with oven fries because I needed to use up some potatoes.
Ingredients
Chicken:
1 whole chicken rinsed and patted dry
Kosher salt
1/2 orange
1/2 onion or 3 shallots
Special equipment:
Metal rack that fits in rimmed baking sheet
Refrigerator space for the above
8-24 hours
Fries (cut the potatoes day of)
1 small russet potatoes per person, cut into matchsticks
1 T olive oil per potato
Salt
cooking spray
foil
Directions:
1. 8-24hrs before you want to cook your chicken dry it off, truss the legs and rub salt all over the chicken. Use a lot of salt, don't worry, you will rinse before you cook!
2. Place the chicken on a metal rack over the rimmed baking sheet and put it in the refrigerator for 8-24hours- the longer the better.
----
3. Preheat the oven to 450
4. Rinse the chicken and pat dry. Then place back on the rack
5. Stuff the chicken cavity with half onion and oranges
6. Bake the Chicken 40-50 minutes or until juices run clear and cooked through (just use a thermometer). Let rest 5 minutes before carving.
7. Meanwhile toss the potato matchsticks with olive oil and lay them on a foil-lined baking sheet sprayed with cooking spray.
8. Toss with salt and spread fries flat
9. The fries take about 25-30 minutes so put them in when you are about 30 minutes into your chicken cooking.
10. Serve the chicken with hot fries.
Ingredients
Chicken:
1 whole chicken rinsed and patted dry
Kosher salt
1/2 orange
1/2 onion or 3 shallots
Special equipment:
Metal rack that fits in rimmed baking sheet
Refrigerator space for the above
8-24 hours
Fries (cut the potatoes day of)
1 small russet potatoes per person, cut into matchsticks
1 T olive oil per potato
Salt
cooking spray
foil
Directions:
1. 8-24hrs before you want to cook your chicken dry it off, truss the legs and rub salt all over the chicken. Use a lot of salt, don't worry, you will rinse before you cook!
2. Place the chicken on a metal rack over the rimmed baking sheet and put it in the refrigerator for 8-24hours- the longer the better.
----
3. Preheat the oven to 450
4. Rinse the chicken and pat dry. Then place back on the rack
5. Stuff the chicken cavity with half onion and oranges
6. Bake the Chicken 40-50 minutes or until juices run clear and cooked through (just use a thermometer). Let rest 5 minutes before carving.
7. Meanwhile toss the potato matchsticks with olive oil and lay them on a foil-lined baking sheet sprayed with cooking spray.
8. Toss with salt and spread fries flat
9. The fries take about 25-30 minutes so put them in when you are about 30 minutes into your chicken cooking.
10. Serve the chicken with hot fries.
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