Sophie's Foodie

Above is a pic of a whole bunch of Country-Style Ribs that have just got off the barbie and are all squished together like sardines in a can.
Lets get right to it, not to mess up your day but Country-Style are not really ribs, but they're kind of real close to where the actual ribs are on a hog. They even look like the real thing!
Baby Backs are the real ribs, and probably more popular, especially in BBQ joints, maybe because of the presentation thing. The preparation of both types is the same except with Baby Backs you will have to remove the membrane which is not all that big of a deal.
If you are thinking about Country-Style Pork Ribs look for them on sale. Often you can get a good price on them if you shop carefully. Try to get a minimum four pound package of ribs. This usually consists of five huge ribs.
Wash the ribs and pat dry. There are hundreds of "Dry Rubs" that you can use on ribs. You can make and use your own, but there are some excellent ones like Paul Prudhomme's "Pork and Veal Magic" or his "Barbecue Magic" that are extremely cost effective.
And, I don't think you could buy all the ingredients and make them any cheaper or better. Chef Paul does his homework!
Get yourself a marinating pan, something like a Tupperware Marinating container or a large, heavy plastic bag. I prefer the Tupperware because you can use it over and over. And, I like the fact it stores easily, and when not marinating it stores home-made cookies extremely well. Is the brain starting to rally? Any lights starting to turn on? Is the engine starting to fire on all cylinders?
Place the ribs in the container and sprinkle Dry Rub on all sides of the ribs and rub in thoroughly. Next apply plain old mustard. I mean plain old yellow mustard to all sides of the ribs. The wimps may want to use a small brush to apply the mustard so they don't get their gorgeous mitts all yucky.
Yellow mustard had some neat ingredients in it that makes it an excellent marinade like, for example: vinegar, turmeric, paprika. Apply more Dry Rub, but don't rub it in this time. Cover and place in the fridge over night.
Next Day: Get out of bed! Get your ribs out of the fridge! Let them sit out on the counter for a half hour. Meanwhile, get the oven or grill up to 325 degrees.
For the grill, you want to do your ribs on "indirect heat". You'll burn them if you don't. It's not like grilling a steak.
Yes, you can grill ribs over direct heat. But, when I cook them I am after moisture and tenderness and the only way I know how to accomplish that is through slow cooking.
I cook ribs two ways. On my Traeger Grill, I place the Country-Style Ribs in a shallow pan lined with aluminum foil. The Traeger naturally cooks on indirect heat and there is no problem with burning.
On my gas grill, also using a shallow pan, I light only one side of the grill and cook on the cool side with the hood down. But the best way is using a water pan with a grill on top of it to cook the ribs.
This is patterned after the ancient Chinese method of steaming and more recently the Water Smoker grill. This method of cooking is self-basting and adds moisture and taste to whatever you are cooking.
You can add things to the water and that is absorbed by the meat like onions and spices. You can substitute cola, root beer for the water...adds taste and puts a nice glaze on things. (See this post)
Put the hood down and leave it down for an hour. A low two zone fire on a charcoal grill should get the same results.
Whether it is an oven or the grill, the ribs should be done in about an hour or until they reach a temperature of 170 degrees.
Take them off the grill or oven and drain off the fluid. You can coat them with a quality barbecue sauce, but I like to coat them with "Fischer and Wieser Roasted Raspberry Chipotle Sauce" and put them back onto the grill or oven for 15 minutes.
You can add smoke to Country-Style Pork Ribs for these last fifteen minutes also. On a gas grill, you will have to get a "smoker box".
Follow the directions on the package. Smoke the ribs for the remaining 15 minutes. With the charcoal grill, add chunks of fruit wood rather than chips.
The latest craze has been to boil the ribs first before you BBQ them. Best advice...don't do it! You'll screw them up!

Labels: Chef Paul Prudhommes Pork And Veal Magic, Country Style Pork Ribs, Fischer And Wieser Roasted Raspberry Chipotle Sauce, Paul Prudhommes Barbecue Magic, Tupperware Season-Serve Marinating Container

What were you girls expecting in my very own kitchen photo...a closeup shot of Paul Newman? Get real! Get a grip!
Ok! Here are two simple BBQ chicken recipes that are so easy that even you might...well, maybe, be able to do yourself without having to call Martha, Rachael, Ina, Chef Paul or Chef George (not Clooney) to bail you out :
1) Get a whole chicken, or two (one chicken ain't enough...but just do one if you want)
2) Now, it's time to get with it! Hunker down, knuckle down and clean those suckers with some warm water...and pat dry
3) Get Chef Paul Prudhomme's "Poultry Magic" (see bottom of post) and rub on the chicken, both on the outside and in the cavity (Beside Chef George Hirsch, Paul P is right up there with good chow and good luvin' and livin'!)
4) Get Newman's Own Lemon Pepper Marinade or Fischer and Wieser's Roasted Raspberry Chipotle Sauce and use as a marinade. How hard can this be? Maybe get the brain to rally just a tad!
5) Put the chicken(s) in a plastic bag or Tupperware Season-Serve Marinating Container
and pour a generous amount of marinade on the chicken and into that super marvelous cavity
6) Sprinkle on more Paul Prudhomme's Poultry Magic, but skip all the rubbing it in thing this time
7) If you are still awake, place those poor little fragile chicks into the fridge over night�"over night" for rednecks means: "Tat the time y'all out huntin' possum and dat big gator, dude!"
8) Set the BBQ grill at 325 degrees, let the chicks sit out for 30 minutes while the grill gets up to temperature
9) We goin' cook on indirect heat�meaning: If you cook it on directly on the grill it will be a real crispy critter on the outside and "real rare" on the inside. For the rednecks: "We dig dat real, real rare possum meat, dude!"
10) On a gas grill, turn on one burner and cook on the other side at 325 with the hood shut. I prefer to cook the chickens in shallow pans...messes that drip thru your grill really suck, dude!
11) On a charcoal grill, a two zone fire set on low heat with the hood shut
12) On a pellet grill don't sweat it
13) The chickens are going to cook until they reach a internal temperature of 190 degrees�"That real hot in da the swamp, Mon"
14) Cooking time is anywhere from two and a half to three hours
15) After one and a half hours lightly "mist" with a concoction 1 cup of orange juice and a tad bit of apple cider vinegar. Put it in a squirt bottle and mist the chicken lightly. De Rednecks: Put all dat concoction in dat gator's mouth...he squirt it back all misty real soon!
16) When done, Let those now fabulous, beautiful, gorgeous chicks set out for at least 15 minutes before serving
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BBQ Chicken Recipe Using Fischer and Wieser's Roasted Raspberry Chipotle Sauce ?? ????
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BBQ Chicken Recipe Using Newman's Lemon Pepper Marinade??
Nothing here should be a great big out-of-control-thing, dude! What were you thinking? These are easy BBQ chicken recipes, dude. Relax! Get a grip!
Get all your ducks lined up! Get all your beavers chewin' on the same tree! Get all the Viking to roll your boat! Maybe this simple: Like just, sip on a nice Oregon-made brew or an excellent glass of Oregon-made wine while you're doin' all those chickens.

Labels: Bauman Farms, BBQ Chicken Recipes, Best BBQ Chicken Recipe, Chef Paul Prudhomme Poultry Magic, Fischer And Wieser Roasted Raspberry Chipotle Sauce, Tupperware Season-Serve Marinating Container

Initially we bought this product to use as a salad dressing on a recommendation from our son. It turned out to be a super salad dressing, and there is enough in a 40 ounce bottle of Fischer and Wieser Roasted Raspberry Chipotle Sauce to last you until the cows come home
And, hey, it's economical. Besides this make all kinds of things including jams, jellies and mustards. But, I'm here to talk about the sauce.
Man, we gotta to talk about the sauce! Up to this point, it had only been used as a salad dressing, but right on the packaging is a recipe that can be used to marinate pork tenderloins and also a recipe to mix with cream cheese for a delicious spread.
Their sauce has a bit of a kick�but, not overwhelming, just enough to satisfy the "hot" you may crave.
So, I have a chicken (no pork tenderloins). 'Tis a big fat chicken and I want to put it on the grill & do it a little differently�."What to Do? What to Do? What to Do?" So I decided to try their sauce as a marinade.
I cleaned the chicken with warm water and applied a Rub. I make my own as noted in about a dozen posts, but you can use a quality Rub like Chef Paul Prudhomme's Poultry Magic (see below).
Apply the Rub over the entire chicken, including the cavity. Brush on the sauce, and pour a fair amount into the cavity. I use a Tupperware Season-Serve Marinating Container for marinating, but you can use a large plastic bag.
I marinated the chicken over night in the fridge. Before you are ready to cook, let the chicken sit out for at least 30 minutes while you get the grill up to 325 degrees.
I cooked this chicken on my gas grill using a form of indirect heat. Try it you like it!

It was cooked using a water pan and extra grill between it and the main grill. I turned on only one burner and placed the water pan in the middle of the barbecue so that you can get the cover on the BBQ closed. If you have difficulty with this cooking method, please leave a comment and I will help you succeed.
Figure on about two hours and 30 minutes to cook. Ok dude, if you don't like moist and tender and flavorable chicken complimented with the Fischer and Weiser Roasted Raspberry Chipotle Sauce then...Geez!

Labels: Chef Paul Prudhomme Poultry Magic, Chicken Recipes For Gas Grills, Chipotle, Chipotle Sauce, Fischer And Wieser Roasted Raspberry Chipotle Sauce, Tupperware Season-Serve Marinating Container