| I will however include recipes for some of the sides even though they appear elsewhere on the site - just makes it a little easier since you're already here, don't ya think? Enjoy them over the holiday and send me your favorites, maybe we can get them on here for everyone to enjoy! |
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| Memorial Day Barbeque |
Truly one of the best holidays ever created, Memorial Day
combines remembrance of all those who have defended
freedom, and celebrations that they would have likely
appreciated the ability to have - enjoying a good time with the
family and friends who treasure that freedom. I for one
appreciate it and can never say thank you enough to all the
men and women who have demonstrated with valiant effort
large and small, that freedom is not free.
The traditional start of summer, Memorial Day hardly seems
complete without making some of the barbecue staples that
have possibly been languishing in the proverbial cupboard
through the winter and spring.
In other words, it time for ribs! And beans! And potato salad
and key lime pie and any number of things that say
SUMMER IS HERE................. LET'S BARBECUE!
combines remembrance of all those who have defended
freedom, and celebrations that they would have likely
appreciated the ability to have - enjoying a good time with the
family and friends who treasure that freedom. I for one
appreciate it and can never say thank you enough to all the
men and women who have demonstrated with valiant effort
large and small, that freedom is not free.
The traditional start of summer, Memorial Day hardly seems
complete without making some of the barbecue staples that
have possibly been languishing in the proverbial cupboard
through the winter and spring.
In other words, it time for ribs! And beans! And potato salad
and key lime pie and any number of things that say
SUMMER IS HERE................. LET'S BARBECUE!
The recipe for ribs is pretty short - put the rub on and cook them!
The trick is to cook them the right way of course - good ribs take a little time and tender loving care, and
the way I dispense that is covered in great detail in the Q Technique section of this site. So rather than
reproducing all of that here, just click over when you are ready and follow the recommendations to your
superb Memorial Day Ribs!
The trick is to cook them the right way of course - good ribs take a little time and tender loving care, and
the way I dispense that is covered in great detail in the Q Technique section of this site. So rather than
reproducing all of that here, just click over when you are ready and follow the recommendations to your
superb Memorial Day Ribs!
| Big Daddy T's Spicy Sweet Baked Beans Is there any more of a staple at a barbeque than baked beans? Gotta have'em! I have, at times during a barbeque, gotten more compliments on these beans than I have on a my ribs! This is a favorite recipe of mine, one that I have added to and dropped from over the years, having seen and tasted other recipes, so if it looks like some other one don't sue me , it is purely happenstance. I hope you enjoy it as much as I do! 2 - 16 oz cans baked beans, drained 1 - cup, light brown sugar, firmly packed 3/4 - cup blackstrap molasses 1/2 cup KC Masterpiece BBQ Sauce 3 - tablespoons, or liberal squirts, of yellow mustard 1 - jalapeno, seeded and chopped 1 - tablespoon, or liberal squirt, of Worcestershire sauce 1 - large Vidalia, or other sweet, onion, chopped Kosher Salt Fresh Ground Black Pepper Preheat oven to 350`F. Combine the beans, brown sugar, molasses, barbecue sauce, mustard, jalapeno, Worcestershire sauce, and onion in a medium bowl. Season to taste with salt and pepper. Stir to combine. Transfer mixture to a large baking dish. Sprinkle the top with additional pepper and salt, to taste. Bake until bubbly and reduced, about 1 hour. Makes 6 to 8 servings. |
| Brotha K's Own Potato Salad 1 sack New potatoes 1 lg Red onion 1 jar Bacon bits….the real stuff 1/2 jar Green olives 1/2 cup Mayonnaise 1 cup Sour cream 2 TBSLP Mustard 2/3 cup Ranch Dressing To taste Salt To taste Pepper Cook the potatoes until just done, drain and let cool. Slice and grill one large red onion. Note: Put olive oil on the onion slices, salt and pepper, before grilling. Take half the jar of green olives and chop them up. Slice the potatoes, leaving the skin on, and put in the bowl. Do not dice the potatoes. Chop the red onions and place them in the bowl with the potatoes. Put the chopped green olives in the bowl. Put the whole jar of bacon bits in the bowl. Salt and pepper as desired, to your liking. Add the mayonnaise, sour cream, mustard, and ranch dressing. Fold the ingredients in until blended well, then taste. If you need more seasoning then add salt and pepper to taste. "This is very good and always a favorite." - Brotha K |
| Key Lime Pie 1 can (14oz) sweetened condensed milk 4 eggs, separated 4 oz key lime juice 1 – 9” Graham Cracker pie crust Cream topping (optional) 1 cup heavy whipping cream 2 TBLSP confectioners sugar 1/2 teaspoon vanilla extract Meringue (optional) 1/4 tsp salt 1/4 tsp cream of tartar 1/4 cup confectioners sugar Pre-bake the pie crust, and begin filling preparation as it bakes. When crust is done, remove and let cool slightly, leaving oven on at 350`F. Beat the egg yolks until just combined. On low speed blend the condensed milk and egg yolks. Continue beating and add lime juice slowly, beat until it thickens. Pour mixture into warm pie crust and bake until filling is just firm, 10-15 minutes. Remove to cooling rack, cool for about 10 minutes Cream Topping (optional) Using cold beaters and bowl, add vanilla to cream and beat, slowly adding confectioners sugar. beat until peaks hold stiff. Spoon onto refrigerator-cooled pie and serve immediately. Garnish with a few thin, twisted lime slices, if desired. Meringue (optional) Beat egg whites with the salt and tartar untilfoamy. Continue beating as you slowly add the sugar, until mixture is shiny and holds peaks. Cover the pie with meringue, making sure it reaches to the crust edges. Bake pie again until meringue is slightly brown, about 10 - 15 minutes. Cool on rack, then refrigerate and serve cool. Garnish with a few thin, twisted lime slices, if desired. |
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