Country-Style Ribs on The Pit !

Anyone raised in Texas knows that one of the most important elements in life to learn is - Bar-b-Que.  And it’s a serious subject.

A Texas marinade usually has what they call - a savory flavor.  We’re just really not into adding all the sweetness in the far south.  " Don’t need anymore than we’re already born with ! "

Some folks seem to bury the taste under all the Cayenne pepper.  I’ve never understood that one.  I prefer being allowed to taste the meat.

Some folks are under some - desperately confused notion - that you should boil your meat before putting it on the pit.  Boiling all the flavor out of a meat?  This just brings another addition to the definition of the word - crazy.

I mean - why bother with all the hassle.  Just grab a can of potted meat!  It’s already ruined.

“ Boiling the meat removes the fat ! “  Really?  Honey - if you’re gonna buy into all the hype with nutritional rules that they’re all putting out there - don’t bother!

And on the side - let me give you a clue about all that hype.  There aren’t enough jobs in this country.

Knaw on that one for a while!

All you others - let’s just move on to the good stuff!

These are the ingredients you’ll need.

As you can tell - there are times when I will choose store brands.  There are very few times in this world when I will insist on the product being carried under a major brand - especially during these days.  If everybody took the time to pay attention to prices when they do their grocery shopping - all those major brands would have to submit to those that secure their paychecks for them - you and me!

Country Pork Rib Marinade

1 tsp. dry mustard
1/4 tsp. course ground black pepper
Pinch of Cayenne ( can be adjusted to your liking )
1 Tbl. paprika
1 tsp. salt
1 Tbl. Worcestershire sauce
1/2 c. K.C. Masterpiece " Original " BBQ Sauce
1/2 c. distilled vinegar
1/2 c. extra virgin olive oil
1 ( 12oz. ) Beer ( Your choice ! )

I've used a #3 Rubbermaid bowl.  This is a little over 3lbs. of ribs in the marinade.

Mix all ingredients together.  Soak ribs in marinade in the refrigerator for minimum of 4 hours.

Here’s the Finished Product!

Believe it or not - I almost forgot to get this shot!  These were the last two left over - after Hubby and I had already eaten!

Once the ribs were put onto the smoker - I went back and mopped them with the marinade each time I turned them.  And yes - I turn my meat to cook twice on each side - with the exception of steak.  And I never put the final dash of salt on my meat until I give it the last turn and baste.

Calamari Success!!

 

I’m so surprised by how many people I know that - still - haven’t been able to jump off that cliff to try Calamari.

Even more surprising is to know that some of those same folks can suck down raw oysters and chase ‘em with beer - but - carry this heavy fear of - Calamari.

Confession here.  I have never been walked through that dark fear of raw oysters.  I will kill you over fried oysters!  But - I can't even handle the sight of watching someone doing raw oysters.  How do you consider what you don't chew as eating - anyway?

In case you don’t know - Calamari is the dress-up name for a wonderful appetizer prepared using - Squid!

And I love it - absolutely!

Nine times out of ten - I have learned that the first experience is downright crucial to success with walking any loved one into a whole new food world for their pleasure.

For me - it was a Christmas dinner in a little bitty small room - some very quaint Mom ‘n Pop place in Turlock, Calfifornia.  For some reason - I can’t even remember the name of the place.  It's been so long ago.  I can only remember the room - and the company at the table.  I dunno.  But I think that gives more value to the memory and the reason why we were there - rather than only remembering the name of the place - so there!

I have tried - for quite a while - years - to get Dwayne to taste Calamari.  Attempts to walk this husband of mine to the other side of that dark fear - Ha! - much like walking some Great Pyraneese - that decides to take a nap - in a mud puddle.

It hasn’t been pretty.

But - let me go on record.  There was success - finally - on Monday, February 2, 2010 - at my most favorite restaurant - Johnny Carino's in Knoxville, Tennessee!


I don’t know why - but - almost everywhere I have been since my first taste of Calamari - I have found it being served with Marinara sauce.  Maybe some people can handle this - but for me - that spicy tomato Marinara just doesn’t fit with - seafood.

“ When all else fails - try it with Ranch Dressing! “

Well - not this time.  But close!

Try this Side Dip!

Teresa's Favorite Calamari Dip

Ingredients:
1 8-oz. pkg. Cream Cheese
1 16-oz. carton Sour Cream
2 Tbl. Prepared Horseradish
1 tsp. Lemon Juice
Salt to taste

Instructions:
Let your cream cheese sit until room temperature.  Strain prepared horseradish - unless you use fresh grated.  Combine all ingredients.  Best if you let it set in the refrigerator for thirty minutes or so.


Side Notes -
The very best recipe I have ever found for preparing Calamari at home is one offered by my one of my two favorite Manly Chefs - Mario Batali !!