Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html#comments Wed, 10 Dec 2014 14:40:18 +0000 http://steamykitchen.com/?p=38718 Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 ...

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Prime Rib Roast Recipe

Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 tongs to lift, rotate and hold the roast. Then transfer the burning-hot seared hunk into a roasting pan (without dropping it) to slow-roast in the oven. While the recipe produces my perfect, steakhouse-quality Prime Rib Roast, it is a multi-step process.

But I now rely on my 1-Step, Fail Proof Prime Rib Roast Recipe, which produces even BETTER results than anything I’ve ever tried.

The solution is to use a rotisserie. We’ve had this Ronco bad boy for about four years. It gets used more often than my oven, because it’s easy to clean, easy to operate (just turn the timer knob) and provides excellent results 100% of the time.

prime rib roast rotisserie

(Here’s my Amazon affiliate link if you’d like to purchase one)

Rotisserie for Prime Rib???

Most people associate rotisserie for chickens, but we use it for lamb roasts, pork tenderloin and prime rib roasts too.

The rotisserie’s turning mechanism ensures the prime rib roast recipe cooks evenly and has a nice crust on all sides, while keeping the center medium to medium-rare. With a built-in timer that automatically shuts off the oven, you are guaranteed perfect prime rib.  The timing is based on the weight of the prime rib.

Prime Rib Roast Recipe - Rotiserrie

Standing Prime Rib Roast

What is a rib roast, a.k.a. Standing Rib Roast a.k.a. Prime Rib? It’s basically the same cut as a rib eye steak. But instead of cutting individual steaks, the meat is left uncut and often tied to keep its nice shape during cooking.

This one is from the fine folks at Lobel’s in New York. For the past 60 years, five generations of the Lobel family have run the most well-known meat market in New York. They ship  their exceptional meats nationwide. This is a USDA Prime Dry Aged Rib Roast (they also have Wagyu Prime Dry Aged Rib Roast.) But no need to get all fancy if you don’t want to. Just a nice hunk of rib roast with good marbling. Most rib-eyes have that nice band of fat around what I call the “collar” of the ribeye, which is my #2 favorite part of a ribeye. My #1 favorite part is the BONE (hey, I’m Asian. I like to gnaw and nibble all that juicy meat on the bones to the dismay of my dogs!)

Prime Rib Roast Recipe

Let’s season this prime rib!

I love rubbing the prime rib with Kansas City Steak Seasoning from Two Snooty Chefs (fun name!)

Prime Rib Roast Recipe on Rotisserie

Fill the pan with some veggies. These veggies will roast along with the prime rib, and we’ll use this to make the Red Wine Au Jus.

Prime Rib Roast Recipe - Fresh Vegetables

Here’s your one-step, fail-proof method

With the rotisserie, this Prime Rib Roast becomes super simple, one-step and fail-proof. Load ‘er up!

Prime Rib Roast Recipe - Rotiserrie

Turn it on. 16-18 minutes per pound, depending if you want it rare or medium-rare. We went with 18 minutes per pound. Set the timer on the rotisserie.

Prime Rib Roast Recipe - Rotiserrie

The dripping fall conveniently into a pan that I’ve loaded with vegetables. This all gets collected to make the Red Wine Au Jus. Oh, I forgot, I threw in a few sprigs of fresh thyme in there too.

To check doneness, use an instant-read meat thermometer; 125 degrees F for rare; 160 degrees F for well done; insert at thickest part of roast and away from bone

Prime Rib Roast Recipe - Rotiserrie

When it’s done, let it rest while you make the Red Wine Au Jus. YUM! Can you smell that? Isn’t this one-step process on the rotisserie so easy?

Prime Rib Roast Recipe

Red Wine Au Jus

Carefully pour the contents of the pan into a small saucepan.

Prime Rib Roast Recipe

Pour in 1 cup of good quality red wine (yeah, that was from my wine glass)

Prime Rib Roast Recipe

1 cup of beef broth.

Prime Rib Roast Recipe

Pan drippings + Roasted Vegetables + Red Wine + Beef Broth = Red Wine Au Jus.

Prime Rib Roast Recipe

Let it simmer for 8 minutes.

Prime Rib Roast Recipe

Strain.

Prime Rib Roast Recipe

 

Cut the Prime Rib Roast

The first step is to cut the bones off.

Prime Rib Roast Recipe

Prime Rib Roast Recipe

The bones will then get cut further and all go on MY plate (heehee!)

Then slice the prime rib roast into desired thickness. You can also carve this at the table, if you wish.

Prime Rib Roast Recipe

Serve with the Red Wine Au Jus.

Prime Rib Roast Recipe

 

Big thanks to Lobel’s for sending me a big, fat, USDA Prime Rib Roast. The meat was exceptional, the best we’ve ever had, perfectly aged. We’ve been spoiled now!

More Recipes to Explore

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

Roasted Garlic Mashed Potatoes (Steamy Kitchen)

Yorkshire Pudding (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Dr. BBQ’s Famous Baby Back Ribs (Steamy Kitchen)

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1-Step, Fail Proof Prime Rib Roast Recipe on Rotisserie

Servings: 6 Prep Time: 10 minutes Cook Time: varies
Prime Rib Roast Recipe

A 4-pound roast (with 3 bones) will feed 6 people. Purchase whatever size roast you need, adjust cooking time based on size. Please read the instructions that comes with your rotisserie on how to load the rib roast and cooking times. Our rotisserie instructions were 16-18 minutes per pound.

Ingredients:

One bone-in prime rib roast
salt and pepper (or seasoning blend of your choice)
3 carrots, peeled, cut in big chunks
3 stalks celery, cut in big chunks
1 large onion, quartered
several sprigs of thyme
1 cup red wine
1 cup beef broth

Directions:

Season the rib roast generously on all sides. Load the rib roast onto the rotisserie, with spikes between the bones.

Scatter the carrots, celery, onion and thyme in the roasting tray. Insert roasting tray into rotisserie.

Set rotisserie to cook according to manufacturer's instructions. Please read the manual and find cooking time chart, as your machine may be different from mine.

When done, let roast rest while you make the Red Wine Au Jus. Pour the contents of the roasting pan into a medium saucepan set on medium-high heat. Add the red wine and beef broth. Simmer on low for 8 minutes, uncovered. Strain and serve with the Prime Rib Roast.

To carve the Prime Rib Roast, first, cut off the bones. Cut each bone apart. Then slice the rib roast into desired thickness.

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Zucchini Frittata Recipe http://steamykitchen.com/21513-zucchini-frittata-recipe.html http://steamykitchen.com/21513-zucchini-frittata-recipe.html#comments Mon, 14 May 2012 16:22:00 +0000 http://steamykitchen.com/?p=21513 I’ve known Giuliano, Lael and the girls since their early days of the blog. The Hazan’s live in Sarasota, Florida, just a few minutes hop down the interstate from us. If you’re not familiar with Giuliano, I’m sure you’ve heard of his mother, Italian cooking doyenne, Marcella Hazan, whom I was lucky enough to spend time with a couple of ...

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Zucchini Frittata Recipe

I’ve known Giuliano, Lael and the girls since their early days of the blog. The Hazan’s live in Sarasota, Florida, just a few minutes hop down the interstate from us. If you’re not familiar with Giuliano, I’m sure you’ve heard of his mother, Italian cooking doyenne, Marcella Hazan, whom I was lucky enough to spend time with a couple of years ago.

slice of frittata Zucchini Frittata Recipe

Giuliano, Lael and I have crossed paths many times, though usually it’s is a quick “hi!” at the IACP conferences or other blogging conferences. We’ve dined at their house and they at ours – I’m in love with their girls, Gabriella and Michela, who love their pastas almost as much as their papa.

Giuliano just came out with a new book, Hazan Family Favorites, featuring recipes from his childhood and new recipes that he loves to make at home with the girls. The dishes are unfussy and simple to prepare – most recipes have just a handful of ingredients and 3 steps. My favorite part of the book was reading the family stories and watching Giuliano grow up with Marcella and Victor through photos!

This morning’s eggs from our hens and a giant zucchini from the garden went into the Frittata with Zucchini. We added a super-ripe heirloom tomato, also from our garden and finished it off with goat cheese crumbles (sadly, not from our homestead, though one day….maybe…a goat or two)

Zucchini Frittata Recipe

The zucchini is best sliced on a mandolin – the one I *love* is the handheld mandolin by Oxo for $14.99. It’s lightweight, under $15 and requires no setting up.

slicing zucchini for Zucchini Frittata Recipe

Gorgeous heirloom tomato from my garden – I don’t remember the name of this tomato, but it ripens to a deep dark red/black color.

slicing tomatoes for Zucchini Frittata Recipe

The onions are caramelized with just a pinch of sugar. The sugar helps speed up the caramelization by half the time.

cooking onions for Zucchini Frittata Recipe

Sliced zucchini is added to the pan and cooked until soft.

cooking onion and zucchini for Zucchini Frittata Recipe

Those pretty eggs are from the hens – we used 5 of them. Whisk the eggs well.

cracking egg Zucchini Frittata Recipe

In the pan, pour in the eggs, throw on the tomato slices and dot with crumbled goat cheese. Bake.

Zucchini Frittata Recipe

Great for breakfast, brunch, lunch or dinner.

Zucchini Frittata Recipe

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Zucchini Frittata Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes
zucchini-frittata-recipe-7837.jpg

Recipe adapted from Hazan Family Favorites by Giuliano Hazan. Adding just a pinch of sugar to the onions will speed up the caramelization. After the frittata is cooked, let it cool before cutting into it -- it's easier to cut nice, clean slices when the frittata has had a chance to cool. I like to serve frittata warm (not hot).

Ingredients:

1 onion, sliced
3 tablespoons butter
1/8 teaspoon sugar
12 ounces zucchini (1 large zucchini or 3 small zucchini)
salt and freshly ground black pepper
5 eggs
sprig of fresh thyme (or 1/4 teaspoon dried thyme)
1 tomato
4 ounces goat cheese

Directions:

1. Heat a nonstick pan over medium heat and add the butter. When the butter starts bubbling, add the onion. Sprinkle in the sugar. Saute the onion until carmalized, about 8-10 minutes. Take care not to burn the onions.

2. While the onion is sauteeing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occassionally until zucchini is tender and has just started to brown.

3. In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element.

4. Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.

5. Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

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Broccoli Potato and Bacon Hash http://steamykitchen.com/20996-broccoli-potato-bacon-hash-recipe.html http://steamykitchen.com/20996-broccoli-potato-bacon-hash-recipe.html#comments Wed, 14 Mar 2012 15:22:00 +0000 http://steamykitchen.com/?p=20996 It’s Spring Break and my boys think it’s only right that I make them “weekend breakfasts” every morning, which means I need to channel my inner White on Rice Couple (when they were here last month, Todd & Diane made homemade waffles, bacon to order and pancakes – something different every single morning) and create hearty breakfasts. T&D – you’ve spoiled ...

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Broccoli Potato Bacon Hash Recipe

It’s Spring Break and my boys think it’s only right that I make them “weekend breakfasts” every morning, which means I need to channel my inner White on Rice Couple (when they were here last month, Todd & Diane made homemade waffles, bacon to order and pancakes – something different every single morning) and create hearty breakfasts. T&D – you’ve spoiled my boys.

A winner here is Broccoli, Potato and Bacon Hash – with a little fresh thyme thrown in. The diced potatoes are cooked in bacon fat. Yes, bacon fat.

Instead of using broccoli florets, I use the stems, they cube perfectly to be the same size as the potatoes and cook to a tender, happy green bite.

The broccoli stem sort of gets ignored anyways, I’ve often seen cooks cut off the florets and throw away the stem. What for!? Underneath that first tough layer is a tender crunchy stem. Just use a peeler to take away that fibrous skin.

Broccoli Potato Bacon Hash Recipe

Everything is cooked in one pan on the stove. What’s important is the order of the ingredients added to pan so that every single ingredient is cooked perfectly.

1. Cook bacon, render that fat! Remove bacon (so that it doesn’t burn)

2. Cook the potato in the bacon fat….yeah, soak up all that goodness!

3. Add in the onion

4. Add in the broccoli stems and the garlic (garlic is added at this late in the game so that it doesn’t burn)

5. Cover and finish cooking

Broccoli Potato Bacon Hash Recipe

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Broccoli Potato and Bacon Hash Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
broccoli-potato-bacon-hash-recipe-7253.jpg

Use a paring knife or vegetable peeler to peel away the tough, outer layer of skin on the broccoli stem. Try to keep your potatoes diced small - the larger the potatoes, the longer it will take to cook.

Ingredients:

4 slices bacon, cut into 1/2" pieces
1/2 onion, diced
2 potatoes, cut into 1/2" dice
Stem of 1 head of broccoli, peeled and cut into 1/2" dice (about 1 cup)
salt and pepper
1 clove garlic, finely minced
salt and freshly ground black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Directions:

1. In a large saute pan over medium-high heat, cook the bacon pieces until crisp. Use a slotted spoon to remove and reserve the bacon, leaving the bacon drippings in the pan.

2. Add the potatoes to the pan and brown the potatoes on each side, about 6-8 minutes.

3. Stir in the onions, cook for 2 minutes, then add in the broccoli and the garlic. Cook for 2 minutes. Add in 1 tablespoon of water and cover. Let cook for 3 minutes. Check to make sure that the potato is cooked through.

4. Add the cooked bacon pieces back into the pan and season with salt, pepper and fresh thyme.

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Crepes with Salted Lemon Butter Caramel http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html#comments Mon, 23 Jan 2012 18:47:42 +0000 http://steamykitchen.com/?p=20376 I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I ...

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I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I lack), focus, (uh, that neither) and nimble fingers (I’ve got chronic tendonitis)….though I’ve found that I’m extremely deft in hitting the delete button with my ring finger.

Sometimes, I’ll be typing a sentence that my brain is thinking, but my fingers know better and my ring finger is already reaching for the delete button even before I finish the thought.

For this book, I’ve decided to keep my sanity, and instead of trying to develop, write, style and shoot the book all by myself, I’m going to get some help. My best friends, Todd and Diane are comin’ to help me style – all the pretty stuff like plates, linens, table settings. I’ll be shooting the photos myself, but I’m gettin’ loads ‘n loads of help from some of the best photographers in the business.

I love my friends.

We’ve also convinced Jenna from Eat Live Run to come along and help out. All I have to do is feed her….and she’s gonna help me in the kitchen!

The crew is coming in on Monday and we’re aiming to shoot an ambitious 12 recipes per day. So, if you happen to see an odd tweet or facebook post from my husband or sons, “Mommy is going CRAAAAZY!” you’ll know why.

Less than a week before they arrive and I’m already a giddy-excited wreck. I’ve been sugar and carb loading to deal with the nerves, wouldn’t you!? With a bag of Meyer lemons (thanks Julie!) in the refrigerator, my friend Kelly and I made these Crepes with Salted Lemon Butter Caramel.

My coping mechanism looks like this:

 

 

Sweet, tart and drippy.

Oh and crisp too:

The eggs were from our hens – 4 hens out of 5 are laying daily, the olive green is from Olivia Superstar.

The crepe recipe is from Martha Stewart, why mess with perfection? Her Lemon Caramel Sauce with Candied Lemons were a bit too fussy for me, so we’ve made a one-pan, 5 minute Salted Lemon Butter Caramel instead.

Crepes with Salted Lemon Butter Caramel

The batter should be thin, like this.

To cook the crepes, add butter to a non-stick pan on medium heat.

When the butter begins to bubble, add 3 tablespoons of batter to the middle of the pan. If you have a smaller pan, use less.

Go ahead and tilt the pan this way and that to get the batter to spread evenly and thinly on the surface.

After a minute, it’s time to flip. I’ve found that an ultra thin metal spatula really works well (just be careful as you’re working with a nonstick pan). You could also use a butter knife as well – the thinner the better to get under the very delicate crepe.

And I use another spatula to help it along.

And flip in one piece.

You can keep the crepes warm in the oven while you make the rest of them.

The Salted Lemon Butter Caramel is so super simple to make – butter, brown sugar, lemon and sea salt.

Slice and remove the seeds.

Get your butter nice ‘n bubbly and add the brown sugar.

Snuggle in the lemon slices, sprinkle with sea salt.

Let ’em cook!

At the very end, add in the lemon juice.

Serve over the crepes.

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Crepes with Salted Lemon Butter Caramel Recipe

Servings: 4-6 (makes about 15 crepes) Prep Time: 10 minutes Cook Time: 35 minutes
lemon-crepe-salted-lemon-butter-caramel-recipe-6653-2

Adapted from Lemon Crepes by Martha Stewart

Her original recipe recommends refrigerating the batter for 2 hours, however we skipped this step (we couldn't wait) and the crepes turned out beautifully.

If you find that your crepes are too thick, add a tablespoon of water to the batter to thin it out a bit more.

I use salted butter, if you're using unsalted butter, add a pinch of salt to the crepe batter.

Ingredients:

FOR THE CREPES
3/4 cup all-purpose flour
1/4 cup granulated sugar
3 large eggs
1 1/4 cup milk
8 tablespoons melted butter, divided
1/4 teaspoon vanilla extract
FOR THE SALTED LEMON BUTTER CARAMEL
4 lemons, divided
4 tablespoons butter
generous pinch of sea salt
1/3 cup brown sugar
fresh mint or thyme, for garnish

Directions:

To make the Crepes:

1. Preheat oven to 200F.

2. In a bowl, add the flour, sugar and the salt. Use a whisk to stir vigorously to break up any clumps of flour.

3. In a separate large bowl, whisk together the eggs, milk, just 6 tablespoons of melted butter (set aside the remaining 2 tablespoons of butter) and the vanilla extract. In batches, add the flour mixture in several batches and slowly stir to incorporate. Do not overmix. At this point, you can refrigerate an hour or up to overnight (optional).

4. Heat a crepe pan or nonstick frying pan over medium heat. Use a brush dipped in the remaining melted butter and brush some butter on the bottom of the pan. When the butter is bubbling, add 3 tablespoons of the batter in the center of the pan. Gently tilt and swirl the pan to get the batter to spread and create a thin layer. Cook for 1 minute until lightly browned on the bottom and then flip (use 2 spatulas to make it easier to flip). Cook an additional 1 minute.

5. Transfer the cooked crepe on a plate, cover with towel and keep warm in the oven while you cook the remaining crepes and make the Salted Lemon Caramel.

To make the Salted Lemon Butter Caramel:

1. Juice only 2 of the lemons (the other 2 lemons will be used in next step) to get 2 tablespoons of lemon juice.

2. With the remaining 2 lemons, slice 1/4" thick.

3. Heat a frying pan over medium-high heat and add the butter. When the butter begins to bubble, add in the brown sugar and sea salt and whisk until incorporated. Add the lemon slices to the pan and let cook for 2 minutes each side. Pour in the lemon juice and let simmer for an additional 2 minutes. Pour over folded crepes, garnish with fresh mint or thyme and serve immediately.

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Fried Smelt http://steamykitchen.com/15666-fried-smelt.html http://steamykitchen.com/15666-fried-smelt.html#comments Thu, 26 May 2011 20:35:20 +0000 http://steamykitchen.com/15666-fried-smelt.html In a previous life, I used to work for a giant booze company. I used to commute between my home in the San Francisco (which was only 7 miles away from the office but took 40 minutes to drive sometimes) to the office near the Embarcadero or to the winery in Napa Valley in my little beloved 2-seater fancy pantsy ...

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Fried Smelt Recipe - final dish

In a previous life, I used to work for a giant booze company. I used to commute between my home in the San Francisco (which was only 7 miles away from the office but took 40 minutes to drive sometimes) to the office near the Embarcadero or to the winery in Napa Valley in my little beloved 2-seater fancy pantsy convertible. I know, a tough life, huh?

On the days that I’d head to the city office, I would try to take the subway a couple times a week and on the walk after work back to the subway, I’d often meet friends for dinner at a Greek restaurant called Kokkari. Coincidentally, I just found out that my very handsome friend and fellow blogger Michael Procopio (*waving hi, Michael!*) works there.

The must-order item on the menu is Fried Smelt, little fishies fried whole and served with a garlic-potato skordalia (thick potato-based dipping sauce) and wedges of lemon. The finger-length fried smelt is eaten whole – tail, bone and all – and I call them my Greek French Fries as they are just as addictive.

 

My version doesn’t come with a dipping sauce (though I’m sure you’d could whip up a garlic aoili or find a recipe for garlic-potato skordalia, but instead I toss the fried smelt quickly in an aromatic saute of butter, garlic, chilies and fresh herbs. And instead of coating the smelt in a flour batter, I prefer a crisp-crunchy texture that uses matzo meal mixed with garlic powder.

How to Make Fried Smelt

Here are the smelt fish, my fishmonger sells them thawed just like this. They should be no longer than 4 1/2-inches – I find that smelt bigger than that tend to have bones that are a little harder. The smaller, the better as you’ll be eating these fish whole.

The matzo meal is mixed with garlic powder and salt (or you could use garlic salt). Instead of matzo meal, substitute with regular flour, crushed cornflakes or panko. There’s no need to dip the smelt fish in egg – just pat on the matzo meal onto the fish.

About Garlic Powder

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

Garlic Powder consists of dried, powdered cloves of the finest California garlic. A member of the lily family, it is one of the oldest cultivated plants. Garlic’s pungent flavor has been used since ancient times.

To maximize flavor, moisten with water before use.
1/8 teaspoon powdered garlic = 1 clove fresh garlic.

In a pan with about a half-inch of hot oil, carefully slide in the smelt fish. Fry for 3-4 minutes until golden brown.

Let the smelt drain on a wire rack to get rid of excess oil.

They’re quite pretty, aren’t they?!

For the aromatics, use a fistful of any fresh herbs you want. I’ve pulled some fresh parsley, oregano and thyme from the garden.

Half a lemon, minced fresh chili and minced fresh garlic.

In a pan with 2 tablespoons of butter, saute the aromatics and herbs until very fragrant (can you smell the garlic!?) Right before serving, pour this over the fried smelt.

Serve immediately with lemon wedges.

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Fried Smelt Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Fried Smelt Recipe - final dish

Substitute panko, all-purpose flour or crushed cornflakes for the matzo meal. For a gluten-free version, substitute with your favorite GF cornmeal.

Ingredients:

cooking oil for frying (I like to use olive oil)
1 cup matzo meal
2 teaspoons garlic powder
1 teaspoon salt
1 pound smelt
2 tablespoons butter
handful fresh herbs, minced
1 clove garlic
minced fresh chili pepper (I used 1 whole chili)
salt and pepper
1 lemon, halved

Directions:

1. In a large saute pan, add oil to reach 1/2 inch up the sides of the pan. Heat the oil until 350F or when you drop a few flakes of matzo meal into the oil it begins to bubble and lightly brown.

2. In a wide, shallow bowl, mix together the matzo meal, garlic powder and the salt. Have the matzo meal, the smelt, a wire rack on top of a baking sheet ready by your stove. Coat a smelt on both sides with the matzo meal then carefully slide into the hot oil to fry. Repeat with a few more smelt fish (just make sure you give the smelt enough room so that they don't touch in the oil). Fry both sides of the smelt fish for 2 minutes each side. They cook very quickly! Let the fried smelt drain its excess oil on the wire rack. Repeat with remaining batches.

3. Just before serving, heat a saute pan over medium-high heat. Add the butter and when hot, add in the garlic and chilies. When garlic becomes fragrant, season with salt and pepper and squeeze in the juice of one of the lemon halves. Turn off the heat and stir in the fresh herbs. Pour this over the plated fried smelt and serve immediately with lemon wedges.

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White Beans and Cabbage http://steamykitchen.com/14838-white-beans-and-cabbage.html http://steamykitchen.com/14838-white-beans-and-cabbage.html#comments Mon, 04 Apr 2011 19:30:16 +0000 http://steamykitchen.com/?p=14838 To me, cabbage, beans and potatoes are the best Western comfort food ever (just in case you’re curious, at the top of the list of my Asian comfort food are: white rice and ramen). And to have cabbage, beans and potatoes all in one dish that only takes 15 minutes to make? Triple Score. Last week, I received a copy ...

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To me, cabbage, beans and potatoes are the best Western comfort food ever (just in case you’re curious, at the top of the list of my Asian comfort food are: white rice and ramen). And to have cabbage, beans and potatoes all in one dish that only takes 15 minutes to make? Triple Score.

Last week, I received a copy of 101 Cookbooks Heidi Swanson’s brand new book, Super Natural Every Day ($12.77 on Amazon) and that very night, couldn’t wait to make this dish called White Beans and Cabbage.

Heidi’s book is filled with 100 of her very favorite everyday recipes, “Well-loved recipes from my natural foods kitchen.” If you’re looking to eat a little more healthful, this book will be your go-to book. When you pick up this book and browse through the pages, you really get a sense of connection with Heidi. Her food photography is peaceful, soothing and textured.

Simply put, Heidi is helping change the way people eat with wholesome recipes that are simple – most of the recipes in the book are no longer than a couple of paragraphs.

I know you’ll love this book as much as I do.

White Beans and Cabbage Step by Step

Slice your cabbage as thin as you can. Cut your potatoes in super-tiny dice, about the size of frozen peas ‘n carrots. Yes, that small!

You can use any type of canned beans, I used canned cannellini beans. Just make sure you drain the beans well and give them a good rinse to get rid of any of the liquid they were sitting in inside the can. The onion (or use 1/2 shallot) should be minced.

We’ll cook the potatoes first – make sure you spread them out all over in the pan and cook on all sides until browned.

Next, I add in the fresh thyme, onions and then the beans. Spread them all over the pan and cook until the beans get nicely browned.

Add the cabbage, toss and then season with salt and pepper to finish.

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White Beans and Cabbage

Servings: 4-6 Prep Time: 5 minutes Cook Time: 10 minutes
white-beans-cabbage-recipe-super-natural-every-day-cookbook-7984.jpg

Adapted from Super Natural Every Day by Heidi Swanson

Make sure you dice the potato very small - a little less than 1/2" cubes. It will make sure that the potato cooks through.

Ingredients:

2 tablespoons extra-virgin olive oil
1 medium potato, scrubbed and cut into tiny dice
3-4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1/2 onion, minced
One 15-ounce can white beans, rinsed and drained
3 cups (8 ounces) very finely shredded green cabbage
fine-grain sea salt

Directions:

1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.

2. Add in the fresh thyme, onion and the white beans and spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.

3. Stir in the cabbage and cook for another minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.

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Perfect Prime Rib Recipe with Red Wine Jus http://steamykitchen.com/12516-perfect-prime-rib-roast-au-jus-recipe.html http://steamykitchen.com/12516-perfect-prime-rib-roast-au-jus-recipe.html#comments Thu, 09 Dec 2010 15:34:39 +0000 http://steamykitchen.com/?p=12516 Step by step photos for perfect prime rib - the secret is the hot sear and then slow and low roast.

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Prime Rib Recipe - Prime Rib Roast with Red Wine Jus
The first meal I ever cooked for my parents and brother was when I was I was 26 years old. Yeah, believe it or not, I never cooked at all for my family, the kitchen in our home was Mom’s domain and us “kids” were relegated to boring kitchen duties any time we stepped foot on the linoleum.

When I moved from Los Angeles to San Jose, my parents and brother drove up to visit for Thanksgiving. I decided to go all out and made my very first prime rib roast ever. It was perfect. I impressed the heck outta my Mom, who finally said, “Who knew you could cook! I should have let you cook all these years!”

Ahhhh young grasshoppa has talent! That would have surely beat washing dishes! 😉

Prime Rib Recipe - Prime Rib Roast with Red Wine Jus

Each year for the holidays, usually Christmas dinner, I’ll make the prime rib roast. The recipe has changed very little, a hot sear and then slow and low is the key to absolutely perfect prime rib.

Prime Rib Recipe - Prime Rib Roast with Red Wine Jus

It’s easier than you think, almost foolproof if you have a meat thermometer. Even if you do goof and leave it in the oven a little longer than desired, it will still be amazing moist and tender (because of the slow ‘n low cooking temp)

Don’t be fooled by the word “prime” in the name of Prime Rib Roast – just regular ‘ol supermarket Choice cut rib roast is fine, no need to splurge (and what a massive splurge that would be!) for the Prime cuts.

These days, I like to dry age my roast (This weekend would be the perfect time to start the dry aging if you are game to do it yourself!), but it’s absolutely not necessary.

Prime Rib Recipe - Dry age the roast

The recipe I use most comes from Cook’s Illustrated with some small changes. It’s come out perfect every single time.

How to Cook Perfect Prime Rib Recipe with Jus

Start with oxtails smeared with tomato paste – this will produce some crazy flavor for the Red Wine Jus (which honestly, is 42% of why I love Prime Rib). Throw some veggies into the pan and roast for 20 minutes to give it a head start.

Prime Rib Recipe - Roast oxtail and veggies

After the oxtails and veg have had a nice bake in the oven, you can already see how much flavor it will add to the recipe.

Prime Rib Recipe - Roast oxtail and veggies

Here’s the roast….instead of trying to carve the roast off the bone AFTER cooking, Cooks Illustrated advises to carve the meat off the bone before roasting for 2 reasons:

1. It’s easier to carve to serve without having to wrestle with bone.
2. The bone will flavor the au jus later in the cooking process.

Prime Rib Recipe - Carve the meat off bone before roasting

You’ll want to cut the roast as close to the bone as possible – don’t waste any of that precious meat!

Prime Rib Recipe - Carve the meat off bone before roasting

In a large frying pan or cast iron pan (preferred), sear each side of the boneless roast.

Prime Rib Recipe - Sear boneless roast

Get a nice crusty crust.

Prime Rib Recipe - Sear each side of roast

On each side.

Now we’ll tie the roast back onto the bones. I like using strips of cheesecloth. Easier than wrangling with twine and that fancy tying thing.  Two strips is all you really need – tie it like a present.

Prime Rib Recipe - Tie roast onto bones with cheesecloth

Tie the roast back on — this is important, because the bone will serve as our “rack” in the roasting pan so that the roast cooks evenly. The bone also gives a lot of flavor. Push the oxtails and veg to the side.

Prime Rib Recipe - Tie roast onto bones with cheesecloth

Roast 17-20 minutes per pound…for a 7 pound roast that would be 2 hours. Check temp with a meat thermometer – just stick the thermometer deep in the middle (don’t touch bone). 122F for rare, 130F for medium-rare.

Prime Rib Recipe - Roast 17-20 minutes per pound

Now it’s time to make the savory red wine jus! Spoon out the fat from the roasting pan (use it for the Yorkshire Pudding Recipe!) Return roasting pan with the oxtails, vegetables and the BONES of the rib roast (just untie them from the roast) with wine, broth and thyme.

Prime Rib Recipe - Red wine Jus

Simmer it good.

Prime Rib Recipe - Red wine Jus

Strain.

Prime Rib Recipe - Strain jus mixture

And it’s done!

Prime Rib Recipe - Strain jus mixture

Carve the prime rib roast.

Prime Rib Recipe - Carve Roast

Serve the prime rib with jus

Prime Rib Recipe - Serve with jus

But don’t forget….for your favorite dog…

Prime Rib Recipe - Save bones for your dog

Oh look! Steph from Faye Bernoulli blog made this Prime Rib recipe. Here’s her photo.

Perfect Accompaniment to Prime Rib Recipe — Yorkshire Pudding

How can you resist!? The beef fat from the roasting pan goes into making these airy Yorkshire Pudding popovers.

Prime Rib Recipe - Yorkshire Pudding

 

More recipes to explore

Prime Rib Roast with Miso Jus (Steamy Kitchen)

Fall off the Bone Baby Back Ribs with Sweet Chili Sauce (Steamy Kitchen)

Cayenne Cinnamon Ribs with Maple Glaze (Steamy Kitchen)

Grilled Garlic and Rosemary Ribeye Steak (Steamy Kitchen)

Roast Beef with Caramelised Onion Gravy (BBC Good Food)

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Perfect Prime Rib Recipe with Red Wine Jus

Servings: 10-12 Prep Time: 2 hours to let roast come to room temperature, but only 30 minutes of hands-on. Cook Time: 2-3 hours, depending on size of roast
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Recipe adapted from Cooks Illustrated.
Important points:
1) Get bone-in rib roast, preferable first-cut, ribs 9-12 for most flavor. Choice grade of beef (i.e. not the pricey Prime grade) is what you'll ask for.
2) Take note of how many pounds the roast is prior to cooking (bones and roast) to determine cooking time
3) Use a meat thermometer

Ingredients:

1 bone-on beef rib roast (about 7-8 pounds)
1 1/2 pounds oxtail bones
1 tablespoon tomato paste
2 onions, quartered
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 whole head garlic, halved
2 tablespoons cooking oil, divided
salt and pepper
1 cup red wine
1 3/4 cups beef broth
1 3/4 cups chicken broth
3 sprigs fresh thyme

Directions:

1. Take roast from refrigerator and let stand at room temperature for 2 hours. Preheat oven to 400F, place rack on lowest position. Rub oxtails with tomato paste, place in roasting pan. Add onions, celery, carrots and garlic, toss with just 1 tablespoon of the cooking oil. Roast for 20 minutes.

2. In the meantime, cut the bone from the rib roast (try to carve as close to the bone as possible). Rub roast with remaining 1 tablespoon oil and generously season with salt and pepper. Heat large frying pan on high heat. When smoking hot, place rib roast, fat side down in pan and sear each side 5 minutes. Remove from pan and let cool for a few minutes. Place the roast right back onto the bones. Use kitchen twine or strips of cheesecloth to tie roast back onto the bones.

3. When the oxtails and vegetables are done, remove pan from oven.

4. Reduce the oven temperature to 250F.

5. Push the oxtail bones and vegetables to the sides, place roast, bone side down in roasting pan. Return pan to oven. Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

6. While roast is resting, make the red wine jus. Keep the oxtails and vegetables in the roasting pan but pour out all but 1 teaspoon of the fat (reserve for Yorkshire Pudding if desired). Place the bones that you've untied from roast in roasting pan 2 burners set on high heat.

7. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Add the beef broth, chicken broth, thyme. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

8. Remove the oxtails and the bones. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus. Give the bones to a nice dog.

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Tomato Braised Cauliflower http://steamykitchen.com/7358-tomato-braised-cauliflower.html http://steamykitchen.com/7358-tomato-braised-cauliflower.html#comments Tue, 16 Feb 2010 21:11:20 +0000 http://steamykitchen.com/?p=7358 Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?” I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch. So, it’s time for a change and this was a big one…but it certainly ...

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Tomato Braised Cauliflower

Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?”

I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch.

So, it’s time for a change and this was a big one…but it certainly was a hit. The recipe is Tomato Braised Cauliflower – a simple Greek recipe from How to Roast a Lamb: New Greek Classic Cooking cookbook by Michael Psilakis that came out last year (highly recommend this book)

Another recipe I’ve made from this book is the Greek Burgers with Roasted Pepper Feta Spread <- stop right here and bookmark that recipe. It seriously will put you in a happy place.

And this Tomato Braised Cauliflower recipe will go just nicely with it. Get recipe at Steamy Kitchen on TLC.

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Cedar Planked Mussels http://steamykitchen.com/4615-cedar-planked-mussels.html http://steamykitchen.com/4615-cedar-planked-mussels.html#comments Thu, 23 Jul 2009 16:38:45 +0000 http://steamykitchen.com/?p=4615 If I had to choose one person to come over to my home and cook for me right now, it would be Ted Reader.He’s a madman. And he even looks like one with hair tricked up in directions only possible by riding a rollercoaster with a can of AquaNet and a blow dryer. But the things he can do with ...

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If I had to choose one person to come over to my home and cook for me right now, it would be ted-reader Ted Reader.He’s a madman. And he even looks like one with hair tricked up in directions only possible by riding a rollercoaster with a can of AquaNet and a blow dryer.

But the things he can do with wood, fire and meat tiptoes that fine line between genius and lunatic.

ted-reader-2

Just crack open Ted’s latest book, everyday-gourmet-plank-grilling Napoleon’s Everyday Gourmet Plank Grilling and you’ll know what I mean.

Man build fire.

Nail big salmon fillet to tall plank.

Stick plank standing up near fire.

Heat from fire cook salmon slow.

Plank give good taste.

cedar-planked-mussels-2742

Yes, Ted is crazy enough to create an entire cookbook dedicated to the art of cooking food on a plank. Any man who starts a recipe with “build a bonfire” is invited to my house anytime. If you’re like me and live in a gestapo-like community where they send out your neighbors to spy on you, measure your mulch levels and then fine you for improper edging, then maybe building a 4-foot fire pit in your yard probably isn’t a good idea. Thank goodness Ted’s book has 100 other recipes that start on a BBQ grill.

cedar-planked-mussels-2758

If you’re new to planking, here’s an easy recipe to start with. Make sure you only use wood that’s designed just for cooking  -you don’t want any of that pre-treated stuff. You’ll soak the planks for at least 2 hours for softer woods like cedar and overnight for harder woods like cherry, otherwise they’ll just burn and incinerate in the grill. Ahem, that’s advice based on experience. My favorite planks come from Sur La Table where they sell a package of cedar-plank-mussels 4 planks that include maple, cedar, hickory and alder woods.

cedar-planked-mussels-2770

How to buy and prepare mussels

When purchasing mussels, ask the fishmonger how long they’ve been sitting there and if they look dried out and sad, just pass. It’s best when your fishmonger selects the mussels one by one for you, but I only ask for that kind of pain-in-the-butt service if there’s no one else in line behind me.

When you get home, immediately unwrap the mussels. Take 2 large bowls – fill the larger of the two bowls 1/3 of the way with ice. Place the mussels in the smaller bowl and nestle that bowl in the ice. Now take a small, damp dishcloth and place that on top the mussels. Place bowl in the refrigerator until ready to cook. You’ll now be able to keep the mussels alive and cold. They can even stay overnight in the refrigerator like this.

Are you ready to start cooking? Inspect the mussels one by one. Scrub the mussels under cool running water and ‘de-beard’ by tugging the stringy stuff towards the hinge. All the mussels should be closed. If they are opened slightly, squeeze the shell closed and then let go. The mussel should stay closed. Discard any mussels that open back up.

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Cedar-Planked Mussels Recipe

I like my mussels simply with good sea salt and lemon. You’re welcome to melt some butter and serve warmed for dipping. One medium-sized plank (15″ x 7″) should hold 1 pound of mussels.

Serves 2 as an appetizer

1 pound fresh mussels
1 cedar plank, made for grilling
a small bunch of fresh thyme
good sea salt
1 lemon or lime, cut into wedges

2+ hours prior to cooking, submerge and soak the plank in water. I used a baking sheet and weighed down the plank with a bowl. 15 minutes prior to cooking, pre-heat your grill on high heat.

When the grill is hot and ready, lay the soaked plank directly on the grill grates. Let the planks pre-heat for 5 minutes.

Follow the directions above to clean and de-beard the mussels. With long tongs or spoon, carefully lay the mussels on the heated planks. Scatter fresh thyme on top. Close the lid and cook for 5 minutes.
You can serve the mussels on the plank at the table. Discard any that have not opened. To enjoy, pry open the mussel shell, sprinkle just a bit of sea salt on the mussel and a quick squeeze of lemon or lime.

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Dr. BBQ’s Famous Baby Back Ribs http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html#comments Sat, 13 Jun 2009 22:56:58 +0000 http://steamykitchen.com/?p=4034 [imagebrowser id=17] Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out. You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal. But no, ...

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Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out.

You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal.

But no, I must confess that, until this weekend, we’ve been tethered to an ugly white liquid propane gas tank I’m always scared will explode on the car ride home. So I make my husband drive 20 mph and avoid speed bumps and curbs. Which makes our drive to the market to refill the tank just about as boring and uneventful as the third time ’round It’s a Small World at the Magic Kingdom.

I had never been interested in charcoal because anything that contributes to or directly causes my pile of laundry to increase is a no-no in my home. Just looking at an open bag causes my skin to break out in housewifery hives.

Recently, my good friend, Ray Lampe, aka Dr. BBQ, came over with a nice little present for me: a Big Green Egg. He also lugged in a bag of charcoal and some hickory, but I didn’t whine about the black glitter on the carpets. Nor did I obsessively dab at my husband’s shirt with the bleach pen. When you’ve got Dr. BBQ in your home, you just let him do his thing.

Ray taught us the basics of barbecuing and how to use the Big Green Egg, which looks more like a bomb shelter than a grill. The smoked salmon came out silky with the perfect hint of hickory (though Ray says for salmon, cherry or alder wood chips are best). When it came time to grill our steaks, the flames shot straight up. Oops, that was my fault. I’m used to lubing the steaks with cooking oil to coax some flame action from our regular lame-o grill.

Ray left the Egg for us, and we’ve put it to use every night since. I’m considering spray-painting the darn thing hot pink in case he comes back to get it. I really can’t see that man rolling a Big Pink Egg to championship barbecue competitions.

drbbq <– THIS IS DR. BBQ. He knows his shit. Ray has authored these books:

dr-bbq-road-tripdr-bbq-all-year-long
dr-bbq-big-time-cookbooknfl

and Ray is the reason I’m 1 degree away from Justin Timberlake (Ray is the executive chef of Southern Hospitality, Timberlake’s restaurant)

big-green-egg <– THIS IS THE BIG GREEN EGG. It’s ugly. I love it.

Dr. BBQ’s Famous Baby Back Ribs Recipe

Featuring the Big Green Egg

3 slabs baby back ribs, membrane on back of ribs removed
2 cups honey
1 1/2 cups apple juice
2 cups of Dr. BBQ’s Sweet and Sticky Glaze (see below)
Dr. BBQ’s rub (see below)

Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor. Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. Flip the ribs and cook another hour. Remove the ribs to a platter.

Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.

Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.

Dr. BBQ’s rub (combine)
1/4 cup salt
1/2 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg

Dr. BBQ’s Sweet and Sticky Glaze
This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around the country.

1 cup ketchup
1/2 cup dark molasses
1/4 cup white vinegar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Liquid Smoke (Optional)
1/2 cup honey
1 tablespoon hot sauce of choice

Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken

Dr. BBQ Cookbook Giveaway

dr-bbq-big-time-cookbook

I’m giving away a signed copy of one of Dr. BBQ’s Big Time Barbeque Cookbook. Just comment below and tell Dr. BBQ: GAS OR CHARCOAL? (and why!?) until June 21st to enter. This book can be yours and lovingly signed by the man himself.

My email subscribers get a bonus entry (just enter twice – just type in “I’m an email subscriber” in your bonus entry). Want to be an email subscriber? There’s a signup form on the right in the sidebar.

CONTEST OVER!

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