Depressed that our football team lost so it's Saturday night baby back ribs and low fat Cesar salad with extra garlic and extra anchovies.

Rubbed ribs with brown sugar, garlic powder, onion powder, chili powder, cumin and salt and pepper.  The amounts are to taste with sugar being the largest.  Today for two large racks I used four tablespoons of brown sugar and about 11/2 teaspoons of everything else.  Often lessen the salt for health.

Set the Big Green Egg up for indirect heat using the plate setter and a tin foil pan of water.  Rubbed ribs were in a rib rack for three hours undisturbed at 250.  Then opened the egg and basted them with bbq sauce.  Closed for half an hour, flipped, sauced again and let go another 30 mins at 275.  All in all five hours of smoking goodness.  Forgot to mention I used eight baseball sized lumps of wet hickory to increase the flavor.  Food of love. Enjoy the moments and listen to life.  Peace.  Dr. T.

Paella on a Weber One Touch

Try Spanish paella today!!!  I bought a paella pan but a big stainless steel frying pan would work.  I googled five recipes and mixed them up.  First fry up some chicken and chorizo then set aside.  I am cooking on a Weber One Touch.  Then stir fry some onion, garlic, thyme, bay leave, chili pepper to taste and rice.  

Once the rice gets started I add a large teaspoon of saffron and stir slightly then cover.

After ten minutes I add the chicken and sausage and cover again for ten more minutes.  Then add jumbo shrimp, 11/2 cups frozen peas and salt and pepper.

 Cover and let go until a light crust forms on the bottom.  A must in Spain.  We garnish with garden parsley and serve with a light Cesar salad.  All good and great cooked on charcoal.