Pork Country Ribs with Marvelous Mustard Sauce

The rub should always reflect your personality; tonight I used four tablespoons of brown sugar as the base then added two teaspoons of chili powder, paprika, a teaspoon of garlic powder, onion powder, dry mustard and cumin along with S and P.........always taste and adjust to suit your clan!!! Let the rubbed ribs sit for two hours in the fridge! Add cayenne if you like a bit more spice.

Marvelous Mustard Sauce for Country Pork Ribs

 1 cup packed brown sugar
2/3 cup white vinegar or 2/3 cup cider vinegar
1/2 cup onion, chopped
1/3 cup spicy brown mustard
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons liquid smoke
1/3 teaspoon celery seed

I set the Big Green Egg up for indirect heat at 275 and let them go for three hours with some hickory chunks in the lump charcoal for some zip!  These aren't really ribs but meaty chunks of good pork.  Served tonight with homemade garden potato salad and mushrooms with asparagus.....a yummy fall BBQ!!!   All the best from Dr. T

Cedar Plank Salmon

I have to admit I got lazy.......sorry Big Green Egg.........I grilled on a grill......feels like a sin but here goes....soaked a natural cedar plank for an hour in water.......heated grill nice and warm.......dusted a salmon fillet with garlic powder, chili powder and salt and pepper..........let it go fifteen minutes on the cedar plank just til it starts to smoke nicely......then brushed on Calgary Cattle Boyz sauce and grilled five to seven minutes more.  Major good!  Served with green beans and cous cous (chicken broth) with parsley, chili powder and cayenne.

 Sometimes a quickie can be good!!!

If your cedar plank starts to burn spritz with water/apple juice combo.  Serve on a thick newspaper sheet with the salmon still on the board.  Sure to please the hungry.  Red wine?  Well you choose.

Canada Day Buffalo Burgers!!!

Sorry no Big Green Egg tonight.  A friend of mine butchered a big bull buffalo.  We bought ten pounds of the good stuff.  Mix one pound buffalo with one tablespoon of BBQ sauce, one teaspoon Dijon mustard, one teaspoon paprika, salt, pepper and gently fold in 1/2 a cup of really good cheddar cheese; either smoked or aged.  Don't mix too much.  Just form four patties and put them on the grill. Four minutes a side max!

Lettuce, tomato, onion and a sauce that speaks to who you are!  Canadian tonight!!!  I combined mayonnaise, homemade relish, bbq sauce (Cattleboyz)  and horseradish.  Use amounts that suit your pallet and how much sauce you want on your burger.

Fantastic.  Happy Canada Day!  Wherever you are come visit!  Will pour you a beer and smoke you some ribs!  Or grill a buffalo burger.

2-2-1 Ribs

For this batch of ribs I am going with the classic 2-2-1 formula.  Two hours at 250 with hickory chunks.  Then two hours in a covered tin foil pan.  Then one hour on the grill with a little BBQ sauce.  This creates a fall off the bone rib that wouldn't meet competition requirements but boy are they good!  Soaked some corn on the cob in water then popped them in with the ribs.  Yum, yum.  Canada Day tomorrow!

To start I pierce the 'silver skin' and then slide my finger in and pull it off.  Then made a simple rib rub; 6 Tablespoons brown sugar, 1 T salt, 1 T chili powder, 1/2 t Old Bay seasoning, 1/2 teaspoon thyme, 1/2 t onion powder and a good grind of pepper.  Surf the net and vary yours.  Old Bay is a unique touch.

Corn is great on the bbq.  Soak it well before in water.  Then slowly grill for twenty minutes.










 2-2-1 method turned out great if you like very tender ribs.  I prefer a little snap!  But this was great!

Smoked Salmon on the Big Green Egg

Through the night the salmon sort of creates it's own brine by releasing water.  I just drained that off, rinsed the fish in cold water and then dried them with paper towel.  They are already quite firm and 'rubbery.'  Next they sit in the fridge for two hours (uncovered) to develop a 'skin.'  After that off to the Big Green Egg and Apple Wood for four hours.

Lunch meat for the week! BBQ Chicken!

Needed lunch meat for the week so I bought a package of three chickens from Superstore.  Needed to adjust heat of the Big Green Egg to maintain 300 for three and a half hours.  Did not use wood chips as chicken was for sandwiches and wraps.

Wash and dry the chickens in cold water.  Pat dry with paper towel.  Then season the cavity with salt and pepper.  I put a half of a lemon and a sprig of rosemary in each chicken.  Then lightly coat with olive oil and salt and pepper.  Bigger load so more time but well worth it for chicken sandwiches and lunch wraps.

I let them go 3.5 hours at 300 degrees f.  and flipped them over once at half time.  Nice and moist but fell off bone.  For lunches this is great.  Other times I may use more smoke and heat.  Happy lunching this week!!!

Some nights you just have to grill?!!!

Don't get me wrong!  The greatest combo in the world is a Big Green Egg and a twin pack of Weber One Touch's but on occasion I am forced to the Weber gas grill.

I confess and ask forgiveness but tonight we were rushed.  Still wanted a romantic dinner for two on the patio with a bottle of red wine and a simple rib eye with baked potato and Caesar salad  So I started up the flame thrower.  Two rib eyes rubbed with olive oil and Montreal Steak spice.

The Big Green Egg seemed to whisper.....'how dare you....you cheat....'  Sorry old girl.  The steaks were still good, the wine fine and the potato nice.  Didn't let my wife know that the whole time we ate dinner I was looking out of the corner of my eye at my Big Green Egg.

My two side kicks to the Big Green Egg are two Weber One Touch Silver's

Weber One Touches a must have addition to the Big Green Egg

June in Saskatchewan, Canada

Warm weather coming.........marinated chicken breast in olive oil and Italian seasoning.  Another pan full of veggies and Italian seasoning with olive oil...........wonderful.....local pitas with  tzatziki.....welcome spring!!!