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Posted on May 23, 2009
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Everything you needed to know about shadowchaser

Jack Corzine has written 148 post in this blog.

I'm a 49 year old Union Ironworker who has numerous interests. Currently I am close to receiving my AAS in Network Administration in Security and am seeking a career change over to the IT field. I love to cook, love my wife and family, and love to live life as fully as I am able to and I try to reflect that in my writings here. Hopefully you will be able to take something from what I place here and put it to good use. Please feel free to comment on anything you wish to here, tell your friends about this website and come back for me. May the Lord God bless and keep you.

Ribs and Mushrooms
Here’s the pictures of the food I’ve got on the grill right now. I will also be placing more pictures of the food that will accompany the main course. Here’s the recipe for the ribs and also the recipe for the Mushroom caps:

Recipe: BBQ Baby Back Ribs

Summary: baby back ribs (smoked)

Ingredients

  • 3 slabs baby back ribs (minus the kine bone)
    bbq rub
    garlic

Instructions

  1. prepare the smoker grill by cleaning it and starting your fire (note: do not use detergent, merely scrape out the existing grease and leavings of previous cooking). Wipe down the racks with a wet cloth. Prepare the ribs by removing the membrane from the back side of the ribs (the side nearest the bone). This membrane tends to be tough when cooked and really needs to be removed in order to ensure tenderness. If necessary use a paper towel to help you gain a grip on the membrane. Preheat grill to 250 degrees F. Coat the ribs with your favorite bbq rub and work into the meat on both sides. Place ribs on rack far enough away from the firebox to prevent charring the ribs. Coat ribs with chopped garlic. Cook in covered smoker grill for 4 to 5 hours at 250 to 300 degrees F to ensure slow and steady cooking. You can regulate the cooking temp by using the various vents and the amount of charcoal in your fire. After 5 hours coat your ribs with your favorite bbq sauce (store bought or home made). Also place a fresh piece of either mesquite or hicory wood onto the fire from time to time to “smoke” the meat being careful not to overdo it.

Meal type: dinner

CulinaryTradition: USA (Traditional)

My rating: 5.0 stars
*****

Now the Sausage Stuffed Mushroom Caps:

Recipe: Sausage Stuffed Mushroom Caps

Summary: Sausage and cheese mushroom caps

Ingredients

  • 1 lb. Sausage
    1/3 cup shredded mild cheddar cheese
    mozzarella cheese
    1/2 cup bread crumbs
    1 egg
    6 Portabella caps
    olive oil

Instructions

  1. Clean stems out of mushroom caps and set aside. Mix sausage, egg, bread crumbs, and cheddar cheese together and work well. Divide into 6 patties and place each patty on a cap. Press into cap to ensure placement. Coat the bottoms of the caps with a little olive oil. Lightly coat the top of the sausage patties with olive oil and sprinkle some bread crumbs on the patties. Place onto the grill and grill until sausage is well cooked. Sprinkle mozzarella cheese onto the patties and cook for an additional 10 minutes.

Meal type: hors d\’oerves

CulinaryTradition: USA (General)

My rating: 5.0 stars
*****

© 2009, Realm of the Shadow Redux. All rights reserved. reproduction of this post must include a link to the original post.

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