Posts Tagged ‘Home Cooking’

BBQ Meatloaf

August 7, 2009

Homemade BBQ MeatloafDonna and boys bought me a Weber Grill for Father’s Day a few years back and it has been the best grill I ever had. When I got the grill I also signed up for the Weber Grilling Recipe of the Day email. So earlier this week I saw a recipe for BBQ Meatloaf. Now Donna makes a great meatloaf and I have posted on that already and still love it but the whole idea of making meatloaf on the grill was just too good to pass up so we went for it.

In a big bowl we mixed up equal amounts of Ground Beef and Pork, Panko bread crumbs, two Eggs, a medium Onion, Tarragon, Worcestershire sauce, Garlic, Salt and Pepper. Donna formed two loaves and we placed those on the grill with medium to low indirect heat. While the loaves cooked on the grill we cut half a cup of BBQ sauce with half as much Ketchup as a sauce for the loaf.

Homemade BBQ Meatloaf, Mashed Potatoes and Green BeansTo go along with the BBQ Meatloaf, Donna made Smashed Potatoes and Green Beans.  I love Donna’s Smashed Potatoes because they have a nice combination of textures, the creamy mashed potatoes with lumpy pieces still in the mixture and the pieces of potato skin. She adds some milk to the mixture which cause the potatoes to be a little bit sweeter.  As for the Meatloaf, it had a nice density to the loaf. The Onions were cooked but sweet and still a little crisp. The tarragone was there but not over powering as it can be in some dishes.  There was some mild charing on the bottom of the loaf despite the indirect heat that added nice texture and flavour. The tang of the BBQ Sauce added another deminsion to the dish.  I usual have some Ketchup with my meatloaf and my only suggestion would be to increase the ketchup in the sauce to capture that classic ketchup flavour.  It was a great dish and keeper of the recipe.  We had fun making it and me posting about it so a success all around.  We hope you try it or come over here and we can make it for you. LOL

Homemade Ribs

July 26, 2009

Got the craving for ribs yesterday, so we went to BJ’s and bought three racks of Baby Back Ribs  in a ryovac pack for $2.99 a pound. I like to slow cook my ribs with a dry rub and then finish with a sweet BBQ sauce, so we started by making our dry rub by combining Paprika, Black Pepper, Sugar, Salt, Dry Mustard, Cayenne pepper, Cumin and Chili, Garlic and Onion powder.

Baby Back Ribs with Homemade Dry RubWe then rubbed the ribs and placed in the frig for 3 hours so the rib and rub flavours could mingle.We have a Weber Grilland no smoker so I pre-heated the grill to the lowest settings and placed the ribs on to slow grill for 3 hours. Cooked Baby Back Ribs

It was hard smelling the ribs slow cooking and not opening the grill and start eating but we waited the full time and were rewarded with three fine racks of ribs.  Each of the ribs had Serious Barkon them from the carmelization of the dry rub.  The aroma was great too, Intense Roasted Pork with slightly smokey chili background notes.

Baby Back Rib portions

I cut the racks into individual ribs and you could see the layer of dry rub, the moist ribs and charred under layer.  The dry rub had actually turned into a very flavourful crispy coating that actually crunched when I cut through it.

Coated Baby Back RibsI coated the individual ribs with warmed KC Masterpiece BBQ sauce. The BBQ sauce was sweet with a mild tang and a nice match to the sweet rib meat.  The crunch of the Dry Rub was a good contrast to the heated BBQ sauce.  The Cayenne pepper brought a nice heat to the ribs but did not overwhelm the rib meat taste. Donna thought the ribs were “nice and spicy” with a good rib taste. Not bad for homemade dry rub and a backyard grill. LOL.  I can’t wait until we do them again.

I used KC Masterpiece BBQ sauce to finish my ribs but what’s your Favourite BBQ Sauce.  Take the survey here.

I am still looking for recommendations for the Best of Bucks Co – Ribs Top 5.  Take a look at the list so far and recommend your favourites.

Make-Your-Own-Fajitas Buffet

June 15, 2009

I think it was the margaritas at noon that got us thinking about Fajitas for supper.  Donna and I both love them, I think they are healthy and the boys like them.  What’s to hate? LOL – Pass the tequila.

WeBeef and Chicken Fajitas like a combo of Chicken and Beef Fajitas. So to start, we cut round steak and chicken breasts into two bite strips.  We used different boards, knives and contains so do send the “poultry police” after Donna and I. In separate saute pans we cooked the strips. As the strips cooked, we seasoned them with garlic, salt, pepper, cumin, chili powder, red pepper flakes, onion powder and tacoseasoning. I like the heat from the chili and pepper flakes, the smokiness from the cumin and Tex Mex flavours from the garlic and taco seasonings. Both the chicken and the steak do maintain their own flavours but are enhanced by the seasonings. Tonight, both turned out well. I sampled both and was happy.  I put them in the oven to keep warm until the rest of the buffet was prepared.

We like Refried Beans with our fajitas, so I opened a can and put in pan over low heat to slowly warm. Don’t hate the can, hate the canner. LOL.

 Onions, Peppers and Garlic for Fajitas

While the meats rested in the oven, we prepped Onions, Red and Yellow Peppers and Garlic for sauting. We like long strips of onions and peppers to match the strips of meat.  Once they we were prepped, I sauted them in the beef pan so that I could capture the beef flavours in the veggie mixture. We kept the seasoning on the veggies light as we wanted the meats to shin thru in the final fajitas. We just used some salt, pepper and garlic. The veggies seemed to take the longest to cook as they were the last cooked ingridents.

While the veggies were sauting, we prepped the cold fix’ems. We like chopped tomatoes, shredded lettuce, shredded cheese, salsa and sour cream as options. 

Fix'em for FajitasThe final steps are to nuke the tortillas in a moist paper towel, lay out the buffet and call the boys. 

Everyone makes their own fajita with different combintations of chicken, beef, veggies and fix’ems.  The boys are not big fans of the veggies but love a combo of meats, the refried beans, cheese, lettuce and sour cream.  Donna likes the refried beans, a combo of meats, salsa, cheese and lettuce. I like them all but tend to place chicken at one end of the tortilla and beef at the other end so that the meat changes as I eat.  I am sure you have your own way of making and eat these so tell us in the comment section or reply box.

Net – net, Yummy food, Happy family.