Ribs in the oven – finished on the grill
Rating (average)
(1)
Category:

I like to make Country Style Ribs in the oven and then finish them on the grill. They just seem to have more floor and it’s an easy way to cook your Ribs.

Pull the back membrane off - it’s fairly easy to do - (just check out how to do it on Google if you don’t know what I’m talking about) season your ribs with any dry rub that you favor or make your own; I generally just mix up some rub each time I need it.

Wrap your ribs in a couple of layers of heavy foil alternating the side that the coil opening is on - (it helps keep the juices in the foil not the pan)

use a cookie sheet or other pan to fit the ribs- cook at 275  degrees for about 3 hours and then let them sit on the counter for about 1/2 hour before you open the foil.

While the ribs are sitting start your coals - I like to cook on my Weber Kettle using the indirect method - (coals on one side) - I generally play with moving the Ribs over the coals and off to the side until I get a nice char on both sides and then put BBQ sauce on and flip them around a few times on the side with no coals and then let them sit for awhile until the sauce is caramelized. Bring them in and let them sit for 15/20 minutes and then -

ENJOY

See’s Fudge
Rating (average)
(0)
Category:

See's Fudge Candy
4 1/2 Cup Sugar
3 Packages Chocolate chips (12 Ounces each)
1/2 Pound Margarine
1 Teaspoon Vanilla
1 can Evaporated milk
7 Ounces Marshmallow cream
2 cups Nuts
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes,
stirring often. (rolling boil) Mix together in a large bowl; 3 packages
chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips. Pour hot
mixture over chocolate mixture. After chocolate has melted, add 2 cups of
nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in
refrigerator. Cut into squares before firm.
This recipe makes about 5 lbs of fudge.

Son Hong Kong – Kingsburg
Rating (average)
(0)
State
California
City
Kingsburg
Zip Code
93631

One of my favorite Chinese Restaurants not just because it’s in Kingsburg and close to my office- it’s just really that good. Nancy and I eat there at least once a month for lunch when we are in town and actually take a break from work for lunch. 9 out of 10 times I order the Kung POW Chicken - they use red, orange and yellow bell peppers instead of green (I ask for that) I just like the taste better. Sometimes I get the meal with just the fried rice sometimes I get Lo main sometimes I get both - they are very accommodating. The lunch comes with a cup of egg drop soup to start an the meal itself is more than I can normally eat so I end up with dinner that night or a lunch the next day. I recommend this restaurant highly- the staff is friendly and the service quick and professional and price point is under $10 for lunch

Split Pea Soup – MY Way
Rating (average)
(2)
Category:

First off – I love to make soups – all kinds of HEARTY SOUPS – if it’s not thick I don’t consider it a real soup worth making or eating

So with this in mind remember – each to their own – certain diets have different ideas about this BUT I like it thick!

I always use the ham bone with all of the good stuff on it – DON’T clean the bone.

I usually end up freezing the Ham bone and left over ham from Thanksgiving and/or Christmas – (same with the turkey carcass but more about that on a different Bog) – the time of the year is just right for a good hearty soup when you’re in the mood.
OK – here we go –

Day One:
First thing – this is important – put the Frozen Ham Bone in a large pot of about six to eight cups of water – enough to fully cover bone by at least two inches and bring it to a boil.
Once has come to a full rolling boil turn down the heat to low and cover the pot and then simmer for at least two hours – three is better – turn off the heat and let it cool until you can put the pot in the refrigerator – overnight

Day Two:
Remove the pot with the ham bone and skim all of the hardened fat from the top – it should be quite easy at this point – once the fat has been removed from the pot – remove the ham bone – (Leave the broth in the pot) and trim off all of the ham that is to be eaten – discard the fatty parts or anything you don’t want it your soup.

On to the next step:

  • Using a new larger Pot (If you have one)
  • Heat the pot and then put in some oil – not a lot – just enough to sauté the Vegetables for a few minutes
  • I use a whole white onion chopped up fairly fine,
  • While the onions are simmering away I add salt, black pepper and no other spices.
  • While I’m waiting on the onions I chop up about ½ to ¾ bunch of celery – I usually wash the celery and try to keep it whole – not split apart and chop from the top down towards the butt – however coarse you want but I like my celery about a quarter inch at most in width.
  • I’m still watching the Onions and if they’re ready – just a bit translucent – I put the celery in the pot and stir it together.
  • Next the carrots – I love Carrots in my Split Pea Soup so I use a lot – I use whole carrots – large bags and pick out the ones that look like I want to peel and chop – use however many you want – a little or a lot – you can adjust next time
  • As soon as your done chopping – put them in the pot
    So you’ve got your onions celery and carrots in the pot plus salt and pepper – now it’s time for the garlic.
  • Some people don’t like garlic – some LOVE it – I like it but I use it in moderation. Garlic burns easy and gets bitter – don’t put in until the other vegetables are in – trust me on this
  • I use garlic in a little jar all chopped up into pieces – it’s just easier but use what you want
  • OK – you’re about half way to the finish with adding stuff
  • Put in the ham bone and any (lots) of little ham pieces you saved to add to the soup – try to not have big pieces that won’t fit on a spoon –
  • Pour the broth that you still have left in the first pot and add more water than you think – more than just covering the ham Bone – like maybe 2-4 cups or more (think big pot here)
  • Finally add the Split Peas – I use green split peas – I just always have – but use yellow if that’s what you’re used to.

NOW – Bring it all to a boil and then turn down to a simmer and cover – the soup will be ready to eat in a couple of hours – depending on if you washed the peas and let them soak overnight – (I recommend this) BUT I like to simmer my soup and let it thicken for three or for hour – That’s why I add extra water in the beginning.

Stacked Bar & Grill
Rating (average)
(0)
State
California
City
Kingsburg
Zip Code
93631

Not a bad place to get a burger and fries -

Search Good Eats

Newsletter

Subscribe to my newsletter for exclusive recipes and all of the behind the scenes details.

"*" indicates required fields