Pulled Pork The Way It Should Be
Pulled Pork the way it should be.
If you have to pull it off the bone, you're not doing it well..
Classes forming in June go to www.chilidavebbq.com for more info.
Zucchini Tomato Casserole
Ingredients:
1 large zucchini sliced thin (approx. 1/8th " )
3 large tomatoes sliced (approx. 1/8th " )
1 TBS kosher salt
1 small sweet yellow onion
2 pieces whole wheat bread, chopped 1/4" cubes
1 tsp salted butter
1 TBS Italian spices, Substitute with fresh
if possible, Basil, Oregano, Thyme etc..
4 oz shredded cheddar,
4 oz shredded Swiss
1 TBS olive oil
saute pan
9" x 9" Glass baking dish or 8" cast Iron pan
Pre heat oven or grill to 350 Degree F
In saute pan over medium-high heat, add butter and chopped onion and Italian spices,
saute onion until clear. Add olive oil and chopped bread, brown and set aside.
In baking dish, make a layer with about 12 slices of zucchini, Sprinkle with Kosher salt,
make layer with sliced tomatoes, sprinkle one of the cheeses,
repeat 2 more times, add sauteed bread mixture as a topping,
bake in oven or grill for 35 minutes
let cool and serve
BBQ Rib 3-2-1 technique
ReplyDeleteI strongly recommend the 3 -2 -1 method for Ribs whether Baby back or full St. louis cut.
Baby Backs will cook in about ¾ the amount of time of full St Louis Ribs.
Technique:
Smoke them for 3 hours @225 degrees
Wrap them in Heavy duty Aluminum for and return to smoker 2 hours
Rib bones should be protruding out at least ½” that’s how you know they are done..
Increase heat to medium grilling temp and place ribs, I use long tongs. Place ribs meat side down first, brush with sauce, then flip over to bone side down on the grill, sauce and glaze the ribs until you are satisfied with how they look.. It’s BBQ, not rocket science Sauces generally have a lot of sugar in them which will burn quickly,, So don’t walk away,,
Those ribs look so yummy! I made the mistake of clicking on the picture and now I am HUNGRY!!!!
ReplyDelete