Tag Archive: barbecue

Baby Back Ribs

While I was making the zucchini cake I decided to use my crock pot for something good for dinner. My crock pot is grossly underused. My goal is to correct that. Things taste so good and can be slowed cooked while I’m at work. What’s the matter with me? These were so easy and smelled good too. They were “fallin off the bone delicious”!

I made up a rub about 6 months ago for something else and I used the leftovers for the ribs.

Simple recipe for an all-round rub: Basically it was paprika, salt, pepper, cumin, and red chile powder. I used equal parts and mixed it well. Rub it on both sides of the slab of ribs and let it rest at room temperature for about 30 minutes.

For the ribs:

Slice 1 large yellow onion and put in the bottom of the crock pot. Put the ribs on top of the onion. I had to cut about 1/3 off and squeeze into the pot to make them lie flat.

Pour 1 can Dr. Pepper and 1 cup of your favorite barbque sauce over the ribs. Turn the crock pot on high and cook for about 6 hours. I turned the ribs once after 5 hours and added 1 more cup of barbque sauce. I turned the crock pot to low at this point and let them cook for 1 more hour. But they would have been fine left on high the entire time.

Remove the ribs to a platter and cover tightly with foil to keep warm. Transfer the juices/sauce to a sauce pan. Simmer to reduce slightly. Serve over the ribs as desired.

Mid-Week BBQ

I guess I am still hungry for Fourth of July festivals as I woke up this morning craving BBQ.  Good thing that I know just the quick fix to cook all day while I am at work.  I’ll set up my crock pot and let it cook dinner.  Throughout the day I began to elaborate on the Tuesday night party.  Maybe I want some Mexican and something fresh and fruity too.  How am I going to get this all in one dinner?  That is how my kitchen experiments start.  I began to imagine the recipe below.  It was good.  Real good.  I have leftovers in case I need some more this week.

Pulled Pork Tacos with Grilled Pineapple Salsa

For the pork:

  • 1 pork tenderloin fat trimmed
  • 1 bottle of your favorite BBQ Sauce
  • 1 16 oz bottle of Dr. Pepper
  • 1 tablespoon of chipotle chili powder
  • Salt and Pepper
  • Corn or Flour tortillas
  • Cheese and/or toppings

In the morning place all the ingredients through the salt and pepper into the crock pot and set to low.  Leave to stew for 6-8 hours.  Before removing from the pot fix the salsa (see below).

When ready to eat remove to pan and finish the shredding.  This should be very easy and almost done for you.  Serve with warmed tortillas, salsa and your favorite cheese.  I used Cotija.



For the salsa:

  • 2 pineapple rings
  • ½ of a red onion finely diced
  • 2 jalapeños finely diced
  • 1 cup of tomatoes finely diced  (I take mine as I get them from the garden, today’s crop was cherry tomatoes)
  • 2 tablespoons of cilantro finely chopped
  • Juice from ½ a lime
  • Salt

Pre-heat your grill or grill pan to medium.  Spray with cooking spray and add pineapple rings.  Spray the top side with cooking spray and let cook for three minutes or until deep grill marks appear.  Flip.  Cook 2-3 minutes more to char the other side.  Remove from pan to a plate and put in the refrigerator to chill.  When they are about room temperature, cut into small pieces.

Add all of the fruits and vegetables to a bowl and pour lime juice in and stir.  Salt to taste.  Serve over tacos.

I grilled a few extra pineapple rings for dessert!

Revvvvvvv Your Engines for a Burger Bash


Nascar BurgerIts that time of year…and we are sooooo ready for NASCAR events to begin.  For Tumbleweed Contessa’s family, NASCAR means barbecue.  We began our preparations with a trip to the Savory Spice Shop at the Arboretum in Austin.  Armed with some cumin and other unexplored spices, we are ready to get grilling (or have a man in the house do so.)  There was a family meeting on whether to have turkey, beef, chicken or veggie burgers (really, who has a veggie burger?)  We decided on beef and hit the store – while we use a lean beef, don’t go too lean because you lose all the flavor.  You can flavor your meat as we have suggested below or with variations (add some chopped shallots, onions, chives or jalapeños) and go heavier or lighter on the seasonsings depending on your taste.

We also like to make our burgers smaller — go sliders!  You can pick up slider buns at most local grocery stores.  You can also ask them order those buns if they are not regularly stocked.  My store does not regularly stock them.  Once they are grilled, the toppings complete your unique slider or burger.  We have ketchup, mustard, mayonaise, red onions, pickles, olives for olive tapenade, lettuce, tomato, jalapeño, and a variety of cheeses to melt over the top (American, blue, swiss, cheddar, jack, pepper jack.)  For a tangy twist, flavor your mayonaise with your favorite flavor.  I like balsamic vinegar and Worstershire, horseradish or wasabi — just a little goes a long way.

Today, we have agreed to have some chips and baked beans, but any of your favorite burger side dishes will do just fine. Rev your engines because its time to get back to NASCAR and time to get grilling with our burger bash!  Its a Slider celebration!

  • 2 pounds ground beef (93% lean)
  • 5 tablespoons Montreal Steak Seasoning (or your favorite steak seasoning)
  • 2 tablespoons Worstershire Sauce
  • 3 tablespoons of your favorite barbecue sauce
  • 2 tablespoons of chili powder

Mix it all up and let the mixture rest for about 15 minutes, while you chop the toppings.  Shape them into balls of about 1/3 cup and flatten them out.  Make sure to put a thumb print smack dab in the middle so they cook evenly.  Since its raining today, we are grilling inside on the grill pan over medium-high heat for about 3 minutes on your first side and 2 minutes on the other.  A little longer if you like them cooked more than medium. Melt the cheese before removing from the grill and you are ready to eat.

This makes between 12 and 16 sliders.

I updated this for the Grilling party at This Week’s Cravings in August.  Still good!