Bar-B-Que Ribs Recipe

To properly Bar-B-Que ribs of any kind, you have to learn slow and low.  Meaning, cook slowly over low heat.  That’s the secret to properly Bar-B-Que anything, not just ribs but any cut of meat.  If you are cooking it fast, you are grilling, not Bar-B-Queing.

RULE #1  Slow cook!

I recently posted all my secrets for slow cooked BBQ in my article about BBQ Baby Back Ribs.  Feel free to read through that post for all my secrets on properly slow cooking ribs.  For this post, I’ll give you a shortened version of the main points:

Cooking Time & Temperature: 225°F, so allow 3 to 4 hours for baby back ribs.  If you are wanting to cook pork shoulder or thicker pieces of meat, you’ll need 8-12 hours.

Charcoal:  Hardwood Charcoal.  (Always better than a gas grill!)  And hardwood charcoal is better than your standard charcoal as it burns better in my opinion.

Hardwood for Smoke:  You have to have hardwood chips for a good smoke.  Mesquite just happens to be my favorite, but lot of people also like Hickory and other flavors. Prep the Meat:

1.) Rinse. Rinse the ribs in cool water then pat dry with paper towels.

2.) Remove the membrane from the back side of the ribs if it hasn’t already been done by the butcher.  If you bought this from a butcher, they can do it for you but most likely you are just buying your meat at the local grocery and they don’t bother with this step.  This can be a pain, but worth it when you go to eat the ribs.  (Sometimes I just get lazy and I don’t bother with this step.)

3.) Rub. Coat the meat with your favorite BBQ spice rub.  If you don’t have one yet, take a look at our wide selection of BBQ dry rub recipes.

Grill Setup for proper slow cooking your Bar-B-Que Ribs:

Grill Setup for BBQ

Setup your grill for indirect cooking like the picture on the right, with 2 zones. That means the meat sits over a pan of water and not directly over the heat/coals.  This the most important setup issue to properly slow cook your ribs on the grill or any meat you wish to BBQ.  You want the meat to slowly cook.

Cake Mixers – Choosing the Right One for your Mixing Needs!

Are you shopping for the Best Cake Mixers?

Then, you’ve come to the right place. In this page you will find a brief (and hopefully, helpful!) write-up on the different types of Cake Mixers that are in the market these days.

There are 3 types of Mixers:

  • Stand Mixers.
  • Hand Mixers.
  • Wand Mixers.

Stand Mixers

Stand Mixers are the most expensive in the category. The high-end ones are used in professional kitchens and look really good!

The two popular ones are products by KitchenAid and Cuisinart.

If your specific requirement is basic mixing, then you can opt for the standard mixers which include the flat beater, wire whisk and dough hook.

Even the most basic and standard of Stand Mixers can accomplish tasks like mixing pancake batter, whisking eggs a lot faster than if done manually.

If you require one for more labour-intensive tasks like kneading dough for bread,for example, you will get more mileage if you get a more powerful (and expensive!) stand mixer.

It will also make your work that much faster as it’ll take literally minutes and you won’t break a sweat!
Power is important when choosing a stand mixer. For standard models, the range typically available in the market is between 250 and 450 watts of power. More powerful and high-end stand mixers can have up to 1,000 watts of power.
Most Mixers have varying speeds which range from 0 to up to 12 speed settings.

Stand Mixers are also more expensive and if you do not bake every day, it’s best to choose between the other 2 categories. But hey, that’s merely a suggestion…so if you really must have that funky, sleek and shiny KitChenAid, go ahead and indulge..

Hand Mixers

These are the common type of Cake Mixers used in household kitchens. They are easy-to-assemble and clean, functional and most importantly, you don’t need to break the bank to purchase one!Hand Mixers come in limited speeds. Most households have both a Stand Mixer and Hand Mixers; the former for major jobs like mixing cookie dough while the latter for less tedious jobs like mixing batter.

Wand Mixers

These are the most basic of mixers. It’s easy to store and takes up little storage space. I use my Wand Mixer for blending soups and smoothie. The brand I use is Braun.

For purposes of making a smooth, creamy soup, use a Wand Mixer as there is no need to transfer the soup from the pot to a blender. Merely, use the wand mixer and blend away directly in the pot or bowl you’ve placed your ingredients. Really easy!

If the pot is on the fire, please switch off the stove and let the pot cool for ten minutes before using the Wand Mixer.

Thai Butternut Squash Soup

Thai Butternut Squash Soup – I’m back!!!! I know it has been forever since I last posted, but I had my gorgeous little baby! And all I want to do all day is play with him and cuddle and maybe eat him a little bit. And of course sleep when I can (who are we kidding here!). Being a new mom has been quite an adjustment, but as we’re settling, I’ve been able to get into the kitchen more and more, which is so great. I really did miss it.

So I figured I’d resume where we left off…at butternut squash. When my little man was having some lovely daddy-son bonding time, I was able to dig into my growing pile of magazines and found this great recipe in Cooking Light for a Thai Butternut Soup. How inspired! I have never used butternut squash with Thai flavors before and the pictures in the magazine looked so scrumptious I had to try it out! I followed their recipe pretty closely but adjusted some of the ingredients to my taste and put my own twist on it where I could, and it turned out creamy and delicious with an incredibly complex flavor profile. This is definitely one recipe that is going into my soup rotation!

Makes 4 large servings.

Ingredients

1 tsp olive oil
1/2 tsp sesame oil + more to drizzle if you choose
1 medium onion, chopped
2-3 cloves garlic, minced
1 inch piece ginger, minced
2 tbsp Thai red curry paste
1 lb butternut squash, cubed
1 1/2 cup veggie broth
1 (14oz) can coconut milk
2 tsp brown sugar
2 tsp soy sauce (or more or less to taste)
Zest of 1/2 lime
Juice of 1/2 lime
1/4 cup cilantro leaves, chopped
1/2 cup roasted peanuts, chopped

Heat a saucepan and add the oils. Add the onion, garlic, and ginger, and cook until onions are soft and ginger-garlic are fragrant, about 5 min. Add the red curry paste and cook another 2 min. Stir in the butternut squash and mix until it is coated with the onion-red curry paste mixture. Allow to cook for about 5 min, stirring frequently. This will allow the butternut squash to brown a bit and build flavor. Add the broth, coconut milk, brown sugar, soy sauce, lime zest, and lime juice and bring up to a boil. Reduce the heat back down to low and simmer until the squash is tender. With an immersion blender or food processor, blend the mixture until smooth and creamy. Adjust seasonings. Serve with cilantro leaved and chopped peanuts and maybe one last squeeze of lime juice for freshness. I also like to drizzle a little sesame oil on top for extra richness.