Oak Maple Smoked Country Style Pork Ribs

 

       This is Barb's favorite cut of pork.  Country style ribs have been around to feed folks for many years.  Although not as we have known as Pork Buts, Shoulders, Belly or Baby Backs, these have their place in the lineup for sure.  They are meatier and fuller than the other pork ribs.  To this point we have only grilled them.  I utilize my rubs/recipes much like my approach to pork butts. No injection but wrapped.  

3 pounds meaty country style pork ribs

BBQ sauce

Mustard

KOSMOS Killer Honey Bee Rub

Meat Church Bacon Honey Rub

Apple cider Spritz bottle

      Fire up wood pit 250-275F.  Maintain.  Again, I start the fire with lump style charcoal and then spike it with meal as I go.  Slather ribs with mustard and then liberally coat with both rubs.  The mustard acts like a bonding agent to keep the rub on the ribs.  When pit temp is stable place ribs in pit and seal.  

Welcome to the Pit of Death

2 hours in, starting the cider/apple juice spritz

4 hours in 150F, ready for wrap

Wrap and return

       Once every hour check pit and spritz with Apple/Cider.  At 150F remove ribs and wrap in foil; return to pit.  When rib internal temps are 180F, remove and let rest 1 hour. These are NOT spareribs and 1 rib will make a meal, plan accordingly.  Serve.  

Bon Apetite 

"People who love to eat are always the best people"

Julia Child

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Florence's Deep Fried Ribs

 

      This recipe stems from an episode of Diners, Drive Ins, and Dives we watched recently.  The soul food restaurant is located in Oklahoma City www.florences.restaurant/ where 40-year James Beard Award Winning Chef Florence Jones Kemp provides many homespun dishes to satisfy everyone's tastes.  One of these we tried and loved is the Fried Ribs.  This is a bit off the normal avenue for spareribs but can be enjoyed as an appetizer or main dish, depending on crowd and appetite.  I used baby back ribs which more suited the size venue.  

Pork Baby Back Ribs, trimmed

1 Tbsp Corn starch

2 cups Flour

1 Tbsp. Baking powder

Salt n pepper

1 Tbsp. SPG

1 tsp garlic powder

4 cups corn oil 

2 cups lemon juice

2 cups water

2 cups white vinegar

      Cut ribs from rack.  Soak ribs in vinegar in fridge for 15 minutes.  Pour off vinegar, add lemon juice soak 30 minutes covered and refrigerated.  

      Heat oil in deep dish skillet, fryer, or Dutch oven.  Rinse in water thoroughly.  Salt and pepper the ribs.  Dredge ribs in flour, corn starch, baking powder, SPG, and garlic powder.  You can make these spicier by adding some red pepper flakes or cayenne; be careful. 

     Place ribs into fryer meat side down for 10 minutes, then turn and cook additional 5 minutes.  I used a deep-dish cast-iron skillet.  You can use a deep fryer.  Remove and drain.  Serve with choice of dipping sauce.  

      A tasty change of pace.  The only thing limiting how many ribs to make is how much do you like to cook.  Barb and I love about 4 ribs each.  These were delicious, almost like chicken fried steak, tender and succulent with your choice of BBQ sauce or Blue Cheese.  

"I personally don't care if you smoke them, broil them, bake them, or deep fry them.  Just give me the bones, Daddy"

Roux Hilts

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Sweet Shannon's Kalkaska, MI

 

      Located in downtown Kalkaska Cedar Street on the west side of the street between Moose and Stellas and McLeans Hardware.  I am familiar with this business due to my friendship with Shannon and her husband Chris.  From all the positive vibes I have gotten from former students and friends, I am compelled to sample the wares.    

    This is a sweet shop with emphasis on vintage candies and products, but not to overlook Shannon's penchant for famous home baked deliciousness.  

      She also offers an array of sweet baked goods, including a recently introduced ice cream parlor.  They serve both soft serve and scooped ice cream in a variety of dishes.  During the warm months of summer, including Trout Festival and the County Fair this place is plenty busy.  She does offer more eclectic selections as well.  There are several rooms of arts, crafts, and other wares.  

      On our visit I was already hooked by her recent post about the Banana Lovers Sundae.  I know Barb is a huge fan of banana.  Oh my God, banana pudding ice cream, bananas, hot fudge, pecans, chocolate chip banana bread, chocolate chips, whipped cream, and cherry!  My brain was already in near comatose mode prior to arrival.  

      We thoroughly loved the sundaes.  I did find the banana bread to have a different taste due to the chocolate baked in, but it was tasty with the combination of ingredients.  Barb had a bowl of banana pudding ice cream.  Our cost for the two treats was $10.20. They are open Tuesday-Saturday noon till 7 p.m.  An oasis for those with a sweet tooth or during hot weather, well worth a stop to enjoy.  

"Once in a young lifetime, one should be allowed to have as much sweetness as one can possibly want and hold" 

Judith Olney

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General Tso's Turtle Stir Fry

 

      We both enjoy turtle meat, having made it into soups and stews for several years now.  Turtles are an amazing piece of meat.  Actually, there about 7 different types of meat in each turtle; size, texture, taste, etc.  Again, this spring we got a couple of pounds of it from a meat market in Houston and when home enjoyed some delicious 'Snapper Soup'.  

      Of course, I am never one to settle for what works, but sometimes I look further for what could be even tastier, perhaps in another environment.

      Believe it or not, General Tso's chicken (which I love), found on probably every Chinese food restaurant menu in America, isn't really a Chinese dish -- a more accurate description would be "Chinese inspired."  It was not created by a Chinese general, but rather named for the general by the chef who created it.  I adapted this recipe. 

        We'll call it Cajun Chinese Fusion.  Choice of side vegetables or egg roll is a matter of choice.  WARNING:  depending on use of peppers/hot sauce this can be very spicy.  

Marinade:
4 tablespoons corn starch
2 egg yolks
1 tablespoon soy sauce
Sauce:
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon Chinese black vinegar
2 tablespoons tomato paste mixed with
2 tablespoons water
1 teaspoon corn starch

Stir-fry:
1 pound turtle meat, cut into bite-sized pieces
3 tablespoons canola
1 tsp Flatiron Red Pepper flakes
1 tablespoon grated ginger
3 garlic cloves, sliced thin
6 green onions, chopped

Instructions:
      Mix the marinade ingredients together and then add the turtle meat. Let sit for
about an hour.

      Heat canola oil or your favorite frying oil to about 350 degrees and fry the turtle
in small batches, being careful to not let the pieces stick together.  After the
pieces are fried, remove from heat and set aside.

      Mix together the sauce and set aside.  In wok, heat 3 tablespoons of canola oil and stir
 fry the pepper flakes about a minute, then add the ginger and cook for another minute, lastly
 add the garlic and stir it a couple of times in the pan.

       Add all the turtle pieces and the green onions to the oil.  Pour the sauce mixture
over the turtle and stir until it thickens, adding corn starch as needed. Once the sauce thickens, serve the turtle over rice with eggrolls.  Barb and I found this to be pretty darned hot so I reduced the red pepper flakes to 1 tsp.  

"Soups are a great way to introduce a lot of vegetable to kids.  Stir frys too, because they introduce so many new shapes and colors"

Emeril Lagasse 

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Short's Bellaire, MI

 

      I can't believe I have never published a review of this establishment as we have eaten here several times a year for the past 19 years.  Although primarily a micro-brewery, they offer a fairly wide array of tasty sandwiches, snacks, and pizza.  Just ask the CROWDS that stand in line during tourist season just to get a seat.  

      Once the Bellaire Hardware Store, it was transformed in 2004 into the huge success it has become.  Starting out as a brewery, no ingredient was too weird. Tomatoes, licorice, spruce tips, dig thru their portfolio and you’ll find just about every edible thing under the sun in their beer.  Their brews have won several significant awards throughout the country.  In 2009 they expanded into Elk Rapids, MI.  Their list of brews remains impressive.  All of their selection is available at both locations, including some packaged for off-site sale.  

ON TAP

BELLAIRE BROWN

BOURBON CHOCOLATE WHEAT

FRIENDS OF THE EQUINOX

GHOST TOWN LIVING

HUMA LUPA LICIOUS

IRISH RED

LOCAL’S LIGHT

MOHER STOUT

NICIE

NITRO SUPER DELICIOUS STOUT

PANDEMONIUM PALE ALE

PONTIUS ROAD PILSNER

PSYCHEDELIC CAT GRASS

RIPPLE EFFECT

SOFT PARADE

SOFT PARADE SHANDY

THE LIBERATOR

THE MAGICIAN

THE VILLAGE RESERVE

OCTOROCK

PULSAR

      We have enjoyed several of these over the years, but to be honest we come here for the food.  The appetizers and pizza are good, but the sandwiches are as good as you'll find anywhere. 2023_Greatest_Hits_WEB_FINAL_Feb.pdf (shortsbrewing.com) 

      On this visit we tried to time it to avoid at least some of the downstate hoard that invades the region once the weather warms, although the local following is impressive as well.  This visit was on a Thursday.

      Seating is ample inside, depending on crowds, most of which is high tables and stools, but there is a separate dining area too.  Additionally, there is an area they open when they have live entertainment on the weekends during the season.  

    We tried to time our visit to the seasons and the crowds.  We got seated (the wait staff is very good) and ordered a beverage.  For me this is always my favorite, 'Soft Parade'.  The menu is diverse, but for me it is aways the same.  I ordered the 'Sketches of Winkle' sandwich.  This is a mound of baguette loaf slathered with herbed tomato aioli and filled with salami, ham, pepperoni, banana peppers, red onion, tomato, lettuce, and provolone cheese.  

Sketches of Winkle

      Barb's tastes here vary, but this visit she selected the 'Someday', a mound of turkey, ham bacon, tomato, lettuce, and may on ciabatta.  

Someday

      Our total for dinner was $41, and as always worth it.  The staff is attentive and polite despite the crowds, and the food is always delicious.  Now that we're retired, we still try to get here for a meal at least once a summer, twice if we're lucky. The 22-mile drive home through hills, farms, and forests is always so much more mellow after our meal.  One of our seasonal favorites. 

"You don't need a silver fork to eat good food" 

Paul Prudhomme

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