KC Sweet & Smokey Rub

 

      Many folks will not give away their 'secret recipe' and I certainly understand this.  Sometimes I just want to share something I have found that can really help everyone's culinary adventures.  God knows I've needed my fair share of help.  One of the spices and rubs I use exclusively for pork and chicken is KC Sweet n Smokey.  There is a lot of good in KC style BBQ, but this rub is the best and the original.  This is a recipe I saw on a BBQ show years ago, but haven't seen it much lately.  I kept the recipe and it is all I use on all my chicken and pork.  It is the best of both worlds combining sweet and savory to bring out the best in chicken and pork.   Beef is another matter......and another rub.   

   

      This is a dry rub.  It is never used with a marinade or glaze/mop during cooking.  Just spread it on, rub it out, and put in the smoker.  It can, of course, be used as a dry rub for oven/range cooking as well.  I never marinade or inject my ribs or chicken. 

INGREDIENTS:  

2/3 cup light brown sugar, packed

2/3 cup granulated sugar

1/2 cup paprika

1/4 cup seasoning salt, preferably Basic Seasoning Salt or a good brand such as Lawry's

1/4 cup Smoked Salt

1/4 cup onion salt

1/4 cup celery salt

2 Tbsp. freshly ground black pepper

2 Tbsp. chili powder

2 tsp.. mustard powder

1 tsp.. poultry seasoning

1 tsp.. ground ginger

1/2 tsp. ground allspice

1/2 tsp. cayenne pepper

       This is a bulk recipe so mix ingredients well and store in several plastic shaker type containers for use.  Mix easily lasts 1-2 years.  

Ribs are always served dry with sauce on the side

Chicken can be brushed with sauce on the grill to provide a sweet, smoky glaze

      Use this rub liberally when seasoning pork or chicken for the grill or oven.  You really can't overpower the meat, but you'll miss the taste if you don't have it.  As for the recipe there is always a risk that someone will copy this and use it, passing it off as their own.  It happens.  I'm not looking for personal recognition.  I do enjoy REAL BBQ.  ENJOY.  

"Forget the dozen roses, bring me a dozen ribs"

Any woman in Kansas City

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Quarantine at Home Series: Slow Cooker Spanish Lamb with Chorizo & Beans

 

      This will be the last installment of the Quarantine at Home Series of recipes.  We are leaving for the south within the next couple weeks.  Again it's fall and this is one of those recipes that are perfect for this time of year.  Combine this with the fact that is an 'easy-peazy' crock pot recipe and life can't get much easier.......or tastier.  

      Lamb is the heart of Spanish Cuisine, especially the Basque.  Lamb is not a terribly hard meat to find nor is Chorizo.  You can use either style of Chorizo, be it hard sliceable type or tube style soft sausage.  The rest is just vegetables and beans at their best. 

1.5 pounds of lamb chopped

1 onion, sliced 

1/2 red pepper, diced or red chile flakes

 2 Tbsp. extra virgin olive oil 

8 ounces pork chorizo, chopped or browned 

2 cups water  

2 cups beef stock  

4 cloves crushed garlic 

1 small zucchini sliced 

2 carrots sliced 

1 can cannellini beans, drained 

3 Tbsp. tomato paste 

2 tsp. Worcestershire Sauce 

2 Tbsp. Balsamic Vinegar

Ingredients for sous cheffn

Simmerin' the meat  

Braise lamb, onion, and chorizo in skillet, stirring till brown.  Add garlic and red chile flakes.  Cook, stirring till fragrant.  Transfer this and all other ingredients (EXCEPT BEANS) to crock pot and turn on low.  Cook for 3 hours.  Add beans and cook another hour.  Season to taste and serve with biscuits or corn bread.  Another wonderful 'comfort food' meal for those cooling fall nights.  

Working the crock pot

Plated finis' with Flakey Grand Biscuits

"At home, my food is just sort of comfort food.  It's not super fancy, but it's certainly tasty" 

Anne Burrell

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Quarantine at Home Series: Tillamook Pull Apart Cheese Bread & Miso Soup

       This is a delicious finger food add for "Salad Night", a movie snack, around the campfire, or the Charcuterie Board.  Pretty simple ingredients and preparation is easy.  If you can't find Tillamook Cheese, any commercial brand will do.  I made this with a warm soup.  This is a Tillamook Cheese recipe, but of course any cheese will do.  Important to serve WARM.  Great with soup, we chose Miso.

Cheese Bread

1 loaf crusty rustic bread (round or large oval works well, just make sure it's sweet)

1 stick Tillamook Salted Butter

1 bunch green onions, chopped, divided

2 tbsp. parsley, minced

2 cups Tillamook Farmstyle Thick Cut Triple Cheddar Shredded Cheese

1 cup Tillamook Farmstyle Thick Cut Mozzarella Shredded Cheese

1 tbsp. onion powder

1 tbsp. garlic powder

Miso Soup

5 cups chicken broth
1 cup water
4 Tbsp. Miso Paste
1/2 cup chopped green onions
1 sliced stalk Bok Choy
2 handfuls vermicelli or ramen noodles
2 poached eggs 
white pepper to taste

Soup: Mix water, broth, and miso paste with whish over medium heat till dissolved.  Bring to a boil and add noodles. Boil while stirring 5-8 minutes. Poach eggs in separate pan.  When noodles are done, remove from heat and add green onions and eggs.  Serve topped with white pepper. 

Rising dough

Simmerin' Miso Soup

Bread:  

       Preheat oven to 375°F.   I made my bread using a commercial mix, using the bread machine for just the kneading cycle.  Cut the bread loaf in a 1-inch grid pattern without slicing all the way through and place it on a lightly oiled baking sheet.  Melt butter in a small saucepan along with the onion and garlic powder.   Using a pastry brush, brush the butter into all of the cracks taking care to brush the sides of the bread.

Ready to go into oven

       Sprinkle the white and light green parts of the green onion along with the cheese into the cracks.

Bake the loaf covered with foil for 30 mins.  Uncover and bake for 15 more minutes or until cheese is melted and bubbly.  Top with remaining green onions and fresh parsley. Serve immediately. 

On the plate, ready to tear it up

"They say fingers were made before forks and hands before  knives"

Jonathan Swift 

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