| Chef2Chef Recipe Club - Volume 1 Number 033 - October 30, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club. Happy Halloween! I know, you'll be eating candied apples and Snickers Bars for dinner tonight! But hold on to this recipe for Sunday's football game. You'll be glad you did. I hope you are enjoying Martin Kimeldorf's excerpts from his book Grill Play. For a more complete list of the recipes the book has, click here: http://marketplace.chef2chef.net/c2c/ Bon Appetit, Chef David Nelson ----------------------------------------------------------------------- This is a bit more ambitious project, requiring that you brine your ribs a day ahead of time, make a barbecue sauce, and slow cook the ribs. The complimentary side dish is barbecued corn. We'll call today's menu, "When Disneyland Meets Thailand" Root Beer Rib Marinade You want ribs...Then you want to use this marinade overnight. Give it time, like 1 to 3 days. Try this marinade with the Peanut Butter and Root Beer Ribs recipe found next. This makes enough to cure and flavor about 4 baby back pork ribs (about 4 lbs). Ingreeds 2 cloves finely chopped garlic 1-1/2 tsp finely chopped fresh gingerroot 1/2 cup soy sauce 1 cup water 1/2 can root beer Steps Peel the garlic and gingerroot and then mince in an herb grinder. Combine all the ingredients in a medium saucepan and bring to a rapid boil. Then turn it off and let the marinade cool. Wash and pat dry the meat. Brush on the marinade. Place ribs with remainder of the marinade in a large freezer bag for overnight, while visions of sugarplums dance your head. Peanut Butter and Root Beer Ribs This is where Disneyland meets Thailand. Mickey Mouse would travel miles to sup on these barbecued ribs. It's a two step process. You will need to marinade the ribs overnight and then add the magical sauce as it cooks. For the first time, try adding smoke and cooking half the ribs with only the marinade effect-no peanut butter & root beer sauce-and the other half with the sauce. This mild sauce produces a fascinating flavor. If you like heat or spice on your food, I'd recommend adding a rub to the ribs before placing them on the grill. The marinade and sauce also does a great job on chicken. Method and Preparations Make the brine-marinade and barbecue sauce the day before. Please consider using the Root Beer Rib Marinade listed below with about 4 baby back pork ribs (about 4 lbs). The ribs should marinate in it for at least 24 hours. Cook the ribs over a low indirect heat and consider adding smoke from your favorite wood chips. Soak the wood chips for at least 2 hours. Ingreeds for Peanut Butter & Root Beer Sauce 1/3 onion 7 cherry tomatoes 2 cloves of garlic 1/2 can root beer 1/2 cup of your favorite peanut butter (add 1/4 cup later if you like more peanut flavor) 1/3 cup ketchup 3 Tbsp. Honey 2 Tbsp Dijon mustard 2 Tbsp Worcestershire sauce 2 Tbsp lemon juice 2 Tbsp soy sauce. 1/4 to 1/2 tsp cayenne Method for BBQ Sauce & Cooking In a food processor chop up the onion, tomatoes and garlic until it is pureed. Add all of these to a medium saucepan. Add remainder of ingredients to the saucepan and bring to a boil. Then stir and simmer for 3 minutes. Let it cool. Remove ribs from marinade, cook on a low-slow heat (try one burner on medium or low to achieve a temperature between 150-225 OF). Use the indirect method, where the gas burner or briquettes are on one side and the meat is on the other. When you cook the ribs at around 150 OF it can take up to 2+ hours. After one hour, open the lid, turn the ribs over and baste the top-side with the sauce. Return in 15 minutes to turn and baste once again. Continue turning and basting every 15 minutes, until almost done. As the meat pulls away from the bone, towards the end of the cooking time, I like to add once more coat of sauce and then turn up the grill for direct heat. I crisp and brown the outside by cooking at high heat for 1 to 2 minutes on a side. Barbecuing Corn-the easy way Vegetables are easy to cook using a direct method. They do best when quickly seared, which means turning them about every 2 minutes, for about 4 turns. Husk, wash and dry corn. Lightly spray oil on corn. Add salt and pepper to taste. Place on a hot grill and rotate every 1-3 minutes. You will actually hear the corn kernels pop at times. If you are not eating right away or if the corn is done quickly, place in a warming tray or low temperature oven until ready for dinner. Shopping Lists 2 cloves garlic Fresh gingerroot 1/2 cup soy sauce 1/2 can root beer 1/3 onion 7 cherry tomatoes 2 cloves of garlic 1/2 can root beer Peanut butter Ketchup Honey Dijon mustard Worcestershire sauce Lemon juice Soy sauce. Cayenne 4 ears corn. Oil Salt and pepper ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |