Thursday, May 26, 2011

Baby Back Tacos

So, the world didn't end and we got some leftover ribs, yeehaw!!!

I'm not the biggest fan of reheating the whole rack of ribs, so I usually prefer to pull them instead. I took a knife and pulled off the meat from two racks of baby back ribs. Warmed up the meat on the flat surface of the gas Weber with a little bit of olive oil.

The pulled rib meat would make a delicious BBQ sandwich, but I think it goes even better with a freshly made, soft and delicious corn tortilla!

Took a cup or two of Masa Harina, a teaspoon of salt and a good cup of water. Mix the dough and press a bunch of tortillas.



Cooking the tortillas on the grill for a few minutes.



Made Pico de Gallo as well. Usual recipe: tomatoes, onions, coriander/cilantro, jalapeños and the juice of one lime. Serve with a bit of BBQ sauce and a splash of hot sauce as well.



Enjoy!



I can't believe how tasty these were. I had about 6 of them and could have eaten another six. Absolutely fantastic!!

Ribs are GREAT fresh from the smoker, but I'm seriously thinking these are even better!

Sterno

Rapture Ribs


They said it was going to be the Judgement Day last Saturday, so I cooked my favourite meal to celebrate this big event - BBQ Baby Back Ribs and ABT's.

First we need to de-seed the jalapeños.



Then we fill'em and wrap'em. For the filling I love cream cheese and for the wrapper nothing beats bacon! There we have a nice bunch of stuffed jalapeños, or Atomic Buffalo Turds as they call them in Texas.



In they go to the pit. Got 8 racks of baby backs there already for an hour in cherry tree smoke. Why 8 racks? Well, if the world actually doesn't end, it's nice to have some leftovers for the next day...



Who needs an ABT rack? Just line them up between the griddles and we're sorted.



Got to try my new Maverick ET-732 wireless thermometer. Definitely improved to the good old ET-73. Increased range and having the power button easily accessible is already a huge plus.



Starts to look good, maybe an other 45min and we are done.



Threw in a few chicken wings as well.



Wings and ABT's are done.



Oh man do I love ABT's!



Ribs are now done too.



Usual glaze on the ribs, a mix of BBQ sauce and honey.



Very, VERY tasty!



Sterno JR seems to agree as well. He is now 1,5 years old and he ate half a rack himself!!



We love ribs!

Sterno JR & SR

Tuesday, May 24, 2011

Texas-style Nachos


Nachos here in Europe, or actually anywhere else than Texas, is a pile of chips covered with all kinds of toppings. It's a mess. A nice tasting mess, but it's still a mess.  In Texas Nachos is an elegant and sophisticated dish.  Each tortilla chip is individually topped and toasted with just enough toppings to keep it crisp and so that you can enjoy the beautiful flavor the corn tortilla chip as well.

So, it's time to make Texas-style Nachos!  Easiest would be to use ready made nachos, but they don't taste that good and making your own isn't really that hard. Sure it takes some time, but it is well worth the effort.

Mix up a cup or two of Masa Harina with water and a teaspoon of salt to make a few tortillas.




I adore my little press. You can roll your tortillas without a press as well, but the press makes it so much quicker and easier.




I cooked the tortillas on my gas Weber.



I cut the tortillas in to quarters and fried them in a little bit of oil to make them crisp.




Done, absolutely great tasting fresh and crispy home made nachos. Time to add some toppings.




Key is not to go mad with the toppings. A little bit of your favorite cheddar and a slice of jalapeño is just about right. I spread a little bit of black refried beans on some of the chips as well.



Toast them in the oven until the cheese melts.



I used both fresh and tinned jalapeños just to see which works better. Well, they both tasted just great.



It's quite obvious, these were the best nachos I ever tasted. Crispy and soft same time, amazing! I ate them with home made Pico de Gallo, hot sauce and sour cream as dips.


I'll be doing this again for sure. What a fantastic Tex-Mex starter! Can't wait to make them with some Chili con Carne or Fajita meat!

Sterno