Saturday, November 17, 2012
Monday, November 12, 2012
As I kid I loved Chicken a la king and it was one of my favorite MRE's (Meals Ready to Eat), when I was in the Army. Always a great comfort food, but never tried to make the dish. Here is my spin.
- 1 Can of Grand's Buttermilk Bicuits
- 1/2 Cup of Onion, Celery, and Pepper Mix
- 1/3 cup butter, cubed
- 1/4 cup all-purpose flour
- Cajuns Seasoning, to taste
- 1 cup chicken broth
- 1 cup milk
- 1 Cup of Frozen Peas and Carrots Mix
- 2 cups cubed cooked chicken
- Bake biscuits according to package directions.
- In a large skillet, saute the onion, celery, and pepper mix in butter until crisp-tender.
- Stir in flour and Cajun Seasoning until blended.
- Gradually stir in broth and milk.
- Bring to a boil; cook and stir until thickened.
- Add frozen peas and carrots.
- Add chicken and stir until warm.
- Serve over biscuits.
Friday, November 9, 2012
Sunday, October 28, 2012
Well vacation was coming to an end, so I decided to smoke some baby back ribs. I went to Sam's and picked up a 3 pack at a decent price. I fired up the smoker and reached 250, hickory as the flavor kicker. I like to do my ribs in a 2-2-1 or 3-1-1 method. Translated it means time on the smoker, time wrapped in foil, then time back in smoker and sauced.
After I mix up the rub, I like to prep the ribs. Not much trimming for me on baby backs, but I do like to remove the membrane on the back of the ribs. The process is pretty easy; take a knife, cut under the membrane and grab with a paper towel (See Below).
So the membrane is off and time for a little rub. I also like to add a little more brown sugar to the ribs prior to adding the rub.
Ribs after 3 hours, time to foil and return to smoker for an hour. I like to add a little apple juice or Dr. Pepper to the bottom of the foil, then wrap.
Ribs after an hour of being wrapped in foil, time for a little sauce and honey.
Sunday, October 21, 2012
Well vacation has started....I decided to fire up the smoker, before the colder weather hits. I bought 2 boston butts and 3 racks of baby back ribs.
I made some of my rubs, one for ribs and one for the butts. Below is a picture of some of the spices in my rubs, missing a few spices.
Rubbed down the butts tonight and will smoke tomorrow. It will be an all day event. Smoker will be set at around 230 degrees, using hickory and will smoke until internal temperature is about 200/205 degrees.
More pictures coming.
Well here is the finished product. Bones pulled out clean, pulled great. Enjoy..