The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people cant wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.While the quality of the meat is extra important the Memphis Style, choosing which cut is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pigs rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hardy eater.However you decide to cook them, low heat and slow cooking will give you the best rib.For the mop sauce1 1/2 cups cider vinegar 2 cups apple cider 2 bay leaves4 cloves garlic, finely minced 3 tablespoons hot sauce 1 tablespoon salt 3/4 cup BBQ Rub, recipe followsFor the rub1/4 cup paprika 1/4 cup dark brown sugar2 tablespoons black pepper1 tablespoon salt1 tablespoon celery salt 2 teaspoons garlic powder 2 teaspoons dry mustard 2 teaspoons cumin 1 teaspoon cayenne pepperPreparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes its easier to use a paper towel or a dishtowel to get a secure grip.Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.Preparing the smoker Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.Smoking the ribs Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.
One of the tricks I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible. The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons: You avoid a last minute crisis if preparation takes longer than you thought it would. If you like to cook, youll have the leisure to enjoy what youre doing instead of feeling frantic about a deadline You have time to clean up after you cook. If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan. If you have prepared the dessert ahead, you dont need to leave the table for a long stretch just when the conversation is getting really interesting. Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table. By the way, many of these are jobs that your guests can do. What is your level of tolerance for last minute jobs? Now ask yourself what your level of tolerance is for last minute jobs? If it is low, then you should think about finding some recipes that absolutely minimize any last minute work. This is especially true if you are an inexperienced cook. Some of the recipes I rely on are make-ahead, and some are just items that I can bring home from the store and put out in nice serving dishes. Some cooks even make everything ahead. If you love stews, lasagna and casseroles, then you could do that too. But I often prefer serving a delicious roast of lamb or beef or chicken as the special item on the menu. Luckily these dishes are ones you can put in the oven and leave to themselves while you do other things. If you can add potatoes and vegetables to the roast while it cooks you have almost all of the advantages of make-ahead. Once you pop them in the oven beside the roast you can pretty well ignore them until they are cooked. So I tend to focus on finding appetizers, salads, side dishes and desserts that I can make ahead, or set out straight from the store, or vegetables I can cook alongside a roast. Then I can concentrate on the last minute items like slicing a roast, making gravy, and getting things on the table. Probably the most important category for me is appetizers. I find it too stressful to be fussing at cooking something while the doorbell is ringing. If you are hosting by yourself you may find the same. So I try to have a repertoire of make-ahead or buy-ahead appetizer recipes that work for me. Often I serve more than one, since some of my guests like to stick to very light appetizers, and others enjoy heartier ones. You can build your repertoire of make ahead recipes for your home dinner parties. I suggest you start with appetizers. If you want to see some of my favorites, just go to my Make-Ahead Appetizers page on my website. Enjoy minimizing your hosting stress and watching your guests eyes light up at the sight of your tasty, well presented appetizers.
You may think that all ice is the same, but if you have contaminated ice, you and your family could be risking your health.As the weather begins to heat up, so does ice consumption to keep beverages and food cold and fresh. Whether it's a backyard BBQ, a picnic at the park or a daily glass of iced tea, people need safe, clean ice.Recent news reports have shown that some ice in fast-food restaurants is dirtier than toilet water. Whether processed and packaged from a moldy ice machine, mishandled through the use of dirty buckets or even hand-scooped by dirty hands, it is difficult to know exactly what you're buying and consuming. Here are a few tips for purchasing clean, safe ice:• Ice should be clear in color as well as odorless and tasteless.• The bag should be properly closed and secure.• The bag should have the manufacturer's name, address and phone number.• The bag should be free of any foreign objects.• The bag should have a product code.According to a recent study conducted by Michigan State University, there is a heightened concern with safety of foods among consumers. In fact, 63 percent of the consumers interviewed are very or fairly concerned about the safety of the foods they eat and almost half of the respondents said they do not buy foods that are likely to be unsafe.This summer, the International Packaged Ice Association (IPIA) wants you to know that all ice is not created equal and that ice shoppers need to be selective. When buying packaged ice, look for a product that has been packaged by a certified IPIA member and carries the IPIA seal.The seal means that the packaged ice consumers are buying meets the association's strict quality and safety policy. The stringent Packaged Ice Quality Control Standards (PIQCS) are mandated for all IPIA members to ensure safe and quality ice. The standards regulate employees' personal hygiene, sanitary operations of the facilities, equipment and utensils used in making ice, quality of the water source and continuous microbiological testing of the finished product.
Deep fat fryers do exactly what their name suggests: anything that you put into them will be deep-fried in the fat you add (usually vegetable or sunflower oil). Most people who have deep fat fryers use them to make chips from cut strips of potato, but you can actually deep fry just about anything: fish, chicken, sausages, parsnips and carrots are all interesting things to try. Meat with skin will generally form a crispy coating when deep-fried, while thinly-sliced vegetables tend to turn into crisps or chips.The deep fat fryer is the key tool in much fast food, especially British fish and chip shops, where the fish, chips and almost everything else they sell has been deep fried not exactly healthy, but very tasty. In Scotland, one enterprising fish and chip shop even started deep-frying Mars chocolate bars as a special promotion, and the practice quickly spread. The deep-fried Mars bar is believed by many to be the most unhealthy food in the world, bar none, although America has come a close second with its deep-fried Twinkie.However, contrary to popular belief, there is nothing inherently unhealthy about deep-fried foods, if they are prepared properly. The trouble with the deep-frying used in fast food is that the oil isnt usually changed often enough, meaning that all the nutrients have been removed and harmful chemicals have had time to form. If the oil in a deep fat fryer is completely changed often, there is no reason for deep fat frying to be any less healthy than any other kind of cooking.As well as the damage deep fat fryers can do to your healthy diet if youre not careful, home deep fat fryers are also known to be a significant fire risk they are one of the leading causes of household fires in many places. This is because the hot oil inside them can catch light and act as fuel for a fire, and pouring water over it will do nothing to put out the fire, instead causing an explosion. For this reason, you should make sure never to leave the room when a deep fat fryer is on, and if the worst happens, remember to use salt, not water, to put out any fire it causes.
Blueberry muffins, blueberry cream pies, blueberry cheesecake, blueberry pancake, fresh moist blueberries....just reading the words is enough to evoke that summer-sweet, luscious tang and get your mouth watering.Everyone knows blueberries are delicious, but did you know they're good for your health too? In fact, blueberries have been touted as the cure for a host of serious medical problems including urinary infections, diabetes, high cholesterol levels to Alzheimer's and cancer.First let's look at what exactly blueberries are. Blueberries are the fruit of flowering plants native to North America, now also grown in Australia, New Zealand and some South American countries such as Chile and Argentina. Blueberries are cultivated and picked wild.The blueberry season in North America tends to run from mid-May to September, depending on the latitude. The fruit is best enjoyed in season when the taste is at its peak and the nutritional value at its highest. The dark blue berries can be enjoyed raw, or more commonly made into cookies, cakes, pies, scones, cereals, jellies and jams, and even pizzas.So what's so special about blueberries?It could be said that the blueberry is a nutritional powerhouse. Blueberries are are a rich source of vitamin C, vitamin A, potassium, folate, iron, manganese and vitamin K. And 140 grams of fresh blueberries contain three grams of the dietary fiber that's so good for your digestive system. But the main benefits of blueberries come from the anti-oxidants they contain in the form of bioflavonoids. Antioxidants are important for their ability to neutralize free radicals. When our body processes oxygen, free radicals are produced as by-products. These are highly-volatile substances that can damage our cells and are thought to be responsible for aging and a host of degenerative diseases. Fortunately, substances known as anti-oxidants found in fruits and vegetables work to neutralize free radicals and reduce their potency. Better known bioflavonoids include hesperidin and rutin and the anthocyanins. Blueberries are especially rich in anthocyanins. They give blueberries their deep blue hue and offer a range of beneficial properties. For one thing, they're anti-inflammatory and protect large and small blood vessels from oxidative damage. This can protect blood vessels from damage caused by high blood-sugar levels in diabetics. This is especially important for the blood vessels in the eyes. Researchers have shown that the anthocyanins in blueberries, along with other agents such as proanthocyanidins, flavonols and tannins, inhibit mechanisms of cancer cell development in vitro. And one of the more exciting findings about blueberries is that they can help arrest the mental decline that occurs with Alzheimer's Disease.So what's the best way to get your dose of blueberries? Eating them raw is best but this is not always convenient. Fortunately, there are many ways to prepare blueberries that helps bring out their delightful flavor to its best advantage. The most popular is you can also make the old fashioned Blueberry pie just like your grandma used to make. The herbs cinnamon and mace compliment the taste of the blueberries and the result is delightful. It's just one of many ways to incorporate blueberries into your diet.So make blueberries a part of your diet. Not only will you have a delicious new taste in your life, but you'll also be doing your health a world of good. Search out some recipes online that show you new and exciting ways to incorporate the blueberry experience into you life.