POTS AND PANS CITY BLOG

• 2 small zucchini, cut in ½” chunks
• 2 cloves garlic, finely diced
• 1 large onion, cut in chunks
• 1 green pepper, seeded and cut in chunks
• 4 stalks of bok choy, cut in chunks
• 4-5 medium potatoes, cut in chunks
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 2 TBSP. olive oil
• 1 TBSP butter
• 1 TBSP. soy sauce
• salt & pepper

  In a large bowl, combine all ingredients and mix together well.  Set out a large square of tin foil.  Place vegetable mixture in the middle, adding any liquid from the bowl.  Cover with another square of tin foil and seal edges together tightly to form a packet. (You can use two packets if the one is too big.)  Place packet on hot BBQ and let cook for approximately 30 minutes or until potatoes are tender.   Open packet cautiously as escaping steam will be very hot.

• ½ medium eggplant, cut into large chunks
• 2 med-small zucchini, cut into large chunks
• 3 red peppers, cut into large pieces
• 1 tsp. Cajun spice
• 1 tsp. garlic powder
• Salt & pepper
• Red Leaf lettuce
• Romaine lettuce
• 10 olives cut in half
• ¼ cup feta cheese, crumbled

DRESSING:

• 3 TBSP. olive oil
• ½ tsp. dried basil
• ½ tsp. dried oregano
• ½ tsp. garlic powder
• 3 TBSP. Balsamic vinegar
• Salt & pepper, to taste

Place cut vegetable chunks on hot BBQ rack.  Sprinkle with salt, pepper & spices.  Grill vegetables over med-high heat on BBQ grill, turning to get those great grill marks (about 5-7 minutes per side) until vegetables are tender but still a little firm.  Vegetables should be tender when pierced with a fork, but not really soft. Remove and let cool.

In large bowl, tear up lettuces and add olives.  Add cooled b-b-q’d vegetables.  Mix together gently.

Place dressing ingredients in jar and shake together thoroughly.  Pour over salad.  Gently mix in feta cheese.

• 5 medium red peppers, cut lengthwise & seeded2 TBSP. olive oil
• 1 medium onion, chopped finely
• 1 large carrot, diced fine
• 2 small zucchini, diced
• ¼ cups breadcrumbs
• Dash of Worcestershire sauce
• ¼ cup parmesan cheese
• ½ cup cheddar cheese
• Salt & pepper
• ¼ tsp. garlic powder
• ¼ tsp. basil
• ¼ tsp. chili powder
• Dash of dry jerk seasoning (such as Grace’s Jerk seasoning-found in the international aisle at your grocery store.)

In medium saucepan, cook onion, carrots, zucchini, sauce, and spices until vegetables are soft.  Stir in breadcrumbs.  Spoon vegetable mixture into pepper boats.  Place on BBQ over medium-low heat and grill for approximately 7-10 minutes.  (Peppers should not be too soft.)  Top with combined cheeses.  Close lid on BBQ and heat boats just until the cheese melts.  Serve hot.

Everyone please have a safe and happy 4th of July!

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 can’t 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 in the Memphis Style, choosing which cut to use is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig’s 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 sauce

• 1 1/2 cups cider vinegar
• 2 cups apple cider
• 2 bay leaves
• 4 cloves garlic, finely minced
• 3 tablespoons hot sauce
• 1 tablespoon salt
• 3/4 cup BBQ Rub, recipe follows

For the rub

• 1/4 cup paprika
• 1/4 cup dark brown sugar
• 2 tablespoons black pepper
• 1 tablespoon salt
• 1 tablespoon celery salt
• 2 teaspoons garlic powder
• 2 teaspoons dry mustard
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper

Preparing the ribs – Wash the ribs and blot dry with a 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 it’s 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.

Kansas City’s first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customers who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve his ribs on newspaper for 25 cents a slab. “Old Man Perry’s” restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s greatest rib joints. Today Kansas City boast over 90 rib restaurants.

Traditionally, barbequed ribs in Kansas City are dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.

As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours, but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking.

Kansas City Style Dry Rub:

1 C sugar

1/2 C paprika

1/4 C kosher salt

1/4 C celery salt

3 tablespoons onion powder

3 tablespoons chili powder

2 tablespoons cumin

2 tablespoons black pepper

2 teaspoons dried mustard powder

1 tablespoon cayenne pepper

Classic Kansas City Style Sauce:

1 teaspoon seasoned salt

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon mild curry powder

1 teaspoon paprika

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon mace

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon cayenne pepper

2 C ketchup

3/4 C dark unsulphered molasses

1/2 C white wine vinegar