Smoked Bbq ribs
2 racks baby back ribs , membrane removed
1/3 cup yellow mustard
1/4 cup apple juice
1 Tbsp Worcestershire sauce
generous amount of your favorite dry rub
1/2 cup light brown sugar
1/3 cup honey
4 Tbsp butter
6 Tbsp bourbon , divided (or more apple juice)
1 cup your favorite bbq sauce
Lay out 4 large sheets of aluminum foil and set aside. Fill hopper of smoker with wood pellets, I usually use hickory, but pecan or cherry would work as well.
Remove membrane from back of ribs. Slide a butter knife into the bone-side of the rack of ribs and make a small slit. Grab the membrane and pull it off. Use a paper towel to get a better grip on it.
Combine mustard, apple juice and Worcestershire sauce. Brush over ribs on both sides. Season ribs with dry rub on both sides. Be generous.
Start smoker on the smoke setting for 5-10 minutes. Increase heat to 225 F degrees. Smoke the ribs, meaty side up, for 3 hours.
Leave smoker on at 225 F degrees and place ribs on foil sheets. Sprinkle rack of ribs on both sides with half of brown sugar and honey, then top with 2 Tbsp of butter. Pour in 3 Tbsp bourbon. Repeat with remaining rack of ribs and remaining brown sugar, honey, butter and bourbon.
Add another foil sheet on top of the ribs and crimp to seal tightly. Return foil packs of ribs to grill and cook for 2 hours.
Carefully remove ribs from foil, and brush ribs with bbq sauce. Place ribs back on grill grate and grill for 1 hour. Slice and enjoy!
Baked Mac and Cheese
12 oz dry macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup light cream about 10-12% MF
1/2 teaspoon dry mustard powder
1 teaspoon onion powder
salt & pepper to taste
1 can condensed cream of cheddar soup optional 10.75oz
4 cups sharp cheddar divided
1/2 cup fresh parmesan cheese
Preheat oven to 425 degrees.
Cook macaroni according to package directions.
Drain and run under cold water.
Melt butter over medium heat in a large saucepan.
Whisk in flour and let cook 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste.
Cook over medium heat while stirring until thickened.
Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted.
Add soup if using.
Toss cheese sauce & macaroni noodles together.
Pour into a greased 9×13 pan.
Top with remaining cheese.
Bake 18-24 minutes or until bubbly.
Do not over cook.
Cool 10-15 minutes before serving.
Simple Southern Mustard Greens
2 pounds mustard greens (about 2 bunches)
2 1/2 cups water, divided
4 ounces thickly sliced bacon (about 4 strips), diced
1 medium onion, chopped
Salt, to taste
Pepper, to taste
Optional: 1 teaspoon sugar
Optional: Dash of crushed red pepper flakes
Steps to Make It
Gather the ingredients.
Thoroughly wash the mustard greens in 2 to 3 changes of water, or until you can’t feel any grit in the bottom of the bowl. Trim off and discard the thick stems and coarsely chop the leaves.
Bring 1 cup of the water to boil in a large Dutch oven or stockpot. Add the washed greens in handfuls, waiting to add the next bunch until the leaves in the pot begin to wilt.
Once all of the greens are in the pot, cover and reduce the heat to low. Simmer until the greens are tender, 15 to 20 minutes. Drain the greens in a colander, squeezing out any excess moisture, and set aside.
Wipe out the pot and add the bacon. Fry over medium heat until the bacon is crisp and the fat is rendered. With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.
Add the chopped onion to the bacon drippings in the pot and sauté over medium heat until the onion is soft and lightly browned.
Return the bacon to the pot and stir to combine.
Add the cooked greens to the pot and stir in the remaining 1 1/2 cups of water.
Add salt and pepper to taste, along with the sugar and crushed red pepper flakes, if desired. Stir to combine.
Cover the pot and simmer the greens over low heat until tender, 30 to 40 minutes.
Mustard seeds come from mustard greens, but if you see seeds on the greens when shopping, don’t buy that bunch. The greens taste best without seeds.
You can use many cooking greens interchangeably in recipes like this one, but understanding their differences is helpful. Collards have long, flat leaves and a mild flavor. Kale’s varieties range from curly and green, to purply-red (redbor), to dark green and bumpy with smooth edges (lacinato, or Tuscan). Turnip greens can be substituted, too—they’re smaller, more tender, and a little sweeter than collards.
Candied Yam Cornbread
Use whatever recipe your family uses for buttermilk cornbread.. no sugar or very little.. add 3/4-1 cup mashed cooked PLAIN yams.. blend until well mixed.
I use salted butter for my fat in my bread as well as to grease the pan.
Candy yams as you normally would and let them cool slightly.. once your cornbread batter is in the pan use a large spoon and scoop your candied yams and any candied sauce in the middle.
Bake 400 until cooked in the center.
When it comes out pour 1/2 stick of warm melted salted butter mixed with 1 +/- tablespoon honey over the top.